Phase Resonance

We started with an Imperial Stout called Resonance, aged for 20 months in a Glenmorangie barrel before spending another 4 months in a Port wine barrel. Some would call that enough... we wouldn't. We then added 100 g/L of raw and toasted Sri Lankan coconut flakes and 10 g/L of Ugandan vanilla beans, creating a barrel-aged base beer that already felt gloriously over the top. So, naturally, we made it even more excessive. We split the batch into four different iterations, each exploring a different flavor direction. Phase Resonance received an additional 40 g/L of exceptionally expensive vanilla beans from Madagascar, Tahiti and Papua New Guinea, joining the Ugandan ones already present in the base beer. There was a time when we tried to keep our barrel-aged program profitable. Those days are behind us. If we're going to lose money, let's at least be able to taste every cent of it. We sincerely hope your enjoyment offsets at least a small fraction of our financial decisions.