Brewery Progress

It’s been a while since I checked in with an update on how things are going with regards to construction so just in case you thought there was nothing going on in the background I’ll bring you up to speed.

We don’t have our brewing license as of yet so can’t sell beer but we were invited over to Amsterdam to pour some beer as home brewers at Carnivale Brettanomyces so we’ve been busy with that for the last few weeks. We brought a Brett pale ale Citra Cascade, Belgian Brett Red with grape concentrate, Saison Sauvignon Sauvin and a 100% Beersel Brett blend Pomegranate pale tart ale. Three of these were experiments with one to go into full production as soon as we’re ready but all seemed to go down well with the festival goers in Amsterdam as the whole lot was consumed with hours to spare.

 

 

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Oedipus brewery where we had our stall. Excellent hosts. 

Carnivale Brettanomyces is where we consider our home from home and it was great to see a lot more Irish over there taking part. This year we were able to take in informative lectures from Bootleg Biology on yeast wrangling (plus Jeff brought some yeast for purchase and we got some rare The Mad Fermentationist blend),  tasting session with Burdock Brewery operating out of Toronto but who also work in conjunction with a local winery to create some of the most fantastic beer/wine hybrids I have ever tasted, informative lecture and tasting session with Trevor from De Garde on his processes, meet and greet with Black Project Spontaneous & Wild Ales, meet and greet with the very friendly and informative Shawn from Birds Fly South based out of South Carolina producing urban farmhouse styles that I will be keeping an eye out for in future, Kent Falls, Burial, Speciation, Funk Factory, Yazoo, Nevel,  Trillium etc. etc. the list could go on forever. It’s a chance to see what the alternative progressive scene in U.S.A. is like as these are beers and breweries we rarely get a chance to sample, not to mention the wealth of talent already available in Europe. It really is a festival for catching up with old friends and making new ones.

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Sunday dreg blend in Oedipus.

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Land & Labour tap takeover in Walhalla. Brett game on point.

Another festival we’ve also prepared a beer for is the Midlands Craft Beer Festival in Don’s Bar, Moate on the 14th of July.  It’s also another festival we can’t charge money for beer at so we’ll have one keg and one keg only and when it’s gone it’s gone! The beer has been ageing away nicely for about three months now and is fermented with two different saccharomyces strains of yeast and six different Brettanomyces strains of yeast with some added herb and dried fruit and should be a sign of things to come from us in the future.

But who cares about all that right? What people want are the action shots of this new brewery!

 

I’ll just provide a few pictures of where we’re at on the build to give you an idea of the space we’re working with and try and provide some further detail. First and foremost we needed to dig up those old floors. Drainage and angled floors is where it’s at in a brewhouse and we had the highly skilled DJK Carpentry taking care of the whole fit-out with expert care and precision.

 

You could eat your dinner off that brand new cement floor.

Slightly raised and brand new concrete floor across the whole building with the brew house side on the right complete with slight gradient for drainage.

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Warm room for bottle conditioning at the back left of the premises.

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New tanks we’re excited to get brewing on which include all single skin and dish bottom stainless steel 1500 litre kettle, 850 litre mash tun which will hopefully double up as a whirlpool for IPA’s with slight modification and a lot of labour on brew-day, 1000 litre cold liquor tank, 1000 litre hot liquor tank, 3 x 1000 litre open fermenters and a small CIP kit for cleaning and sterilizing with various pumps and hoses.

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Left to right: 3 FV, HLT, CLT, BK, MT. < get with the jargon.

All the above tanks will be positioned against the wall where the photo was taken. Nothing too hi-tech but we’re excited to put this system to use and to get some Brett beers on the market in Ireland.  Missing from the photos and yet to arrive is the glycol system for keeping the temperatures of the beers where we want them during fermentation, heat exchanger to cool the wort on the way to the fermenter and our bottling and capping machines. The bulk of the work is done and we’re happy with the progress being made so stick with us for another few months and we’ll have some beer on the shelves for you all.

Thanks for reading,

Sean.

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Wide Street Brewing Company Limited

This is blog post I’ve been waiting about 18 months to post as this week we have signed the lease on our new premises for our brewery Wide Street Brewing Company Limited which will be a very short walk from the centre of Ballymahon town in south Co. Longford. The brewery name comes from the fact that Ballymahon has a very wide street, not the widest, just wide and we want to make a connection between the brewery and our home town. Continue reading “Wide Street Brewing Company Limited”

Yeast Wrangling: The Importance of Yeast

I recently purchased Pete Browns Miracle Brew book and a line in it reminded me I was to post about wrangling my own yeast. It was mentioned in the book that when the vast majority of people were asked about the ingredients of beer hops seemed to have been the number one reply with malt a distant second and water and yeast completely forgotten about. Continue reading “Yeast Wrangling: The Importance of Yeast”

How did you make that sour beer?

The majority of sour beer brewed in Ireland at the minute has been brewed by a technique called kettle-souring. There are exceptions like The White Hag, Otterbank and more recently Land & Labour. Kettle souring enables a brewery to get a sour beer on the market in the same time-frame it takes to make a conventionally brewed beer and therefore leads to a quick turnaround and no beer sitting in tanks and wooden barrels for months and years on end taking up space in which another beer could be made. It is also cleaner and a risk-free way of making a sour beer due to the lactobacillus being boiled off before going into the fermenter. Continue reading “How did you make that sour beer?”

#Hagstravaganza & What is Brett?

A new and very high bar has been set for craft beer festivals by The White Hag brewery in Sligo. The purpose of this blog is for beer travel and my own wild/brett brewing but I reckon I can tie the two together after what I’ve witnessed at this festival. Over 60 beers from various European breweries were pouring at this event and for the first time at a festival in Ireland I didn’t feel the need to focus on IPA drinking for the day as there was an abundance of the beers I tend to favour like saison and Brett beers, which is testament to the diversity that this festival provided. Continue reading “#Hagstravaganza & What is Brett?”

Ghent

Belgium:

Day 4:

Taking inspiration from a blog I’d read by an English chap called James Beeson (Beeson on Beer) and upon recommendations from friends it was decided that Ghent would be our residence in Belgium for the four nights we had planned on being there with the intention to take in mini trips to Bruges and Brussels. Continue reading “Ghent”

#BrettWillEat

Day 1: Amsterdam

The wheels for the trip to Amsterdam for Carnivale Brettanomyces were set in motion as far back as February when the yearly discussion for summer holiday destinations came up. Both my girlfriend and I have an interest in brewing and brewing with Brettanomyces in particular so it was a no-brainer to head for the three day festival in Amsterdam to kick off the two week holiday.

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After dropping off the bags at our centrally located and spacious Airbnb we picked up my cousin and headed for the lesser explored north side of the river iJ on a free ferry for a visit to the Oedipus Brewery where I was to meet the mastermind behind Bretty Fingers (through Milk the Funk) who had propagated up some wild yeast for me called Mud King that originated in USA but had been topped up with other homebrews wild yeast from across the globe.

 

I started the festival with a Brett pale ale from Oedipus called Mama Brett and it was an excellent introduction to the top quality and diverse range of beers from this brewery. As it was the festival opening there were several hundred people in attendance and events included Milk the Funk yeast and bottle swap plus a panel discussion including Jeff Stuffings from Jester King, Black Spontaneous and Pierre Carlier from Brasserie de Blaugies plus we tried a trio of beers (pic below) from Kent Falls and got to meet Derek Dillinger aka The Fermented Man for the first time.

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Trio of Kent Falls beers is dainty little glasses. 

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The party was still going on when we clipped it back across the river and into the city in fear that the boats may cease operations but not without a bag of takeaway including Maximus saison and some Brouwerij T’iJ wit beer.

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Saison 5 looks mauldy (Irish for mouldy!) but tasted fantastic.

Day 2: Amsterdam

The next day had a call to De Prael brewery marked first on our agenda and whilst I would highly recommend the bar/brewery as an excellent location I was underwhelmed by the lack of wild and funky beers on tap so opted for a pale ale with magnum hops before moving on to In De Wildeman where Ireland’s very own White Hag had sent over one of their brewers for a meet and greet. We ran into a group of locals who were blown away by The White Hag offerings but as we have them readily available at home, we instead opted for Burning Sky Cuvee and a Chorlton Slow Beer before making the short walk to The Beer Temple where Crooked Stave had a tap takeover.

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No sign of Chad but we tasted a pair of L’Brett D’or and had a brief chat with a friendly German who recommended we hit up Paris Beer Week next time it rolls around and went out the door straight down to The Beer Koning which is a bottle shop with a massive selection and there was Shaun Hill from Hill Farmstead pouring his own beers at a pop up mini beer festival on the street for whoever had the patience to queue up for them. As this was a rare opportunity to both drink and meet Hill Farmstead we queued for 20 odd minutes for a brief chat with Shaun where he gave us a run down on his beers and was very particular about not calling them saisons. Both Anna and Florence are impeccably made beers and it was a joy to eventually get to drink them.

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Shaun Hill with the shades. I think he was looking forward to meeting me! 

Next up was a can each of De Molen and some Anderson Valley IPA by the canal before a lecture from Derek Dillinger based around his book The Fermented Man where he read some excerpts, gave us some hints and tips on fermenting food and gave us some of his own experiences. The guy is extremely well spoken and knowledgeable and I can highly recommend his book if you fancy fermenting your own food. Get your kimchi and sauerkraut on!

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The Fermented Man. There was a larger crowd than my pic suggests! 

Derek was hosting a meet and greet for his own brewery Kent Falls back in Beer Temple and we tried the Field Beer and Table Saison with both of very high quality. A Logsdons Czech N Brett and a Crooked Stave Hop Savant later and we were on our way home via Arendsnest.

We were joined by my mate Ian at this stage and he suggested we try out some Oudo Genever which I have marked down as malt based juniper gin and seems to be making a revival amongst the Dutch youth. The gin was washed down with some more Oedipus and Nevel beers before the highlight of the trip the next morning, The Great Saison Forum.

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Trippy road openings to let some boats through outside our apartment. Pic courtesy of Ian Cullen.

Day 3:

The Great Saison Forum was starting at ten o’clock in the main hall of the church that hosted the majority of the lectures for the event so after a brisk twenty minute walk into the city and fuelled by coffee and pain au chocolat we sat down with hundreds others to listen to Pierre from Blaugies, Shaun Hill from Hill Farmstead, Phil Markowski of Two Roads and Chad Yakobson of Crooked Stave discuss the importance of saison and their own particular takes on how to brew them.  IMAG1512

Chad, Phil, Shaun, Pierre.

They all brought saisons (apart from Chad) for us to sample as the discussion took place and the guys are a world of information with tips on using five malts in saison, to barrel ageing, to dry hopping and uses of highly acidic fruits.

Wild Beer Co. were hosting a meet and greet in In De Wildman and we got a one on one with the brewer as he talked us through Squashed Grapes which is brewed with Pinot Noir grapes from Somerset and they use skins and all in the beer. He excellently paired it with some cheese for us to try too.

We then split ways as Carla went to take in some culture at the Van Gogh museum and I headed for the lecture by Dave Logsdon on how he set up his farmyard brewery and his own brewing techniques, shared a couple of beers with a brewer from the Forager Brewing Company and then clipped it over to Beer Koning where Bretty Fingers and Tommie Sjef were pouring their beers.

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I was told to keep an eye out for Tommie about two years previously by some of The White Hag crew and was suitably impressed by the Prune Sour and Red Wine Sour beers of his which I sadly didn’t write down the names of but the Fig and Rum Barrel Aged Dark Saison from Bretty Fingers out of Sweden was one of the finest beers I tasted over the whole weekend.

 

A trip back to In De Wildeman next where there was a real who’s who of the brewing world with the two imposing Cloudwater guys deep in discussion with Pete Brown we pulled up a couple of chairs and tucked into a Hawkshead/Crooked Stave collab called Key Lime Tao which was very refreshing on what turned out to be a very hot day of celeb spotting!

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Key Lime Tao. Very refreshing. 

I told my mate Ian who is a bartender at The Watering Hole down in Oud-Zuid which is just south of the city that we would pay him a visit so on the walk out stopped for some sushi  and tins of both Cloudwater and De Molen for the second half of the walk.

The Watering Hole had a state of the art digital screen for displaying exactly what was on tap, how long it was tapped and how much beer was left in the keg. This is a great invention if you like to drink fresh beer and don’t want the stuff that’s been sitting around for a month or two. IMAG1522

The Watering Hole tap list. 

Fresh beers from Dochter Van De Korenaar, Kees, De La Senne, Labietis and Oedipus and another masterclass in Genever was more than enough to polish off the night and off we went to get some sleep before spending four days in Gent, Belgium.

Overall I’m really impressed with the friendly and informative nature of this festival and it is most definitely one I will be returning to next year. So much to see, do and drink that we missed out on talks on Grisette, Pete Brown, Troels Prahl from WhiteLabs, Ron Pattinson, Alex Seitz, Richard Preiss, Jeff Sparrow, Lars Garshol and the list could go on! There is just a world of information at this festival so keep an eye out for it in 2018!

Cheers,

Sean.