Just back from a flying visit to Manchester. Where I got to do my favourite thing: listen to the sound of my own voice.
Manchester beer shop, invited me over to natter on aimlessly about
Brettanomyces in British beer*. It seemed to go down pretty well. As did
the Boddie's Mild, brewed by Jay of Quantum Brewing in Stockport**.
question-and-answer session after I'd finished my bullshitting was
particularly fascinating. Some very good question, not just limited to
Brettanomyces. It probably would have lasted even longer idf I hadn't
been in urgent need of a wee. I blame all that Mild I'd been slurping
It was mentioned that they've begun
growing small amounts of Chevalier barley again. Someone got some seeds
from a seed bank. It would be great if it made a comeback on a
There was a good showing of brewers
and they'd brought along their own bretted beers to try. Very heartening
to see that Brettanomyces is returning to British beer. It was such an
important component of 19th-century brewing. My thanks to those who
brought along very interesting and tasty beers. it was a real pleasure
to try them.
Walking back to my hotel through Manchester city centre at 23:00 was an odd experience. A bit like those car-crash TV programmes about binge drinking, but without the vomit and violence. The photo above is the view from my hotel room. I forgot to take any snaps at Beermoth. Too busy yakking.
If you'd like to hear me talk for 60 to 90 minutes (the length depends on what pops into my head along the way) about Brettanomyces in in British beer, get in touch. It's a cracking little lecture, even if I do say so myself. This is what I cover:
Primary and Secondary Fermentation
Pure yeast problems
Different ageing period for different styles
British styles using Brettanomyces
Courage Russian Stout
Harvey’s Imperial Stout
Old or Stock Ale:
Mild Ale and Stock Ale
Greene King Strong Suffolk
Colne Spring Ale
Stock Pale Ale
Bass Pale Ale
Providing me with unlimited Mild is not compulsory, but is appreciated.
* I was paid for giving the talk. And given as much 1987 Boddington's Mild as I could drink. If you've seen me drink Mild when it's hitting the spot, you'll know how much that could be.
** "It's the wrong colour." I said to Jay. "It should be darker, coloured up with caramel" "But the recipe doesn't have any caramel." I just checked, and he's right. Though it is mentioned in the text. Whatever the colour, the beer was lovely.
70 Tib Street,
Unit 4, Victoria Works,
Stockport SK1 4LG.
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