Ancient Engineering: Flint Sickle

A powerhouse of a barley wine, brewed with four mashes (yes, quadruple mash, BAM!).

Rye malt and Chevallier malt make up 65% of the grain bill, giving it a thick, almost jelly-like body and a marmalade-like aftertaste. Touches of chocolate rye, amber malt, and a hint of caramel malt add depth. English yeast, actually our IPA yeast, got fermented cold to introduce some interesting apricot esters. Hopped with Bramling Cross and Tango for red fruit and floral tea notes. Rich, thick, and complex.

Cheers