Ale uses a light lager yeast strain and dark chocolaty malts to redefine
what dark beer can be. In 1997, a Fort Collins flood destroyed the
original recipe our researcher, Phil Benstein, found in the library. So
Phil and brewmaster, Peter Bouckaert, traveled to Belgium to retrieve
this unique style lost to the ages. Their first challenge was
deciphering antiquated script and outdated units of measurement, but
trial and error (and many months of in-house sampling) culminated in
1554, a highly quaffable dark beer with a moderate body and mouthfeel.