Crazy Mountain Brewing Company - Local’s Stash Reserve Series: Tequila Barrel-Aged Double Wit
Serving Temperature:50–57° F
Suggested Glassware:Tulip, Chalice, or Chardonnay Glass
We recently featured Crazy Mountain’s hefty Local's Stash Reserve Series: Black Barleywine, a potent example that was very well received by our Rare Beer Club members, and we’ve got four delicious, limited-release beers from Crazy Mountain available in this special offer. That black barleywine was what initially caught our attention—but each of the beers in the Local’s Stash Reserve Series have proven to be expectional, and we’re excited to feature four of our favorites. First up: Crazy Mountain’s reserve tequila barrel-aged double witbier with spices!
Even if you’re not into tequila, there’s a whole lot to dig about this beer. That tequila barrel influence feels bright and cactus-y. There’s just a touch of barrel warmth that lends itself well to a 9% ABV double wit. This pours bright golden-orange and saison-like in the glass, giving off a nice glow while white, fine-bubbled foam caps the pour. This offers up great, lasting lacing and bright, lemony aromatics fresh out of the gate. It’s mouthwatering from the start.
The tequila barrel really makes a great influence on this beer. This goes well beyond one’s standard expectations for witbiers, with the spices making a noticeable but relaxed impact overall and the net effect being very citrusy, very tart-grapefruit and lemony acidic in a way that’s mouthwatering and very fresh in this beer. Tiny bubbles in the carbonation add loads of lift in the mouthfeel, and this ultimately feels much more like a sour ale than a witbier.
This is especially fit for earlier courses, with lots of citrusy acidity for salads and seafood. As there’s toasty barrel character beneath the citrus and subtle spice, it suggests a perfect pairing for baked flaky white fish. A potent ABV indicates this could have some lasting ability in the cellar. We’re digging it fresh, but it’s precisely brewed (and 9% ABV), so six months or so shouldn’t send it too far off course. We’d pop most bottles fresh.
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