Believed to originate from Damascus (Damsons, not Export Stouts), this is a tart plum brought to Europe by the Romans. Best cooked due to its tart sharp flavour profile, this works really well in an extremely rich, deep and complex Export Stout. And here endeth the history lesson for this month.
Export Stout refermented with 200 grams per litre of British damsons to add a fruity and tart finish to the Kernel's normal roasted and luxurious Export Stout.
