Wolf in The Rye the peaches were given an

the peaches were given an extended carbonic maceration before adding the beer

mellow and quietly complex

The shape of glass tapered towards the top acts like a chimney

aged in ex wine French oak barrels for several months and then naturally conditioned in the bottle

Wolf in The Rye the peaches were given anBased on the original stout The Wolf. A Malty stout with a dry finish and aromas of vanilla and coconut from its time in french oak. A small portion was transferred to further age in second use Rye Whiskey barrels sourced from Archie Rose Distillery. This added aromas of smoke, black pepper and clove. Total ageing time 8 months Bottle conditioned