Two years in the making with our good friend Brandon and the team at @nibrewing.

We built this one on 100% Crisp No.19 Maris Otter. While Maris Otter is our usual barleywine base, we often layer in specialty malts for added depth. No.19 stands on its own — floor malted and kilned slowly in a natural draft kiln, developing a deeper, richer character than standard Maris Otter.

An extended boil intensified caramelization, adding another layer of complexity before fermentation. The beer then rested for 27 months in a blend of freshly emptied Henry McKenna 10-Year and George Dickel 15-Year bourbon barrels before blending and bottling.