BA Carob And Chestnut Imp Brown Ale

About three years ago, they hand-harvested about 100 kg of carob and 200 kg of chestnuts. They roasted them in a conventional oven (which took many, many times) until they were almost black, developing a darkly roasted aroma and flavor.
Once finished, they brewed a double-mash Imperial Brown Ale, a style with complementary medium-roasted, bready, and malty sweet flavors. They added the chestnuts and carob to the second mash. Naturally, this created a stuck mash that took many hours to filter. This resulted in the wort with the highest Plato rating in Greece (38 Plato). It fermented to 14% ABV, with a final gravity of 1.045.
They let the beer rest for over six months before transferring it to the same bourbon barrels that had previously aged the barleywines. Because the barrels had been used twice...