Showing posts with label Fun. Show all posts
Showing posts with label Fun. Show all posts

Thursday 21 April 2011

Cooking with Beer: Chicken MaltNuggets and Beer Ketchup


After making beer jelly and ice cream I wanted to beer-up another kids classic and it didn’t take long for me to stop at chicken nuggets.

Chicken nuggets are brilliant. But imagine them with an extra-crunchy coating of pale malt breadcrumbs and then dipped in some ketchup made with beer... Now you’re talking!

I’ve no idea why I’ve never made chicken nuggets before as they’re so easy. Take a chunk of chicken breast, dip it in flour and then into egg, roll in breadcrumbs and bake for 20 minutes. The beer pimp comes by adding grounded pale malt into the breadcrumbs (about twice as much bread to malt – I used the same malt as for the crème brûlées but not the same malt as the cookies...). The finished nugget is fantastic – really crunchy on the outside with a hint of sweetness from the malt.

And what to dip them in? Beer ketchup, of course. I made a small batch so no firm recipe but I softened onion and garlic, added some herbs and spices (paprika, mustard, a little clove, bay, thyme, pepper), sugar and salt, then a few handfuls of tomatoes and let them bubble down to mush. Then I added equal amounts of beer (for this I used Thwaites Very Nutty Black) and vinegar (balsamic as that’s all I had). I cooked it for about 20 minutes, strained it and pressed all the good stuff through the sieve, then reduced it further to get the right consistency. And it’s really very good. Just like ketchup but with a beer kick – it’d be great in a big burger. I made it with the mild on the first attempt as I didn’t want bitterness; I now want to try making this with Schlenkerla and Rodenbach (instead of vinegar) as I think both would also work.

Chicken MaltNuggets and beer ketchup. A bit of kitchen beer fun but also really tasty!

What else could I give a beery tweak to? And I’ve still got lots of malt left – any suggestions? (there’s not enough in there to brew with...)

Monday 14 February 2011

To Beer, Happy Valentine’s Day!

Image from here.
I’ve written a few romantic poems (surprising even myself with some of these powerful rhymes!). Feel free to use these or to pass on to loved ones.

Some beers are red,
But few are blue,
I’m opening a bottle,
I’ll pour some for you too.

Roses are red,
Violets are blue,
Beer makes me very happy,
Especially awesome double IPAs.

Roses are red,
Violets are blue,
Beer is my favourite thing,
Except when it makes me fall over.

Roses are red,
Violets are blue,
Beer is a wonderful drink,
Which is why I write these lovely links.

Roses are red,
Violets are blue,
Beer is made with malt and hops,
And you can buy it from the shops.

Sunday 19 December 2010

The Flavours of Beer (on Toast)


Here’s a beer description; what’s the style? "Dark chocolate, coffee, berry fruit, vanilla and coconut; smooth and full bodied, strong, lots more chocolate, roast bitterness, boozy bourbon, vanilla..."

Now this one: "Grapefruit, orange pith, tropical fruit, caramel sweetness; a mouthful and it’s sweet first, then fruity followed by a bang of bitterness which clings to the tongue..."

Both are fairly simple, generic examples of tasting notes. The first is a barrel-aged imperial stout and the second is an IPA, right? But, in real terms, do these beers actually taste like the flavours described in them? In other words, does the flavour in IPA actually taste like a segment of orange or grapefruit? And can you recreate the flavour of beer using real ingredients?

There’s only one way to find out...


Here is some beer on toast. Also known as beer canapés. Or deconstructed beer.

There’s an American IPA, a dubbel and a barrel-aged imperial stout. The IPA is golden toast topped with caramel, piled above are oranges, satsumas, grapefruit, mango and some pith from each for bitterness. The dubbel is lightly toasted bread, tea-soaked raisins, a little ground pepper, mixed spices and some milk and dark chocolate. The imperial stout is made from burnt toast, dark and milk chocolate, cocoa, vanilla extract, toasted nuts, a few drops of bourbon, a flake of salt and some coffee. 

They of course tasted nothing like the beers they represented. The IPA was too juicy and the caramel was too sweet; the dubbel was delicious on its own but not remotely like beer; the chocolate overpowered everything in the stout. I could potentially have tried them over and over again to tweak the toppings and try to get it as close as possible to a ‘beer flavour’, maybe I could have added some alcohol to replicate that missing component, I could even have tried blending them with water and alcohol, but I don’t think any of those would’ve got it just right. But then, getting it perfect wasn’t the aim...

What I’m interested in is how representative of real flavours the things we write in our notepads (or the things we register in our mind’s palate) when we drink something actually are. Tasting notes are reductive. An IPA isn’t just oranges, grapefruit, mango and some indiscernible floral; it’s a lot more than that, made up by the unique coming together of its ingredients, and these flavours are easy to scribble down and give an idea of what the beer is like when we drink it. It’s not about tasting notes; this is a sideways glance at flavour, perception and how we describe (or think about) the two. Beyond this it’s about understanding flavours and what they actually taste like: is it coffee or dark chocolate; chicory or botanic bitterness; mango or papaya; crackers or brioche; lemon juice or vinegar (see: Gary Vaynerchuk). It’s also a fun experiment I wanted to try out.

From this test, deconstructing beers to their discernible flavours does not create the same effect on the plate as it does in the glass. However, especially in the case of the stout and the dubbel, it does make for delicious beer canapés! 

Saturday 9 October 2010

My Pub Jukebox


Pete, Liz and Glyn have done it, now I’m doing it: here’s my ultimate pub jukebox.

The Killers – Mr Brightside
I flat out bloody love this song.

The Movielife – 10 Seconds Too Late
My favourite song (along with all the others - Once in a Row, Another Friend, et al) from my favourite album.

Blink 182 – All the Small Things
College punk-pop and dick jokes made me who I am today.

9 Days – Absolutely (story of a girl)
An absolutely great song which everyone should listen to.

Lostprophets – Shinobi vs Dragon Ninja
Awesome.

Muse – Muscle Museum
The first concert I saw was Muse and the base nearly killed me. I remember that I wore a vest to it. A vest!

All Time Low – Jasey Rae
I listen to All Time Low more than anyone else so they need to be on there; Jasey Rae is my favourite song of theirs. I want to write a story with Jasey Rae as the main character.

Arctic Monkeys – The View from the Afternoon
Because it rocks harder than a 15-year-old watching babestation, because it was the song I’d listen to before a night out at university and because it’s (my) generation-defining musical storytelling.

Dashboard Confessional – Hands Down
The MTV Unplugged album is amazingly good (I could’ve chosen any song from that to go on the jukebox).

Bright Eyes – First Day of My Life
What a great little song.

The Starting Line – Best of Me
Because there isn’t enough pop punk in there yet and I love this album, proper love-hurts pop-punk.

The only trouble with this list – apart from it making me look like an emo-wannabee 15 year old still – is that if any of these songs were playing in the pub then I’d be too excited to even drink. I also don't think many other people would want to drink there, not people of a legal drinking age, anyway, it would therefore make for a terrible pub jukebox, but I'd be happy.

Monday 13 September 2010

Showering in Famous Brewing Water


Burton-on-Trent and Pilsen are epicentres of brewing past and present. Burton is Beer Town. Its world renown comes from the eponymous ales, the pale ales and India pale ales it produced 150 years ago. Pilsen is the home of pilsners and pale lager and it’s the style which has become the most aped and consumed beer style in the world. Pale ales, IPAs and pilsners are all very important styles to the beer world, but one thing, above all others, made these towns ideal for brewing these particular styles: the water.

Pale ales benefited from the mineral-rich hard waters of Burton, giving them a snappy, dry quality, and the pilsners of Pilsen had a soft and smooth body thanks to the mineral-free soft waters. The difference between hard and soft water is the volume of minerals in each, primarily calcium and magnesium (in Burton’s case there are also significant levels of gypsum and sulphates which give the famous eggy aroma of Burton Snatch); soft water has very lower levels of these minerals, whereas hard water has much higher levels. Both are good for brewing in their own ways but hard water has minerals which can actively help out the brewing process (calcium helps balance acidity, magnesium is used by yeast in the production of enzymes to help with fermentation, sulphates give a dry, sharp flavour which can compliment hops).

This is naturally very interesting, of course, and the beers are delicious and all that, but there’s a more pressing question: what are these famous waters like to shower in?

Picture this: it’s the morning after a night out and I roll from my bed, head spinning, mouth dry, stomach rolling. I smell and I need a wash. I’m currently in Burton. The bathroom is lovely and big with a wide shower head. I climb in, turn it on, adjust the temperature and stand under it for a few minutes, trying to wash away the stinking hangover. I grab the shower gel – my usual variety – and I pour the typical amount and lather up. Only the lather isn’t coming, instead it’s just leaving little scummy bubbles on my skin which don’t wash away easily. I pour some more shower gel and it still happens. I turn to my shampoo – my usual variety – and again it doesn’t do much, leaving my hair feeling strangely dry, despite having water pour onto it constantly for 10 minutes. I persevere and eventually clean myself to a near-acceptable level. Leaving the shower my skin feels a little dirty still, a little dry. I’m unsatisfied and my hangover feels worse.

Now picture this: it’s the morning after a night out and I roll from my bed, head spinning, mouth dry, stomach rolling. I smell and I need a wash. I’m currently in Pilsen. The bathroom is small with a handheld shower head. I climb in to the shower box, turn on the water, adjust the temperature and hold it over me for a few minutes, trying to wash away the stinking hangover. I grab the shower gel – my usual variety – and I pour the typical amount and lather up. Within moments the lather is overflowing magnificently, with bubbles everywhere, lavishly covering me. I wash them off and then try again and there are even more bubbles this time, like a white foam eruption. I turn to my shampoo – my usual variety – and seconds later I have a white perm of thick creamy lather on my head which feels wonderful. Leaving the shower my skin feels ultra clean and soft. I’m very satisfied and my hangover has washed away.


For shower lovers, I can’t recommend Pilsen highly enough. The sheer, generous volumes of bubbles are simply wonderful. The problem with hard water is that the minerals and ions in it don’t react kindly with the chemicals in the soap and rather than bubbling up they just create a sticky scum which isn’t easy to wash away. Soft water showering is a treat; hard water isn't. Thankfully both are good in their own ways for brewing and for that we should all be very grateful.

There we have it: front line beer reporting on the topics which really matter.

I’ve now done bathing in beer and showering in brewing water. Next I need to swim in it and then enjoy a beer Jacuzzi… can anyone help me out?

In writing this post I used this and this as well as the link above, to help me out. This post is also interesting as it gives a list of water profiles from notable brewing areas. Photos from here and here (I spent about 20 minutes looking for an appropriate image to use for this post and these are the best I could find... you get a lot of filthy results when searching for innocent showering images).

Tuesday 31 August 2010

Chodovar Beer Baths

No, my bath wasn't quite like this...
“Get naked, wrap in sheet, don’t shower.”

Either it’s a crudely simplified translation by Jan, our guide from Czech Tourism, or that’s what the Czech woman has just said as she passes around crisply folded, thin white sheets.

Heavy, clearly audible gulps drop around the tiny changing room as the door closes behind us. Grasping at the sheet and clinging to our soon-to-be-unnecessary clothes, we look around at each other trying to work out what’s happening, as if we’d just been told that we need to strip naked and sit in bath of... oh, yeah.  

“We don’t wear shorts then?” I ask, gripping to a strange hope that the ones I’d packed would still be of use.

“No. Naked with the sheet.” Jan replies.

Usually this wouldn’t bother me. I don’t make a habit of getting naked in public but I’ve changed in front of blokes often enough to not worry, yet there’s something different about it this time, about being hurried into a room and told, rather urgently because we were late, to get naked ready for a bath. It must be the element of the unknown, unsure whether we’ll all be climbing into one bath together (that’s what I imagined, Jacuzzi-style, like below - image from here), or if we’d be alone, modesty kept slightly intact. Plus it’s a bath and I’m not in the regular habit of sharing baths with friends...


It’s as I slip off my shoes that I really wonder what I’m doing. The promise was a beer bath. Put another way, it was a bath in beer. Now we’re standing in a changing room, cold tiled floor beneath our feet and hand-painted pictures on the wall in a Ralph Steadman meets Quentin Blake kind of way. Barely a stretched-out arm from each other we silently and awkwardly undress, stuffing our clothes into a locker and wrapping our dignity beneath the see-through sheet.

The Czech woman – short, rather dramatically made-up – returns to collect us, opening the door in a way which suggests sees seen it all before and really doesn’t care. She leads us through to the baths, a small, open area with curtains closed around it, piped music playing quietly. Here, waiting for us, is Christiano Ronaldo’s rugged lookalike, a beaming smile and open arms, pulling across the curtain and revealing the squat bath.


On top of the bath is a thick foam spread across the water, literally like a giant pint of beer served in a silver tankard. My eyes immediately notice the golden glass of beer next to the bath, condensation dripping down the sides; a comfortingly recognisable beacon in the middle of a very unusual experience. The less pretty Ronaldo still smiles, his eyes directing me towards the bath, nodding towards it eagerly. Aware that this is a rare moment in my life which mixes awkwardness and brilliance in a perfect balance that must be captured on film, I take a quick photo, trying to juggling the sheet, a phone, a camera and a camera case, while Christiano Mark II watches on politely.

“Just don’t get a picture of me in here.” I laugh as I turn the camera off and put it on the chair beside the bath. To either side I see shadows of men climbing into their baths and reclining with ohhs and ahhs as the curtains close behind me. The top of the bath is thick, speckled with what looks like tiny hop pieces, slightly mottled brown at the edges, possibly sticky but I can’t tell until I touch it. I unwrap the sheet and lay it to the side, stepping into the warm water, slipping down through the foam as the smell of fermenting beer circles around, a lovely wort-like sweetness. Just as I disappear below the bubbles and with my shoulders and head still dry, the curtains reopen and the tanned chap with the greased-back hair returns, disturbing my recently-rediscovered privacy.

“I take your photo,” he says, smiling, while making the universal photo-taking gesture. Presumably, my ‘don’t take a picture’ comment was misheard and mistranslated, but how can I say no now? Slipping and splashing I hand him the camera and attempt (and fail) to create a foam-shaped shield in the water above my lower regions, before grabbing the beer and saying cheese. He nods to say the photo is good and returns the camera, pulling the curtain shut, leaving me alone in my beer bath.

The water is so satisfyingly warm without being too hot, while the foam gently pops against the skin, not sticky but still clinging. The beer in the glass is cold and delicious and a rare treat to drink in the bath. It would all be very relaxing if it wasn’t for the giggling that I try so hard to suppress throughout, a giggling that at one point threatens to break into a full-on laugh (one of those laughs that gets funnier and funnier inside, increasing with intensity as you think about how funny it’d be if you actually laughed, making you want to laugh even more, and so on). I’d never experienced anything like this before.

The bath is filled with mineral water, yeast, hops and at least 8 litres of dark beer. It’s proven to lower blood pressure and help with circulation. Around I can hear elevator music broken with the occasional splash, sigh of pleasure or swallow of beer. Finally relaxing, I feel my arms and legs getting lighter and floating to the surface, the hangover I’ve been fighting with all morning is finally drifting away, the aching behind my eyes dispersing. This is nice.

Avoiding the curious desire to take a gulp of the water I’m lying in, I finish the glass of beer instead.  Just as I’m ready to fall asleep the 20 minute bath-time is up and our guy returns, opening the curtain. I expect a nod and for him to say that I need to jump out and follow him, instead he walks in, takes my sheet and holds it out in front of him and waits. I don’t move. He looks out from over the sheet at me. I stare back, unsure.

“You get out now,” he says. I still don’t move.

Finally I get it. This guy wants me to get out of the bath and then he wants to wrap me in a sheet. Here we go. I stand carefully, not wanting to slip and fall. I climb as gracefully as a naked man covered in beer can and then back myself like a reversing tanker into the sheet, which falls across my shoulders, immediately turning more see-through. “Follow me,” he says to us as we all wait, walking off as I wrap the towel around me, ensuring nothing is hanging out beneath. With the patter of wet feet we follow him into the next room which is a dark, bricked red room. Another beer is served to us as we lie down for 20 minutes, air-drying, drifting to a gentle sleep, completely chilled out.


We’re told to dress again after it’s done and not to shower for at least four hours (for the full effect of the water, apparently). I leave totally relaxed, my skin cleaner and softer than before, a joy inside of me bursting out: the last hour was wonderfully unique, strangely excellent and so much fun. The awkwardness is just shocked Brit in me; in reality it’s tasteful, charming and sensitively done, more importantly it’s a bath in beer. We all return to the restaurant and sit down to eat, everyone delighting in the last hour’s entertainment, invigorated, unlike anything we’ve done on a beer trip before.


I can’t recommend the baths highly enough. For about £20 you get the bath, the relaxation after and the two beers. In fact, the whole of the Chodovar site is excellent with a range of good beers, two restaurants, a spa and hotel. One of the restaurants is in the old granite and sandstone cellars where the beer used to lager, filling the air with a wonderful clean mineral smell and mixing it with the roasted meat aromas of Czech food. The unfiltered 11° yeast lager straight from the cellar is delicious (and only served at the brewery), made even better as the barrel-chested brewmaster Jiri Plevka talked to us about the history of the brewery and his family before taking us on a fantastic tour of the grounds, including the cellars, leaving us to enjoy the bath and then a gut-filling meal with more beer (Pete has already written about the place). Not your usual brewery visit... and all the better for it!

Anyone for a beer bath?

(And here's the picture of me in the bath. I may have doctored it slightly to preserve a little dignity)


Sunday 8 August 2010

GBBF Week: The Good, The Bad and The Ugly

The Good: The beer (obviously); the pork scratchings (obviously); seeing friends, old and new; third measures; the volunteers who deserve a standing ovation each evening; the location (big, brilliant); the speed to enter is incredibly good if you have a ticket; despite the hoards of people, the gallons of beer and mountains of food, it somehow never seems dirty or messy in there; the waves of Cheers which growl around the venue as the days progress.

The Bad: I think water should be freely available and encouraged, perhaps on a free water bar; on Saturday there was no cask US beer left and much of the other beer was sold out by 5pm (good for the festival, not so good for the drinker who can only attend on Saturday); and does anyone really listen to the music? (these are all minor - there's little to complain about, in my opinion)

The Ugly: The gents’ toilets towards the end of the day (a long time queuing followed by standing swaying-shoulder to swaying-shoulder with two other guys, aiming with considerable difficulty into the white hole surrounded by a frog chorus of farts and barely-stifled giggles).


The Best Beers: Portsmouth Brewery Bottle Rocket IPA was my favourite overall beer, a fruity, tangerine-juiced IPA, so deliciously good that it’s got my tongue doing excited somersaults just remembering it; the Portsmouth Oatmeal Stout was also exceptional and the smoothest mouthful of beer of the week; Fyne Ale’s Jarl was the best UK beer I had, its bright flavour blinds its bland 4% peers, firing out fruity hops and pithy bitterness; a passing gulp of Birrificio Italiano Tipopils was excellent and I’m glad I picked up a bottle to bring home; Fuller’s Chiswick and ESB were both in remarkably good condition and reaffirmed to me just how good their beers can be, while the Brewer’s Reserve No.2 showed the other side of Fuller’s, a side worthy of considerable attention (Kelly Ryan writes this great piece about it); Durham’s Hopping Mad, Arbor Beech Blonde, Marble Manchester Bitter, Thornbridge Kipling and Moor’s Revival all really hit the hop spot, vibrant and full-flavoured UK ales; Opa Opa King Oak Milk Stout was a great example of a style I don't drink often enough; a few good lagers were served to me by Tandleman, all excellent and cool with crisp flavours and just what I wanted as a little refresh from the US hops, even if I can’t remember what they were (there was a Zoigl and an unfiltered Kolsch among them...); De Molen’s Tsarina Esra Reserva was ridiculously delicious and dangerously good.

Photo by Jonas Smith
The Other Memorable Beers: Saltaire Triple Chocoholic really is a cocoa lover’s dream; four bottles for 50p each, two unlabelled, one from 1980 and one from 1981, all perfectly drinkable, all showing the results of careful aging, all interesting to try; Revelation Cat’s Single Hop Lambic was unforgettable in a bad way, clashing sour with big, citrus hops; Rogue’s Chipotle Ale had three of us all exclaim ‘smoked paprika’, which, while it may be my favourite spice in the kitchen, is not something I want in my beer (this was one of three bottles which Mark writes about, which had us talking for an hour about beer and food pairings for three out-there beers).



GBBF week is done. It’s a crazy, intense and brilliant week. It’s a time for meeting up with friends and drinking good beers, just because we can. If you went, what was good, what was bad, what was ugly?! The best beer you had was...?

I got the images from the CAMRA website.

Monday 2 August 2010

GBBF Survival Kit


My GBBF Survival Kit contains:

1 x beer list (tick, tick, tick)
1 x notepad (to remind me what I drank and how it tasted)
4 x freshly-sharpened pencils (my tools)
1 x pencil sharpener (in case I blunt the above-mention pencils)
1 x blackberry (to tell twitter what I’m up to; to take pictures; to send sexts on the train home)
2 x big bottles of water (stay hydrated!)
1 x big roll of bubble wrap (safety first for bottle purchases)
1 x pack of milk thistle (love your liver)
1 x pack of paracetamol (the morning after)
3 x bananas (potassium, magnesium, vitamin B6, energy)
2 x packs of salt and vinegar Squares (my guaranteed hangover prevention and relief)
1 x isotonic sports drink (to replace sugars and salts; to give energy)
1 x supermarket-brand Red Bull (stimulation for body and mind)
1 x pack of bacon (essential)

I’m ready. Have I forgotten anything?!

(Notes: The sports drink has been started because I had a lingering bitch of a hangover yesterday and the bacon is Jamie Oliver’s, it looks lovely. Not pictured is the huge wad of cash I’ll be needing to see me through Tuesday, Wednesday and Saturday at the festival. For the action plan see here.)

Tuesday 18 May 2010

Spiteful rumours that I’m not a proper, hardcore beer geek

There are terrible rumours going around that I am not a proper, hardcore beer geek and they are malicious because, despite what some are saying, I am a proper, hardcore beer geek.

I’ve got more beer glasses that I have hot meals in a month; I’ve got a stack of beer books that’s taller than I am; I write notes on every beer I drink, most of them really poncy like ‘oh it’s got a delicious fruity quality and wonderful balance of nutty sweetness, with – oh that’s it – just the most delightful and delicate hints of elderflower’; I buy beers to be able drink them in 2-10 years time and I pay stupid amounts of money for the privilege; my fridge and my flat are filled with random bottles of beer from all over the world, some oak-aged, some whisky-barrel-aged, some with coffee in, some sour beers, some with killer levels of hops in, and some are so flipping rare they don’t even have labels!; I read ratebeer and beeradvocate forums every single day, usually more than once; and I write a bloody beer blog, you don’t get much geekier than that. So hearing that I’m not a hardcore beer geek is hurtful.

These rumours started in Burton. One rumour is that I drank a bottle of Desperados. Well, listen here, Desperados is like the quintessential craft beer: a 5.9% pale beer, extreme ingredient added (in this case it’s tequila), snappy and fun marketing aimed at the yoof, the appeal of serving it with a slice of lime. Hello – that sounds like half of the craft beers in the world and everyone needs a USP, whether it’s barrel-aging, fruit, chilli, tequila and lime, or whatever. Come on. The other rumour is that I drank C2, a low-alcohol incarnation of a popular brand known as ‘Carling’. Well guess what? I poured it out into a snifter. Hello – a bloody snifter! It was a really nice crystal one too and everyone knows that if you drink beer out of a snifter then you are a beer geek. Come on. The rumour-spreading losers are only jealous because they ordered some crappy cask ale and it wasn’t as delicious as my bottle of Desperados.

I am a proper, hardcore beer geek and I will bitch fight anyone who says otherwise. Plus, obviously, Desperados is the best beer in the whole, wide world. 

Friday 2 April 2010

A Good Friday

Planet Thanet beer festival at the Winter Gardens in Margate. It's one of my favourite festivals of the year, no doubt. Good friends, good beer, good location; it's got all you want and need. This year Gadds' Uberhop (a traditional hopped-up lagerale) rocked it; Tryst Corronade IPA was bitter, apricoty, light, dry; Millstone Tiger Rut was a glass of fruity tangerine, floral and oh-so-drinkable - awesome. Some dark beer - Gadds' Black Pearl and Elland 1872 - rounded us up and some more Uberhop and Tiger Rut finished us off.

It was a Good Friday. I love Planet Thanet beer festival.

Wednesday 17 March 2010

St Guinness Day

When I was 17 I worked at Gillingham Football Club. It was a good first job, fairly easy and I got to watch all of the home games. Over the summer I worked on the functions as one of a handful of regular staff who set-up the halls during the day (the hospitality areas at Gillingham are actually very nice). One day I’m talking to John. He was in the year above me at school, one of those kids you don’t mess with, a bit rough and ready, more mature than everyone else, more ‘experienced’, but a guy that opens up and softens when you get to know him. “I drink Guinness,” he tells me. “Can’t stand lager.” We’re making fans out of blue napkins and dressing the tables. “Did you know, if you drink eight pints of Guinness and then swallow some glitter, in the morning your shit will be black and glittery?”

I’ve never really done the St Patrick’s Day thing of going out, drinking lots of Guinness and wearing a novelty hat. It is quite appealing though... I wanted to post something for St Patrick’s Day. I was going to do some cooking right up until the moment, yesterday afternoon (the day before St Patrick’s Day), an email arrived from ‘Publicity Freelancer’ with a red exclamation mark of importance and started ‘Dear Blogger’. It asked, bluntly, if we might be able to post a recipe from a book about Guinness which they are promoting. Any cooking plans were abandoned right then.

Wednesday 3 March 2010

How much alcohol...

I like to check what people are searching for when they land on this blog. The most common is 'pencil and spoon', as you might expect, and most searches are quite normal (Chimay comes up a lot, so do hits on Thornbridge, Marble and BrewDog). But then there are the weird searches. Some don’t really make sense, some make you question the state of mind of people, others are just strange ('pierced arse pics' was one a few months ago). And then there are the funny searches. I might get one or two of these a month, but they are always my favourites. Yesterday, at 4.45am, someone landed on my blog after searching ‘how much alcohol do you need to get 3 people drunk for 7 nights’. I am the second link down in the google search.

Obviously I hope that I was helpful and provided them with the answer they wanted, however, as I’ve never formally addressed the subject of how much alcohol you need to get three people drunk for seven nights, I thought I’d better put together a quick post, just in case the person is still searching for the answer, or someone needs to know in the future.

There are things to consider. Firstly, how drunk do you want to be for the seven nights? Do you want to stay drunk during the day or will the drinking be strictly limited to nights? Is there a maximum budget? What do you actually want to drink? Where will you be (do you need appropriate glassware or can you drink straight from a bottle, do you need to carry the alcohol somewhere for a trip)? And, will you have a fridge to keep everything nicely chilled? When you have thought about these then you are in a good position to answer the question.

Unfortunately I don’t know the definite answer to this, I’m afraid, but I’m hoping others will know. So, anyone, how much alcohol do you need to get three people drunk for seven nights?

If I were to guess, I’d say that three people could each drink a steady maximum of eight pints of beer a day (assuming it's not strong), which is 168 pints in total for the week. The logical suggestion is therefore to get two firkins as a starting point. Then, I would take a crate each, so 24 mixed bottles per person. And you will want a bottle of whisky each, of course. That should do it on the booze front. Then you might like a couple of bottles of water and I suggest some family-size packs of crisps. I hope this helps.

Friday 9 October 2009

One for the brewers (or the writers, musicians, businessmen, filmmakers)…

I know a few brewers read this from time to time and I’m wondering something (just my curiosity, nothing more)… There are books that I read or films which I watch and then think: damn, I wish I’d written this. But, are there any beers out there which make you think: damn, I wish this was my beer?

Maybe you’d want the commercial success of it, the critical success or just the personal success, knowing that you’ve brewed something which you completely love. I think there must be at least one beer out there which you jealously crave as your own, maybe the one which made you love beer in the first place… And this can extend to home brewers too. Or, which do you wish you could recreate? And why not open it to everyone: which brewery do you wish was yours? Who is making the beer (or doing the business/marketing) which is most closely aligned to the type of thing you want from a brewery? Hell, if there’s books/films/songs you wished you written, then tell me them too. I’m in a spritely and curious mood this morning fueled by waking up early to write.

Wednesday 23 September 2009

Bottle Tops

I like bottle tops. I collect them, I guess. It’s the bottle’s crown, the last thing you see before breaking in and pouring it out and there’s plenty of scope for creativity. Some of the tops are plain or just plain boring. I don’t care for these one bit. Make an effort, that’s what I say. But some are really quite handsome. I tend to hoard them for a few months then go through a mass cull, keeping the fancier few. Maybe one day I’ll try and frame them or something.

Here are some of my favourites. And out of interest, does anyone else do this? Or are you a label peeler or bottle collector? Or is just a note and a tick in a book enough?


Sunday 9 August 2009

Sharing Beer

Beer is for sharing. It’s the friendliest thing I know. Beer makes friendships. A love for beer itself is a long-term love affair. You like good beer, I like good beer. An instant bond. An understanding. A desire to share. We meet up for beers; that’s when we see each other. How’s your beer? Try some. Yeah, that’s good. Nothing else is like it. Let’s go to the pub. What you having? If you’re having that one then I’ll go for this. We talk, we laugh, we relax. The best beers I’ve ever had have been shared - they’ve been talked about, they turn into better beers because of it. Wow this is good. I’m not that fussed. I love it. I love it too. The one who wasn’t fussed gets into it. Actually you know what… We bounce words around, hyperbole, lyrical similes, random tastes and smells and memories. We laugh at him, then we get it ourselves, it does smell like that. We can open another bottle, we can order another half; we can drink more beer. Quantity and quality. It’s about being with friends, sharing something important to all of us, having a great time with a few beers. That’s why we drink it.

Thursday 6 August 2009

GBBF Take 1

It started early, being woken by the blare of Balham High Street and the head-thumping effects of the British Guild of Beer Writers 21st Anniversary bash the night before. From there came a fry-up and a detoured tube journey to Earls Court where I met Brad outside. Like most I went with the vague and vain plan of starting on a few moderately alcholed brews – something in the 4s, perhaps – but that was immediately forgotten as I ordered a cask Stone IPA to start the day. This was a wise and important choice. The first beer of the day is incredibly important: choose wrongly and the whole day can be ruined in a game of catch-up and no one wants that. The Stone IPA was C-hop-eautiful.

Next I had a Bridgeport IPA which I found uninteresting, but Pete Brown loved the stuff. Then I went for a Victory HopDevil, having been disappointed with the bottles. The cask was much better and I’m sure I got that tangy smack of Nelson Sauvins with even a hint of chocolate orange. Solid stuff but not spot on. Then I threw caution to the wind plumped for Allagash’s Interlude, a 10.5% beer with Brett and aged in wine barrels. Astonishing stuff. Impy Malting – who I was really excited to finally meet! - loved it. Lemony, brett, boozy and big, spicy, woody and just pretty damn cool, although I found it a challenge to get through, to be honest, but that may have been because it was barely the afternoon and I was eager for more, more, more hops!
Sierra Nevada Torpedo Extra IPA followed and I attempted some gonzo food and beer pairing with a chicken balti pie. The beer, for me, was lacking pizzazz and was better bottled. Then I had the Sierra Nevada Stout which I found uninspiring and was eclipsed by Rogue’s Chocolate Stout which is hard to describe without saying awesome. It was a glassful of pure cocoa, so full bodied, so much fun to drink. My olfactory gland was pointing to twelve.

Fearing a vicious backlash anytime around three, I dropped down to some weaker beers to attempt to plateau my buzz. I find dark beers with cherries almost irresistible and the Dunham Massey Cherry Chocolate Mild was really interesting and easy drinking. Vanilla chocolate covered cherry drops. I enjoyed this one at the Irish table with Ally, Boak, Laura, Thom and the ever-smiling Beer Nut; a whole bunch of people I’d been wanting to meet. That was a fun table!

Next I went Italian with Montegioco Mummia, a 4.8% sour with a wine character and a smooth, balanced, almost-savoury middle after the tart beginnings. One of the best beers I tried. Keeping on the same lines I went with The Tap’s Beerstand Berlinner Weisse a 3% cloudy, pale beer with a lemon grove nose and a crisp, biscuity flavour. A proper palate cleanser.

We were sitting with Jeff and Jo, a couple of regulars from The Bull (Garrett and Lynne, the landlord and lady were also there), and each beer run returned four third-pints so there was plenty to try. The best was White Shield Czars Imperial Stout which had one of the best noses of the day and a great, thick body of roast malt. Then came another star: Portsmouth’s Milk Coffee Stout which was smooth, sweet, roasty, chocolatey and then flows into a wonderful orangey finish that was just gorgeous. More beers should taste like this!

And next was the star of the day for me: Captain Lawrence’s Captain’s Reserve IPA, a 9%er overflowing with the green grenades and peaches and apricots and a marvelously fresh and bitter finish. If there hadn’t have been 450 other beers to drink I would’ve sat down with quite a few glasses of this. Then another star: a bottle of Dogfish Head’s 90 Minute IPA. I’ve had this before and was disappointed because it totally lacked bitterness but this was totally excellent and lived up to its hype. More US hops next (would you believe?!): Lagunitas IPA which was caramel, piney, pithy hops, pineapple, peach and tropical fruits - yum o’clock.
Then some more dark stuff. De Molen had two giant casks handsomely standing behind the bar. I had no idea what was in them but there was no way I was going to miss out on whatever it was! They were special beers. And while we’re on barrel-aged big ones I tried some Cambridge Brewing Company's YouEnjoyMyStout which was like liking the inside of a bourbon barrel that’s been painted with dark chocolate. If you like that kind of thing then it’s wicked. I like that kind of thing.

Finally I grabbed a Galway Hooker right at the end to raise my glass to the then-departed Irish folk. I think my enjoyment of this suffered thanks to a too-hot Cornish pasty scorching my tongue, a fatigued palate and a day on big hops. I did enjoy the beer though and can imagine sinking a few of them on a hot day.

So the beers were good but all of these beers would’ve meant nothing if it hadn’t been for the people I was drinking with. It’s been mentioned here, here, here and here but it’s massively important - it’s the beauty and the soul of these festivals. The joy is in sharing beers and hearing what is good and what can be missed and for all those offering their glass my way and saying those wonderful words: try this!

I either mention everyone or no-one and I’ve decided to go with everyone… here goes (I hope I remembered everyone!). Beer writers on Monday and Tuesday: Zak Avery, Pete Brown and his lovely wife Liz, Jeff Pickthall, Adrian Tierney-Jones, Phil Lowry and Colin from Beermerchants, Melissa Cole, Jeff Bell and Dave who I shared a few fantastic bottles of Harvey’s Imperial Stout with on Monday; also at the BGOWB do was Greg Koch, Steve Williams, Roger Protz (just a handshake and a hello), Jeff Evans and Podge (the Hairy Bikers were also there but I didn’t speak with them). Then at GBBF with Simon who didn’t seem reluctant in his scooping, Barm, Maeib and too-briefly there was Tandleman, along with the other bloggers already mentioned. And then some brewers - Kelly Ryan and Dave from Thornbridge, Justin from Moor Beer, Stu from Crown Brewery (I need to try some of your beers!), Tonie from Hopdaemon (Skrimshander IPA is a local favourite of mine) and Steve from Ramsgate Brewery and Saintsandsinners.

If it wasn’t for the people, for new friends and old ones, then the GBBF would be nothing but a vacuous shell full of casks of beer and solemn faces. Thankfully it was beaming smiles, belly laughs and talking shit in between swigs of some really great beers. If only all beer festivals could be like Trade Day at the GBBF.

Oh, and I bought some bottles home too.

FYI: Adding all those links took for-bloody-ever!! I need a beer after that. And this post is called Take 1 because I'm going back to GBBF for seconds/leftovers on Saturday!

Monday 3 August 2009

Drinking Beer is Like Going to a Theme Park

A theme park: a vast world of fun; rides, slides, rollercoasters, amusements; bright colours, loud noises; slow and steady or high-speed-high-thrill - all fun in their own way; upside-down, round and round, 100-miles-an-hour, losing your stomach, lots of laughter. Theme parks kick ass in the fun department. While some people are happy to queue all day to go on the big adrenaline bad-boy rollercoasters where you turn inside out, over, under and back to front, others are content to ride the slower rides all day long, enjoying the helter-skelter, the log flume, the tea cups. These are altogether tamer than the big-thrill coasters but not necessarily less enjoyable. This is kind of like drinking beer, don’t you think?

That 4% sessionable pale ale that you’ve had so many times already is like the log flume. You know that it’s fun and you know exactly how it goes and that’s why you love it. You can also ride it over and over again without getting sick. Yet there are some times, when everything is just right, that the tame little log flume brings such elemental joy that you never want to get off: it’s a warm day, the sun’s shining, you are with friends. It’s the beer that you know you will enjoy.

Next to the log flume are the tea cups and the ghost train. These are standard fare, often uninspiring but can be surprisingly good fun. These are your best bitters and standard stouts. Some are much better than others. The teacups may be rickety and old or they could be new and loud and bright. The ghost train is dark and it sometimes hits the same unscary notes all the way but others can be mysterious and surprising and addictively good fun.

There are also the things which you alone like. The cheesily good fun amusement arcade, the straight-down drop slide, the whack-the-rat, the 2p slots or the dodgems. This is the beer that you love that no one else seems to get; it’s a guilty pleasure, it’s something simple and fun and all yours. It’s a fruit beer, a Desperados, a Coors Light.

Some fun-lovers might like to warm up using the log flume before hitting the big dipper. The big dipper is the 6% IPA. It has high points and low points, or in beer terms, it has bitter hops and sweet malt. You need both or it’s a crap ride. The sweetness starts off low, and that’s where the ascent is, by the time the bitterness comes in you reach the lip of the fall and you edge closer and closer until it drops and soars and you are flying then you hit the bottom and you drink again and it goes up again but this time not so high and it drops and you drink... There are no loops, it’s a straight-forward up-and-down-and-round but it’s still an adventurous one and bloody good fun (this also works for other 6-7%ers).
Then you might like to step it up. This is when you go on the aggressively named showcase ride. This is high-octane thrill seeking. This is out-there cool, this is fun, this is the sort of thing that you build up to all day; you are scared and excited and you don’t know what to expect. This is extreme beer. This can’t be your first ride ever; you are an experienced thrill-seeker. It can go in so many different directions. Maybe it’s a 10-loop coaster. Maybe it’s the highest freefall, maybe it’s the longest ride, the fastest, the loudest. Maybe it’s all of that and more. Maybe it’s a 10% barrel-aged something, maybe a 9% double IPA, maybe a 15% style-pushing stout, a puckeringly sour lambic or maybe it has exotic ingredients. These are the rides that some people hate and refuse to ride but they are also the ones that get the most passionate fans. And people will travel across the world just to get on this ride. Then the ride itself. It should be shocking and surprising. It should make you want to go back on again. It needs soaring highs and gut-dropping lows. It should be a loop of what-happens-next fun where the rider never quite knows which way he will be thrown next. That’s what good extreme beer is. It’s a rollercoaster of infinite joy when done well. It’s a see-sawing balance between too slow and too fast and anticipation and thrill and adrenaline and mystery and fun. You need to be able to do it but not be sure quite how it works. You need to be able to ride it over and over yet still enjoy different things each time (the view, the sound of the screams, the grinding growl of the coaster, the gut-turning speed).

There are also the other extreme rides which are not about any kind of balance but just try to do one thing and do that thing awesomely. It’s the free-falling, stomach-emptying drop. The 0-100 in two seconds. The ride in the dark that you know ends with a monster fall but don’t know when it comes. The 150IBU tongue-splitting IPA or the 22% tooth-rotting, fire-breathing stout. But, and here’s the ultimate downside, you can only ride these high-octane rides a few times before you feel sick. It’s just too intense to ride over and over.

Drinking beer is like going to the theme park and the ultimate beer theme park in the UK is on this week at Earls Court, where I’ll be riding the big ones all Tuesday long (although maybe I’ll heed my own advice and ride the log flume once before jumping on the 9% hop train to Drunktown).

Does this little allusion work? If so, which beers do you think are like which rides?!

I'll be at GBBF on Tuesday for the trade session and then again on the Saturday to finish of the dregs of the UK barrels. There's also a pre-GBBF/21st anniversary do with the British Guild of Beer Writers tonight, which should be good fun. And then The Bull (my favourite pub) has got a Marble showcase on from Thursday. It's going to be a long week... Oh, and I got these images from the Thorpe Park website.