Today I am embarking on a journey of experimentation. Alongside the 10-14 brews of the various Sharp’s beers, I am brewing a beer every week for a year on a smaller scale (60litre). I will be using around 50 varieties of hops 40 varieties of malt, the whole spice aisle at my local supermarket, 20 or so different sugar sources, many fruits, 30 or so types of yeast, a few different bacteria and every conceivable form of process variation (time, temperature etc). Despite my technical excellence and all-round greatness I expect a proportion of what comes out to be shite. That’s all part of the fun. None of the beers are going to be average! If the batches are good they are going to be bottled or sent to beer festivals as ‘specials’. The best few will become full time Sharp's brands (marketing department permitting).
My first brew is a 10% ABV pale ale, brewed with a Belgian Abbey yeast and 10grammes of late and dry hops (Bobek and Brewer’s Gold) per pint. It smells fantastic in the fermentation vessel. This beer is imaginatively titled 1 (pronounced waurn). I will update my blog every week on the progress of the beers. If anyone has any suggestions for a beer that I could make, please leave a suggestion in comments.