Beer is finally in FV24 and FV 25 will be filled tomorrow.
Sunday, 26 June 2011
Tuesday, 21 June 2011
If you are organising a beer festival, why not ask me for a special beer? We can do business, I'll do ya a very special price.
I was thrilled to get a call from one of the men responsible for developing my love of beer yesterday. Saint Roger of Protz called to ask what I am brewing this year for inclusion in the Good Beer Guide. I still get a little tongue tied when I speak to him. Not least because of the time I tried to kiss and cuddle him in a pub car park. Better than inner city sumo I suppose.
If anyone is wondering, the “real” ales Sharp’s are making this year are
- Cornish Coaster
- Doom Bar
- Sharp’s Own
- Sharps Special (bottle and cask conditioned)
- Chalky’s Bite and Bark (bottle conditioned)
- Single Brew Reserve 2011 bottle Conditioned
Seasonal beers Atlantic IPA, Honey Gold, Autumn Red and Abbey Christmas
As well as 20 or so one off brews
I’m sure this will all be reported in the GBG.
I leave you with this thought. How stupid do you have to be to buy an automatic soap dispenser which is designed to stop you getting your hands dirty when dispensing soap?
Friday, 17 June 2011
Dirty Daphne the DAF unit was brought on line yesterday. Daphne weighs 3 tonnes, blows air through the waste water from the brewery and is making the project engineer’s Portakabin smell worse than normal. Daphne is beautiful because she reduces the brewery’s waste by removing solids from liquid effluent. Working in a larger brewery gives you an insight into all kinds of interesting albeit smelly technology! Next year we will have a machine which turns waste water into energy for brewing. Modern day alchemy, as long as it works.
Saturday, 11 June 2011
A quick post taking advantage of the lull in the proceedings of the arrival of FVs (fermentation vessels) 23, 24 and 25. By Thursday these 3 x 45,000 pint FVs will be full of fermenting Doom Bar and Honey Gold. We seem to have come a long way in a short space of time. A couple of months ago FV installation was undertaken by me, the crane driver, Captain Chaos and a big hammer. Today we have a team of 10 blokes with hard hats, high viz vests and clipboards scurrying around with laser rules and spirit levels.
I was delighted, thrilled, excited and enchanted to learn yesterday that my beer (Chalky’s Bite) has been chosen from a 25 strong shortlist for serving with the starter at the All Party Parliamentary Beer Dinner in July. It’s the second time I have had this honour but this time, work allowing, I will be attending. I have been invited along for the last three years only to have to cancel at the last minute due to an issue in the brewery. I hope it’s third time lucky this year. I have downloaded a "how to speak posh in three weeks" audio course so I should be fluent by mid July.
Wednesday, 8 June 2011
I am afraid that as a townie much of the show activity is lost on me. Although I do remember being fascinated by the level of cleanliness achieved in the perianal area of a cow in 2006. I shall be there on Saturday this year checking that the beer being sold in the Sharp’s bar is up to standard. After a week of antibiotic-derived abstinence I anticipate my sensory analysis will need to be quite exhaustive.
I have just heard from the living legend that is Jasper at Camden Brewery that our blend is to be unleashed on the public. He has confirmed that it will be available at the following top line establishments at some point in the very near future: The Horseshoe, Southampton Arms, Jolly Butcher and Euston Tap. I was honoured to learn that it is to be called Camden Howe. I hope you manage to get your hands on some.
Saturday, 4 June 2011
The circle of life continues. My old brewhouse has just rolled past my office window while my new reverse osmosis machine is being brought to life in the new brewhouse. Reverse osmosis is a wonderous process by which more or less everything that is in water is stripped out. Water remains one of the areas of brewing where even the educated consumer tends to be misguided. I have heard so many times that the same beer can’t be brewed elsewhere because of the water. You also get brewers who claim that their wells were blessed by ancient water fairies and hence have magical properties.
“Plenty(!!) of carbonation due to incomplete primary fermentation. The banana flavour from the yeast hasn’t come through greatly. This is probably because the temperature of fermentation wasn’t high enough. Beer smells inviting with good roast and a nice edge of hop resin. Flavour; very rich with good bitter, sweet and roast balance. Finish is big with long bitter and roast notes. Very much in the mold of a new world (US) imperial stout. Doesn’t taste oversweet which would be a concern at the high gravity at bottling. This because very high rate of the hops and roast barley. A sound example and a very good beer considering the constraints of production, just a shame about the lack of iso amyl acetate on the nose. I did an ABV on it and it’s surprisingly up to 7.8%.”
My flavour panel were very impressed by the beer which was surprising as they tend to favour lighter coloured drinks.
I did a parallel brew on my pilot equipment a couple of weeks ago and will bottle that next week to send up for their opinion.
I have just been evaluating my progress towards the 12 brews in 12 breweries and have had to call on a little poetic license to get to 5. Here’s where I am at so far.
1. Otter at home
2. 69 Hops with Brew Warf
3. Blend with Camden
4. White Shield with Steve Wellington
5. Banoffee Stout in a Sam from Sipsmiths’ kitchen
The next two are likely to be although yet to be definitively confirmed a collaborative brew with Alistair Hook at Meantime and something exciting with Adrian Redgrove at Castlerock.