For those who weren’t at the ICB brewery tour at Trouble HQ recently, we announced a tentative plan to hold a brewing competition. The competition will select a home-brewed beer to be scaled up to a commercial batch size in our Allenwood brewery and be sold at the Franciscan Well Easterfest in 2011.
Here’s the T&C’s:
I made the tour but missed the food - though luckily due to a few people being absent we got our tour given by the very knowledgeable Dave Phillips.
The tour starts in the reception and a quick history of the brewery is given. This began with the explanation that the brewery was started by a farmer purchasing the Crowe Brewery in 1880. Unfortunately only a couple of sentences' reference was given to the famous 'Mr. George', the buy-out in 1987 and the subsequent formulation of the 'Victory Ale'. (I would highly recommend watching Michael Jackson's The Beer Hunter to get a real sense of the romance of this tale.) Further information on the complete history is in the links below.
First stop was the Maris Otter and the malted barley. We were brought straight upstairs to the malt stores. The germination and roasting process was explained, this is where my lads got involved - they got to pass around the barley at different stages of roasting - I was pleasantly surprised with the level of detail the tour was taking!
It's twelve years since Tess and Mark Szamatulski published the first edition of Clone Brews, a slim volume containing detailed instructions on how to recreate 150 different beers from around the world. The book was a hit with homebrewers, with its combination of clear, concise instructions and the enhancement of extract recipes with minimash and all-grain options. The end results of recipes, anecdotally speaking, tend not to be exact replicas of the beer being copied, but it's a useful book for when you want to make a beer in a particular style and you know of a commercial example.
Now, the publishers have released a revised and expanded edition of the book, incorporating even more clonable beers.
Experiment: To compare the flavour profiles generated from different brewing methods
The premise for this experiment is to investigate the link between how beers rate in flavour when produced in three different methods
a) Kit beer, where hopped liquid extract is fermented (brewing by numbers)
b) Extract beer, where Dried Malt Extract (DME) is boiled with hops and then fermented (brewing with the training wheels on)
c) All-Grain beer, where malt is extracted from grain, before being boiled with hops and fermented ("proper" brewing).
Which method of making beer produces the highest rated beer in a blind taste test?