Month: February 2017

Sacre Brew Guided Beer Tasting – 11th February 2017


On a snowy February afternoon my husband Dave and I set off to Sacre Brew in Wolverhampton to be part of a small group of people lucky enough to have a guided tasting of 8 beers by brewster/owner Gwen Sanchirico.

Each participant was given a tasting wheel and notes on the sort of words you can use to describe beer – I have to say ‘catty’ is one of my favourites!
The tasting consisted of eight beers – Man on the Oss, Sloe Loris, Tangle, Dracunculus, Defeating Synths, Love for 2 Oranges, Blood Lust of Ocipio and Buffalo Beer 2016. The tastings were accompanied by examples of malts and other ingredients used to help understand where the flavours and colours of the beers come from.


We started off our journey with Man on the Oss. Gwen told us that when she set up her brewery she wanted to brew beers that were exotic but accessible and this was her first one as Sacre Brew. It’s a saison brewed with 25% rye and the batch we drank (SA1024) was 4.4% down from the original 5.2%. The beer is a wonderful orangey colour, thanks in part to the Munich malt used, with a peppery, orangey flavour to match. As with all of Gwen’s beers the label is as good as the contents, this one drawn by the lead singer of Alice Donut Tomas Antona. This has additional significance for Gwen as it’s through this band she met her husband Mark and came to move to Wolverhampton!
The second beer of the afternoon was Sloe Loris – a sloe gin inspired beer (yes it’s pink!) that I was lucky enough to be involved in brewing the first time round. The orignal beer was brewed for last year’s Birmingham Beer Bash (an event sadly lacking from the calendar this year). It’s “sour but not sour” as it does not use the wild yeasts that usually give that flavour. In this case it comes from the sloe juice added in fermentation. The gin flavours are given by the 1.5KG of juniper berries, angelica root, coriander seeds and lemon peel. The label in this case was drawn by my friend Greg McLeod, one half of The Brothers McLeod.
A dark beer next, Tangle, originally a Belgian stout but this batch (BST002) is only Belgian ‘inspired’ as it was brewed with abbey yeast. A slight metallic odour but with a light, malty, dark fruit flavour. Lovely label artwork by local artist Sarah Stokes.
Another beer that we were involved with was next – Dracunculus (meaning little dragon). This was first brewed by Dave as a present for a ‘big’ birthday two and half years ago. The recipe has evolved over time as Gwen has had different hops and yeasts available. This again had the orangey, golden colour from the Munich malt. A bready, banana and melon flavour from the abbey yeast.


The next beer was brewed with Donncha Burke of Ar Suil. Donncha is a home brewer who Gwen met at Clink and he asked if he could come and brew with her. Gwen tells of a number of discarded recipes before they settled on this final one. It has a fruity, dry flavour with spicy notes. I have to say that I liked it better when I had it on keg at 6/8 Kafe a few weeks back. The label in this case reminded us all of Predator as well as Japanese Manga – it’s drawn by Peter Tinkler who has contributed a number of pieces to Gwen for labels.


Moving up the abvs now, at 8.5% Love for 2 Oranges is a tripel and part of the Hailstone series of beers. The first hailstone beer was named as such because a hailstone fell into the brew! No hailstones in this one but tons of flavour. A sharp citrus aroma with a bready, Belgian flavour. Against tradition this tripel is spiced and we were shown the star anise and grains of paradise that went into the brew.

Our penultimate beer was Blood Lust of Ocipio a 9.1% double IPA. The name comes from a stream of consciousness poem that Gwen wrote which eventually became song lyrics. The beer is heavily dry hopped with Vic Secret (Gwen won 20KG of these hops). It’s a very light beer given its strength with the hops adding a fruity, resinous flavour.

Our final beer was the first beer we ever had from Sacre Brew – Buffalo Beer. The 2016 incarnation which was brewed back in November is aging very well. The flavour is in part from the jaggery Gwen uses to sweeten it. Jaggery is a cane sugar used mainly in Africa and Asia which adds a spicy note to the beer along with the fenugreek, long peppers, grains of paradise and cumin which we got to see and smell during the tasting too.

As always this session served to show how diverse Gwen’s beers are and she has certainly succeeded in making beer that is both exotic but accessible. The West Midlands brewing scene will be all the poorer when she returns to New York later this year. But who knows maybe Sacre Brew NYC will rise from the ashes?

Note: We’ll be having a final interview with Gwen before she leaves to talk about how her experience has been as an American brewster in Wolverhampton and her plans for the future.

The Anchor, Digbeth – Reimagining an Icon

Just before Christmas we got the opportunity to visit The Anchor in Digbeth to meet the new owner Jules and the cellar man Jason (The Beer Wizard) and learn a little more about what they have in store for this famous old Brummie boozer.

TAKING ON A LEGEND

An Inn has been on the present site since approximately 1803, with the current building standing since 1901.  The heritage building passed into the hands of the Keane Family in 1973, with Gerry Keane taking over from his father in 1983.  Under his stewardship he bought the Freehold in the 1990’s and it would eventually be named Birmingham CAMRA Pub of the Year four times.

After raising one family and beginning to raise another Gerry made the decision to sell up in early 2016.  He wasn’t content with handing it over to anybody, instead choosing to sell to somebody who would respect the old building and maintain its independence.

Jules has been in drink and hospitality business most of his working life beginning at TGI Fridays on the Hagley Road, 22 years ago, before taking his interest in cocktails and spirits to Bank, Ronnie Scotts and Red Bar among others. During this time the main focus of his drinking in terms of beer was mainly lager and Newcastle Brown Ale but when he became part of the Bitter ‘n’ Twisted chain and took over as manager of the Victoria he found a bit of a taste for real ale in the shape of Wye Valley.

He then moved on to the Botanist for a while, did a bit of freelance work, but the yern to have his own place was gnawing away at him, so when he heard Gerry was selling, his interest was piqued and he saw his next challenge, the chance to run a proper boozer.

“He liked what I wanted to do with it, and was glad it was me, not a big company or brewery”

To begin with quite a bit of work was needed in the cellar along with general cleaning, tidying, a lick of paint here and there but his ethos was not to change the fundamentals of the pub.

“We didn’t want to reinvent the wheel; it just needed a lick of paint and a bit of love”

The Anchor had been known for the quality of its beers, re-establishing this reputation was a key part of their future plans.  Who better to work magic on the cellar than The Beer Wizard himself Jason Green.

Having started in the trade as a glass collector he has had an extensive and varied career in the beer industry beginning at Beefeater steakhouses before getting cellar training with M&B which took him up and down the country where he developed an enjoyment of looking after beer, learning many of the tricks of the trade, and developing a few tricks of his own (remember he is a wizard). He has worked in both the independent and corporate world leading him to The Victoria, where he first met Jules, and was part of the team that helped The Vic become a great beer venue for a while as they we were able to bring in some great beers from across the country.

RE-IMAGINING THE LEGEND

The team took over The Anchor in August 2016 and immediately began their work.

“Walked in on the 8th August and immediately headed down to the Cellar and start cleaning…from 12 hand pulls at the time we condemned 5”

The team built a relationship with Marston’s who helped replace much of the equipment.  The main bar area remains largely the same, with many of the period features still in place.  The focus of the back room is a bit more youth oriented, hosting DJ’s, musicians and comedians and a small room is available for community groups and organisations free of charge.  Future plans include opening up the kitchen to serve food, and improving the rear of the building to create a beer garden.

The bar now hosts 6 cask and 3 interesting Keg, including Marston’s, Wye Valley and a rotation of local beers including Fixed Wheel, and beers from further afield such as Brodie’s.  If the beers sell well, there is space for up to 4 more cask beers and 3 more Keg.  Beers in the fridge include Beavertown, Magic Rock and Moor Beer Company to name a few.  The Team at The Anchor are focused on bringing the best to their customers; this included beers, but also includes a carefully chosen selection of whiskey, gin & wine along with other quality spirits.  Jules also works his magic on a unique selection of cocktails and Boilermakers (Whiskey and Beer Mixes named after staff members).

The team at The Anchor are determined to make a success of the venture with a focus on quality products and great service, something Jules has a track record of delivering.

“We want to make sure we have something for everyone.  We want to do it well.”

We leave the final words to Jules and Jason, with their mission for the Future of The Anchor.

“We are going for the ‘Cheers’ feel…We want to be people’s favourite boozer”