Best of class. Dewy peat moss seeps into cocoa-dried Bakers chocolate malting and musky dried fruiting in a profound way. Rustic farmhouse yeast provides proper cellar-like mustiness to sweet n’ sour plum, prune, black cherry and burgundy alacrity as well as purple grape esters. Not far removed from a doppelbock with its brown-sugared breading, sweet toffee linger and spiced chocolate dalliance.
