The best things take time, like this collaboration with In de Wildeman. It started life in 2016 when we put half of the mild ale we brewed for the legendary beer bar’s 30th birthday into red wine barrels with some Flemish Red-style yeast and bacteria cultures. Two years later we blended it with fresh Rubberen Robbie, our smoked porter, and Dodo, our California common, to produce a dark beer with an oaky, almost vanilla, aroma and a smoky but smooth caramel flavour.