What better way to celebrate bringing a new brewer into the world than by brewing a special beer? And when we say special, we are talking an 11.8%, whisky barrel-aged beast to boot. This started off as a whopper of a Scotch Ale and then spent four months inside oak from Tasmania's Lark Distillery, picking up additional touches of oak and vanilla to complement the multilayered, sweet and boozy malts of the base beer.
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