Porter aged in foeder for 8 months
Thie Vatted Stout Porter was brewed to evoke the practices of the mid-19th century. Fermented in a 5,000-litre oak vessel for nine months, the beer exhibits a unique balance of light fruitiness and sharp acidity.
Its deep chocolate aroma and acidity complement the malt backbone and roast malt bitterness. To further enhance its complexity, the beer was blended with some fresh Export Stout, a common practice among Victorian breweries.
You can expect a mellowed bitterness and a bridge of wild yeast character between the old and young beers.