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MASHED ISSUE 22

Being pushed out of our comfort zone to make and serve our first cask beers for Aber Beer Fest last summer has left an impression. Keen to delve further into the world of traditional beers, we interviewed the head brewer at Ludlow Brewing Co. Read what he has to say on page 6. During the beer fest, Worcestershire Homebrew Club member Ben Lester came in for a pint. As you probably know, we’re huge fans of homebrew clubs and the support they offer to us homebrewers, so we hit him up for an interview too.

 Talking of homebrew clubs, during one of the recent Aberystwyth Homebrew Club meets, the idea of filtering beer came up. Gareth tests out a plate filter on page 18 and explores other filtering options. And following on from one of this issue’s recipes and brew kits, we take a closer look at Dark Lager.

 Hope this provides some inspiration for your own brews this winter. We always enjoy hearing about what you’ve been brewing and drinking, so get in touch and let us know!

Cheers, 

Yohanna and Gareth

FOOD PAIRING: DARK LAGER
02 Jan 2025|Issue 22

FOOD PAIRING: DARK LAGER

If you like beer and you like food, and you’re pretty fond of drinking beer with food, then here’s some good news for you: Dark Lagers are the food lover’s dream! This style of beer brings tasty background flavours of roasted nuts, toast, caramel, cocoa and coffee with umami/savoury characteristics from the roasted or caramelised malts. All of which work like a dream with many dishes.

By Yohanna Best
Lachezara Parvanova on Unsplash
02 Jan 2025|Issue 22

YEAST

Yeast for homebrewers has becoming really exciting! Developments over the years means that you can expect all sorts of exciting flavours in your homebrewed beer just from the yeast. Some of these dried homebrewing yeasts are selected for their ability to withstand higher fermentation temperatures, meaning shorter fermentation times, or allow you to easily brew trickier styles of beer, like lager. Cool, huh?

By Yohanna Best
Worcestershire Homebrew Club
02 Jan 2025|Issue 22

Worcestershire Homebrew Club

We first connected with Worcestershire Homebrew Club when one of their members, Ben Lester, entered the 2024 MASHED Homebrew Tournament. They are a really active club doing very cool things, so if you’re in the county you should definitely check them out. And for the rest of us - who are members of other homebrew clubs, or who are thinking of joining one - they have lots to help inspire and refine our homebrewing. We’ll let Ben and fellow member Dan Walters tell you more…

By Yohanna Best
Markus Spiske on Unsplash
02 Jan 2025|Issue 22

HOPS

An essential ingredient in most beers, hops are really fun to experiment with and we’re always on the lookout for new hops to use in our homebrewing recipes. Take a look at what we’re brewing with at the moment.

By Yohanna Best
Ludlow Brewing Co.
02 Jan 2025|Issue 22

Ludlow Brewing Co.

Cody Palin, head brewer at Ludlow Brewing Company, dreams of a brewery on Mars. But there’s a lot that can be done to help things on Earth first. Ludlow Brewing Co., powered partly by solar and fuelled by sustainability and creativity, manage to look to the future while crafting award-winning traditional ales in the present. Yohanna Best discovers more.

By Yohanna Best
Gareth Davies
02 Jan 2025|Issue 22

Brewing Notes

I hope you had a wonderful festive holiday and enjoyed a homebrew or two. I know I say this every year, but where does the time go?! 2024 was a busy one for us, but we do feel like we’ve made a lot progress over the past year.

By Gareth Davies
Beer filter
02 Jan 2025|Issue 22

The Pros and Cons of Using a Beer Filter

Homebrewing is both an art and a science, offering brewers the freedom to experiment with flavours and styles. One of the key considerations in this hobby is achieving the desired beer clarity… or is it? After bringing up the conversation in our last homebrew meet, I got my hands on a plate filter from one of our members. I was excited to test it out, but then it got me thinking about the article we recently wrote about casks and the “live ales” (issue 21) and whether there are downsides to producing an ultra-bright beer and whether the CAMRA campaign might have a further application beyond cask and secondary fermentation.

By Gareth Davies

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