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This is one of those wild experimental brews our guys tend to whip up after drinking a little too much Dark Hollow. It is our Chocolate Belgian Porter aged in bourbon barrels that held Dark Hollow for 10 months, and we added 60# of bing cherries to each barrel during the aging. Notes of the Peruvian cacao nibs from the original beer meld with the burnt vanilla and bourbon flavors of the barrels and bring out the underlying malt complexity and fruitiness of the Belgian yeast. A rare treat! 20 IBUs, 7.0% alc/vol.