It's been since 2005 that the California-based North Coast Brewing Co. has been producing a barrel-aged version of the brewery's Old Stock Ale. Differentiated by the added insignia of Cellar Reserve, new vintages of the beer have appeared on the market roughly every two years, with bourbon and brandy barrels used for aging in alternating editions.
What is your favorite beer? That is a question I have been asked countless times over the years and it is not an easy question to answer. I generally give some long winded answer that doesn’t really answer the question. Most of the time at some point during that discussion I find myself bringing up one beer more often than any other, Adam from the Wood from Hair of the Dog Brewing.
In 2006, Kuhnhenn Brewing Co. out of Warren, Mich. released a version of its olde ale, Fourth Dementia, that had been aged in bourbon barrels for nine months before being bottled. The final beer, named Bourbon Barrel 4th Dementia, comes in at a whopping 13.5 percent ABV and is sold exclusively in 12-ounce bottles.
A collaboration between Surly Brewing from Minneapolis and De Proefbrouwerij in Belgium, Long of Tooth is an old ale brewed with brettanomyces and aged on cacao nibs and toasted oak.Surly was started by Omar Ansari and Todd Haug has been brewing for 11 years now. But, it only took them was a quick starter, it only took 16 months from the time it sold their first keg to be named best brewery by BeerAdvocate magazine and its beer, Darkness, best American beer by RateBeer.
In my circle of friends I am known as “The Beer Guy.” Before I earned that loving moniker I was known as “The Whisky Guy. I have a long running adoration with whisky and more precisely single malt scotch. I love whisky from every region in Scotland but for some reason one distillery in the Orkney Islands has always stood out for me. Highland Park.