Fourpure launch nationwide Continental Collaboration tour

FOURPURE LAUNCH NATIONWIDE  CONTINENTAL COLLABORATION TOUR

Fourpure has launched its first Continental Collaboration, creating beers in partnership with six breweries each from a different major continent

Fourpure Brewing Co. has announced its most exciting and challenging brewing project to date. Combining its passion for beer and adventure, Fourpure has launched its first Continental Collaboration, creating beers in partnership with six breweries each from a different major continent, including Africa, Asia, Australia, Europe, North America and South America. The partner brewers are Devils Peak in South Africa, Kyoto Brewing in Japan, Two Birds Brewing in Australia, Brasserie de la Senne in Belgium, Bear Republic Brewing Co in California, USA, and Sunset Brewery in Brazil. Each beer will be released in a limited edition 500ml can and 30 litre keg, with a small run of mixed six-packs available as well as individual cans.

The beers have already been brewed and full details of each beer will be announced in June ahead of a roadshow of events taking the series to consumers in 21 cities across the UK throughout the month (see full list below).

Co-founder of Fourpure Daniel Lowe commented: “Over the last few decades, brewing has changed significantly across the globe. It’s an industry that transcends language or geography, that brings people together professionally and socially and increasingly it’s an industry that loves to share, teach and collaborate. The Continental Collaboration series of beers will explore the unique stories born from history, heritage and a sense of adventure that has led to innovation in brewing, spanning every major continent on Earth.”

For more information visit www.fourpure.com or follow the brand on Instagram and Facebook at @Fourpure and on Twitter at @fourpurebrewing.

Continental Collaboration events list:
Sun 17/06/18 | The Craftsman Company, Aberdeen
Mon 18/06/18 | Shilling Brewing Co., Glasgow
Tue 19/06/18 | The Fat Gadgie, Carlisle
Wed 20/06/18 | The Free Trade Inn, Newcastle
Thurs 21/06/18 | Manchester, The Pilcrow
Fri 22/06/18 | The Turks Head, Leeds
Sat 23/06/18 | The Dead Crafty Beer Co., Liverpool
Sun 24/06/18 | Against The Grain, Dublin
Mon 25/06/18 | The Sunflower, Belfast
Tue 26/06/18 | The Wolf, Birmingham
Wed 27/06/18 | Stoneworks, Peterborough
Fri 29/06/18 | Pint Shop, Oxford
Sat 30/06/18 | Small Bar, Cardiff
Sun 01/07/18 | Wild Beer at Wapping Wharf, Bristol
Mon 02/07/18 | The Three Johns, North London
Tue 03/07/18 | Fuggles Hop Café, Tunbridge Wells
Wed 04/07/18 | Brighton Beer Dispensary, Brighton
Thurs 05/07/18 | HAND, Falmouth
Fri 06/07/18 | Kaapse Brouwers, Rotterdam
Sat 07/07/18 | TBC, Antwerp
Sun 08/07/18 | Fourpure Taproom, South London


British hops celebrated in new BritHop Series

 BRITISH HOPS CELEBRATED IN NEW BRITHOP SERIES

Five of the UK’s best breweries will be launching a line-up of exceptional beers using new progressive British hops in new project named BritHop that is due to launch this summer

The BritHop Series, pioneered by Drinks Maven, has been initiated in conjunction with hop merchant Charles Faram and the British Hop Association [BHA] and aims for a supergroup of new and exciting British beers to be brewed by some of the nation’s top brewers. Each beer will also be aligned with a music track from a British band or artist that suits the beer.

Breweries involved in the project include: Burning Sky, The Kernel, Cloudwater, The Wild Beer Co and North Brewing Co.

“Great beer and great music should go hand-in-hand. In Britain, we are lucky enough to have both. The new progressive hop varieties we now have available to us in the UK are at the heart of this series and will be used to create some exciting new beers. This is the start of a journey into the next generation of flavour for British beer – an exciting step towards growing an appreciation for all of the nuances and subtleties of what British hops have to offer whilst also giving a nod to some decent music at the same time,” said Drinks Maven founder Jessica Mason.

Breweries and their selected tracks are as follows:

Burning Sky: The Astronauts – Typically English Day

The Kernel: The Slits – Heard It Through The Grapevine

Cloudwater: Kate Tempest – Europe Is Lost

The Wild Beer Co: David Bowie – Changes

North Brewing Co: Longpigs – Lost Myself

Mark Tranter, Head Brewer and Founder at Burning Sky Brewery, who is crafting a 5.6% abv pale ale for The BritHop Series, said: “To showcase new British hops, we paired the delightfully citrusy experimental CF185 and CF218 hops with some light spices to create a quietly contemplative and refreshing pale ale. Set to the backdrop of The Astonauts, Typically English Day, there is hope, love and friendship – despite the government and their schemes.”

Paul Jones, Co-Founder and Managing Director at Cloudwater Brew Company said: “We’re using Pioneer hops in a small or not so small IPL. Song pairing is Europe Is Lost by Kate Tempest.”

Jasper Tupman, Technical Brewer at Wild Beer Co, who is making a 5% abv beer that can adapt and change with age, said: “We were invited by our good friend Jessica ‘Drinks Maven’ Mason to get involved in the BritHop project, a celebration of the finest progressive UK hops married with classic British music in honour of Beer Day Britain. Our take was to brew a beer with 100% UK yeast, malt and hops and the spirit of the Thin White Duke himself – David Bowie. We have used copious amounts of new experimental Jester and Godiva hops that combine the tang of gooseberry and grapefruit, with the alluring sweetness of white grape, lychees and blackcurrant.100% fermented with the super attenuating yeast Brettanomyces means it will let the juicy hop character shine through whilst drunk fresh, or choose to cellar and let the Brett do its Funky (Dory) thing. This is a beer that allows for exceptional ageing and flavour development. Chchchchanges!”

 

 

Christian Townsley, Co-Founder at North Brewing Co said: “Our song choice is Lost Myself by Longpigs. Often an overlooked song when talking about Brit pop in the same way that British hops get forgotten. We’re brewing a 4.8% abv pale ale with Godiva, Jester and CF 162 hops.”

Evin O’Riordan, Head Brewer and Founder of The Kernel Brewery said: We are using a hop called CF160.  A daughter of Jester. The hops smelled great, so signs are promising.”

The limited line-up of beers from the BritHop Series will be available to taste during Beer Day Britain on the evening of 15th June 2018 at Mother Kelly’s Paradise Row, Bethnal Green, London. A playlist of music from British bands and artists, including the selected music tracks, will be playing throughout the night.

BritHop is an independent project and a way for beer and music fans to also show support for local industry. The BritHop Series will launch aligned with Beer Day Britain and the limited line-up of beers will be available to taste at a party at Mother Kelly’s in Bethnal Green London on the evening of 15th June, 2018.


Art of Beer: Drew Millward/Northern Monk

ART OF BEER: DREW MILLWARD/ NORTHERN MONK

Drew Millward’s artwork for Northern Monk caught our attention for its vibrant illustrations for a special series

It started as so many collaborations do, through a beer. Drew Millward was dropping off a portrait of John and Jane Marshall. John Marshall was responsible for the building Temple Mill, Leeds, and by extension of that, building the flax store, home to Northern Monk. A bond was formed. Here we speak to Drew about his remarkable artwork for the new Northern Monk Northern Tropics series and his other work for clients including Bundobust, BrewDog and 21st Amendment.

What was the brief you were given from Northern Monk?

There really wasn’t one. In fact, it was almost the other way around. We drank beer, we discussed what we like about beer, I told them that my ‘holy grail’, in beer terms, is basically to find something that tastes like a hoppy Um Bongo. They went away and concocted ideas for what sort of beers might fit that bill, and I just got to work drawing pictures that combined Leeds’ industrial landscape and a load of tropical nonsense. It was pretty much a dream project really. Like having a suit tailor-made. The Northern Tropics series have genuinely been some of my favourite beers I’ve had in years and to play a part in how those are presented to the world has been an absolute pleasure. Long may it continue.

How did you first get into illustrating in the first place?

Somewhere, in the mists of time, I started making posters for gigs that myself and some friends were booking. We needed to advertise the shows, so myself, and my buddy Luke Drozd took turns in designing flyers and poster for the stuff we were putting on. That friendly rivalry between us probably spurred us on to do better things as time progressed. From that, people saw the work and started asking me to make posters and such like for them. I think someone offered me about £35 to make a poster for a show in London, shortly after which I quit my job. That was about 14 years ago. Since that point, I’ve more or less, kept the lights on by drawing pictures. I suppose I fell into it, as it was never a goal or ambition to do this, but I wouldn’t change it for the world.

You have such a distinct style, where does your inspiration come from?

Anywhere and everywhere. I suppose my roots in posters and screen printing plays a massive part in the way I work, and the work I make, and certainly the worlds of music, DIY and punk rock all play a part in what/why/how I operate. I would say, stylistically it’s probably a progression over the past 14 years of looking at design, illustration, art and ephemera, filtered through my own mind and limited capabilities.

You’ve done quite a bit for Bundobust, how did that come around?

Those folks are good people. Leeds is a small enough place that most people know of, if not know each other, certainly in more independently minded circles, so things often come about fairly organically. Marko Husak asked me to get involved with what they were doing, and since I drank (at The Sparrow) and ate (their street food before they got the bricks and mortar place) there, it was foolish not to. I love what they do and how they do it, so it’s not difficult to get behind working collaboratively with these people. I think a lot of people within the independent community, and you see it a lot in the smaller end brewing industry as well, have a great attitude and mind set about taking risks and working with artists or other like-minded people. It goes back to the principals that punk rock and the DIY music communities are built on. It’s a good way of going about things.

/ northernmonkbrewco.com

/ drewmillward.com


Beer Traveller: Catalonia transformed

BEER TRAVELLER: CATALONIA TRANSFORMED

Pete Brown celebrates and salivates over the Catalonia’s evolving beer transformation

It doesn’t work on everyone, but beer has the power to perform a kind of transformative magic. One minute you have an average interest in the impact of flavour on your palate, enjoying the odd glass of wine or pint of lager. The next, you’re on your way to jacking in your job to make, sell or communicate about beer and converting the cupboard under the stairs into a cellar space.

It happened to me in 2004 in Portland, Oregon, and I’ve seen it happen to a great many people since. Sometimes I’m lucky enough to witness the actual moment: a handful of times, I’ve been the perpetrator of it. I’ve seen it happen to men and women, close friends and strangers. And now, I think I’ve just seen it happen to an entire region.

Barcelona has always been one of my favourite cities to get drunk in. For a long time, the only beer available was Estrella, but that wasn’t the point: it was the manner of its drinking that was so appealing. In the Boqueria — the best food market in the world — Estrella was served ice-cold from the bar of a little kiosk where fresh langoustines wriggled on a hot plate a few feet away. In side-street bodegas, Estrella was served in tiny glasses — or cañas — to accompany plates of padron peppers, octopus or heroic portions of patatas bravas. And in the twisting warren of the old Bario Gotic quarter, Estrella was drunk in pints in a selection of randomly themed bars.

Four years ago, I was back in Barcelona and looked again for these bars. They’d all gone, replaced by generic craft beer bars from central casting. All sold beers from Meantime, Brooklyn and BrewDog, and all had stripped wooden floors, bare brick and a smattering of heavy metal sights and sounds. I could have been in London, Manchester, or Nottingham. Sitting on a bar stool sipping a pint of Punk IPA, the ghost of the Starsky & Hutch theme bar that had once stood here whispered in my ear, ‘This is what you wanted, isn’t it? I distinctly remember you complaining that it was just Estrella last time you were here’.

If this was victory, it felt hollow.

In March 2018, I’m back for the seventh annual Barcelona Beer Festival, in a vast convention centre reminiscent of the Great American and Great British Beer Festivals. There are brewers and drinkers here from both those countries. I suspect they’ve not come all this way to try beers from Brooklyn and BrewDog.  

‘There are now 100 craft breweries in Catalonia,’ says festival organiser Mikel Rius. ‘This is not about a movement from the city. It’s all around the rural area of Catalonia.’

The day after the festival, we’re driving up into the hills through stunted, winter-pruned vines. At one chilly peak in the centre of a region most famous for Cava, Tempranillo and Grenache, we meet Carlos and Montse Rodriguez. They quit the city for an almost ruined former winery around the turn of the millennium. In a cool stone room that smells of cats and has a bar that looks like it was stolen from a Devon country pub, Carlos serves us some of the best traditional British cask pale ale I’ve tasted in many months. In the cellars next door, this self-taught brewer is re-fermenting his beers in local red wine barrels with a wild Brettanomyces yeast he isolated and cultivated from the air around us.

Catalonia has lots of wine barrels. That’s why at least a third of the breweries here have a barrel ageing programme. But it doesn’t have much in the way of hops and barley.

That’s why Oscar Mogilnicki Tomas and Quiònia Pujol Sabaté have put together the ‘Full Circle Project’, with the aim of growing everything they need to produce a beer not just in, but entirely of the region. He’s an engineer, she’s a biologist, and together they’ve built the Lo Vilot brewery by hand. The number of different skills they possess between them defies comprehension, as does the consistency of their range of beers including sour fruit beers, IPAs, Pilsner, wheat and Belgian-style ales.

Back down in Barcelona, over a bourbon barrel-aged Belgian-style dubbel, someone asks the American-born head brewer of Edge Brewing what attracted him to the idea of working in the one of the world’s most beautiful cities.  

‘You’re from a scene from the US — which had lost its beer culture — brewing in a country that never had a beer culture to start with. So, you’re doubly removed in terms of creative freedom,’ he replied.

Days later, after gorging ourselves on homemade salami, barbecued spring onions dipped in romesco sauce and the simple brilliance of rustic bread rubbed with garlic and ripe, fresh tomatoes before being drizzled with olive oil and salt, all offered at every one of the dozen or so breweries we visit, I decide this creative freedom is one half of an explosive combination.

Catalonia may have never had a beer culture, but it’s always possessed a proud sense of gastronomic independence, a genuine love of food that is as amazing as it is simple and democratic. Craft beer was a perfect foil, a natural fit. After that initial wide-eyed genuflection to the global titans of craft, the Catalonians simply got on with the job of making beer their own.

They’ve only just started, and already they don’t seem to be able to brew a bad or mediocre beer. On my next visit, I suspect it may be my turn to have my original beer epiphany all over again.

This article was written after a trip organised and paid for by the Catalan Tourist Board. You can find out more about Catalonia’s gastronomic heritage at www.catalunya.com        


The 6 pack: barrel-aged beers

THE 6 PACK: BARREL-AGED BEERS

Adrian Tierney-Jones uncorks the finest beers that have slumbered in wood

This is how we should think of barrelageing: the long sleep; a beer brewed and then enclosed within a wooden tomb on a par with a Pharaoh whose retinue is certain he will resurrect and rule once again; time floating by, like lilies on a stream, with only the imagined scurries and scratchings of creatures we call lactobacillus, pediococcus and brettanomyces disturbing what seems an eternal sleep.

Then there is a rude awakening, a tap against the wood, almost like a cry for help, the emergence into sunlight. The beer is filled with a new sense of vigour, ready to start off on its own journey or happy to merge with another beer or be taken to another barrel whose wood is a different story.

During the great porter days of the 18th and 19th century beer was routinely aged in barrels, sometimes for up to a year or more. It ripened and was renewed by its time in barrels the size of modest hotels in modest seaside towns. Then as the brand new century dawned and world wars churned their weary way, brewers forgot what they used to do, they lost the art of ageing beer, they dismissed from their minds, memories of how they used to blend old and new, how they let the right microbes in, kept the wrong ones out; they forgot that beers could grow old and elegant, ready to be embraced by a younger generation of beer.

Time passes and retinues of practice return. Many breweries now have their own barrel farm, an odd phrases that’s crossed from the Atlantic and sounds more Big Mac than Old MacDonald had a farm. I was recently in BrewDog’s new sour beer facility, Overworks, where racks of barrels stood silently ready to do the brewer’s bidding. And if that wasn’t enough, there was an amphora, a direct descendant of those vessels that the Romans used to fill with wine (or even fish sauce). For beer, sleep it seems can take many forms. ATJ

 

 

/ Founders Brewing Co., Backwoods Bastard, 11.1%

Trust the US masters of the barrel aging process to make one of the most complex beers here. Dark fruits shine through smacking Scotch. Masterfully balanced and effortlessly drinkable.

/ Duchesse de Bourgogne, Verhae Vichte, 6.2%

In Flanders, wood aging has endured for several beer styles, including the vinous red ales.

/ Wild Beer Co, Beyond Modus IV, 8%

This is perhaps the best expression of Wild Beer Co’s passion for wood. It’s a blend of the flagship wood-aged beer Modus Operandi, and aged again. Expect sour cherries and balsamic.

/ Burning Sky, Monolith Vintage, 8%

In rural East Sussex is a brewery full of wood. Monolith, a dark, almost stout beer, has vatted on oak for two years, bringing an astonishing complexity.

/ Buxton Brewery, Highlander, 10.5%

Perhaps some of the БТ8.49 went on the gorgeous label, but most (it’s not cheap aging beer) it’s time spent swilling around Scotch whisky barrels. But wow, this is as complex as a single malt.

/ Siren Craft Brew, Barrel Aged Shattered Dream, 9.1%

Broken Dream is Siren’s highly rated breakfast stout. This version has lingered in the copious amounts of barrels at the brewery. An expressive bourbon is tempered with a savoury woodiness.


When beer meets bikes

WHEN BEER MEETS BIKES

Budvar and BOLT motorcycles are teaming up to create a custom ‘Budvar Bike’. We hear from BOLT’s Andrew Almond

What was the idea behind BOLT?
Motorcycling is an ever-evolving culture and I wanted to create a new type of store that resonated with the current scene of motorcyclists emerging in London. At the time there was a new wave of custom culture taking shape using relatively affordable vintage motorcycles and along with it came new types of riders. What appealed to me was the accessibility and creativity it inspired. The scene grew globally and at that time there was not a place for it in London. Traditional motorcycle stores held little interest for me; they essentially stocked practical garments that lacked the style and quality. I wanted to curate a store that brought together items that reflect the styles of clothing I wanted to wear, proper leather jackets, vintage inspired helmets and independent motorcycle owned brands. There was also a need for a social space as riding bikes is as much about hanging out with friends and building communities. I wanted to create a space the progressed the scene, to host events and exhibitions and champion the scene as well as the rich cultural heritage that preceded it.

Were you a Budvar drinker before the project came about?
Yes. My favourite has long been the Budvar Dark, which balances the strong flavour typically associated with stouts with the freshness and lightness of lager.

Why did you choose the Jawa bike?
There was really only one option for the Budvar Bike, it had to be a JAWA, a classic Czech design. Originating from Prague and starting production in 1929 they grew to exert a huge influence in the motorcycle world. By the 50s they were exporting to over 120 countries and new overseas factory were introduced in India. With typically small capacity engines, they reflected the economies of their time providing an affordable means of transport. They really stood out in racing though, coming into their own in Motorcross and Speedway.

What are your plans?
I really want to showcase the range of crafts that are at the heart of everything we do at BOLT. It is a great opportunity to utilise our network of collaborators for each aspect of the build, from a hand-fabricated frame to hand-painted design and hand-tooled leather seat. I’m not sure if I have ever seen a JAWA exhibited in a custom motorcycle show, so I really want to build something that changes people’s perceptions. It’s the ugly duckling story! The JAWA we have is a very utilitarian design but there is real beauty hidden within elements of its design, we want to showcase these aspects and create something truly original and stunning.

We’re really only keeping the engine (which will be overhauled) and the wheels. The frame will be chopped and remade to a hard-tail design – this means removing the rear suspension in favour of a rigid rear-end. Being 6′ 4 we need to adapt the frame to fit my proportions, stretching it out while being careful not to dwarf the engine which is just 250cc. We will custom make a tank, fenders and seat pan to fit, using vintage parts and following the styles of the 1930s JAWAs. The overall design however will be very contemporary, referencing the past but looking to the future.

What are the main challenges with the build?
Time is the challenge as this involves managing many different people working on different parts and ensuring it is all brought together on deadline. The other main challenge is building a bike that is both a show bike but which will handle a 1000-mile road trip, this is especially the case considering the small capacity two-stroke engine. Anyone with experiences of JAWAs will tell you they are best ridden with a tool roll in hand, so it will really be a test of our skills to make this bike fit for the journey.

Who are you using for the specialist fabrication and sign writing?
We work with some of the best crafts people in their fields and this bike will really be a joint effort involving many of the BOLT Family. This is the fun part for me, involving lots of friends in one project, bringing together different elements in a distinct vision. Jake Robbins who traditionally fabricates impossible to find parts for early motorcycles will be handling the fabrication work. I always like to give Jake projects that differ from his day-to-day work; he is real creative at heart and has a great balance of form and function. We work with Jake Collier for our leather work and he manages the costumes for major films, making everything from hand-carved centurion breast pieces to the latest Marvel character costumes. Dapper Signs is a traditional sign writer with a distinct style who will hand-paint the bike.

You visited South Bohemia and the Budvar Brewer recently for some inspiration of the build. What did you take from the trip?
It was great to get a sense of the area and the brewery. We took a chairlift up in the snow to the top of a mountain overlooking a medieval town. The landscape there is beautiful; the castles and architecture give South Bohemia this amazing timeless feel. Visiting the brewery was really enlightening too – far from the big commercial operation that you might expect. It felt more like a family business. I was surprised to find the things used to brew the beer, like the huge copper brew kettles, were actually incredibly beautiful. All these things come from an approach to brewing that hasn’t wavered over the centuries, a belief in staying true to principles and techniques and in doing what it takes to create a beer of the best quality. I often feel that I put business interests aside in order to do things that I am truly passionate about, and it was inspiring to see that ethos at work in a large brewery too.

And what about the beer? How was drinking Budvar straight from the tank in the cellars in Budweis?
The experience of tasting the beer from the tank was a real surprise. I genuinely did not conceive that beer could taste that good. While the flavours came alive, it was the freshness that really amazed me. It was like drinking spring water! You could literally throw a pint down in one. During what I am sure will be a gruelling journey, the idea of the running down to that cellar for a celebratory pint will be a big inspiration.

Finally, you’re riding the finished Budvar bike through Europe to the Budvar Brewery in the Czech Republic. Where are you going and what are the challenges going to be?
We’re planning a route that avoids any major roads or motorways as the bike will not be able to cope with the high speeds. This is the exciting part: the road less travelled. I’m looking forward to passing through the towns and countryside as we ride our way across the different countries. Motorcycling for me is very much about friendships and I plan to stop off and show off the bike as we go. We will drop into fellow motorcycle stores Hermanus in Bruges and Rusty Gold in Amsterdam and hopefully pick up a few riders who will join us too. The main challenge will be not to blow the engine, running at high speeds for long times can be fatal for two strokes which prefer a more varied tempo. I expect the journey to be a real challenging but that is the adventure! It will not be easy, by any means, but the harder it is the better the first beer will taste once we arrive!


Good Beer Hunting’s Uppers & Downers Festival returns

Good Beer Hunting’s Uppers & Downers Festival of Coffee Beer Returns to London this May

Good Beer Hunting is bringing its Uppers & Downers festival of Coffee Beers back to London for the second year at Mick’s Garage in Hackney Wick on Saturday May 19

 

Following a sold-out successful event last year, Good Beer Hunting is bringing its Uppers & Downers festival of Coffee Beers back to London for the second year running. The event, which will take place at Mick’s Garage in Hackney Wick on Saturday the 19th of May, will more than double in size this year. Taking place over two sessions, festival-goers will have the chance to experience some of the most progressive coffee and beer hybrids ever to be poured in the UK, created by some of its top brewers and roasters.

Uppers & Downers is a collaborative coffee beer series of events created by Good Beer Hunting’s Founder and Director Michael Kiser and World Barista Champion Stephen Morrissey. The goal of Uppers & Downers is to focus on coffee as a specialty brewing and blending ingredient with origin. At this event you’ll experience coffee beers in a range of unexpected styles, extraction methods, and blending techniques that showcase the innovative flavours, aromatics, and textures in the finished beer.

The following brewers will be pouring at this year’s Uppers & Downers London:

Beavertown, Boundary, Brew by Numbers, Cloudwater, CRATE, Fourpure, Fyne Ales, House Brewery, Magic Rock, Moor, Northern Monk, Siphon, Siren, The Five Points Brewing Company & Weird Beard.

We’ve also so far confirmed the following roasters who will be collaborating with our brewers and serving up coffee at the festival:

Artisan Roast, Caravan, Clifton Coffee, Dark Arts Coffee, Dark Woods,Has Bean, North Star, Or Coffee, Roasted Brown, Roundhill, Square Mile & The Roasting Shed.

Uppers and Downers recently celebrated its fifth successful year Good Beer Hunting’s hometown of Chicago. Over 1000 people gathered at Thalia Hall in what was its largest event to date. GBH Founder Michael Kiser explained why he’s thrilled to be bringing the festival to London once again in 2018:

“Bringing Uppers & Downers to London for the second time is both an incredible outreach and homecoming for us. We’ve had people from all over the world venture to Chicago for the fest, and because of that interest and awareness we’re now able to bring it to them, which creates a platform for local brewers and roasters to showcase their own beer and coffee cultures, and experiment through collaboration. And no place outside the States has been more important to us than the U.K.”

World Barista Champion and Uppers & Downers Co-Founder Stephen Morrissey recently moved back to London and added:

“People drink coffee and beer differently here in London than other cities, the line between the two considerably more blurred. Coffee shops open later and seem to serve the community till it’s appropriate to have a drink, which happens far earlier in the day than in the US. Bars have coffee machines, coffee shops have beers and as evident by this year’s festival – the companies behind them are fans of each other, and work together often. I can’t wait to the results of that work at this year’s festival.”

Uppers & Downers London will take place between 11am-3pm and 4pm-8pm on Saturday the 19th of May at Mick’s Garage in East London’s vibrant Hackney Wick neighbourhood. Tickets for each session are £45 (plus booking fee) with a discount available for members of Good Beer Hunting’s subscriber community, The Fervent Few:

http://goodbeerhunting.com/events/2018/may-19th-uppers-downers-festival-london


Brewers Market Beer Festival returns to Leeds Indie Food Festival

Brewers Market Beer Festival returns to Leeds Indie Food Festival

This 11th – 12th May, Brewers Market Beer Festival will return to Canal Mills for its fourth year and a new summer slot during Leeds Indie Food

 

This 11th – 12th May, Brewers Market Beer Festival 2018 will be returning to Canal Mills for its fourth year and a brand-new summer slot which to coincide with the opening weekend of Leeds Indie Food Festival; Leeds’ biggest city-wide, month-long independent food and drink festival.

Showcasing the very best of local and international craft beer over the course of two days and three sessions, this year will be their biggest yet. Swapping their usual November slot for the warmer climes of May, Canal Mills’ outdoor space will allow for even more craft beer and street food, as well as a pop-up gin bar hosted by Bathtub Gin, a selection of natural wines from Wayward Wines and DJs.

Joining them over the weekend will be a hefty bunch of brewery partners including the likes of: Verdant, Kirkstall, Northern Monk, Thornbridge, Vocation, Black Lodge, Zapato, Track, Buxton, the Tall Boys bottle shop with many more to be announced over the coming weeks. Over in the food department, there will be the likes of Mussel Pot, Little Bao Boy, Rabbit Hole Coffee, Sandos, MorMor and Little Red Food Truck.

“This year we’ve moved from our traditional November slot to the summer, which will give us the chance to use more of Canal Mills and therefore bring in more breweries than ever before! We’ll also have a wider selection of food and extras thrown in for 2018”.

“With more exciting breweries to be announced in the coming weeks, it’s going to be our biggest edition of Brewers Market yet” – Matt Long, Events Manager at Canal Mills.

 

SESSIONS

Friday 11th May 2018

5pm – Midnight

£8 (+ £1.20 BF)

Saturday 12th May

12pm – 5pm

£8 (+ £1.20 BF)

Saturday 12th May

6pm – Midnight

£8 (+ £1.20 BF)

Links:

https://www.ticketarena.co.uk/events/Brewers-Market-8

https://brewersmarket.eventgenius.co.uk

http://leedsindiefood.co.uk


I Am A Brewer: Cask launches new canning machine

I AM A BREWER: Cask launches new canning machine

Cask Global Canning Solutions – the inventors of micro-canning equipment for craft brewers – has released another revolutionary canning line

 

NOTE: I AM A BREWER is Original Gravity’s brand that looks at industry news.

Cask Global Canning Solutions – the inventors of micro-canning equipment for craft brewers – has released a uniquely versatile canning line.

Cask’s new Micro-Automated Canning System (mACS) packages both carbonated and uncarbonated beverages. The mACS also fill cans of varying heights and diameters – from 163 mL to 568 mL in volume – and the changeover between cans can be done in less than 30 minutes. 

“The mACS,” says Cask founder Peter Love, “gives brewers the ability to create new revenue streams and beverages. They can quickly shift to new can sizes for current products, or jump from beer and cider to soft drinks and uncarbonated beverages such as cold brew coffee, wine and energy drinks.” 

Dead Armadillo Craft Brewing (Tulsa, Oklahoma) is now using the mACS to can its beer and a new product.

“When you add a liquid nitrogen doser to the mACS,” says Todd Phillips, Dead Armadillo’s Director of Operations, “you can use it to can coffee. So after many months of R&D, we’re entering the nitro cold-brewed coffee market with some friends at a local coffee roaster. It’s a brave new world for us that wouldn’t have been possible without Cask.”

“The mACS supports a larger array of can sizes than any line we have ever seen,” Phillips adds, “and we can change from can sizes, lid formats, and product types with minimal effort.” See the brewery’s mACS in action:  http://www.cask.com/2018/02/dead-armadillo-takes-beer-macs/

The mACS  has electric cam-driven seamers, three CO2 pre-purge heads, three fill heads, and a post-fill rinser and dryer. It measures just 7 by 2.5 feet and has a very small footprint of 17.5 square feet. It has a recipe memory feature that automatically sets the fill settings for speedy transition between different beverages.

The mACS conveyor belt can feeder (as found on Cask’s larger ACS machine) allows for adding such automated pre- and post-packaging components as a depalletizer, inline date coder, nitrogen doser, pressure-sensitive labeler, shrink sleever and other components.

“Since it can be equipped with an array of automated components,” Love says, “the mACS also enables our customers to scale up the automation of their canning process as they grow and diversify.”

The machine’s unique filler technology combines fill-level sensors with proprietary foam-control valves.  Those features produce filled cans with extremely low dissolved oxygen pickup of just 5-20 parts per billion — better or comparable to large-scale and much more expensive canning and bottling lines.

The mACS fills 20+ cans per minute and 50+ cases per hour with just one operator.

Get more details and see the mACS package cold-brewed coffee at http://www.cask.com/2017/12/meet-macs-micro-cannings-most-flexible-system/


Bristol brewery seeks £1 million in crowdfunding

Bristol brewery seeks £1 million in crowdfunding

Left Handed Giant is currently in the closing stages of an ambitious crowdfunding campaign that includes a partnership with a Michelin-starred chef

 

Bristol Brewery Left Handed Giant is currently in the closing stages of an ambitious crowdfunding campaign, with the company looking to raise £1million to fund its Finzels Reach development.

The campaign launched at the beginning of May and hit the initial £400,000 target within 24 hours. Stepping up its ambitions, the brewery is now looking to raise up to £1 million to build the brewpub project, which will feature a taproom, brewery and a restaurant partnership with one of the city’s most exciting chefs.

Bruce Gray, Managing Director at Left Handed Giant, said: “The aim of this brewpub project is to create a world-class facility where communities of friends and investors can have a real input into the day-to-day of the business, as well as having the opportunity to drink locally brewed fresh beer.”

The funds raised will be spread across different projects with the bulk being put towards to development of the Brewpub at Finzels Reach, which will also feature a new dining offering.

Left Handed Giant have teamed up with Bristol Michelin-starred chef Pater Sanchez-Iglesias, who will be operating a restaurant from the first floor of the development as well as developing a separate offering for customers of the brewpub in the neighbouring kitchen.

Peter Sanchez-Iglesias adds: “Forming this partnership with such a well-respected force as Left Handed Giant and creating food to go with their beer is an awesome project to be involved with. The development kitchen will evolve and enhance everything we do at Casamia, with our hyper seasonal dishes on an ever-changing menu, using the best ingredients, cooking it to perfection and then finding out what it needs to make it better.”

Left Handed Giant, which gets its name from the old legend that the Avon Gorge was carved by hand by the original left handed giant, has been part of the Bristol brewing scene since 2015. 

The brewery’s crowdfunding campaign closes on March 30th and those looking for further information or to invest should visit : https://www.crowdcube.com/companies/left-handed-giant-brewing/pitches/q47aGb