The first of many barrel releases, Call Me Chris is truly something special. We brewed a massive imperial stout using eight different specialty malts to really layer the dark malt flavors. The resulting viscous liquid, after fermentation, went into a mixture of Dickel rye, eight- and twelve-year whiskey barrels where it matured for 20 months. Maturation in the barrels doesn’t just age the beer but exposes it to microoxidation, wood, and of course – whiskey absorbed deep into the barrel staves. Almost two years later, we’re proud to present an incredibly complicated beer exploding with flavors of cacao, Cuban coffee, maduro tobacco, dark fruit preserves, spun sugar and blackstrap molasses.