In mid 2025 we were invited by Boundary to brew a beer with them to help celebrate their 10th birthday, which was an Export Stout.

This January we asked them over to London for a return leg, and brewed this Single Stout (otherwise known as Porter).

We decided that we wanted to make an historic Irish Stout and found a recipe from1883 that fit the bill. With just Pale, Amber and Black malts it is dry, toasted and fruit forward. Plummy flavours, with a burnt toast finish, on a body much lighter and more refreshing than our regular core porters.

One of the quirks of this recipe is the addition of some black malt to the boil and it has come through beautifully, giving the beer an almost maple syrup aroma, and a dry wood tannin-like follow through.