We love when people dream big – think complex schemes at an impressive scale. That said, though, sometimes we want something simple. Accessible, yeah, but not primitive or a drag. So we took a full palette of caramel malts and brewed a vanilla brown ale with an invigorating whiff of coffee. We couldn’t help but think of it as a dessert: caramel and vanilla mixed through with nut syrup and a background of barberry candies. Slightly bitter, like a morning espresso, and more than strong enough for autumn.