Morning
before I get down to "valuable" details about beer and pubs, I must clarify that Miss N does not like Wham - the concept of doing so was merely introduced into my previous post as an example of a heinous crime. However, she does like Hobgoblin. That's a SCIENCE FACT. I don't want to alienate anyone, but as far as I can see, that simply serves to strengthen my point - liking Hobgoblin is tantamount to liking Wham. Hope all this helps.
Anyhoo, this week, I have been paid and accidentally went to Shakespeares a lot. In fact, I'm off there tonight for Chris and Tom (AKA Allan)'s flat warming party in absentia. Don't worry if you didn't get invited, the pub is still open as normal. It promises to be a great range of beers as well, including a certain porter from Blue Bee.....
Tuesday was a day of celebrations and so myself and Miss N repaired to Shakespeares after work. First up was a pint of Loch Ness Darkness, a sort of mildy thing. I had this at Star Fest in Huddersfield and loved it but it was a little sweet this time round. Luckily we bumped into Dave U who politely reminded us that other beers were available - as long as they were his. In respect of which "topical" Royal baby themed Black IPA Rankle Biter was on, so we had several pints of that whilst chatting to Jules from the world of journalism. Along with a North Riding punch the clock, and something very silly indeed from Revolutions which was 7.9%. Obviously it was that last half wot did us...
Wednesday I "had" to go back to Shakespeares to pay my bar tab. So it seemed rude not to invite Miss N along for a quick refresher. I had a pint of Pixie Spring/Hopcraft Darwin's Paradox and she the Abbeydale Honey beer that has a name. She switched onto the Hopcraft afterwards since the Abbeydale was a little over-sweet. We then decided to head to DAda for a change (ahem - my two most visited licensed premises in the last two years!) and had excellent pints of Pollards and a couple of bottles of Hardknott - the Infra Red, which somehow tasted better from a bottle than even the excellent cask version tried at the Broady, and Dark Energy, a deceptively smooth dark beer which wasn't quite what I expected but was really good nonetheless.
Last night saw myself and Middlemarch escaping from work at a frankly ridiculous time to have a frankly ridiculous amount of boo-har at...Shakespeares. For contrast.
The Hopcraft was my choice once more and trainee real ale lass Middlemarch went for a pint of Abbeydale Deception. Soon, however, news came about that the Pilcrow Porter - the people's porter, was available from the cellar. So we had a pint of that, and while insisting it wasn't bias, Middlemarch said she really liked it. I'm a sucker for compliments - I was chuffed to bits.
The rest of the evening (when it became evening that is) comprised more pints of Pilcrow (hopefully it will appear on the bar tonight) along with a a pint for me and a half for Middlemarch of the Raw/Trulla/Steel City/Shakespeares collaboration "4 Horsemen of the Hopocalypse" a gloriously bitter fruity IPA that probably needs a day or two to clear. It's also quite strong, possibly 6.9% (it aint on the board to check!) and in some way contributed to Middlemarch having a lemonade. In between which events, we had a fabulous curry from the West bar Tandoori over the road.
This is a service I haven't used more than once but am so glad I did - and it makes perfect sense for Shakespeares to allow it. Have more food, feel less drunk = buy more beer. Ingenious!
So, do try and get to Shakespeares to try the Blue Bee Pilcrow Porter over the next few days, and if you can't make that, don't forget it's the Rutland 4th birthday on Wednesday.
Cheers me dears
Wee Beefy
Showing posts with label Blue Bee Pilcrow Porter. Show all posts
Showing posts with label Blue Bee Pilcrow Porter. Show all posts
Friday, 4 October 2013
Sunday, 22 September 2013
The Sheffield Food Festival 2013.
Food?
Schmood more like...
For the purposes of his post, food has to be recognised as both solid and liquid. Mainly liquid. In fact, in terms of the "food" I sampled at the food festival, entirely liquid. Well, its a beer blog after all.
So once again, it was a warm September Saturday, and crowds were gathered in a bustling and noisy Peace Gardens, possibly concealing bottles of White Lightning or cheap sherry, enjoying the sights and smells of the Sheffield food festival. Stalls lined Fargate and Pinstone Street, and at the centre of it all, far more important than any other aspect, was the beer bar of the Sheffield Craft (coughs) Brewers Co-operative.
To get my own unique angle on the event, I was sat in the tent next to it - supporting local small businesses. How very locally engaged of me...
This year the bar features 8 breweries and staff from all of them were working behind the bar through the three days of the festival serving pints and offering advice to punters. The roll call was Abbeydale, Blue Bee, Bradfield, Brew Company, Kelham Island, Sheffield Brewing Co, White Rose and Wood Street breweries. Plenty of "real ale types" from the Sheffield scene were there but crucially, I spotted and overheard a lot of people looking to try real ale as a change or for the first time. In the spirit of the food festival, people were sampling the unusual, and as far as I could see, loving it. At £3.00 a pint regardless of strength, the beer was good value as well.
After a fortnight of tasty Pilcrow the only sensible choice for my first pint was a dark beer - alas we missed Brew Co's Oat Mocha Stout and instead plumped for a couple of pints of Blue Bee Lustin For Stout. This year for the bar they had invested in some rather more sturdy plastic glasses, meaning grabbing it with any force didn't result in you squirting quarter of a pint of beer over yourself, and the other bonus was the appearance of seating, which made this much more like a beer festival bar. Soon myself and Miss N were joined by J9 and Dave, Feasty, Gav, Gary and Clair and Mr P, and set about securing a large table in the sunshine. Cue four hours of enjoyable socialising and drinking.
Back to the beer then, and another couple of pints of Blue Bee Lustin for Stout were purchased, before we switched codes - both of us moving on to pints of the Brew Co Stateside Pale, as recommended by the brewer. As the bar was getting busier, at the same time the sun was getting hotter, but the only damage to the beers was their availability - pale ales were running out left right and centre. That said, the Lustin for Stout went very early on in our session.
Real food lovers (i.e most of the rest of our throng) wandered off at times to sample the likes of curried goat, Nepalese curry and hot roast pork sandwiches at nearby stalls, whilst we manned the table and continued our drinking. Next up were pints of Bradfield Farmers Pale, that being, as I have often mentioned, my favourite Bradfield beer, before we tried pints of the Kelham Island Knight Rider.
Eventually we got to our final festival drinks - a pint each of the Blue Bee Tangled Up IPA, before we headed down to the Rutland with Mr P to worship at the altar of the people's porter. According to the Rutland, who is a person, its the taste of Wee beefy. I am very pleased to assure you that none of my person ended up in the beer...!
So, had I been more sober and less busy am sure I would have checked out other pubs and beery delights - I hear the Beer Central shop proposed to open in the new market on the Moor have a stall, and there are, as I'm sure you know, plenty of pubs in and around the festival serving a range of real ales. The festival is on til this evening and the bar will be open for some of that time - last year I think it closed around 16.00 so you should be OK for an al-fresco pint if you get your skates on...
Cheers!
Wee beefy
Schmood more like...
For the purposes of his post, food has to be recognised as both solid and liquid. Mainly liquid. In fact, in terms of the "food" I sampled at the food festival, entirely liquid. Well, its a beer blog after all.
So once again, it was a warm September Saturday, and crowds were gathered in a bustling and noisy Peace Gardens, possibly concealing bottles of White Lightning or cheap sherry, enjoying the sights and smells of the Sheffield food festival. Stalls lined Fargate and Pinstone Street, and at the centre of it all, far more important than any other aspect, was the beer bar of the Sheffield Craft (coughs) Brewers Co-operative.
To get my own unique angle on the event, I was sat in the tent next to it - supporting local small businesses. How very locally engaged of me...
This year the bar features 8 breweries and staff from all of them were working behind the bar through the three days of the festival serving pints and offering advice to punters. The roll call was Abbeydale, Blue Bee, Bradfield, Brew Company, Kelham Island, Sheffield Brewing Co, White Rose and Wood Street breweries. Plenty of "real ale types" from the Sheffield scene were there but crucially, I spotted and overheard a lot of people looking to try real ale as a change or for the first time. In the spirit of the food festival, people were sampling the unusual, and as far as I could see, loving it. At £3.00 a pint regardless of strength, the beer was good value as well.
After a fortnight of tasty Pilcrow the only sensible choice for my first pint was a dark beer - alas we missed Brew Co's Oat Mocha Stout and instead plumped for a couple of pints of Blue Bee Lustin For Stout. This year for the bar they had invested in some rather more sturdy plastic glasses, meaning grabbing it with any force didn't result in you squirting quarter of a pint of beer over yourself, and the other bonus was the appearance of seating, which made this much more like a beer festival bar. Soon myself and Miss N were joined by J9 and Dave, Feasty, Gav, Gary and Clair and Mr P, and set about securing a large table in the sunshine. Cue four hours of enjoyable socialising and drinking.
Back to the beer then, and another couple of pints of Blue Bee Lustin for Stout were purchased, before we switched codes - both of us moving on to pints of the Brew Co Stateside Pale, as recommended by the brewer. As the bar was getting busier, at the same time the sun was getting hotter, but the only damage to the beers was their availability - pale ales were running out left right and centre. That said, the Lustin for Stout went very early on in our session.
Real food lovers (i.e most of the rest of our throng) wandered off at times to sample the likes of curried goat, Nepalese curry and hot roast pork sandwiches at nearby stalls, whilst we manned the table and continued our drinking. Next up were pints of Bradfield Farmers Pale, that being, as I have often mentioned, my favourite Bradfield beer, before we tried pints of the Kelham Island Knight Rider.
Eventually we got to our final festival drinks - a pint each of the Blue Bee Tangled Up IPA, before we headed down to the Rutland with Mr P to worship at the altar of the people's porter. According to the Rutland, who is a person, its the taste of Wee beefy. I am very pleased to assure you that none of my person ended up in the beer...!
So, had I been more sober and less busy am sure I would have checked out other pubs and beery delights - I hear the Beer Central shop proposed to open in the new market on the Moor have a stall, and there are, as I'm sure you know, plenty of pubs in and around the festival serving a range of real ales. The festival is on til this evening and the bar will be open for some of that time - last year I think it closed around 16.00 so you should be OK for an al-fresco pint if you get your skates on...
Cheers!
Wee beefy
Saturday, 14 September 2013
The people's porter on the march
Hello,
its been a taxing week this week. If any 24 hour period had the word day in it I was out fighting the fight, making sure every last drop of the people's porter, recently voted the most accessible and socially conscious beer ever brewed, by a panel of ignoramuses, was supped.
Shakespeares did their best to defeat me by "hilariously" telling me the arrival of the beer was weeks away then springing its availability on me Saturday night. Monday night I was straight into the pub to make sure I got some. In beer blogging circles, its usually expected that one provide at east a modicum of detail (see posts passim for the extent to which a modicum is the most that is provided) about the beers drunk but there is no point elaborating here. Seven lovely pints of the Pilcrow Porter brewed by Blue Bee Brewery was the totality of my roll call.
Tuesday night arrived and I had to pop into Shakespeares for some reason or other- I seem to recall it involved Pilcrow Porter. Just to confuse matters however, I also decided to sup a pint of the excellent easy drinking Black Iris American Red. Slotted in between 2 pints either side of the people's pint this stood up admirably well.
On Wednesday things took a massively divergent turn - I went to a venue to be photographed drinking beer. The venue was Shakespeares. The beer was Pilcrow Porter. I even got to drink it from a Blue Bee glass. It was also a great opportunity to be reunited with the brewing team of Robenbakker, Mister Christopher, Chris Wa Wa, JSB and Alex Corner form the band of the same name. Oh, and to drink beer. Just the four this time, including a half of the rather disappointing Red Squirrel Redtail Citra. I recalled really liking their beer but I suspect it was their excellent dark ales that I have gorged on in the past. Not that it was unpleasant - but it needed about twice as much Citra. Perhpas 600kg, as is the new standard in brewing which I obviously know all about all of a sudden....
Thursday I was having a pint after work wit my mate Steve and we decided he might like to drink Pilcrow Porter in Shakespeares. I say we. His acquiescence was presumed. Pilcrow wise, as a non beer drinker, his description of it being an not unpleasant drink was eye moisteningly kind. Mind you, this time I also mixed it up by having a pint of the Revolutions John and Yoko, a 6.9% pale ale. Boom! This was an absolutely fantastic beer. Packed full of hops that complimented each other perfectly (or were all the same hop, as can happen) it was the ideal accompaniment to the mellow drink-ability of the Pilcrow. The people's porter. Did I mention that?
By now news had arrived from the Closed Shop and the Rutland Arms that they had also put the liquid if the common man on their bars - so having drained the barrels in Shakespeares almost single handedly, the revolution had now spread across the fine city to other fine pubs, which had I bothered to visit them, may have made this a slightly less one dimensional post.
Finally, last night I escaped from work early and went for a walk. I "accidentally" ended up at the Wellington where i had a pint of the Little Ale Cart European Union, 4.0% and £2.35 a pint, and the Bittern from the same brewery, 5.0% and £1.35 a half. This was the precursor to a final visit of the week to the little mentioned Shakespeares Ale and Cider House on Gibraltar Street. Replacing the people's porter was a far more elitist beer which had coffee in it. I ask yer - coffee? What next, Earl Grey?
Well, since it was Roosters Londinium coffee porter and they also brew the Mad Hatters Earl Grey IPA I guess the answer is yes. I had a couple of the porter and a very enjoyable pint of Rat brewery wheat beer - well, it was cloudy, so assumed it was a wheat beer. Either way it was a very nice easy drinking pint.
With a cask having arrived at or being due at the excellent Travelers Rest Apperknowle, and another on order for Sheffield (and Yorkshire's) best pub, it seems like the chance to catch the people's porter still exists.
So go out there! Men, women and children (not literally)! Claim (not literally) your entitlement to the people's pint! Drink it for all of us!
(etc)
Cheers!
Wee Beefy
its been a taxing week this week. If any 24 hour period had the word day in it I was out fighting the fight, making sure every last drop of the people's porter, recently voted the most accessible and socially conscious beer ever brewed, by a panel of ignoramuses, was supped.
Shakespeares did their best to defeat me by "hilariously" telling me the arrival of the beer was weeks away then springing its availability on me Saturday night. Monday night I was straight into the pub to make sure I got some. In beer blogging circles, its usually expected that one provide at east a modicum of detail (see posts passim for the extent to which a modicum is the most that is provided) about the beers drunk but there is no point elaborating here. Seven lovely pints of the Pilcrow Porter brewed by Blue Bee Brewery was the totality of my roll call.
Tuesday night arrived and I had to pop into Shakespeares for some reason or other- I seem to recall it involved Pilcrow Porter. Just to confuse matters however, I also decided to sup a pint of the excellent easy drinking Black Iris American Red. Slotted in between 2 pints either side of the people's pint this stood up admirably well.
On Wednesday things took a massively divergent turn - I went to a venue to be photographed drinking beer. The venue was Shakespeares. The beer was Pilcrow Porter. I even got to drink it from a Blue Bee glass. It was also a great opportunity to be reunited with the brewing team of Robenbakker, Mister Christopher, Chris Wa Wa, JSB and Alex Corner form the band of the same name. Oh, and to drink beer. Just the four this time, including a half of the rather disappointing Red Squirrel Redtail Citra. I recalled really liking their beer but I suspect it was their excellent dark ales that I have gorged on in the past. Not that it was unpleasant - but it needed about twice as much Citra. Perhpas 600kg, as is the new standard in brewing which I obviously know all about all of a sudden....
Thursday I was having a pint after work wit my mate Steve and we decided he might like to drink Pilcrow Porter in Shakespeares. I say we. His acquiescence was presumed. Pilcrow wise, as a non beer drinker, his description of it being an not unpleasant drink was eye moisteningly kind. Mind you, this time I also mixed it up by having a pint of the Revolutions John and Yoko, a 6.9% pale ale. Boom! This was an absolutely fantastic beer. Packed full of hops that complimented each other perfectly (or were all the same hop, as can happen) it was the ideal accompaniment to the mellow drink-ability of the Pilcrow. The people's porter. Did I mention that?
By now news had arrived from the Closed Shop and the Rutland Arms that they had also put the liquid if the common man on their bars - so having drained the barrels in Shakespeares almost single handedly, the revolution had now spread across the fine city to other fine pubs, which had I bothered to visit them, may have made this a slightly less one dimensional post.
Finally, last night I escaped from work early and went for a walk. I "accidentally" ended up at the Wellington where i had a pint of the Little Ale Cart European Union, 4.0% and £2.35 a pint, and the Bittern from the same brewery, 5.0% and £1.35 a half. This was the precursor to a final visit of the week to the little mentioned Shakespeares Ale and Cider House on Gibraltar Street. Replacing the people's porter was a far more elitist beer which had coffee in it. I ask yer - coffee? What next, Earl Grey?
Well, since it was Roosters Londinium coffee porter and they also brew the Mad Hatters Earl Grey IPA I guess the answer is yes. I had a couple of the porter and a very enjoyable pint of Rat brewery wheat beer - well, it was cloudy, so assumed it was a wheat beer. Either way it was a very nice easy drinking pint.
With a cask having arrived at or being due at the excellent Travelers Rest Apperknowle, and another on order for Sheffield (and Yorkshire's) best pub, it seems like the chance to catch the people's porter still exists.
So go out there! Men, women and children (not literally)! Claim (not literally) your entitlement to the people's pint! Drink it for all of us!
(etc)
Cheers!
Wee Beefy
Saturday, 31 August 2013
New beer "a first for brewing" claim*
Hello,
it gives me great pleasure to announce that on the bars of pubs in Sheffield and maybe a bit further afield now, is a beer that has redefined the concept of a mixture of ingredients being cajoled together by a "brewer". The beer, Pilcrow Porter, was brewed not only by some brewer or other in some brewery or whatever; it was brewed by a team of real people, included in which was myself, THE FIRST EVER BLOGGER TO BREW A BEER, ANYWHERE, EVER!
This sensational coup came about as the result of a conversation in a pub between myself and the secretive brewing mastermind "JSB". The upshot of which was a ground breaking deal that would see myself and some people who work at Shakespeares Ale and Cider House on Gibraltar Street in Sheffield (see posts passim) and someone else, congregate at a secret location to concoct a brew made from ingredients which are usually a closely guarded secret.
I, as the only blogger ever to have brewed a beer, am duty bound to lift the veil of secrecy on this closed world and spill the beans in a frankly distasteful betrayal of the brewers trust, thus :
Arriving at an ungodly hour at Blue Bee Brewery myself and Robenbakker, Alex Korner from the band of the same name and other Chris, assembled to take on the almost fanciful process, previously described only in folklore. Here's what we did, and what all brewers do, to make beer :
1. Put the kettle on. Its important to have a "brew", especially since one of the crack team had prepared for the days event exclusively by getting pissed the night before....
2. Make sure you put the big kettle on 24 hours earlier. This needs to reach a specific temperature which credibility forbades my recalling.
3. Weigh out some special salt in a box, and loads of malt - there are 4 types in this brew, one of which is black malt. I forgot to ask what the others were....
4. Feed the glorious grains into the hopper, whereafter this giant chute drops them at a regular-ish rate into the mash tun where the magic water is mixed in. Using a rotating clothes horse, vigorously stir the sludge until it looks unappealing. Use someone called Chris or Robin to chase down the chute the last determined grains.
5. Sparging - we definitely sparged it, which is where you stir it with a wind screen wiper. Unfortunately this is two weeks ago and I've been on holiday since then, so obviously can't remember at what point this happens.
6. Then the wort, which is the grim mixture from the above, is fed into an under-bucket which swirls the mix around before feeding it into the copper, which is basically another kettle if you ask me. Somehow this agitates some starches. Possibly sugars. Possibly neither.
7. In the copper which is very hot, the liquid is heated to another secret temperature that I can't remember - meanwhile, the fermenters are cleaned (as were the copper and mash tun previously, obviously) and the hops are sorted. This involves picking out any slightly not hop detritus by hand and weighing the hops out for adding to the copper. With some other things.
8. You have to empty the kettle at some point I presume. The big kettle that is. Actually, probably both, since you are on with it.
9. There are 4 hops in Pilcrow, not just 4 individual hops, obviously, which is a secret blend. However, for illustrative purposes, you could have used, say, Admiral, Progress, Cascade and Cluster. Once carefully weighed out (600kg of each seems a bit high - have I remembered this right? Am I at Steel City by mistake?) these are simply popped in the copper and stirred with a besom, until all the ingredients are in the seething tumult of sugars.
10. Then, when this has finished, you simply pump the mass down a tube into a fermenting vessel where it becomes beer.
10a.You probably have to measure the alcohol content in a giant tall test tube resembling a lava lamp - without the lava.
So, that's it. The 10 step secret of brewing is unlocked. Having swapped Chris' at half time the team of ordinary everyday folks in the street, plus JSB, master-crafted a beer that by virtue of its unusual production, will be like no beer you have tasted before.
Its probably on at Shakespeares this weekend. Maybe Monday. I mean, it depends on cask turnover versus available space, possibly also taps. Not the American concept of taps that they think go on bars. The ones you ram in the cask to regulate the escape of matter. The availability differential means the precise date of it being on is almost impossible to determine. So you'll have to go there every day until it surfaces.
Either way, however you come across it, just remember that Blue Bee Pilcrow Porter is the peoples pint, and drinking it unifies strangers in a way that no other beer can. Power to the people! Pints for the people! Drink it now!
Cheers.
Your solemn insurgent in the secret world of brewing and related alchemy
Wee Beefy.
*I can't recall who coined the phrase "a first for brewing" but someone definitely did. I mean, maybe not in direct relation to this beer, but the sentiment is there.....
it gives me great pleasure to announce that on the bars of pubs in Sheffield and maybe a bit further afield now, is a beer that has redefined the concept of a mixture of ingredients being cajoled together by a "brewer". The beer, Pilcrow Porter, was brewed not only by some brewer or other in some brewery or whatever; it was brewed by a team of real people, included in which was myself, THE FIRST EVER BLOGGER TO BREW A BEER, ANYWHERE, EVER!
This sensational coup came about as the result of a conversation in a pub between myself and the secretive brewing mastermind "JSB". The upshot of which was a ground breaking deal that would see myself and some people who work at Shakespeares Ale and Cider House on Gibraltar Street in Sheffield (see posts passim) and someone else, congregate at a secret location to concoct a brew made from ingredients which are usually a closely guarded secret.
I, as the only blogger ever to have brewed a beer, am duty bound to lift the veil of secrecy on this closed world and spill the beans in a frankly distasteful betrayal of the brewers trust, thus :
Arriving at an ungodly hour at Blue Bee Brewery myself and Robenbakker, Alex Korner from the band of the same name and other Chris, assembled to take on the almost fanciful process, previously described only in folklore. Here's what we did, and what all brewers do, to make beer :
1. Put the kettle on. Its important to have a "brew", especially since one of the crack team had prepared for the days event exclusively by getting pissed the night before....
2. Make sure you put the big kettle on 24 hours earlier. This needs to reach a specific temperature which credibility forbades my recalling.
3. Weigh out some special salt in a box, and loads of malt - there are 4 types in this brew, one of which is black malt. I forgot to ask what the others were....
4. Feed the glorious grains into the hopper, whereafter this giant chute drops them at a regular-ish rate into the mash tun where the magic water is mixed in. Using a rotating clothes horse, vigorously stir the sludge until it looks unappealing. Use someone called Chris or Robin to chase down the chute the last determined grains.
5. Sparging - we definitely sparged it, which is where you stir it with a wind screen wiper. Unfortunately this is two weeks ago and I've been on holiday since then, so obviously can't remember at what point this happens.
6. Then the wort, which is the grim mixture from the above, is fed into an under-bucket which swirls the mix around before feeding it into the copper, which is basically another kettle if you ask me. Somehow this agitates some starches. Possibly sugars. Possibly neither.
7. In the copper which is very hot, the liquid is heated to another secret temperature that I can't remember - meanwhile, the fermenters are cleaned (as were the copper and mash tun previously, obviously) and the hops are sorted. This involves picking out any slightly not hop detritus by hand and weighing the hops out for adding to the copper. With some other things.
8. You have to empty the kettle at some point I presume. The big kettle that is. Actually, probably both, since you are on with it.
9. There are 4 hops in Pilcrow, not just 4 individual hops, obviously, which is a secret blend. However, for illustrative purposes, you could have used, say, Admiral, Progress, Cascade and Cluster. Once carefully weighed out (600kg of each seems a bit high - have I remembered this right? Am I at Steel City by mistake?) these are simply popped in the copper and stirred with a besom, until all the ingredients are in the seething tumult of sugars.
10. Then, when this has finished, you simply pump the mass down a tube into a fermenting vessel where it becomes beer.
10a.You probably have to measure the alcohol content in a giant tall test tube resembling a lava lamp - without the lava.
So, that's it. The 10 step secret of brewing is unlocked. Having swapped Chris' at half time the team of ordinary everyday folks in the street, plus JSB, master-crafted a beer that by virtue of its unusual production, will be like no beer you have tasted before.
Its probably on at Shakespeares this weekend. Maybe Monday. I mean, it depends on cask turnover versus available space, possibly also taps. Not the American concept of taps that they think go on bars. The ones you ram in the cask to regulate the escape of matter. The availability differential means the precise date of it being on is almost impossible to determine. So you'll have to go there every day until it surfaces.
Either way, however you come across it, just remember that Blue Bee Pilcrow Porter is the peoples pint, and drinking it unifies strangers in a way that no other beer can. Power to the people! Pints for the people! Drink it now!
Cheers.
Your solemn insurgent in the secret world of brewing and related alchemy
Wee Beefy.
*I can't recall who coined the phrase "a first for brewing" but someone definitely did. I mean, maybe not in direct relation to this beer, but the sentiment is there.....
Subscribe to:
Posts (Atom)