Unless we are very much mistaken, the world of beer appears to be changing quite dramatically. Some well preserved myths surrounding our national drink are being given a right royal kicking, the latest being that clear beer is good beer. Should we use finings in our cask beer, or should we leave it ‘au naturelle’?
The Stockbridge Tap, a haven for great beer and tasty food… and we’re not just saying that to be nice, it’s a great pub.
Still unconvinced? Go and seek out an unfined beer, ignore your predisposed objection to hazy ale and taste with your mouth not with your eyes. You’ll be rewarded, we promise.
If you want to help push for unfined beer through SIBA, Justin presents his case most eloquently here .
Evolution not Revolution. Exciting times ahead.
Here’s Beer Maker in Chief, Colin standing in a room with some barley. He likes that sort of thing.
We’re hoping the malt will arrive in time for the Imperial Pale Ale brew schedule, so that will be a double whammy of palate-whetting excitement.
Geoffrey warming up by the Aga. The Black Isle is colder than Africa.
What is true however, is that we have new beer. It is a 4.8% pale ale, it is hopped with Cascade, Pilgrim and Nelson Sauvin then dry hopped with New Zealand’s finest just to make sure. It has the fantastic aroma you’d expect from the Nelson with the prerequisite bitterness in the finish you’d hope for in a proper pale ale. The word ‘moreish’ was heavily used during our tasting session.
We haven’t bottled it, so if you’d like to try Geoffrey you’ll have go to a pub and be sociable. To account for all tastes it is both keg and cask with a healthy smattering around Edinburgh, Glasgow and Newcastle over the next two weeks.
As for Geoff, he is settling in to his new home nicely. Only today he saught solace by the Aga only to be sat on by one of the dogs and then almost trodden on when Mike was frying eggs.
Watch Geoffrey in action as he scales the mountainous hearth and heads for the fire.