Enjoy an ancient brew for your St Patrick's Day pint
2:00pm Tuesday 12th March 2013 in News
Roger Ryman, head brewer at St Austell Brewery with a bottle of 1913 and his brewing journals
A recipe for a stout last brewed in 1913 has been extracted from ancient journals at a Cornish brewery and relaunched to celebrate Ireland’s national holiday.
In a nod to the strong bonds of Cornish Celtic heritage, St Austell Brewery’s 1913 Cornish Stout will first be available this St Patrick’s Day (17th March).
The Cornish brewer looked both west across the Irish Sea and to their own journals for inspiration, and found a 100-year-old recipe that had been lying dormant in St Austell Brewery’s extensive – and dusty – records.
Billed as “a full bodied beer with a balanced sweetness and delicate toffee flavours", the brewer recommends trying it with oysters, a classic pairing.
Stouts were traditionally the generic term for the strongest porter produced by a brewery. The dark beer dates back to the 18th century and was named after street porters in London. When the manufacture of roasted malts was restricted in Britain during the First World War, British brewers moved to pale ales and lighter coloured beers. Stout brewed by Arthur Guinness, continued in Dublin and became synonymous with Ireland.
