“After multiple months in barrel, nature and nurture have collaborated perfectly to create some funky, gritty, and super geeky brews. I hope people nerd-out drinking them like we did making them.” ~Colby Cox, brewmaster.
Named for the brewery’s barrel room, “Funk House,” is where the most prized Roadhouse recipes are reimagined with the help of oak, time and creativity. Alongside head brewer Max Shafer, Colby Cox–Roadhouse Brewing Company’s co-founder and brewmaster, created this program to highlight and honor the wild yeast and bacteria that aids in creating these magical beers (the ‘funk’).Barrel-Aged Brews:
Avarice & Apricots: At an ABV of 10 percent, this Belgian-style golden ale has been aged in red wine barrels with apricots for 12 months. Try it with Roadhouse Pub & Eatery’s Coque Au Saison.
Avarice & Raspberries: Another Belgian-style golden ale, this brew has also been aged in wine barrels, but with raspberries. Pair it with the Pub & Eatery’s beet salad, containing arugula, radicchio, red and golden beets, apple, fennel, sheep feta and lemon vinaigrette.
Mountain Mystic: An imperial stout coming in at 11 percent ABV, this beer has been aged for 24 months in Wyoming Whiskey barrels. True foodies will know that stouts of this nature pair well with chili, especially Roadhouse’s elk chili with bell pepper, onion, tomato, kidney beans and cheddar.
Pride and Piggishness: Packing a hefty 13 percent ABV, this golden ale was aged in Jackson Hole Still Works gin barrels with lavender and citrus peels. A great food pairing would be the prosciutto apple flatbread at the Pub & Eatery.
Only 400-800 bottles of each of these beers was produced. They are available at both the Roadhouse Pub & Eatery, as well as the Gregory Lane Tap Room. Get them before they’re gone, and look for more creative concoctions in the new year!
