We proudly bring you our yearly experiment into merging an assembly of amazing flavours and aromas: Our Nickel Brook ’16 Cuvée!
Our ’16 Cuvée is a complex mixture of sweet malts, fruits, herbs and spices. We then blend this beer with ale aged in bourbon barrels for a year. To take our ’16 Cuvée to another level of complexity, we added a mix of bacteria for tartness, and brettanomyces for a bit of funk, to the barrels.
Enjoy it today, or lay it down in your cellar and savour the changes in character as it matures. Cheers! 750ml, 10% alc./vol.
Wobbly Pop Culture 
I can taste the brettanomyces. Without a doubt the best feature in this beer. Super funk.
In all seriousness I think this is another winner!! Not a beer I can see drinking a lot of at one time – but the voyage this brew takes me on is pretty interesting. It starts a bit sour, then the bourbon sweetness and hops kick in.
A fantastic brew from Nickel Brook!!
Wow wa woo weee brettanomyces are the best. Yes, this beer is full of layers and I am enjoying all of them. I will be honest, I was expecting a train wreck of a beer; it seemed overly complicated, but it works. It is smooth and easy to drink even for a 10% barrel aged beer. I am going to pick up a couple more and cellar them for future enjoyment. I wonder if it will get more funky or more bourbony; yep it’s a word.
Well, you can definitely taste the barrel-aging on this one, with the oaky, burnt-toffee/butter flavours in there. And then add to that the sourness and other aspects coming from the bacteria and the “British fungus”. They sort of work together, I suppose. If one were a lover of barrel-aged beer (I’m not so much, but I don’t mind an Innis and Gunn now and then), and also a lover of sour beer (I’m definitely not), then the two styles in one bottle I think would blow one’s mind. As it is, I don’t mind it, and I’m glad I tried it, but I don’t think I’ll be cellaring any.