A rich, dark, rediscovered stout
A strong favourite, back by demand
A dark past isn’t always a bad thing. Back in 1910, dark, rich stouts were at the peak of their popularity, and there’s many a brewer and a beer lover who yearn for those days again. So, we’ve delved into our famous recipe books to bring back 1910 Double Stout - a shining beacon of British brewing.
Make that a double
A few years ago, we took a Double Stout recipe from 1893 and made it the second brew in our Past Masters series. It received such universal praise, we simply had to resurrect the style once more – this time using a recipe penned by a former Fuller’s Head Brewer in 1910.
Look up stout in the Oxford English Dictionary and you’ll see words like ‘durable and ‘lasting’. Evidently, this is a beer that lives up to its billing. A rich and velvety stout so good, we brought it back twice…
A dark and brooding pour, almost black in colour, this 7.4% Double Stout is characterised by its smooth chocolate and rich coffee notes. Black forest fruit flavours emerge here too, alongside gentle bitterness from the hops.
Raise a Glass
Every single afternoon in Chiswick, the Fuller’s brewing team diligently write out the ingredients of the day’s brews. It’s something we’ve been doing since 1845, and this latest brew in the Past Masters series is a great example of why we do it.