Barleywine aged in a Lonely Oak bourbon barrel, then further aged in a Kings County rye barrel, and finally aged in a Ruby Port wine barrel.

A collaboration with Øllebrødre.

The idea behind TRIPLE BARREL AGED STELLAR has been a dream of ours ever since we had A Deal With the Devil from Anchorage — a beer with a barrel integration so complex, it completely blew our minds. We simply had to do it ourselves, but using only small format barrels, something no one else has done, as far as we know.

As always, we don’t have a budget for our beers, but this one really hit our pockets. Would we do it again? No doubt about it.

In true fashion for our Barleywines, we split the wort in two and boiled one half for several hours to maximize the Maillard reaction, creating the thickest caramelized malt syrup you can dream of. This gives the beer a smooth and creamy mouthfeel with deep notes of caramel and toffee.
A difference in this recipe was a much higher finishing gravity — 1.100 — to stand up to the intensity of three barrel treatments.

We first aged it in a small format Lonely Oak bourbon barrel for 6 months, then transferred it to a small format Kings County rye barrel for another 6 months, and finally finished it in a small format Ruby Port wine barrel for 4 months.

Only 76 bottles in total.