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On Tap

On Tap

304 Series: Blood Orange

Berliner Weisse
ABV: 6.5 IBU: 29.0
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A Town Called Bel Air

Imperial IPA
ABV: 9.6 IBU: 90.0
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Danger Sloth

Mexican Lager
ABV: 4.9 IBU: 28.0
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Dream Freeze

Imperial Orange Vanilla Ale with Lactose
ABV: 7.3 IBU: 10.0
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Dreamsicle

Orange Vanilla Ale
ABV: 4.7 IBU: 11.0
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Fiesta Forever

Shade with Extra Sea Salt & Lime Juice
ABV: 4.6 IBU: 10.0
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From the Heart

IPA
ABV: 6.8 IBU: 50.0
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Happy Amber

Amber Ale
ABV: 6.0 IBU: 30.0
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Kickboard

Tart Wheat Ale with choice of Local Street Pop
ABV: 4.5 IBU: 6.0
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Koru

New Zealand Lager
ABV: 5.0 IBU: 38.0
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Legendary Lager

Lager
ABV: 4.2 IBU: 15.0
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Maverick And Spruce

Spruce Tip IPA
ABV: 7.3 IBU: 67.0
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Midwest Luau

Tropical IPA
ABV: 6.0 IBU: 50.0
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Model Citizen

Barrel-Aged Sour with Boysenberry, Raspberry, & Orange Peel
ABV: 6.0 IBU: 0.0
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Novel

Brett Pale Ale
ABV: 6.3 IBU: 10.0
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One Hopper

Chinook Single Hop IPA
ABV: 6.1 IBU: 58.0
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Passionate

Passionfruit Tart Ale with Szechuan Peppercorns
ABV: 5.0 IBU: 9.0
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Phantom Forest

Juicy DIPA
ABV: 8.0 IBU: 65.0
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PsycHOPathy

IPA
ABV: 6.9 IBU: 70.0
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Quad

Belgian Quadrupel
ABV: 10.2 IBU: 19.0
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Ramble On

Low-Calorie, Session IPA with Citrus
ABV: 4.0 IBU: 30.0
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Raven's Tower

American Super Stout
ABV: 10.7 IBU: 61.0
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Scratch Mule

House Cocktail with Northside Vodka
ABV: 20.0 IBU: 0.0
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Shade

Tart Fruit Ale with Blackberry
ABV: 4.6 IBU: 10.0
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Split the Sky

Saison
ABV: 6.6 IBU: 27.0
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The Amish Way

Dry-Hopped Sour with Strawberry & Raspberry
ABV: 4.4 IBU: 15.0
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The Melting Pop

House Cocktail with Blueberry Mint Popsicle
ABV: 20.0 IBU: 0.0
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Barrels Of Fun

January 9, 2021

January 9, 2021

Barrels Of Fun

Our cellar team hand picked some bourbon barrels filled with Axis Mundi and added their own unique blends of ingredients to them in honor of our favorite barrel aged American Super Stout being back on draft and in bottles.

Danielle Sickmiller:

I added 3 extracts: clementine, Mexican orange, and vanilla. I didn’t have any flavor profile ideas in mind until after I had chosen my barrel as I think it is best to take the lead from the notes/flavors you get from the barrel. I got an incredibly boozy barrel and I wanted flavors that might push through that. I thought using a citrus would be best and added vanilla for the perception of sweetness and to add another layer to the aroma. I wanted it to remind people of those Terry’s chocolate oranges that come out around the holidays, whacking it on the table, unwrapping that foil and having some chocolate orange wedges.

As someone who really enjoys the sensory experience of drinking beer getting to drink one type of beer but f0ur varieties is like a dream situation for me. I don’t work much in the creative recipe part of the brewing process so it was nice to have a project that let me do that.

Ryan Johnston:

My variant was the traditional coffee + vanilla base with coconut, cinnamon, & cayenne added. I knew I wanted to build upon coffee + vanilla because those flavors work really well in that beer and there’s a reason it’s been bottled for years. Typically, Axis Mundi leans toward the higher roast & bitterness end of the style. Coconut & cinnamon play nicely together and my hope was that the added rich sweetness from those ingredients would balance out the base beer. Finally, I hit it with a little bit of cayenne to provide some depth to the finish so you aren’t just left with a lingering sweetness.
Bourbon Barrel Aged Axis Mundi with Coffee & Vanilla has always been a personal favorite of mine. This year’s batch is as good as it’s ever been, but it was fun to breathe some new life into the brand and experiment to see how different flavors work in the beer.

Gator Schrand:

My variant is a chai spice blend consisting of ginger, black pepper, cardamom, cinnamon, and clove. At Azadi, we just released our chai stout. I have been working on that chai blend with my friend Bhavik for awhile now and I was confident that it would taste well with Axis Mundi. From my research, a lot of chai beers implement tea into the recipe. I think this blend gives you the chai flavor without unwanted bitterness from the tea.

I think it is really cool that we all get to put our own unique spin on this beer. It allows each of us to express some creativity and helps me feel more connected to the brand. It has also sparked some fun competitiveness between those of us on the team because we all want our version to be the best.

Dave Winchell:

I added chocolate and cherries to my barrel! We used cocoa nibs and maraschino cherry juice. Who doesn’t love a good chocolate covered cherry cordial?!
There was a ton of chocolate in the flavor the the barrel with nothing added and I wanted to enhance that and compliment it with the cherry. It’s been fun to see everyone be creative and come up with their own (very) unique spin on what they thought Barrel Aged Axis could turn into!

Ryan Blevins:

Coffee, salted caramel, and vanilla are in my blend. It was inspired by the salted caramel coffee drink. It was pretty damn cool to select the single barrels with everyone. For the most part everyone had a different favorite barrel which was fun to see. We don’t often have many projects that multiple people get to put their personal creative touches on beers and I think that makes this project pretty special.

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