I was originally brewed in the 1950s, but fell out of favour with beer drinkers as centuries passed. My brewmasters thought it was a shame and that I just needed just a little more refining to make me perfect... he was right.
In 2011, with new brewing technology, I was given a new lease of life. My recipe was just very slightly tweaked to provide for an even bigger and bolder flavour, while retaining my iconic bittersweet yeasty notes. I am a deep brown-ruby stout with a smoky and medium body. My intense notes of dark fruits, raisin, chocolate and caramel along with a slight earthy funk and woody bitterness makes me extremely unique.
