Posted by Fergus | Brewing | Posted on March 1st, 2010
Fergus on why beer matters
I’ve been meaning to write this for a while now but breaking into the Wikio top 50 beer and wine blogs has prompted me to actually do it (no I don’t know what Wikio means either, ask Sean, anyway our blog is no. 42).
Pete Brown, beer writer extraordinaire, organized a competition to give away his prize for being crowned beer writer of the year 2009. I don’t actually know if there was a crowning ceremony but it’s nice to think there was one, maybe it came with a red cloak and sceptre and a swan chorus.
Anyway the prize was a trip to the Budvar Brewery and the competition was to write a few words about why beer matters.
I thought about entering but actually, I brew beer for a living, it probably best left to others to write about it. But it did get me thinking about if beer was important and why.
You’ll be unsurprised to discover that I do think beer is important.
Throughout most of my life it has mattered to me and I expect it to continue to matter to me for many years to come.
I am a brewer, so it provides my main source of income, my other income stream being the £10 I made on e-bay selling two old fish tanks, and having an income matters to my bank and me, in that order.
I enjoy being a brewer, not just enough to make it to the weekends, because there aren’t many, but actually enough to say that I’m passionate about it. I care about the responsibility that comes with brewing beers that have been brewed for decades and in some cases over a 100 years. I care about helping to ensure Adnams exists long after I have left and I care about brewing beer that people can enjoy.
But beer mattered to my life in other ways before I knew what hops were or that fish had swim bladders.
It brought people together and broke the awkward silences, it was a way of celebrating or commiserating, a part of the coming together of friends and communities, or just watching the world go by.
I’ve never seen drinking as dangerous or anti-social, quite the opposite. It is the most social of alcoholic drinks. It loses something when drunk in isolation, not that it can’t be enjoyed watching the X factor on a Saturday night, or whatever you kids are watching these days, more that a dimension of the enjoyment is missing, like going to see a comedian on your own, it’s fine laughing by yourself, but it’s always better in company.
I know of course that in excess it can be harmful but in the main I have a positive view of alcohol in general (Tia Maria being one of the exceptions) and beer in particular.
Obviously the alcohol in beer plays it’s part in our enjoyment of it but I think beer offers more than that, it gives us simplicity or complexity, a challenge to our taste buds or a familiar friend. It brings together the flavours of barley and hops and yeast with the deliberate designs of man. The best beers for me are those that are balanced and are part of an evenings enjoyment rather that the focal point of it. They should have interesting things to say but not strangle the conversation. We are apparently social animals and beer for me forms part of those ritual gatherings.
I don’t suppose in the great scheme of things that, in itself, beer matters, but the people involved in making it, selling it, serving it and drinking it do and as long as people enjoy drinking it then it should matter.
I need to go now and sample some beer so to summarise;
Beer matters.
Posted by Fergus | International Beers | Posted on February 26th, 2010
Adnams Irish Dry Stout
Our version uses pale ale malt, roasted barley, flaked barley, wheat and a blend of Crystal, Brown, Amber and Chocolate malts. Hopped with Goldings. The beer will have a dry coffee bitterness and a full white creamy head.
Typical examples: Murphy’s, Beamish and of course Guinness.
“How could I not brew an Irish dry stout? Although I grew up near the borders of Cork, which has two of it’s own stouts, Guinness was still the drink of choice.
During the summer, bottles of stout were served up to the workers to wash down their sandwiches before they returned to baling the hay. My brother and I, who had been drafted in for the day, soon dealt with any remnants left in those bottles!
Although my tastes may have moved on, a bottle of dry stout still brings back memories of sunny days, warm hay, and many, many blisters from stacking the bales on the trailer. The best bit of all was sitting on top of the bales, on a fully stacked trailer, as my dad drove back to the barn, while up above we ducked the branches of the trees that hung over the road and put our faith in the flimsy construction of hay below us. I’m sure it wasn’t as idyllic as I remember it but a bottle of stout still makes me feel like I’ve done a good days work, even if all I’ve done is mow the lawn.”
Posted by Teresa | Brewing, Seasonal Beers | Posted on January 29th, 2010
Gunhill 4% ABV
We are delighted to announce that Adnams Gunhill will be available in cask for February, March and April 2010.
A traditional dark ruby beer, delivering a full flavour. Full aromatic barley malts and an exquisite blend of hops combined to create a wonderful balance of sweet biscuit and subtle fruit flavours with a hint of chocolate bitterness.
First brewed in 2008, this beer can be described as a cross between a dark mild and an old fashioned brown ale. We use a blend of 4 different malts to give a rich dark beer that belies its low ABV. The toffee, chocolate and spicy flavours come from the Chocolate, Crystal and Aromatic malted barleys and the sweetness left from the Tipple malted barley is balanced by the bitterness from the Boadicea hops.
Posted by Fergus | International Beers | Posted on January 25th, 2010
Adnams Belgian style Witbier
Brewed with a Belgian white beer yeast, wheat, oats and malted barley. Gently hopped with Hallertau and flavoured with Indian Coriander and bitter orange peel. This will be a cloudy pale beer with lots of bitter orange aroma and flavour.
Typical examples: Hoegaarden, St. Bernardus Witbier, Kira Wit.
“It might sound odd, but in brewing terms at least, Belgium is often seen as exotic.
None more so than their Witbiers.
Witbiers break all the rules that modern brewing has thrown up around itself. They use raw wheat, they add things other than hops, like coriander and orange peel to the kettle and they serve the beer cloudy.
This might sound like they are pushing the boundaries, but actually they are the most traditional of beers. They are essentially farmhouse beers from medieval Brussels that have made it into the 21st century and are flourishing. Their recent success is mainly down to Pierre Celis, who opened a brewery in the little town of Hoegaarden in east Belgium in 1966 and resurrected a style that was once synonymous with his town. It might not be for most people but I think that was probably the most important thing to happen that year.”
Posted by Teresa | Seasonal Beers | Posted on January 22nd, 2010
Adnams Oyster Stout
Adnams Oyster Stout 4.3% abv is available in cask in selected outlets until the end of February.
A rich, nutty, mouth filling classic dry stout. Made from East Anglian Pale Ale malt, Crystal malt, Chocolate malt, roasted barley and English Goldings hops. Perfect with Oysters!
(1.2 units per half pint)
Posted by Andy Mogg | Brewing | Posted on January 7th, 2010
Fergus Fitzgerald
Guest post by Andy Mogg of Beer Reviews, who recently interviewed Fergus.
What is your brewery capacity?
Our Annual capacity is about 140,000 brls
What is different about your brewery?
Adnams is a mix of the traditional and the modern. We specialise in cask beer, which is seen as a very traditional product but we have modernised the brewing over the past decade and we now have the equipment, and I think the desire, to expand our brewing horizons. We are becoming more experimental in what we do but still keeping our history and tradition at the core. Brewing on the East Coast of England with a view of the Lighthouse and the Sea from your window gives you a certain perspective on your place in the world and so we try to make sure we are a positive influence on our neighbours and the wider community.
How long have you been brewing for?
As Adnams, at the Sole Bay brewery we have been brewing since 1872, I have been brewing for about 12 years.
How did you get into brewing?
I studied Biotechnology and my first job was in a Dairy testing cheese that had been stored at 25oC for a month. I decided fairly quickly that was not for me. In 1995 I got a temporary job at Fullers in the lab when I was 19 and I decided brewing was what I wanted to do. I loved the mix of the creativity and science of brewing. I spent 6 months there before returning to Ireland where I worked at Murphy in Cork for a short while before returning in 1997 to Fullers. I spent 7 more years at Fullers and while I was there I studied for the brewing exams. I worked in most areas of the brewery before finishing up in the brewhouse. Then in 2004 I moved to Adnams as assistant brewer. In 2008 I finished off my Master brewer exams and I took over when our previous Head brewer retired early last year.
What beers do you brew regularly?
Our regular cask beers are Bitter,Broadside and Explorer. While in bottle we do Bitter, Broadside, Explorer,East Green, Lighthouse, Gunhill and now Innovation as well. (Note: Glad to hear Innovation is now regular – it’s truly is an awesome beer)
What special/seasonal beers do you brew?
We brew an ever increasing list of seasonal beers. In addition to bringing Lighthouse and Gunhill out as seasonal cask beers we will be brewing for cask: Oyster stout in Feb, Extra in April and May, Mayday in May, Regatta for the summer months, possibly a Halloween beer, then Old ale for Oct,Nov and Dec and Tally Ho for December, although we will brew that in July and age it until we release in December. We will bottle Tally Ho again next year (but a bit earlier than this year).
We will also bottle a few one off brews next year but I can’t talk about them yet. We are also doing a series of one off cask beers which are our interpretation of different beer styles in cask. We have brewed a Kolsch style, a Belgian abbey style and now a German Wheat. In January we are doing and American IPA, in Feb a Belgian Wheat beer and in March, well of course an Irish dry stout. (Note This was written at the end of 2009 so next year is actually this year – confused – yeah me too ;o) )
Where do you think the future of brewing lies?
Hopefully with a wider appreciation for the breath of flavours in beer. I think all brewers will need to be more inventive. I also think brewers need to be more forthright in defence of beer against the anti-alcohol lobby.
What is your proudest moment in brewing?
I have a proud moment everytime someone who says they don’t like beer tries Innovation. At the moment I’m particularly proud of our German Wheat beer and I’m always proud of the way everyone at Adnams puts their heart and soul into what we do.
What was last beer you drank?
Had a taste of our version of a German style wheat beer in cask with Mark Dorber a few hours ago plus a little trial we have in FV43.
What is your favourite hop?
Currently it’s Nelson Sauvign but I’m trying to get hold of some of this years Bramling Cross that I smelled a few months ago, which was fantastic, and a new hop from America called Citra.
What is your brewing ambition?
I love brewing beers that people want to drink and I think my ambition as a brewer is just to do that.
Do you have a Brewing hero/inspiration?
I’ve worked under 3 head brewers, Reg Drury and John Keeling at Fullers and Mike Powell Evans at Adnams and learnt something from all of them and I learn something from almost every brewer that I meet. I met a Danish brewer called Per Kølster during the summer and I loved his approach to beer, he was growing malting everything himself and growing his own hops, all his beers are unfiltered and unpasteurised. He was letting his ingredients lead the way to the beer he would create. It was as uncomplicated and as true a reflection of what brewing should be about as I have seen.
Which beer do you wish you had brewed?
Oh loads of beers, the last one I tried that I loved was Nils Oscars’ Rokporter
What is your Favourite hobby outside of brewing?
I have a 3 year old son so my main hobby is going to the transport museum and riding around in seemingly endless circles on the old trams. I have a few Bonsai trees that I like to look after when I can.
And there you go – you now hopefully know something about Adnams and Fergus that you didn’t know before.
Please check out Andy’s beer blog for reviews, news and views on beers from many different breweries across the country and beyond.
Posted by Fergus | Bottled Beer | Posted on January 4th, 2010
Adnams Tally-Ho in the bottle
We believe it was worth the wait but Tally-Ho in bottles has now arrived in our stores and online.
Tally Ho is a limited edition Barley wine style beer, brewed at Adnams since 1880.
Traditionally a Christmas beer, and brewed in October in limited quantities, many pubs lay a cask down like fine wine and save it for special occasions throughout the year.
The bottled version is 7.2% abv and brewed at the same time as the cask beer. Bottled Tally-Ho has natural sediment, as it is bottle conditioned – some yeast is left in the beer so that it continues to mature in the bottle. Pour carefully to avoid the yeast at the bottom of the bottle clouding the beer.
Posted by Fergus | Bottled Beer | Posted on December 23rd, 2009
Twas 2 days before Christmas, when all through the Brewery
a few rackers was stirring, but definitely no mice. ( we have a comprehensive pest control contract)
The firkins were stacked by the brew house with care,
In hopes that Terry, our driver, soon would be there.
Customers services were taking late orders and eating mince pies
While the dray crews returned with just enough empty casks to get by.
And Belinda in her Santa’s hat, and I in my fleece
Had settled our brains for an afternoon’s peace.
When out on East Green there arose such a clatter,
I sprang from the desk to see what was the matter.
Away to the window I flew like a flash,
Pushed aside papers and knocked over the trash
The sun on the courier’s roof below
Made me shade my eyes and bend down low.
When, what to my wondering eyes should appear,
But a pallet of Tally Ho, …They’d bottled our beer!
With a Fork lift driver so nimble and quick,
I knew in a moment it must be Robert, as we don’t have one called Nick.
More rapid than the wingers at Ipswich he drove
We off-loaded the pallet and checked it hadn’t froze
“Call Kevin! Call Jonathan! and Stephen Pugh!
Tell Karen, Rob and Andy and the web sales team too.
To the Cellar & Kitchen! To Duncan’s store!
Drive quickly now, foot to the floor!
When customers flocked to the store that same eve,
they’d be met with a sight we ne’er thought we’d see.
Tally Ho had been bottled and would be sitting on shelf,
Why not buy a few bottles for Santa, and maybe one for an Elf
And then, in a twinkling, I ‘d opened a case
To check the labels were on straight, you know, just in case.
As my bottle opener drew in I could see all around,
excitement and relief, anticipation abounds.
Dressed all in amber, with a blue Crown top,
On the labels, a rider but no alas no place for the fox.
An aroma of raisins, sweet malt and juicy hops
bade me to sample just the smallest of drops
The beer was ruby red, and looked like sherry
My eyes, they twinkled, I was already quite merry
My cheeks, in expectation, had started to glow,
The head was off-white, more of half melted snow.
Flavours of rum and raisin as I sipped through my teeth,
and the array of spices and dark malts lay beneath
Treacle and molasses, maybe a little bit bready
The warmth reaching my toes made me slightly unsteady
Sean’s got a bottle for the bloggers, too many to mention
and I’ve a few for our cellar, for future retention
A case for me to take home tonight
Quality control is a constant delight
For the team at the Brewery I must give thanks,
And maybe a bottle so that it might be drank.
This years brew is all in bottle now,
so for anyone who helped please take a bow!
Now I need to finish and prepare for next year,
Tweeting and writing p**s poor poetry doesn’t brew beer.
Join me in a final toast while I remain upright,
“Tally Ho to all, and to all a good-night!”
Merry Christmas
Fergus
Posted by Fergus | International Beers | Posted on December 22nd, 2009
Adnams American Style IPA
Recreated using a Californian yeast strain, pale ale malted barley, along with some Munich malt, Crystal malt and malted wheat. This will provide the biscuity backdrop to the big American hops. A blend of five American hops, Columbus, Chinook, Cascade, Centenial and Wilamette will give our beer a deep citrus bitterness with a fragrant citrus/floral aroma.
Typical examples: Goose Island IPA, Stone IPA, Anchor brewing’s Liberty Ale
“America might have started out replicating beer styles from the rest of the world but they have moved far beyond that and now their beer styles are influencing the rest of the world. I think their take on the original English India Pale Ale is the most successful. It’s may be slightly odd to recreate a version of a style that was originally exported from these shores, but I love the smell of hops and an American IPA is a showcase for citrus hops. They are big, bold, some might say brash, but, to my mind at least, beautiful.”
Posted by Sean | Seasonal Beers | Posted on December 1st, 2009
Adnams Yuletide
Adnams Yuletide is available in cask in selected outlets until the end of December.
Brewed with East Anglian Pale Ale, Chocolate and Amber malts and hopped with Boadicea and Chinook. Yuletide has a dry spicy finish and grapefruit bitterness. It’s a wonderful dark ruby winter warmer with a good balance of flavours and a lingering dryish after palate that keeps you coming back for more.
Celebrate the festive season with all the provenance and heritage of Adnams.
(1.3 units per half pint).
