I think of Old Ale as kind of the Belgian of English Ales. Rich, sweet finish, low hop character, high alcohol. It's the beer that tavern owners would keep on cask over the year and serve to guests. I originally brewed it in Utah, then served it out here after I moved. It was a big hit. I've started to brew it in June, too, and will mix half the young beer with half the old beer and continue to blend back in that way indefinitely.
We started calling it "Get off my lawn!" as a play on the "old" ale. When we decided that all the names should be archetypes or personas, we started calling it “Codger”; mostly because Curmudgeon was taken. This is where you imagine me shaking my fist in the general direction of Grand Rapids, MI.