I love a good curry. The way the blend of spices mingle with the char of meat cooked in a Tandoori oven makes it one of my all time favourite dishes. These same ingredients in a beer? Not so much. At least that’s what I thought until I tried Kerala Stout, from Peckham’s Brick Brewery.
Brick has always been one of those London breweries that has so often flown under my radar. This might be something to do with me being a staunch North Londoner, seldom coming out of my quiet slice of urban suburbia, especially to venture south of the river (except to see my good pals at Hop Burns & Black of course). More’s the pity though, as South London has so much to offer. Not least pubs like Stormbird, The Old Nun’s Head and not forgetting Brick Brewery’s own taproom under the arches at Peckham Rye station. As a beer enthusiast you deserve giving yourself a chance to break habit once in a while, so do yourself a favour and head south once in a while.
Back to Kerala Stout then, which infuses a typically dry, dark and roasted stout with a mélange of spices and flavourings. These include cumin, cardamom, curry leaves, chillies and cinnamon. That level of spicing may sound a little overwhelming – but just like in a great curry the brewers at Brick have found a way to get these spices working together in harmony.
These flavours were a little muted when I first sipped at the beer, having just pulled the can from the fridge. Once the beer had been given a few minutes in the glass to warm, however, it really opened up. Notes of cumin and cardamom come to the fore, mingling with the cinnamon and sweetness from the darker malts to find balance, even adding a touch of what tastes like toasted coconut to the palate. At the finish is a gloriously satisfying touch of chilli burn – just the right amount so as not to overwhelm the beer.
This beer is great on its own but perhaps unsurprisingly, it really comes alive when paired with a similarly spiced dish. This is definitely a beer worth heading to South London for – don’t forget to pick up a curry while you’re there.