The Kernel founder Evan O’Riordain embodies just a few fascinating contrasts—he’s an Irishman in London dedicated to shining a light-weight on the town’s personal darkish beer previous, and he’s a brewer in Britain who caught the craft bug after experiencing hop-forward beers in the USA—however it’s this dynamic vary that drives and defines Kernel at this time. Historical past is essential, but no fashionable strategies or substances are off the desk, because the beers they make respect and reference the previous with out dogmatically recreating them. There’s no such factor as textual accuracy when substances have modified a lot over the previous 100 years. Each act of recreating an outdated recipe from authentic textual content is an act of interpretation, and what issues most now’s connecting that previous to the place drinkers are at this time.
Over the previous decade and a half, O’Riordain has targeted specific power on stout and porter, and we give attention to that on this episode. Alongside the way in which, he covers:
- embracing hops as a defining artistic angle
- serving to rekindle London’s darkish beer lineage
- deciphering historic stout and porter recipes
- utilizing brown malt as a most important signifier of “London taste”
- debunking the concept British beers are much less bitter
- the historical past of East India porter
- utilizing whole-leaf hops for texture in darkish and pale beers
- fermenting historic types with London and California ale yeast strains
And extra.
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