“When I was a kid we used to go to my uncle’s house in London… The heat and light crackling sound of the fire, mixed with the smell of his oak-panelled room, his tobacco and the whisky by his leather chair, always bring Christmas of my childhood strongly to my thoughts… We created a dish… based on the memory… We set the frozen apple sorbet on fire with a whisky blend, while dry ice bellows from the leather plate carrying the smell of leather, wood, fire, tobacco and whisky. We even have the crackling sound of the burning logs coming from the dish.”
The very idea of a beer based on a historic recipe – the chance to share a sensory experience with our ancestors – gets us excited.
Packaging alone can build expectation, suggesting a swirl of fog, soot in the air, and the distant piping of a barrel organ, with a few tricks of typography and the prominent placement of an evocative date: 1913, 1891, 1884, 1880… (Like the dashboard on Rod Taylor’s time Machine.)
How historic are some of these recipes? Many are merely ‘inspired by’ something from the archives, while others are painstaking recreations. While we prefer the latter, we’re also more than willing to play along with the former, just as we would be with Heston Blumenthal’s sensory manipulations.