Century-old Cornish stout recipe to be brewed once again
A 100-year-old stout recipe has been extracted from ancient journals and re-launched to celebrate St Patrick's Day.
St Austell Brewery's 1913 Cornish Stout will first be available this Sunday in time for Ireland's national holiday and to commemorate Cornwall's Celtic heritage.
A recipe thaht had been lying dormant and dusty in the brewery's extensive records was carefully adapted to produce an intense 5.2% brew.
Sophie Atherton, who was the first woman in the UK to be accredited as a Beer Sommelier, describes the 1913 stout as "a full-bodied beer with a balanced sweetness and delicate toffee flavours".
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The brew will be previewed at the Beer and Mussel Festival being held at Rick Stein's Cornish Arms in St Merryn on Saturday.
The Cornish brewer claims it searched across the Irish Sea and in its own journals for inspiration as a revival in stouts sweeps the brewing industry. Head brewer Roger Ryman, (pictured above) said: "I'm privileged to brew beer at a company with such a long and rich brewing history and was delighted to have the opportunity to revive this original recipe for Cornish Stout for today's beer drinkers.
"Today, St Austell Brewery combines the best of the old and new, and despite the computer age, we continue to record every brew we make in leather-bound journals just as our predecessors did in 1913."
The new stout is recognised as an accompaniment to Cornwall's seafood.
Oysters and stout are still considered a classic pairing, as both were commonplace in the region's pubs and taverns until the 20th century.
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.