Posts Tagged ‘brewery’
The day started before 10.30 with a few jobs and setting up to do in the brewery, around 11am people started arriving the sun was shining and the pints were starting to be pulled. By 1pm all the competition beers had been signed in and entry fees paid so judging could start, our panel of 6 judges was pretty similar to last year with Zak & Rob beer-writer & beer-blogger a couple of CAMRA judges, a National Guild judge and of course Tony the Head Brewer and owner of Saltaire Brewery.
We had around 44 (42 turned up on the day) beers entered into the competition, thats no mean feat for a single style homebrew comp, entries from as far afield as the far North East to the South Coast & Plymouth… this year really has drawn together a great group of like-minded homebrewers, its been good to meet new people, put names to faces , catch up with old friends & swap and taste a few exceptional homebrewed beers.
This year we had 9 Handpump beers across two of the bars in the brewery, each handpull having a beer donated by a homebrewer… Now we’re not certain, but does any other homebrew event in the UK offer 2 fully stocked bars like this, we’d like to think not and we’d like to thank all of our brewers for brewing and getting their beers to us for the day… Fantastic Work!
Each brewer using American Hops in a range of beer styles from light to dark and 3.5 – 5.5% ABV.
All the beers were given for a donation, we suggested £2 a pint inline with what the Brewery normally charge on its BeerClub nights, we raised a massive £640 for the charities below:
- The Alzheimers Society
- Water Aid
- Yorkshire Donkey Sanctuary
- Macmillan Cancer Support
- Cancer Research UK
- Beagle Welfare
- Yorkshire Cat Rescue
The Hop Talk
While judging was underway we had lined up Andrew Whalley of Charles Faram Ltd to come along and keep us entertained with an interesting talk about hops. These are exciting times for hops and hop growing and Andrew had brought along a variety of hop samples, needless to say we made a big mess of rubbed hops all over the floor and got sticky hop hands
Andrew started out at York brewery so knows a thing or two about brewing. Thanks for the talk, I know a lot of us are keen to try the new English varieties in the Farams Hop Development program, Cheers
CharlesFarams on Twitter
After much deliberation the results were announced for the American Pale Ale:
42 Beers entered Judges stated all were of a very high standard & they found it very hard to split 1st and 2nd place.
The Best Cask results, voted for with a show of hands:
Sincere thanks to all who took part, brewed beer, entered the competition, turned up to drink beer and talk brewing… we have done our 8 charities proud, well done
Major thinks also go to Tony Gartland for yet again letting me organise a ‘Piss-up in a Brewery’, Shane Swindells for sorting all the competition entries, our excellent team of Judges, the brewery staff, our Barmen Dave & Neil (Even if Neil didn’t have the power of speech by the end of it!), and my wife Emma for running the upstairs Bar, Thanks for a cracking event and here’s to next year! Cheers
The full photo gallery is here…
Northern Craft Brewers APA Comp Saltaire Brewery 2013, a set on Flickr.
I’m still editing and updating this post… so hold yer horses, let me know what I did wrong
It was last June during our wedding anniversary week in Whitby that me and Emma paid Matt a visit in his new Brewery, less than a year later Matt was coming up to his 100th brewed Gyle and had plans for brewing that beer the day I was there. He was not working full time last year, but now having stopped working for The Lions Den and taken on his first employee, he is out on his own.
Best laid plans! The day before our brewday a fused spur had blown and Matt had to cancel a brew doe to lack of hot liquor, so our brewday was Gyle #99 though I suppose in spirit it was still #100, it was to be a big 7%+ IPA hopped with recently released Mandarina Bavaria Hops from Germany.
I was on holiday, it felt wrong getting up this early but I got to Truefitt for 7.30am and found Matt had just started mashing in:
Run-off starts from the Mash Tun via the converted Keg Underback:
He said he was attaching the hop filter!:
The Copper Stand, this is where the last or late hops get to steep in the hot wort giving them time for the hop oils and flavours to infuse into the wort:
He aerates the wort via a sprayball while transferring to the fermenting vessel:
Matt is currently contract brewing for the one for the last breweries he worked at so was going some back-fills for us at Saltaire:
The Beer was named ‘Trembler’ after a previous and differently hopped brew of the same strength, its 7.4% and a Double IPA… I’m hoping to get my hands on some of this in bottle so I can add some tasting notes to the blog.
I had a good day with Matt and his new apprentice Jack, I hope to see Matt down at Saltaire sometime.
The last thing to note is that a Sausage & Tomato butty in Middlesbrough is at least 40p cheaper than in Shipley!!
We had a week in Inverness a few weeks back and I’ve only just got the photos off the camera a bit back.
Cracking beers They are a fully Organic brewery and use a biomass fed boiler to heat their HLT, boiling with a 30BBL Gas-fired copper, they have both regular FV’s and DPV’s (Dual Purpose Vessels) do check them out, they do tours and Cask, keg, bottle all their own beer www.blackislebrewery.com
The Front of the brewery with the shop:
Some of the vessels:
The Thistle Wagon!
Mash Tun with grist delivery pipe coming in at the top, they grow there own organic Barley and it gets malted just down the road at Bairds in Inverness, how’s that for Freshness and control over process:
Bottling machine with Keg/Bottle carbonater in front left:
Filter on the LH and FV’s on the RH:
Gas-Fired Copper boiler with the flue going thru the roof:
I dare say we’ll be back, Inverness and the surrounding landscape was rather appealing
Just a couple of weeks after these photos were taken they had some new fermenters delivered so look out for some even more interesting beers from Black Isle….
Yesterday a bunch of Leeds Home Brewers paid a visit to Ilkley Brewery where we were given a detailed tour by Director Chris Ives and sampled quite a bit of their Rhubarb Saison which was on draft.
The brewery equipment, a major investment, was manufactured by Moeschle in Germany and installed by ABACUS Fabrications, Halifax.
The brewery currently consists of 5x 20BBL fermenters & one 30BBL conical DPV (dual purpose vessel), along with mash tun and copper of the same capacity, we hear that further expansion is planned too with lots of interesting beery ideas too
Due to space constraints their Mash Tun sits directly on top of the Hot Liquor Tank, Chris explained that this caused some issues initially while getting used to the new equipment as heat from the HLT was warming the Mash Tun and making the mash hotter near the bottom of the Mash-bed:
Chris talking to Pete @pchindle at the bar, most of Ilkley’s beers are fermented using the Thwaites strain of yeast a very popular strain for many northern Microbreweries, their Saison is obviously not Thwaites yeast, it is instead fermented with yeast from Dupont:
Rob @Hopzine chatting to Matt @braukerl with the 30 Barrel DPV (Dual Purpose Vessel) in the background which was hissing away venting co2 while it fermented more Rhubarb Saison, above is the Malt Loft & Grist Case (Malt hopper), malt is transferred to the Mash tun via an Auger and Hydrated as it flows into the tun, if my memory serves they mash in at a ratio of 2.6-2.8 litres of liquor to every kilogram of malt and vary their mashing temperatures and liquor treatment for the type of beer they are brewing:
More Beer Geekery now with @Broadfordbrewer:
I’m sure we all really appreciate Chris going out of his way to host a very interesting tour and taking the time to explain their brewing equipment and process, its nice to hear the commitment and excitement he brings to one of our most progressive (yet still traditional) local breweries.
Lets hope they enjoy judging our homebrewed competition entries, someone could be the proud winner of a Brewday at Ilkley, entries must be in by the 14th July – Leedshomebrew.blogspot.co.uk
Thanks for a great day and plentiful Siberia Rhubarb Saison!!
Photo Credits are all thinks to my Wife
- The first time using of my Plate Chiller which I’ve had for ages with intent to use!
- The first time I’ve done a 20 minute total boil time!
- The first time I’ve tried Hop-Bursting!
- The First time I’ve used Apollo hops!
Munich Malt I (Weyermann)
Cara Munich Type III
Final Volume: 12 Litres
Original Gravity: 1.038
Final Gravity: 1.010
Alcohol Content: 3.6% ABV
Total Liquor: 17.6 Litres
Mash Liquor: 4.9 Litres
Mash Efficiency: 75 % (got over 81%)
Bitterness: 35 EBU
Colour: 39 EBC
Yeast: Safale US-05
First run out of the Plate chiller (Heat Exchanger), with my second Solar Project pump:
Ye Olde mini-Mash Tun:
First Wort Hops, Columbus, with a THBF calc Mild profile for my liquor treatment:
Apollo hops, I’m using up the dregs, still sticky as owt and stinky:
Oh… Nooo!!! Hot Side Aeration! Recirc to Sanitise:
This was actually a pretty quick brewday, didn’t quite hit my 1038 OG and got 1035-ish, this will be down to me guessing and 5% boil-off, it was actually a lot less as I collected 14 Litres in the FV rather than the planned 12 Litres. So something to adjust for next time I do a 20min boil. The break material formed in the bucket after cooling, I back-flushed the Plate Chiller and set it on a recirc for about half an hour with hot clean water.
Its been a long day as I’ve bottled 50-odd bottles of Nit Wit after brewing, then cleaned the FV and fridge from the WLP400 mess!!
I’ll post the full recipe details after judging
*14th Jun ’12 – Dry hopping time
Apollo hops whizzed up in a clean blender, about 4g per litre, a tip from @dredpenguin and his blog A Beer on the Downs though I didn’t puree mine I just dry blitzed them:
Dry hops tipped on the yeast head and stirred in, I’ll leave at current temp for a couple of days then stir again and drop the temperature to 17c then 11c for about a week before crashing it down to 4c to settle the hop debris out:
*Bottled 21st Jun ’12 – with 60g white sugar in 13 litres of beer.
I arranged to go over to Dark Horse Brewery the other week to buy some local beer for a family member, a 12-pack of Hetton Pale bottles and the brewer, Richard, was kind enough to let me have some quality looking branded glassware.
Again it is nice to get another brewer’s perspective on brewing and beer and find out about how they do things and the process they follow to get a glorious Yorkshire pint of beer into the drinkers hand.
Richard runs a 15bbl plant at 10bbl brew-length which used to belong to Sharp’s in Cornwall, he treats his hard Dales Limestone water from his own bore-hole to soften it, ferments with his house yeast (I think he said it was originally Holts Brewery yeast) in square fermenters before transferring to conditioning tanks before racking to cask, all brewery effluent is treated on-site with a reed bed system… very ethical and must save a fortune long term.
The Brewery building:
A section of the Reed bed:
I won’t write about the beer as others with more eloquence have already done it for me, just click the links below, and do try a pint from the Dark Horse Brewery when you see it.
Hetton Pale Ale – paganum.wordpress.com
Yorkshire’s Perfect Pint – Craven Herald
Hetton Pale Ale – Good People Eats
Hetton Best Bitter – paganum.wordpress.com
Dark Horse Brewery – YourRound
Dark Horse Brewery – Quaffale
Posted February 3, 2012on:
This year we are running an English IPA competition, to be judged by
Derek (The Brewery Manager of Saltaire Brewery), Zak Avery (Beer Blogger & of BeerRitz in Leeds) Rob Derbyshire (Blogger of Hopzine.com), among others.
Sadly Tony, the owner & Head Brewer of Saltaire, won’t be with us as he has family arrangements he cannot break, if anyone wants to leave him a bottle or two I’m sure he’d be very pleased.
We invited the Midlands Craft Brewers, to make things a little different as last year it was just the NCB, so this will be a bit of an Inter region competition, as well as a good meeting, get brewing your best English IPA recipe, this promises to be a great meeting and competition, not to mention we are hoping to see lots of Leeds Homebrewers too.
One entry per person only & entry is 2 pint/500ml brown (Magners style) Bottles, with Gold crown corks, (entries to be brought on the day).
Prizes will be awarded as usual, & the brewery will have 8 beers on Tap and guess what… all 8 beers are being brewed especially for the occasion, Saltaire’s IPA will fill one Tap and the other 7 Taps are being brewed by a few local Homebrewers, the beers will all be IPA’s so make sure you bring a fresh pallet as we hope to ravage yours.
We are running this as a charitable event so other than the Saltaire IPA the other homebrewed beers will be for a donation, we’d hope donations will be as last year with people giving the usual Saltaire price of £2 a pint.
We are expecting a large amount of entries for this competition, therefore to enter, please
Closing Date for entries is Friday 16th March 2012
2 Bottle labels and entry number will be posted out to each entrant.
£3.00 Competition entry on the Day.
English IPA, any English hops, 1050-1070 (Please see this PDF of Hops allowed, no american C hops or NZ varieties please this is an English IPA Competition), any Malts allowed and your choice of Yeast.
|1.050 – 1.070||1.010 – 1.018||40 – 80||8 – 14||5 – 7.4%|
The Original announcement: http://www.northerncraftbrewers.co.uk/futureevents.html
Other stuff to note, we’ll be meeting at 12 noon for a 1pm start, doors will be open earlier but we’ll be setting up so if you’re early take a seat and chill while we’re ready.
Bring food if you need it as there is nothing closer than a 10 minute walk, the ground floor has level access.
And of course, beer swapping, tasting of homebrew is very much encouraged… we’re on for a fantastic day!
I shall update this post if any other details crop up, Turn your brewing dial to ‘Eleven’ and get that Copper boiling!
One of Huddersfield’s newest breweries is Magic Rock , Rich is the boss who you might already know of from myBrewerytap, Stu is Head Brewer (Famed for eating Pork Pies on Youtube), recent addition is Scott the Drayman.
I’m not going to waffle on about Magic Rock too much when there is a great article in the Independent by Will Hawkes.
Needless to say, Magic Rock are brewing some stunningly excellent beers with my current personal favourite being ‘Highwire’ a thoroughly hop-forward & dry-hopped mouth coating loveliness of a beer.
The brewery was built and installed by www.malrexfabrication.co.uk who, as you can see from the following photos, have done a very professional job.
From Left to right and anti-clockwise, Mash Tun, Bottom of Copper, Hopback:
I’m sure on the inside there is a sticker that says ‘Caution – Hop Surface’:
Bottoms of two conical fermenters:
The long-legged gas-fired Copper boiler:
Wort flow sight-glass and pipework, wort from the mash tun is re-circulated for clarity before being pumped to the copper:
Stu & Scott preparing the ‘Curious NZ’ hops for the Hopback:
Top of the copper:
Fermenter top hatch:
Another angle of the copper, through the plastic flaps is the Malt Loft; you can just see the grist case which is above the mash tun downstairs:
Filling the Hopback with lots of lovely whole-leaf hops:
Obligatory Sight Glass shot:
Two of the other fermenters, front filled with tasty Imperial Stout and the back has RockStar (the MagicRock & DarkStar collaboration brew):
Thanks for talking the time out of your day to let me take photos and talk beer ‘n brewing, it was good to hear Stu’s alternate views on yeast. I’m sure I learned a few things from you all