Commercial Description: Cellar aged in stainless kegs for a minimum of 6 months.
It is mashed from George Sawyer River Bottom Pale Malt, some caramel malt and not much else. Only the first running of the mash are used. It is hopped to around 60 IBU’s but the complexities of the high alcohol and residual sugars more than offset the bitterness and it tops out at around 9.8% alcohol. This ale goes through a minimum of six months of cold conditioning.
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