If you’re a beer nut, you know the historical origins of the heavily hopped IPA (India pale ale) style of brew (the higher levels of hops and alcohol helped preserve the IPA for the trip to the Raj). The Times of London reports that Scottish microbrewery BrewDog has used a 200-year-old recipe to reproduce the original incarnation of the beer, and aged it on a mackerel trawler in the North Sea for extra historical veracity.

“‘With all the motion of the sea, the oxidation in the barrel would have been brought on quicker than if they were sitting in a warehouse,’ [said BrewDog co-owner Martin Dickie]. ‘Some interesting flavours were also introduced, like the wood of the barrel, but also the fruity flavours brought on by the oxidation.’”

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