In mid 2025 we were invited to Belfast by Boundary to brew a beer with them to help celebrate their 10th birthday, which was an Export Stout. In January 2026 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 from 1883 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 than our core porters, leaning into dark fruity qualities rather than those of chocolate or coffee. One of the quirks of this recipe is the addition of some black malt to the boil and this has come through beautifully, giving the beer an almost maple syrup aroma, and a dry wood tannin-like follow through.