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.
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.
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).
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.