A neo-lambic ale that goes through both a yeast and bacteria fermentation and is then aged on oak chips and 400 pounds of Delaware peaches. This beer is very tart and complex. It is bottle-conditioned in champagne bottles. Dogfish... Read More
Feeling nostalgic this year, we dove into our Bourbon County vault and pulled out an iconic recipe. In 2013, we released “Backyard Rye” and our senior innovation manager Mike Siegel found himself hand picking mulberries... Read More
Every year since its inception in 1992, we strive to honor the original Bourbon County Stout recipe. And, 30 years later, we continue Gregory Hall’s legacy and passion for making the... Read More
Wild Sour Ale Brewed with Coffee and Ceylon Cinnamon Aged in Oak Barrels
We've combined two of our favorite beverages in this bottles to create something that is truly a representation of who we are and what we like. Panamanian... Read More
Reap the rewards of our patience. A barleywine ale brewed with locally malted rye from our friends at Valley Malt in Hadley, MA and aged seven months in ex-bourbon barrels.
Foeder-aged dark farmhouse-style ale, with additional aging in wine puncheons with second-use cherries from our kriek-inspired ale. Tart, medium-full body with moderate acidity. Smooth, round and complex with notes of sour cherries,... Read More