In our pursuit to create the densest brew possible, we may have gone too far. Overloading our lauter tun with more malt than the calculations say it should be able to handle and extracting the thickest extract our instruments could measure – we were honestly worried whether the fermenters were up for the job of containing this ultra-sticky, ultra-concentrated liquid. We were lucky this time.

With the utmost care, we laid down the resulting beer in reinforced oak apricot brandy barrels until our readings stabilized… which took almost 600 days and nights. What we were rewarded with is a thing of cosmic proportions. Expect a beer barely able to maintain its atomic structure, with notes of caramel fudge brownie laced with apricot preserves and candied raisins.