Brewed on 26th February 2009. Abbey then spent several months in Syrah casks before maturing in the bottle for a further 18 months. A pale ale malt brew with 5% crystal in the grist and 17 degrees plato original gravity gave a beer that was 6.8% ABV on bottling and which now weighs in at 6.9%. Goldings hops early and late, plus a Special Belgian Abbey Ale yeast complete the picture.