We brewed this beer back in 2019 using local pilsner and vienna malt along with a light touch of specialty malts. To give the beer its colour and rich dried fruit character we used a generous amount of dark belgian candy sugar (D2). After primary fermentation with an Abbaye style ale yeast, we racked this beer into a freshly emptied port barrel from a local winery and let the beer age for two years before bottling.

11.5%