Hello,
quite a few years ago now I purchased a can of Pulp by Verdant from Beer Central in Sheffield. I loved it - despite it's far away origins down in Cornwall the beer was fabulously fruity and hoppy and well balanced - I may even recall that it used London Fog yeast, a strain which I believe leads to a particular quality of cloudiness. Soon after I tried some of their Maybe One More PSI, which was fantastic, along with some "I played Bass on that tune" on keg, which was similarly excellent. I also tried their Even Sharks need water DIPA. Once again the quality was there - simultaneously fruity and citrussy but with excellently balanced hoppiness. Both Sharks and Pulp became strong favourites of mine, and remain so, but at the start of lockdown I purchased a few other of their beers and.....I became somewhat, underwhelmed......
In line with almost all my posts I must admit that I have sadly not kept a record of the names of those psrticular beers, but I can confirm that the strength, often a feature of my faves, was not the issue. Perhaps it could be a reflection of the incredibly wide selection of other beers, not least the excellent output of both North Brewing and Wylam, that made them promise more than that background could deliver. I should also point out that I very rarely keep even my favourite cans these days, which forms part of an excuse for not recalling the brews in question.
In my latest delivery I got another can each of my two favourites along with a DIPA called Pavement Licker. Am aware that purchasing a can from a range based on name alone is not acceptable, but it was a DIPA and also similarly named to Window Licker, an excellent track by Aphex Twin. On opening it the other night, I straight away recognised a high quality and notably hoppy balanced brew. It was delicious.
Now I realise that I have probably said before that I perhaps love hops too much, and also pointed out that my starting strength is usually 6% or thereabouts, which perhaps explains my love of DIPAs. And I have to admit that I was very impressed with the ingredients listed - not least the ever more enjoyable Sabro, along with Ekuanot, Amarillo, Galaxy, Simcoe and Idaho 7. I had always previously thought that Verdant beers used two or three hops maximum so this alone was surprising. And it could be that lengthy list that provided some truly excellent hoppy taste, sat at the back of the flavour, atop their renowned balance.
For info, Pavement Licker is, incidentally, an underground art magazine - to be fair the can and their website states "zine" but as the oldest man on earth I have to insist on using the older descriptor. There's a link here
to their website featuring information on the artist of the image on the can front and the folks who set up the undertaking. Well worth a look I have to say.
So although I am a bit short on further details of the beer (which I possibly imagined used London Fog yeast now I have looked into it) I am however happy to confirm that in my opinion this latest Verdant brew suggests an increase in the quality of their previously excellent output, which promises much for the future. Lets hope I can get hold of another can soon to enjoy.
Meanwhile, your very good health!
Wee Beefy
Showing posts with label Sabro. Show all posts
Showing posts with label Sabro. Show all posts
Monday, 13 July 2020
Saturday, 16 May 2020
Hop City
Artanoo,
a week before I went on leave, and then into self isolation, I found out from my chum and colleague S.o.J (that's the Sword of Justice - you need to pronounce the w, and everything) that this year's Hop City, had been cancelled. I can confirm that I personally have never managed to attend either this, or it's sister gathering Dark City, previously, so that is something I may have to attempt to achieve next year. In the meantime however, I recently discovered that during a moment of online uncertainty, or just happiness, I had purchased a can of the Northern Monk Hop City. That, alone, is one reason why I hope to attend very soon.....
Hop City is a frankly wonderful collaboration between hosts Northern Monk and other breweries to showcase and celebrate the wonderful choice of hops, and suppliers, in tasty brews. And this year's offering in no way disappointed.
The first thing I noticed on the back of the can was the name and logo of Yakima Chief Hops. As most of you will know this company, based in America (and I may be wrong but I suspect it's based in the West, although my brain states California, so am not sure) who supply, grow, research and release new and existing brands, of the wonderful ingredients in our luffly bowze. A recent Abbeydale beer featured HBC 472 and HBC 692 in their excellent Deliverance DIPA, and these are new brands, in terms of release at any rate, researched and released by Yakima Chief.
The three breweries collaborating were German Frau Gruber, and a brand I had never heard of before (accept on a Smashing Pumpkins album) that being Soma Beer, as well as another new (to me) enterprise called Popihn in France. With perhaps one or two too many sups in the past, I have to admit that it's very difficult to come across a collaborative brew where I have never previously heard of two of the three cohorts, and am pleased to report that this, as well as the amazing list of hops used, produced a fabulous beast of easy drinking hoppy delight.
Oh - and I should point out that it kicks in at 9.5%. It's described as a double dry hopped (DDH ) DIPA, and looking down at the mesmerising list of products used shows how appropriate the DDH aspect was. When I first started drinking in the 1990's I can confirm that almost all strong beer was brown or black, and anything pale was gruesomely sweet. Using such excellent ingredients, as well as the knowledge of all involved, completely removes any such fears.
The Hops used were HBC692 T90, Cyro Sabro, Cyro Citra, Sabro T90 and Citra and Simcoe T90. I wrote earlier in the year about my appreciation of Sabro as a hop ingredient, and have always loved Citra and Simcoe, but the combination of all six ingredients produced a simultaneously challenging (in a good way), and ultimately enjoyable, mass of hop bitterness and fruity flavours, rendering this output amazing. I am also aware that I may come across as somewhat easily swayed by "drinkability" but honestly, when you reach that strength and it's as refreshing as beers at 5 or 6%, then I have to say that is amazing.
Overall, whether you are searching for hops, bitterness, fruity citrus flavours or ease of drinking, then you will be very impressed by this brew, and that along with previous occasions of missing out, makes Hop City itself an ideal place to head to when ever it's next on.
In the meantime, your very best of health.
Cheers!
Wee Beefy
a week before I went on leave, and then into self isolation, I found out from my chum and colleague S.o.J (that's the Sword of Justice - you need to pronounce the w, and everything) that this year's Hop City, had been cancelled. I can confirm that I personally have never managed to attend either this, or it's sister gathering Dark City, previously, so that is something I may have to attempt to achieve next year. In the meantime however, I recently discovered that during a moment of online uncertainty, or just happiness, I had purchased a can of the Northern Monk Hop City. That, alone, is one reason why I hope to attend very soon.....
Hop City is a frankly wonderful collaboration between hosts Northern Monk and other breweries to showcase and celebrate the wonderful choice of hops, and suppliers, in tasty brews. And this year's offering in no way disappointed.
The first thing I noticed on the back of the can was the name and logo of Yakima Chief Hops. As most of you will know this company, based in America (and I may be wrong but I suspect it's based in the West, although my brain states California, so am not sure) who supply, grow, research and release new and existing brands, of the wonderful ingredients in our luffly bowze. A recent Abbeydale beer featured HBC 472 and HBC 692 in their excellent Deliverance DIPA, and these are new brands, in terms of release at any rate, researched and released by Yakima Chief.
The three breweries collaborating were German Frau Gruber, and a brand I had never heard of before (accept on a Smashing Pumpkins album) that being Soma Beer, as well as another new (to me) enterprise called Popihn in France. With perhaps one or two too many sups in the past, I have to admit that it's very difficult to come across a collaborative brew where I have never previously heard of two of the three cohorts, and am pleased to report that this, as well as the amazing list of hops used, produced a fabulous beast of easy drinking hoppy delight.
Oh - and I should point out that it kicks in at 9.5%. It's described as a double dry hopped (DDH ) DIPA, and looking down at the mesmerising list of products used shows how appropriate the DDH aspect was. When I first started drinking in the 1990's I can confirm that almost all strong beer was brown or black, and anything pale was gruesomely sweet. Using such excellent ingredients, as well as the knowledge of all involved, completely removes any such fears.
The Hops used were HBC692 T90, Cyro Sabro, Cyro Citra, Sabro T90 and Citra and Simcoe T90. I wrote earlier in the year about my appreciation of Sabro as a hop ingredient, and have always loved Citra and Simcoe, but the combination of all six ingredients produced a simultaneously challenging (in a good way), and ultimately enjoyable, mass of hop bitterness and fruity flavours, rendering this output amazing. I am also aware that I may come across as somewhat easily swayed by "drinkability" but honestly, when you reach that strength and it's as refreshing as beers at 5 or 6%, then I have to say that is amazing.
Overall, whether you are searching for hops, bitterness, fruity citrus flavours or ease of drinking, then you will be very impressed by this brew, and that along with previous occasions of missing out, makes Hop City itself an ideal place to head to when ever it's next on.
In the meantime, your very best of health.
Cheers!
Wee Beefy
Thursday, 2 April 2020
Polly's
Hello again,
the second of potentially a small number of posts about breweries, whot bruz beer innit. Tomorrow I am receiving a delivery from another local brewery so they may come along next but in the meantime, and without checking my last three years of Faceache posts for details, here are the things I have known, noticed, and, absurdly, actually recalled, about the beer makers of the name in the title.
Earlier I asked folk on Faceache if they could remember the brewery's original name, quicker than it had taken me to do so - since a whole morning of memories was required to confirm they used to be called Loka Polly. Given their Welsh location am guessing that Loka, which I now worry may in fact be Loca, is a word of the welsh language. I understand that whilst distributing beers to a European country (and the name does escape me) they were told that such arrangements could not continue as there was already a massive soft drinks firm in that country with that same name, so they agreed to trim their name to just Polly's. Luckily, the losing of the first four letters in no way contributed to a decline in quality.
Tonight I am drinking a collaborative brew they did with Big Mountain - at least, am assuming Big Mountain are also a brewery - one surely remembers my mea capra with that Thornbridge beer.....
Luckliy, Big Mountain are based in Chamonix according to the gen on the can, so am happy to continue. This brew, called Oh My, is a truly wonderful, light orangey yellow and fabulously cloudy pale ale at 5.8% and featuring Citra and Sabro hops, Extra pale and Munich malts, oats, wheat and London Ale yeast. As I mentioned on Faceacge earlier, the smell alone made me instantly want to quaff this - but then the wonderful mixture of flavours and desirable smoothness and easy drinkingness has caused me to slow down, and to start writing this. Currently I have a can of their 8% DIPA in the fridge, which I am very much looking forward to supping over the next week....
The beauty of this beer for me is the way the balance unfolds in my mouth - it starts with a good wall of citrussy bitterness but straight away wells up the oat and wheat mixed with the fabulous Sabro hops. I had previously ,mentioned how I had liked all beers featuring Sabro that I had thus far tried and this was no exception - whether its just that, or the combination of that and Citra, or indeed all of the tastes included, the aroma and taste are of brilliant quality. And at 5.8%, possibly once again related to the Citra and Sabro flavours, its ludicrously easy to drink.
Am thinking now when I first came across this brewery - I am going to boldly claim that it was nearly three years ago, but to be honest I have absolutely no idea. I also can't remember the first place I saw it but I can tell you that back in the early days it took a prominent position in Bar Stewards and has always been a firm favourite of mine in there - even their some times challengingly sour beers which were released last year. That said however I have to say that these latest hoppy beers have been exceptional.
Checking their website here (for the first time ever alas) it states that they launched in early 2018 - at that point I was just getting back to drinking again after my stroke in November 2017 so that is my excuse for misremembering! I can't think of any other breweries from Mold, which we went through en route to Llanfihangel Ng Ngwynfa, obvs, (incorrectly spelled no doubt) but whether I can or not, am perfectly happy that through Alan and Charlie at the Stews I have manged to encounter this fabulous brewery.
Try them and enjoy them!
Cheers!
Wee Beefy
the second of potentially a small number of posts about breweries, whot bruz beer innit. Tomorrow I am receiving a delivery from another local brewery so they may come along next but in the meantime, and without checking my last three years of Faceache posts for details, here are the things I have known, noticed, and, absurdly, actually recalled, about the beer makers of the name in the title.
Earlier I asked folk on Faceache if they could remember the brewery's original name, quicker than it had taken me to do so - since a whole morning of memories was required to confirm they used to be called Loka Polly. Given their Welsh location am guessing that Loka, which I now worry may in fact be Loca, is a word of the welsh language. I understand that whilst distributing beers to a European country (and the name does escape me) they were told that such arrangements could not continue as there was already a massive soft drinks firm in that country with that same name, so they agreed to trim their name to just Polly's. Luckily, the losing of the first four letters in no way contributed to a decline in quality.
Tonight I am drinking a collaborative brew they did with Big Mountain - at least, am assuming Big Mountain are also a brewery - one surely remembers my mea capra with that Thornbridge beer.....
Luckliy, Big Mountain are based in Chamonix according to the gen on the can, so am happy to continue. This brew, called Oh My, is a truly wonderful, light orangey yellow and fabulously cloudy pale ale at 5.8% and featuring Citra and Sabro hops, Extra pale and Munich malts, oats, wheat and London Ale yeast. As I mentioned on Faceacge earlier, the smell alone made me instantly want to quaff this - but then the wonderful mixture of flavours and desirable smoothness and easy drinkingness has caused me to slow down, and to start writing this. Currently I have a can of their 8% DIPA in the fridge, which I am very much looking forward to supping over the next week....
The beauty of this beer for me is the way the balance unfolds in my mouth - it starts with a good wall of citrussy bitterness but straight away wells up the oat and wheat mixed with the fabulous Sabro hops. I had previously ,mentioned how I had liked all beers featuring Sabro that I had thus far tried and this was no exception - whether its just that, or the combination of that and Citra, or indeed all of the tastes included, the aroma and taste are of brilliant quality. And at 5.8%, possibly once again related to the Citra and Sabro flavours, its ludicrously easy to drink.
Am thinking now when I first came across this brewery - I am going to boldly claim that it was nearly three years ago, but to be honest I have absolutely no idea. I also can't remember the first place I saw it but I can tell you that back in the early days it took a prominent position in Bar Stewards and has always been a firm favourite of mine in there - even their some times challengingly sour beers which were released last year. That said however I have to say that these latest hoppy beers have been exceptional.
Checking their website here (for the first time ever alas) it states that they launched in early 2018 - at that point I was just getting back to drinking again after my stroke in November 2017 so that is my excuse for misremembering! I can't think of any other breweries from Mold, which we went through en route to Llanfihangel Ng Ngwynfa, obvs, (incorrectly spelled no doubt) but whether I can or not, am perfectly happy that through Alan and Charlie at the Stews I have manged to encounter this fabulous brewery.
Try them and enjoy them!
Cheers!
Wee Beefy
Tuesday, 21 January 2020
Tonka, lactose, sabro
Hullabloo,
sadly, or perhaps maybe thankfully, the title of this post is not the ingredients list for some new-fangled modern "craaaft" beer. Although, am aware that at least one of them could impart some vociferous disgust in many. In fact, that is kind of what this post is about. My experiences of, and the reaction of others to, three recent(ish) boozey features, with remarkably different results.
Its probably best to explain, or rather perhaps to remind readers, that I like hops. I am willing to admit that they feature in all of my top ten beers of the last decade. Am not averse to any particular other ingredient by the way, but like all those that drink I have preferences. And that of course is an understandably fine way to provide assumptions, sometimes negatively. A recent chat with a chum however caused us to discuss the reasons behind some fairly strong reactions to certain ingredients. So I have decided to look at the issue in time order, based mainly on when I heard people discussing them in places over the last four years. I genuinely hope this will be better than I am misdescribing it thus far.......
About four years ago at IMBC I came across a beer with Tonka beans in it. For some reason my recent memorial dalliances have somehow mixed that up with Tonka cars, which may be incorrect, but anyway, this was the first time I think I had come across a beer with such a potential flavouring. I do know it was brewed by Hawkshead......
I recall being surprised at the scope and depth of chocolatey vanilla flavours on offer, and this appreciation has continued in the two versions of BrewYork Tonkoko stout, another strange sounding (perhaps) chocolateblock of darkness, that is likewise vast in the range of flavours shown in the taste. I can also say that whilst out amidst the circles of persons with interest in beer ingredients, I thus far have yet to hear any discontent regarding Tonka bean's inclusion.
So. Sabro. I think this "new" hop may have been called HBC438 or similar prior to this point, however being a citrussy and fruit laden burst of wonder it obviously features in far more - and admittedly too many - beers to mention. Admittedly my potential inability to remember its pre name name, if that makes sense, is frustrating, but since its identity was found I can't say I have come across any complaints or criticisms for it's beery inclusion either .
Its interesting then that I predicted time order, because I think in fact that the oldest of the three ingredients featured in beers of the UK is good ole "milky" (but in fact sugary) lactose. Myself and my mate discussed this based on a quite noticeable disgruntlement amongst many about lactose being not only in one particular brewer's beers, but likely it's inclusion in new styles such as milkshake IPA for example.
I know that the first time I tried lactose in a beer was when I first tried a taste of Mackeson. I imagine WF gave me a sip when I was 9 or 10, either to dissuade me from beer (based on my youth and nothing else) or to enlighten me about it (based on its taste, as well as my youth). Am not going to suggest for a second that I liked it but suffice to say by the time I was 17 I already disregarded Mackeson from my....um...list of potential low alcohol options....
The thing is, if the amount or usage of lactose in today's excellent small and micro brewers beers was in any way similar to Mackeson I could understand dissatisfaction. But in terms of, for instance, brewers like Wander Beyond, an operation quite widely criticised for their usage of the milky product, then I would have to say there is no comparison. And am certain this would count for the higher majority of modern small brewed outputs in the UK over the last two years or so. Crucially for me, despite initial concern based on having not tried modern era beers with it in, I have to say that thus far I love Wander Beyond beers, which thus inevitably includes those with lactose in them. And that doesn't even get near to mentioning their frankly excellent artwork.
So if I can summarise the three points I have warbled aimlessly around -
1. All three ingredients are seen in excellent beers;
2. The inclusion of any or all of them does not by itself render that beer grim;
3. Lactose being in less appealing nineteen twenties/thirties brews has nothing to do with how it fits into more recent and arguably far better products....
Admittedly that means this could have been a far shorter espousal, but its always nice to share a few guessmories, fumblements and thoughtfails when offering an opinion. The end of which is to say that I look forward to continuing to see these and other new or resurrected tastes in beers as time goes on, and to decidedly enjoy them.
Cheers!
Wee Beefy
sadly, or perhaps maybe thankfully, the title of this post is not the ingredients list for some new-fangled modern "craaaft" beer. Although, am aware that at least one of them could impart some vociferous disgust in many. In fact, that is kind of what this post is about. My experiences of, and the reaction of others to, three recent(ish) boozey features, with remarkably different results.
Its probably best to explain, or rather perhaps to remind readers, that I like hops. I am willing to admit that they feature in all of my top ten beers of the last decade. Am not averse to any particular other ingredient by the way, but like all those that drink I have preferences. And that of course is an understandably fine way to provide assumptions, sometimes negatively. A recent chat with a chum however caused us to discuss the reasons behind some fairly strong reactions to certain ingredients. So I have decided to look at the issue in time order, based mainly on when I heard people discussing them in places over the last four years. I genuinely hope this will be better than I am misdescribing it thus far.......
About four years ago at IMBC I came across a beer with Tonka beans in it. For some reason my recent memorial dalliances have somehow mixed that up with Tonka cars, which may be incorrect, but anyway, this was the first time I think I had come across a beer with such a potential flavouring. I do know it was brewed by Hawkshead......
I recall being surprised at the scope and depth of chocolatey vanilla flavours on offer, and this appreciation has continued in the two versions of BrewYork Tonkoko stout, another strange sounding (perhaps) chocolateblock of darkness, that is likewise vast in the range of flavours shown in the taste. I can also say that whilst out amidst the circles of persons with interest in beer ingredients, I thus far have yet to hear any discontent regarding Tonka bean's inclusion.
So. Sabro. I think this "new" hop may have been called HBC438 or similar prior to this point, however being a citrussy and fruit laden burst of wonder it obviously features in far more - and admittedly too many - beers to mention. Admittedly my potential inability to remember its pre name name, if that makes sense, is frustrating, but since its identity was found I can't say I have come across any complaints or criticisms for it's beery inclusion either .
Its interesting then that I predicted time order, because I think in fact that the oldest of the three ingredients featured in beers of the UK is good ole "milky" (but in fact sugary) lactose. Myself and my mate discussed this based on a quite noticeable disgruntlement amongst many about lactose being not only in one particular brewer's beers, but likely it's inclusion in new styles such as milkshake IPA for example.
I know that the first time I tried lactose in a beer was when I first tried a taste of Mackeson. I imagine WF gave me a sip when I was 9 or 10, either to dissuade me from beer (based on my youth and nothing else) or to enlighten me about it (based on its taste, as well as my youth). Am not going to suggest for a second that I liked it but suffice to say by the time I was 17 I already disregarded Mackeson from my....um...list of potential low alcohol options....
The thing is, if the amount or usage of lactose in today's excellent small and micro brewers beers was in any way similar to Mackeson I could understand dissatisfaction. But in terms of, for instance, brewers like Wander Beyond, an operation quite widely criticised for their usage of the milky product, then I would have to say there is no comparison. And am certain this would count for the higher majority of modern small brewed outputs in the UK over the last two years or so. Crucially for me, despite initial concern based on having not tried modern era beers with it in, I have to say that thus far I love Wander Beyond beers, which thus inevitably includes those with lactose in them. And that doesn't even get near to mentioning their frankly excellent artwork.
So if I can summarise the three points I have warbled aimlessly around -
1. All three ingredients are seen in excellent beers;
2. The inclusion of any or all of them does not by itself render that beer grim;
3. Lactose being in less appealing nineteen twenties/thirties brews has nothing to do with how it fits into more recent and arguably far better products....
Admittedly that means this could have been a far shorter espousal, but its always nice to share a few guessmories, fumblements and thoughtfails when offering an opinion. The end of which is to say that I look forward to continuing to see these and other new or resurrected tastes in beers as time goes on, and to decidedly enjoy them.
Cheers!
Wee Beefy
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