This beer is really $%&*@#$ hard to make.
We worked long (and hard) with our friends at Knob Creek to make this year's Oakspire release. We spent all year collecting Knob Creek bourbon barrel char, then we toasted 1,800 fresh American White Oak spirals. And finally we brewed a high-rye amber ale that matures with the char and the spirals to create notes of vanilla, toffee, and caramel. Hard as hell to make, but surprisingly easy to enjoy.
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