Blog Tracker
03-02-2014, 10:05
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2014/02/one-night-in-manchester.html)
Just back from a flying visit to Manchester. Where I got to do my favourite thing: listen to the sound of my own voice.
Beermoth (http://beermoth.co.uk/), a Manchester beer shop, invited me over to natter on aimlessly about Brettanomyces in British beer*. It seemed to go down pretty well. As did the Boddie's Mild, brewed by Jay of Quantum Brewing (http://www.quantumbrewingcompany.co.uk/) in Stockport**.
The question-and-answer session after I'd finished my bullshitting was particularly fascinating. Some very good question, not just limited to Brettanomyces. It probably would have lasted even longer idf I hadn't been in urgent need of a wee. I blame all that Mild I'd been slurping down.
It was mentioned that they've begun growing small amounts of Chevalier barley again. Someone got some seeds from a seed bank. It would be great if it made a comeback on a commercial scale.
There was a good showing of brewers and they'd brought along their own bretted beers to try. Very heartening to see that Brettanomyces is returning to British beer. It was such an important component of 19th-century brewing. My thanks to those who brought along very interesting and tasty beers. it was a real pleasure to try them.
http://2.bp.blogspot.com/-eb3E08RJM3k/Uu6bWAiHMVI/AAAAAAAAS8s/1aYb-Cs1JX8/s1600/Manchester.jpg (http://2.bp.blogspot.com/-eb3E08RJM3k/Uu6bWAiHMVI/AAAAAAAAS8s/1aYb-Cs1JX8/s1600/Manchester.jpg)
Walking back to my hotel through Manchester city centre at 23:00 was an odd experience. A bit like those car-crash TV programmes about binge drinking, but without the vomit and violence. The photo above is the view from my hotel room. I forgot to take any snaps at Beermoth. Too busy yakking.
If you'd like to hear me talk for 60 to 90 minutes (the length depends on what pops into my head along the way) about Brettanomyces in in British beer, get in touch. It's a cracking little lecture, even if I do say so myself. This is what I cover:
Introduction
Ageing Beer:
Primary and Secondary Fermentation
Pure yeast problems
Different ageing period for different styles
British styles using Brettanomyces
Porter:
19th century
Courage Russian Stout
Guinness
Harvey’s Imperial Stout
Old or Stock Ale:
Mild Ale and Stock Ale
19th century
20th century
Greene King Strong Suffolk
Colne Spring Ale
Pale Ale:
Stock Pale Ale
Bass Pale Ale
20th century
Providing me with unlimited Mild is not compulsory, but is appreciated.
* I was paid for giving the talk. And given as much 1987 Boddington's Mild as I could drink. If you've seen me drink Mild when it's hitting the spot, you'll know how much that could be.
** "It's the wrong colour." I said to Jay. "It should be darker, coloured up with caramel" "But the recipe doesn't have any caramel." I just checked, and he's right (http://barclayperkins.blogspot.nl/2012/05/lets-brew-wednesday-1987-boddingtons_16.html). Though it is mentioned in the text. Whatever the colour, the beer was lovely.
Beermoth (http://beermoth.co.uk/)
70 Tib Street,
Manchester,
M4 1LG.
http://beermoth.co.uk/
Quantum Brewing (http://www.quantumbrewingcompany.co.uk/)
Unit 4, Victoria Works,
Hempshaw Lane,
Stockport SK1 4LG.
http://www.quantumbrewingcompany.co.uk/
More... (http://barclayperkins.blogspot.com/2014/02/one-night-in-manchester.html)
Just back from a flying visit to Manchester. Where I got to do my favourite thing: listen to the sound of my own voice.
Beermoth (http://beermoth.co.uk/), a Manchester beer shop, invited me over to natter on aimlessly about Brettanomyces in British beer*. It seemed to go down pretty well. As did the Boddie's Mild, brewed by Jay of Quantum Brewing (http://www.quantumbrewingcompany.co.uk/) in Stockport**.
The question-and-answer session after I'd finished my bullshitting was particularly fascinating. Some very good question, not just limited to Brettanomyces. It probably would have lasted even longer idf I hadn't been in urgent need of a wee. I blame all that Mild I'd been slurping down.
It was mentioned that they've begun growing small amounts of Chevalier barley again. Someone got some seeds from a seed bank. It would be great if it made a comeback on a commercial scale.
There was a good showing of brewers and they'd brought along their own bretted beers to try. Very heartening to see that Brettanomyces is returning to British beer. It was such an important component of 19th-century brewing. My thanks to those who brought along very interesting and tasty beers. it was a real pleasure to try them.
http://2.bp.blogspot.com/-eb3E08RJM3k/Uu6bWAiHMVI/AAAAAAAAS8s/1aYb-Cs1JX8/s1600/Manchester.jpg (http://2.bp.blogspot.com/-eb3E08RJM3k/Uu6bWAiHMVI/AAAAAAAAS8s/1aYb-Cs1JX8/s1600/Manchester.jpg)
Walking back to my hotel through Manchester city centre at 23:00 was an odd experience. A bit like those car-crash TV programmes about binge drinking, but without the vomit and violence. The photo above is the view from my hotel room. I forgot to take any snaps at Beermoth. Too busy yakking.
If you'd like to hear me talk for 60 to 90 minutes (the length depends on what pops into my head along the way) about Brettanomyces in in British beer, get in touch. It's a cracking little lecture, even if I do say so myself. This is what I cover:
Introduction
Ageing Beer:
Primary and Secondary Fermentation
Pure yeast problems
Different ageing period for different styles
British styles using Brettanomyces
Porter:
19th century
Courage Russian Stout
Guinness
Harvey’s Imperial Stout
Old or Stock Ale:
Mild Ale and Stock Ale
19th century
20th century
Greene King Strong Suffolk
Colne Spring Ale
Pale Ale:
Stock Pale Ale
Bass Pale Ale
20th century
Providing me with unlimited Mild is not compulsory, but is appreciated.
* I was paid for giving the talk. And given as much 1987 Boddington's Mild as I could drink. If you've seen me drink Mild when it's hitting the spot, you'll know how much that could be.
** "It's the wrong colour." I said to Jay. "It should be darker, coloured up with caramel" "But the recipe doesn't have any caramel." I just checked, and he's right (http://barclayperkins.blogspot.nl/2012/05/lets-brew-wednesday-1987-boddingtons_16.html). Though it is mentioned in the text. Whatever the colour, the beer was lovely.
Beermoth (http://beermoth.co.uk/)
70 Tib Street,
Manchester,
M4 1LG.
http://beermoth.co.uk/
Quantum Brewing (http://www.quantumbrewingcompany.co.uk/)
Unit 4, Victoria Works,
Hempshaw Lane,
Stockport SK1 4LG.
http://www.quantumbrewingcompany.co.uk/
More... (http://barclayperkins.blogspot.com/2014/02/one-night-in-manchester.html)