Every year I attend a charity auction at my office in which team members bring items to sell, with all proceedings going entirely to charity. In 2018, I myself auctioned off a voucher for a full brew day experience in which the winner could choose the beer style we would brew together and receive a twelve-pack of that beer to take away. Ultimately the winning bid belonged to a good friend of mine, to whom I proposed several different beer styles out of which we settled for a smoked dark beer. Since both of us were also whisky fans, the final recipe ended up being inspired by Islay whisky, in particular by the very distinct Lagavulin Single Malt Scotch Whisky. To achieve that kind of peat flavor it was clear that smoked malt simply wouldn't cut it, so instead I opted for peated malt in the grain bill, moving the finished beer onto a bed of medium toasted oak chips soaked in Lagavulin. After 40 days of contact with the whisky soaked wood chips, the beer was then bottled and conditioned in the cellar for another half year to reach full maturity. Although just slightly too carbonated, the beer itself ended up very tasty with a very potent peatiness and a distinct Lagavulin flavor, making it great for slow sipping indoors during the cold season.