Another of my little videos, this time about evil Keg Bitter. The stuff I used to studiously avoid, whenm I was younger.
I rise at 6:45 and shower. Then wander downstairs for brekkie.
It was much quieter overnight. And the noise stopped at 1:00. I guess because it was a Sunday.
I am a little hungry and get an egg and bacon sandwich. This being Colombia, the egg is hard fried. The only other time I visited in Colombia, I spent most of the trip in search of a fried egg with a liquid yolk.
I'm judging with Chris Flaskamp and Panamanian Cesar Sanchez. It’s the first time I’ve judged with Chris. Should be fun.
This morning, we're judging homebrewed beers. Starting with American Amber Ale. The first beer is really nice. Unlike the ones that follow.
I check on the status of my books. Still in customs. I hope that they’re released by tomorrow when the congress starts. That’s when I’m supposed to be selling them. This is so frustrating.
We're done at 11:50. The last beer, with honey and ginger, is the pick of the bunch.
We quickly have lunch and then I go with Chris and Markus to Exito, a massive shop that sells everything. Sort of the local equivalent of Asda. Where I pick up a new phone. With a Columbian SIM. Brilliant. Now I can take photos again. I am a few hundred euros light, though. I try to convince myself that I needed a new phone, anyway. I’m almost successful.
The afternoon is all professionally-brewed Belgian styles. It's by far the best flight so far. We award two gold medals, to a couple of very good beers.
We're quick again. Finishing at 16:15. Luckily were not punished for finishing early by being given extra flights. Giving me a little time to chill in my room. Not literally, obviously, there being no aircon. Sweat in my room would be more accurate.
The group photo is scheduled for 17:30. I get down at 17:25 and they've already started. That's weird: starting early in South America. Chris, who arrives on time, misses it completely.
Buses leave for tonight's destination - Torrealta brewery - just before 18:00. It's quite a drive, up into the hills around Medellin. I'm sure that it's very scenic. not that we can tell, as it's dark.
It takes almost an hour of winding roads to get there. Mostly uphill. We climb around 1,000 metres, then drop down a few hundred. The brewery lies at around 2,100 metres.
I get myself a Tripel, as the brewery is known for Belgian styles. It’s pretty nice.
I stare through the huge windows at the brewhouse, drooling slightly. As us nerds are supposed to. Judging by the number of fermenters, they must brew quite a lot of beer.
I sit outside. Then Chris invites me over to what he calls the “gringo table”. (Is it OK to say that?) With Scott, Markus, Shweta, Noelle, Eugene and John Palmer. And Chris, of course. It's all quite jolly.
I'm glad that we were warned to bring warm clothes. It's distinctly chilly up here. Even with the outdoor heaters. It is pretty high up.
Pizza is being served. I'm not too hungry, but force myself to eat a couple of slices. It’s quite nice. And will keep me fuelled for a while.
The plan for buses back at 21:00 and 22:00 falls through when too few want to take the earlier bus. (Obviously, miserable, old twat that I am, I was down for the earlier bus.) Meaning I won't be back in the hotel before 23:00.
Chris persuades us to move inside. After a while Laeddy comes up to tell me and Scott that we won't be required to judge tomorrow morning. Just for the Best of Show, starting at 14:00. Yippee! The whole morning off.
I'm pretty knacked when we tip onto the bus. Despite only having drunk the one beer. The return journey is a little quicker, as there's less traffic. And we get the splendid sight of Medellin’s sparkling bowl at night.
As I don't have to be up early tomorrow, I stay up watching YouTube a little. Before the Jura gently eases me to slumber.
TorreAlta Cervecería
Don Diego - La Ceja,
Don Diego,
Retiro,
Antioquia.
What are the upsides?
What are the downsides?
None that I can think of.
I can thoroughly recommend retirement. The earlier you take it, the better.
| 1909 Maclay PI 48/- | ||
| pale malt | 5.25 lb | 66.14% |
| amber malt | 0.1875 lb | 2.36% |
| grits | 1.50 lb | 18.90% |
| No. 2 invert sugar | 1.00 lb | 12.60% |
| Cluster 120 min | 0.50 oz | |
| Hallertau 60 min | 0.50 oz | |
| Fuggles 30 min | 1.00 oz | |
| Goldings dry hops | 0.25 oz | |
| OG | 1038 | |
| FG | 1012 | |
| ABV | 3.44 | |
| Apparent attenuation | 68.42% | |
| IBU | 28 | |
| SRM | 6 | |
| Mash at | 146º F | |
| after underlet | 154º F | |
| Sparge at | 170º F | |
| Boil time | 120 minutes | |
| pitching temp | 61º F | |
| Yeast | WLP028 Edinburgh Ale | |
I rise at 7:00. And have a shower to wake myself up properly. Then an eye-opener of rum. The perfect breakfast drink. With enough cola to really kickstart the day.
I slept surprisingly well. Seeing as the disco went on until about 4:00.
Not feeling hungry, I just have a coffee for breakfast. I sit with Chris and Noelle Phillips, a Canadian judge. We have a pleasant chat. That gets me in the mood for some heavy-duty judging.
My judging partners today Carlos Estrada and David Montes, both Columbians. I’m table captain.
We kick off with English Porter/Stout and American Porter/Stout A couple of good ones and some real stinkers. Nothing new there.
Irish Red Ale/Scottish Export comes next. Now here’s a first. One of the Irish Reds isn’t rubbish. Unlike all the other ones I've judged. And I’ve judged dozens of them. The Exports are all shit. I'm guessing none of the brewers has tried a Scottish-brewed version. Now surprise there, really. Most people in the UK haven’t either.
We’re getting through the beers at a reasonable pace. Always a plus, that.
I’ve had some of my Lulu books sent over to sell. I was worried about them arriving on time. No need. They got to Medellin last Friday. But haven’t been delivered yet. Currently stuck in customs. Brilliant.
We're quite late going for lunch. I don't eat that much of mine. And it’s not even that big a meal. I do eat most of the soup but almost none of the rice.
We had twelve beers this morning and have another twelve this afternoon. Which isn't too crazy. We finish at 17:20. Quite late, considering the small number of beers.
We're supposed to be walking to the Barrica brewpub at 17:30. That's too early for me. Seeing as I’ve only just finished judging. And no-one will be there on time, this being South America.
Chris messages me and suggests leaving at 18:40. Sounds good to me. Should be about when everyone else goes.
I don't take my wallet with me after yesterday's experience. I just take my credit card in one of my lower shorts' pockets.
On the way down, some bloke starts pestering me with football shirts. I tell him to fuck off. Rather rudely. Which is unlike me. I’m usually very nice. Saturday’s experience has changed me.
Unexpectedly, lots of judges are already in Barrica when we arrive. So much so, that we have trouble finding seats. It's also loud. Very loud. Far too fucking loud. Quite pleasant salsa music, but the volume makes conversation all but impossible. We move outside where conversing is less of a struggle.
I have an American Pale Ale. Which is fine. The food is tortilla chips with various gunk on the top. I eat it very unenthusiastically. And leave a good chunk of it for Chris.
The owner comes around with his favourite rum and pours us a shot each. It's very good. Man, I love Colombian rum. I get a second shot.
The DJ and another are accompanying the recorded music with percussion. Unfortunately, the bloke on the cowbell can’t keep time. I find his continual missing of the beat irritating almost to the point of physical pain.
Chris suggests that we decant to Metropole, which is just down the street. Where I get myself a rather nice Double IPA. Wonderfully hoppy and not cloying at all. It’s much quieter, too. Without music, other than that drifting down the street from Barrica.
Around 22:00, Chris suggests we have a nightcap on the way back. The uphill walk makes me realise that it's time for bed. I skip the nightcap and return to the hotel. Only pausing to buy a bottle of rum.
I have a shot or two of hotel whisky and then crash out. It's only just 23:00. Meaning I can get a good 8 hours kip.
Barrica Cervecería
Cl. 9 #43B 22,
El Poblado,
Medellín,
Antioquia.
https://www.barricacerveceria.com/
Metropole Beer Lab
Cra 43C #9 - 03,
El Poblado,
Medellín,
Antioquia.
I rise just after 7. No trouble getting up in the morning when you travel west.
I head to reception before breakfast. I have an important request.
“Can you move me to a quieter room?”
“Which room are you in?”
“402.”
“You’re already on the quiet side of the hotel.”
Fuck me. I wonder what the noisy side is like?
Quite a different breakfast. No buffet, for once. There are five options. At least, for free. I go for a bowl of fruit, healthy bastard that I am. With a milky coffee. Which sets me up nicely for the day.
After breakfast I bump into Chris. Always good to see him. we arrange to go to Barrica brewpub at 13:00.
I drop by the nearest convenience store. But it's shut. Fuck. I'll have to go back later. The walk back up the hill, though short, is steep enough to be quite annoying. I hate hills so much.
Back in my room, I see on the internet that the convenience store opens at 11:00. I was there at 10:50. I laze in my room for a while before returning to the shop. Where they have what I was looking for: Medellin rum. Which I know from my time in Cartagena is dead good. I get a bottle of the 8-year-old. What luck that they sell it here in Medellin.
I bump into Chris on the way back. He's still waiting to check in. He suggests that we go to the Barrica brewpub in 15 minutes. Which is fine by me.
It's about a 10-minute walk there. All downhill. Several people pester us on the way. One bloke trying to flog a Colombian football shirt gets right in my face. It takes ages to brush him off. A couple of minutes later, when Chris asks me to check the route on my phone, I realise why he was so close and persistent: he nicked my phone. The cunt.
Before drinking, we drop by a nearby restaurant to get some food to eat in the brewpub. It's a flat bread with a lump of cheese in it. Quite nice. Chris tells me that it’s typically Colombian.
Not the best start to my stay. Though a nice 9% ABV Stout makes me feel a little better. As it always does. I’d take a photo of it. Except some cunt nicked my phone.
There was supposed to be a judges’ event here. No-one else has come. So far. Until we are leaving and a group of four other judges arrive. How’s that for timing?
The walk back isn’t much fun. Not just on account of the vibes. It’s all uphill. Not all that steep, at the start. But a good kilometre, all uphill. A rise of 60 metres. I take it pretty slowly.
I laze around in my room for a while. With some Medellin rum for company. It makes me feel a little better. I try not to get too annoyed about the phone. It was pretty old and, realistically, pretty much worthless. It’s just the inconvenience and the loss of photographs.
The welcome dinner is downstairs in the hotel. Which is pretty handy. Me being a lazy git and all. I don’t really feel like walking around the streets of Medellin just now.
They have a decent IPA on draught. Into which I get stuck. Chatting with Shweta, Chris and others. There are plenty of judges that I know. Mike Hall I only saw a couple of weeks ago in Brussels.
There isn't really a meal. Just snacky bits of food. Which I can't be arsed to eat. Maybe stress is affecting my appetite. Or I’m just knacked. It could be that.
I don't stay up too late. It's a fairly early start tomorrow. And it’s been quite an annoying day.
Outside the disco is in full swing. They’re playing some cumbia today. Dead cool music. Fuck me, I recognise this number. A really good one. Though I would prefer to be lying here in silence.
Medellin rum is my sleepy-time chum. With a musical accompaniment of salsa.
Barrica Cervecería
Cl. 9 #43B 22,
El Poblado,
Medellín,
Antioquia.
https://www.barricacerveceria.com/
Now I'm back from my travels, I can bash out some more videos. This on is about Nourishing Stout.
| 1909 Maclay Strong Ale | ||
| pale malt | 13.00 lb | 64.20% |
| amber malt | 0.50 lb | 2.47% |
| grits | 4.25 lb | 20.99% |
| No. 2 invert sugar | 2.50 lb | 12.35% |
| Cluster 120 min | 2.00 oz | |
| Hallertau 60 min | 2.00 oz | |
| Goldings 30 min | 4.00 oz | |
| Goldings dry hops | 1.50 oz | |
| OG | 1096 | |
| FG | 1031 | |
| ABV | 8.60 | |
| Apparent attenuation | 67.71% | |
| IBU | 79 | |
| SRM | 12 | |
| Mash at | 146º F | |
| after underlet | 154º F | |
| Sparge at | 170º F | |
| Boil time | 90 minutes | |
| pitching temp | 60º F | |
| Yeast | WLP028 Edinburgh Ale | |
The start of the day isn't too rushed. My flight isn't until 13:00.
The airport is quite busy. The normal security queue is pretty long. Thankfully, I don’t have to go through that. Rather surprisingly, there's no queue at all at passport control. I breeze straight through.
Once airside, I go to the duty free and get the cheapest malt whisky I can find: Jura white oak cask. Then it's on to the KLM lounge.
The good news is that they're serving doubles today. Hooray. Soon I have a pair of doubles. The warm food looks a bit crap. It really is a total lottery, really, what warm food they’ll have I just get some cheese, French bread and bits and bobs.
The lounge is packed and I have trouble finding a seat. Then, 30 minutes later, almost everyone has left. How odd. I have a few more whiskies then head to the gate. Where I don't have to wait long.
The first meal isn't too bad. Chicken and mashed spuds. Along with some red wine. I also grab a couple of extra red wines from the galley. Just to keep myself hydrated, you know.
I watch a few films, as usual. Nothing particularly earth-shattering. Just stuff to pass the time. The Mandelorian and Gogu, Am I OK. And finish off with some Simpson’s episodes.
Despite leaving 10 minutes late, we arrive in Panama City about 20 minutes early. I've about two hours until my connecting flight to Medellin. Most of which I spend walking from terminal 1 to terminal 2. At least it’s well air-conditioned.
I don’t bother looking for a lounge. I haven’t that long to wait. I’m not hungry, either. And I don’t really need any more booze. What have I become?
At the gate, it’s pretty crowded. Though I do manage to find a seat. Thankfully. I really couldn’t be doing with standing up for too long. That’s what being an oldie does to you. I read some Private Eye to entertain myself.
It’s only a short hop to Medellin. Just an hour. The formalities go pretty quickly after landing. When I realise that priority bags have been stacked next to the carousel. And I get into the oldie person queue for immigration.
Landside, I bump into Claudia from Uruguay. We've judged together a couple of times before. We're getting the same lift to the judges’ hotel.
It's quite a drive, a lot of it through long tunnels. When we do emerge, we can gaze down on the bowl of Medellin and its lights. An impressive sight. I wonder what it looks like in daylight?
Once checked in, I go to my room. Which is quite noisy as there seems to be a disco going on just outside my window. It’s also weirdly laid out. With all the lighting close to one of the walls. And no TV. Or air-conditioning.
The disco outside lasts until after 2:00. Luckily, I'm so knacked that I sleep anyway. A Jura nightcap helps.
A sort video report of my trip to Medellin last week. Very eventful. As you'll soon discover.
Still feeling a bit knacked from my trip. So a cheating picture post today.
I know how fascinated you all are about my breakfasts. And I don't like to disappoint. Not a complete set of breakfasts, for reasons you'll discover later.
Medellin was cooler than I expected Which was just as well, given the lack of air-conditioning. A couple of small problems on the trip. But at least I din't break any bones.
| Youngs PA hops 1939 - 1945 | |||
| Date | Year | hop 1 | hop 2 |
| 27th Jul | 1939 | Kent 1938 CS | Kent 1938 |
| 22nd May | 1940 | Worcs 1939 | Kent 1938 |
| 1st May | 1941 | Sussex 1940 | EK 1940 CS |
| 3rd Jul | 1941 | Worcs 1940 | EK 1940 |
| 8th Jul | 1941 | Worcs 1940 | EK 1940 |
| 23rd Oct | 1941 | MK 1939 CS | MK 1941 |
| 7th May | 1942 | Worcs 1941 | |
| 9th Jul | 1942 | Worcs 1941 | EK 1941 |
| 20th Oct | 1942 | Kent 1941 | |
| 30th Apr | 1943 | Kent 1942 | EK 1942 |
| 20th Jul | 1943 | Wor. 1942 | MK "BG" 1942 |
| 1st May | 1944 | MK 1942 | MK "BG" 1943 |
| 8th May | 1944 | Kent 1942 | MK "BG" 1943 |
| 19th Oct | 1944 | Kent 1943 | MK "BG" 1943 |
| 8th May | 1945 | Kent 1943 | Sussex 1944 |
| 3rd Jul | 1945 | Kent 1944 | MK "BG" 1944 |
| 12th Jul | 1945 | Kent 1945 | MK 1944 |
| Sources: | |||
| Young's brewing records held at Battersea Library, document numbers YO/RE/1/8 YO/RE/1/9 YO/RE/1/10, YO/RE/1/11, YO/RE/1/12, YO/RE/1/13 and YO/RE/1/14. | |||
| 1909 Maclay OMS 63/- | ||
| pale malt | 7.50 lb | 53.10% |
| black malt | 1.50 lb | 10.62% |
| amber malt | 0.50 lb | 3.54% |
| malted oats | 3.00 lb | 21.24% |
| No. 2 invert sugar | 1.25 lb | 8.85% |
| caramel | 0.38 lb | 2.65% |
| linseed | 0.50 oz | |
| liquorice | 0.25 oz | |
| Cluster 120 min | 1.00 oz | |
| Hallertau 60 min | 1.00 oz | |
| Goldings 30 min | 2.00 oz | |
| OG | 1062 | |
| FG | 1024 | |
| ABV | 5.03 | |
| Apparent attenuation | 61.29% | |
| IBU | 52 | |
| SRM | 60 | |
| Mash at | 144º F | |
| after underlet | 154º F | |
| Sparge at | 170º F | |
| Boil time | 120 minutes | |
| pitching temp | 60.75º F | |
| Yeast | WLP028 Edinburgh Ale | |
| Youngs PA adjuncts and sugars 1939 - 1945 | ||||||
| Date | Year | flaked barley | malt extract | no. 1 sugar | no. 3 sugar | total sugar |
| 27th Jul | 1939 | 2.86% | 11.43% | 14.29% | ||
| 22nd May | 1940 | 2.86% | 11.43% | 14.29% | ||
| 1st May | 1941 | 2.84% | 5.67% | 8.51% | ||
| 3rd Jul | 1941 | 2.44% | 6.10% | 8.54% | ||
| 8th Jul | 1941 | 2.44% | 6.10% | 8.54% | ||
| 23rd Oct | 1941 | 4.23% | 2.11% | 7.04% | 9.15% | |
| 7th May | 1942 | 6.29% | 2.80% | 6.99% | 9.79% | |
| 9th Jul | 1942 | 4.20% | 2.80% | 6.99% | 9.79% | |
| 20th Oct | 1942 | 10.11% | 3.37% | 5.62% | 8.99% | |
| 30th Apr | 1943 | 13.33% | 3.33% | 6.67% | 10.00% | |
| 20th Jul | 1943 | 12.59% | 2.80% | 6.99% | 9.79% | |
| 1st May | 1944 | 10.00% | 3.33% | 6.67% | 10.00% | |
| 8th May | 1944 | 10.00% | 3.33% | 6.67% | 10.00% | |
| 19th Oct | 1944 | 10.49% | 2.80% | 6.99% | 9.79% | |
| 8th May | 1945 | 14.37% | 2.99% | 8.38% | 2.40% | 13.77% |
| 3rd Jul | 1945 | 17.14% | 2.86% | 11.43% | 14.29% | |
| 12th Jul | 1945 | 14.37% | 2.99% | 10.78% | 13.77% | |
| Sources: | ||||||
| Young's brewing records held at Battersea Library, document numbers YO/RE/1/8 YO/RE/1/9 YO/RE/1/10, YO/RE/1/11, YO/RE/1/12, YO/RE/1/13 and YO/RE/1/14. | ||||||
| Youngs PA malts 1939 - 1945 | ||||||
| Date | Year | pale malt | PA malt | mild malt | enzymic malt | total malt |
| 27th Jul | 1939 | 32.14% | 50.36% | 3.21% | 85.71% | |
| 22nd May | 1940 | 28.93% | 53.57% | 3.21% | 85.71% | |
| 1st May | 1941 | 88.30% | 3.19% | 91.49% | ||
| 3rd Jul | 1941 | 88.72% | 2.74% | 91.46% | ||
| 8th Jul | 1941 | 88.72% | 2.74% | 91.46% | ||
| 23rd Oct | 1941 | 36.97% | 46.48% | 3.17% | 86.62% | |
| 7th May | 1942 | 27.27% | 56.64% | 83.92% | ||
| 9th Jul | 1942 | 51.40% | 31.47% | 3.15% | 86.01% | |
| 20th Oct | 1942 | 33.71% | 47.19% | 80.90% | ||
| 30th Apr | 1943 | 76.67% | 76.67% | |||
| 20th Jul | 1943 | 74.48% | 3.15% | 77.62% | ||
| 1st May | 1944 | 63.33% | 16.67% | 80.00% | ||
| 8th May | 1944 | 80.00% | 80.00% | |||
| 19th Oct | 1944 | 41.96% | 37.76% | 79.72% | ||
| 8th May | 1945 | 53.89% | 17.96% | 71.86% | ||
| 3rd Jul | 1945 | 45.71% | 22.86% | 68.57% | ||
| 12th Jul | 1945 | 62.87% | 62.87% | |||
| Sources: | ||||||
| Young's brewing records held at Battersea Library, document numbers YO/RE/1/8 YO/RE/1/9 YO/RE/1/10, YO/RE/1/11, YO/RE/1/12, YO/RE/1/13 and YO/RE/1/14. | ||||||
Now, Scottish Stouts could be pretty weird. Very weird, in fact. I’m looking at you William Younger, with your barely fermented spent hop Stouts.
This Stout is unusual for a couple of reasons. For a start, it’s incredibly weak from something claiming to be a Double Stout. Which I would expect to be around 1070º. The gravity here of just 1044º is pretty pathetic. That’s weak, even for a Porter. And, if it really wholesaled for 54/- a hogshead, that implies a gravity of at least 1050º.
The second area of oddness is in the grist. Which has 20% malted oats. For a beer that isn’t even billing itself as an Oat Stout. There’s a simple explanation for that: it was parti-gyled with their Oat Malt Stout.
In addition to pale and oat malt, there’s also black and amber malt. Rather a lot of black malt. Which is why the colour is so dark.
Lots of hops again. That seems to have been the Maclay way. Hallertau from the 1905, Hallertau and 1907 harvests; Californian from 1907, Farnham from 1908 and Worcester from 1905.
| 1909 Maclay DBS 54/- | ||
| pale malt | 5.25 lb | 53.16% |
| black malt | 1.00 lb | 10.13% |
| amber malt | 0.375 lb | 3.80% |
| malted oats | 2.00 lb | 20.25% |
| No. 2 invert sugar | 1.00 lb | 10.13% |
| caramel | 0.25 lb | 2.53% |
| linseed | 0.66 oz | |
| liquorice | 0.33 oz | |
| Cluster 120 min | 0.75 oz | |
| Hallertau 60 min | 0.75 oz | |
| Goldings 30 min | 1.50 oz | |
| OG | 1044 | |
| FG | 1013 | |
| ABV | 4.10 | |
| Apparent attenuation | 70.45% | |
| IBU | 55 | |
| SRM | 47 | |
| Mash at | 144º F | |
| after underlet | 154º F | |
| Sparge at | 170º F | |
| Boil time | 120 minutes | |
| pitching temp | 60.75º F | |
| Yeast | WLP028 Edinburgh Ale | |
Buy a signed paperback edition of the Homebrewer's Guide to Vintage Beer. For locations inside Europe.
Buy a signed paperback edition of the Homebrewer's Guide to Vintage Beer. For the USA, Canada, Australia and other locations outside Europe.
Posts
All Comments
