I have just heard that at the start of November I am destined for the states. To save on beer miles and hence reduce its impact on the environment we are brewing Doom Bar in the US for the US market rather than exporting. This will also ensure that beer is as fresh as possible when it hits the market. I am travelling over to the Lion Brewery in Wilkes-Barre, Pennsylvania to oversee the first brew on 5th November then supervising subsequent brews remotely, very remotely!
Getting to this stage has been a long, involved but interesting process. Extrapolating the recipe and process to the brew kit they have at Lion has been tough and made a lot tougher by the fact that US brewers work in an entirely different set of units which all need to be converted before they make sense. Combine the conversion from American pounds, gallons, Lovibonds, Farenheit, PSI and Plato to tonnes, hectolitres, EBC, centigrade bar and SG with different utilsations and vessel types and you have a thobbing brain.
I am due to taste some prototype batches produced at Lion and then pace up and down anxiously as the first US Doom Bar is born. Lion was selected because they are a proper contract brewer with a quite a few gongs in their cabinet.
Doom Bar is going to be marketed in the US by Eurobevs.