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On Tap

On Tap

42 Mile

Cider - Traditional / Apfelwein
ABV: 5.6 IBU: 0.0
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Ahuevo!

Mexican Hot Chocolate Stout w/ cayenne, cinnamon, vanilla and lactose
ABV: 7.6 IBU: 33.0
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Barracuda

Pale Ale
ABV: 5.7 IBU: 0.0
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Bee De Garde

Farmhouse Ale - Bière de Garde
ABV: 5.5 IBU: 0.0
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Cobbler Shade W/ Cinnamon, Nutmeg, & Vanilla

Fruit Beer
ABV: 4.6 IBU: 10.0
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Cryo High

IPA - Imperial / Double
ABV: 9.5 IBU: 120.0
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Eredals Wake

Imperial oatmeal stout w/coffee
ABV: 9.2 IBU: 72.0
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Firefly Nightlight

Citrus Wheat
ABV: 4.3 IBU: 2.0
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Happy Amber

American Amber / Red
ABV: 6.0 IBU: 30.0
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Holly Days

IPA - American
ABV: 6.8 IBU: 25.0
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I'll Write Ur Name

Tart Ale w/ Curuba and Cherry
ABV: 3.7 IBU: 0.0
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Legendary Lager

Lager - American
ABV: 4.2 IBU: 15.0
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Not Just Regular Special

Bitter - Extra Special / Strong (ESB)
ABV: 5.4 IBU: 0.0
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Phantom Forest

Juicy DIPA
ABV: 8.0 IBU: 65.0
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Pilgrim

Pale Ale - American
ABV: 5.0 IBU: 14.0
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PsycHOPathy

IPA
ABV: 6.9 IBU: 70.0
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Ramble On

Low-Calorie, Session IPA with Citrus
ABV: 4.0 IBU: 30.0
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Red Hips And Rosy Cheeks

Cream Ale w/ Rose Hips and Raspberry
ABV: 5.5 IBU: 0.0
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S'More Gratitude

Stout - Pastry
ABV: 7.5 IBU: 32.0
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Seeing Colors

IPA - New England / Hazy
ABV: 6.9 IBU: 0.0
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Shade

Tart Fruit Ale with Blackberry
ABV: 4.6 IBU: 10.0
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Thundersnow

Scottish Ale
ABV: 8.5 IBU: 18.0
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Tropical PsycHOPathy

IPA with Passionfruit, Orange, & Guava
ABV: 6.9 IBU: 69.0
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Under No Pretext

Imperial Red Ale
ABV: 7.6 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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