An experiment in ageing and “cutting” beer.
The two leading trends in UK craft beer were prominent at this rebranded East London festival.
After a Cherry Wheat Beer fails to carbonate, I set it off in two new, and radically different directions.
Taking in the Nottingham Craft Beer Festival, the absurdly-named hype-generating machine that is Neon Raptor Brewing, and the absurdly-built Ye Olde Trip to Jerusalem Inn.
In the Noah Man’s Land between inner-city bar and country inn, between craft cool and cask cosiness, floats The Golden Ark, one of London’s newest micropubs.
London’s Beavertown Brewery celebrated its seventh birthday with seven collaboration beers. Here’s what I thought about them.
Craft has an economics, and therefore it has an ethics, and those ethics are grounded in the economy of means. So what to make of a craft beer that feels like a triumph of rigmarole over substance?
My first attempt at a fruit beer had me grappling with a mathematical formula and a lot of questions.
Why do we defend beer that is economically unjustifiable and the product of unsustainable late-cycle excess?
A coffee-bean stout saw me put two new bits of kit from Speidel to work: the Kellermeister conical fermenter and the Braumeister stainless steel wort chiller.