To build a rich and layered quadruple we started with a grain bill consisting of five of the most iconic malts of Europe to which we added an excessive amount of dark candi beet sugar syrup from Belgium. Following a modest charge of European hops we fermented out the brew with our beloved White River farmhouse strain along with a Belgian monastic strain and Champagne yeast. The result is a deep copper ale loaded with rich, fruity esters, cocoa, coffee, and dried fruit.