Our interpretation is a Brown Porter based on the style popular in 1870′s London. It was brewed with mostly floor malted English malts including the famed pale ale malt, Maris Otter. A touch of smoked malt produced by Briess Malting Company of Chilton Wisconsin was also used. Half of the batch went through a souring fermentation, in the traditional way, to promote the characteristic wine-like acidity. Lastly the beer was aged on wood to extract sweetness from toasted oak.