The Kernel founder Evan O’Riordain embodies a number of attention-grabbing contrasts—he’s an Irishman in London dedicated to shining a lightweight 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 america—but it surely’s this dynamic vary that drives and defines Kernel as we speak. Historical past is vital, but no fashionable strategies or components 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 components 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 Each act of recreating an outdated recipe from authentic textual content is an act of interpretation, and what issues most now’s connecting that previous to the place drinkers are as we speak.
Over the previous decade and a half, O’Riordain has centered specific power on stout and porter, and we deal with that on this episode. Alongside the best way, he covers:
- embracing hops as a defining artistic angle
- serving to rekindle London’s darkish beer lineage
- decoding historic stout and porter recipes
- utilizing brown malt as a major signifier of “London taste”
- debunking the concept that 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 kinds with London and California ale yeast strains
And extra.
This episode is dropped at you by:
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