Sunday, 24 March 2019

Gassing quickly in Liverpool

Despite the fact I once lived in Liverpool I don't think I've ever been to a pub there. I was only a baby though so I've got a decent excuse. The other week I returned for BeerX, SIBA's annual get together. For those unfamiliar with the British brewing industry SIBA are a beer wholesaler with a side line as a trade organisation representing the interests of their executive. 

A few enquiries made before my visit showed that Liverpool is a beer oasis and the list of pubs I'd been given to visit looked an impossible task. It looked like it would be fun trying though, so I made a start as soon as I'd arrived. 

First on my list was The Fly in the Loaf, a bizarrely named pub owned by Heron and Brearley, the parent company of Okell's brewery.  


Disappointingly H and B had merged it in with Market Town Taverns, a pub chain in Yorkshire they bought. This meant it served a wide range of guest beers with only one Okell's beer on sale.



Part of the plan of buying MTT was to sell more of Okell's beers, but with the Okell's pubs in England now mainly selling guest beers it looks like they're actually selling less. Management decisions, eh? I did my bit for Manx brewing by having a delicious pint of Okell's bitter and then I was off to find some gents to take photographs in.


The photogenic bogs were in the next pub, and sadly this furtive photo was the best I managed of the legendary gents in the Philharmonic:


Annoyingly someone was dicking around with their phone at another urinal rather than getting on with the business in hand so I couldn't get the bogs in all their glory. Never mind, the rest of the pub was impressive too...


...and I enjoyed the beer from Oakham:


 Next stop was the Roscoe Head:


Where I was delighted to see they had Landlord on:


It was a cracking pub, I could certainly see why it's been in every edition of the Good Book. That they're selling "Save The Rosecoe Head" T-shirts is a very worrying sign though.


Then I was off again, following in the footsteps of the local anarcho-syndicalists on my way to The Dispensary.


Sadly this was a bit of a disappointment after the quality pubs I'd been in that night.


The place was almost empty and the Pale Rider was no Landlord.


Oh well, you win some, you lose some. And after this promising start my exploration of Liverpool pubs mostly fizzled out as things got in the way. Certainly the few others I did manage to pop in to aren't really worth writing about. I must write more about the SIBA do though, the AGM was mostly dull but I did find the talk on Health and Safety interesting and it be good to get my notes up.



Wednesday, 6 March 2019

In search of auto-vacs

It may be considered slightly odd to travel over 400 miles to find beer served with auto-vacs, but I take my Continuing Professional Development seriously. For those not familiar with the devices they suck beer out of the drip tray and recycle it back into your pint.

I have a certain morbid curiosity about them dating from when I briefly worked for a company that owned some pubs with them. God, that was an strange job. But not as strange as some of the people I worked with. The Technical Services Manager was sound as a pound though, and whenever he got the chance he'd remove them. This did once lead to us getting sent an email of complaint from one of the customers. Recycling beer that's run down the glass and fingers of the server may be unhygienic but some of those in thrall to the sparkler actually like the effect in has on the texture of the beer. The sucking round and recycling that is, hopefully the running over the fingers of the server doesn't affect the texture. Though that might depend on what's on their fingers.

After last years Heriot-Watt reunion I found out I'd been drinking in pubs with auto-vacs without even noticing it. It seems I'd been doing too much networking and not enough CPD. So this year I was determined to to seek them out and investigate their effect on beer.

When we got to the Blue Blazer I was ready but they'd actually put a tea towel over the drip tray:





So near but yet so far!

The view in the Bow Bar wasn't as good so I may have had success here but as I'm not certain I don't think I can really tick it off.



Nice clear view in the Guildford Arms though!

Where's that beer going?
So success was definitely achieved! As to the effect on the beer, I did think the it had some of the life knocked out of it. So a bit like sparklers really but with added hygiene issues.

Wednesday, 20 February 2019

G for Germany

I will be travelling to Germany for a study tour with the Institute of Brewing and Distilling in May. As a life long fan of cold, fizzy, sulphurous and quite possibly diabolically inspired lager I'm particularly looking forward to this one. To help me maximise my Continuing Professional Development whilst I'm out there can anyone more experienced in the ways of Luciferian libations give me recommendations for beers to drink and places to go to in Munich, Regensburg and Bamburg? Though there will no doubt be a packed schedule on the tour there should be some free time for further study in the evenings.

Tuesday, 12 February 2019

How to make Britain's most popular beer

Industrial lager may be in decline, but a lot of it is still sold. So it was interesting to see Roger Putman give some details in the IBD magazine of how Carling, Britain's best selling draught beer, is made.

The image on the Carling beer mat did get me thinking they're playing to the home crowd but I'll leave that for now
He starts by informing us that raw barley is hammer milled into the grist case with the malt. For those not familiar with hammer milling it means grinding the grains to a powder which helps to get the very high rates of extraction of fermentable materials found in mash filters.

Very high maltose syrup is used in the kettle to give 20% of the grist. For those not familiar with high gravity brewing very high maltose syrup is important because it reduces the amount of esters produced during fermentation, something which high gravity brewing raises.

The beer has a dimethyl sulphide specification of 50ppb, giving it a characteristic taste.

The Original Gravity is 1.068 and the yeast is pitched at 14°C and allowed to free rise to 15°C where it is held until half gravity when it is allowed to free rise up to 20°C. Higher temperatures also increase ester production so the lower initial temperature helps restrict it.

Green beer conditioning is carried out in the Fermenting Vessels until the diacetyl level is in spec. [not stated, but I guess it's something like less than 30ppb]. The beer is then crash cooled into "maturation" tank at -1.5°C to hasten formation of haze forming protein-polyphenol complexes so that only 24 hours storage is necessary before filtration, dilution and carbonation.

It's not in the article but I did hear Carling is fermented to 8% ABV, which would give the base beer a Final Gravity of around 1.007.  We do know for certain though that it's cut to 3.7% ABV at packaging. High Gravity Brewing is really something I should get round to doing a post about, but basically it's making more efficient use of brewing vessels by brewing beer to a higher strength that it's sold at and diluting it with De-Aerated Liquor (water with a very low oxygen content to prevent stale flavours developing) prior to packaging. It's not to be confused with liquoring back which is the process brewers use to hit target Original Gravity in which wort (unfermented beer) is produced slightly stronger than required and then cut (diluted) to the required strength prior to fermentation.

A few more details would be nice, and it might take a few goes to get it right, but if you're interested in making a beer that sells over 3 million hectolitres (528 million pints) a year I think that's a good starting point.

Thursday, 7 February 2019

Every cloud and all that

Though I must admit to feeling irrational sadness that ownership of Fuller's Brewery has changed from one group of capitalists to another, a local paper did point out something that can make my heart swell with irrational local pride: Asahi's European headquarters is in Woking. They're based in one of the old SAB Miller buildings, so it sounds like Fuller's will be run from my home town.

The article then goes on to say that Asahi is now the third largest brewer in Europe, which looks like it's overstating the case to me.  But I could be wrong, brewery and brand ownership is hard to keep up with.

Thursday, 24 January 2019

Pride in The Pride

When I found myself back in the East End there was only one thought in my mind when it was time for refreshment.

They didn't pass that time
One of my friends mentioned a 'Spoons but I was having none of it: "Let's go to The Pride" I said. And so we did.



I used to drink in The Pride often but I don't get up that way much nowadays.  The call of the ESB was strong but a rare outbreak of being sensible struck and I stuck to the pride. Lovely it was too. Not in the sense of making me want to shout "awesome" or even talk about the beer. It was just something good to drink whilst I chatted to my friends.

The Pride is a proper boozer, and though there were heathens at one table knocking back the Stella there were plenty drinking in the ways of righteousness. Pubs, and cask beer, may be in decline but the decline is far from terminal and in some places both look to be in positively good health.

The special feature is still there too

Wednesday, 16 January 2019

Where has all the cask beer gone?

I've spotted an interesting titbit about what's happened to cask beer sales. Writing in Brewer and Distiller International (August 2009) Paul Buttrick wrote:
Boddingtons was selling 10,000 barrels of cask beer a week in the mid 1990s, will we see Tetley cask bitter falter in the same way with the Leeds brewery shutting next year?
10,000 barrels a week is far more than any cask beer does now, and I can't remember when I last saw Tetley's in cask. Admittedly this is going back a few years but the big brewers have mainly retreated from producing cask beer. Beers produced for mass consumption, not for discerning beer nerds, unsurprisingly sell in large volumes. And big companies are good at getting their beer sold. It's no coincidence that Doom Bar started outselling Greene King IPA after Molson Coors bought Sharps. So I can't help but wonder how much of the decline in cask beer sales is due to fall in "mass market" beer, and how do sales of cask beer with a bit more character compare? Mind you, I don't think sales of industrial larger are looking too peachy so maybe it applies to beer in general.