Barrel Aged Fluffist Type_Farmhouse Ale - Brett but a little less

but a little less

Conditioned in Madagascar vanilla beans and sliced almonds

Waypoint DIPA

We brew a red ale and let it age and sour in a foudre—a large oak fermentor typically used in winemaking—before adding fresh

Ripe Honeydew

Barrel Aged Fluffist Type_Farmhouse Ale - Brett but a little lessDessert Style Milk Stout brewed with English malts, debittered black malt, and a heavy oat bill. We conditioned this one on cacao, Madagascar Vanilla Beans, marshmallow, and graham cracker, then let it rest in barrels for an average of 30 months before blending. Think creamy, dreamy, liquified smores with a mellow oak balance from all that time in booze kissed wood.