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Amber-hued, brewed with Washington Select pale, Weyermann Cara-red and Belgian Aromatic and Special B malts. Medjool dates were chopped and soaked in Metaxa Greek brandy, then puréed and added to the fermenter. German Northern Brewer to bitter and Sorachi Ace to finish, along with grains of paradise late in the boil. We fermented it with French Saison yeast.