This mornin’ I woke up in a curfew. Not really but that
lyric leads me nicely on to our subject for this post, the Rock riots. Our riots
have been somewhat unreported and for the sake of Rock's reputation for up market
holidays I will divulge very little. Suffice
it to say the lady from the pasty shop was very put out and neither of the seagulls
has been apprehended. I blame the parents.
As we approach the August bank holiday I am excited to have
a few of my handmade creations appearing in the capital. At The Rake an 18
month old Abbey beer aged with Brettanomyces
and a 3 year old spontaneousy refermented blonde. Both beers appear courtesy of
St Roger of Ryman who is allowing me to join in his St Austell Brewery beer
festival. I am particularly pleased with the blonde which is bone dry and
beautifully lactic. It was made by fermenting a wort using Saccharomyces until fully attenuated and then left in an open
vessel until a pellicle forms. The beer and the pellicle were then transferred
to a wooden cask for 3 years of microbiological rioting and looting.
At the White Horse Parson’s Green two of my Belgian-themed
beers are appearing at the Belgian Beer Festival. The 18 month old Abbey as previously
described and cask 2010 Honey Spice Tripel which was tasting too good for words
earlier today, if I do say so myself.
Further delight comes having DW and Monsieur Rock
recommended ahead of wine as partners for food at double Michelin
starred Restaurant Nathan Outlaw. If I could blag my way to getting a table I’d
go and check it out but I suspect they are booked up until 2020.
2 comments:
That blonde sounds immense! Having fermented out with Saccharomyces, does the alcohol mean the chance of a mould taking ho(u?)ld is pretty slim? So you can just happily leave it open to the air and be confident that only the bacteria you want will get growin'?
BeerBirraBier.
Mark hi, Post fermentation there is zero possibility of mould spoilage only wild yeast lactic acid bacteria and other anaerobes, acetic acid bacteria and Zymomonas can impact on beer. Sealing the beer in the cask will halt any of these with the requirement for oxygen so it's predominantly lactics and a couple of the more acid tolerant wild yeasts. I hope you get to try some because what is going to the Rake is all there is.
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