Congress Park

Saison aged 20 months in an oak foeder with Brettanomyces. Conditioned on Palisade peaches and chamomile.

Aged 30-45 months in 12 - year Weller and Hidden Barn bourbon barrels. Conditioned on Ecuadorian cacao nibs, mint and marshmallow.

Aged 27 months in 15-year George T. Stagg Bourbon barrels to achieve maximum depth and nuance of flavor. Here Be Monsters is typically a blend of multiple barrel sources, but occasionally, we receive unique barrel lots that are best showcased on their own. George T. Stagg is an incredibly bold high-rye bourbon in Buffalo Trace’s renowned Antique Collection. Known for flavors of dark chocolate, burnt caramel, and graham cracker, these GTS barrels are some of the best we’ve received over the years. So we decided to let them sing. At 27 months, this is one of the longest-aged batches we’ve ever released. Expect notes of Campfire Marshmallow, Cherry Cordial, and Vanilla Caviar.

Imperial Chocolate Stout aged 19 months in Breckenridge Bourbon barrels then conditioned on Dominican Republic cacao nibs, marshmallow, vanilla and almond.

Foeder Rice Lager with Yuzu with Saaz. Tasting Notes: Yuzu, Iced Jasmine Tea, White Pear, and Melon Mochi.

A blend of two barrels - Sauvignon Blanc aged grisette and Chardonnay aged saison, lightly hopped with Nelson Sauvin. Gently carbonated to resemble a natural wine." Tasting Notes: Smarties, Raspberry Lemonade, Sauvignon Blanc

Venturing outside the ether to places no monsters have been before, this mysterious leviathan has emerged after a long slumber. Buffalo Trace Distillery has been experimenting with recipes and barrel treatments for more than two decades. Every batch has unique characteristics and alterations in the mash bill, types of wood, barrel toasts, and more. Periodically, one of these experimental barrels is emptied, bottled, and sold very limitedly. We were lucky enough to get our hands on a few rare barrels without indicating what experiment they had previously held. We knew that our Here Be Monsters base stout would be the perfect backdrop to let the barrel character shine through and bring its past mysteries to light. The end product is unlike any Monster we’ve released, with rich notes of Amaro, Chocolate-covered Espresso Beans, and 80% Dark Chocolate.

BA Barleywine aged 32 months in Buffalo Trace Experimental Bourbon barrels. Notes of Sticky Toffee Pudding, Gingerbread Cookie, and Pomegranate Molasses.

Aged 28 months in 8-10 Year Stagg Jr. Bourbon Barrels. Tasting Notes: Mexican Hot Chocolate, Tiramisu, Fig Jam.

Aged in 24-30 months in 1792 Full Proof and 14 year old Fitzgerald Bourbon Barrels. Conditioned on Peruvian and Congolese Vanilla Beans. Notes of Hot Chocolate with Marshmallows, Nilla Wafers, and Chocolate-Covered Orange.

Moksa Collab! A blend of single and double barrel aged stouts aged 24-29 months in 10 year Rhum Agricole, Balcones Rye Whiskey, Templeton Rye Whiskey and Laird's Apple Brandy. Conditioned on a blend of Comoros and Costa Rican vanilla beans. Tasting Notes: Chocolate covered Espresso Beans, Black Cherry Jam, Nilla Wafers.

Aged 32-35 months in a blend of 11 Year Old Fitzgerald and 9 Year Stagg Jr. Bourbon barrels. Tasting Notes: Toasted Marshmallow, Cinnamon Crumb Cake, Cherry Preserves

Wild Ale aged 24 months in an oak foeder and 9 months in stainless. Conditioned on spruce tips harvested from the San Juan mountain range. Tasting Notes: Sierra Mist, Crushed Pine Needles, Orange Blossom

In honor of Connor’s birthday, we select a unique single barrel from our cellar to share. This year, for his 3rd birthday, Sean selected a 9 year EH Taylor small batch bourbon barrel containing a blend of 2 different double mashed imperial stouts that have been aging for 22 months

Imperial Stout aged 31 months in 6 Year Thomas H. Handy Sazerac Rye Whiskey barrels, conditioned on a blend of vanillas: Peruvian, Hawaiian, and Marquesas Islands Vanilla.

Barrel Aged Imperial Stout aged 38 months in 10 year Martinique Rhum Agricole barrels. Conditioned on coconut, almond, and Comoran vanilla.

Aged 22-29 months in a blend of 12 Year Weller Bourbon and 10 Year Grape Brandy barrels. Conditioned on Ecuadorian cacao nibs and wild Thai banana.

Aged 25 months in a blend of Apple Brandy and Balcones Texas Rye Whiskey barrels. Conditioned on cinnamon, pecan and Comoros vanilla beans. Tasting Notes: Homemade Apple Pie, Pecan Pie Crust, Vanilla Bean Ice Cream

Aged 33 months in 11 Year Old Fitzgerald Bourbon barrels. Tasting Notes: Pomegranate Molasses, Manhattan Cocktail, Dark Chocolate Ganache

Adjuncts = Cacao, Hazelnut & Maple Syrup

Aged 12-46 months in a blend of Leopold Bros, Old Fitzgerald, Willet Bourbon & BLiS Maple Syrup Bourbon barrels. Conditioned on blueberries, maple cinnamon granola & Tahitian vanilla

Aged 12-46 months in a blend of Leopold Bros, Old Fitzgerald, Willet Bourbon & BLiS Maple Syrup Bourbon barrels. Conditioned on maple syrup & San Pedro Mexican Coffee from Middle State

Aged 27 months in Stagg Jr. bourbon barrels. Conditioned on Corvus Coffee's Dead Reckoning espresso blend, coconut and a blend of Marquesas Islands and Ugandan vanilla.

Aged 12-46 months in a blend of Leopold Bros, Old Fitzgerald, Willet Bourbon & BLiS Maple Syrup Bourbon barrels. Contitioned on banana, macadamia nuts & waffle cone.

Aged 34 months in 10-year California grape brandy barrels. Notes of cacao nibs, creme brulee, and Tootsie Roll Pop.

A blend of single and double barrel-aged Imperial Stout aged in 12-year Elijah Craig bourbon, Lairds Apple Brandy, and XO Cognac barrels for 33-34 months.

Adjuncts = Coconut, Cinnamon & Vanilla

Aged 26-32 months in a blend of Thomas H. Handy Sazerac and 10 Year Templeton Rye whiskey barrels. Conditioned on marshmallow, peanuts and Guatemalan vanilla.

Aged 22-38 months in a blend of 12 and 18 Year Elijah Craig bourbon barrels. Conditioned on coconut and macadamia nuts.

After spending the last 30 months slumbering inside a 14-year Old Fitzgerald barrel, this monster emerges balanced while retaining all the barrel's character. As this is our first time getting our hands on Old Fitzgerald barrels, we were excited to see the wheated bourbon's expression bring a little more fullness and sweetness to the beer's body. The flavor is reminiscent of a marshmallow that you’ve intentionally lit on fire while making s’mores for maybe a little bit too long before blowing it out. We’re reveling in the unadulterated, pure oak expression in this complex yet approachable stout.

Our Imperial Stout is brewed with Maris Otter and copious amounts of English Chocolate and Crystal malt. Decadent, thick, and a balance between roast and chocolate. Beyond the map’s edge, this liquid leviathan awaits in depths dark and untold. Aged 25-28 months in 10-Year-Old Rip Van Winkle, 12-Year Weller, and 6-Year Blantons Bourbon Barrels. Tasting Notes: Chocolate-covered Almonds, Irish Whiskey Cake, Hot Chocolate with Tiny Marshmallows

Collaboration with Other Half. Aged in 12 Year Weller Bourbon & 12 Year Elijah Craig barrels conditioned on caramel-toasted coconut, caramel, salted pretzels & cacao

Our Imperial Stout is brewed with Maris Otter and copious amounts of English Chocolate and Crystal malt. Decadent, thick, and a balance between roast and chocolate. Beyond the map’s edge, this liquid leviathan awaits in depths dark and untold. Aged 22 months in 10-year Eagle Rare and Woodford Reserve Chocolate Malted Rye Bourbon Barrels.

Baltic Porter aged 11 months in a single 7 year Weller bourbon barrel. Notes of Guatemalan Espresso, Medjool Dates, Tobacco Leaf

In the fall of 2019, we were fortunate to host our friends at J Wakefield Brewing for an Imperial Stout brew. Most of that batch was blended with a small amount of another base stout aged in Mezcal Reposado barrels. We packaged it as Humo y Espejos & Humo y Espejos with Fuego. Fuego went on to win a gold medal in the chili beer category at the Great American Beer Festival in 2021. Luckily, we had two oak barrels of this batch reserved for further aging. We have something extraordinary after an additional 12 months in oak (32 months total). These were the last Woodford Reserve Chocolate Malted Rye barrels in our collection, and we wanted to do something unique with them as a follow-up to Humo y Espejos with Fuego. We settled on a blend of guajillo and two different types of chipotle peppers, some beautiful Filipino cacao nibs, and a unique hybrid varietal of Mayan vanilla beans. The chilis were wood-fired in-house over a flame of bourbon barrel staves. These flavors combine seamlessly as raspberry chipotle jam, Mexican drinking chocolate, and ganache.

Bottle Logic Collab and finished product from GABF Live Blending Session - A blend of stouts aged 27-33 months in 13 Year Old Forester Bourbon and 10 Year Templeton Rye Whiskey barrels.

Wild Ale aged 26 months in 2nd use Chardonnay barrels, conditioned on sumac berries. Tasting Notes: Fresh Squeezed Lemonade, Smarties Candies, Red Currants.

We began our fourth iteration of Double Barrel Here Be Monsters by aging the stout for 14 months in hand-selected, 9-year EH Taylor small-batch bourbon barrels. Afterward, we patiently waited while the beer lay resting in BLiS maple syrup bourbon barrels for 11 more months. We’re excited to unveil another iteration of this beer as we experiment with common and unusual finishing barrels for our beloved flagship Imperial Stout. Aged 13 months in 14-year Elijah Craig bourbon barrels, followed by 11 months in XO Cognac barrels.

Here Be Monsters Imperial Stout, aged 32 months in 10-year-old Rip Van Winkle Bourbon barrels. These younger barrels deliver notes of Plum Fruit Leather, Tiramisu, and Burnt Marshmallow.

Barrel Aged Imperial Stout collab with Phase Three Brewing. Aged 23 months in 10 year Elijah Craig barrels with raw & toasted coconut

We’ve often explored bourbon age statements throughout our Here Be Monsters series. Younger barrels provide an intense punch in spirit profile, while older barrels lean more into oak structure and tannins. 12-year barrels such as these are the sweet spot in the middle where we can achieve a beautiful balance from both ends of the spectrum without blending in additional stock. After 28 months in 12-year PVW bourbon barrels, this beer developed into a truly unique expression of Here Be Monsters that we can’t wait to share with you. Expect notes of Brownie Batter, Candied Fig, and Chocolate Covered Espresso Beans.

Imperial Stout aged 32 months in Willett Rye Barrels followed by 12 months in Stagg Jr Barrels conditioned on Coconut, Pecans & a blend of Congolese & Comorian Vanilla. Contains lactose.

We’ve thoroughly enjoyed using Here Be Monsters as a vehicle for showcasing unique spirit barrels, and our latest rendition is no exception. Pappy Van Winkle 23 barrels are true “unicorn” barrels, and we were fortunate enough to get our hands on some several years ago. Working with older spirit barrels is always a little more complicated (and messy), but our efforts were rewarded with an amazing depth of flavor and texture. We are delighted with the finished product after patiently waiting for this monster to age over the last 32 months. Expect notes of Luxardo Cherry, Dark Chocolate Raisinets, and Baking Spice.

Barrel Aged Imperial Stout aged 25 months in 15 year Woodford Reserve barrels then conditioned on a blend of Filipino & Ghanaian Cacao Nibs, along with Comoros & Peruvian Vanilla Beans

Don’t be fooled by this behemoth. Powerful coconut notes come through just as strongly as the flavors from aging in George T. Stagg and 14-year Old Fitz barrels. Rich, roasty, and robust, this beer reminds us of the delicate balance between chocolate and coconut in desserts like German chocolate cake, Almond Joy, and coconut macaroons.

A blend of Celestial Origin aged 38 months in an XO Cognac barrel and Here Be Monsters aged 30 months in an 11 Year Old Fitzgerald Bourbon barrel. Conditioned on Tongan vanilla beans. Tasting Notes of Fudgsicle, Chocolate-Covered Açaí, Red Currant Preserves