After a bit of research I decided on a recipe of vinegar, habanero chilli, cumin seed, black pepper, and cardamom. After 2 weeks in the solution the eggs are rich, tart and spicy, perfect with a pint, even better in a sandwich with crisps and mayo. I’m a fan.
Monday, December 31, 2007
Pedigree was a common visitor to these shore a few years back as was the Old Empire IPA, however in recent years Owd Roger is all that has graced our shelves. The other day I noticed a shipment of Pedigree, I decided to do what Stonch seems reticent to do and pour myself a pint…
Marston’s Pedigree 4.5%abv
Pours a light copper with a fluffy white head. Aroma features the expected perceptible sulphur character, but also a complex range of fruit esters , apple and pineapple, with the tropical notes becoming more prominent as you work down the pint, also a crisp malt note. On the palate the apple and pineapple is continued with a firm minerally mouth feel, a touch of caramel before a flinty dry and moderately bitter finish.
Overall a pretty subtle but moderately interesting pint, not for those who cant stand sulphur as the “Burton Snatch” is certainly there adding to the experience. I certainly would take this to a pint of Wife Beater…
Sunday, December 30, 2007
I collect bottles and prize of place in my collection sit a full bottle of 1940’s Bulldog Guinness and a full bottle of 1940’s Pilsner Urquel, I also have a full bottle of 1960’s Dominion Breweries Lager. This year my Grandfather added to my collection 2 full bottles of Burridge’s Invalid Stout dating from 1950 or before that he found while cleaning out his liquor cabnet. Burridge’s owned the Eagle brewery in Masterton, a traditional regional brewery that was eaten in the wave of takeovers that characterised the brewing industry in the post war years. I have been able to find out that the brewery was closed in 1950 after being taken over. However I don’t know whether it was New Zealand Breweries or DB that bought and closed the Eagle Brewery or anything else about the company, if anyone has any information I would appreciate it.
It seems that more recently there was a micro operating in Masterton by the name of Burridges, no doubt referencing the brewing history of the area.
Wednesday, December 26, 2007
Sunday, December 23, 2007
This year due to some of the events of the last couple of months I had no draft beer ready so everyone brought along ‘riggers’ (plastic containers) of Emerson’s Bookbinder along which were then poured into a keg and served through a beer engine. The communal ‘people built’ keg appealed to my lefty nature.
For the toast I pulled out a 2006 bottle of Emerson’s Taieri George, a 6.2%abv spiced ale that’s released for Easter each year and is often described as tasting like liquid hot cross buns, it could equally be described as tasting like Christmas cake. With a year and a bit of bottle age on, the spices had mellowed and blended perfectly, a fantastic tipple for Christmas.
Friday, December 21, 2007
Linkwater Cheddar is a brand created and owned by my employer, Moore Wilson’s. The cheese is produced in industrial blocks like almost all cheddar in this country, however unlike most cheddar we aged the cheese for at least 3 years, our current stock sitting at about 3 and a ½ years old.
With this level of aging the cheese develops crunchy ‘eyes’ where minerals and lactose crystallise into salty deposits. The cheese is rich, savoury and almost meaty while also being sharp and tangy.
I have enjoyed linkwater with strong bitters, old ales and imperial stout, for the photo above I cracked a bottle of Thomas Hardy’s Ale. The fortified vinous fruit flavours contrasted with the richness of the cheese and matched the Christmas Mince pie perfectly.
Monday, December 17, 2007
The festival served as a prize giving for the recent SOBA National Homebrew Competition. The competition gathered some outstanding entries including a barley wine which had 10 years of bottle age on it. I took out best in class English style IPA with a silver medal for Chilka IPA.
A great day and a lot of hard work for a good cause, great beer.
Wednesday, December 12, 2007
Of course Rodenbach has little to do with that style either but my word it hit the spot on a sweltering night.
Tuesday, December 11, 2007
So it was yesterday when I came upon a bottle of Shepherd Neame Master Brew. Shepherd Neame get a fair bit of flack for producing less than interesting beers, bar the much celebrated seasonal porter. Their bottled beers are hindered by the inexplicable decision to use clear bottles. All in all I’m not a huge fan of the brewery but when I saw a bottle of Master Brew sitting at Rumbles I couldn’t resist, partially because it would constitute a tick in Protz 300 and partially because the heat was making me want a simple pint to slack my thirst.
Shepherd Neame Master Brew 4%abv
Pours a light copper with a tight dense head. Aroma features citrus, lemon and lime fruit essence, a touch of nutty malt and a touch of light strike. On the palate the lemon lime character is continued, a slight caramalt character, and a decent bitter finish. A light quenching pint, would be better from the cask
Over all Master Brew was what I expected, a simple quenching pint, or as I said to Adam when he got home, not as bad as it could have been.
Thursday, December 6, 2007
Ever since the first time I leafed through Michael Jackson’s 1988 ‘The New World Guide to Beer’ , incidentally that occurred in mid winter beside an open fire, I have been captivated by Russian Imperial Stout. I travelled to Auckland in an attempt to try the Romanov Stout brewed at Galbraiths by the Australis Brewing Co, only to find the beer retired and my first ever pint of real ale waiting to change my life forever. I scoured bottle stores searching for Sam Smiths version, I eventually had to travel to
I try to brew 2 vintages of The Merchant a year, its not a light undertaking as the brew day tends be at least 12 hours long, sometimes more, maturation time prior to bottling tends to last at least a month, tying up precious kegs and then there is the monotonous task of bottling to be carried out. There is however no question as to whether its worth it.
I use a multiple mash method to achieve the 1100 plus original gravity required for this intense ale. This means that first a grist of pale malts is mashed and the wort from this is then used to strike a second mash containing a mix of pale malts and roasted malts. It’s a time consuming method dictating a 4.30am alarm call but it results in unique rich enveloping malt character.
The recipe calls for a base of marris otter pale ale malt with a touch of pilsner malt with large amounts of roasted barley, dark crystal and chocolate malts providing the roasted coffee chocolate, leather and tobacco character that makes this style so special. There is a huge amount of New Zealand Super Alpha hops added all at the 60 minute point of the boil providing plentiful bitterness but leaving the malts and yeast to dominate the aroma and flavour of the beer.
5/11/07 Day beforehand prep. Grist for the first mash is weighted out and put through the mill.
6/11/07 Brew Day. 4.30 am and the gumboots are waiting.
First mash completed. Second and third dark mash's to follow.
The finished product. OG 1106 first kettle, OG 1094 second kettle.