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This issue we’re channelling otherworldly influences. Starting with the 32 legends who have thrown down the gauntlet and entered the first MASHED Homebrewing Tournament. You can read about some of them here.
This season our recipes are inspired by mythical creatures; are you up for bringing them to life? We’re shining the spotlight on the Styrian Dragon hop and we explore some of the brewing deities and saints, which might be called on to help ensure an epic beer or wine.
If the perfect pour seems like a unicorn to you, you’ll discover an invaluable article on balancing your draught system here.
Plus we share some exciting news: a project which has taken some time to materialise. At one point we did consider it pure fantasy, but now it has finally been realised and we’re really excited to share it with you! Find out more here.
Cheers, Yohanna & Gareth
If a beer could be a unicorn this is it. Enjoy the magic of Voss Kveik yeast, which not only stands fantastic high temperatures, but ferments in record time. Norwegian folklore? No, a fact, my friend! Your resulting beer is a rainbow of fruity flavours - strawberry, melon pineapple - thanks to the Belma hops, reined in by the earthy, citrus notes of the Columbus hops.
It seems that, since we started Dark Farm Homebrewing back in 2018, the world has constantly been on the verge of collapse. Whether it’s a pandemic, climate emergency, financial mess, or some nutter with a weiner complex. But life continues, and therefore beer is needed. In this spirit, we have taken the leap and found ourselves some bricks and mortar, aptly named MASHED HQ.
Phil Halls, co-founder of Grain Brewery, talks to Yohanna Best about what makes a champion beer and the secret to successfully running a brewery for nearly 20 years
Our new UniTank has landed! Forged from the same fires as the Brew Tank
From the heights of the Welsh mountains soars this dark, smooth, roasty stout. Bru-1 hops pull this beer away from the ashes with a lighthearted pineapple and melon punch. While oats and WHC Lab Saturated yeast glide in with a rich mouthfeel. This yeast also brings its share of fruity flavours; Barbe Rouge hops stoke the fruity flame further with notes of red berries. A stout that makes legends of all who brew it!
The date of the first MASHED! Homebrew tournament is within sight. All 32 places have been filled, and we’re really excited to taste the brews they have created on April 27th. Take a look at some of the entries. Who do you reckon will win the trophy?
Here’s a recipe for a ruby Easter brew - it did a jolly good job of a Christmas beer too.
How beer is stored and dispensed is just as important. So read on to find out if your beer lines are on point
This altbier really is magic: it’s a top-fermented lager-like beer, not quite a lager, not quite an ale! It’s an exciting one: bitter yet malty, clean yet floral.
Legend has it that this is the Yeti’s favourite brew at their local ice bar. We can see why: it’s a refreshingly crisp, clean pils, light in body, with elegant white wine notes thanks to the Nelson Sauvin hops.
As we enter into spring, we thought it the ideal time to think about what we can plant, forage and harvest over the coming months to use for wine and beer making or for infusing in spirits. Recipes for these suggestions are easy to find online or in winemaking and homebrewing books.
I can highly recommend spending some quality time in the company of award-winning beer writer Des de Moor as he shares his wealth of knowledge on the subject of cask beer in this book published by CAMRA.
