Cycle Brewing's Wednesday (2024) – 3-Year Barrel-Aged Imperial Stout with Cinnamon & Hazelnut

Cycle Brewing's Wednesday (2024) is a 3-year barrel-aged imperial stout brewed with cinnamon and hazelnut, part of the legendary Days of the Week series from the St. Petersburg, Florida brewery. What sets this bottle apart is its extended maturation: three full years in Wild Turkey Rare Breed bourbon barrels, followed by a final finish on whole hazelnuts and cinnamon sticks. At 12.5% ABV, it sits at the top end of the imperial stout category, layering cocoa-forward malt with spice and nut in a framework built for both immediate enjoyment and further cellaring. This is one of the rarer releases from Cycle's final production years, making each bottle a small piece of Florida craft beer history. Cycle Brewing built its reputation on barrel-aged stout programs that rivaled the Midwest's best, working with a rotation of bourbon and rum barrels sourced from distilleries across the country. The Wednesday recipe starts with a dense imperial stout base rich in chocolate malt and roasted barley, then spends three years inside Wild Turkey Rare Breed barrels—high-proof bourbon casks that impart vanilla, caramel, and oak tannin slowly over time. After barrel aging, the brewery adds toasted hazelnuts and whole cinnamon, allowing the aromatics to infuse without turning the beer into a spice bomb. The result is integrated rather than showy: the hazelnut comes through as a creamy, Nutella-like sweetness, while the cinnamon adds warmth without overpowering the cocoa and bourbon backbone. On the palate, expect fudge-like cocoa, dark chocolate hazelnut spread, bourbon vanilla, and a soft cinnamon spice that builds gently across the mid-palate. The mouthfeel is silky and full, with just enough residual sweetness to balance the barrel tannins and roast. The finish is long, boozy, and warming—12.5% alcohol is present but woven into the overall richness rather than standing apart. Drink this now alongside dark chocolate desserts, roasted nuts, or a cheese plate with aged Gouda and espresso; or cellar it for another year or two to let the cinnamon mellow and the bourbon integrate further. It pairs especially well with hazelnut torte, tiramisu, or anything involving brown butter and toasted nuts. Available for pickup at our Lincoln Park bottle shop at 1128 W Armitage Ave, local Chicago delivery, or shipping nationwide where legal.