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La Cumbre Brewing Company is celebrating five successful years by offering your taste buds a reason to rejoice with some unique barrel-aged and cask-infused offerings.

La Cumbre Mug Club members got first dibs on the wine barrel aged La Negra a day ago, but now nonmembers can experience La Negra for themselves.

La Negra began as a Russian Imperial Stout that was aged in rum barrels formally used for La Cumbre’s fourth anniversary beer, according to La Cumbre director of brewery operations Daniel Jaramillo.

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“You get basically some sweetness, oak and raisin-y characters,” Jaramillo said to describe La Negra. “It’s big and heavy and roasty, rich and chewy. La Negra sat in barrels. It was eight months or nine months or so. Being that it is a Russian Imperial stout, it is a big roasty beer. When it is in the barrels, it softens it up a bit. It’s not as punchy as when it is real young.”

La Cumbre Brewing Company’s Fifth Anniversary

WHEN: Noon to close today and Saturday

WHERE: La Cumbre Brewing Company, 3313 Girard NE

HOW MUCH AND INFORMATION: No cover. Call 872-0225 or visit Noon to close today and SaturdayLa Cumbre Brewing Company, 3313 Girard NENo cover. Call 872-0225 or visit lacumbrebrewing.com

The party continues today when La Cumbre will offer its Autumn Breeze cask infused with coffee.

“Autumn Breeze is an English style,” Jaramillo said. “It’s a mild ale. It’s really soft. It’s not really bitter. It’s different from La Cumbre beers that have a lot of flavors going on that people expect from typical La Cumbre beer.”

Today’s version of Autumn Breeze will have the flavor kick of coffee.

“It’s cold filtered with a milder roast coffee,” Jaramillo explained. “…We’re excited to try it ourselves. It’s going to be really mild in color like an amber ale. It should have a big, dark coffee flavor and aroma.”

He added, “For people who like to try different beers, this is a great one.”

La Cumbre chose Ryeot on Rye as its fifth anniversary beer. It will be released on Saturday as part of the brewery’s celebration that will feature music by Tres Pendejos beginning at 4 p.m. Street Food Institute also will be serving up its delicious offerings all day.

Ryeot on Rye is a new twist on La Cumbre’s Red Ryeot.

“It is such a good beer so we made a stronger version of it and put it into whiskey barrels,” Jaramillo said. “They’re Taos Lightning and KGB Spirits barrels and we made a stronger version… The rye whiskey barrels gave it its flavor. It’s really vanilla-like, really oaky. We should be able to cellar it for a few years. It gets better and better.”

The inspiration to make Ryeot on Rye arose after Jaramillo and La Cumbre master brewer Jeff Erway met a distiller from Taos Lightning at a beer festival. He was getting rid of barrels and asked if La Cumbre wanted them.

“He loved our Red Ryeot and we made this marriage happen,” Jaramillo explained. “It has a lot of vanilla aroma, wood character and a lot of the oakiness from the bourbon whiskey barrels. You also get a lot of vanilla and then you get the darker notes, the kind of flavor that aging provides with brown sugar notes, finishing dry and spicy. You get that spiciness from the rye. It’s a really interesting beer.”