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From Untappd-

Following up on our 2024 collaborative French-oaked Darkness variant with our favorite happy hairbangers to the north, we invited them to select a blend of Deth’s Tar casks for a wine-focused finishing routine down here in the world's greatest city. Half of that blend was rebarreled in lees-enhanced red wine barrels from a mutually-adored winery, Herman Story in Paso Robles, CA. In the case of Herman Story’s lees, it’s also going to be abso-stinkingly loaded with oak, fruit, and organic acid. The other half of the blend was rebarreled back into fresh bourbon barrels. Their marriage melds the disparate worlds of big beers and equally big fine wines, showcasing our favorite things about each without ruining either.

From Untappd-

For Eunoia 16 we decided to forgo adjuncts. We had an idea about 8 months prior to blending to take roughly 75% of the total casks we had earmarked for the potential blend and put that portion in Lairds Apple Brandy casks. We let the casks rest for about seven additional months before tasting. We decided to pull back the amount of apple brandy casks to about 55% of the total final blend and introduce additional whiskey casks for better balance.

55% of the blend was aged in apple brandy casks to impart subtle apple, spice, and a unique wood profile. The whiskey balances it all out.

Tons of oak, spirit, apple, and our unmistakable "stout recipe 2" we love so much. The total age time for Eunoia 16 averages out to 19 months.

Second attempt at a “rose” style omelette. Using my carbon steel pan requires precise heat control. 3 eggs with chives and melted cheddar cheese used a lid to set the eggs and melt the cheese. Happy cooking!

Second time trying a rose omelette, pretty happy with it. 3 eggs and chives finished with melted cheddar. Set the top with a lid and a little steam. Happy cooking!

Steak and a double baked tater with pan gravy! Tasty!

Part of the Deep Wood series from Revolution brewing. Barleywine aged in Rye whiskey and red wine barrels 14% ABV canned 01/10/25 triple oaked. Collaboration with Firestone Walker. Beautifully balanced with some Rye spice and ruby color from the wine barrels. Red wine doesn’t overwhelm. Cheers!! From Untappd-

This continent-spanning collaboration was aged in WhistlePig Estate Rye whiskey barrels with added single-origin French oaks for twelve months, and finished Sur Lie for an additional six in freshly dumped French oak red wine barrels from Herman Story Wines. A vortex of vinous, lumber-derived cherry, vanilla, smoke, and disturbed earth emanate from a swirled glass in this, our most wood-focused beer to-date. "How come all you guys sit on your helmets?"

(Note: The can ABV reads 16.5%. The correct ABV is 14%.)

On the Hantavirus watch tonight. This 18% Barrel Aged Barleywine from Old Irving Brewing should bring the cure! It’s a beautiful night in Chicagoland, cheers!

Bourbon County Single Barrel Flight. Old Forrester for the win! Cheers!

Grabbed a couple of small filet of beef. Dry brined for about 6 hours in the fridge and pan seared. Finished with butter and garlic baste. Made a quick pan sauce and added a little Dijon mustard, Worcestershire and chives. Potato Gratin on the side. Not pictured was a starter salad.

Dry brined for about 15 hours in the fridge. Started in the oven until about 115 then seared stovetop in a carbon steel pan. Rested about 15 min. Shiitake and sweet onion with pan gravy on the side. Tasty Sunday dinner.

Revolution Brewing BA Deths Tar Stout

2 egg omelette mostly no stick. Love this little pan. 6 years of cooking on it.

Ham and cheese 2 egg omelette with chives. Home fries on the side

2025 vintage American Sour Ale

Chorizo and cheese 2 egg omelette