We’ve gone deep into our cellar to release these limited, vintage beers just in time for the holidays. These barrel-aged concoctions are some of the finest, and rarest, beers we’ve ever put out, and when they’re gone – they’re gone! Your boss has enough mugs and your dad doesn’t need another tie. Pick up one (or all) of these unique creations and give a gift any beer lover would appreciate.

2017 MIKHAIL (STONE ESPRESSO IMPERIAL RUSSIAN STOUT AGED IN BOURBON BARRELS)

Intense coffee flavors abound from both the dark malts and the espresso, while notes of rich caramel-like and vanillin flavors from the bourbon barrel aging adds layers of complexity, a touch of sweetness and a vibrant dark fruit finish.

2017 FYODOR (STONE IMPERIAL RUSSIAN STOUT AGED IN BOURBON BARRELS)

This profoundly flavorful beer will overwhelm all but the most stalwart beer fanatics with its level of intensity. Rich coffee, bitter and milk chocolate flavors abound, while dark charred oak, rich vanilla and caramel from the bourbon barrels synergistically elevate and further enhance the ultra-intense flavors of the original beer.

2016 XOCOVEZA CHARRED (STONE XOCOVEZA MOCHA STOUT BREWED WITH COCOA, COFFEE & SPICES AGED IN BOURBON BARRELS)

Aromas of rich coffee and dark chocolate are followed by nutmeg and cinnamon; a lush, heavy mouthfeel laden with bourbon, oak and toffee engulfs the palate on the first sip. Lingering pasilla pepper and soft oak flavors persist through an exceptionally long finish.

2016 STYGIAN DESCENT (STONE SUBLIMELY SELF-RIGHTEOUS BLACK IPA AGED IN RYE WHISKEY BARRELS & BOURBON BARRELS)

Balanced dark chocolate, oak, dried fruit and citrus tones accent the spicy rye and sweet bourbon barrel notes that complete this masterful aging transformation

2017 DOGFISH HEAD/ VICTORY/ STONE SAISON du BUFF ALE BREWED WITH PARSLEY, SAGE, ROSEMARY & THYME, AGED IN RED & WHITE WINE BARRELS

Typical Brettanomyces fermentation characteristics are present in the beer, with some cherry and tropical fruit like flavors and aromatics. Oak notes and tannin add some body and mouthfeel to the beer. Herbal components of the beer are toned down after the extensive barrel aging.