They are waiting on label approval. http://www.smalltownbrewery.com/#/contacts/ I've tasted the 10% version on draught plenty of times now. I've noticed it evolves in the keg as it slowly continues to ferment, drying out and thinning over time. Short of ultra tight filtering and/or pasteurization, what's to prevent this super sweet beer from becoming the next bottle bomb? Any experts out there care to comment?