Furthermore Three Feet Deep

This is our rendition of a Dry Irish Stout, circa 1890. Deep roasted malt is what makes a stout a stout, and years ago the fire of the kiln would have added its distinct smoky flavor during the roasting process. Three Feet Deep rekindles that lost flavor with a small addition of peat smoked malt. At 14.4{degrees} Plato, this is not a heavy beer, but you wouldn't know it as the round and earthy quality of peat fills your senses. Our stout is a return to County Cork and the warmth of the Irish hearth.