Extremely popular Dead Guy Helles Bock soaked in Dead Guy Whiskey Barrels retains soft-toned oaken vanilla buttering, creamy sugared malting and tangy orange spicing. Dry rye whiskey sedation soaks into brown-sugared grain malting as well as caramel, toffee, almond and coconut undertones.
On tap at Ambulance, oak-fermented saison lets white-wined phenols, lemon rot musk, orange rind bittering and grapefruit zest receive earthen barnyard rusticity above dry rye malts. Recessive green apple tartness gains raspy pepper spicing beneath the lightly acidic citrus surface.
On tap at The Oath, oaken Chardonnay-barreled ‘old ale’ maintains balance as Scotch-licked wheat whiskey dryness and tannic green grape musk contrast corn-sugared bourbon sweetness. Mild citrus, apricot and plum illusions flutter.
On tap at Ambulance, hybridized Trappist-styled tripel seeps raw-honeyed Scotch whiskey dryness (from French oak barrels) into lively citrus spicing and astringent maize snip with underwhelming results.
A warm bourbon-sweetened rye quilt provides mellow serenity for barrel-aged wee heavy. Mildly vinous red grape souring contrasts spicy caramelized malts as well as delightful sherry, merlot, armagnac and cognac illusions. Brown-sugared rye whiskey finish is heavenly.
Exquisite bourbon whiskey entry (emanating from Koval Distillery barrels) brings boozy luxuriance to 8% ABV strong ale. Sweet bourbon molasses sugaring contrasts peat whiskey and dry rye tones while ancillary burnt caramel, vanilla bean, coconut and cacao nibs illusions add further complexity.
On tap at Poor Henry’s, vinous bourbon-barreled tripel takes a completely different trek than original Super Baladin’s caramel-candied wheat wine profile. Instead, sour white wine tannins acidulate Ransom Distillery bourbon oak, leaving limey yellow grape, plum and green apple notions on the tongue.
On tap at Ambulance, “luscious” English-styled winter ale receives barrel-aged Stranahan’s Colorado whiskey adjunct to sedate original Hibernation’s orange, cherry and peach fruiting as well as soured fig-date smidge. Rising out of the rum-spiced whiskey interior are brown chocolate, sugared coffee, toasted coconut, vanilla bean, molasses and marshmallow illusions.
Truly decadent barleywine (11.5% ABV) blends Buffalo Trace and kiln-bricked Willett bourbon barrel aging, comparing favorably to Jackie O’s less silken smooth, yet still excellent, Woodford-aged Wood Ya Honey. Sweet bourbon chocolate creaming proves resilient while compact dried fruiting and maple molasses syruping gain prominence at the heavily caramelized butterscotch midst. Black cherry-pureed raisin, plum and prune illusions sit alongside coconut-toasted almond, praline, pecan and chestnut pleasantries. Vanilla, marshmallow and cotton candy undertones further sweeten the distinct bourbon .
Mild bourbon-influenced Boont Amber Ale aged 6 months in Wild Turkey barrels gathers light barley roast, soft citric hop spicing and honeyed vanilla-coconut subtleties. Watered-down whiskey reminder mellows out at dry grain-husked finish.
Outré Scotch-sweetened barrel aged wee heavy picks up yeast-enriched bourbon influence over brown-sugared caramel malting, bruised apple spicing, dry-hopped rye affluence and cocoa-sugared marzipan creaming. Dark-toasted oaken vanilla backdrop reinforces tertiary rum, brandy and sherry boozing. Betters brewers’ original Wee Heavy Red Ale.
Ambiguously complex oak-aged red ale relies on smooth whiskey tones to upend vinous wood-dried grape esters, light citric hop spicing and sour mash acidity. Dry bourbon and Scotch boozing sedates latent vanilla-caramel sweetness.