Giant Jones develops a barrel-aging program with State Line barrels

Giant Jones Brewing Company’s superpower has long been strong beers with lots of flavor — barleywines, IPAs, double stouts and big Belgians. But until recently, brewmaster Jessica Jones has been reluctant to dive into barrel-aging, in part because of the storage space it requires. The brewery, at Main and Brearly, is already crowded. These beers may age a year or more, and barrels cannot be easily moved once full.

But, Jones says, barrel-aging was “one more itch to scratch, and I knew I would become obsessed with it.” She loves how barrel-aging adds complex layers of wood and spirit flavor, especially to bigger beers.

A chance to create something new and different with John Mleziva, founder of nearby State Line Distillery, prompted her entry into barrel-aging. Mleziva initially offered a single oak barrel for Jones to experiment with. The barrel was from the distillery’s first batch of single malt whiskey in 2023. “I couldn’t pass up that barrel and the opportunity to do this with John. This is about neighborhood collaboration,” says Jones, who employs only State Line’s used wooden barrels for aging.

Their first attempt was a strong ale, similar to a Scotch ale, released in March 2024. It was followed by an Adambier (an old German style of ale) run through the same barrel. Those pilot efforts fostered bigger ideas.

Currently available is a ryewine, aged in State Line brandy barrels, spicy and bready from the rye, and warm with apple liqueur sweetness. At 10.2% ABV, it makes for a great nightcap (500 mL bottles / $10).

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