Ten feet from The Bruery’s Black Tuesday barrel rack house doors, one can smell the angel’s share seeping through the cracks as it heads out to the heavens above.
Once inside, the dimly lit room is like a boozy still-life art installation. Barrels sit on racks stacked high, slowly seeping black barrel candy stalactites from small wood cracks. Micro-evaporation takes place through swollen staves of charred white oak pores. The massive Imperial Stout inside marinates on the barrel’s previous tenant, bourbon, America’s indigenous spirit.
Among the barrels, inhaling deep enough might just be as euphoric as drinking the finished product. Booze marinated oak is quite possibly one of the ten best smells in the world. It’s indescribably woody without smelling like a forest, or even a lumber yard after a fresh rain. It seriously causes goosebumps and never gets old.
Quietly aging inside the several hundred bourbon barrels lies this year's vintage of Black Tuesday, a beer named after the biggest stock market crash in United States history. With a beer that tastes this great, why such a horrible name?
What liquid survived, The Bruery condemned to bourbon barrels for fifteen months, no doubt keeping the cursed beer from causing any more harm. After all, that time sitting in bourbon-soaked solitary confinement, one would expect the beer to come out squinty-eyed and well behaved. But on release day, October 3, 2009, it would have its last laugh, as the number of people in line exceeded the bottles for sale. At $30 a bottle and a three bottle limit, those lucky enough to get some were incredibly lucky.
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