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An Old Ale is a cousin of a Barley Wine, though slightly lower in alcohol, and aged for an extended period. In this case, after more than a week and a half’s primary fermentation the beer was laid down with oak staves for five weeks at cellar temperatures. The taste and aroma of the wood and it’s accompanying vanillin soften the big, bold body and its big molasses, dark fruit and alcohol notes. A slight oxidation, characteristic of the style, may be present (due to extended warm aging).