Every year in early May, the brew staff heads to the coastal forests to harvest spruce tips for Spruce Budd Ale. This year we stashed some of that beer into freshly emptied gin barrels. After a quick three months in barrels, we conditioned this spruce beer on gin botanicals.
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You enter your email in this box and we’ll send you a code for 10% off in the online store. We’ll also let you know first about what’s going on at the Fort.