Sunday, 31 October 2010
Wednesday, 27 October 2010
The Adoration of the Mystic Lamb. I adored a lamb once, the farmer promised not to tell anyone if I gave him a score. The lamb in question was not as important as the one in Van Eyck’s altarpiece and wasn’t leaking from its breast but she was still captivating in her ovine beauty. What has the picture and my bestial quip got to do with this week’s brew you ask? Nothing. Nor has my irritation with people who start every other sentence with “do you know what”. They are just ripples in the millpond of my sanity.
This week we embrace phenolics in a way never done before in a beer (until Martyn Cornell leaves a comment informing me that someone made this beer before). It is the phenolics in peat which gives the peaty notes to peaty whisky. Whisky producers specify their peated malts in terms of their phenolic content. Phenolics have a tarry, medicinal aroma. Peated malt is produced by drying germinating barley in peat smoke. Peated malt is not especially dark so the beer will be amber in colour. I expect it to be like liquid coal-tar soap and pretty undrinkable. I shall be doing all I can to prevent this but I suspect that I will urinating in the wind.
Malt: Peated Malt
Yeast: German Weisse
Friday, 22 October 2010
Sharp’s Own is 4.4% ABV and difficult to categorise but is probably closest to a brown best bitter. Personally I shall be celebrating by working all weekend in the brewery with maybe a bottle of something strong and monastic on Saturday evening.
To dream the impossible dream
To fight the unbeatable foe
To bear with unbearable sorrow
To run where the brave dare not go
To right the unrightable wrong
To love pure and chaste from afar
To try when your arms are too weary
To reach the unreachable star
This is my quest
To follow that star
No matter how hopeless
No matter how far
Saturday, 16 October 2010
Wednesday, 13 October 2010
The highlight of the evening was the reception of DW. It was paired with a cake prepared from figs and beer and everyone attending was glowing in their priase for the beer and the combination. Melissa and Sue both loved it. Sales of the beer are very good and I soon hope to have it for sale at Utobeer and Beerritz.
The yet to be named Rock-Howe collaboration has reached close enough to its attenuation limit to transfer to the lagering vessel. To 11,000 litres of beer we added 50kg of fresh Saaz in hop sacks supplied direct from Orval. Jean-Marie was not entirely convinced that my hop sack anchoring system will prevent the hops floating on top of the beer. I hope to pleasantly surprise him. Captain Chaos and I now have the challenge of getting the old brewery chiller rigged up to the tank in order to drop the temperature to 0C.
Saturday, 9 October 2010
It’s been a big and brutal week. Sales have been huge, stock is all but gone, problems have been numerous and experiences have been exciting. I have not had time to brew a blog beer this week because of the visit of Monsieur Rock. I will write more comprehensively about the unparalleled honour of brewing avec Jean-Marie when I get some more time but to save not brewing a 52 brews brew I’ll include our creation as one. I learned more on Tuesday than I have in the past couple of years.
The beer is something new to Sharp’s and I suspect something new to world. The boring technical details are as follows. To raw liquor, calcium sulphate and chloride were added to give a standard ion profile for a rounded Pilsner. This was used to mash low colour Tipple at liquor to grist ratio of just under 3/1. A mash of 68C was allowed to cool to 62 over an hour stand and then sparged at 75. All kettle hops (Saaz) were added as soon as the bottom of the kettle was covered. The wort was then boiled gently for 45 minutes to achieve evaporation of 2-3%. This wort was cooled to 10C as it was pumped to a sealed square FV. The wort is now being fermented by a lager yeast at 9C for 12 days before transfer onto dry Saaz (400g/hl) in a lagering tank for two months of cold maturation at 0C. It will then be sterile filtered primed and bottle conditioned to 9g/litre CO2. The beer will be available early next year.
Next week shows signs of being just as manic with a very full Monday culminating in the Food and Beer night with Nathan Outlaw. The food and beer menu for the event is listed below. As you can see, three of the blog beers have made the grade for the event. I am most excited about the Shellfish Stout, Beef and Oyster pie. The idea of a beer brewed with shellfish being used to cook with beef and shellfish and also served with the dish is the most complete beer and food love making I think you can get. It’s not hardcore super sex (Lynn) but its bloody close!
1. Canapés with beer Cocktails
2. Mussels steamed in Cardamom Wheat
Accompanied by7 Peel Citrus Tripel
3. Cornish Duck with Honey Spice Triple
Accompanied by Honey Spice Triple
4. Porthilly Beef, Shellfish Stout and Oyster Pie
Accompanied by Shellfish Stout
5. Chocolate Fudge and St Enodoc Double Ice Cream
Accompanied by St Enodoc Double
Thursday, 7 October 2010
The important news is that DW is available. Click here if you would like to buy some. All proceeds of the sale which don’t go to the courier company, the wonderful people at Her Majesty’s Customs and Excise and the kind and worthy VAT man will go to Cornwall Hospice Care.
ATJ loved it, Jean-Marie Rock loved it but most importantly Dave Wickett Loved it.