Brewed with Roasted Barley, Chocolate Malt, Dark Crystal Malt and Oats then hopped and dryhopped with Cascade, Chinook,
and Amarillo. This version is the original recipe from 2006 when Chicago's own Ray Daniels, founder of the Cicerone program,
awarded it a GABF bronze medal and dinged it for 'being too hoppy'. It has since won 5 GABF and 4 WBC medals! Thanks Ray!