When our friends and neighbors at Brinley Rum shipped us ten oak barrels from their distillery on St. Kitts we were given the opportunity to create a beer that would take advantage of wood rather than the other way around. We looked to coax complexity out of the marriage of a barrel’s soul and a brew’s potential, not just bomb a huge beer with huge flavor. The rum that lives in these barrels for four years integrates its spice to the wood so well it ends up reminiscent of a Bananas Foster. A sturdy brown honey porter seemed the best host to receive the ghosts from Shipwreck’s old home. We started with a base of deep malts looking for notes of coffee and chocolate, then enhanced them with the floral boquet of local wildflower honey and the preservative strength of 10% ABV while keeping the body sensible. This was put in the cask to meld with deep vanilla, wood, and spice notes of rum, toned down by the oxidative effect of a year in the cellar. Drink Ship Wreck Porter because a barrel should be used for so much more than a depth charge.