The next installment in Avery’s Barrel-Aged Series will feature an ingredient that is not often seen in beers.

According to a press release, Nuttiest Professor is a stout brewed peanut flour before being aged in bourbon barrels and conditioned on peanuts. The stout was originally inspired by Travis Rupp, Avery’s research and development manager, and a depiction of his face is featured on the bottle’s label.

“This beer was actually inspired by a homebrew that I did before I even worked at Avery,” said Rupp, in a press release. “Those initial batches were difficult to produce and there was so much oil from the peanuts that there was no head retention at all. Fast-forward many years, I’m now part of the Special Projects team at Avery and we decided to recreate this beer, but do it right this time.”

The newest release in Avery’s Barrel-Aged Series made up of  “small-batch, highly experimental beers that are only brewed once” debuted at the brewery’s Strong Ale Fest in March, though a few changes were made to the packaged version.

Nuttiest Professor will join three other Barrel-Aged Series release so far this year:

  • No. 42 – Nox Reposado (6.9 percent ABV) – February
  • No. 43 – Tequilacerkus (7.3 percent ABV) – March
  • No. 44 – Islay (10.4 percent ABV) – April
  • No. 45 — Nuttiest Professor (15.2 percent ABV)

Nuttiest Professor will be packaged in 12-ounce bottles and is scheduled to be released at the brewery on June 26. In addition, bottles will be sent to “select locations” in Avery’s nationwide distribution network in July.

Update (June 18, 2017) — This post was updated to include details on the release date and brewing information. It was originally published on May 7, 2017.