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:
The news that Camra is canvassing its 177,000 members on which direction the pressure group should head in, now that it has achieved its original aim, is a huge sign of the times. Once upon a time, only six companies produced a massive 80 per cent of the UK’s beer – and that’s why Camra had to be set up. Achieving its aim of promoting choice for consumers and pushing the need for high-quality, traditional brewing techniques, it now needs a new reason for being.
The country has 1,500 certified breweries producing 11,000 different brands of beer.
The craft ale revolution has brought a lot of great knowledge to the table, yet there is still a massive hold on the average drinker’s palate by the national and multinational brewers. Their history, scale of production, marketing budgets and brand recognition means they are still the go-to drink for your average pub frequenter. But as the knowledge of different micro and craft brews continues to grow amongst millennials – the big brewers could benefit from learning a thing or two from the smaller breweries.
Freedom to Experiment
One thing which attracts many beer lovers to craft and micro ales is the wide range of flavours and types. The micro-brewers increasingly need to offer something unique and special in order to be taken on by drinkers.
This is something that the larger breweries don’t need to do as they can rely on effective marketing campaigns – be it lifestyle advertising or big branding exercises with glasses, posters, competitions, and the like.
Daring to head back to the drawing board and take a chance with a new line or flavour might be something to try. Possibly in the form of collaborations.
Seasonal Products As Opposed To Seasonal Advertising
Likewise, seasonal products are a very attractive aspect of micro-brewery output. Production on a small scale allows shorter runs of products and therefore less risk that the “May Day Weekend Bramble Ale” will go out of date (in terms of reference) before it is sold.
The big brewers promote their product with seasonal advertising and packaging come Christmas, summer and things like the World Cup; but the drink itself rarely changes, if ever.
Even if it’s a loss leader when doing it on such a grand scale, could this be a way the big brewers could crib from the techniques of the smaller players?
Okay, I know, it’s superficial and a bit shallow, but it’s always nice when your beer can make you smile before you’ve even tasted it because the label looks great. Even if it’s just a witty name or some creative artwork; this is something that the big, well-established breweries ignore.
Come on, show a bit of character. You might enjoy it as much as us.
Beavertown; an example of engaging and creative branding.
Now, I want to make sure we don’t have to be contacting our solicitor here, so let’s be clear; I’m not suggesting for a second that the big breweries use anything unnatural in their product.
But what they don’t do it push the angle of naturally sourced, organic, environmentally friendly processes. A lot of micro and craft drinkers love that their beer producer is interested in these things; why don’t the big boys do the same?
Friendly and Personal
I know this isn’t exclusive to the beer industry, but it’s easy for a large company to quickly become faceless and impersonal. That’s fine when you want a product or service which doesn’t rely on human interaction – we don’t want the brakes on our car to be made by somebody who’s happy to have a laugh and a joke on their packaging, for example.
But, when it comes to enjoying a drink, it would be nice to know you’re getting it from a group of like minded people in a brewery rather than some faceless logo owned by a multi-national conglomerate.
And that is partly why lots of micro-breweries develop such a cult following. They are relatable. You’re a part of something when you drink it. You’re supporting individual people’s livelihoods when you stumble across it in a pub out of town and feel obliged to sample a pint out of loyalty.
There’s no better way to instil longevity in your customer base – and who wouldn’t want that?
Valuing Taste Alongside Profit
This is probably a case of going back to your roots. The big beers we all know and love didn’t suddenly start being sold all around the world overnight. They were all micro-breweries at one point in their life.
When the investors arrive and open up a bigger market and all the benefits that come with it; often the travel, required shelf life and favoured tastes of different markets mean the taste has to change.
But it’s probably tricky for the big brewers to place taste alongside profit in importance when you have directors and investors, who are business owners first and beer drinkers second, calling the shots.
All of this isn’t to say that the big breweries need a major reform – far from it. They are clearly doing most things right in order to be where they are today. And hats off to them. This is just a few of the things that we think they could learn from the amazing micro-brewers, who do just as a fantastic job.
This blog was written by Don Valley Engineering who manufacture and supply malting equipment and systems.
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!
Recently the Black Isle Brewery has come together with the award winning Artisan Roast Coffee to produce a sensational storm in a beer cask now hitting the Stockbridge Tap, in Edinburgh, and other selected outlets in the city.
This huge dark front of caffeine and malt has been produced by a collision of Black Isle Porter, brewed with organic chocolate malt, mixed up with a heavy downpour of Artisan Roast Monsoon Malabar coffee beans, from Southern India.
These beans have been laid out to dry on racks after the monsoon rains and during this process the wet monsoon winds circulate around the crops turning the green coffee beans a rich golden yellow colour and absorbing the rich earthy, spicy flavours.
Black Isle Monsoon Porter 4.2% is a roasted, toasted, lip-smacker of rich bitter chocolate, cinnamon, espresso and cracked pepper – the perfect antidote for any rainy season.
A severe whether warning was issued this morning – whether, or not, to drop everything right now and head to the pub to avoid being marooned without it!
The hamper includes:
A selection of beers from Black Isle Brewery!
2 x New Three Day Tickets to Belladrum 2015
1 x Hamper and goodies from Simpsons Garden Centre
Toyota Rav-4 for the weekend and a golfing brolly from Macrae & Dick
For your chance to win head over to Belladrum’s Facebook / Twitter and like and share to win this years Belladrum Christmas Hamper! Click the links below.
Good luck! (Entries close midday on Monday 22nd December to ensure Highland delivery for Christmas!)
Tomorrow is Thanksgiving and we here at the Black Isle Brewery have decided to provide you with some beer pairings for your Thanksgiving feast!
Light meat like turkey should definitely be paired with either a Black Isle Blonde or a Yellow Hammer. These two beers are lighter, crisper and will compliment the meat. With their mild undertones of hops and malt they make a nice accompaniment for your main meal. The Yellowhammer is a refreshing beer with a flinty grapefruit aroma and has more body than the Blonde. That said, the Blonde on the other hand has a light biscuity taste that will refresh your palate and is the perfect beer to sip while having a hearty meal. Either of these beers will match up well with your turkey dinner.
For pudding, which is traditionally pumpkin pie we recommend you pick up a bottle of Scotch Ale or Red Kite. These two are more malt based and have a lingering sweetness, which compliments the tasty piecrust. The Scotch Ale has a rich spice finish with a full-bodied taste. You will get hints of candied peel and fruitcake with this beer. The Red Kite with its delicious balance of malt, citrus and berry fruit will also go very well with pumpkin pie. Actually these last two are so good they could serve as a dessert all on their own.
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 🙂
One of our Black Isle Blonde beers made a guest appearance on last night’s episode of Come Dine with Me.
Scottish contestant, Jenna, used Black Isle Blonde to make her ‘Perfect Perthshire Steak & Ale Pie.’
Although the label was obscured you could easily see the distinctive Organic Blonde label of the BIB.