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In 1850, a Victorian journalist walked into Bermondsey and wanted to head back for the door. His senses assaulted by raw hides, tanning pits, human urine, pigeon and dog feces, slaked lime, and ground oak bark.

The unmistakable fragrance of a neighborhood that had been turning dead animals into leather for five hundred years.

Today it's barley malt over dead cows and dog feces, a significant upgrade for the community.

How do you get from bovines to barley, cows to craft beer in one postcode? We’re going to decode that in this episode.

Our story involves a cheesemonger who went to New York and came home furious. An Austrian general who made the catastrophic decision to tour a brewery full of people who despised him. And a working-class community that held an entire neighborhood together long enough for something remarkable to happen inside it.

It's a pub crawl, of sorts. By the end I'll make the case that a taproom in a Victorian railway arch isn't a departure from the London pub. It's the most honest evolution of it in fifty years and built on a logic that's been running in this neighborhood for half a millennium. Find the space nobody else wants and do something essential in it.

This is Publicity – The Guidebook Gap. I’m your host, Expat Andy, broadcasting from Miami in the Sunshine State. My job is to be your insider guide to the London that doesn’t make it onto the highlight reel - the London that’s hidden in plain sight, decoded through its pubs – if you know where to look.

Pull out your walking shoes. Episode Eleven - The Bermondsey Beer Mile, Going The Extra Mile drops Monday April 20 wherever you get your podcasts.