200 years ago Porter was brewed in London in huge quantities and aged in enormous wooden vats. During this aging the beer would undergo a secondary fermentation by the wild Brettanomyces yeast present in the brewer’s yeast and on the oak. These porters were often made with malt that had picked up a smokey flavour during the malting process and aging helped to mellow this out the beers acrid nature.  This is our interpretation of that style of early ‘stale’ Porter. We have used a proportion of smoked malt and it had been aged in barrels previously used for mixed fermentation beers. The result is a slightly sour and mature Porter with a balance of sweet malt, bitter hops and a smokey finish. We believe the original beers would not have been as sharp as our version as ours was aged much smaller vessels and therefore had a much higher exposure to Oxygen.