Wren House Brewing Company | Barrel Program
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Barrel Aged Beer


We look at barrels the same way we look at any ingredient in our beer. Each one is unique and will impart it’s own “fingerprint” onto each beer that lives in it. Even before we opened our doors, we had a lineup of beers on the brewing calendar lined up to go straight into barrels. For a new brewery this is challenging in a few ways: setting aside a large amount of (costly) imperial stouts in (costly) barrels that take up a large amount of (costly) space. On top of all that, for one reason or another, not every barrel works out…but there lies the love of it all. It’s whimsical, often frustrating but always exciting

2016 Limited Releases



Imperial Oatmeal Coffee Stout – 13% ABV
Release Date: November 5, 2016 – We took a big imperial oatmeal stout, stashed it away in some bourbon barrels, added copious amounts of vanilla and waited. 200 bottles released


Imperial Oatmeal Coffee Stout w/Cold Brew – 13% ABV
Release Date: November 5, 2016 – Same base as NoJo, a big imperial oatmeal stout, aged in bourbon barrels with copious amounts of vanilla but blended with a custom made cold brew concentrate from Press Coffee right before bottling. 200 bottles released

Pie Thief

Pumpkin Wheat Wine – 10% ABV
Release Date: October 1, 2016 – Pie Thief is a big pumpkin wheat wine brewed with local, roasted pumpkin and a house made spice blend of Cardamom, Cinnamon, Ginger and Allspice. This batch was aged in locally sourced Wheat Whiskey Barrels for 10 months. 500 bottles released


Imperial Mole Stout – 10% ABV
Release Date: July 31, 2016 – Olmec is our “Mole” Stout brewed with Cacao Nibs, Cinnamon, Vanilla and local, dried chilis. While there are alot of ingredients here, this beer was brewed with balance in mind. This batch was aged in Heaven Hill Bourbon Barrels for 7 months.  400 bottles released

Who Hit John

Imperial Porter – 9% ABV
Release Date: June 18, 2016 – Our first barrel release was our first imperial we ever made. Who Hit John is an Imperial Porter brewed with German Chocolate Rye and no adjuncts. The Rye adds a smokey, chocolate and coffee complexity to a rich imperial base. This batch was aged in Honey Whiskey Barrels from a distillery in Flagstaff, Arizona for a whole year. 1000 bottles released.