We’re excited to have a new polytunnel on our Black Isle Brewery farm! We grow our own vegetables and herbs, which are the perfect addition to our exciting new beer recipes.
Now he is Instafamous!
Dogs on Tap launched in 2014 by Bethany (a graduate of William Paterson University) and Carter (a Border Collie mix). Their aim is to provide entertainment and information to the dog owning, craft beer lover.
And there are obviously lots of us as they already have over 29.1k followers!
‘Craft beer and dogs were made to be photographed together’
Check them out:
In my interview, I asked if I could brew a seasonal and after much negotiation I was challenged with brewing a big bold IPA in the American style. I started a recipe formulation and calculation process, incidentally trying out some really good beer from British and American breweries, tracing the recipes and writing what I liked and didn’t like about each.
I took a very successful recipe I had formulated for my previous brewery, which was more of an English IPA, 6% and all cask, and I played with that. I changed pretty much everything but kept the malt backbone of that recipe.
Once I came up with a prototype recipe, I did some experiments dry hopping 5 litres of Blonde to see if my combinations of flavours worked. The next challenge was sourcing the ingredients.
I was adamant at first to use dextrose to dry the beer out, like Pliny the Elder, and give it a cleaner flavour but I couldn’t source it organically. I also came to feel that it went against my German trained roots to add essentially refined sugars to a beer and it wasn’t quite fitting with the Back Isle ideology, so back to the drawing board…
In the end, I decided to use a long mash at low temperature to encourage higher fermentability and therefore that flavour I was searching for.
Malts used in making Migrator:
- Extra pale
- Low colour crystal
With hops I wanted to emulate the gung-ho hopping regimes of the American breweries but those hopping rates with organic hops, which are hard to come by, were near impossible. Also, in the Black Isle we don’t want to just waste such a beautiful ingredient by chucking heaps and heaps in. So together with my team and lots of textbook reading and consulting and seeing what other breweries were doing we looked at ways of creating that same hop flavour and hit with less hops, added in a much more efficient manner.
We finally decided on:
And a hint of Nelson Sauvin and Citra in the dry hop.
Next on the list was water, our water is very good for the beers we brew so it just need slight tweaking with salts to make the hop flavours sing.
As for the last but most important ingredient, yeast, we decided to try something new. At Black Isle we have our own special culture, a house strain, which gives Blonde its lovely estery notes and Red Kite its rich malt backbone, but for a hoppy IPA we decided to go with a classic west coast American yeast famous for its clean flavours and ability to showcase hops.
All in all, the recipe formulation took about 2-3 months and involved endless chats/tastings about what we were aiming to create. On the brew-day the team was really excited to brew something new so we all started at 6am. It went beautifully with everything going to plan, which is a first in new recipes for me…
Once she was put to bed we tested every day to assess the fermentation and flavour formation. The beer had come out good but didn’t have the quite the right blend of hops flavours I was looking for. We were going to dry hop but a series of quick recalculations was needed to work out how to put it back into balance which meant all those little experiments with blonde helped immensely. We gave it a full month to cold mature, to mellow out all these flavours. Now it’s in keg and bottle it’s really a beer I can say I’m proud of (though I’m not saying I won’t tweak around a little if I get to brew it again… I am a brewer after all).
The finished product is a bold hitting cacophony of sweet grapefruit lychee flavour with a strong piney undertone and a pinch of tropical fruit with enough malt to hold those flavours in balance. 7.9% so it’s a good 1/3rd of a pint job.
Name wise, this is literally the hardest part of brewing. Many suggestions were aired, with Bullfinch to tie in with Goldfinch looking likely but I felt that we should link it with our other special strong beer, Hibernator. To showcase the links with our amazing Scottish malts, organic hops from New Zealand and the Yakima Valley, Washington, we finally decided on the name Migrator.
I have this image in my head of the artwork being a silhouette of the farm with a ‘v’ of geese flying overhead, which when we brewed it was all the sky was full of! But I have no idea what they are actually going to do yet. I have worked for a few breweries now and made a good proportion of the core recipes for their brands but I can honestly say that this is the one I’m happiest with. Hopefully the sales team knock it out the park so I can brew it again!
Soon to be available in the brewery shop and online. We will also have it on draft when we open our brewery bar in June!
Head Brewer at Black Isle Brewing Co Ltd
16-21 August 2016 – Vogrie Country Park
We are very happy to announce that we are going to be the beer supplier for The Great Estate Festival 2016.
This unique festival boasts a line-up of eclectic music, comedy, dance and theatre acts.
With a regular daytime shuttle service transporting you into the city centre, this makes The Great Estate the ideal spot to experience the full Edinburgh Fringe.
And to top it all off, all of their proceeds are donated to charity!
The grass is ris
I wonder where them birdies is.
The little birds is on the wing
Ain’t that absurd
The little wings is on the bird!
Follow us on Twitter @BlackIsleBeer to be the first to find out the latest bars and venues selling Goldfinch and our other beers.
The new Black Isle Bar is getting its first lick of paint. Opening early June in downtown Inverness the Black Isle Bar with rooms will offer great craft beer, organic pizza and even somewhere to rest your weary head!
The Black Isle Brewery is pleased to announce that in addition to their Glasgow & Cheltenham stores our delightful organic Scottish brews are now available at all Whole Foods Market stores in London.
Whole Foods London stock the following Black Isle beauties:
Hibernator Oatmeal Stout
So why not pop along to one of their stores and treat yourself to a thirst quenching Black Isle beer. It’s good for you and for the environment too.
Click the link below to find your nearest Whole Foods Store store
Photos taken at Whole Foods Market in Piccadilly Circus
Taste Hunters is a french adventure programme, hosted by two exploratory chefs Benjamin Darnaud & Jérome Bigot. This pair travel around the world to discover the real taste of food. They delight in seeking out and discovering “food rebels” as they call them. So it’s no wonder that they ended up at Scotland’s only organic brewery.
Jérome was shown around the brewery by our own rebel in-chief David Gladwin. After his tour of the brewery and farm, Jérome treated us to a fantastic lunch made with only organic produce from the farm! The only outside product that was used was the organic Brie.
On the menu was lamb’s kidneys, garlic and Scotch ale glaze, Sutherland kale, nasturtium flowers and Tuscan kale. To follow there were oatcakes, connage, russet apples and apple cake.
Naturally it was all washed down with Smoked Porter, Scotch Ale and Oak Aged Barley Wine.
We cannot wait to see the programme when it is ready to be broadcast on French TV. If you’d like to see it hop on over to Taste Hunters’ websites, where you can get a flavour of what Benjamin & Jérome are doing. Don’t worry it’s subtitled.
Save the Planet, Drink Organic 🙂
Recently the Black Isle Brewery received a very special shipment of 4 Rolec tanks from Germany with a 10,000 litre brew capacity per tank, which means we can keep all of you better supplied with our yummy beer ☺ What makes these tanks so special is that they are uni tanks, which can ferment and condition at the same time.
We just love this kind of multi-tasking!
Save the Planet, Drink Organic
Black Isle Brewery will be supplying the beer outside Eden Court where the bar will be set up all week! Come along and get the craic over a few pints of Blonde, Red Kite and Porter and soak up the festival atmosphere over the next few days with traditional Gaelic music, highland dancing, sport, literature and drama. The Mod is now in it’s 122nd year and this is the first time since 1997 that the event has taken place in Inverness. Come and join in with Scotland’s biggest Gaelic Cultural festival by starting off the week with a few Black Isle Organic Beers!