We’ve called this our ‘Vatted Porter’ to emphasise the fermentation in wood. We fermented this in one of our foudres (5000 litre oak vessel, ex Bordeaux red wine) to an 1864 Bass porter recipe. It was brewed in Feb 2021 and packed in November 2021, so spent 9 months in wood. The foeder fermentation changes everything about the beer. It's simultaneously light and fruity and dark and intense, an interesting tussle between the heft of the malt and the intentions of the denizens of our foudres (the foudres would have previously fermented our bieres de saisons / foeder beers & lagers / etc). The aroma is deep dark chocolate and a touch of spice, wheresas the body is fresh, and fruity with a raspberry like acidity, which balances with the malt backbone and roast malt bitterness.