Lazarus is the biggest, most complex beer we've ever produced. It began life as an American Barleywine, and was then aged with Brettanomyces in Downslope Distilling barrels for 13 months. The result is a soft, complex, toasty and slightly chocolatey delight, with just a hint of alcohol warmth. 


ABV: 11.2%, IBU: 84, SRM: 24

Grist:  Rahr 2-Row Malt, Crystal Malt 45 ºL, Crystal Malt 75 ºL, Amber Malt, Black Malt, Munich Malt, Brown Sugar

Hops: Northern Brewer, Bravo, Apollo


There's not a thing in the world wrong with enjoying Lazarus all by itself, but if you want to pair it with something, keep it very simple: grab yourself a lump of Stilton or a really old cheddar and a hunk of pain au levain.