The Kernel Vatted Stout Porter 1864 7.8% 750ml Bermondsey
In The Kernels own words...
We have called this our Vatted Porter to emphasise the fermentation in wood. We fermented this in one of our foudres (5000 litre oak vessel, ex Bordeaux red wine) to an 1864 Bass porter recipe. It was brewed in Feb 2021, packed in November 2021, so 9 months in wood. And this fermentation changes everything about the beer. It's simultaneously light and fruity and dark and intense, an interesting tussle between the heft of the malt and the intentions of the denizens of our foudres (the foudres would have previously fermented our bieres de saisons / foeder beers&lagers / etc). The aroma is deep dark chocolate and a touch of spice, wheresas the body is fresh, and fruity with a raspberry like acidity, which balances with the malt backbone and roast malt bitterness.
We then took this beer and blended with some fresh Export Stout. Blending young and old beers, mild and stale, was pretty universal amongst the Victorian breweries of London, to achieve the balance between the characteristics brought by each Ñ on the one hand the tart, vinous, complex yet mellowed traits of aged beer and on the other the sweetness, vibrancy, potential of fresh beer.