Knocking On Wood

Towards the end of 2019, we traveled to Prescott, Arizona to create a mead with our friends at Superstition Meadery. That mead, called Ninth Mandala, contained raspberries, vanilla, and pistachios and was aged for a few months in a couple wine barrels. After pushing out the mead, Superstition sent us the two barrels to age a stout in. 18 months after that we pushed out the stout and packaged it without any further treatments.

The result was an oaky Imperial Stout with as much of a jammy raspberry aftertaste you can get without having actual fruit in it. Show Less