Rye Barrel-Aged Dark Sour Ale with Lemon Zest, Anise, and Licorice Root

Bellied up for the killer times. Another bastardized beer cocktail. A distorted take on the glory of Sazerac. This imbibe continues to live deeply within our hearts, as the beacon back to our New Orleans life. This big sour ale began as a Quadrupel in our taproom Brunello foudres. It then aged in Willets Rye barrels for a couple years before being racked to stainless with fresh lemon zest, anise and licorice. The spices do their part to add the requisite Peychaud’s character we needed to send this beer into the cocktail stratosphere. Serve this over ice to spritz, or simply sip slow. Cool down with a Jäger slushee, chocolate anise bark, and spiced lemon soufflé.