1895 Shipwreck Stout

A historical stout brewed with Epochal Barrel Fermented Ales, recreating a McEwan's export stout recovered from the wreck of the Wallachia, which sank in the Clyde Estuary in 1895. Brewed with heritage Chevallier malt, amber, brown and black malts and No.2 invert sugar, then aged for a year in North British whisky casks with a mixed culture derived from the original shipwrecked bottles.