For our first beer aged in rum barrels, we brewed a big Belgian dark strong ale with candi syrup and Double Eagle Malt's caramel rye and rustic pale malt. Think big notes of caramel corn and bread crust.
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Please leave a comment...I do moderate each comment so it may not appear immediately...and please be nice! You can also comment using Disqus (below) or even comment directly on Facebook (bottom).