BARREL PROGRAM

100+ BBLS OF BEER AGING IN WOOD

4 OAK FOEDERS

HOUSE CULTURES

MIXED FERMENTATION & SOURS

The center of our sour program relies on our four oak foeders: two from Foeder Crafters of America, and two ex-cognac from overseas.

With these foeders, we host 4 different base beers with an array of microbes that allow us to blend and create, accentuating or matching to barrel-types, fruits, herbs, and adjuncts. With an added backstock of barrels of these base beers, we are able to manipulate parts of the brewing process to coax and direct to our desired outcome, all while giving us better blending stock down the line.

Fruits, herbs, adjuncts are almost always added once the beer is in stainless steel, where we can touch-up and adjust accordingly.

We then package from stainless and bottle condition 100% of all mixed culture beers we make. Because of all of these processes, any given batch will be anywhere from 12 months to 24 months old by the time it is ready for consumption.

24 months being the oldest we've shared so far.

Find these brews in our Tasting Room from time to time, and out in the world now and then…

RIS

Stoneface Russian Imperial Stout (RIS) is built around a complex grain bill of 13 different malts to impart notes of chocolate, coffee and roasted malt, truly expressing more than the sum of their parts.

A big part of the grain bill is flaked barley to contribute a silky mouthfeel and Special B to add a layer of stone fruit and raisin. Several caramel and crystal malts are used to add delicate sweetness and additional body. As the beer ages, in barrels or in bottles, slight oxidation begins to impart flavors reminiscent of brownie batter and dark chocolate frosting.

The additions of adjuncts like Tahitian vanilla, locally roasted cold brew coffee, and ancho chile in the variants highlight other complimentary flavors. In other variants, the barrel character is allowed to shine. We use many types of wine and spirit barrels in some of the variants to impart additional complexity.

The beer is fermented with a clean, neutral ale yeast to allow the complex character of the various malts shine.

Find these brews in our Tasting Room from time to time, and out in the world now and then…