Brewed by 5 Seasons Westside
It’s not to any particular style. But floor-malted Maris Otter, some chocolate malt, and some roasted barley. I got some peat from Ireland and smoked some malt on our Big Green Egg. (That is The Beast.) Then aged The Beast in some Jack Daniel’s barrels for many moons and conditioned it with an Abbey yeast. This one will be around off and on for many years and should age rather nicely.