Have no fear, Triskaidekaphobia is here

Boxing Rock, Big Spruce and the Ladies Beer League made an imperial brown ale with an impossible name

click to enlarge Triskaidekaphobia in its glory - EMILY TIPTON
Emily Tipton
Triskaidekaphobia in its glory

The beer with the name you couldn’t pronounce in December is back, and after a long winter stuck in a Glenora whisky barrel it’s older, wiser and full of alcohol—exactly how you’ll feel after your first sip. If you’re lucky enough to get one.

We’re talking about Triskaidekaphobia, an imperial brown ale brewed up by the wizards at Boxing Rock, Big Spruce and the Ladies Beer League during one of their mind-melding collaborations.

“We get together, drink coffee and just start throwing ideas around. It’s all experimental, the possibilities are endless,” says Henry Pedro, founding partner of Boxing Rock Brewery. “That’s how a few hundred litres of Triskaidekaphobia ended up in some old whisky barrels, Jeremy”—White, of Big Spruce Brewery—“said he could get a few empty barrels, we said why not?”

Pedro says once it was in the barrels the Ladies Beer League immediately started work on putting together a big release party. Teaming up with the crew over at CKDU, who will have DJs spinning tunes during the tasting, this barrel-aged, barely pronounceable beer will be available to the world on April 9. An advanced ticket gets you both 
a taste and commemorative CKDU/LBL 

Where? The same place you would be if you had just spent a winter stuck in a barrel—Stillwell. Why the ninth? (Especially since “triskaidekaphobia” means a fear of the number 13.) “That’s when we thought it’d be ready,” Pedro answers, casually. Luckily it is ready, and apparently very tasty. Or so say the chosen few who have had an early sample. Namely Jeremy White, the man with the barrels.

“The complexity of the barrel-aged version is off the charts. The vanilla has been tempered with time in the barrel,” he says. “Remaining are the oaky, caramel rich subtleties of the whisky barrel, a stronger presence of the cherries, and a robust yet well balanced heat from the increased alcohol that the residual whisky in the barrel gave the beer. It’s delicious.”

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