{"product_id":"the-kernel-brewery-brown-stout-london-1812-6-2-330ml-bottle","title":"The Kernel Brewery Brown Stout London 1812 6.2% 330ml bottle","description":"\u003cp data-sleek-node-id=\"iugpNu\"\u003e\u003cstrong data-sleek-node-id=\"BI6etv\"\u003eA single bottle of Brown Stout - London 1812 6.2% (330ml) \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-sleek-node-id=\"kyAyca\"\u003e\u003cstrong data-sleek-node-id=\"frqJmZ\"\u003eMalt:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ePale Export Brown, Maris Otter\u003cbr data-sleek-node-id=\"9PDXWt\"\u003e\u003cstrong data-sleek-node-id=\"u9TdW0\"\u003eHops:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eGoldings, (Hukins)\u003cbr data-sleek-node-id=\"6f8Von\"\u003e\u003cstrong data-sleek-node-id=\"1eYZ0m\"\u003eYeast:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eEnglish Ale Strain\u003c\/p\u003e\n\u003cp data-sleek-node-id=\"fQr5uF\"\u003e\u003cbr data-sleek-node-id=\"GrrvZI\"\u003eAnother recipe from Barclay Perkins archives, this one quite a bit older than any we have made previously.\u003c\/p\u003e\n\u003cp data-sleek-node-id=\"1eh41O\"\u003eIn the 19th century there were brown stouts and pale stouts. Pale was likely pale brown, and brown likely darker brown. So stouts were brown. This was a time of brown beer. The patents for roasting malted barley to get black malt (which enabled beers to become really dark) were only filed after the time of this recipe.\u003c\/p\u003e\n\u003cp data-sleek-node-id=\"NA4yjD\"\u003eOne of the reasons for digging out a recipe from this era was that our malt suppliers, Simpson’s, released their ‘Pale Export Brown Malt’ which feels close, we think, to how most all malt would have looked and tasted in the 19th century. Perhaps malt then would have been more smokey.\u003c\/p\u003e\n\u003cp data-sleek-node-id=\"gHWZ69\"\u003eThis pale export brown malt made up 40% of the grist, the remainder being our regular maris otter pale base malt. The main characteristic that the Pale Export Brown Malt brings is toast. The hops and yeast esters bring warm citrus fruits, so aromatically it comes across like marmalade on toast.\u003c\/p\u003e\n\u003cp data-sleek-node-id=\"g5TcNK\"\u003eInitially the beer feels and tastes big, round, a little sweet, then slowly and inexorably the toast takes over, gently drying things out, with the tingle of hops around the edges stopping things from becoming austere. It is assuredly old fashioned in flavour, situated in a brown beer world we don’t inhabit anymore. But no less delicious for that. There is a good reason that our forebears enjoyed drinking beer.\u003c\/p\u003e","brand":"Meltham Food \u0026 Wine","offers":[{"title":"Default Title","offer_id":51783836959061,"sku":null,"price":3.75,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0868\/5954\/6965\/files\/A070855E-5362-432C-9F6D-B52BD943772C.jpg?v=1761577287","url":"https:\/\/melthamfoodandwine.co.uk\/products\/the-kernel-brewery-brown-stout-london-1812-6-2-330ml-bottle","provider":"Meltham Food \u0026 Wine","version":"1.0","type":"link"}