Phase 3 - 4 Bottle BA Set: Eunoia Batch 20, Cuppa Eunoia, Kastalia, Rad Habits

For sale is a 4 bottle set of Phase 3 Stouts and Barleywine. 

Eunoia 20: We took our robust imperial stout base and aged in a blend of Jeppson’s Bourbon and Willett Bourbon barrels for 22 months. Inspired by Dubai chocolate, we added Pistachio, Ghana cocoa nibs, vanilla, and roasted sesame. Notes of milk chocolate, creamy and nutty pistachio, rounded out with classic bourbon notes and oak tannin

Cuppa Eunoia: Back in early 2022 we invited the Maplewood team over to brew up a big, gnarly stout. We wrote a recipe that showcased the favorite things in each of our recipes, the base beer was full of cocoa powder, nuts, and dark fruit. We secured some freshly emptied Elijah Craig bourbon barrels and laid the beer to rest for 26 months. Once fully mature, we decided to leave it alone and show case that base recipe we created along with the time put in, with nothing to stand in the way - just micro-oxidized, wood and whiskey saturated stout. We hope you enjoy this long awaited stout as much as we do

Kastalia: We partnered up with our friends at Binny’s, one our very first retail partners we ever worked with when we started distributing beer back in April of 2019 to create this big stout that was aged for 29 months in Binny’s store pick Buffalo Trace Weller Bourbon barrels. Our signature stout, with notes of chocolate and roast, with the smooth characteristic heat and smooth bourbon notes along with distinct char from the long age time in casks. No adjuncts, no flavors added. Just a great beer aged in great barrels. 

Rad Habits: Two years in the making with our good friend Brandon and the team at New Image Brewing.

We built this one on 100% Crisp No.19 Maris Otter. While Maris Otter is our usual barleywine base, we often layer in specialty malts for added depth. No.19 stands on its own — floor malted and kilned slowly in a natural draft kiln, developing a deeper, richer character than standard Maris Otter.

An extended boil intensified caramelization, adding another layer of complexity before fermentation. The beer then rested for 27 months in a blend of freshly emptied Henry McKenna 10-Year and George Dickel 15-Year bourbon barrels before blending and bottling.

Original owner bottles, stored at 55 degrees.