Month: April 2017

Verzet Bottle Tasting at Clink – 28th March 2017

This is a co-blog event as the tasting group consisted of me, my husband Dave, my co-blogger Dave and his wife Debbie. We had a cosy corner in Clink and we were ready to go with Roberto Ross at the helm.

Roberto has recently returned from an epic trip to Belgian and Holland. He was there to take cask beers from Landlocked to the Alvinne Fest. Of course he couldn’t visit without going to see some brewers and one he visited was Brouwerij ‘T Verzet.

Verzet are a new Belgian brewery which is pretty much unheard of since most breweries in Belgian have been around  forever. It’s about 2 years old and the 2 brewers have a great pedigree from working at De Ranke and De Proef. Roberto told us that whilst at De Proef they had been brewing beers for Mikkeller and when they set up their own brewery they brewed a beer called Scandinavian Pussy (probably best not to Google that at work!) a 3.8% session IPA as an insult to them!

They are specialising in barrel aged beers and currently have an Oud Bruin as one of the six core beers. We were lucky enough to try all of these core beers along with a 750ml bottle of a special variation of the Oud Bruin brewed with raspberries.

Another fun fact shared by Roberto is that they name all their barrels after rock stars so there are, to name but a few, Marley, Bowie, Cash and Johnny Rotten!

As this is a co-blog I’m going to put both our sets of tasting notes in (it is good to see we concurred on most of the beers!):

The first beer we drank was Super Noah – this is a 4.9% Belgian Blonde unusually these days, brewed with no American hops..

C&D – It has yeasty, bready flavour with some good citrus notes too.

D&D – Good mouthfeel, typical Belgian yeasty taste, biscuity with a slight citrus bitterness kick and a bit of oomph!

Moose Blues was next. A 7.5% red bruin/Belgian dubbel. A nice nod to their rock and roll interests is the note below the beer name “B-Beer King”!

C&D – It had a sweet, dried fruit taste with the label description mentioning maple syrup.

D&D – Sweet, first sip is quite refreshing for the abv then the alcohol hits and it becomes quite boozy.

Sticking with 7.5% we moved on to Golden Tricky brewed with Australian and New Zealand hops.

C&D – This had a murky IPA taste but still with the flavours of Belgian yeasts and some tropical fruits.

D&D – Not a typical IPA at first, again tastes quite light and refreshing but then becomes more substantial , juicy and fruity with that Belgian yeasty taste.

 

The next beer is the favourite style of the brewers – Oud Bruin. 6% this one with 2 years in barrels before blending.

C&D – As expected it had a sweet balsamic/cider vinegar taste with a fruity finish – we agreed a great food pairing for this would be strawberries.

D&D – Quite acetic, Deb thought it a bit like a balsamic vinegar, fruity on the nose with a rich, red colour to it.

Back up to 7.5% next for Oaky Moaky a complex, oaky, smokey barrel aged sour.

C&D – I have to say it had a distinct taste of blue cheese with a possible pecorino aroma! However this just added a creaminess to the mouthfeel and balanced the, also present, strong barrel aroma and slight oud bruin vinegar flavour.

D&D – Complex, hint of tartness, a bit smokey and cheesy.

 

Our penultimate beer was Rebel Local, the strongest beer of the night at 8.5%. This is a Belgian blonde, basically a ‘big’ version of Super Noah.

C&D – It tasted well below the abv with a sweet, bready flavour. We also detected some bananary notes in there too.

D&D – Drinks under it’s abv, bready with hints of banana.

 

Our final beer was a special addition – Oud Bruin Raspberry Harvest 2016. This is the Oud Bruin but with the addition of 150g/L of raspberries.

C&D – The fruit taste was immense and a great balance to the vinegary nature of this style of beer.

D&D – Really strong raspberry on the nose, and unsurprisingly quite tart and fruity.

We did a round table at the end to find out everyone’s favourite beer of the night – here are the results:

Debbie – Oaky Moaky for its complexity.

Dave H – Rebel Local “like a supernova traditional Belgian style plus extra!”

Roberto – Oud Bruin an old style reimagined at this new brewery.

Dave W – Oud Bruin Raspberry simply “it’s f-in good”

Catherine – Oud Bruin a great new example of an old style of beer.

Thanks to Roberto for getting these over to us to try, Verzet don’t currently have a distributor in the UK which is a shame as their core range is really good and I’d be interested to try a lot more of their special editions too.

Cycle and Wicked Weed at Brewdog AGM

Yes I admit I’m an Equity Punk! It seems lately that Brewdog has been getting a fair bit of bad press but I don’t intend to go over that again. We’ve been going to the AGM for the last 4 years and it’s always a great day out – an interesting selection of beers and some top music too.

This year we attended 2 meet the brewer/tasting events – Cycle and Wicked Weed.

First up – Cycle. Doug Dozark (Founder/Brewer) and Charlie Meers (Director of Shenanigans – yes that’s what it says on his business card!) had travelled over 25 hours non stop to get to Aberdeen from Tampa but this didn’t dampen their enthusiasm and friendliness to everyone who came to talk to them. Cycle Brewing started in Pegs Cantina with Doug coming from Cigar City. The majority of their beer is distributed in the local area so we were lucky to get to try Crank (IPA) and an Imperial Stout with no name during the tasting. The brewery has a large number of  barrels (mostly from Pritchard Distillery) with their output being Imperial Stouts available mainly in bottles and crowlers.

They have 5 year round beers – Crank, Fixie, Cream & Sugar Please, Peleton and Sharrow.

Crank accounts for 50% of their production with it all going on draft in their taproom so getting this on draft was a bit of a coup. This batch had spent an extra 2 weeks in the brewery. A mix of base and flake malt with mainly Citra, Simcoe and Columbus hops gives it a fruity dry flavour. This dryness comes from the addition of dextrose which dries out the beer and “lets the hops shine”.

The second beer at the tasting was an Imperial Stout. It was 2 years in the making with a lot of caramel forward Munich malt. The base stout was 11% with the addition of locally roasted cocoa nibs and whole coffee beans.

Me with Doug (left) and Charlie from Cycle.

When asked how much coffee the response was “a sh*t ton”!

They said they either add these to the fermentors and/or the bright tanks. They also admitted it had no written recipe so who knows if we’ll get to try it again. It has to have been one of my beers of the day with a rich chocolate milk flavour – I hope they do work out how they made it!

 

Our second tasting was with Richard Kilcullen of Wicked Weed but just that week of the new Overworks sour brewery belonging to Brewdog. Richard started by telling us a bit about Wicked Weed – their mission was to “demystify sours” and make beers with a “sense of place”. He explained that Wicked Weed have only one house strain of Brett and they control the flavours by controlling the fermentation temperatures. This allows them to remove any cloying flavours and the acidity is tempered.

The first beer we tried was Genesis (6.6%). This beer is brewed with 1lb of tropical fruits (mango, pineapple, papaya and guava) per gallon of beer. It’s then aged for 8 months in red wine barrels. The fruit is added before barrelling to give a secondary fermentation before racking off. A super fruity, sour bomb with a good balanced flavour (as promised the acidity was smoothed out).

Me with Richard

Our second beer was Silencio. This is a 7.4% black sour ale. Tahitian vanilla and El Silencio coffee (giving it the name rather than the club in Mulholland Drive – pity!). Aged in bourbon barrels. It did a have a slightly acidic coffee flavour but all the flavours from the coffee, vanilla and barrels came through.

The final part of the talk was about Overworks, the new Brewdog sour facility in Ellon. They are basically building a ‘farmhouse’ which will use mixed culture fermentation. Construction began in January 2017 and Richard said he is looking forward to starting to use his knowledge from Wicked Weed to brew great sour beers in Scotland. The end of the session included a Q&A with the question raised “where is sour beer going?”, Richard’s answer “in my mouth”. I have to say that this is a sentiment I have to agree with!

In both cases it was great to try some unusual beers and meet some interesting brewers. I hope that Cycle can get their beers over here and that the Overworks is a success.

The Bottle Shed

Another great logo designed by The Upright One

The Inn on The Green (IOTG) has been named the Birmingham CAMRA Pub of the Year for the last two years, largely down to its great selection of beers and friendly, community focused environment; so we were excited to hear they were turning their hand to creating a bottle shop…or a Bottle Shed.

“Even though the shed is technically a different business to IOTG, it is a complement to the pub, if there isn’t something that takes your fancy on the bar, I’m sure the shed will have something for you, or visa-versa.”

The three key people behind The Bottle Shed are IOTG landlord; Brendon, General Manager; Ross Lang, and Rambo.  As you can see, Rambo is a silent partner, so we posed some questions to Brendon and Ross to find out more about their plans.

Silent Partner, Rambo

For our first question we asked what was their epiphany beer, the one that turned it from being just another drink, to a passion.

Brendon – “My first epiphany craft beer was Brooklyn East India IPA, and I remember it well as I had it when I arrived in Chicago on 9/11 waking up the horrific devastation that took place that day.”

Ross – “My epiphany beer is Brodies London Fields Pale Ale. As soon as I drank it I knew that ale was my future.”
With a very successful pub already under their belt we wanted to know why they wanted to take on the extra work and stress of The Bottle Shed, with its bottle and taps.
“We opened the Shed because of a love of good beer and to push the Birmingham craft beer scene forward.”
Ask the team what their taps were in a previous life?
The shop is stocked with beer from local breweries, beers from great British breweries and beers from further afield including the States.   We wanted to know how they made the decisions of which beers to stock:
“We choose the beers we sell by trying to keep our finger on the pulse. Continually seeing what people are talking about and what is getting people excited. Also if we see something we’ve never heard off we will look into that beer or brewery and see if it’s a worth us following up.”
We had the chance to visit The Bottle Shed on its opening night, and along with drinking beer I was transfixed by the retro gaming, ticking off two of my favourite things, gaming and beer.
“The uniqueness of The Bottle Shed is the whole ethos. It’s a bottle shop and more. The retro games really add a different dimension and it’s great seeing people laughing and joking as Pac-Man gets caught by a ghost. We have a laid back atmosphere, no hard sell. Just a comfortable experience.”
I now know I am rubbish at Pac-Man (but that could have been the beer) but I am still a dab-hand at Galatron.
The Bottle Shed has been open for a few months now, and is proving popular, but what are the future plans for Rambo and his work pals?
“Our future plans are to expand the size of the shed while also keeping the range of beer at a desirable level. We don’t want to sell the mediocre, we want the best of the best.”
If you haven’t visited The Bottle Shed, this weekend provides you with a great reason: Why not pop along to the IOTG beer festival, starting today (13th April) and running through to the 16th April.
“The quarterly festivals are always well received and this will be the 2nd time that The Bottle Shed is involved. We will have 20 cask beers on handpull and stillage, 7 keg beers, 300+ bottles and live music from the likes off Steve Ajao.”
“All the beers will be awesome, from the likes of Siren, Cloudwater, Howling Hops and more, but we don’t want to give too much away.”
You can find The Inn on The Green & The Bottle Shed in Acocks Green.  It has great transport links, with Acocks Green Train station nearby and sits on the 11 bus route.

Meet the Brewer: Jamil Zainasheff of Heretic Brewing

On Thursday March 16th Tilt in Birmingham City Centre played host to an international Meet the Brewer with Heretic from California and its owner Jamil Zainasheff.

As is often the case with these events this became a great social occasion with many friends drinking great beer including Evil Cousin, Evil 3, Grapefruit Mosaic, and the Chocolate Hazelnut Porter. And although I didn’t have a glass myself, the Cruel Beauty, a robust porter aged in oak barrels on tart cherries for nearly two years seemed to go down particularly well.

I had chance to have a brief chat with Jamil but figured that doing a formal interview there after a few beers was asking a bit much of my brain, and so it came to pass that on a rather chilly Saturday lunchtime we rendezvoused at Burning Soul brewery for an informal chat over a beer or 2.

I first asked Jamil a bit about his background and he said he was working in software and living in Northern California just drinking whatever beers were available whenever he went out. But then he had his epiphany moment when his neighbour Steve handed him a beer to try that was full of flavour. When he asked where it was from Steve replied ”I brewed it” which was a bit of a mind blower because Jamil just thought that beer was brewed in big factories (which to be fair was probably correct).

By the late 70s the US beer industry had shrunk in size to just 44 breweries who mainly brewed light lager style beers with little character or taste, although change was on the way. The first root of this change was Fritz Maytag buying the Anchor Brewing company in 1965 where he carried on brewing some unique styles such as steam beer. This was followed by the short lived New Albion Brewery that was opened in 1976 by, wouldn’t you just know it, homebrewing enthusiasts. It was these people that through the 80s and 90s pioneered the opening of micro breweries and brew pubs that sold beer with more flavour and adapted styles from the Old World. Jamil told his wife that you could make good tasting beer on a small scale and for Christmas she bought him a Mr Beer Homebrew Kit. It was an extract kit and he followed the instructions, and the beer was horrible, but he knew that good home brewed beer was possible. In the late 1990s he practised and practised to achieve that aim, eventually winning many awards for his home brewing and writing books about it.

Fast forward to 2009 and after 15 years at the same company he took a year off to write a critically acclaimed book about yeast with Chris White before taking the plunge with his wife’s blessing to open Heretic Brewery in Fairfield. At the time there was one other micro brewery in town, but they have since been joined by a couple of others, but he said one of his main motivations to open in the town was the quality of the water. (He’d been told that the reservoir had been built for Anheuser Busch, so maybe some good can come out of big monolithic corporations)… The brewery is family owned, with both his wife and older daughter working for the company, and the first batch of beer was released in 2011. Eventually, after getting a bit fed up with the one hour commute to work the family moved a bit closer, and he’s now 6 miles away. He is a big believer in having as little negative impact on the environment as possible and drives an electric car which he charges at the brewery which is all powered by wind power, and is aiming for a zero waste workplace.

We moved on to a discussion about US Brewing because on Thursday at Tilt I’d said how it would be good to speak to someone who was from the country that lead the way in brewing, or something along those lines. But he was quick to point out that really the American beer revolution had been started by visitors to the UK, Belgium and Germany who enjoyed the different styles that were on offer. They then returned home and tried to replicate it but with little success, but gradually, over time, they studied brewing and learnt about techniques to get it right. And then they were able to experiment and basically do what they liked until now, Jamil feels there are true American brewing styles and many great American breweries. One of these is undoubtedly Russian River which is also based in California, and when he first started the brewery he took his staff there to sample some beers. They tried a 20 beer flight, all the beers were great, some were truly excellent and he remembers saying to them “How do we make one beer this good? ” and realised the challenge he faced. But he believed that if you have your goal in mind and take it one step at a time you will eventually get there. Now, 6 years later when he stands in the tap room looking at the 16 taps, he knows he has come a long way and is very proud of what he does. And at first he didn’t want a tap room, and there wasn’t one for the first 3 years because he loved to socialise but didn’t want to be standing around trying to sell his beer, he just wanted people to taste it. But now they are open 7 days a week and will soon be adding a kitchen and a distillery, which they hope to be another positive resource for the local community. This desire not to have a negative impact on the community or the environment is part of their underlying philosophy along with his definition of craft which he believes to be about putting the quality of the product above profit. In fact he said that when asked what are the priorities about the brewery, number one is safety, number two is quality and profit comes a lot lower down the list.

I asked how the brewery got on whilst he was away since he seemed to be a hands on sort of guy, and his itinerary this trip included Belgium, the Netherlands, Birmingham, Bristol and London in the UK, and Sweden and Denmark, so quite a long trip. He said when he started he employed a guy called Chris Kennedy who is now the head brewer, although Jamil still comes up with ideas because it is still his vision. He paid tribute to the team that he had though, saying that they did a great job, offering input on the brews and basically executing said vision.

We finished off with a brief discussion about social media which he sees as both a good thing for promoting things, and a bad thing when a negative element can take over. He also thought, like me, that sometimes us beer drinkers can’t see the wood for the trees and can get a bit hung up on the latest thing and fads (iceman pour anyone? ) when really all we went is a good beer in a good venue with good company. By this time, Scott Povey and his partner Sharon of Fixed Wheel and popped in for a drink, and once they started talking about attenuation I dropped out of the conversation…my beer education hasn’t gone that far yet.

Brewers United

In closing, I’d like to say thanks to Jamil for his time and for a great conversation, and to Chris and Rich at Burning Soul for their hospitality.