Tripel Aged in Maple Bourbon Barrels
This beer is all about the barrel. We got our hands on a barrel that had two previous uses. The first, was to age New England Distilling’s Tidewalker bourbon. After that, the barrel went to Dunn Family Farm in Buxton, Maine, where it was used to age maple syrup. With all of those contents emptied, but still present in the walls of the barrel, we used it to age our Tripel, a Belgian-style golden ale. The resulting beer is filled with notes of maple syrup, vanilla, honey, caramel, coconut, and a hint of whiskey.