Very much a sister to the light version. Made in much the same way, but with extra brown and black malts to add body and intrigue, a tweak of the minerals in the water to suit, and with Bramling Cross in the dry-hop to bring a little extra fruit to proceedings. Some old Scotch barrels have added touch of smoke.

We made a single infusion mash using floor malted ale malt, a little wheat, and a touch of black malt. The resulting wort underwent an extended boil with the largest addition of hops we've ever tried, all added at the beginning of the boil, to add the bitterness and polyphenols that protect the beer as it ages (Equal portions of the historic duo, Fuggle and Goldings). During the boil we added an equally large dose of invert sugar syrup to enhance the aromatics, further protect the beer during ageing, and give the beer the heady qualities we desired.

An ale yeast originating from Horndean (supposedly), was tasked with primary fermentation in our open coolship. The green beer was then filled into two old Scotch barrels with lees from spontaneous fermentation, where it was spiked with yet more invert sugar to referment. The next year, the beer was dry-hopped with Bramling Cross, before a further extended refermentation in the bottle.