10/09/2026
Welcome to the official start of the 2026 GBS release season! We're kicking things off with six — count 'em SIX — GBS releases today to start the most wonderful time of year. 🍻
Gingerbread Stout (9.2% Alc. by Vol.): Imperial Milk Stout with Virginia-Grown Hawaiian Baby Ginger, Local Wildflower Honey, Vietnamese Cinnamon, and Madagascar Bourbon Vanilla Beans. Hardywood Gingerbread Stout captures Central Virginia terroir in a rich, creamy libation with a fresh snap of ginger on the finish.
Christmas Morning (9.2% Alc. by Vol.): Imperial Milk Stout with Virginia-Grown Hawaiian Baby Ginger, Local Wildflower Honey, Vietnamese Cinnamon, Madagascar Bourbon Vanilla Beans, and Locally Roasted Guatemalan and Colombian Coffee from Blanchard’s Coffee Roasting Co. Hints of sweet honey and oven-baked gingerbread greet the comforting nuances of freshly brewed morning coffee in this imperial milk stout.
Fluffy GBS (9.2% Alc. by Vol.): Imperial Milk Stout with Virginia-Grown Hawaiian Baby Ginger, Local Wildflower Honey, Madagascar Bourbon Vanilla Beans, Vietnamese Cinnamon, and Toasted Marshmallows.
Chocolate Peppermint Stout (9.2% Alc. by Vol.): Imperial Milk Stout with Cocoa Nibs and Natural Peppermint Flavor.
Bourbon Barrel GBS (11.5% Alc. by Vol.): Imperial Milk Stout Aged in a Blend of Virginia’s A. Smith Bowman and Kentucky’s Heaven Hill Bourbon Barrels with Virginia-Grown Hawaiian Baby Ginger, Local Wildflower Honey, Vietnamese Cinnamon, and Madagascar Bourbon Vanilla Beans. Matured in Virginia bourbon barrels, it develops an incredibly mellow character with oak, caramel, and bourbon undertones, then emerges 12 weeks later as Bourbon GBS.
Kentucky Christmas Morning (12.2% Alc. by Vol.): Imperial Milk Stout Aged Exclusively in Kentucky’s Own Heaven Hill Bourbon Barrels with Locally Roasted Coffee from Blanchard’s Coffee Roasting Co., Virginia-Grown Hawaiian Baby Ginger, Local Wildflower Honey, Vietnamese Cinnamon, and Madagascar Bourbon Vanilla Beans. Our original Gingerbread Stout undergoes an initial transformation through months of aging in Kentucky bourbon barrels, reaching new levels of maturity with layers of vanilla, coconut, and toasted oak. Before bottling, we cold-filter the barrel-aged stout through heaps of freshly cracked, locally roasted coffee beans from Blanchard’s Coffee .Co., capturing the nostalgic joys of Christmas Morning.
