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13
02

The basic stout was brewed in November 2012.  In January 2013 we aged the finished beer on new oak before adding Brettanomyces Claussenii and allowing the funky flavours to develop.  A special one-off keg was released on 21 December 2013.

STYLE
BRETT AGED
RECIPE
EXPORT STOUT
ABV
8.2%
BREWER'S NOTE
AGED FOR 11 MONTHS WITH BRETTANOMYCES C.
FLAVOURS EVOLVE OVER TIME
Malt
Hops
Yeast
Bitterness
BBNo. HQ

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