Onyx Of High

A big thank you to our friends @troonbrewing from mighty Hopewell, NJ for working with us on our first beer in our ’25-’26 barrel season.

As our core offering finds more detail-driven daily drinkers, barrel beers continue to be a place where we see what can be done. For Onyx of High, we worked with two new ingredients: Candy Cap mushrooms, which are rare mushrooms foraged on the West Coast that exude the wonderful qualities of maple syrup, and Brazilian vanilla, which brings huge intensity. Both work in tandem with some of our biggest stout stock, blended and layered to support these unique raw materials.

This beer saw a slew of freshly dumped bourbon barrels from premium distillers. Total time across all lumber was just days shy of two years, with 20% of the volume being double barreled.

Pouring this one into a generic kitchen tumbler on a summers night. It’s been a bit, but you’re quickly reminded how beers packed with power fly out of the glass as soon as they hit. Vanta Black with espresso head that settles into the circumference. I always pour an inch, drink half and then pour again to push out all the easter eggs tucked in with each step these beers see over their long life in the brewery. It’s a great start to the season.  Dark, dark plum leather, purple swish Swisher Sweets dipped in mocha honey maple crumble. A sugar bush vanilla swirl dipped in darkness. Excited to get some cans out to you, Chicago.

And if you make it to Goat Hill, keep your eyes out for Alex and Onyx.