As is done every year, the recipe for this strong ale is quite different. The theme for this year's brew was spice. This dark amber ale was built with the "raisiny" characteristics of Belgian Special B malt and filled in with crystal and pale malts. To balance this year's 12% abv ale we used cinnamon, nutmeg, and blackstrap molasses as well as a variety of hops. The result is a sweet and spicy beer reminiscent of many of the treats coming from the local bakery.

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