Tuesday 18 July 2017

De Cam Geuzestekerij

It’s been a little while since we posted anything on our blog. Things have been rather busy. 

Firstly the announcement that in store we are now 100% refrigerated
This shows our continuing commitment to quality beer. It’s just not about the brews being cold, (although every beer can be be a train beer!). We are protecting the supply chain from brewery to you, ensuring every beer gets to you in the best condition. 

Secondly our website, brewcavern.co.uk is now a fully operational. 
This enables our customers to view all of our beers online. Available for mail order across mainland uk or to be collected from store. 
If your business is within 15 minutes of Brew Cavern, drop us an email at brewcavern@icloud.com we can arrange free delivery to the office.
Never miss a big release again, wherever you are. 

Speaking of exciting releases….

We have received three beers from the exceptional and highly sought after De Cam.

De Cam Geuzestekerij (Gueuzerie) predominately blends Lambic produced by traditional breweries Boon, Lindemans and Lindemans. It is also considered as the smallest Lambic producer in the world, brewing a very small amount each year.
De Cam is named after the Cam "brewery farmers" who worked the land for the lords in summer while during the winter months brewed Lambic.
Other famous Gueuzerie's include Oud Beersel, Hanssens and Tilquin. You can find out more about Tilquin and the traditional Lambic styles on our previous blog, “Tilquin, Lambic and Gueuze”.

Willem van Herreweghen opened De Cam in Gooik, Belgium in 1997. The first new traditional Lambic blender to open in the country for 40 years. Run while Herreweghen was employed as director of production at Palm Breweries, De Cam is housed in a former brewery dating back to the early 18th century.
He ran De Cam for three years until 2000 when he passed the brewery on. 

Employed as a brewer locally at non Lambic brewery, Brouwerji Slaghmuylder, Karel Goddeau had been supporting Willem with the blending and bottling for sometime.
Goddeau learned the traditional brewing and blending techniques from the respected Lambic brewery 3 Fonteinen. 
He trained as a Cooper to be able to self-maintain De Cam’s 100 year old Pilsner Urquell casks used as foudre’s to blend and store the lambic. 
Goddeau has continued to run the brewery as Herreweghen did, as a passionate side project while working full time. 
De Cam produces a very small amount of hand bottled beer each year, expertly crafted, held in great esteem and difficult to come by.

In stock we have…

De Cam Oude Lambiek - Lambic produced at the brewery aged in the 100 year old foudre for three years. Rather than being blended with younger lambic for a traditional Gueuze this aged lambic remains unblended. Pouring with low carbonation and no head, this is a complex yet clean well rounded vinous Lambic. With a balance of savoury minerals, light stone fruit, fruity Brettonamyces, gassy funk and light acidity. 


De Cam Framboise Lambiek - Lambic aged over raspberries. Complex lambic aged in the foudre’s with 30kg of Raspberries per 100 litres of Lambic with no juice added. Rich and low carbonated the beer has a vibrant pink glow. Sour and tart with juicy raspberries, a high acidity followed by a savoury oak and wheat finish.


De Cam Nectarine Lambiek - Lambic aged over Nectarine’s, rarely used in fruit Lambic. First related in Spring 2016 this complex young Lambic aged in foudre’s over whole nectarines. Low carbonation with tart citrus and subtle orange, sour and savoury with high acidity. 



De Cam has been a member of HORAL, Hoge Raad Voor Ambachtelijke Lambiekbieren; "High council for artisanal lambic beers” since its formation. A council created to protect and promote Lambic production. 
We stock the collaboration Mega Blend which is a blend of a small portion of beer from the nine member breweries blended into this yearly release. 
These members are: 3 Fonteinen, Boon, De Cam, De Troch, Hanssens, Lindemans, Oud Beersel, Tilquin and Timmermans. 
Order now online at brewcavern.co.uk for delivery or collection from store. 






Tuesday 21 March 2017

Yeast

California was at the beginning of it all.
Long has the state been synonymous with American craft beer and home to many movements in beer. 
San Diego was the city in the centre of this burgeoning scene. 
Breweries like Alesmith, Stone and Ballast Point were some of the first to step into this brave new beer world.
American craft brewing is mostly associated with hop-forward IPA’s and malty german-style lagers. However, it’s yeast which is keeping San Diego at the forefront in the future of brewing. 


Chris White studied biochemistry at the San Diego campus of California University, around the time of this revolution. 
He signed up for a course on home-brewing ran by Yuseff Cherney. The two became friends and, along with Jack White - no relation, soon began home-brewing.
Yuseff was developing great recipes and Chris his first yeast strains for brewing. 
Jack opened a home-brewing supply shop, Home Brew Mart and employed Jack. The premises soon became the base for Ballast Point and Jack their head-brewer.

With his passion for brewing and education in bio-chemistry, Chris went on to form White Labs in 1995, providing yeast strains to Ballast Point, then the rest of California and eventually the world. 
Laboratories like White Labs are crucial to brewers, they provide the hundreds of different varieties needed for beers, create unique in-house strains specifically for one brewery and cultivate and develop new strains. 
White labs continued to expand, now with operations across America, product distribution in Hong Kong and a lab within the War Pigs complex in Copenhagen, a collaborative brew-pub ran by Danish brewers Mikkeller and American brewery 3 Floyds. 
The original White Lab’s in San Diego features a 20 barrel brewhouse producing yeast centric beers to tasting rooms at White Labs in America.  

Along with several genomics groups, White Labs have spent three years sequencing the genetic information of 157 strains of ale brewing yeast Saccharomyces cerevisiae. 
Formally used for baking, its ancestors have been used for millennia to ferment sugars into alcohol and each unique strains has been developed for a specific style and application.

White recently told Good Beer Hunting, that although the research had no end product in mind, there are many applications to improving brewing science. 

This type of study has never been done before, the genome for Saccharomyces C. was sequenced in 1996 but that was not a specific brewing strain. The report, published in September last year, has pieced together Saccharomyces’ vague history and relationship to brewing. Firming up folk lore and speculation with details about it’s domestication for brewing from its wild ancestry.  

When looking at the genetic history of each strains genome, scientists documented a common change around the 17th century. This coincides with the belief that it was around this time humans began to cultivate and reuse yeast for mass beer production. 

Analysis confirms that there is a genetic difference between Saccharomyces cerevisiae and other yeasts, with a documented difference in the genomes of each of the studied strains. 

This includes evidence of a variation between bottom fermenting lager yeasts and top fermenting ale yeasts, confirming that there is a true genetic difference behind their behaviours. 
The study shows convergent evolution of strains from different parts of the world, developing the same properties needed for brewing during domestication, despite being entirely unrelated strains. 

This understanding of the genetics of yeast can lead to advances in the microbes usage for brewing, with a further knowledge of exactly why and how yeast behaves like it does. 

Better analytical tools could be developed, meaning brewing yeast could be tested for contamination before being used, along with improving selection of strains which are highly productive, based upon measurements such as stress tolerance or sugar utilisation, and useful in large operations.

Research has begun on the yeasts phenols and phenotypes. These molecules influence beers aroma and taste, flavours which are most recognisable in the unique taste of Belgian beers. 
It is theorised that these phenols could be exaggerated or removed, controlling the resulting aromas and taste and picking out desirable phenotypes or removing those that cause off tastes.
White labs and their contemporaries aim to continue their research into lambic and wild yeasts like Brettanomyces and other strains not currently used in brewing. 

With development set to continue, unlocking the full potential of yeast in brewing could change beer forever.
Who knows, in years to come we could be talking about yeast strains with particularly desirable characteristics in the same regard as hop varieties today.

MP



Wednesday 8 February 2017

Exploring the Ottawa beer scene

Ottawa. 

Ottawa is Canada’s Capital city. 
It’s province Ontario can be divided into the north, which is forested and sparsely populated, and the south containing most of the population and farming land. 
The south includes the cities of Ottawa, Toronto and Hamilton.

Ottawa is on the eastern edge of Ontario, where it borders French speaking Quebec, separated by the Ottawa River.
It has a wealth of cultural spaces. 
The beautiful Parliament Hill, home to the Houses Of Parliament and Senate. National galleries, excellent museums and the historic Rideau Canal. 
The Byward Market offers unique cafe’s and specialist food shops and the Downtown area contains its restaurants, micro brewpubs and independent shopping. 
Contrast these with it’s metropolitan area containing embassies, government offices, banks and the white collar businesses of a busy capital city, and the Rideau Shopping Centre, containing large chains and bus station. 
The people are polite and all of the hospitality staff exceptional. There is some disparity in the city, with little support for those homeless and the out of work, so prepare to be asked politely, but assertively, for change. 
Often unfairly overshadowed by Toronto, Ottawa is a great spot. Historic and cultural with a nightlife with lots of seriously good independent bars, restaurants and poutineries offering Canadas national dish, Poutine.

But hey, I’m not a travel writer, you can find this info anywhere, let’s talk beer! 

AB InBev owned, Canadian Macro’s, Labatt, Alexander Keith’s and Mill Street Brewery dominate the Irish and Sports Bars. Along with Sapporo owned Sleeman, Molson and American Macro Brands in most others. 
But just below the surface is a wealth of Craft Beer. 
Toronto based Bellwood Brewery are world renowned and have collaborated with Evil Twin. While Montreal’s Dieu Du Ciel have several Rate Beer Top 50 brews. 
Craft Beer in Canada is localised with most microbreweries not leaving their own province.
(Pictured me at Brothers Beer Bistro)




Ottawa has had its own boom in the last few years with many microbreweries opening and craft beer appearing in restaurants and bars. Established brewery Beau’s donated old equipment to help younger brewer Beyond The Pale increase capacity. Small batch experts Whiprsnapr are responsible for some very creative beers, and hockey player owned Big Rig are having huge growth. 

Due to the wealth of microbreweries, transport costs and local loyalty, bars and restaurants in Ottawa stock beer almost entirely from Ontario, and much from around the city. 
All beers are kegged and force carbonated during brewing. A small amount of cask does get produced, though one brewer told me that they heavily refrigerate before sale.
Draught beer is predominately served in pints and half pints. 
Until new legislation was brought in in 2014 there was no standardised size for a pint measure, different bars and even individual beers had different sized “pint” glasses. 
At most bars there are three sizes, the now standardised 20oz pint, the same as the UK, a Canadian 16oz, received if you do not specify a pint, and a half pint at 10oz.

The smallest serving is 0.2l around a 1/3rd and is usually only available in a taster board. Across Canada bar staff will be more than accommodating offering generous tasters of any draught beer.
The bars are on the expensive side, with HST tax added at purchase and 15% tip expected, meaning you don't quite know what you've spent until receiving the bill. 
Outside of the bars all alcohol purchases are controlled by the Liquor Control Board Of Ontario, and sold in government owned Off Licenses; The Beer Store, Wine Rack and LCBO.  
The LCBO had the best craft range and stock solely from there local area.
Being government ran the prices are low in contrast to the bars. All breweries allow home purchase but most of the bars don’t.
(Pictured Beyond The Pale - Aromatherapy IPA)

There are also a number of Micro-brewery Taps, some independent like Beyond The Pale and others branded operations like Clocktower Brew Pubs and my first stop 3 Brasseurs.

Begun in Lillè, they expanded over France, before moving in 1985 to Montreal then around Quebec and finally into Ottawa.
They offer six beers brewed in house, a “neighbourhood special” only available in that location and a seasonal. 
At their Sparks Street location I tried regulars Ambree (Amber) and IPA. The recipes are good but its the freshness that stands out, most noticeably in the IPA. The Neighbourhood beer was Lucky Penny a Copper Rye Ale, and the Seasonal Blizzard, an 8% Barley Wine which was ok but tasted more like a strong American golden ale. 
The fermenters are viewable behind a bar which has seating and large television screens. Its a pleasant space with a good atmosphere, but lacking in personality.  
We had nachos and our waiter recommended visiting The Black Tomato for Ottawa beer and great burgers.

We had eaten a lot of nachos, so we didn't try the burgers, however the beer selection was very good. Due to it being January there were 12 of the 21 taps available, and we chose a tasting board of 4. This included Stalwart Brewery from Carleton Place in Ottawa, a brewery I would continue to seek out during my visit. The board featured Dr Feelgood, an excellent, thick, pine and citrus IPA with Barley, Wheat and Rye and Thriller, an Imperial Porter with Cocoa Nibs. The Black Tomato is in the Byword Market in a late 19th century stone heritage building. It has a warm and bistro-like interior with a small bar with seats and restaurant tables. Our server was knowledgable and friendly and told us about another staff member who was from Leeds. 

After a day touring the rest of the city we finally hit Ottawa's highest rated bar on Ratebeer.
A few minutes from The Black Tomato, Brother’s Beer Bistro did not disappoint and we visited three times throughout my stay.
A small comfortable one-room space, with booths, window tables and some seats at the bar. With very knowledgable staff and 17 taps, these rotated around two taps a day, which is some going for the size of the venue and being January. They offer two tasting boards, “range” and “rare”, we opted for the rare board. This featured six beers with a selection of funky styles and an amazing bourbon barrel aged imperial stout from Nickel Brook Brewing, which I later brought home. Other highlights were a Bretted porter by Beyond The Pale and Dieu Du Ciel’s Peche Mortel, the highest rated Canadian Beer was dispensed with Nitrogen for a smooth beer, and was incredible. 
The bottle fridge was extensive with a plethora of Canadian beers including Bellwoods as well as 3 Fonteinen, Jolly Pumpkin and they had had Westvleteren 12 “for about ten minutes” - according to the barstaff. 
(Pictured Dominion City and Brothers Bistro Collaboration Brew - For Whom Dubbel Tolls)




Outside of Downtown, we travelled to newly gentrified Hintonberg, around a 30 minute bus ride out of Downtown. 
We were planing to visit Beyond The Pale Brewery Tap. 
The tap is open Tuesday to Sunday, we went on Monday, like i said I'm not a travel writer! 
Fortunately we were able to visit The Wellington Diner, who had Beyond The Pales’ Pink Fuzz on tap, a grapefruit wheat beer which was incredibly fresh.
The Wellington Gastropub, listed in Ratebeer's top five bar/restaurants in Ottawa, was a couple of blocks down. We didn't eat but their food looked excellent. We did have a flight of six for 9 dollars from the selection of 12, all the beers being local to Ontario. The board included another exceptional beer from Stalwart Brewing, Dos Jefes was a superb grapefruit and Vanilla IPA, and Nickel Brook’s Headstock IPA. With great surroundings and excellent ambience, I thoroughly recommend taken this short journey out of the centre to them. 

Back in the centre we ate at Chez Lucien. A small selection but with decent beer choices and excellent food, I had Bicycle Craft’s Velocipede IPA with a delicious BBQ Pork Steak. 
This intimate Quebec Style speakeasy is always very busy so there may be a short wait for a table, while you are waiting be sure to check out the jukebox. 
On the flip side, avoid Lowertown Brewery, a micro brewpub with a noisy sports bar, badly brewed house beers and ropey service.

We also took part in a brewery tour run by Brew Donkey.

Canada is somewhat impossible to explore fully without a car, so Brew Donkey run bus tours to craft beer breweries around Ontario.
Here lies a rare opportunity to visit many of the local breweries and not be limited in trying beer due  to driving. 

Travelling to breweries throughout Ottawa and Kitchener, Brew Donkey tours can be booked as a private outing, with your own selection of destinations or book on to tours with predetermined routes. 
We opted for the latter taking us around the west of Ottawa, calling at breweries Whiprsnapr, Big Rig and Covered Bridge.
The was an express tour, taking four hours and visiting the three breweries for 45 minutes at each. Other tours include more breweries, lunch and can take from five to eight hours. 

At each brewery there is a short tour of the facilities, a guided tasting of three samples and a short period to take samples from the brewery tap. Each brewery offers the chance to purchase beer to take home.
The tour costs 69cad per person, plus taxes (gotta love that Canada!), I paid £96.98 for two tickets.
This is a fun whistle-stop tour, with a 15-20 minute talk about the brewery varying in information and quality from venue to venue. Its a great entry level tour into craft beer with the longer tours providing more detail. The promised on bus education session was about how beer is made and lasted minutes. This tour is about riding a school bus, hitting the breweries and getting those  samples in.

We were picked up from Craft Beer Market, in the Glebe, Ottawa. Somewhere between a chain bar and independent they boast 100 taps, its a great introduction to Ottawa Breweries and they'll give you lots of samples.
(Pictured one of two pillars holding around 50 taps at Craft Beer Market)

All in all a great visit, Ottawa's scene is strong, homegrown and supported by bars, the LCBO and companies like Brew Donkey. 
Drinking out isn't cheap, but the quality of the beer and the knowledge of the staff make it worth while. As with America all establishments are predominately catered for food with few for drinks only, so sit at the bar and take the opportunity of tasters and your servers knowledge.

Must try:
Bellwood Brewery
Dieu Du Ciel 
Muskoka
Beyond The Pale
Nickel Brook

Stalwart

Monday 16 January 2017

Brewery spotlight: Port Brewing / Lost Abbey

In a year of hugely anticipated releases from the likes of Omnipollo, Cloudwater and Siren, here at Brew Cavern we decided it was the perfect time to highlight a series of understated breweries that deserve more exposure.
Over a series of Blogs we will feature amazing beers that keep outside of the limelight, brews which are hard to come by, and make unique gifts. 

The Brewery
Port Brewing/Lost Abbey

It all started with pizza.

Siblings Vince and Gina Marsaglia began a pizza restaurant in San Diego, CA in 1987.
Pizza Port offered quality pizza complimented by exceptional craft beers from a burgeoning American scene. 
Vince was a keen home-brewer, and the restaurant would showcase guest brews from home brewers around San Diego. 
The premises offered extra space allowing him to brew on site. By 1992 a 7 barrel brewing system has been installed and Pizza Port was transformed into a microbrew-pub. 
This model was expanded to four other locations around Southern California, San Diego itself becoming a hot bed for craft beer with breweries like Stone, Alesmith and Ballast Point. 

As popularity grew, one location at San Marcos became the headquarters for the Marsaglia’s first true brewery. 
As Port Brewing LLC, they eventually moved into former Stone Brewing premises and installed a canning unit to meet huge demand. 
The brewery is responsible for Wipeout IPA, Old Viscosity and Shark Attack amongst others, beers which are highly desirable in the US and hard to find outside of it. 

This new headquarters is shared by sister brewery The Lost Abbey. 

The two breweries are both owned by Vince and Gina with brewery operations managed by former Pizza Port head brewer Tomme Arthur. 
Steve Burchill is head brewer at Port Brewing and part of a team of four headed by Arthur at The Lost Abbey.

The Lost Abbey is responsible for creating Belgian Styles, Wild Ales and other specialities. Utilising wild yeasts, like brettanomyces, in a lot of the complex styles they produce. There is a sign reading “In illa brettanoymces nos fides” or “in brettanomyces we trust”, which welcomes you into the barrel room. 

We have been lucky enough to have a few beers in stock from each side of Port Brewing/Lost Abbey.




Port Brewing 
Older Viscosity
12%
100/100 Rate Beer

Each year a portion of core beer Old Viscosity is a put into Heaven Hill bourbon barrels for six months. Various barrels are used and then the contents blended to create, Older Viscosity.

Aromas of vanilla, chocolate and bourbon soaked raisins. Pouring a thick jet black with tastes of sweetness, and dark chocolate bitterness. Slight vanilla and huge bourbon aftertaste. The palate is thick, sticky and softly carbonated.

The Lost Abbey
Track #8 
13.7%
99/99 Rate Beer

Track 8 is the end result of a line of incredible Belgian style beers created at The Lost Abbey. 

Starting with Abbey Ale - Lost and Found, the brewers upped the recipe into a beast of a beer. Released as Judgement Day, this was a strong dark Belgian Style Quad made with four fermentable sugars, malted Barley, Raisins and Candi Sugar. 

Previously The Lost Abbey had taken Judgement Day and aged it in bourbon barrels over sour cherries with wild yeast. The end creation being, Cuvee De Tommee.

Before the addition of cherries the brewers tasted the beer, influencing them to create a bourbon barrel aged version of Judgement Day. 
They noted how central the raisin flavours were and went on to recreate Oatmeal Raisin Cookies. So, instead of adding cherries they added cinnamon sticks, and for a further kick, dried chiles.

With no set release time each year Track 8 is released “when it is ready” 
A luscious dark Quad, with huge raisin and dark fruit character, smooth mouth feel and gentle booziness, carried through with a building chilli heat, chocolate and cinnamon. 

This beer is part of the Lost Abbey Box Set, rock and roll inspired beers each linked to a classic rock song, in this case Iron Maiden’s Number Of The Beast.



Tuesday 3 January 2017

Brewery Spotlight: To Øl

The Brewery
To Øl

Gypsy, Contract, Pirate, Nomad, Magpie…. Gold Digger! 

They have many names, but these types of brewers all do one thing. 
Not owning there own brewery they, instead, brew at others.
This allows them an incredible flexibility and an ability to constantly produce unique and exciting, small batch beers, sometimes ground breaking and always rule bending.

To Øl are one of these breweries.

Founders Tobias Emil Jensen and Tore Gynther met at a summer school where they formed a friendship with pre-Mikkeller, Mikkel Borg Bergsø, who was their teacher.
This enabled the three access to the school kitchen after hours, where they began experimenting with brewing. 

Along with, Evil Twin founder and brother of Mikkel, Jeppe Bergsø, a beer club was formed.
This group were committed to drinking, discussing and ultimately creating quality beers, rebelling against Carlsberg’s grip on Denmark. 

As Mikkeller took off, Jensen and Gynther were continuing to home-brew and perfect their skills. After beginning to brew professionally in 2010 their talent led them to entering Ratebeer’s best breweries in the world in 2012.
Using the Gypsy brewer model, the pair create a multitude of one off beers and collaborate with others world wide. They are renowned for creating unique beers for restaurants and bars the world over.

To Øl is Danish for Two Beers, showing the importance of Jensen and Gynther’s friendship, and history of ordering at the bar together.
Beginning with two people and one beer, as of 2015, To Øl have now produced over 150 beers with a uniquely close knit team of only 8.

What sets Jensen and Gynther apart from others is their view of brewing from an experimental and scientific view point. They aim to never produce a beer that isn't edgy, with artwork to match from graphic designer and friend, Kasper Lede.




The Beer
Sur Series

Along with some quality IPA’s, American Wheat’s and Bretted Table Beer, here at Brew Cavern we stock the well respected Sur series. 

The Sur Series of beers are described as, kettle soured pale ales with additional dry-hopping.

Instead of souring through spontaneous fermentation in open vat’s or using wild yeasts, as with Belgian Lambic, Kettle Sours gain there tartness from the introduction of bacteria into the wort, the boiled malt and water at the base of every beer. 
Not open to the variables of natural processes the results can be controlled precisely. 

Dry-Hopping is the late addition of Hops in brewing. Rather than boiling the malt, hops and water together, they are added to the wort after it has cooled. The result is a full flavour, low bitterness and strong aromas. 

The lower bitterness gives a space in the pallet for the sourness of the base ale complimented by the flavour of the hop variety used.

A light Wheat malt is used to give body and mouthfeel holding in the sourness and hop flavours. 

The Sur series is lightly sour and a good introduction to anyone interested in those flavours. 

Sur Citra 5.5%
This Pale Ale uses Citra Hops to provide a zingy citrus fruit flavour, always popular with drinkers, with the additional sourness there is a grapefruit like undertone and light acidity. 

Sur Amarillo 7.5%
Brewed as an IPA, this hop is used to create tropical fruit flavours, citrus and pine highlighted by a higher ABV and addition of oats for body.

Sur Centennial 5.0%
Heavily hopped with a resinous and piney aroma, slightly more bitter with lemon and floral notes. This time without the wheat for a lighter body.