Heard from Calum Buchanan today:
"Hello Ian,
Thanks for your kind words on the food and beer.
Brewing was not part of our plan for the bistro at the
outset but became something that we felt would fit with our place and passion.
We became friendly with Tim Heighton-Jackson when he was the
brewer at Deeside Brewery, both from delivering beer and as a customer.
He encouraged our brewing idea stating that on a small scale we could make
better beer than any macro brewery.
As I am well used to yeasts in bread, especially sourdough,
and milk, I was intrigued.
Tim suggested a training day to make a batch, which we
did. After four weeks in bottle we had a staff sampling and hand out to
some customers. The feedback was very positive.
We duly registered with HMRC as a micro (although I think
more nano) brewery. Tim devised recipes for No.1 and No. 2 and helped us
select the equipment.
I have now developed our dry black stout recipe – Brew No 3.
I brew around the kitchen routine making 50l batches.
The beers all use malted grains and vac-packed hops. This is bottle
conditioned for at least a month before selling and is only available in the
bistro.
The plan is to have 3 or 4 regular brews and then 2 or 3
seasonal ones. We are now happy with the repeatability of the first
three.
We have started dry hopping which has increased the
complexity.
Next is trying different yeast cultures – the No.3 is
fermenting with an Irish strain at the moment; the two seasonals will also be
made with different yeasts and will be brewed soon.
Tim has moved to Gloucestershire as a head and consultant
brewer. We keep in touch and he is always ready with advice.
Glad that CAMRA are taking an interest in our brewing.
If I can help further, please let me know.
Regards,
Calum."
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