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This modern execution of a historical English Stout from the 18th Century starts with a Foreign-Export Stout recipe that utilizes only types of grain that would have been available during that time period. After primary fermentation the beer is moved to wooden vessels for long-term aging
and inoculated with Brettanomyces Claussenii, which was isolated from traditional English casks. The resulting beer is dark in color and medium-bodied with assertive flavors of biscuit, toasted hazelnut and dark roasted coffee. The complex malt character is complemented by flavors of charred oak from aging in wood and funky aromas reminiscent of tart cherry contributed by the Brettanomyces (no fruit added!).
Malts: Maris Otter, Amber Malt, Brown Malt, Coffee Malt, Roasted Barley
Hops: Admiral, Sovereign
Yeast: Dry English Ale
Secondary: Brettanomyces Claussenii
Brewery: Mountain Sun