Jameson whiskey partners London micro-brewery

Pernod Ricard’s Irish whiskey Jameson has collaborated with an East London micro-brewery to release a limited edition Jameson cask-aged stout in time for St Patrick’s Day.

With only 3,000 bottles being produced, the 9%abv stout will be available in 330ml bottles at Duke’s Brew and Que and a select number of outlets in London with a recommended retail price of £10.

Logan Plant, owner and brewer at Beavertown micro-brewery said: “I met a guy from Jameson at Duke’s Brew and Que a few months back, and being a brewer I jumped at the chance to talk about barrels and the idea of possibly collaborating together. Jameson has been so supportive of us; it understands what we embody as a craft brewer and we share the same values. ”

The partnership took Logan on a journey from Hackney to Midleton, Cork, home of Irish Whiskey and Jameson, to meet Ger Buckley. A fifth generation master cooper, Ger is one of only two coopers left in Ireland. With the world’s supply of Jameson stored and aging in Midleton, the journey allowed Logan and Ger to hand select the barrels for the craft beer.

On selecting the casks with Logan, Ger said: “Logan and I discussed the charred notes of the wood, and the flavour and the warmth the whiskey casks would infuse in the stout. The casks selected were some of our rarest, having previously been used to finish our 18 year old Jameson Whiskey.” 

The final product is a bold and opulent Imperial Stout, with a chocolate and burned salted caramel taste, rounded out by the rich, sweet warmth of the Jameson cask to create a well-balanced flavour.

Logan commented: “On naming the stout, we wanted something big and bold. Working so closely with Ger we came up with Ger’onimo, meaning fearlessness, as it sums up the beer and everyone involved”.

Click here to watch the video of Logan’s journey from Beavertown, East London to Cork and back.

Beavertown Brewery was founded by Logan Plant in 2011 after a beer and barbecue epiphany in Brooklyn, New York. The operation started out as hand bottling and hand labeling American style craft beer, brewed in the cellar of Duke’s Brew and Que (Beavertown’s Tap House), De Beauvoir, Haggerston – the area which the brewery is named after.

In 2013 after massively outgrowing the space in the cellar of the restaurant, Beavertown moved to Fish Island, Hackney Wick and continued brewing on their four barrel kit with success, constantly building on its already solid popularity. With demand increasing, 2014 will see them move again to a larger site in Tottenham Hale.

10 March 2014 - Felicity Murray The Drinks Report, editor