They say…

Des de Moor
Best beer and travel writing award 2015, 2011 -- British Guild of Beer Writers Awards
Accredited Beer Sommelier
Writer of "Probably the best book about beer in London" - Londonist
"A necessity if you're a beer geek travelling to London town" - Beer Advocate
"A joy to read" - Roger Protz
"Very authoritative" - Tim Webb.
"One of the top beer writers in the UK" - Mark Dredge.
"A beer guru" - Popbitch.
Des de Moor

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Boon / Revelation Cat 3 year old Marsala Lambic

Great British Beer Festival 2011

ABV: 6%
Origin: Lembeek, Vlaams-Brabant, Vlaanderen (matured in Roma, Italy)

Revelation Cat Craft Brewing

Rome-based gyspy brewer Alex Liberati has been doing some strange stuff with unblended lambics from Boon and Girardin over the past few years. I wasn’t convinced by his single hop dry hopped lambics — traditionally lambic brewers have used hops aged to lose their characteristic bitterness for good reason, as it’s extremely difficult to meld the bitter and sour flavours successfully. But lambic is matured for long periods in wooden barrels in any case, so using vessels previously filled with something else seems a logical development.

Two of these experimental lambics reached the Great British Beer Festival, for some reason on the ‘New World’ rather than the Belgian/Dutch/Italian bar. One, which I missed, had been matured in a Laphroaig Islay malt whisky cask; this three year old lambic, originally brewed at Boon, had spent time in a barrel previously used for the Sicilian fortified wine Marsala.

The beer is cloudy gold, with a little fine white head, though generally flat. An obvious wet plastic lambic aroma is tinged with spirit and wood notes and softended by ripe fruit. The palate is lightly tart but very fruity and slightly vinous, complex with apricot notes and a sweetish touch. The beer finishes citric, slightly peppery and chewy, with orange tones and more hints of spirit and wood, lingering at leisure with a fine balance of tartness and vinous fruit.

Read more about this beer at ratebeer.com: http://www.ratebeer.com/beer/revelation-cat-marsala-lambic/150724/

Molen Hot & Spicy

Great British Beer Festival 2011

ABV: 10.2%
Origin: Bodegraven, Zuid-Holland, Netherlands
Website: http://www.brouwerijdemolen.nl/

De Molen Hot & Spicy in its Bordeaux cask at the Great British Beer Festival, Earls Court, London August 2011

The big wooden barrels full of weird and wonderful beers that De Molen’s Menno Olivier brings to the Belgian/Dutch/Italian bar at the Great British Beer Festival every year are becoming something of an attraction in their own right, and this isn’t the first time one of them has yielded one of my picks of the festival. This year there were three, all in Bordeaux casks: a brettanomyces-infused version of session strength golden ale Hout & Hop (‘Wood & Hops’), another appearance for the wonderful wood matured version of Tsarina Esra; and this, which must be one of Menno’s most extreme beers yet.

Hot & Spicy, which has also made an appearance at numerous other festivals, is a blend of two of De Molen’s numerous imperial stouts, Hel & Verdoemnis (‘Hell & Damnation’) and Hemel & Aarde (‘Heaven & Earth’), the latter made with Bruichladdich peated whisky malt. That in itself would lead you to expect a bold taste experience, but this already potent blend has been aged in the cask over a generous quantity of whole Madame Jeanettes, a variety of exceptionally hot chilli pepper from Suriname.

I’ve had a few chilli-infused beers in the past where the quantities and varieties used are sufficient to deliver a merely gentle spiciness to the finish. No such pussyfooting for Menno — this beer lives up to its name with an obvious near-immediate chilli burn in the mouth. The word “DANGER” and a drawing of flames had been chalked on the barrel, but even so, when I did my day’s volunteering behind the bar on the Wednesday, I took to advising potential customers to try a taste first. A good half subsequently turned down the offer of a more substantial quantity, but others loved the stuff.

I’m in the latter category. Chilli, like hop bitterness, is one of those tastes you acclimatise to, and my own limits have been substantially stretched over the years. As your palate recalibrates, you start to discriminate subtleties in flavours that were initially merely painful. Such was the case here, with an intriguingly fruity character to the flavour and good matches to the chocolate and smoke notes in the base beers: chilli and chocolate is already a recognised and very appropriate flavour match, given the new world origins of both plants.

The beer is ebony with a very light beige head and a sticky brown malt aroma that’s perfumed with richly spicy vegetal tones. At first the palate is chocolatey rich with more dark, unami-laced malt, but immediately the complexity starts to develop you’re hit with vivid, chilli-hot and peppery spice, with fruity berry and coffee flavours just detectable beneath. There’s an oily quality too (chilli oil?) and perhaps a note of tomato. Inevitably the heat dominates the long and very lasting finish, but is wonderfully softened by richly sappy, caramel malt and luxurious chocolate flavours, and a touch of peated smoke.

“That’s knocked my tastebuds out for the next half an hour,” I commented to Menno on first sampling the beer. “Now try some lambic — that will clear it,” he replied, and he was right.

Read more about this beer at ratebeer.com: http://www.ratebeer.com/brewers/brouwerij-de-molen/4448/

Little Valley Organic Hebden’s Wheat

Great British Beer Festival 2011

ABV: 4.5%
Origin: Hebden Bridge, West Yorkshire, England
Website: www.littlevalleybrewery.co.uk

Little Valley Organic Hebden's Wheat

My day of sampling British cask beers at this year’s Great British Beer Festival turned out to be rather lacklustre, but one pleasant surprise was this tasty organic Belgian-style wheat beer from the South Pennines. The brewery also produces a range of bottle conditioned beers, although the bottled version of this seems notably less highly rated online than the cask.

The cloudy yellow beer has a white, relatively sparse head and a slightly varnishy, estery and very fresh aroma. Coriander is clearly detectable and there’s an orangey, slightly plasticy scent too. A light, refreshing and subtly aromatic palate has citrus, coriander, cream, wheat and a tangy slightly acidic quality, holding its spicy, orange-lemon zest well in the mouth. A long and tangy finish delivers a hint of aniseed. One of the best British cask interpretations of the style I’ve yet encountered.

Read more about this beer at ratebeer.com: http://www.ratebeer.com/beer/little-valley-hebdens-wheat/59600/

Fuller’s Brewer’s Reserve No 3

Great British Beer Festival 2011
London beer tastings 2011

ABV: 9%
Origin: London W4, England
Website: www.fullers.co.uk

Brewer's Reserve No 3 maturing in whisky barrels in a spare corner of the Fuller's brewery, London W4, January 2011

I make no apologies for choosing a release of Fuller’s Brewer’s Reserve as one of my GBBF beer picks for the second year running (see Fuller’s Brewers Reserve No 2). I was particularly intrigued to sample it as I’d spotted the barrels tucked away in odd corners of the brewery during a visit early this year (see photo left).

The Brewer’s Reserve series has so far lived up to its name: these really are extraordinary beers, and this latest version, stronger than before and matured for 800 days in former Auchentoshan Lowland single malt whisky barrels, is the best one yet. It was available in limited quantities in cask at the festival and has just been released in a limited edition bottled version available from the Fuller’s brewery shop.

The beer I sampled from cask at the festival was warm amber with a very light head. A spiritous whisky-tinged aroma had some nice smooth malt and a characteristic orangey Fuller’s note. The very complex, richly malty and slightly syrupy palate had notes of sultanas, angelica, cherries and menthol, with developing hints of chewy lightly tannic wood. A woody vanilla finish had the sweet malt quality of the whisky and late hints of cedar smoke. The whole was very approachable and hid its strength perilously well.

A sample of the bottled version, supplied by the brewery (bottle 02793), was orange-amber, with a fine but not especially big off-white head. The aroma was rich, smooth, malty woody and whiskyish with raisin hints. There was more raisin fruit in a sweetish, slightly thin palate, alongside complex woody and mineral tones, and a spiritous note propelled more complex impressions up the nasal passages. A mellow warming finish was smooth but not too coating, with earthy whiskyish wood and the brewery yeast’s sappy orange signature.

Made at the nearest malt whisky distillery to Glasgow, Auchentoshan is a particularly smooth, sweet whisky that notably omits from its grists the peated malt so familiar from more strongly flavoured examples. It turns out to be a particularly well matched partner for this blend of Fuller’s characterful strong ales.

Read more about this beer at ratebeer.com: http://www.ratebeer.com/beer/fullers-brewers-reserve-limited-edition-no-3/150236/

Devils Backbone Barclay’s London Dark Lager

Great British Beer Festival 2011

ABV: 5.8%
Origin: Roseland, Virginia, USA
Website: www.dbbrewingcompany.com

Devils Backbone Brewing Company

Many people assume UK lager is a relatively recent phenomenon, dating from the 1960s when the emerging big brewing groups first made a concerted effort to market a handful of rather undistinguished national brands. In fact British attempts to brew and sell cold fermented, lagered beers in the central European style date back at least to the 1870s, perhaps even the 1840s, and Scottish lagers like Tennants have been brewed regularly since the 1880s, but the market south of the border long proved resistant. The 1930s were another period of innovation when much groundwork was laid for contemporary industrial brewing: the big brewers were busy experimenting with keg beer as well as turning again to lager. The brewing techniques so developed might have become widespread much earlier were it not for World War II, when pushing a beer style associated with Germany would have been ill-advised for obvious reasons.

Southwark brewer Barclay Perkins, once the biggest brewery in the world in porter days, maintained a separate lager brewhouse within its plant in the 1930s, kept carefully isolated from the rest of the brewery to avoid cross-contamination of yeasts. Beer historian Ron Pattinson, who writes the Shut up about Barclay Perkins blog, discovered this brewed a whole range of styles, including dunkel ‘dark’ lager of the sort familiar in Munich. Ron has been involved in several historical recreation projects with British and mainland European breweries but the resurrection of  Barclay’s London Dark Lager from 1930 took him to rural Nelson County, Virginia, a long way from London’s industrial riverside, with its landscapes familiar from 1970s hillbilly soap The Waltons. Here in the village of Roseland is the award winning Devils Backbone brewpub, well-equipped for small runs of craft brewed lager, where Ron worked with head brewer Jason Oliver and beer blogging expatriate Scot Alastair Reece, who lives in nearby Charlottesville. Supplies of the beer in cask conditioned form then journeyed over 6,000km to their spiritual home city, to be served at the Great British Beer Festival in 2011.

Following the original recipe as closely as possible, the beer is brewed entirely from English malt — Munton’s lager and crystal malts, Hugh Baird Maris Otter pale malt, with extra colour and flavour from Thomas Faucett roasted and unmalted barley. Hops are entirely Czech Žatec (Saaz), as they would have been in the 1930s, and the beer is properly lagered for at least six weeks.

The result is a chestnut brown beer with a fine beige head and a mild malty aroma with a tart fruity touch and authentically dunkel scents of caramel and chocolate. The drying, roasty palate also has quite a tart bite with underlying sweetish caramel and an emerging lightly hoppy note. A pleasant, juicy finish is moreishly dry at first, with some chocolate and roast character, and lingers with a gentle sweetness.

If Barclay’s original had tasted anything like this, it might well have fooled a visiting Münchener, but I can understand how it would have puzzled English drinkers with porter and mild as their model of dark beer. This version is well worth sampling as a fine drink in its own right, besides its rarity value as a Virginian microbrewed recreation of an industrially brewed London interpretation of a mainstream Bavarian style.

Read more about this beer at ratebeer.com: http://www.ratebeer.com/beer/devils-backbone-barclays-london-dark-lager/149453/

Broumov Opat Kvasničák Pepper

Great British Beer Festival 2011, Top Tastings 2011

ABV: 5%
Origin: Broumov, Králové Hradecký kraj, Czech Republic
Website: www.pivovarbroumov.cz

Broumov Opat Kvasničák Pepper

The Broumov brewery, by the Polish border, claims a history back to 1348, when the townspeople were first granted rights to brew, although the current plant dates from 1866. The local monastery also brewed, and after World War II both operations merged, thus the brewery’s principal brand, Opat, meaning ‘abbot’. It produces some decent standard pale lagers, but has also developed a line in spiced and otherwise flavoured unfiltered specialities, including brews dosed with coriander, bay leaf and honey. Some of these appeared in draught form among the impressively extensive selection of unfiltered Czech craft beers at the 2011 Great British Beer Festival. The coriander beer caused a stir on Twitter, but I missed that; still, this pepper beer provided ample consolation.

The base beer is a decent and tasty 12° real fresh and yeasty pale lager, giving a hazy golden colour with a light white head. The aroma has lemon meringue and herbal notes with a touch of minerals, while the pepper character only becomes obvious on the palate, which has the clear earthy, fruity tang of whole green peppercorns, though without being overwhelmingly hot and spicy. There’s also lemon juice and a wash of light malt. The earthy peppery notes persist in a light but sweetish citric finish with a delicate hop character emerging. I’m normally suspicious of gimmicky spiced beers but this one was delightful.

Read more about this beer at ratebeer.com: http://www.ratebeer.com/beer/opat-kvasni269ak-pepper/133200/

Around 400 beers in five books: Cogan & Mater

Around Bruges in 80 Beers by Chris Pollard & Siobhan McGinn

There’s a particular challenge to writing guidebooks. You need to include as much information as possible for people putting them to practical use, but all those data — addresses, opening hours, venue facilities — are otherwise deadly dull. Somehow the book needs to be presented in a way that provides a satisfying read to the majority of users who are highly unlikely to visit everything you list, as well as the armchair travellers that make up a significant part of audience.

One rare solution is to find a new format, departing from the tried and trusted geography-and-theme order of the genre, which is just what Chris ‘Podge’ Pollard and Siobhan McGinn did when capturing their extensive knowledge of the beers and pubs of the West Flemish city of Brugge (Bruges) in 2006. The result was Around Bruges in 80 Beers, one of the first publications from Cogan & Mater, an imprint founded by Tim Webb, editor of CAMRA’s Good Beer Guide Belgium and one of the key figures in the development of the British beer consumer organisation’s publishing activities. The book had a page for each of 80 beer outlets in the city — pubs and bars, restaurants, shops — with each entry describing the outlet and selecting one of the beers on sale there for detailed background and tasting notes.

It seemed a little arbitrary — why 80, other than the not especially relevant allusion to Jules Verne’s Le tour du monde en quatre-vingts jours (Around the World in Eighty Days)? and why just one beer in each, given the venues stretched from locals with just one beer of interest to beer geek honeypots stocking hundreds? But as most poets will tell you, disciplining yourself to work within a strict formal structure can prompt some of the greatest flights of creativity. For the reader, it wraps the local beer scene into a convenient and satisfying story, and the fact that 80 places of beery interest can be found in a relatively small place like Brugge is eloquent testimony to the flourishing beer culture of this part of the world. The format proved appealing and a second edition of the Brugge guide appeared in 2009.

Around London in 80 Beers by Chris Pollard & Siobhan McGinn

If you know the city in question, there’s the added delight of seeing how the authors have gone about solving the puzzle, which was one of the things I enjoyed about Podge and Siobhan’s sequel, Around London in 80 Beers, in 2008. Perhaps partly inspired by the work of blogger-turned-landlord Jeff ‘Stonch’ Bell, an early chronicler of London’s zythophile geography who provides a preface, this helped demonstrate quite how much there was of interest in a city that then lacked a strong reputation as a beer destination, and in including surprise entries like Bloomsbury Bowling Lanes and the Roxy cinema alongside CAMRA-friendly real ale specialists like the Market Porter and the Wenlock Arms, highlighted the almost unnoticed spread of the craft beer aesthetic in the UK capital. I freely admit to having plundered it for possible entries in my own The CAMRA Guide to London’s Best Beer, Pubs and Bars, as well as being inspired by its eclectic approach.

Around London just predated the current explosion of interest in craft beer in London — indeed it probably contributed to that resurgence, but as a result it’s dated perhaps more rapidly than similar guides, with several handfuls of key venues opening since it was published. The majority of its inclusions are still worthy of a visit, however, and its authors’ insights into them continue to make for an enjoyable read. Beer entries are identified by miniature flags, delightfully described as “the flag of the nation state or mindset from which the beer originated” — though I’m puzzled as to why, if Cornish beers get St Piran’s rather than St George’s cross, the Belgian tricolour subsumes all that country’s beers. You surely couldn’t get two more distinct national mindsets within one set of borders than those represented by the Flemish lion and the Wallonian cockerel.

Around Brussels in 80 Beers by Joe Stange and Yvan de Baets

From London the series caught the Eurostar for 2009’s Around Brussels in 80 Beers, by US expatriate beer writer and blogger Joe Stange (since relocated to the rather less beer-blessed climes of Costa Rica) and Bruxellois brewer Yvan De Baets, of Zennebrouwerij/Brasserie de la Senne. While the realities of a ‘Belgium Beer Paradise’ dominated by big breweries initially provoked pessimism among the compilers, in the event they found they had a hard time narrowing their list down. The listings rang from obvious specialist haunts like Bier Circus to delightfully unexpected suggestions like the CBBD comic strip centre, the recommended venue for an Orval. Brussels is a city I think I know quite well, but the majority of Joe and Yvan’s recommendations were new to me, and the book is also strengthened by a generous introduction to both the city and Belgian beer styles, complete with some suggestions for crawls.

Around Amsterdam in 80 Beers by Tim Skelton

Another anglophone expat, Tim Skelton, followed with Around Amsterdam in 80 Beers in 2010 — overdue recognition for the Dutch capital, already famous for many other reasons, as a beer drinking city, although strictly speaking the book cheats by including eight entries in nearby Haarlem. It assembles another varied collection of pubs, bars and beer shops, from historic bruine cafés to grand contemporary venues, and, as with London, respondsto the city’s cosmopolitan drinking scene by pairing them with international beer suggestions. In fact only 23 of the listed beers are Dutch, the others originating mainly in Belgium or Germany,  but there’s a nod to local brewing with the inclusion of several beers from brewers like ‘t IJ and Prael. A less extensive introduction includes a fair summation of the strengths and limitations of the local food.

Around Berlin in 80 Beers by Peter Sutcliffe

This summer Berlin has become the latest capital to receive the treatment with Peter Sutcliffe’s well informed Around Berlin in 80 Beers. At 112 pages, the book is notably thicker than its predecessors, with extensive introductory material on the city’s turbulent history, brewing and beer culture and German beer styles alongside a suggested marathon pub crawl. Again this must initially have seemed a challenge, especially as Peter resolved to limit himself to German-brewed beers — the country’s beer scene is notoriously regionalised and since reunification the city has seen all its historic breweries coalesce into a single plant and a single company, Berliner-Kindl-Schultheiss, owned by big brewing group Radeberger. But happily, now the old Prussian capital is once again the national seat of government and therefore attracting residents from across all 16 Bundesländer, the retail trade has responded with a panorama of regional brews that’s hard to find elsewhere. A new wave of brewpubs, including one in the shell of the former Berliner Kindl brewery, adds further interest.

I understand the author, who splits his time between his London home and a Berlin flat, originally wrote a much more straightforward beer guide to the city which was then shoehorned into the format, and it shows, but not to the disadvantage of a very insightful and interestingly written book. It ranges all over the city, including old-fashioned basic corner boozers, huge beer gardens, innovative new brewpubs, ultramodern bars, restaurants and the odd beer shop. Perhaps more so than its predecessors, it places its chosen city’s beer culture in the context of its broader culture and history, and with such an extraordinary place as Berlin, the stage on which some of the key world historic dramas and traumas of the 20th century were played out, this is especially welcome. So evocative is it of the Berliner Luft that it’s made me want to revisit the place to explore further, and I can think of no higher praise for a guidebook.

  • Chris Pollard and Siobhan McGinn 2008, Around London in 80 Beers, ISBN 978-0-9547789-2-7, £7.99/€11.95
  • Chris Pollard and Siobhan McGinn 2009, Around Bruges in 80 Beers, 2nd edition, ISBN 978-0-9547789-4-1, £7.99/€11.95
  • Tim Skelton 2010, Around Amsterdam in 80 Beers, ISBN 978-0-9547789-6-5, £9.99/€13.95
  • Joe Stange and Yvan De Baets 2009, Around Brussels in 80 Beers, ISBN 978-0-9547789-5-8, £8.99/€12.95
  • Peter Sutcliffe 2011, Around Berlin in 80 Beers, ISBN 978-0-9547789-8-9, £9.99/€13.95

All available from www.booksaboutbeer.com.

Redchurch Brewery (first report)

London’s Best Beer, Pubs and Bars updates

Redchurch Brewery, London E2

Microbrewery
273 Poyser Street, London E2 9RF
7.4km/4.6 miles from central London
Web http://theredchurchbrewery.com f The-Redchurch-Brewery tw redchurchbrewer

Brewing, it seems, has many functions besides providing the world with one of the most joyously delicious beverages yet invented, and one of them is providing an attractive alternative career choice for stressed professionals seeking a lifestyle change. There are so many former lawyers and accountants now firing up the mash tuns of Britain’s microbreweries, I’m surprised the Institute of Chartered Accountants and the Law Society haven’t affiliated to SIBA. I doubt these new entrants find running a brewery less hard work than their previous occupations, but the results are almost certainly more personally satisfying.

Redchurch Pale Ale

One of the latest in a long line is solicitor Gary Ward, whose Redchurch Brewery in Bethnal Green will become London’s 15th commercial brewery when it first brews commercially on 23 August. A longstanding home brewer, Gary has been encouraged to take the plunge by the growth not only of craft breweries but of a new generation of innovative beer pubs in the capital appealing to an emerging younger and more mixed audience for beer — appropriately, a pre-launch tasting of a pilot brew took place in the stylish surrounds of Shoreditch specialist ale house Mason & Taylor. In fact Gary and his life and business partner Tracey Cleland live in the building next door to the pub in Redchurch Street, hence the brewery name.

Two other partners are involved in the business, housed in a railway arch formerly used by a coffee roaster, which is shortly to be equipped with a 10-barrel (16.4hl) kit installed by well known brewhouse designer and supplier Dave Porter of PBC. Gary is determined not to tread in other London brewers’ footsteps too closely, and plans to carve a niche for himself by specialising in “not quite traditional British beers” at stronger gravities than usual, mainly bottled conditioned although with some plans for keg and possibly the occasional cask for specials and festivals.

The beer served at Mason & Taylor was a deep gold pale ale, but another pale ale recipe is being perfected, along with a golden bitter, an IPA and a strong stout partly inspired by Guinness Foreign Extra. Names aren’t yet finalised but are likely to include east London place names. Like so many of the new brewers, Gary is a fan of good British beers but is also inspired by the big and hoppy flavours now emanating from across the Atlantic, so expect to see this reflected in the beers.

Originally from Lincolnshire, Gary has been a Londoner since 1987. “We’re keen to be a local brewer,” he says, “and there’s no-one actually brewing yet in inner east London so we wanted to fill that gap. Yes, it was a challenge to find the right site and we were extremely lucky, but we were determined to brew in London. It’s a great place to live, and once again it’s a great place to brew beer, sell beer and drink beer.”

For a more recent update on the fortunes of Redchurch, see here.

Malt Teasers

First published in BEER magazine, May 2011. BEER is sent free every quarter to CAMRA members, who can also view it online. The magazine is additionally available in selected newsagents. Click on the beer names for more detailed notes on each beer.

Pale barley malt from Muntons.

Malted barley is one of the basic building blocks of brewing, the mainstay of practically all the world’s beers. In the last issue of BEER Stuart Howe explained the malting process and the variety of malts available. But what does it all mean for the end user – the drinker? The five beers featured below might start to provide the answer.

Pale malt, kilned to achieve a pale colour alongside a good starch and enzyme content, is the brewer’s mainstay. 19th century export pale ales were often made of 100% pale malts and many craft lagers depend entirely on even paler Pilsner malt. But British preferences of the more recent past favoured slightly darker beers, achieved with a dash of more deeply coloured “speciality” malts alongside pale.

A good example of a pure pale malt beer is Itchen Valley Pure Gold (4.8 per cent) from Alresford in Hampshire. This fine gold beer has a white head and plenty of sweetish, fruity malt on the palate, interestingly lifted by the use of Czech and US hops to give citrus, pineapple, mint, ginger and honeyed flavours on a lightly drying finish.

Traditionally one of the more popular speciality malts in British brewing is crystal malt, containing extra sugars and kilned at higher temperatures to achieve the “non-enzymic browning” associated with caramel flavours. Woodforde’s Nelson’s Revenge (4.5 per cent) from Woodbastwick in Norfolk has a tasty combination of pale and crystal malts, giving a rubyish mid-brown colour with a chaffy, nutty and fruity, almost peachy, malt character nicely offset by bitterish whole Goldings hops. The Norfolk Bitter Woodfordes supply for Marks and Spencer is a very similar beer.

A slightly darker “mild malt” was once common in Britain but has become rarer as the style has declined. Most microbrewed milds deploy dark and roasted malts alongside standard pale, giving a bitter roast character, but a mellower example is Vale Black Swan (3.8 per cent) from Brill in Buckinghamshire, which achieves its dark colour and maltier character by using extra crystal malt. I’ve written about this beer before but it’s worth featuring again – a beautifully complex and fruity-malty dark amber ale with herbal, salt and chocolate notes.

Roasted flavours come into their own in stouts and porters, usually achieved with roasted malts or even roasted unmalted barley. Award winning Hopshackle Historic Porter (4.8 per cent) from Lincolnshire avoids the latter in favour of highly kilned chocolate and black malts and a touch of black treacle. This dark ruby beer is seriously rich and complex, with cherry and blackcurrant fruit, smooth chocolate and a prominent but controlled roasty note – a modern classic of the style.

The qualities of speciality malts aren’t limited to darker beers, however, and can be put to all sorts of unexpected uses by creative brewers. Wales’ Breconshire Winter Beacon (5.3 per cent) is a golden ale with a reddish tinge but its fruity palate has an unexpectedly whiskyish note and there’s a definite charcoal hint on the finish – the signature of a dose of black malt added by imaginative head brewer Buster Grant.

To download BEER if you’re a CAMRA member, see http://www.camra.org.uk/page.aspx?o=beer.
To find out more about CAMRA membership, see http://www.camra.org.uk/page.aspx?o=joinus.

Breconshire Winter Beacon

This beer  featured in BEER May 2011 as part of a piece on the influence of different malts on beer flavour. To read about other beers featured see Hopshackle Historic Porter.

ABV: 5.3%
Origin: Aberhonddu, Powys, Cymru
Website: www.breconshirebrewery.com

Breconshire Winter Beacon

The qualities of speciality malts aren’t limited to darker beers and can be put to all sorts of unexpected uses by creative brewers. Just to challenge expectations, Wales’ Breconshire Winter Beacon (5.3 per cent) is a golden ale with an unexpectedly whiskyish note and  a definite charcoal hint on the finish – the signature of a dose of black malt added by imaginative head brewer Buster Grant. A small quantity of black treacle adds to the fun, alongside Optic pale malt and various varieties of UK hops.

This winter seasonal is mid-gold and copperish with a reddish tinge and a low pinky off-white head. Autumn fruit, honey and flowers alongside that whisky note make for an attractive aroma. The firm, slightly winy and syrupy, palate has sweetish raspberry and blackcurrant fruit with a dark malt bite. The lightly warming finish has some pursing hops, complex fruit, a touch of sourness and a sprinking of charcoal. A modestly individual beer.

To download BEER if you’re a CAMRA member, see http://www.camra.org.uk/page.aspx?o=beer.

To find out more about CAMRA membership, see http://www.camra.org.uk/page.aspx?o=joinus.

Read more about this beer at ratebeer.com: http://www.ratebeer.com/beer/breconshire-winter-beacon/28886/