A historic Irish Stout brewed with a recipe from 1883. With just pale, amber and black malts it is dry, toasted and fruit forward. Plummy flavours, with a burnt toast finish, on a body much lighter than the Kernels core porters, leaning into dark fruity qualities rather than those of chocolate or coffee. One of the quirks of this recipe is the addition of some black malt to the boil and this has come through beautifully, giving the beer an almost maple syrup aroma, and a dry wood tannin-like follow through.

Malt:Marris Otter, Amber, Black
Hops:Columbus
Yeast: Cal Ale Yeast