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A belgian quadruple brewed at our bend pub containing pilsner and 2-row malts with white cane sugar added throughout the boil. Half of this small batch beer was aged for 6 months in heaven hill bourbon barrels while the other half remained in stainless steel. The whole batch was then blended and put in pinot barrels for another 6 months. For the last two days of aging the pinot barrels were then buried in a snow cave to give this complex Belgian-style beer a frosty edge.