I still like formulating specialty beers. In fact, with Pabst, I just made the first specialty beer in Mainland China. Theres almost no ale in China: I had to smuggle the yeast into the country. I formulated a special high-gravity ale called 1844. Its all malt, and we use caramel malts from Germany. The initial aging is dry-hopped rather heavily. Then we do a secondary aging in new uncharred American oak whiskey barrels. We bought 750 brand new barrels to the tune of $100,000. This is a very special beer; its retailing for about over $40 U.S. for a 720 ml bottle.