Monday at the brewery...

we are...

Brewing Sunrise
Bottling Hefe
Racking No.7
Sending a pallet of bottles to London (order through Pigs Ears Beers)
Cleaning CT's
Plotting & Planning...
Looking forward to Beer Dinner's
& having Bristol Vintage bottles for sale next week

Flinty Red Beer Dinner

We are very excited to be returning to Flinty Red to do another of our famous beer dinners. Matt has pushed the envelope even further this time, a menu with bells & whistles we think.

Join us on Tuesday 18th October for this delicious menu each course paired to a beer of our choosing...

Beer Tapas of Tortilla, Chorizo & Cecina de Leon paired with Independence

Smoked & beer pickled Pork Belly with our new Laphroaig Cask Stout

Tadka Dahl with malt & hops accompanied by Southville Hop

Scallops & Rarebit partnered with Milk Stout

Steak Tartare paired with Gold

Bratwurst & Sauerkraut cooked in beer & paired with Bristol Vintage 2011

Cheeses - 3 cheeses each paired with a beer that shows off its character

Sticky Toffee Pudding with wort cream & Exhibition

A little Surprise to finish with!


All of this for only £40, book now on 0117 973 1620.

Bristol Vintage 2011

BRISTOL VINTAGE 2011, is a beer we have created to celebrate the 1000th brew in our brewery. You can buy it here. It only seemed right to celebrate this milestone with an extra special beer. MD, Simon Bartlett, along with brewers Chris Kay and Brett Ellis have carefully selected 5 malts and 4 of our favourite hop varieties to make a full flavoured strong dark ale. After fermentation the beer was aged on some fresh English Oak to add another layer of complexity to it.


BRISTOL VINTAGE will be available in both casks and as a bottle-conditioned beer. Casks are available now... bottles to follow in a couple of weeks.


An extra special brew day was required to produce the amount of beer we wanted to get, Simon starting the brew day off at 1am, and Chris finishing the day at gone 9pm. 3 mashes were required to produce the 6000 pints we wanted. Hops were selected from England, Germany, New Zealand and the US that all bring something different to the beer, and lead to a distinctive hop presence that compliments the malts and balances the beer.


Tasting notes;
A very dark beer with a slight red hue to it, there is a sweet aroma of raspberries. It is a rich, full-bodied beer, with berry fruits to the fore and with chocolate and toasted notes. The finish lingers with a nice hint of oak and moreish hop bitterness.


Bristol Vintage is delicious fresh, with the hop characters really prevalent, however it will age really well, developing flavour and complexity as the hop flavours diminish and the strong malt backbone of the beer takes over. Try it fresh, but also put a bottle away for months or years into the future.


A unique, one and done beer, but hopefully the first of an annual release of a Bristol Vintage.

Beer Dinner at Hotel Du Vin

Our next Beer Dinner at Hotel Du Vin is coming soon. This is the menu, I hope it gets the mouth watering.

Bristol Beer Factory Dinner
Friday October 14th 2011

Canapes
BLACK VELVET
--
Escabeche of Mackerel
ACER
~
Roast Monkfish, Curried Mussels
SOUTHVILLE HOP
~
Braised Pork Cheeks, Butternut Squash Puree
EXHIBITION
~
Apple and Blackberry Crumble
RASPBERRY STOUT
~
Selection of Cheese
GOLD, HEFE, MILK STOUT
~
Chocolate Truffles
IMPERIAL STOUT

£45 per head

Tuesday in the Brewery

We are

Brewing Acer
Bottling Bristol Vintage 2011
Transferring Bristletoe (ready for bottling)
Racking No.7
Cleaning FV3
Listening to far too much rock!
Finalising Stout labels
Thinking about food...

Beer, Bread & Cheese

Many thanks to everyone who came to the Beer, Bread & Cheese Tasting last night, I hope you all had a great time, we certainly did.

A big thank you to Mark of Mark's Bread & Todd & Ned from Trethowan's Dairy for their vast knowledge and expertise it's a joy to listen to them evangelise about their products.

My favourite pairing of the evening was Ragstone Goats Cheese with Mark's Rye bread & our Hefe, all of the flavours worked incredibly harmoniously together and it was great to hear that Ned thought it was just about the best cheese & drink pairing he's ever had.

Independence was really good with GWR (Gorwydd Washed Rind) and baguette, the big hit of hop bitterness worked really well with the cheese.

We paired Gold with Gorwydd Caerphilly & 7 seed Sourdough, the citrus aspects work fantastically well & biscuit malt character of the beer was really brought out by the savoury, mushroomy rind of the cheese.

Finally our old favourite paorong, Milk Stout & Stichelton, a creamy blue that compliments the creamy stout perfectly, the intensity of the flavours of each is pitched perfectly with the other.


Our new beers were really well received, the Bristol Vintage, Raspberry Stout & Glenlivet cask Stout seem to have found lots of fans already. They will be ready for release as soon as labels arrive...

Cheers

October Newsletter