SOME BEERS ARE BLUE...

FERMENTwww.beer52.com / Issue #8 / £4

EXPERIMENTS IN THE GLOBAL CRAFT ALCOHOL MOVEMENT

SOME BEERS ARE RED...

BUT WE LOVE THEM ALLAT BEER52!

#TRYANUARY?

BORN IN THE USA?PLUS ONE MAGAZINE

BEER52 MEMBER, JADE FARRING-TON EXPLORES #TRYANUARY.

Editor: Laurie BlackBeer Taster: Chris Miller

NEIL WALKER TALKS US THROUGH HIS FAVOURITE AMERICAN STYLE BUT BRITISH-BREWED BEERS

THE SECOND INSTALLMENT FROM PLUS ONE, FEATURING THIS MONTH’S CHOSEN GIG, BAND AND ALBUM

CREDITS

P. 5

P. 8

P. 14

BEER SCHOOLBEER52 HEAD ALONG TO BREWDOG BAR IN EDINBURGH TO DO A BIT OF BEER AND CHEESE TASTING. TOUGH JOB, RIGHT?P. 11

BREWERY PROFILESFEATURING ART CERVESERS, KRUT AND DARKSTAR

I SAYGOODBYE,YOU SAYHELLO.

— 3—

Laurie Black - Editor

Welcome to the latest edition of Fermentmagazine, and it’s an emotional one for myself. I’m sad to announce that this will be my lastpublication as editor, as I am moving on to pastures new and a new job as a ‘whisky broker’, which will involve liaising with investors in regards toownership of ex-wine casks for maturing whisky. For any savvy investors out there, please just get in touch and we can talk business!

I’ve had been a hugely exciting time at Beer52, and it’s been great to soak up some of James Brown’s passion for sourcing the very best craft beers from across the world. As editor of Ferment, it’s been my job to convey some of that enthusiasm to you, our members, and I sincerely hope that you’ve enjoyed the last few editions with me behind the wheel.

This month, we look back at our recent trip to the BrewDog bar in Edinburgh, and try to recall which of the many, many beers we sampled wereparticular favourites of ours. If you haven’t already guessed, we thoroughly enjoyed the experience...

As always, Plus One Magazine will be reviewing the music scene for us, and Whisky Corner will be getting a bit smoky as we look at the use of peat.

You might be wondering, who’s going to replace me? We’ll between me, you and the beers in the fridge, it’s Erin, formely of Brewdog Bar in Ed-inburgh. She’s cool and knows her stuff when it comes to beer, writing and design. Exciting time ahead for Ferment!

Thanks again, and all the best!

Cheers!

the new love triangle. it’s not cheating.

all the flavour. half the fat.

available at waitrose

#TRYANUARY?

While half the country was doing its best to bankrupt struggling pubs via Dry Jan-uary, independent breweries were busy hitting back with Tryanuary, an innova-tive attempt to encourage drinkers to delve into the craft beer world – in moderation, of course.

It began with a clear enough statement: “Join the #tryanuary movement! Make it your mission to seek out new independ-ent breweries, beers, bars and bottle shops, and share your discoveries with people throughout January. It’s that simple.”

Set up by Manchester-based creative direc-tor Andy Heggs, drinkers have embraced his hashtag across social media, posting mini reviews of Twitter and the obligato-ry arty bottle snaps on Instagram. Even Facebook, traditionally not the friend of hashtaggers, throws up a range of content illustrating the new initiative has been embraced by everyone from landlords and local breweries to magazines and has even spread abroad.

For those seeking to match Dry January’s charitable angle, Tryanuary teamed up with beer-related organisations to launch special offers where charities benefited from their take-up. A Tryanuary case of 12 beers from Yorkshire Ales resulted in a £5 donation to Cancer Research, while Big

Hand Brewing gave £10 to AgeUK for each new outlet signed up in January. They de-liberately avoided working with only one charity to allow brewers and beer drinkers to support those they wish to.

Has it worked? Only the sales figures will tell, but we can hope the usual January slump was not quite so deep this year. Brewers and publicans no doubt appreci-ate anything which offers an extra mar-keting tool and it’s clear that many have been making the most of the opportuni-ty to spread the word about their unique products.

Let’s hope this is just the beginning and Tryanuary 2016 will continue to evolve and grow. In the meantime we’ve got 11 months to explore the best the brewing world had to offer via Beer52.

BY JADE FARRINGTON, BEER52 MEMBER

GOT SOMETHING TO SAY? WE’D LOVE TO HEAR FROM YOU...@BEER52HQ

— 5—

DARK STAR

Dark Star Brewery was founded in the basement of the Evening Star pub in Brighton, which is a pub still owned by the brewery today.

Their mission is quite simple: to brew beer they love to drink and hope others agree.

Dark Star have carved a reputation for their love of hops showcased in theirsession beer Hophead and American Pale Ale (APA). However, they are far frombeing a one trick pony, brewing over 20 different beers a year. This range varies from the 3.5% ABV ‘Art of Darkness’ to their 10.5% ABV Imperial Stout.

THE CELTEXPERIENCE

The Celt Experience Brewery is located in Caerphilly, in the heart of southern Wales and their tap house - TheWheatsheaf Rooms – is in nearby in Llantrisant. Steeped in Pagan history, The Wheatsheaf Rooms has served beer tolocals for two centuries. Their core range is varied and exciting with hoppy pales, big IPAs and fruit saisons.

To finish, a quote from beer writerMelissa Cole: “For me, breweries like The Celt Experience sum up the way the craft brewing movement is, and should be, heading. Innovation through dedication to quality and growing attention for what it brews, not what it shouts”.

Brigid FireThis smoked Rye IPA has

a gripping spice backbone

held by a piney bitterness.

Brewed with oak-smoked

wheat and borrowed Biere

de Garde yeast.

ABV: 6.2%IBU: 52

@CeltBeers

Hophead is an extremely

clean-drinking pale golden

ale with a strong floral aroma

and elderflower notes from

the Cascade hops. This beer is

full-bodied and full-flavoured

yet gentle enough to make it a

favourite session beer.

ABV: 3.8%IBU: 50

@Darkstarbrewco

— 6—

ROBINSON’S ‘OLD TOM’

CHOCOLATE TOM A medium/heavey bodied chocolate flavoured beer. Rich,

sweet, chocolate & roasted flavours. On the nose you’ll get kick of Chocolate

molasses. Perfect with cheesecakes or rich chocolate cake.

ABV: 6%@robbiesbrewery

KRUT A light/medium bodied golden colored ale with 6%

alc. 33 IBUs. Aromatics of passionfruit, apricots and notes of

pine are most evident. Subdued malt character highlights the

taste of citrus from Citra hops and soft Champagne tannins

from the yeast on the palette. Refreshing with soft notes

white grapes that fades. With further aging, the champagne

yeast character will be more pronounced producing more

Champagne like characteristics.

ABV: 6%IBU: 33

@ARTCervesers

KRUTIn 2011 Krut Founder, Benjapon Kruthanooch and his lovely-wife, created Cerveceros KRUT S.L. KRUT, a craft beer company based in sunny Barcelona with their core focus of highlighting local and regional products through beer. In 2013, KRUT inte-grated it´s beer company with outstanding ART Cervesers.

GOING WAY BACK! Robinsons Brewery is situated in the heart of Stockport & has been a family run business for over 175 years. Old Tom was first brewed in 1899, we still use the same original recipe today! Old Tom was named after the brewery cat, Tom. In 2008 we worked with the renowned chocolatier Simon Dunn to create the indulgent taste of Choco-late Tom which won the bronze medal at the International Beer Challenge. We though this was one worth digging up from the time capsule and sharing with you. What do you think?

— 7—

At Plus One Magazine we’re head over heels about exciting, creative music in all its forms. We’re also extremely passionate about lovely beer and the craft ale world. Over on our blog you’ll find weekly posts on these two combined topics, written by our team of enthusiastic reviewers. Albums, gigs, interviews, ales, breweries and other selective features are all there.

@PLUSONEMAGAZINE PLUSONEMAGAZINE.BLOGSPOT.COM

ALBUM: PUBLIC SERVICE BROADCASTING

‘THE RACE FOR SPACE’

Public Service Broadcasting created quite a stir with their debut album ‘Inform, Educate, Entertain’, blending Indie and electronica with soundtracks from old newsreel films. Their 9-track follow-up - ‘The Race for Space’ on Test CardRecordings - covers the Cold War period as Americans and Soviets competed in their quest to dominate the heavens.

Our Space Odyssey starts with ahaunting take on Kennedy’s proclamation to put a man on the moon before the end of the 1960s. ‘Sputnik’ is a delicious slice of Jarre-era moodiness building beautifully, the spacecraft’s pilot being subject of track three, an urgent, infectious slice of punk-funk, complete with 6-piece brass section who sound like they’ve just been kidnapped (orrather, rescued) from a Phil Collins live tour.

Following this euphoria comes bleakness with ‘Fire in the Cockpit’: an ode to the three lost souls from Apollo 1, the darker yet equally noteworthy side of the space race explored. ‘EVA’ is a groove-laden tribute to the first ever space-walk (Extra Vehicular Activity), whereas The Other Side’ follows the orbit of Apollo 8 around the far side of the moon, velocity

reaching 7777ft/second (over 5,000mph), the tension almost palpable during the radio silence as the listener waits withbaited breath in anticipation of the crew’s successful re-emergence.

Deliciously dreamy ‘Valentina’celebrates the USSR’s first woman in space as for once the compelling audio is replaced by the delightfulbreathiness of duo The Smoke Fairies. Penultimate track ‘Go!’ is a joyoustribute to the first Lunar Modulelanding whereas final track‘Tomorrow’, complete with anunexpected euphoric coda, takes us to Apollo 17, the final manned mission to the Moon some 3 years later.

Maybe it’s not for everyone, but Ichallenge anyone to listen to theopening track without being reeled in for the whole epic journey. Thelistener can even choose a USA or USSR themed album artwork cover….. how thoughtful.

‘The Race For Space’ is released onFebruary 23rd on Test CardRecordings.

Credit: Mike Price

PLUS ONE MAGAZINE PRESENTS...

/publicservicebroadcasting

— 8—

Just My Soul Responding is the brand new single from the indie five-pieceAmber Run. Masters of their trade bound for interstellar success, theNottingham-born group released the single on 19th January on RCA Victor.

The record boasts the band’s usualsoaring vocals, soaked in emotion and venturing now and then into Bastille-shaped territory. Laced with haunting lyricism and razor sharp rhythms, ‘Just My Soul Responding’ sees lead vocalist Joe Keogh create a star-spangledambience with the help of his four fellow band mates and his blessed vocal chords.

The same indelible sound is bound in the video, which was unveiled just ahead of the official single release. And if things couldn’t get more exciting for the band, Amber Run are gearing up for theirdebut album release in 2015.

Guiding them along the way isproducer Mike Crossey, known for his hand in the success of indie-rocksensations Arctic Monkeys and Jake Bugg, amongst other talents.

Amber Run will be embarking on their UK tour this February, which is sure to spark a mighty response. The headline gig at London Dingwalls - their biggest to date - has already sold out; other dates are undoubtedly not far behind. In other words, 2015 is going to be a monumental year for Amber Run.

Writing credit: Claudia Turnbull

BAND: AMBER RUN

GIG: MARIACHI EL BRONX

Hola, ¿Cómo estás?

Come to the Mariachi show one and all!They’re still calling Mariachi El Bronx a side project and frankly that’s ratherunjust. Very much a band in their own right and now three studio albums to their name, they return yet again to the UK for a full February tour. Alter-egos of LA’s punk heavyweights The Bronx they may be, but time has proved them more than a quirky ‘suited and booted’ tribute to Mariachi music. The veteran hardcore punk rockers and their fans’ wild stage diving antics, give way to finely-crafted Mexican folk played on traditionalinstruments and in full charroMariachi dress.

At the centre of the carnival is Matt Caughthran, a likeable, heavily-tattooed roaring master of mayhem in his other role yet charming and vocally assured in his Mariachi get up. They’re no strangers to these shores in either role and Mariachi El Bronx know how to show the UK a good time. Sombreros at the ready, amigos!

Credit: Pete Jackson

Ph

oto credit: A

nd

rew W

hitton

/amberrunofficial

/mariachielbronx

— 9—

Libertine Black Ale is a 7.2% dark hop bomb combining the hop awesomeness of an IPA, the

decadent and indulgent malt flavours of a stout with an insatiable drinkability that belies

the punch that this beer packs. A Dark Knight amongst pale knaves.

Taste the hops, live the dream. Learn to speak beer, love fruit and ride toward anarchy and

caramel craziness. Never forget you come from a long line of truth seekers, dreamers

and warriors… the outlaw elite.

ABV: 7.2%IBU: 65

@brewdog

BREWDOGSay what you like about BrewDog, but they’re a hugely successful brand and the craft beer industry should be eternally grateful for their trailblazing. For those of you that have never heard of them (hi Gran!), here’s a quick bio:

Martin and James were bored of theindustrially brewed lagers and stuffy ales that dominate the UK market. Theydecided the best way to fix thisundesirable predicament was to brew their own beers. Consequently in April 2007, BrewDog was born.

Now available in over 50 differentcountries, BrewDog is the largestindependent brewery in Scotland.

The infographic below shows the BrewDog family tree, and is a nice visualrepresentation of the broad range of styles that are now available to everybody.

This month Beer52 are featuring theLibertine Black Ale, an absolutewhopper of a beer. For more vivid tasting notes straight from the horse’s mouth, please see bottom of page...

— 10—

‘BEER SCHOOL’ @ BREWDOG BAR

We love craft beer. However, one thing which is argua-bly just as good as the stuff in the bottle is the craft

beer community. Just before Christmas, Beer52 reached out the hand of friendship to BrewDog, who we have admired and re-spected for so long. Few would argue that BrewDog didn’t have a massive role in the emergence of the craft beer scene in the UK, as theyperfectly encapsulate the creative, punky, anti-establishment approach to brewing.

BrewDog raised eyebrows when Punk IPA first became available in supermarkets around the country, but who can blame them? As far as we’re concerned, having top quality beer on offer in Tesco is always a good thing, and if BrewDog make a few quid in the process then it’s fair play to them.

Anyway, the four members of the Beer52 team headed down to the BrewDog bar in the Cowgate in Edinburgh after work, and were met by a lively, bustling atmosphere, and a bar full of a surprisingly-diverseclientele. Admittedly, we had fears of BrewDog being akin to Hipsters R’ Us but we were pleasantly surprised by a healthy gender split, and a generous smattering of those in the 30-50 age bracket.

The kind folks behind the bar treated us to a ‘beer and cheese pairing’, starting off with their staple brew – Punk IPA. Despitehaving sampled our fair share of craft beers in the past few months, we were still

taken aback by the IPA’s hop avalanche, with a real citrusy punch on the palate. Next up was the slightly more mellow Dead Pony Pale Ale, paired with Dunsyre Blue cheese. Described as ‘laidback but hop-forward’ and at a tame 3.8%, it’s a session ale with hops-a-plenty to keep your palate interested.

Following on from that was the self-explanatory This Is Lager, paired with Isle of Mull cheddar. For us, this was a slight disappointment, as we felt that it was BrewDog’s bark but without the bite. By their own admission, it was created tosatisfy the demand of the mass market. Enough said.

Our final ‘formal’ tasting was theirBrixton Porter matched with Epoisses Cheese. This was on a different planet to This Is Lager, with complexity andintensity coming from both the beer and the cheese. Woooof!

Overall, it was a great experience and we were very grateful to BrewDog for their hospitality and generosity. A special men-tion goes to Gregor who demonstrated great knowledge and enthusiasm for the BrewDog brand, despite it being his very first Beer School.

BrewDog bars are situated throughout the UK so be sure to pop in and have a chat. Their extensive range of beers means that they have something for every palate.

Cheers guys, and thanks again!

BY LAURIE BLACK

— 11—

— 12—

ART CERVESERSIn 2009 one of the first rural farmhouse breweries in Spain was established. Childhood friends Juan Rota, David Rius and microbiologist Albert Tintó made their dreams a reality and created Art Cervesers farmhouse brewery.

Their core focus was a re-interpretation of classical beer styles using local ingredients and supporting the localcommunity.

TOC d’espelta, a wheat beer utilizing locally grownorganic spelt, was their expression of this philosophy.

Catalunya´s locally grown products for beer production, such as hops and grains, continue to become more and more accessible and it is helping Art Cervesers redefine their classical beer styles with their sense of terroir.

Their porfolio includes: FOSCA - an oatmeal stout that has been in production since 2009.

ORUS - a Märzen lager and a local favourite.

COURE - A noteworthy mention for the cold winter months is also their herbal winter ale with Myrica Gale and Nutmeg. Translated the word means both copper or ‘to bake’ in Catalan.

Appearance: Ruby red, creamy head.

Palate: Medium bodied, balanced, firm bitterness, refreshing.

Aroma: Red fruits, pine, herbal.

ABV: 6.2%IBU: 53

@ARTCervesers

In 2013, Thai-American local brewer and owner of KRUT beer, BenjaponKruthanooch, united with Art Cervesers. KRUT beer officially became a brandwithin Art Ceversers in 2014 andBenjapon together with Albert Tintócreated the unique Catalan IPA La Indiana.

David Rius explains “The name is a homage to Catalan’s entrepreneurs who crossed the seas and returned home rich in their search for a new world. They were known as ‘Els Indians.’”

Benjapon of KRUT adds “The uniquecharacter of this beer came from thecentral focus of drinkability. Then style and then we get creative and link the land to the beer. In its creation, many hours of research were dedicated to hop research in order to find an aroma profile that is vivid on the nose but deep and complex to the taste.”

The dark amber hues and subtle cognac sweetness on the nose of this beer is the direct contribution of locally-growntoasted Carob implemented late in the boil. Albert Tinto explains that “Carob is often used as a chocolate substitute. Our Penedès toasted carob that we receive is toasted specifically for us. When toasted properly, the Carob is the perfect partner for Citrus hops.”

Joan Rota outlines the future for Art Cervesers: “In this coming year we are expanding our capacity and facilities. We truly have some very exciting projects in front of us (such as new ingredients and a Tap Room). We have a vision and a plan. Now all we have to do is reach for it!”

— 13—

BRITISH BREWED. AMERICAN STYLE.GET ‘EM WHILE THEY’RE FRESH!

I visited New York a couple of years ago and drank some pretty amazingAmerican craft beers from all over the States, but tried to focus on samplinglocal NY beers where possible, to ensure the hops were really singing.

As well as visiting some bona fide craft beer Meccas, such as the franklyawesome Rattle ‘n’ Hum near theEmpire State Building and thewonderfully eccentric Spuyten Duyvil in Brooklyn, I also drank in lots of‘normal’ bars which would generally have at least a few American craft beers on draft alongside Bud Light and other atrocities.

I drank some amazing beers on that trip, but do you know what really stuck with me? How puckeringly-bitter and bright hoppy fresh beers were from the big craft brewers like Lagunitas, Brookyln, Sierra Nevada and Samuel Adams.

Beers such as Lagunitas IPA, which to me always tastes a touch too sweet by the time it makes it over here, were a hop revelation. Sure, I drank some incredible beers from smaller producers, but I was expecting that; what really surprised me was the difference freshness made to beers I thought I knew so well.

I shouldn’t have been surprised really. Hop character in beer diminishes very rapidly and a lot of the well-known American craft beers we get over here go through various distributors andcompanies before they actually make it to your glass. Essentially, by the time a lot of American beers make it over here they aren’t as good as they should be.

Thankfully, vacuum-sealed, raw, dried hops do travel well and can be had by British breweries in such vast quantities and varieties these days that it ispossible to brew truly American-styled beers – bitter, fragrantly heady with hops, intensely flavoured - right here in the UK.

WRITTEN BY NEIL WALKER OF EATINGISNTCHEATING.CO.UK AND MEMBER OF THE BRITISH GUILD OF BEER WRITERS.

— 14—

Buxton Brewery – Jaw Gate American Pale AleThis heavily-hopped yet drinkable American style Pale Ale manages to pull off a fruity, bittersweet flavour perfectly, and then top it with the heady aroma of heavy hopping. Lots of late hops is the order of the day, giving a huge aroma without over-the-top bitterness.

BrewDog – Jackhammer IPABrewDog make some seriously hoppy beers with big, floral, fruity hop aromas being a big part of all the BrewDog pale beers (and many of the dark beers too, such as Libertine, their kind of Black IPA.) But this beer is hugely bitter too. Probably the closest thing you’ll taste to seriously fresh Stone IPA on these shores, it’s a beer that is almost addictive in its hop intensity.

The Kernel - India Pale Ale Double CitraThe Kernel are famous for their American style Pale Ales and IPAs, so picking a favourite is a very difficult task. In the end I decided that this was the beer which really wowed me. It is a seasonal beer that they brew using the freshest Citra hops they can get their hands on. Floral, fruity, citrusy and bitter yet hugely complex for a single hop beer. It is about the best expression of hops you are likely to taste in the UK.

— 15—

IF YOU’D LIKE TO CONTRIBUTE AN ARTICLE TO FERMENT MAGAZINE, JUST GET IN TOUCH WITH THE EDITIOR AT LAURIE@BEER52.COM. CHEERS!

The best place to drink American beers is in America, but if you want to drink them over here then your best bet are the three British brewers below, all giving the Yanks a run for

their money!

Cre

dit

: Sim

on W

illi

ams

LA LOCA JUANAThe La Loca Juana story started in 2010, after four partnersestablished the company. They were initially gypsy brewers and rented equipment, but things really started to change in 2011.

They were casually told that the nearby Iscar Castle had some empty facilities, ready to be occupied. The city council, who own the castle, were looking for a tenant to manage a visitor attraction on the site. Permission was granted to set up their brewery with the lease running for the next 25 years. After installing theequipment, the first batch was completed in January 2013.

La Loca Juana Rubia is a beer made with pilsner malt, a touch of pale ale, oatmeal and

two types of hops: Nugget and Saaz. A pale golden colour, it develops a thick creamy

white foam that tops well and remains present throughout the drinking experience. It

has a delicate carbonation particular to a well-prepared craft beer.

On the nose the aromas of cereal and toasted bread are very present, its body

manifests on your palate but goes down with the most surprising ease, due to a

sought-after balance between the alcohol and touch of bitterness. It is a light and fresh

beer.

ABV: 4.5%IBU: 20

@LaLocaJuanaBeer

The La Loca Juana brand (translating as ‘Joanna the Mad’) makes reference to Joanna, Queen of Castille. From the outset, thebrewery wanted a woman from the local region with a historic role to be the figurehead of the company. Joanna was the one.

She was the first queen of Spain, but she was thought to be mad. Before that however, she was a traveller, a musician, a linguist - a modern woman and very passionate. Those characteristics made Joanna the obvious choice to base the brand on.

The philosophy of the brewery is to offer their customers amodern beer made in a historic place. The focus is very much on providing a double experience: beer and tourism.

In 2013 they brewed 30,000 litres, but production doubled in 2014 to 60,000 litres. In the following years, La Loca Juana is aiming to produce 300,000 litres. Their beer is already exported toGermany and Sweden, with plans to export it to the UK soon.

They brew two beers: Loca Rubia (Crazy Blonde) and Hermosa Pelirroja (Beautiful Redhair). A stout called Morena Mía (Brown-haired girl) is now also available.

— 16—

ROMAN BREWERY

— 17—

Gentse Strop - Pours a hazy gold with a white head. Fruity,

yeasty and lightly spicy aroma. Medium body, again fruit and

yeast with a surprisingly hoppy finish.

ABV: 6.9%IBU: 35

http://www.gentsestrop.be/en

For more than 450 years, Mater hashosted the brewing family Roman, which has passed on the brewing tradition from father to son. Officially, the story of the brewery began back in 1545.

The Roman family brewery is located in Mater, east of the city of Oudenaarde. The village, which is now part of Oudenaarde, as well as the family name, probably find their origin back in the Roman ages. In those days, the brewery was located along a major road connecting Germany to France. Along this commercial route, there was a big farm called De Clocke, in whichtravellers were able to rest and spend the night. They could rest their horses, get them stabled or get a fresh horse ifnecessary.

Joos Roman managed that stagecoach stop. He was the bailiff of the area around Schorisse until 1604 and can be described as the ‘Pater familias’ of the Romanbrewing dynasty. The subsequentRoman generations then took over the helm. Twelve generations later, what was once a side business became their mainactivity. In 1907, the Roman-Uytersprot widow handed over the management of the brewery to her three sons: Louis, Charles and Joseph, so the brewingtradition continued to pass from father to son. Louis Ch. J. Roman became the twelfth direct line successor and is still today the current managing director of thecompany.

In 1927 the Roman brewery became aLimited Liability Company, of which Louis Ch. J. Roman is President of theManagement Board. In 1930 a brand new brewery was built next to the old factory. The new brewery has been regularlyenlarged since then.

Before World War II, the brewery struck gold with the launch of the ‘dark’ Roman Oudenaards. This extraordinaryproduction boom happened under theimpulse of the three Roman brothers. They led the brewery safely through the two World Wars and made the brewery grow into a successful company.

After 1945, the focus was put on rebuilding their former market, and the bottom-fermented beer Romy Pils was created to complete the product range. Thanks to the production of Romy Pils, the turnover increased dramatically and the brewery went through a new period of expansion.

— 18—

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WANT TO BREW YOUR OWN?

— 19—

Why should I make beer?Beer has been made for thousands of years, and up until prohibition in the US, it was just another part of keeping a house. Almost everyone made beer or at least had a friend that did (possibly because it was safer than water in a lot of places).We think you should brew because there’s nothing better than inviting friends over, giving them a beer, and saying “I made this!” It’s carbonated. It’s alcohol. It’s beer, and because you used fresh, whole ingre-dients and brewed it the way people have for centuries, it’s really good beer.

Does it taste good?Yes! Homemade beer tastes great. When you brew using the same grain, hops, and yeast that craft breweries around the world use, you can make some really good beer -- beer that’s as good if not better than what you’ll find in stores. When you make it at home, you know where it was made, and you have access to the freshest beer you’ll ever taste.

How much space do I need?We originally designed our Beer Making Kit for New York City apartments, but we soon discovered that people across the country didn’t want to dedicate an entire kitchen (basement, or garage) to making

beer. And although we think our kit is pretty nice to look at (especially when it’s full of beer), we never wanted to see it if we didn’t have to. That’s why our kit takes up less than 1 square foot of space. We usu-ally leave ours in a closet or under the sink while it’s fermenting. The only rule is you want to keep it somewhere dark.Brooklyn

Brew Shop’s Everyday IPA Beer Making Kit ($40) contains al of the ingredients and equipment needed to make one gallon of delicious craft beer in your own kitchen.

HOW TO BREW CHANNELS:www.vimeo.com/brooklynbrewshopwww.brooklynbrewshop.com

“LEARN HOWTO BREW WITH DETAILED STEP BY STEP GUIDES TO MAKESOME BEER”

TRY THIS BEER MAKING KIT: BROOKLYN BREWSHOP

WH

ISK

Y C

OR

NER

Last month, we looked at the impact of the cask on the final flavour of a whisky. This month, we’ll look at, for me, the other huge factor which dictates a whisky’s final character: the peatiness of thebarley.

Now, I’m sure many of you have heard of certain whiskies beingdescribed as ‘smoky’, but the reason for their unique taste is often lost on a lot of people. At the start of the production process, thebarley needs to be malted (read as ‘soaked in water and left to sprout’). To dry it off, it is placed in a large oven called a kiln where it is dried using various methods, such as hot air. However, often peat (a young form of coal) is burnt, producing a huge amount of smoke which penetrates the barley and remains with it throughout the rest of the process.

Different types of peat produce different types of chemicalcompound (called phenols), and the origin of the peat is key indetermining its potential.

Off the west coast of Scotland is Islay, a beautiful island famous for being home to eight whisky distilleries including Laphroaig, Lagavulin, Ardbeg andBowmore. The whiskies’ character is so unique that Islay is a region of its own in terms of whisky classification, along with the Lowlands, Highlands, Speyside and Campbeltown.

Some distilleries will source morecoastal peat, which will generate amedicinal, seaweedy smokiness, with flavours reminiscent of TCP or iodine. Unsurprisingly, such flavour profiles don’t appeal to everybody, and this is the inspiration for Laphroaig’s ‘Love It Or Hate It’ campaign. Similarly, Islayitself has been referred to as ‘The Marmite Region’.

In contrast however, we travel north to Orkney – another island famous (among other things) for not having any trees. The lack of rooty/woody character to the peat eventually results in a lighter, softer type of smoke, as found in the outstanding Highland Park.

In recent times, mainland distilleries have started to experiment with peat, with the likes of (usually fruity) Benriach, Tomintoul and Benromach now having peated expressions. The extent of peat use is measured in PPM, which stands for phenolic parts per million.Heavily-peated whiskies like Laphroaig and Lagavulin are typically around 50ppm, but super-peated whiskies such as Bruichladdich’s Octomore are very much ‘in vogue’, weighing in at a hefty 167ppm.

However, the emphasis with whisky should always be to drink what you most enjoy. Although tasting something like the Octomore will be an experience, for me a good quality whisky is all about theperfect balance of flavours and characteristics.

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Bruichladdich Octomore Made using the most

heavily-peated barley

on the planet

ART IN BEER,DEMOCRACY IN BUSINESS.

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The North Coast of Ireland is home to many amazing attractions which include Dunluce Castle, Giant’s Causeway, Bushmills Whiskey (Ireland’s oldest whiskey distillery), and even many film-ing locations for the popular Game of Throne’s series. Now, I am proud to say that we have one more – Lacada Brewery!

It all began with a father and son who built their own nano-brewery to find out exactly how their favourite beers were made and they soon began to invent their own distinct and unique recipes. The idea of creating a brewery since developed into a business that has included the whole community. Lacada Brewery will be a co-operative business composed of member shareholders who will own and shape their business as well as having the opportunity to learn how to brew exceptional beers. They have adopted an ‘all for one, one for all’ attitude that creates opportunities for everyone who wants to get involved within the company. Lacada Chairman Laurie Davies says that to join the co-operative the minimum shareholding is set at £100. Laurie goes on to mention that “The beauty of the co-operative is that it is strictly one member, one vote. What we need are the different contributions, skills and contacts and support of our community of shareholders. We want it to be a fully participatory enterprise. When we build the brewery we will be able to teach members how to brew. The opportunity to join us ends March 6th, 2015 so hurry if you want to join the new local, brewing co-op.“

Lacada takes its names from a local story that is evocative of the area in which it is based. Lac-ada is taken from the Gaelic ‘Liach Fada’ which means ‘The Longstone’ and refers to the rocky outcrop about 250 metres from the World Famous Giant’s Causeway. In 1588, one of the rem-nants of the Spanish Armada, a Galleas named Girona was desperately trying to return home but a relentless storm forced her onto the north coast of Ireland. She was wrecked on Lacada Point with only nine survivors. The night the Girona sunk she lost around 1300 men and the Armadas treasure which included the golden salamander brooch which is used as the brew-ery’s logo. The idea of the brewery is simple, they want to brew great tasting beer that brings family and friends together and can be enjoyed at any occasion. The Lacada range will soon be available with brewing to start this Spring!

Credit: Jason Woods, Beer52 Member

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BEER52 OLYMPICS!

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If you’ve missed the hubbub of activity on Twitter, Facebook and Instagram, we’ve recently launched the Beer52 Olympics - an idea which is designed to ensure that the best beers are recognised and celebrated.

However, we need your involvement! Each month, upload a photo of your top three beers, arranged in a jolly podium-esque fashion. This can be done on Twitter and Instagram (@Beer52HQ) and also on Facebook (facebook.com/beer52HQ), but please remember to use #beer52olympics.

At the end of the month, we’ll have the thrilling task of adding everything up,before announcing the overall gold, silver and bronze medal winners!

Each year, as a special treat, we’ll then compile all the gold medal-winning beers into one super-duper Beer52 box.

Sound good? On your marks, set, GO!

Photo credit: @Blackglasswar - Chris Weighill, Beer52 Member

COMING UPNEXT MONTH...

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STOUT: A LOOK AT THE INCREDIBLE STORY OF SEVEN BRO7THERS AND ENJOY THEIR TASTY NEW STOUT/PORTER.

HELL, 6.2%A FOLLOW UP FROM HEAVEN,A DARK BEER BREWED WTH HELLISHBURNED AND ROASTED MALT. BELGIUM

GINGER PALE, 4.8%CRISP AND REFRESHING GINGER PALEALE FROM GAMUS.

TERRIBLE C, 6%BREWED WITHHABENERO CHILLIESRESULTINGIN A HOT CHILLIKICK.

Our magazine has been lovingly put together by our team of craft beer experts.

If you’d like to contribute to our next issue, please get in touch.

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