Flavors of dark chocolate and fruit meld to create a full-bodied, roasty stout. A fair amount of Polaris hops lend a brightness and a nice character that will help carry the beer in its early stages making it incredibly drinkable and interesting.
We are starting to think Sunset Grill was built over an ancient burial ground or something. This time they were overrun with devious almonds which we quickly dispatched with great vengeance. They left behind some great bourbon barrels that we infused with Amandine almond liquor from Grand Ten Distillery in Boston. We then aged our imperial stout Undead Party Crasher in these barrels. Their loss, your gain.
Big and delicious for your ’perty mouth. Expect lovely, warm smells of single malt scotch, oaky bourbon barrels, smoke, sweet caramel and roasted malts. A bit of earthy spice and a scintilla of dark cherries. It’s a kick-back sipper made to excite the palate.
This imperial stout is brewed to be big, bold and strong. Nikolai gets its thick body by using oats and lactose and is complimented by plenty of complex chocolate, cocoa, and caramel undertones, and a rich roasty note at the end.
A spiced winter seasonal complements all your holiday festivities. It is typically malty in body, lightly hopped, and rounded out with a delicious mix of spices that vary from year to year as we search for the best vanilla, hazelnut and other flavors.
Sunday Morning Stout, a barrel aged stout from brewmaster Chris Wilson and his team at Weyerbacher. Aptly named too, as SMS is a stout aged in bourbon barrels with coffee. The best part of waking up. **Not available in flights**
Wrap your hand around a Recreation Ale and explore what outside life has to offer. This hopped up session ale is specially formulated to accompany you on all of your outdoor activities. Pack in this flavorful ale and pack out the memories while enjoying this quaffable brew.
We Consider this an extreme version of an American Pale Ale. It has a very up front floral and citrus aroma from a late cascade addition and dry hopping with Amarillo. This beer also has a big malt background to balance the bitterness of the hops. The rye malt cleans up your palette after you swallow so the hop flavor does not stick in your mouth too long.
This is our interpretation of Gose (pronounced “Gose-uh”), a traditional German-style sour wheat beer brewed with coriander and salt. Once nearly extinct, this very refreshing style is making a comeback.
Jameson Original is a blend of pot still and fine grain whiskeys that is as versatile as it is smooth. Triple-distilled and aged for a minimum of 4 years, this is the timeless whiskey that turned our green bottle into an icon.
Nose: To the nose, Jameson has a light floral fragrance, peppered with spicy wood and sweet notes.
Taste: Perfect balance of spicy, nutty and vanilla notes with hints of sweet sherry and exceptional smoothness.
Made with a blend of the finest quality rye to create an extraordinarily smooth yet spicy finish. Described as "patiently aged."
Unveiled in the US in 2012, Knob Creek Rye strikes a wonderful balance between your classic, spicy rye whiskeys and your sweeter, vanilla-fuelled high-rye-content bourbons.
TASTE: Bold rye spiciness with undertones of vanilla and oak.
AROMA: Expansive notes of herbs and rye with nuances of oak.
FINISH: Warm & smooth with spice throughout.
Beer Barrel Bourbon is first aged in new American oak barrels for several years, before a three month beer-y slumber. The beer-barrel aging lends biscuity notes and a smooth malt character to the robust whiskey tones of toffee and caramel.
A blend of three separate lots from vineyards on Seneca Lake vinified separately. The vineyard sites include Doyle, Maguire, and Wagner on the Eastern shore of Seneca Lake and Fulkerson on the Western shore of Seneca Lake. Aromas of tangerine, orange peel, lime and stone fruit. A dry to just off dry finish.
This full bodied beer is brewed with an array of dark roasted malts: dark chocolate malt, roasted barley, chocolate malt, and brown malt. After being hopped with Chinook and Northern Brewer, and fermented with a trappist-style yeast for a month in stainless, the beer spends three months aging in bourbon barrels.