Barrel-aged beer often takes inspiration from the spirit it uses, but rarely does that inspiration lead to the name of the beer and subsequent series of releases. Seeking to source barrels for an Imperial Stout back in 2017, Wiley Roots Brewing was drawn to utilizing a local distillery instead of a broker. They landed on Laws Whiskey House. “Knowing the quality of Laws and their products made it an easy choice, especially knowing they have a lot of intentionality about where their barrels go,” says Dave Frediani, head brewer at Wiley Roots. Laws began under a pseudonym, Gargoyle Enterprises, in its initial distilling phase to ensure they were creating a product that would eventually be worthy of the Laws name. This became the inspiration for the release of the original Pseudonym in 2018, which would morph into an entire -nym series (Acronym, Homonym, Autonym, and Anonym so far) and lead to the release of Vanilla Pseudonym 6+ years later. 

Drawing on the heritage of Pseudonym, Wiley Roots sought to keep the series alive with a focused adjunct addition. “This revival was paying homage to the beginning and going back to the roots of the Nym project. We kept this revival as just Papua New Guinea Vanilla Beans to focus on a simple but well-targeted adjunct,” explains Frediani. For the base beer, specialty malts chosen include chocolate wheat, pale chocolate, and an array of crystal. To achieve a hefty body deserving of some barrel rest, Wiley Roots began the brew in a big way. “As with most of our Imperial Stouts, especially the Nym series, this went on an overnight boil of over 18 hours,” says Frediani. Once ready for aging, “this particular iteration of Vanilla Pseudonym lasted 28 months in the Laws Rye Whiskey barrels which was almost double the amount of time from the 2018 version.” After that time, Vanilla Pseudonym clocked in at 12% ABV and was ready to be unleashed upon an anticipating public.

Wiley Roots was generous enough to provide PorchDrinking with a sample of Vanilla Pseudonym for tasting. Out of its 12-ounce can, this Imperial Stout pours a motor oil black with minimal carb and head retention. The Papua New Guinea Vanilla Beans immediately waft towards the nose. The decadent dessert smell is closely followed by some of the Laws Rye barrel, along with roasty malt. The first sip coats the tongue with chocolate fudge which cascades into vanilla pudding. Some dark raspberry fruits are present. Says Frediani, “Part of the nuance of Vanilla Pseudonym is using the Papua New Guinea Vanilla Beans which have a playful red fruit note — think red vines and candied cherries.” A mild roast lingers along with slight barrel heat and rye earthy tones. It is favorable to have a 12% Barrel-Aged Stout remind you of its provenance, and Vanilla Pseudonym makes no qualms about doing so. This beer drinks very smooth at its high ABV, no doubt a factor of its silky body, and the vanilla serves as a wonderful partner to the rye barrel. All components here have been thoughtfully chosen and work together remarkably well, showcasing how dialed in the Nym series has become.

Vanilla Pseudonym was a treat to try, and for Wiley Roots it is also a delight to make. “This has been a humbling series to continue. We find not only that patience is key with our barrel aging project, but our creativity in this project is reflected in the enjoyment of our dedicated customers and community,” says Frediani. Wiley Roots always has something else in the works, but their barrel-aged releases are not to be planned for. “We are looking forward to the next one, however many months it may take… We periodically taste our aging beer and wait for them to let us know they are ready to be adjuncted and released.” While there are not any Nym releases on the horizon, there is Celebration of Dark Beer taking place Saturday, February 1 at the brewery in Greeley, CO. This event is sure to have some cellared releases on tap to please attendees. Seeing as how the team at Wiley Roots loves making barrel-aged beer, much delight will be had in a couple of weeks.

All photos credit: Britt Antley

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