Formerly brewed at Voodoo Brewing Co.
Curt came up with this crazy idea over 5 years ago and now, 3 years in the making, is finally ready for your enjoyment. He first started by seeking out the finest local honey and maple syrup and aged it in freshly emptied bourbon barrels for over a year. Then he brewed the biggest beer we’ve ever made, a robust imperial stout with house apple wood and hickory smoked Munich malt, and aged it in the barrels that previously held bourbon, maple syrup and honey. The result is a truly complex work of liquid art designed to be savored."