On The Eve of a Massacre--OR Welcome to Our Extreme World

We here at Ye Olde Wolverine State Brewing Company pride ourselves on a few things.  To wit:

1.  Great lagers
2. Knowing how to bring the message of great lagers 
3. Having an amazing space to drink said great lagers within


We also throw a mean party, but that's another story, for a later time.

But up until now, we kept it on the fairly tame side. We let our Double Fisted Doppelbock sneak up to about 8.5% ABV yeah, but for the most part our lagers are "session-able" to the max.


That changes this week.


*cue dramatic, possibly techno/grunge music tinged with the low growl of an unidentified beastie*

We bring you The Massacre.
And I quote directly from the back of the house here when I say:
This beer is as unique as they come. The brew started as an Imperial Dark Lager that clocked in at 10.5% a.b.v. Its smooth and slightly hoppy with American and German hops complimented with a kiss of and surprisingly subtle alcohol flavors. We lagered it for 4 weeks as close to freezing temperatures as we could get it before putting the entire batch into Rye Bourbon Barrels. We will age it in these American oak barrels for nearly 3 months in our brewery and at a warmer temperature to help the beer blend with the flavors of the bourbon and the wood. When the beer is deemed ready by the brewers we will move the barrels into our Cellar Room where again the beer will be aged at near freezing temperatures. This will help condition the beer further by smoothing out the flavors of such a rich concoction. Once the beer is thoroughly conditioned again we will move the beer into one of our lagering tanks and let it sit cold for as long as necessary until we've reached what we believe is the beer's optimal flavor profile. Within weeks of that our brewers will further process the beer and ready it for packaging.  Once bottled, Wolverine Massacre will be a beer worthy of aging for years to come. 


Yeah, I know you need some time to yourself right now. I certainly do.


Ahem.


Herein lies the lair of the Massacre, as of Thursday, 2/2/12:

Oh YEAH baby.....In the coming days we will follow the beer from fermentation to barrel, we'll move the barrels from room temp to cold then condition it for the last few days, then bottling. And it will get a kick ASS label...
Watch Wench's Space....I'll chronicle this beer's journey for the next eight months and for all y'all who plan ahead, TAKE NOTE:
Thursday, October 11.
You will be purchasing your tickets IN ADVANCE for the four packs of these 12 ounce bottles....no limit. And let the fun begin!