One of the challenges here at Smuttynose is that we don’t have a pilot system, so we sometimes have to adjust recipes over time. This year’s version really seems to have hit that sweet spot of what we were attempting. Unlike the first vintage, which had a porter/chocolate character, we wanted something between an old ale and a barleywine. To add another element of complexity, we aged this vintage for one month on medium toast oak chips. Enjoy!