(Lakespur, CA) – From a newsletter sent tonight . . .

“This week we have released our largest barrel-aged project to date. In May 2009 we brewed a special batch of Old Dipsea Barleywine and aged it for 10 months in 4 Heaven Hill Bourbon barrels. We added a special strain of wild yeast or brettanomyces to further ferment and add complexity. You’ll notice an extra fruity character resembling pineapple and a tanginess not found in our standard Old Dipsea. We have bottled 100 cases and wax sealed the crowns. This cult favorite is available now and will go fast. $10 per bottle and $108 per case with a 2 case limit per customer.”