This stout is old-school enough to present the “ethereal” brettanomyces character taken on by well-cellared stock ales in the dusty logs of long-passed brewers, while being just modern enough in style to use the drum roasted malts that we know and love from today’s stouts and porters. This trip back to the first decade of the 1900s was brewed, cellared, and can-conditioned for natural carbonation at our brewery in Kelowna, BC
