Striking pump clip art in the style of street tagging, credible, competent cask and a smattering of classy keg offerings; it must mean Newport’s finest, the Tiny Rebel boys have rolled into town on the back of a tap-takeover at the 23 Club for another Meet the Brewer event. Tiny Rebel are another of the UK’s micro-breweries with a distinctive brand and image in the market place for both Craft Beer and Cask alike; even the Liverpool branch of CAMRA had representation on this occasion. Looking through their portfolio, it is easy to see the penchant for various cask friendly styles that self-professed cask-drinkers Gareth and Bradley would like to imbibe themselves. However, that is not to say how much care they are taking in putting effort to push forward the quality of their kegged beers (point of interest, the one-inch punch – kegged for the evening, was one of the juiciest and refreshing pales I have had for a while). Currently the premises and kit in Tiny Rebel’s arsenal affords them a 12-barrel capacity brew run, but their aspirations are to push up to a 30-barrel brewery, to ultimately increase production whilst maintaining the firm on quality of their beers. In 2014, Gareth and Bradley professed to an output of 1.2 million pints of their beers going to the market place, some going considering they only started producing their beers properly in 2012 (although their first forays began 3 years prior, stemming from their passion for homebrewing). In terms of the transition from homebrewing to having a product ready to be sold in the pubs, Gareth felt that the two years between set up and launch of the brand were crucial and briefly laments the lack of a social life, but not with too much conviction. At the start of the talk, where the Rebel boys start outlining their remit for the brewery and where the origins of their passions lie, Gareth claims to have gotten Bradley into homebrewing whilst the pair where starting off and though there was a massive learning curve with the business, family support has proven both critical and forthcoming. Now the ball is rolling with significant momentum they are looking to make a dent into the market traditionally dominated by Brains, based in Cardiff. Searching for a name for the brewery, the inspiration was drawn from Bradley’s Brother’s company whilst he was working in computer game development, they admitted that the other options weren’t really up to scratch. The eye-catchingly distinctive graffiti style branding is courtesy of an artist originally from Swindon, but initially working in Canada and this is possibly what a lot of people really notice first with Tiny Rebel’s beers. There are plans for a second bar to serve the Tiny Rebel beers; The Urban Taphouse in Cardiff is the brewery’s first premises and has proven very successful. The boys also are looking at releasing a series of single hopped beers working under the nickname of ‘Tiny Batch’ series. So it is clear that there is plenty to look forward to, even for those of us not in South Wales. Speaking technically, the brewery was initially set up for cask, the guys estimated a ratio of 80% to 20% keg, most keg is exported to other markets. Gareth and Bradley stated they do want to bolster the traditional cask market in the UK and keep a backbone of the brewery in UK brewing cultural tradition. With regarding brewing, they like to keep the IBUs under control, as going too heavy isn’t what they want to do with their beers as they feel more doesn’t always translate to a better beer. They tend to use pelleted hops rather than whole cones, feeling that this produces more consistent results in the flavouring, aromas and body of their beers. All Tiny Rebels’ beers are currently fined, something that is becoming less and less popular these days with many brewers, although this provides clarity, there is a trade off to be made. So, how are those rebellious beers? BO’HO Lager A 5% kegged pilsner style lager, golden in colour with thin bubbles and a light head thanks to a ver spritzy level of carbonation. Refreshing, with a crisp malt backbone and very delicate aromas beyond this, although there is also a slight metallic tang in the aftertaste. This was first brewed in 2014 using a specific yeast to give a slight fruity edge to the lager, the obligatory saaz hops and a fortnight period to brew. The beer is also held in conditioning for 5-6 weeks, so it isn’t a quick beer to produce! Billabong Pale Ale A golden cask ale at 4.6% and using Australian Galaxy hops in conjunction with carapils malts and some wheat. Beneath the soft white head, the aromas float out giving a distinctive herbal and slightly coriander laden soapiness along with some soft tropical fruit. A simple and fairly elegant pale ale. One Inch Punch This beer is much fruitier effort than the first two beers, light golden in colour with loads of green fruit, gooseberries, citrus and kiwis along with a touch of mango thanks to a lot of mosaic hops. The addition of crushed oats (crushed at the brewery nonetheless) gives an additional smoothness to the beer. Great stuff. Cwtch With some debate over what ‘Cwtch’ actually translates to (from the apparently incorrect cuddle, to the area of a pub lots will know as a snug), this is a malty red ale using three types of malt and is lightly hopped with citra and columbus, with a bout of dry hopping using citra exclusively. The hops are all non-UK grown in Cwtch, but it doesn’t grab too much fruit character compared to some of the other rebel beers. Loki Black IPA A dark red to brown coloured ale (not quite black) which is hopped using a 70% bulk of British hops, including the newly fashionable Jester. The flavour is a lightly malted hum surrounded by a nutty, caramel cola flavour with only light aromas from the hopping. Coming from cask, this 4.5% beer has a soft rounded body and a pleasant finish. Hadouken! For those people who suffered from ‘Nintendo Thumb’ (or a sore wrist from coin-op arcade machines) back in the early to mid-nineteen nineties, the name of this American style pale ale will hold some relevance. Those who picked up a control pad and were familiar with how to throw a fireball in Street Fighter 2 will drink this and the dramatic punch of a heavily US hopped beer and feel the potency. With a resinous pine-heavy chewy body, a slightly off-sweet finish and coming from one of the Rebel’s early homebrew recipes, Hadouken uses a combination of cascade, chinook and colombus hops. At 7.4% from a keg, it benefits from the freshness afforded by this dispense method. Morning Glory Oatmeal Stout A breakfast stout, which contains lactose and has cocoa nibs introduced to the brew in the bittering phase. The coffee element stands to attention by the use of Nicaraguan coffee beans, without too much exposure via a cold infusion to limit the bitter and often acrid element coffee can introduce to a drink. The use of oats also affords this beer a very smooth mouthfeel and finish, although it does feel a little thin for such a dark ale. As a whole, this is a very flavoursome and sessionable (at 4%) style stout, although there may be a little too much flavour to go a whole session on Morning Glory. Dirty Stop Out (smoked oat stout) The final beer of the night was an oddly subdued effort of a smoked beer, whether this was down to the other beers being a little too fierce to allow the detection of a smoky element. This 5% kegged beer was rather thin on body, plus there was a rather poor head retention. There is plenty of flavour from malts although, the Morning Glory was a much more rounded and flavoursome effort. This event marked a slight change of format from the guys at 23 Club/The Clove Hitch, with a couple more beers and a tapas style delivery of the food. Another fine evening with eloquent speakers and a chance to learn more about another one of the UK’s talented breweries. There is also a follow on from this event, with Tiny Rebel taking over the taps at the Clove Hitch and 23 Club, although they are probably running out… so you’ll need to be quick! Until next time!! Pedro ----------------------------------------------------------------- Tiny Rebel Brewing Company Unit 12A Maesglas Industrial Estate Newport NP20 2NN Tel: 01633 547 378 Email: [email protected] Web: http://www.tinyrebel.co.uk Twitter: https://twitter.com/tinyrebelbrewco Twenty Three Club / Clove Hitch 23 Hope Street, Liverpool, L1 9BQ Web: http://www.theclovehitch.com/# Twitter: https://twitter.com/TwentyThreeClub or https://twitter.com/theclovehitch Email: [email protected] or [email protected] Tel: 0151 709 6574
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Time for another (somewhat belated than promised) guest blog from my friend, Paul Arrondelle, who has been an avid homebrewer for many years and on the last outing back in February 2012 [http://electrokemistcuisine.weebly.com/blogs/home-winemaking-guest-author-paul-arrondelle1] gave us an insight into his method for fermenting a basic wine at home. On this occasion, he talks about Homebrewing of beer and outlines some basics that might get some creative juices flowing. A rather timely addition to the blog too, considering the recent announcement of the winner of the Homebrew Challenge was announced a few days ago, in the guise of Graham Nelson's Vienna IPA. This is going to be realised through full production by Thornbridge and be in Waitrose by October apparently. Full details are here: [http://siba.co.uk/2014/08/the-great-british-home-brew-challenge-2014-winner-is-announced/]. I will be looking to get my hands on this promptly! Back to business... full contact details are given at the bottom of the article, but feel free to fire over any questions on the comments section below. Without further ado, I’ll let Paul’s words take the front…. ---------------------------- In my last post I talked about winemaking, and finished with the line that the next blog would be about beer making and why you shouldn’t do it. That needs some explaining really. The wine that I described making isn’t really wine, not in the traditional sense. It was a fruit based drink with the same alcohol content as wine. I realise it sounds like I’m splitting hairs but the reason why I make this distinction will become apparent shortly. Nevertheless, as far as the UK goes, I described wine making and it is pretty easy. If you can make soup you can make wine, and that’s the rub – beer making is different. It is complicated, requires some specialised equipment, and takes a large proportion of a day to do. Of course, if you were to make wine the proper way, from grapes and using natural yeasts, it is just as complicated and time consuming. You don’t however, and hence some beer makers look down on wine as being easier and therefore inferior. Firstly let’s go through the steps that are required to make a beer from its component parts, known as “all grain” brewing. This procedure is common whether you are in a shed or producing thousands of gallons a year, as anyone who has done a brewery tour will recognise. There is a fair amount of jargon involved but I’ll try to keep things simple. 1) Mashing; this is where you take the malted barley for your beer and soak it in water (liquor) at around 70°C for a period of time, usually 1 ½ hours. 2) Sparging; after drawing off the water that you’ve soaked the grain in, rinse the grain with more water 3) Boiling; take the mashing and sparging water (now called wort) and boil for 1 ½ hours. Add hops at beginning and end of boil depending on recipe 4) At end of boil cool the wort to room temperature, either with some kind of heat exchanger or by leaving overnight, transfer to a fermentation vessel and add (pitch) yeast 5) Leave until fermentation is complete then transfer to either barrel or bottles There are a few parts I’ve missed out but these are the basics. In total steps 1 – 4 take around 6 hours (plus overnight if needed), fermentation is 5 – 10 days and conditioning before drinking can be 1 week to 1 month depending on if you use a barrel or bottles. There are variations and shortcuts that can be taken but these are reasonable ballpark figures.
So why do it the long way? Well, if you get it right it can be the best beer you’ve ever tasted. It will certainly be the cheapest in terms of ingredient cost, and it will be the quickest despite the length of your brew day. All-grain ferments faster and is ready to drink about a week afterwards if barrelled, while kit beer usually needs a month and has a reputation for a slight after-taste even then. Also there is the satisfaction of having made your own beer from the bare ingredients, surely on a par with hunting and gathering! To be honest, it is pretty easy to move up to AG brewing in stages, as can be seen above. I’d reckon that anyone who is methodical could start straight away but perhaps starting with kits would at least allow for a person to get a feel for if they want to be a brewer. And for the record, I use BIAB and am more than happy with the results, but if I had the space and the money I’d go for more traditional mashing/ sparging.
Places you can buy the things you need: - The Art of Brewing (http://www.art-of-brewing.co.uk/); excellent general supplier with free shipping on orders over £49. - The Malt Miller (http://www.themaltmiller.co.uk/); formerly exactly as the name suggests but now expanded into a full range of products. I’ve met the owner Rob is he’s an absolutely top bloke, happy to help and give advice. - Wilkinsons (http://www.wilko.com/); basic equipment and kits, either on the high street, depending on the store, or online. Good prices. - The Home Brew Shop (http://www.the-home-brew-shop.co.uk/index.html); similar range to Art of Brewing and Malt Miller, they also run half day courses in how to do AG brewing at a reasonable price but you have to get to Aldershot for it. - https://twitter.com/TheHomeBrewShop Sources of information: - Jim’s Beer Kit; fantastic resource and great forum http://www.jimsbeerkit.co.uk/index.htm - https://twitter.com/JimsHomebrew - How to make your own brewery: http://www.instructables.com/id/Build-Your-Own-Brewery-for-Under-100-STEP-1-/ Thanks for reading! Paul Arrondelle. Since I partake in quite a lot of different beers, a lot of craft stuff from some very clever brewers around the UK and the rest of the world, I have decided to actively start logging these rather than just swigging them back and chatting randomly to people about them. Since I already do a lot of writing, it only seems logical that this be the medium for you lot to see what else is out there, what foods it will go with and where you can get it from (alright, being very Merseyside/Liverpool centric, you might need to poach from elsewhere if you live further afield!). Here are a few of the choice beers that I have indulged in over the last month or so, if you’ve tried any already, please feel free to share your experiences below the line! I have tried to mix up the styles as much as I could, given my penchant for pales and the rather clement weather making drinking darker beers a more daunting prospect than it should be!
That’s you lot for this month, but I will be sure to keep these review rolling out every month or so, just to give you guys a little run down of what’s available locally from the ever increasing stock in Merseyside’s bottle shops. Happy drinking and happy hunting! Pedro. As the Summer month roll onward unrelenting, weekends sometimes pass in a bit of a haze, this weekend was no exception following some particularly hot weather. The hot weather does make one thirsty, good job then that the double whammy of a beer festival and a Meet the Brewer Event was possible. Thirst quenched perhaps? Maybe so; having chosen to brave public transport away from the Giants and the throng of Liverpool city centre, the scrum was not totally avoided by having to use the train. Thankfully, the Freshfield Hotel is only a relative stone’s throw from the station on the Southport arm of the Northern Line. It is not a free house, although you would be forgiven in thinking that given the sheer number of guest cask pumps greeting you at the bar. We won’t hold it being a Greene King pub against it too much when they obtain (as standard) a very broad and well-handled line up of ales at any given time. A festival occasion gives further reason to rejoice, given that the equation of Friday plus good beer, plus big range of beers, plus good weather, plus beer garden and a few friends usually equals a pretty satisfying experience. This is not the first visit I have had to the Freshfield; having been on a few occasions previously for dinner and a few drinks with family, but the interior of the pub retains a healthy amount of wood, as would be expected from a country style tavern establishment. It also retains a sense of class and as mentioned, retains a good ethic of treating their beers correctly. The beer garden outside is ample in size, plus the establishment boasts a very impressive slate and stone courtyard for punters to rest their feet with a beer and dinner. The 5th occasion for the Freshfield, the Festival ran from Monday 21st July until Sunday 27th July, with the installation of two additional bars with hand pumps to dispense the extra ales. Sadly, there were no sparklers (which for me being a northerner, is a gripe on occasion) installed on the pumps, meaning some of the beers dispensed lacked that additional texturing supplied by a tight creamy head. Not the end of the world in the grand scheme of things however and definitely more welcome than dispensing straight out of a cask tap. Over the course of the week, the Festival boasted 88 ales, 8 ciders and 5 craft beers on, although not at the same time unfortunately. A similar issue experienced at the Liverpool Beer Expo was that many of the beers sound enticing, or indeed are ones some spotters want to tick off their lists, but they had simply already gone or were waiting to be tapped on another session. There were still enough beers to get excited about on the three bars, although having paid £15 for a sheet of tokens (to be used at the two temporary festival bars only), people had to pay the normal rate at the main pub bar for anything dispensed there. Although slightly confusing at first, an understandable arrangement to keep the pub’s normal operations flowing. A slightly more annoying arrangement was the lack of inclusion of the craft beers dispensed from keg in the Festival token system, although the programme clearly states they are included, the staff informed me that because they were ‘slightly more expensive beers’, they weren’t included in the token system. To be fair, there were plenty of beers to get through without venturing to the main bar for a while, or at least until 9pm when things started to run out and sadly, not get replaced. The beers on offer were, in the main very good, featuring notably amongst others, Blackjack, Marble, Darkstar, Saltaire, Oakham, Thornbridge and Tiny Rebel. The Marble ‘Pint’ was a welcome balm for a thirsty boy, providing the usual Marble competency of flavour with a refreshing body; this was swiftly chased with a pint of their ‘Summer’ beer which went down equally easily. As ever, the Saltaire beers were excellent, with several pints of the festival favourite, ‘Blackberry Cascade’ consumed within the group, but the ‘Cascade Pale Ale’ was another very enjoyable beer met with pleased palates. The enthusiasm of the staff was commendable in both the main bar and on the temporary festival installations, given both that the pub was a lot busier than it usually experiences and that the weather wasn’t particularly amenable to putting effort into anything other than a beer and some conversation. If you haven’t had a chance to visit the Freshfield yet, it may be worth a visit for cask fans, especially given the proximity to the train line. At this juncture I considered making a tenuous link in order to join together the second part of the adventure from the weekend, however, a rather hazy Saturday morning followed and killed any creativity I may have had for considering this. It may be possible that it still is impairing me… as I write at least! Having to steel both brain and stomach in preparation for a second outing in as many days, thankfully, the Meet the Brewer event held at the Clove Hitch and 23 Club once again was only a watered down event, albeit a free one. On this occasion, the Green Flash Brewing Company sent their head brewer, Chuck Silva, to wax lyrical about the launch in the UK of their West Coast IPA (at 8.1% it is a double IPA, although the punch is not quite evident at first). The West Coast IPA was first produced in 2005, a year after Chuck had joined Green Flash following a (as is often the case we find, with many brewers) change of career path and three years after Mike and Lisa Hinkley founded the brewery. The brewery takes its name from the natural phenomenon of the same name, whereby under certain weather conditions and just for a moment, the sun setting with its last rays turn emerald green on the horizon. The last mouthfuls of the beer didn’t turn anyone at the event green, thankfully, but it was a robust mouthful.
Light caramel in colour with an off-white head, the beer was much more heavy in malt tones than in hops for a West Coast IPA. It was also slightly sweet on the nose, using British crystal malts, giving off semi-sweet cereal and biscuit notes. The sweetness carries a little into the flavour, but finishes in a dry manner, especially towards the back of the throat with a reasonable length. The hops don’t quite translate as strongly as they should; with the use of simcoe, colombus and cascade pelleted hops at bittering stage, then a further blast of simcoe, citra, centennial and cascade added at the dry hop stage, you’d expect a bit more. A pretty resinous beer throughout drinking, pleasant and will pair pretty well with food, but the 8.1% is a high strength to pay with relatively low hop return. Having previously had ‘Le Freak’ from Green Flash, I can recommend giving their beers a chance, especially since they have been developing a strong relationship with St.Feuillen. Chuck provided an amenable and friendly afternoon at the Clove Hitch. Until the next time mi rasa! Pedro. ----------------------------------------- The Freshfield Hotel 1 Massam's Ln, Formby, Merseyside L37 7BD Tel: 01704 874 871 Web: http://gkpubs.co.uk/pubs-in-liverpool/freshfield-pub/ Facebook: https://www.facebook.com/freshieformby Twitter: https://twitter.com/Thefreshfield Green Flash Brewing Company 6550 Mira Mesa Blvd. San Diego, California, 92121 Email: [email protected] Web: http://www.greenflashbrew.com/home/ Twitter: https://twitter.com/Greenflashbeer Twenty Three Club / Clove Hitch 23 Hope Street, Liverpool, L1 9BQ Web: http://www.theclovehitch.com/# Twitter: https://twitter.com/TwentyThreeClub or https://twitter.com/theclovehitch Email: [email protected] or [email protected] Tel: 0151 709 6574 It was unusual having such a jam packed drinking weekend with a steady onslaught of excellent beers, the final salvo following the Liverpool Beer Expo (covered in last week’s article) was a Meet the Brewer session with Eddie Lofthouse from Cornwall’s Harbour Brewing Company. Harbour Brewing Company is a relatively small craft brewery based in the North of Cornwall. They state that they have a commitment to making contemporary styles of beer that ‘deliver an uncompromising taste experience’. During the discussion about many of their beers, Eddie was very vocal about wishing he had access to a laboratory such as that owned by other Cornish breweries. The brewery was set up in 2012 by Rhys Powell, formerly of Sharp’s Brewery and Eddie Lofthouse who apparently shared a passion for beer and surfing, whilst harbouring (no pun intended) a desire to open a brewery of their own. Rhys had already taken steps to get making beer by undertaking study of Brewing and Distilling, and having following his stint in Sharp’s Brewery teamed with Eddie; who had been running The Atlantic Hotel and Doom Bar in New Polzeath, Cornwall, for sometime. Following drinks in Padstow between the two, it seemed a good idea to name the brewery after the place the idea was conceived, and Harbour Brewing Company was born. Harbour Pilsner One of the most easy drinking and best-selling of the Harbour range, this beer has undergone two iterations, the second of which was made with an extra bag of malt in the mash, making it up to 5.5%, but the first version remains at a steady 5% abv. The most notable twist in the character is the overt sweetness and slight hint of the metallic in this pilsner; whilst it provides a very interesting and pleasant flavour pinch, the body of the pils benefits from the sweetness but the sharp hit of refreshment is lacking due to being ever so slightly unbalanced. This sweetness has apparently been derived from a brew fault; however, it is not totally unwelcome, providing a very interesting variation on a theme. Harbour IPA This IPA was the first beer brewed commercially by Harbour and is made using crystal malt, then Nugget hops for bittering with Cascade and Columbus for dry hopping. The brewery churns out some 90-barrels a week of this popular beer which is essentially a standard British IPA style beer, available in bottle, keg and cask. A very pleasant and accessible beer, drinkable and hopped to a good level, retaining a balance and lighter mouthfeel for a more session based ale. Harbour Pale Ale #5 This is the fifth variation of the Pale and again, the use of Nugget hops for bittering is present. The addition of dextrose was for a one-off ale, but the popularity of a very drinkable beer meant retention in the Harbour ranks. The Pale Ale is now one of the core range and weighs in at around 6%, this ale does convey some light citrus and slight tropical or white stone fruit in both the nose and flavour. Attempts were made at exporting this ale to Canada and Australia due to the perception that the higher abv might give it some robust travelling quality. Alas, when trying it at the point of serve, the beer was not up to the standard expected by Eddie following a 3-month period of selling their beer on the road. It was just fine here though. India Brown Ale Using American style techniques and centennial hops, this beer certainly lives up to its name. A brown ale with an amber hew and pleasant carbonation, this is a decidedly hoppy effort and the beer is actually very balanced and structured from keg. There are floral and light caramel or toffee notes in the nose, with a good slightly nutty roast finish. There is some length to the ale too, which weighs in at 4.9%. Comus A lager made in collaboration with the Wild Beer Company, which has been aged in red wine barrels and imparts some vanilla and fruit flavours to the beer. There is a very animalistic nose to the beer; perhaps from the aromas straw and farmyards sometimes gained from French Pinot Noir? There is a very tempered sweetness in this beer, which ultimately has a very dry finish, is slightly sour (in a good way!) and is a very enjoyable beer with hits of cherry brandy, some honeyed-citrus and other red fruit. Dunkel Bock The Dunkel Bock is what Eddie described as a ‘summery dark beer’ and he may have a point. The beer does carry with it, a kind of herbal freshness reminiscent of garden herbs and has quite a grassy aroma. Considering the earthiness and colour of the beer, the body of it remain rather light and lacking in the usual chewiness you would expect from such a brew. There is a restrained use of hops in this beer and it is very competent for it. Belgian Pale Finally, the Belgian Pale is a rather sweet beer, with tonnes of summer fruit on the nose and in the taste. The punch given from a first sniff in the glass is akin to that experienced from opening a new tin of baked beans, sweet, slightly acidic with a slight earthy tone. This beer was made in collaboration with Redchurch Brewery, based in East London and made in a traditional Belgian style, although the beer is similar to that of a triple IPA, Belgian yeast and the use of stella and galaxy hops give this lively (high in carbonation on this occasion!) 7.2% beer a different flavour edge. All in all, a very informative and engaging evening with Eddie from Harbour; they have recently signed deals with Sainsbury’s to provide beers in their supermarkets, although this is likely to be restricted to the core range. Harbour has a number of beers that are worth further investigation and the enthusiasm for their craft was certainly evident throughout the talk. Until the next time…. Pedro. X ------------------------------------------------------------------------------------------------------------- Harbour Brewing Company. Trekillick, Kirland North Cornwall PL30 5BB Tel: 01208 832131 Email: [email protected] Twitter: https://twitter.com/HarbourBrewing Twenty Three Club / Clove Hitch 23 Hope Street, Liverpool, L1 9BQ Web: http://www.theclovehitch.com/# Twitter: https://twitter.com/TwentyThreeClub or https://twitter.com/theclovehitch Email: [email protected] or [email protected] Tel: 0151 709 6574 One year on from the endeavours that brought live brewing, some excellent kegged beers and a number of prominent up-and-comers from the brewing fraternity to Liverpool and the Liverpool Beer Expo continued to bring a great atmosphere and some exciting beers to the Baltic Triangle. The Camp and Furnace has played host to some great gastronomical events over the last twelve months; indeed, I have written two separate reviews for the standard kitchen and for Steven Burgess’ one-off Tree Hugger Banquet. This latest event swapped the furnace venue for the other major component of the Greenland Street events space, along with the provision of the Gold Room for additional presentations by visiting breweries. The event was well run and tempered by the exceptionally enthused volunteers throughout the weekend of the Expo, with Paul Seiffert from the Liverpool Craft Brewery taking over the reins exclusively from co-conspirator Terry to drive the event. There was evidence of lessons learnt from the previous year’s event, with the programme being although still on the slightly cumbersome side, being much easier to handle than the 2013 broadsheet, along with an actual itinerary, stating beers, brewer, style, location and abv. Although sadly, some beers were held back throughout the weekend, what was on offer was at times, staggeringly good. Some highlights came from breweries such as the ever quality conscious Wild Beer Company, with two great efforts in the ‘Sourdough’ wheat beer and the ‘Cool as a Cucumber’ Pale. The former was the first beer quaffed of my opening session, carrying a very sharp flavour, nicely balanced acidity and a very palate cleansing quality, meaning it would be very versatile with lighter foods and seafood. The collaboratively brewed (with Fyne Ales) cucumber beer was a wonderfully savoury beer, with a herbal hit from a hint of mint which was refreshing for a summer drink and would work well as an aperitif. On the Thursday evening, Ilkley Brewery were present to give a talk on their efforts along with giving tasters of some of the beers they have been brewing. Working from lighter to heavier hopped efforts, the beers were all drinkable, but with one or two stand outs from some less exciting drinks. The ‘Dinner Ale’ is a light bodied beer with a jab at 3.3% strength, however, this belies the packed cereal and biscuity notes present, along with a light touch of fruit on the nose reminiscent of a good Champagne or Cremant. As the name would suggest, it would work wonderfully well with a lot of foods, although anything robust like a hearty stew might prove overpowering for this beer. ‘Mary Jane’ is another pale beer, close to a kolsch beer in body and at only 3.5% abv, again is deceptive in its make up. ‘Mary Jane’ is a crisp, clean and very balanced ale which has a citrus edge to the flavour and nose, derived from the use of American hops. From the tasting session presented by Luke Raven from Ilkely, ‘The Chief’ (so-called due to its American heritage) and the ‘Ilkley Best’ were less exciting efforts compared to the two discussed above. Another interesting beer from the Ilkley Brewery was presented in the form of the divisive ‘De Passie’. This beer is a white IPA brewed with passion fruit and is a collaborative beer made in conjunction with two dutch breweries; Oersoep and Rooie Dop. ‘De Passie’ imparted a tart, floral and tropical fruit aroma with an excellent dry mouthfeel and very low residual sweetness. This is another great beer from Ilkley Brewery, which is begging to be paired with food. Saturday afternoon saw a presentation given by the Celt Experience in the Gold Room, upstairs from the main event. With two of their beers on offer and some pleasing anecdotal tales from setting up following splintering from other established breweries and a penchant for providing beers to pair with food, the session was informative and entertaining. The two beers on offer were the ‘Année 614’ (A Rye Chocolate Porter; a highly competent collaboration with Paris’ Brasserie St. Germain) and the ‘Ogham Willow’ IPA. The 614 is a wonderfully rich porter with a residual chocolate flavour and is brewed with 30% rye, imparting a pleasing dryness and body to the beer. The ‘Ogham Willow’ was a less pleasing beer, although packing a punch as a double IPA, compared to say, the ‘La Tène’ also on offer at the Expo, which is a much lighter bodied beer (also in strength at 3.3% as opposed to 8.8% for the Willow) but feels generally less overbearing with a low IBU value somehow carrying more flavour than would be expected. The Liverpool Craft Brewing Company themselves had some very exciting beers on offer at their own bespoke bar, tucked into the corner of the Camp. Notably the brute of the Expo coming in at a headsplitting 12% abv and with a name to match, the ‘Zombie Apocalypse Emergency Plan’ is a double IPA which has been double mashed and hopped beyond its life (or un-life) providing a layered and intense beer, which is filthily opaque and has what feels like a cacophony of flavour. Upon taking time to experience each mouthful of this beer, there are a number of flavours, which will reveal themselves; you just have to get past the bracing and amygdala blasting strength! The ‘Hell’s Porter’ and nod to Burgundy ‘Bad Choice Milk Stout’ are both great darker beers, the first providing a fiery punch above smokey layers and the latter being much easier going, with sweet flavours to temper the rich mouthfeel. From a personal point of view, it was great to meet so many enthusiastic people about the brewing craft, from brewers, distributors, fellow writers and other attendees. Despite some negativity from some quarters who (astoundingly) cannot understand the additional dimension given to beers by kegging due to their preoccupation with cask, this event was a wonderful showcase of both cask and keg and broadly supported by the participating breweries in a warming manner. Roll on #LivCraftBeerExpo2015.
Hasta luego amigos!! Pedro. Beard, Beard, Beard, Beard’s the word… and everybody’s heard about the word. Well, hopefully by the end of this piece they will have. Weird Beard hail from West London, which has somewhat a dearth of reputable drinking establishments, the White Horse in Parson’s Green aside from what I had experienced from a recent visit (although it should be noted, I only had one day to scan the area and went off recommendations from acquaintances and friends). Following a wealth of experience (and some awards) two brewers by the name of Bryan and Gregg decided to take the plunge and swap their respective small batch kitchen based enterprises and go full on with their brews. The remit of their beers is the use of hops to pack as much into their beers as is possible, whilst wearing rather fetching facial hair. Okay, I did make that last bit up, as I doubt things would grind to a sudden halt should one of them decide to defuzz. Weird Beard started their experiments in February of 2013 and over the course of the following 12 months received the accolade of being in the top 5 or 6 of new brewers in the World. It may not sound like too much of a deal, but when you consider that during this period for nomination, some 2000 new breweries began operations. Remarkable. Weird Beard are apparently at the stage of considering more space to continue their quest to deliver more beers out into the world, they currently have 3 full time personnel on the brewing and are even considering a tap room from which to directly dispense their wares. And so, onward to an early May Monday evening, one of the chief beards, Gregg Irwin is stood in front of a crowd awaiting stories (of which there were many) and some of the fabled Beard brews. Mariana Trench The most popular beer of the Weird Beard stable, an American Pale style using Citra and Pacific Gem hops which started life as a homebrewed beer; this was initially called Mariana’s Trench, with the ‘s dropped due to some rather rude connotations (I’ll leave that to you guys). At 5%, this soft, slightly sour beer has a character with some stone fruit including mango, tropical passion fruit a notably peachy finish, a slight haze and orchard fruit aromas. The name is clearly derived from the geographical reference to use of trans-pacific hops. 5 O’Clock Shadow This American style IPA uses four different hop types; Citra, Apollo, Summit and Colombus. Heavy hops flavour and a ABV of around 7% gives this beer a slight savoury edge with yet more apricot and nectarine aromas, though the presence of these on the nose did not quite convey into the flavour. The beer is dry hopped at 8.5g hops per litre and started life as a darker product. K*ntish Town Beard A very interesting story reared its head in the presentation by Gregg resulting in the current name we have for this beer. It started life as a collaborative beer, brewed in conjunction with the Brewdog bar based down in Camden with a name that made another prominent brewery rather unhappy, although this has now been firmly resolved and the beer is a delicious American style wheat beer. The use of Willamette hops in the initial hopping and then with Centennial in the boil, Centennial and Cascade are finally used in the ferment to great effect. The Willamette provides the woody spiciness often conveyed by Simcoe. This interesting beer comes in at 5.5%. Fade to Black Another Weird Beard beer of homebrew origin, this excellent black IPA weighs in at 7.1% with a low payload of roast for something so dark. The use of three different hops in Sorachi Ace, Citra and Summit give plenty of flavour hit, which has depth and length without issue. Some slight chocolate flavours hum in the background along with a hint of toasted coconut, something which has been played upon with the follow up version of Fade to Black. Fade to Black (coconut) A one-off brew playing on the original beer above, this iteration removes the use of the Sorachi Ace hop and came about through a mistake with a hot liquor tank and the elements remaining on for much longer than anticipated. This beer is almost at a level where you’d classify it as a liquid chocolate bar inundated by toasted coconut, which is testament to the amounts of coconut that was thrown at making this beer, although it did have the unwanted side effect of clogging up lots of equipment with coconut. Fade to Black (coconut) was not dry hopped, retaining some more stout character as opposed to the black IPA and comes up with a strength of around 6.1%. Decadence Stout The use of 10 different grains and predominantly US Chinook and Goldings hops, this 4.8% stout uses no roasted barley and concentrated on the use of less acidic malts to retain a full body and chocolatey flavour with a hint of coffee and pleasant creamy mouthfeel. Boring Brown Beer This rebrew of the first ever beer Weird Beard made, with the possible exception of Hit the Lights, this 8.2% monster is based on the beer ‘Arrogant Bastard’ by Stone Brewery and was brewed with Chinook hops in a Pale ale style. A tinker with the yeast to a specific type helped fine tuning with the brew and a ferment temperation of 29 degree Celsius helped keep some ester compounds (ask an organic chemist, not me… I do know, but it’s the wrong branch of Kemistry, arf arf) to convey a fruity flavourful beer. This ‘Imperial Best’ beer has notes of raisins on the nose and in the flavours and over 100 IBUs, which would do well from aging both in cask and bottle. All in all, a very informative and engaging evening with Weird Beard; great beers, although some not quite to my own taste, the story telling was excellent and will make for a entertaining event.
A special shout should be given to Kusina ni Lola for providing the cooking at this event, four excellent courses to accompany the beers were provided and from the taste (and photos above) they were excellent – you can catch them occasionally at the Foodslam events at the Camp and Furnace, infrequent pop up events or at the Albion Market in Crosby, North Liverpool. Until the next time…. Pedro. x --------------------------------------------------------------------------------------------- Weird Beard Brew Co. Unit 5 Boston Business Park, Trumpers Way, Hanwell. W7 2QA Tel: 0203 645 2711 Web: http://www.weirdbeardbrewco.com Twitter: https://twitter.com/WeirdBeard_Brew Twenty Three Club / Clove Hitch 23 Hope Street, Liverpool, L1 9BQ Web: http://www.theclovehitch.com/# Twitter: https://twitter.com/TwentyThreeClub or https://twitter.com/theclovehitch Email: [email protected] or [email protected] Tel: 0151 709 6574 Kusina Ni Lola Twitter: https://twitter.com/KusinaNiLola Facebook: https://www.facebook.com/kusinanilola Gone is the first Bank Holiday weekend of May, along with it, a multitude of Beer (and some food) festivals across the Northwest (covered in a previous blog: [http://electrokemistcuisine.weebly.com/1/post/2014/04/may-bank-holiday-round-up-2014.html]), at least for another year. Whilst the weather held until the Monday evening, the majority of us received some warm, if somewhat grey conditions in which to indulge in some fine ales from up and down the UK. Unfortunately, already making arrangements for the Mad Hatter Brewery Tap opening on Friday evening and for a trip to Bispham Green into West Lancashire, it left little time to head elsewhere such as the Aigburth Cricket Club Beer Festival. There was however, a chance on a Sunday afternoon to wander down to the Old Christchurch in Waterloo to indulge in the embers of the seventh festival held at the remarkable environs. Journeying by train out to Ormskirk from Liverpool and then onward to the Eagle and Child pub in Bispham Green, between Mawdesley and Parbold is now an annual treat for me and a few other regular accomplices. The pub is owned by the Ainscoughs (also of Racquet Club fame) and run as a ‘gastropub’ – the term usually makes me shudder, but it isn’t too ill fitting here as the pub does indeed present some superb, honest and fairly priced meals. The tranquil settings are excellent at the beginning of our session, from 4pm onwards things tend to get noisier, with the live music sound checks and a larger number of locals heading down to the venue. A single large marquee is stationed to the rear of the pub, with the bowling green and other patio areas soon populated with revellers, getting in early with picnic blankets is highly recommended. There are usually around 50-60 ales on offer along a single row of stills, alas keg has yet to catch up here. There are a large number of ciders to compensate, although these have a tendency on warmer occasions to run out by the Saturday afternoon. A £10 door tax returns the festival pint glass, a programme and around £6 worth of festival tokens, with halves being around £1.50 to £1.75 depending on the ABV, meaning this is one of the better value beer festivals around in terms of entry costs. Food is available at a tuck shop and with proper chips and a rather enticingly aromatic hog roast also to the rear of the pub. The Festival at the Eagle and Child is now heading beyond its 19th year and is as popular as ever, but the setting is by far and away the greatest asset; few beer festivals feel as relaxed as this when the weather is dry and warm. The beers were of a usual standard for such beer festivals, alas none of them were listed in the festival programme. Sadly, the first festival where they have left it out, this was a glaring omission from previous festivals, where the presence of the list made planning your beers a much easier and stress-free task. Breweries such as Propsect, Southport, Allgates and Burscough, Frodsham and Phoenix all have a heavy presence at this festival; producing some excellent English pale ales, best bitters, red ales and stouts, although there wasn’t too much of variation beyond this. Coach house Brewery from Cheshire did supply many fruit infused beers such as the very drinkable ‘Pineapple’ and supermarket friendly ‘Blueberry’ – again though, these beers are all pale ale, where the Coconut they brew jarred with the hopped pale ale style when best paired with a darker ale in stout or porter style. An extra two hours was added to the session at Waterloo by the Liverpool Organic Brewery guys, making an 8pm close the order of the day. Luckily the session was not sold out, so being able to pay on the door was a blessing, although many of the first choice beers had gone in the previous sessions. With allegedly some 200 beers on offer (and excellently, some keg for the first time at the Waterloo iteration) alongside the ciders, Liverpool Gin, Peninsula Pies, Liverpool Cake Company and the ever-present Liverpool Cheese Company. As with many other festivals, there is live music alongside the beers, but the main attraction is the well organised and well stocked feel the festival has. As the festival has grown, attracted sponsorship and added a greater variety of beers to the repertoire it has also very gradually increased the cost of the sessions, sadly with overheads spiralling in all industries, this is sadly inevitable, but the festival does remain good value for visitors with the added attractions of great food from the aforementioned contributors. Attendance does feel as though it has slipped ever so slightly in the last two years most likely due to a saturation of the marketplace for Beer Festivals (where demand is thankfully still remarkably high), but the event still sells out on the Friday and Saturday evening sessions in a heartbeat, meaning slightly easier going sessions during Thursday, Friday and Saturday daytime and Sunday can be less crowded to get around. The beers at the Waterloo festival are again, as with the Eagle and Child, all run off stillage, aside from two groups; the Liverpool Organic Beers on cask hand pull and the craft keg beers from the likes of Mad Hatter, Saltaire and Tiny Rebel. Long may these two excellent festivals continue to provide a gateway for new beer enthusiasts, great beers and a convivial atmosphere in which to enjoy them. Pedro. ------------------------------------------------------------ Eagle and Child Malt Kiln Lane, Bispham Green, Mawdesley, Lancashire. L40 3SG Web: http://www.ainscoughs.co.uk/The-Eagle-Child/eagle-and-child-home.html Telephone:01257 462 297 Email: [email protected] Liverpool Cheese Company 29a Woolton Street, Woolton Village, Liverpool. L25 5NH Web: http://www.liverpoolcheesecompany.co.uk/ Telephone: 0151 428 3942 Email: [email protected] Liverpool Cake Company Web: http://liverpoolcakecompany.com/ Facebook: https://www.facebook.com/liverpoolcakeco Telephone: 0151 734 0761 Mobile: 07864 069 105 Email: [email protected] Cometh the hour, cometh the err… Brewery? Gathering around twenty people to a secret location in Liverpool city centre for some blind tasting of some great bottle beers was some time in the making; thankfully the event came off rather well. The selection of the beers was made, some weeks before the event with the intention of contrasting the styles on show and putting some local breweries head to head with some others from further afield with some fairly weighty reputations behind them. The styles of beer were selected to give each brewery a chance to shine within 3 categories. The first up for tasting was a Pale style beer, be it English, American or Wit style, being lighter on hopping and lighter generally in alcohol compared to the following categories (so as not to cloud the attendee’s palate too much). The second style of beer was the IPA category (for the uninitiated readers, this acronym usually means India Pale Ale or in some cases Imperial Pale Ale, the latter of which is noted for additional alcoholic strength). The final style was that of a stout or porter, with flavours ranging from coffee, toffee malts through to liquorice and some chocolate and vanilla in sweeter styles. To begin with, the event was only meant to cover four breweries, but a last brewery jumped into the fray eager to have their beers tasted blind by the discerning panel. In total, this meant there were fifteen beers to taste, rate and as an added twist, all the attendees were asked to guess which of the five supplied each of the beers. So, the line up of breweries and the beers they supplied (Pale, IPA, Stout respectively) were as follows: Thornbridge (Bakewell, Derbyshire) – Wild Swan, Jaipur IPA and Beadecea’s Well; Mad Hatter Brewery (Toxteth, Liverpool) – Liverpool Wit, Follow the White Rabbit IPA and Fatter Stout; Liverpool Organic Brewery (Kirkdale, Liverpool) – 24 Carat Gold, Shipwreck IPA and Kitty Wilkinson; Meantime Brewery (Greenwich, London) – London Pale, Meantime IPA and London Stout; Melwood Brewery (Knowsley, Merseyside) – Paleface, Equinox and Derby Stout. The beers were all tasted by attendees in batches of 5 (in each category) before they were supplied with a rating of 1 to 5 for the respective placing. Each of the numbers in the ratings were added together and then the beer with the lowest score was placed first in the category, then the next lowest in second place and so forth. The overall brewery rating was then gained by the relative placing of the beers in first to fifth position, adding the numbers together again, with the overall lowest score being the winning brewery in this round. Hopefully that all makes sense, trust me, after a few drinks adding the scores up was rather a demonstration in focus! The winners were then announced at the event and the competition run for some excellent craft beers, supplied from Holborn Cask Ales in Ormskirk; I did promise a shout out to the winners, so congratulations to: Andrew Barlow (1st place) Jason Peters (2nd Place) Mark Toney (3rd Place) Les O’Grady (4th Place) Incidentally, Andrew and Jason both guessed 7 breweries correctly and Mark and Les guessed 6, so a tie-breaker was required in the form of guessing the month and year of Germany’s Reinheitgetsbot, which split the winners accordingly. So, which Breweries won then? Continue reading below for full details. Pale Ale Category 1. Mad Hatter Brewery – Liverpool Wit 2. Thornbridge Brewery – Wild Swan 3. Meantime – London Pale Ale 4. Liverpool Organic Brewery – 24-Carat Gold 5. Melwood Brewery – Paleface IPA Category =1. Thornbridge Brewery – Jaipur IPA =1. Liverpool Organic Brewery – Shipwreck IPA 3. Meantime Brewery – Meantime IPA 4. Melwood Brewery – Equinox 5. Mad Hatter Brewery – Follow the White Rabbit IPA Stout or Porter Category 1. Meantime Brewery – London Stout 2. Mad Hatter Brewery – Fatter Stout =3. Liverpool Organic Brewery – Kitty Wilkinson =3. Thornbridge Brewery – Beadecea’s Well 5. Melwood Brewery – Derby Stout Overall Brewery Placing 1. Thornbridge Brewery – 6 points 2. Meantime Brewery – 7 points =3. Liverpool Organic Brewery – 8 points =3. Mad Hatter Brewery – 8 points 5. Melwood Brewery – 14 points Although the scores seem stretched from top to bottom, the voting was quite tight in some places and all the beers received quite positive reviews; the Derby Stout in particular was particularly unlucky, just missing out on a lower score. Anyway, congratulations and thanks to the Breweries for getting involved and helping out with glassware loans and providing a discount on the beers to keep the ticket costs as low as possible, many thanks to John and Julie at Melwood for jumping in with provision of additional beers for the event too. Thanks also go to Gaz and Sue at Mad Hatter for glassware loans, especially to Karen Reilly for organising the venue and Angela Mulligan for helping to keep the event running smoothly. Finally special thanks to all the people who attended to make the event a veritable success; I think I’ll be hiring some elves to help run the event and keep things ticking along without having to run around with trays of beer! Stay tuned for the next event folks, I shall be putting feelers out for breweries to get involved and will spread the news on my Twitter feed, Facebook page and via this blog. Cheers and catch you all soon, Pedro x The Meet the Brewer events across the UK are proving to be exceptionally popular ways to spend an evening. Twinned with the relatively rude health of the cask and craft brewing scene, social occasions with the additional spice of running shoulders with a brewer and imbibing a brewery’s best wares have given rise to the building momentum and thirst to try new brews and catch glimpses of beers that are otherwise stocked sporadically in drinking establishments. In the latest iteration of Liverpool’s Clove Hitch and 23 Club outings and following the successful Brewfist tasting in December 2013, Logan Plant, son of the erstwhile Zepellin frontman, presented six of Beavertown Brewery’s flagship beers for an eager crowd to experience. Set up in partnership with Byron Knight December 2011, the brewery began in relatively modest surroundings of a kitchen of Dukes Brew and ’Que, De Beauvoir in Hackney. Incidentally, a colloquial twisting of the location gave rise to the brewery’s name. Fast forward to March 2013 and the Beavertown boys set up new premises to grow their capacity and cement a reputation at Fish Island, with future plans to get canning. According to Logan, Beavertown’s beginnings were seeded long before 2011 and a while before his epiphany in New York and subsequent realisation. Teenage ale infatuation with a session beer, spending afternoons sinking a few beers in the beer garden was a precursor to a later moment of clarity. Whilst part of a band playing in New York, Logan was having to eat rather late and therefore experienced American style craft beers and barbecued meat, giving a push to exit stage left from gigs and the recording studio and thus into the brewery. Back to present and to Liverpool, the Monday Mersey evening air is chilly, but Logan’s passion has given rise to 6 beers that we are presented with for delectation…. First up was the proverbial ‘Neck Oil’, a veritable session beer if ever there was, weighing in at a reasonable 4.3% and bursting with citrus lemon and cut grass freshness. It is a very easy drinking, straw coloured and dry hopped number; something apparently influenced by Logan’s Grandfather who referred to an estimable drinking session at his local as the time for the ‘application of neck-oil’. A slightly stringent mouth-feel gives this beer a pleasant edge if you’re wanting to partake in a few. ‘Gamma Ray’ is the second and possibly one of the most common of Beavertown’s beers to be had. A former employee at the Kernel (another brewery in London) was the first recruit to Beavertown’s brewing team and after a couple of iterations, hit upon a dry hopping ploy with Amarillo, Calypso, Columbus and Omega hops for this tasty and light bodied American style pale ale. There is plenty of flavour, similar to the Neck Oil with citrus character, but a more coating mouth-feel and plenty of fruit. It will be the first to be canned when Beavertown roll out their new venture soon. Third up was the ‘8-Ball Rye IPA’ which was a much softer edged beer than the previous two. The initial process was using 3 grains and approximately 17% rye in the malts, there was some difficulty sparging due to the finely milled particle size provided by the supplier. Upon a solution being achieved through supply chain amendments, an earthy, spicy beer with a cloudiness has been created, using a combination of US and New Zealand hops to bring out a delicious IPA at 6.2%. ‘Some Like it Hot’ was next to hit the taste-buds; a chilli and lime saison, with the addition of raspberries and apples from Chegworth Orchard, giving rise to a standard sourness, but twinned with a very interesting tart-heat in the aftertaste and mouth-feel. The acidity is finely balanced with the level of hopping, giving an intensely fruity beer which was influenced by a cocktail mixologist who recommended trying to achieve something similar to a cocktail. The dry hopping with chillies provides a clever dimension to the beer providing some depth of flavour plus the expected heat. Onto the darker stuff with a black IPA named ‘Black Betty’. A beer which allegedly came about by a happy accident in the brewery, aiming for a beer that was reminiscent of the popular and nostalgic ‘black jacks’ chewy sweets so many of us of a certain age will remember. Coming in at 7.4%, there is plenty of punch to this dark IPA along with lots of fruit from the hops and a coffee and chocolate infused depth provided by the use of 5 types and especially darker malts. The aromatics kick quite a lot of arse here, belying any indication of a heavy body and any expectancy of a greater amount of chewiness. Finally we hit the big brother to a standard Beavertown brew, the ‘Imperial Smog Rocket’, which weighed in at a hefty 10%. Using smoked malt and brewed in the imperial style popular with Catherine the Great, the Imperial Smog Rocket was built as a foil for some collaborative work performed with the Brewdog boys. They created an Imperial Stout which was named ‘Catherine’s Pony’ (do an internet search for stories surrounding Catherine the Great and horses… just don’t complain when you find out why they named the beer as such, the dirty boys), but Beavertown decided they could raise the bar from the collaboration and thus launched the rocket, creating a thrust of big chocolate and coffee oiliness. Magnum and Chinook hops sit atop a mountain of malts, drifting in and out of liquorice, with some vanilla and smoke. A must-try beer, but perhaps stick to one or two eh? An excellent evening with affable hosts as ever, Logan has promised to make some more rounds when the canning gets going, I suspect we will be seeing a lot more Beavertown if they keep the bar as high as the above beers are set.
Until the next time…. Cheers! Pedro. --------------------------------------------- Beavertown Brewery Web: http://www.beavertownbrewery.co.uk/ Follow Beavertown on Twitter: https://twitter.com/BeavertownBeer Clove Hitch/23 Club: https://twitter.com/theclovehitch / https://twitter.com/TwentyThreeClub Tel: 0151 709 6574 Address: 23 Hope Street, Liverpool. L1 9BQ |
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