Our barrel-ageing program is one of the largest in Canada, boasting over 450 whisky and wine barrels used to age various base beers. Kentucky Bastard was just the beginning of our love affair with barreling, ranking as the top beer of 2015 on RateBeer.com. From just a few barrels in 2010, we’ve expanded the Bastard family with Winey Bastard and Café Del Bastardo, plus our Cuvée Reserve Ale aged in bourbon barrels. Patrick Howell, Head of Barrel Management, promises we’ve got even more amazing beers hidden in barrels throughout the two breweries. We can’t wait to see what he pulls out of them next.