Barrel-Aged Lord Humungus Returns!
We will be releasing THREE barrel-aged variants of 2018 Lord Humungus, a one-of-a-kind Imperial Rye Stout that’s made from over 53% Malted Rye, Chocolate Rye, and Caramel Rye. The first was aged in bourbon barrels for a year and was then conditioned on Coconut, Macadamia Nut, and Vanilla. The second, aged in Maple Bourbon barrels, was rested on copious amounts of Maple, Vanilla, and Cocoa Nibs, plus, a custom espresso blend from Wesley Andrews was added. Finally, the last one was aged in Rye Whiskey barrels and then sat on a whole lot of marshmallows and Madagascar Vanilla Beans.
These are all being bottled and will be for sale in the taproom on Saturday, October 26th.
IMPORTANT BOTTLE RELEASE DETAILS:
- Bottle release starts at Noon on Saturday, October 26th
- 350 bottles of each variant have been made available for the public
- Two bottles per variant per person
- There will be two lines, one for ordering beer and one for purchasing bottles.
- Each bottle will cost $30
- All variants will be on tap
Double Ghost Vision is Back!
Coming back with a twist, Double Ghost Vision, our 8.6% DDH DIPA that’s brewed entirely from oats and wheat then massively dry-hopped with Citra & Strata… then massively dry-hopped with Cryo Citra & Strata!
DGV Releases in the Taproom on Saturday, October 26th (before Modist Madness, of which you should totally go to), and hitting the market the following week. Check back here on Monday, October 28th for full delivery details!
Sour Gummy Worms in a Beer!?
Last, but certainly not least, you may have seen our Instagram story where we dumped 200 lbs of sour gummy worms into the kettle. Well, that beer is ready to make its debut in the taproom! Introducing Sour Crawlers, Double Dry Hopped Sour Gummy Wyrm New England Double IPA with a soft wheat & crispy Pilsner malt mash. It was brewed with Sour Gummy Worms & milk sugar in the kettle, and double dry-hopped w/ Cryo Mosaic, Sabro, & Strata Hops.