The Ghost Trade
Autumn Arch Beer Project

Our brewer was perusing some 19th century British ale recipes and noticed their barleywines were heavily dry hopped (equivalent to hazy IPAs of today). We were inspired to do the same. This old world barleywine uses a Burton Ale malt recipe which yields characteristics of raisins, toffee, and hints of molasses soaked bread. A six month stint in Heaven Hill Bourbon barrels ensures a cinnamon spice and boozy finish.