Loosely based on a previous Smokestack Series Limited Release, Whiskey Barrel Stout's malt base is composed of two-row pale malt, Amber 50, Cara 120, Cara 300, Mout Roost 900, Patagonia Black Pearl, chocolate rye, crystal rye, malted wheat, flaked oats and chocolate malt. Additional fermentables include dextrose, dark brown sugar and dark malt extract. To balance this chewy, complex malt presence, Whiskey Barrel Stout is hopped with Magnum and Columbus hops to provide just enough bitterness to prevent the beer from presenting as cloyingly sweet. Following fermentation with our house Scottish yeast strain that contributes notes of dates and plum, Whiskey Barrel Stout is transferred to freshly emptied whiskey barrels from a variety of our favorite distillers. As the maturation process occurs, our barrel crew selects the best barrels from different vintages to be blended together with roughly one-third fresh beer to create a delicate interplay between fresh and barrel-aged beer. This blend back allows us to create a balanced beer that showcases the very best barrel flavors coaxed into Whiskey Barrel Stout while tempering the whiskey character to create a beer that is only slightly boozy and ready to drink upon release.

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