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So spring arrives this month. In theory at least. It remains cold here on the Welsh coast, and we’re embracing the comfort of real ales. While some consider them a winter beer, we welcome them all year round. We’ve dropped some recipes for you. Whether you change your brew according to the time of year or not, the raw materials that our beers are made from are certainly governed by the change in season. And hops are no exception! If you ever fancied growing your own hops then now’s the time to plant them..
Talking of passing time, we’re looking into why and how you can cellar age your brews. And don’t miss our interview with Mike Garrett from the series Beer Masters.
Until the summer - happy brewing!
We’ve all heard about how many wines improve with age. But what about beer? Can you age your homebrew, or commercial brews, and expect it to improve as the years pass? Well, yes and no. While fresh is often best with beer, there are some beers which actually improve with age.
Ever been patient enough to age your homebrew? What style did you age & what were the results? We put the Q to our audience.
It’s that time of year again; time to plant those hops! For me it’s one of the highlights of the year, the day the hops are ready to harvest. There is nothing better than gathering your friends and family on a late summer’s day harvesting your own hops and then popping them in directly into your brew kettle and, later, enjoying a keg or two of green hopped ale.
Danny Ennis has been on our radar for a few years now. One of the pioneers who joined our Brew Crew when we first launched MASHED! Mag, Danny has gone from ambitious homebrewer to opening his own nanobrewery, Small Batch Brewing Co - bang in the middle of a global pandemic. In issue 06, (Winter 2020/21) we followed his launch phase, now over a year later we catch up with him again to follow his developments.
Born from the family of English pale ales in the late 1800s, bitters are made with a wide range of variation, spanning darker, sweeter versions with almost no foam to paler and brighter, hoppier ones with an impressive head.
In case it passed you by, last autumn Amazon Prime Video released the first season of Beer Masters. Hosted by Jaega Wise, Brewer (Wild Card Brewery) and TV & radio presenter, and James Blunt, musician and publican, the competition aims to find ‘Europe’s next great beer’.
Flavour compounds both define and add variety to beers. Therefore, as brewers, it is useful if we understand where they come from, their purpose, and how we can attempt to influence them.
