phase three hypnagogic stout 50 cl BTW 0 Supported by visuals and many

Supported by visuals and many stories

One bottle of only 800

the brewers took a mix of five different stouts that were aged in bourbon barrels for between 21 and 40 months

Mix of fermented wild beer matured for 26 months in a Bordeaux barrel

multi-grain tripel

phase three hypnagogic stout 50 cl BTW 0 Supported by visuals and manyOur first barrel aged collaboration with our friends at Mortalis. This stout rested for over two years in Heaven Hill and Henry McKenna barrels, absorbing deep layers of bourbon heat, warm spices, oak tannin, and soft vanilla from the wood. Once blended, the brewers layered it with raw and toasted coconut, wild Thai bananas, and Saigon cinnamon to create a rich, layered sweetness that plays off the barrel structure. Tropical vibes were the key focus