For our first spiced beer in the brew house we joined forces with the Laffort team to create a winter strong ale using one of their select beer yeasts.  We styled it with darker crystal malts and some espresso malt from the Colorado Malting Co while our base malt is Full Pint from Oregon.  The hop profile is all back palate or bittering with the use of Ivanhoe then pushing the spice rack to the aroma which included Juniper Berries on the final 5 minutes followed by other additions you will have to guess at. We fermented cooler at 58 to 62 F for about 4 weeks and racked it to French Oak used for Cabernet Sauvignon although we limited the barrel time mainly for expression of spice and to assist in settling. Our final numbers hit about 35 IBUS with 7.6% Alc v / v and a pH of 4.5.  This beer has a big rich palate with lots of spice on the nose and hints at a more robust brown ale in style. There will be limited amounts of this available as it is a single wine barrel batch so reach out to us directly to get a bottle.