Hellall,
the wonderful Vikkie bought me, amongst other delights, a large bottle of beer for my birthday. I was intending to share it with Davefromtshop when he came over on the day itself, and he did say he liked "Brett" beers because they weren't resultantly, if perhaps otherwise, sour, but in the end we didn't try it. I opened it whilst sat in the baking sunshine on Friday, leaving a small amount for Matty to try yesterday, and it was good enough to warrant a post.....
The beer in question was, as the title informs, Brettanarchist, and as the label suggests, it was a Triple IPA dry hopped with Citra, aged in a Foeder and fermented 100% in Brettanomyces. It was a mere 12% and I kept it in the fridge for over a week before opening. It was produced by the Overworks wing of BrewDog, and when I called Vikkie on Thursday to thank her once again for the presents, especially this, she advised that she had encountered different experiences of the Overworks output. As a fan of sour beers she had found one or two of them underwhelming, but I was happy to assure her that this did not disappoint. And myself and Matty had tried a couple of their sours - both Raspberry, earlier in the week, and had found them excellent.
Its worth pointing out that Brettanomyce is a type of yeast, non spore forming, in the family of saccharomycetaceae, also known as Brett and sometimes as Dekkera. I mean, that's what it says on the tinterweb at least.....
I first came across it in references to the previous excellence of a similarly strong London stout called Imperial Russian Stout by Courage. I know they re-brewed it in 2013 or 2014 but am fairly sure they, or indeed anybody else, haven't done since or for many years prior. When I first worked at Archer Road Beer Stop in the 1990s, bottles of the same at 10% or thereabouts were £1.25 each. Apart from buying a bottle of the rerelease, this time by the huge brewery which was Youngs, the last time I bought it was in a pub down a long single track lane in kent which had some fairly old bottles still for sale in the noughties.
The thing I immediately liked about the Brettanarchist was its lack of sweetness despite its rather high strength. And the first taste showed a good amount of wonderful hops in the background, not necessarily the Citra but a mixture holding its own either way. Having only tried one bretted pale previously, possibly by Welbeck Abbey, I didn't think it worked as an additional flavour, but this was not the case. And sat outside in the 28 degrees of sunshine I have to say I found it worryingly easy to drink - and had been on squash for three hours prior so it wasn't thirst....
Interestingly the aroma had a lingering almost sherry or other fruited alcohol to it, which if anything made the strength of the hops a great feature. It smelled of fruity alcohol but tasted of a well balanced hoppiness and some fruit - was this perhaps because of the Foeder? The excellent Saint Mars of the Dessert here in sunny Sheffield have certainly produced beers using a Foeder (and also the excellent Koolships) which I have always found incredibly refreshing and easy drinking. Whichever of the many aspects of the brewing stood out, it made this overall a very pleasurable and easy drinking strong IPA.
Well done to the folk at BrewDog for allowing us to taste a truly fabulous brew - lets hope we see many more beers like this, as well as the excellent output from St Mars and the Funk Dungeon series from Abbeydale, in the very near future.
Cheers!
Wee Beefy
Showing posts with label Dry hopping. Show all posts
Showing posts with label Dry hopping. Show all posts
Saturday, 27 June 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
Friday, 27 March 2020
Salt Beer Factory
Hello,
after last Friday and Monday's announcements by the government about restrictions on movement and socialising, a point reiterated a number of times since, I thought I might try remembering the sort of things I got up to in the recent past. Admittedly some shops and breweries are doing deliveries but lets be honest, even home delivered bowze comes no where near the enjoyment of meeting up with friends, or strangers, in an excellent boozer and drinking the night away in company. To which end I thought I might try as best as my slightly less effective brain can manage, to recollect those same halcyon days.
Its probably a year or two ago that I first came across Salt Beer. I recall I was in my second home, Shakespeares, and found an IPA or possibly a DIPA from the same on keg, at a very reasonable price for it's strength. Not only that but I was equally surprised by its flavour - well balanced, fruity and hoppy but without any lingering sweetness.
After this episode I saw them a few times more and I may have purchased a can from Beer Central - although I may have not - but despite enjoying the first two I tried I was still somewhat concerned. Am guessing it must have been their residing in Saltaire that reminded me of some of the rather disappointing and middle ground market led beers of Saltaire Brewery, whose brews I had quickly started to avoid for fear of the way their flavour profile had changed. Against this backdrop, I was interested then to see their cans in Bar Stewards, selling at a comparatively low price, and was pleasingly chuffed when I started tasting them.
Suddenly they were launching - or perhaps I should instead claim all along they had been launching, hoppy and fruity beers with sufficient bite and citra notes to blend well with their background bitterness. In effect this describes many of the beer styles that I love, but I was sufficiently impressed to try a couple of IPA's and, if am right, as well as a DIPA.
As my supplies of scran and beer dwindles pre payday, I found that I had two Salt Beer Factory beers left, and last night I tried a can of their Alpaca, a 6.6% DDH IPA with tropical flavours and once again very well balanced by the bitterness. What's more, and I realise I perhaps favour this more than necessary, the beer was unfined and therefore reassuringly cloudy. I still find it disappointing to hear drinkers observing a beer with a sign below, or indeed written on the clip, stating that it is unfined and therefore cloudy, claiming that this fact alone means the beer is off. Sadly that still happens, but luckily this has not dissuaded Salt from encompassing this process, and as a result, their beers are blessedly easy to drink.
During a recent conversation in Bar Stewards it was suggested that a former Cloudwater brewer or other employee had moved to Salt. Whether this is true or not remains irrelevant as, although they might share the latter's reluctance to confirm the hops used, they also share the ability to make excellent beers. And as I have previously pointed out, it had got to the stage in a number of cases where knowing the hops and yeast used perhaps changed the level of enjoyment based on the gaunt spectre of expectation. Their beers are good, tasty, and accurately described. That matters, and is an aptly satisfied desire.
Once we escape from the stultifying doom of isolation I am indeed looking forward now to seeing their beers both on keg and cask - although, if am honest, am not certain whether they do the latter or not.
Either way, I shall anticipate the next tasting of their brews with confidence.
Cheers!
Wee Beefy
after last Friday and Monday's announcements by the government about restrictions on movement and socialising, a point reiterated a number of times since, I thought I might try remembering the sort of things I got up to in the recent past. Admittedly some shops and breweries are doing deliveries but lets be honest, even home delivered bowze comes no where near the enjoyment of meeting up with friends, or strangers, in an excellent boozer and drinking the night away in company. To which end I thought I might try as best as my slightly less effective brain can manage, to recollect those same halcyon days.
Its probably a year or two ago that I first came across Salt Beer. I recall I was in my second home, Shakespeares, and found an IPA or possibly a DIPA from the same on keg, at a very reasonable price for it's strength. Not only that but I was equally surprised by its flavour - well balanced, fruity and hoppy but without any lingering sweetness.
After this episode I saw them a few times more and I may have purchased a can from Beer Central - although I may have not - but despite enjoying the first two I tried I was still somewhat concerned. Am guessing it must have been their residing in Saltaire that reminded me of some of the rather disappointing and middle ground market led beers of Saltaire Brewery, whose brews I had quickly started to avoid for fear of the way their flavour profile had changed. Against this backdrop, I was interested then to see their cans in Bar Stewards, selling at a comparatively low price, and was pleasingly chuffed when I started tasting them.
Suddenly they were launching - or perhaps I should instead claim all along they had been launching, hoppy and fruity beers with sufficient bite and citra notes to blend well with their background bitterness. In effect this describes many of the beer styles that I love, but I was sufficiently impressed to try a couple of IPA's and, if am right, as well as a DIPA.
As my supplies of scran and beer dwindles pre payday, I found that I had two Salt Beer Factory beers left, and last night I tried a can of their Alpaca, a 6.6% DDH IPA with tropical flavours and once again very well balanced by the bitterness. What's more, and I realise I perhaps favour this more than necessary, the beer was unfined and therefore reassuringly cloudy. I still find it disappointing to hear drinkers observing a beer with a sign below, or indeed written on the clip, stating that it is unfined and therefore cloudy, claiming that this fact alone means the beer is off. Sadly that still happens, but luckily this has not dissuaded Salt from encompassing this process, and as a result, their beers are blessedly easy to drink.
During a recent conversation in Bar Stewards it was suggested that a former Cloudwater brewer or other employee had moved to Salt. Whether this is true or not remains irrelevant as, although they might share the latter's reluctance to confirm the hops used, they also share the ability to make excellent beers. And as I have previously pointed out, it had got to the stage in a number of cases where knowing the hops and yeast used perhaps changed the level of enjoyment based on the gaunt spectre of expectation. Their beers are good, tasty, and accurately described. That matters, and is an aptly satisfied desire.
Once we escape from the stultifying doom of isolation I am indeed looking forward now to seeing their beers both on keg and cask - although, if am honest, am not certain whether they do the latter or not.
Either way, I shall anticipate the next tasting of their brews with confidence.
Cheers!
Wee Beefy
Sunday, 28 May 2017
Cloudwater DDH Simcoe Vic Secret pale
Hello,
I have tonight had a second can from my haul from Beer Central. I tried to resist but its been a tiring day of work in the garden (luckily all standing on soft grass and slowly moving as am not well enough to stand on step ladders yet) and although the sun and temperature lessened as the day went on I fancied some liquid reward for my efforts.
What I have discovered is more about Cloudwater, specifically their ingredients, and I have reached some possible conclusions about their distinctive Manchester sweetness aroma. Of course, I am not a brewer. So apologies to the Cloudwater's if I muddy them with guesswork.
The first thing to say about this 440 ml can is that the distinct (to me) Cloudwater nose was missing when I opened it. They have used WLP001 yeast which means nothing to me, other than its not the one which they use from J W Lees, which a quick scan of some cans from Cloudwater shows is either known simply as that, or is used with WLP4000. Am starting to cluelessly grab hold of the idea that the JW Lees and or WLP4000 yeast is the singular characteristic in the nose of other Cloudwater beers....
The can also states that they have increased the carapils and dextrin (malts?) and brewed with WLP001 for a "neutral yeast profile". This may be more egg to my omelette.
So, what of the bose itself?
The beer looks London opaque, and is a pale yellow hued colour. Crucially, the primary characteristic of this beer is its bitterness. Chuff me. Even before reading it was double dry hopped with Simcoe, Vic secret and Chinook I was agog at how wonderfully bitter the initial and aftertaste was. I know I like Simcoe and Chinook but that combination with Vic secret and dry hopping with each takes this beer to another level. Its 5.5% but is considerably more bitter than their DIPA's. That, is a triumph of dry hopping.
I discovered some small clumps of yeast in the bottom of the glass so mixed them in just now - this makes the beer smoother, but also increases the bitterness. The key feature is the balance of those two competing flavours. Its difficult to pull off with very bitter dry hopped ales, and Cloudwater have managed to do so without that niggling sweetness. I really hope they use the neutral strain again as it sets this beer apart from its predecessors.
Its taken me thirty minutes, slowed down only by writing this and searching for an empty can of DIPA13, to drink this beer and I enjoyed every mouthful. The hoppiness is lingering and in some ways a little too much perhaps, but that is the only minor fault I can find in this exemplary modern pale ale.
I look forward to drinking many more ales of this caliber in the future. A very enjoyable and accomplished, and very bitter, pale ale.
Cheers!
Wee Beefy
I have tonight had a second can from my haul from Beer Central. I tried to resist but its been a tiring day of work in the garden (luckily all standing on soft grass and slowly moving as am not well enough to stand on step ladders yet) and although the sun and temperature lessened as the day went on I fancied some liquid reward for my efforts.
What I have discovered is more about Cloudwater, specifically their ingredients, and I have reached some possible conclusions about their distinctive Manchester sweetness aroma. Of course, I am not a brewer. So apologies to the Cloudwater's if I muddy them with guesswork.
The first thing to say about this 440 ml can is that the distinct (to me) Cloudwater nose was missing when I opened it. They have used WLP001 yeast which means nothing to me, other than its not the one which they use from J W Lees, which a quick scan of some cans from Cloudwater shows is either known simply as that, or is used with WLP4000. Am starting to cluelessly grab hold of the idea that the JW Lees and or WLP4000 yeast is the singular characteristic in the nose of other Cloudwater beers....
The can also states that they have increased the carapils and dextrin (malts?) and brewed with WLP001 for a "neutral yeast profile". This may be more egg to my omelette.
So, what of the bose itself?
The beer looks London opaque, and is a pale yellow hued colour. Crucially, the primary characteristic of this beer is its bitterness. Chuff me. Even before reading it was double dry hopped with Simcoe, Vic secret and Chinook I was agog at how wonderfully bitter the initial and aftertaste was. I know I like Simcoe and Chinook but that combination with Vic secret and dry hopping with each takes this beer to another level. Its 5.5% but is considerably more bitter than their DIPA's. That, is a triumph of dry hopping.
I discovered some small clumps of yeast in the bottom of the glass so mixed them in just now - this makes the beer smoother, but also increases the bitterness. The key feature is the balance of those two competing flavours. Its difficult to pull off with very bitter dry hopped ales, and Cloudwater have managed to do so without that niggling sweetness. I really hope they use the neutral strain again as it sets this beer apart from its predecessors.
Its taken me thirty minutes, slowed down only by writing this and searching for an empty can of DIPA13, to drink this beer and I enjoyed every mouthful. The hoppiness is lingering and in some ways a little too much perhaps, but that is the only minor fault I can find in this exemplary modern pale ale.
I look forward to drinking many more ales of this caliber in the future. A very enjoyable and accomplished, and very bitter, pale ale.
Cheers!
Wee Beefy
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