Wednesday, 3 November 2021
Monday, 1 November 2021
If, like me, you look forward to a few glasses - or even pints - of Fuller's Vintage Ale each autumn, you're going to be sadly disappointed this year. Unless, that is, you caught it at the London Craft Beer Festival back in August.
|Cask-conditioned Vintage Ale 2020|
This year, however, there has been a problem. I heard from multiple sources that the casks had been sent out, but had then been recalled by the brewery. So I asked for more information and this is the reply I received:
"We released a very small quantity of Vintage Ale 2021 on cask this year at London Craft Beer Festival in August and a handful of pubs during Cask Ale Week.
"Unfortunately, as time progressed, we weren’t completely happy with how some of the Vintage Ale 2021 casks were tasting when we sampled them.
"There were a few cases of low cell counts, which left them susceptible to oxidation. While they posed no safety risk, we did recommend to the pubs that still had stock to withdraw from sale.
"Hope that is helpful to know. We’re sorry for any disappointment caused. Our priority is always ensuring consumers enjoy our beers and experience cask at its best."
It's hard to judge from the outside, but it looks like something went badly wrong while the beer was being prepared for cask. This involves filtering the beer and then reseeding it with the right amount of fresh yeast for that secondary conditioning in-cask.
It all seems rather odd. Yes, it can be a ticklish process to get right, but Fuller's brewers should have plenty of experience here, and under normal circumstances you then have experienced cellar staff in the pubs who are able to make the final quality decision.
Yet the reports I've seen from LCBF suggest the Vintage Ale was unusually sweet this year. Could someone have forgotten to reseed it with fresh yeast? Or what else might have gone wrong? Either way, it is disappointing - but still, better no beer than bad beer, I guess.
Tuesday, 19 October 2021
Haacht is certainly a name I recognised, not just as the brewer of M&S Belgian Lager(!) but as one of the older family breweries in Belgium. So when I spotted its bar at this year’s Brew//LDN show, I was curious: with all the problems over Brexit red tape and with fewer mainland lorries coming over to the UK, why would a Belgian brewer be entering the UK market right now?
The brewery has three main families of beers, plus a few individual brands and outliers, such as its Belgian Pilsner, Primus. Super 8 is the more mainstream line – Export is a pale lager, Flandrien is a strong (6.4%) blonde ale, Blanche is as you might guess a Witbier, and then there’s IPA (6%), which is more traditionally English in style than American or Belgian. For now, only the IPA and Flandrien are coming to the UK.
Then there’s the Charles Quint line of three strong beers, which aren’t coming over, and thirdly, the family that Belgian beer lovers are most likely to recognise which is the Tongerlo abbey beers.
These remind us that, while Trappist beers can only be brewed in the abbey precincts, almost all ‘abbey beers’ are actually brewed commercially, with the brewer having licensed or bought the name. Here, there’s three regulars – Tongerlo Lux is the Blond (6%), then the Dubbel is Tongerlo Nox (6.5%), and lastly there’s the Tripel, Tongerlo Prior (9%).
So what of the beers?
Haacht had Super 8 IPA on draught at the show – deep chestnut-brown and dry-sweet, with notes of toasty malt, biscuit and grapefruit, it’s a very nice modern take on a classic English IPA. Flandrien on the other hand is more classically Belgian in style – a little candy sugar and spicy hops, its sweetness balanced by a drying alcohol warmth. If you like Leffe, say, you’ll probably like this.
Nox (right) is dark and plummy-sweet, lightly roasty and ashy, with hints of wine and cocoa, and a drying hoppy bitterness. Prior Tripel is fruity and lightly floral, full-bodied and estery-smooth, with hints of Weissbier-like banana and lemon, and a boozy warmth balanced by peppery drying hops.
All in all, it’s a pretty solid line-up. Nothing too crafty, but well-made examples of Belgian – and English – classics. Langley adds that, in Belgium at least, Haacht also has several seasonals such as a Belgian Saison and a Tongerlo Christmas beer. “They’re also going to bring out a Stout,” he added. “On one level they’re very staid, and on another they continually surprise me!”
Sunday, 17 October 2021
When I tried last year’s brew of Luftballon, it seemed just a little light for the style, but this year’s release is smack on target. It’s smooth and malty-sweet, lightly bready and toasty, with drying hoppy notes and a mild bitterness, mouth-filling yet somehow also light and not cloying. Just the ticket, both for Oktoberfest and more generally for an autumn afternoon or evening...
*Or at least it does for the non-Americans out there – most American breweries that brew Oktoberfestbiers stick to a variation on the amber-brown Märzen style, whereas the Bavarians almost all switched about half a century ago from Märzens to golden Festbiers.
To explain further, Märzen was more or less a stronger version of what we now know as Vienna lager – the amber beers that succeeded Dunkel lagers as the mainstream drinker’s choice. Meanwhile, Festbier is basically a strong version of Munich Helles, the golden beer that in turn displaced Vienna amber in the Bavarian public’s affections.
And yes, I know that if the Munich Oktoberfest had been running this year it would be over by now...
**The six Munich Oktoberfestbiers are all fine brews and eminently quaffable, but having a choice is nice – and there’s always something a bit uncomfortable about a cartel. (The Big Six Munich brewers are the only ones legally allowed to use the term ‘Oktoberfestbier’ and sell it at the Wiesn. In my opinion, if that isn’t a cartel then I don’t know what is!)
Still, hopefully next year Munich will get that more choice too, as upstart Giesinger Bräu has reportedly broken through at last and got permission to become the seventh member of the Oktoberfestbier gang, alongside Paulaner & Hacker-Pschorr (both owned by Schörghuber), Spatenbräu & Löwenbräu (both now AB-Inbev) & the two independents Augustiner & Hofbräu-München.
Thursday, 30 September 2021
If you’re at all interested in the history of beer, you will have seen the name Samuel Allsopp. the pioneering brewer and exporter of India Pale Ale. He and his sons built their Burton-on-Trent brewery into one of the largest in the world, before some unfortunate business decisions by Samuel’s grandson combined with a market slump to push it into receivership in 1911.re-established the name and worked with Jim Appelbee, the former head brewer at Molson Coors’ William Worthington’s brewery in Burton-upon-Trent, to turn recipes from the only surviving Allsopp’s brewing ledger into beers for more modern ingredients and tastes. They’re starting with two, a Pale Ale and of course – how could they not! – a classic British IPA.
Jamie Allsopp has also reacquired some of the Allsopp’s trademarks, including the famous upright red hand, which had subsequently been taken over and used by first Ind Coope (which was 'Ind Coope & Allsopp' as late as 1953) and then Carlsberg. Most recently the mark had been bought by BrewDog, for a historical IPA project which as far as I can tell never bore fruit.
The family legacy was all around when he was growing up, Jamie says. “We had mirrors, and jugs, and ashtrays – there was Allsopp’s memorabilia on every table.” He adds that while for his father it was just family history, his grandfather had remembered the brewery business.
The old Allsopp’s brewery is long gone, of course, with a Carlsberg factory now on the site, so having located recipes he needed a brewery for them. He found one in Sheffield, some 50 miles from Burton, where Mark Simmonite had a 16-barrel plant originally built for another project.Chevallier barley, a heritage variety that dates back to the 1800s.
The result is two classic British-style beers – the Pale Ale (4.4% bottled, 4.0% in cask) is refreshing, malty and drying, with a slight earthy note, while the IPA (5.6% in bottle, 5.0% casked) is smooth and lightly sweet under a drying hoppy-woody topnote.
So what’s next for the revived Samuel Allsopp & Sons? The new website shows a Lager Beer, although it’s not on sale yet. Its 1897 purchase of an expensive lager brewing plant was one of the ill-timed decisions that helped crash the original Allsopp’s. The market wasn’t ready for Allsopp’s Lager back then,* although the redundant plant was later moved to Alloa and used to brew the predecessors of Skol lager.
Jamie also notes that before Napoleon closed off the European market to British brewers, and before the IPA trade opened up, the company was one of several shipping Porter to Russia. Then from the 1850s there was Allsopp’s Arctic Ale, originally 11% and brewed to accompany expeditions heading to, yes, the Arctic. Indeed, Jamie bought a bottle of a later Arctic Ale brew, the 9% 1875 version, at auction last year. Could a Porter, an Arctic Ale, or even a Russian Imperial Stout be next on the Allsopp’s menu? “Watch this space,” is all he’ll say.The one question that remained for me was, given that Jamie is a wealthy Old Etonian ex-financier, is this more than just a rich man’s vanity project? Being able to self-fund certainly makes something like this far easier to do, yet at the same time Jamie’s deep affection for the Allsopp’s history is almost palpable, and it's clear that he genuinely wants to revive it.
In fact, it feels as if it’s something he has long wanted to do, but only now has the time and resources for. “I worked in finance for 20 years, but this was my lifetime ambition,” he smiles. “Selling pints – now I wake up every morning happy!”
*Curiously, there is already an Allsopps Lager in Kenya, named for where it's brewed, in the Nairobi suburb of Allsops.
Thursday, 23 September 2021
There’s been quite a bit of worry recently about the future of cask ale – or real ale, as many prefer to call it. Cask’s share of the beer market has declined in recent years and then it took another big hit from the Covid-19 lockdowns. That’s because almost all cask ale is sold via pubs, and they were closed.
|Wild Card's hazy cask Pale|
Even before the pandemic, some brewers had been talking about the need to increase the price of a cask pint to restore a bit of profit margin. Others had largely or wholly moved to keg as it was the only way they saw to make a decent return – and of course the pandemic-driven move to selling bottles and cans, instead of draught beers, has accelerated that shift.
Similarly, the uncertainty involved in the post-lockdown reopening of pubs seems to have encouraged many to reduce the number of cask pumps in use – and some to drop cask altogether. Pub visitor numbers are both down and unreliable, by all accounts, so I can see it’s a risk – after all, once you tap a cask, it needs to sell within days, whereas a keg can stay good for weeks.
The paradox is that demand for cask doesn’t seem to have fallen as much as the more pessimistic brewers had feared or expected. Twice recently, I’ve spoken with London-area brewers who say their cask sales are up, in part because others have dropped out of the business.
|'Small pack' at Brockley|
Wild Card co-founder William Harris said that although the majority of each 20hl cask brew is sold via The Tavern on the Hill, “people really want cask from us, partly because a lot of firms have pulled out from it. Mostly it’s cask-led pubs looking for suppliers, and it’s mainly a London issue – outside London there’s still plenty of cask around.”
And then on a visit to Hither Green, near Lewisham, I discovered that Brockley Brewery was also nearby. In the brewery taproom I was surprised to find that as the (inevitable, these days) cans on sale, they had four cask ales on draught, all dispensed by gravity from casks in the coldstore, and to learn that Brockley's production is now around 50% cask. The story was similar – it’s picked up cask sales volume from other breweries who have dropped out of the business.
Is all of this good news or bad? I’m not really sure, but I do find it interesting – as in the apocryphal ‘curse’, “May you live in interesting times.”
Friday, 10 September 2021
|Honey dissolved in whisky? Sure, why not!|
Plant-based products were another grouping, including vegan ice lollies, and of course lots of snack brands – crisps and the like. A drinks quarter offered any number of craft gins and rums, modern whiskys and liqueurs, hard seltzers and so on – even a mobile gin distillery, though for flavouring pre-made spirit rather than distilling it afresh. What there wasn’t much of, as far as I could see, was beer.
At last though I found a few beers. First was Fungtn, which is pronounced Function but with a nod to ‘funghi’ because, as well as being alcohol and gluten-free, it has mushrooms in it… They’re not just any old funghi either, they’re “adaptogenic functional mushrooms” as used in traditional eastern medicine. Oh-ho. There wasn’t time on site for more than a sip to confirm that yes, they’re good lo-no brews, but fuller reviews of Chaga dark lager, Lion’s Mane IPA and Reishi Citra beer will follow.
And then just as the show was wrapping up, I discovered PR Dutch Drinks who distribute in the UK for 20-odd craft breweries from I think you can guess where. They include the likes of Uiltje, Poesiat en Kater, Kompaan, Emelisse, De Molen and Brouwerij t’ IJ (and yes, I know that not all of those are independent now).
|OK, who doesn't fancy owning a mobile still?|
This is partly the extra cost of transport and of having valuable goods in limbo for weeks on end, but it’s also payment terms: being on 30-day terms with your supplier is not much use if the goods take 30 days to arrive! “We’ve had to change the definition of delivery,” he says.
I hope to catch up with Eric again at some point – he also runs The Bolton, a pub in nearby Earls Court with a specialist Dutch & Belgian beer bar upstairs called Proeflokaal Rembrandt. (I notice this is also where you can pick up your Dutch Drinks orders, and avoid delivery fees.)
Just coming back to Olympia after more than a year was startling too, as almost the whole area now seems to be a building site. At the eastern end, the Grand Hall and National Hall are still there – they are Grade II listed buildings – but they’re shrouded and fenced-off, and even inside the lobby it was almost impossible to hear yourself think due to what sounded like a pneumatic drill just behind a wooden partition.
Meanwhile at the western end of the site, pretty much everything has been demolished. It turns out that most of Olympia is being rebuilt, with lots of new office space (just in time for the work-from-home and hybrid-working revolution, hah!), two hotels, new public spaces, a 1,575-seat theatre, and an exhibition hall with a 3,500-seat live music arena on top of it. Completion is due in 2024.
Tuesday, 10 August 2021
|A bit of a gusher...|
It set me thinking. What are the fundamental things setting a well-made pale ale apart from a lager? There may be fruity esters from the warmer ale fermentation, say, but they can be minimised. The existence of Kölsch – which to the uninitiated might appear to be a pale hoppy lager, but some which beer geeks insist on calling a pale ale – shows how close the two can be, as do several British ‘lagers’ that are actually warm-fermented, such as Fuller’s Frontier.
In the opposite direction, so too do the snobbish descriptions I’ve read online of Eichbaum’s clean and smooth Steam Brew Session IPA as “lagery”. Then what’s going on with these rough-edged and yeasty brews?
Then it struck me: it’s most likely a legacy from the early days of German ‘craft beer’, when the most important thing seemed to be to differentiate yourself from the industrial Pils producers. So if their beer was golden, hoppy and as bright as a new pin, yours needed to be murky amber and tasting of yeast.
I had hoped it would have changed by now. After all, what inspired many new-wave brewers in Germany and around the world were the big flavours and aromas of golden-bright Sierra Nevada Pale Ale and its ilk. The opportunity is still there to create great Pale Ales, and differentiate or localise them by using all-German ingredients.
It’d be a huge shame if, instead of capitalising on the broader palette of aromas and flavours available to them, it turns out many German brewers – and drinkers – still prefer to lazily define German Pale Ale as “Hey look, it’s definitely not Pils!”
Thursday, 5 August 2021
But in the quest for a headline – and to incidentally promote its other activities – the Money.co.uk website has given it a go. Working on the three measures of price, brewery density and bar density, it lists the top three as Asheville (in North Carolina), Prague and Krakow, with major craft beer destinations such as Denver, San Francisco and yes, London, way down the list.
Breweries per 10,000 people
Bars, pubs & clubs per 10,000 people
Average price per pint (£)
What they’ve done is to take brewery numbers from Ratebeer, venue counts from TripAdvisor, and the average price per pint from cost-of-living tracking site Numbeo.
Those who know the US scene will not be surprised by presence there of Asheville, a party-town full of small breweries, nor I suspect by Fort Collins, where 20+ craft brewers, most notably New Belgium and Odell, have grown in the shadow of a massive Budweiser factory. Prague and Krakow, on the other hand, benefit more from low beer prices and thriving nightlife.
Pricing – or rather the extortionate rate of beer tax in the UK – is a big part of what pushes London to an absurd 39th out of 40. And that’s despite London having more than twice as many breweries as any other city on the list, and being second only to Tokyo in its number of venues. Well, that and the fact that Money’s analyst has normalised by population, which drops sprawling London down below even Antwerp and Anchorage on "Breweries per 10,000 people".
Re-sorting the full list of 40 cities it’s interesting to see other effects apparently at work. For example, craft beer meccas such as Portland Oregon, San Diego and Denver report beer prices around $6 a pint, while in the likes of Kansas City and Milwaukee it’s nearer $4.
Is that because more people in the latter two drink cheaper macro, or because they’re less fashionable and wealthy areas, so prices are lower? I don’t know – although a quick look at Numbeo suggests that its data may not be the most reliable as it merely quotes average prices for “domestic” and “imported” beers. This is a crappy old Americanism from the days when the typical menu choice was Bud/Miller/Coors for Joe Regular, and Heineken or Amstel for Joe Posh.
It’s all a bit of fun though, and it certainly generates a few ideas for places to visit, as well as a picture of what you can expect to be charged in different countries around the world. Just don't take Money's promotion of debit cards as gospel – cash remains king in many places, including Germany where pre-pandemic habits are reasserting themselves.
Let's rephrase it them: what’s your favourite city for beers, and why?
Tuesday, 3 August 2021
Then the long-ish queue to get in, still reasonably distanced while we all waited to have our Covid passes checked, and finally into the cavernous halls of The Printworks... Again, it really was not busy - partly by design, as the organisers were determined to avoid crowding and said they'd gone for just half the theoretical maximum capacity, and partly because it was so early in the first trade session that some bars hadn't quite finished setting up yet.
Anyhow, I'm typically rubbish at taking photos, often only remembering once it's too late, so this time I decided to get it done while it was quiet. The early start gave a better view, even if it also meant a slight absence of atmosphere! Here's a few samples...
Thursday, 29 July 2021
The first, Windsor & Eton’s 7.2% Magna Carta, I bought in the brewery shop at one of their Knight Club events – a friend was a member and invited me along. It’s an interesting beer – a barley wine, but with the herb and spice mix known as Gruit as well as hops, and based on a recipe by a keen homebrewer local to Windsor, who then helped mash-in the commercial brew. And while it was brewed in 2014, with a few samples escaping that year, its proper release was in 2015 to mark 800 years of the eponymous Great Charter.
The second is a sad reminder of the days when, thanks to the Single Market, brewing across country boundaries wouldn’t have generated the paperwork it would today. Although badged, and I believe bottled, by Shepherd Neame, this 10% Barley Wine was actually brewed in Sweden, as a collaboration with Sigtuna Brygghus.
So what of my ageing experiment so far? It’s telling, perhaps, that the stronger beer survived better, although it may of course also be that Shep’s longer experience with bottling had a part to play. There's also the fact that the Sheps beer was in a presentation box, which explains why its crown cap was pristine, unlike the rusted and dusted WEBrew one.
Anyway, I know I’ve a few even older bottles that need opening – mostly Fuller’s Vintage Ales – so I will continue to investigate!
Saturday, 24 July 2021
“I can relax a bit here, because everything has Brett in it anyway,” says Holy Goat co-funder and sour beer specialist Johnny Horn, comparing life in his own small Dundee brewery to his previous role, cuckoo-brewing sours for Vault City in the much larger – and more mainstream – brewhouse at 71 Brewing across town.
At Holy Goat he focuses on two main brews: Goat Wizard is a 6.8% ‘Golden sour ale’, while Crimson Queen is a 7.4% Flanders Red. There is a third, an 11% Russian Imperial Stout called Foehammer, but that’s contract-brewed in Edinburgh by Newbarns, no doubt to keep it safe from all those sour influences.
“It’s all mixed-fermentation here,” Johnny explains. “The primary ferm is 100% Brett, then we use our own mixed culture to do the souring and finishing.” Brett for the initial fermentation? Yes, you read that right – Brettanomyces is more often used for finishing, to dry out a beer by eating up the complex sugars that your regular Saccharomyces yeasts can’t digest, but at Holy Goat he’s fermenting a complex wort using only a pair of Brett strains.
The secondary mixed strain is equally interesting. It combines a Lactobacillus strain – that’s the bacteria that produces the lemony-tart notes in Berliner Weiss and assorted modern sours – with a Kveik. That’s the Norwegian farmhouse yeast that’s fascinated both of us since it was thrust out of obscurity some years ago, and which Johnny adopted with gusto – that’s him in effigy on Filungar, the collaboration Kveik IPA he brewed with Gipsy Hill, by the way.
The results are, as I said, amazing. The Vault City beers I’ve had have been very good, but most were very much fruit-forward with a layering of tart or sourness. Goat Wizard and Crimson Queen are more complex and multi-layered, and beautifully integrated with it.
The Crimson Queen in particular is gorgeous – tart and lightly balsamic sour, yet somehow smooth with it, it’s rich and fruity-dry with its Bretty juicy berry notes intensified by refermentation on local Scottish blackberries and tayberries.
Goat Wizard is funky and earthy, dry-sweet and sour with notes of lemon and stonefruit, yet despite its rich fruity flavours and tartness, it is both unhopped and unfruited – the flavours all come from the malts and fermentations. Having perfected the base beer though, Johnny is now experimenting with maturing it over fruit and herbs. We were able to taste from the tank a version aged over Sicilian citrus – bright, zesty and delicious, and subsequently released as Citrus Crusher. There’s also now a honey and elderflower version, called Honeybucket, which I very much look forward to trying – if there’s any left...
|The brewer and his brewery|
The last time we met, he was still brewing with Vault City, which he also co-founded. He moved on from there last year – or perhaps it was Vault City that moved on, as they went back to Edinburgh while Johnny stayed in Dundee.
It amused me a little that the 10hl brewkit that he and his new business partners, Scan and Graham, pulled together is – like Johnny himself – a London transplant. The brew vessels and three of the fermenters were formerly at Islington brewpub the Earl of Essex, while his other fermenters are ex-Kernel. “We have 20hl fermenters coming, we’ll double-brew into those,” he adds.
Why so many fermenters for just two core brews? In a word, time. The beers spend a full three months maturing, so even if you only brew once a week, that’s twelve batches sitting around.
Tuesday, 16 March 2021
Beer styles are a perennial topic for discussion among beer geeks - sorry, I mean 'aficionados'! I was in just such a debate last week, discussing whether a particular brew should be classed as Bitter, Pale Ale or Golden Ale.
Over on sites such as Ratebeer and Untappd, and among the BCJP beer judges, it's even worse - does this particular Amber/Red Ale meet the specs for Irish Red or would it be better listed as American Amber? Is this Pale Ale - English, Pale Ale - American or Pale Ale - International? And how do we differentiate between Lager - Strong and Bock - Helles?
The name's unchanged of course, and the griffin is always there, but just look at how the description changes!
* Distinctive Best Bitter
* Special Pale Ale
* Outstanding Premium Ale (superlative overload...)
* Original Ale, and now...
* Outstanding Amber Ale
So one beer has at various times in its history been Best Bitter, Pale Ale, Premium Ale, whatever that is, and today it's Amber Ale. OK, so now tell me what you reckon the difference is between Bitter and Pale Ale? 🤔
Let me say it again then:
Amber Ale is just Bitter under a new name.
Dark Ale is just Mild under a new name.
Oh, and historically at least, Bitter was synonymous with Pale Ale - and by the look of it, for many brewers it still is. Or am I wrong??
*Well, I say 'refreshed', they say 'unveiled a striking new brand identity' 😉
Sunday, 14 March 2021
One of the few compensations of lockdown is that, while I really miss the pub, it’s been a chance to connect with local breweries in new ways. In particular, with draught outlets few and far between, many breweries have not just ramped up their “small pack” production – that’s cans and bottles to you and me – but they’ve also found ways to deliver locally, often for free.
For example, while it’s my closest brewery, the Ealing Brewing taproom in Brentford is shut for now and the only place to get their beer has been click-and-collect at the original brewpub in Northfields. Sadly, that’s not on a regular route of mine any more, so when I heard they were now doing local delivery I got an order straight in.
I've only a few bottles left – here’s some of the empties – but they’ve all impressed thus far. A couple of Saisons, including spicy Gan Bei, a couple of very nice fruited sours – properly, but not overly, sour – two strong bitters, one of them brewed with Kveik, a couple of IPAs and a rich and complex Imperial Brown Ale. Weird Beard up in Hanwell. I’ve placed several orders with them during lockdown, it helps that their minimum order for free delivery is lower for locals – I reckon sometimes the staff deliver them on their way home! Most recently, there’s been two fine Black IPAs and their excellent black barleywine, Gaslight the Electorate. (They don’t just brew black beers, by the way, they also do great IPAs, a nice Pils, and now a great example of a Helles too – although it seems to me to be closer to a Dortmunder than the expected Münchner!)
This is my most recent order with them, it includes Orange & Black which is the beer they did for the BrewDog Collabfest a few months ago. We had this as one of our dozen festival crowlers (canned from the tap in the pub) and it was excellent, so I wanted to try the properly canned version.
More recently, an opportunity came up to take part in a tasting session with another local brewery, Portobello – well, it’s t’other side of Acton but that’s still only five miles, and they deliver free inside the M25. So now there’s a mixed box from there and also Big Hug, a contract brewer that currently brews at Portobello. I’m looking forward to that little lot!
So if you’ve not ordered locally yet, have a look around and see what’s available. There’s still time before your local pub's beer garden reopens – if indeed it has one.
Friday, 1 January 2021
Watching the beer industry adjust to the reality of 2020 has been a mixture of fascination and horror. Seeing the production of cask beer crash has been terrifying – if there’s one thing I’ve really missed, it’s been good real ales, in a pub – yet on the other hand it feels as if the huge pivot to bottling and even more so to canning (“small pack” as it’s called) has brought increased beery diversity.
And even as breweries have struggled, and many have closed, others have opened – there’s even a new cask and can-focused micro opened this very month not far from me, which I plan to get to before long.
Best UK keg beer: I’m going to list Fierce’s gorgeous Big Chomp here as it was a crowler – a draught beer canned in a bar, in this case Brewdog Tower Hill. A 9% barrel-aged chocolate & caramel stout, it was one of a case I ordered when Brewdog switched to crowlers to save the 1000 kegs brewed for its Collabfest 2020. Afterwards, I wished I’d ordered the random pales case as well as the random dark – and perhaps two of each, they were that good!
Best UK bottled beer: Beer52 has been a good source for me this year, not monthly but bimonthly or so. I know some snobs don’t like it, but this year it has replaced previous errors such as licence(fake)-brewing an entire monthly case with popular and successful Cyberfest “online festival” cases, containing the likes of Harviestoun’s gorgeously boozy Old Engine Oil Engineer's Reserve, with its notes of toasted plums, chocolate and raisins.
Best overseas draught: There’s not been so much this year, oddly enough. But back in January we had a rare evening out in Hamburg, ending up at top craft bar Alles Elbe, where they were hosting a “Meet the brewers” for new-wave cuckoo outfits Blech.Brut and Atelier der Braukünste. It was the former’s Vivid Dreams, a hazy 7.3% IPA, that topped the evening – lightly creamy and warming, and as vividly hoppy as its name might suggest.
Best overseas bottled: Another one from a Beer52 Cyberfest case, WRCLW Tonka, Vanilla and Chocolate Baltic Porter Nitro from Poland’s Browar Stu Mostów was rich and heavy, and stunningly good.
Best overseas canned: Bottles still dominated in many of the places I get my beer from, notably in Germany, so this was a tougher one to work out. In the end it’s a tie between two hazy Double IPAs, both from central Europe, more or less. One was another Beer52 offering, East Coast DIPA (8%) from Croatia’s The Garden, the other was Test Trace Isolate (9.5%) from Atelier der Braukünste, which I picked up on a brief but welcome visit to Bamberg.
Best collaboration: Who now remembers the other disasters occupying the headlines a year ago? Back in January, Pressure Drop hosted a fundraiser at its Tottenham brewery for Australian bushfire relief and we went along with the kids. It got pretty rammed as the afternoon went on, but the queues moved along, there was an Aussie barbie and Aussie cakes, and there were donated delicacies such as Pressure Drop / Left Handed Giant Escape Pod, a 10% Imperial milk stout, redolent of toasted coconut, dark chocolate and a fruity bitterness.
And on that wistful note of remembering “the before times”, I’m going to end. It’s almost midnight and timer to get this posted… Happy New Year, Frohes neues Jahr, godt nytår to you all, and here’s to a better 2021. Cheers!