Well, the Elf went home, the weather warms, and all good brewing seasons must come to an end. We managed to squeeze in a final batch. This time it was a porter, although my nephew Sean points out, strictly, they should always be a porter. At 6.8%, it packed a punch, fermented on coffee and barrel-matured on cocoa with a touch of cinnamon and ginger. After 10 days of fermentation and a month in the barrel we cracked it last night (anzapfenned it as we say in our household).