We collaborated with Strangebird Beer ‘to get the band back together.’ Our wood cellar manager, Ted Peterson, hails from New York state, which is where our former wood cellar manager, Eric Salazar, moved to.

We decided to get into a New York state of mind and our blender, Lauren Limbach, ran with that concept. A special base beer was brewed with tons of fresh dark robust maple syrup from our friends at Keyes’ Trout Brook Sugarhouse in Honeoye Falls, NY.

We sourced freshly emptied apple brandy, and maple syrup barrels that held Bourbon before then transferred the sweet dark base beer and our house cultures to acidify for the next six months.