Double Mountain releases Barrel-aged Pêche Cuvee and Devil’s Cuvee 

Double Mountain Brewery is introducing special barrel-aged blends of their wild/sour fruited peach and cherry beers with Pêche Cuvee and Devil’s Cuvee in bottles. These special blends are aged even further than the regular editions and are very limited with bottles available at the Double Mountain taproom in downtown Hood River and the SE Portland Taproom in the Woodstock neighborhood. Look for Double Mountain Pêche Cuvee & Devils Cuvee throughout the Northwest in early December.

More from a press release:

If the other beers we make are our babies, these are our grandchildren.  We dote over them, coddle them, worry if they’re too warm or too cold, and give them all the attention when they come to town.  And we think they’re pretty awesome.” Matt Coughlin, Brewer

Pêche Cuvee

Pêche Mode aged in oak barrels

This Belgian Style Ale is aged for nine months on local Hood River peaches, our special house yeast, and Brettanomyces. Then aged an additional year in French oak barrels.

8.7% ABV, 8 BU – Sample Bottle available upon special request.

Devil’s Cuvee

Oak barrel aged Devil’s Kriek Belgian style sour ale with cherries

With this beer we pay homage to the traditions set before us, and welcome the future ahead.  Each year, we tuck away a little Kriek in French oak barrels for further cellaring.  For this release, we’ve selected the best barrels from our three years of stock to blend.  The time in oak gave depth and wisdom and ripened the fruit, imparting sherry, raspberry, and dry red wine characters. 9.5% ABV, 12 BU

About Double Mountain Brewery and Taproom: Double Mountain Brewery and Taproom was established in 2007 in the heart of downtown Hood River, OR. Founder Matt Swihart opened the brewery with a clear mission: make great beer for craft beer fans. Their unique location lends to not only using pure and clean glacial water for their beers, but they also take advantage of regionally grown hops. With their reusable bottle program, customers love the softer environmental footprint and know they are part of a solution to sustainability. They can be found on tap and in bottles throughout the Pacific Northwest and British Columbia. Learn more at

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Samurai Artist

Founder of The New School and most frequent contributor Ezra Johnson-Greenough has worked in the craft beer industry for almost 10 years, doing everything from illustrating beer labels to bartending at renowned beer bars and breweries like Belmont Station, Apex, Laurelwood and Upright Brewing. He has also had a hand in creating events like the Portland Fruit Beer Festival, Portland Beer Week, and the Brewing up Cocktails series. He is available for freelance consultation in marketing, events, graphic design and branding. Contact: