A Belgian-American blend of two terroirs.
Terra Incognita debuted in 2012 at the prestigious SAVOR craft beer and food event. With our friends from Boulevard Brewing Co. we wanted to showcase the strong sense of place, or terroir, that our breweries share. What emerged is a Belgian-American fusion that defies traditional beer classification. Terra Incognita’s third rendition features complex and earthy malt flavors enhanced by a masterful blend of character from barrel aging in both red wine and bourbon barrels that add notes of tart fruit, vanilla, and coconut.
Most beer should be consumed as fresh as possible to experience the bright flavors and complexity the brewer intends. Occasionally, though, some styles of beer will progress and improve with a bit of age—not unlike a fine wine. Beers that are high in alcohol, have a moderate amount of roasted grains, use a wild yeast, are barrel-aged, and are bottle conditioned are prime candidates for aging. Over time, gradual oxidation changes the flavors of the beer, adding notes of sherry or port wine and smoothing out harsh alcohol flavors. Vintage beers should be stored in a dark place with a cool and constant temperature for best results. Barleywines and Imperial Stouts are great candidates for aging, and both Bigfoot and Narwhal will progress in the bottle for years.
Brewing is as much art as science, and all beer specifications and raw materials are subject to change
at our brewers' creative discretion.
9.8% by volume
Two-row Pale, Pilsner, Wheat, Caramel, Carafa III
Candi Syrup; Blend of 13% Fresh Ale, 32% Bourbon Barrel-aged Ale, 55% Wine Barrel-aged Ale
Beef Rib Eye or New York Cut Steak
Strong Cheeses like Munster or Pont l'Eveque
Hazelnut Torte, Toffee Caramel Cheesecake