Murphy was brewed with traditional English base malts that were produced by floor malting, a traditional process where malts are spread out on the floor and raked by hand to aerate them during their germination process. Amber and chocolate malts were also added to impart some sweetness and a hint of chocolate-covered fruits. The beer was fermented in stainless steel for three weeks, then aged in Second-use Buffalo Trace Bourbon barrels for almost two years. This beer aged for longer than we’d normally age a barleywine, so it should be a bit more mellow and smooth with a pleasant dried fruit character. Woody tannins lend depth of color and an earthy, grippy finish.