I'll be representin' Otter Creek/Wolavers at this event. Many of you may already know Todd a Guild Grad from 2005. We have been aging a 50 gallon barrel of Wolavers Brown for 18 months. We added some cocoa powder and some Scottish Wee Heavy to it before deliberately spoiling it with lactobacillus, pediococcus and brettanomyces. Right now it tastes like chocolate nail polish, but when we blend it with fresh brown ale it is sublime
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