Flying East

“That’s ridiculous, Dad. Your business class ticket is cheaper than mine to sit with the plebs.”

“I know, Andrew, but it’s a sacrifice I’m willing to make.”

“Very funny, Dad.”

“No need to thank me, Andrew,”

Air fares can be completely illogical. But I’m not complaining, in this particular case.

It’s a bit of an odd journey, this one. We start a little after 15:00, but don’t get into Cairo until 01:30. Partly because we have over three hours in Charles de Gaulle. (My favourite airport in the world. Just like living in Alphaville.) With a shorter layover, we could have done the journey quicker, but we’d always to arriving at 01:30. Which isn’t great.

We head off for Schiphol around noon. To make sure we have plenty of lounge time. Andrew may be travelling cattle-truck class, but, via me, he can still get into the lounge.

The airport isn’t too busy and we blitz through security and passport control.

When I’m signing Andrew into the lounge, the nice young lady says: “Do you realise that you’re in the wrong part of the airport? You need to be on the Schengen side.”

I’m so used to flying to non-Schengen countries, that I automatically went to that part of the airport.

“You can still come into this lounge, however.”

 Which is what we do. Having plenty of time.

Rendang and whiskies.

I begin with my traditional brace of whiskies. Following up with some food. A rather nice beef rendang. The best hot food I’ve ever had in this particular lounge. Yum.

We have a couple of drinks before heading over to the right part of the airport. We’ve still plenty of time before our flight. And drop by the other KLM lounge.

The other lounge.

The food isn’t as good. On the other hand, they have self-pour spirits. A feature I always love.

Me and Andrew say goodbye to each other on boarding. With me heading for luxury and him for squalor.

A light meal of artichoke salad, cheese and a doughnut.

It’s a pretty decent meal for a one-hour flight. Artichoke salad, cheese and a doughnut.

Back on the ground, I wait for Andrew to disembark. We make our way towards terminal 2E. Which is where our Cairo flight departs from. It’s quite a complicated walk. I love Charles de Gaulle. It’s like living in a dystopian 1960s French film.

Alphaville_airport.

On the way we pick up bottles of duty free. Bowmore for me, Tanqueray for Andrew.

Snack of cheese, boiled egg, ham, gherkins and wine.

Next stop is the Air France lounge. Where Andrew and I stock up on food and drink. I go for boiled egg, cheese, ham and gherkins. And, for a change of pace, red wine.

Cairo by night from the air.

On the next, longer, leg I have a flatbed seat. Which is dead cool. I can properly stretch out.

Despite the luxury seat, I’m feeling pretty knacked when we land in Cairo. Immigration isn’t too bad in terms of waiting time. But when we get landside we can’t find the transfer I arranged. Instead, we get a normal taxi.

Soon we’re dodging dangerously through the traffic. I used to think US motorways were scary. This is next level. Repeated use of the horn replaces obeying any of those pesky traffic laws. Cars and motorbikes pass within a few inches of each other.  At speed. None of the motorcyclists are wearing helmets.

We roll up to our hotel and get ourselves checked in. By the time we’re done, it’s getting on for 3 AM.

We have a nightcap of Bowmore and Tanqueray. Which makes it even later.

“What are we going to do now, Dad?”

“We could stay up a little longer until breakfast starts at six.”

Two breakfasts: croissants and pretzels; scrambled egg and sausage.

Which is what we do. Scrambled egg and chicken sausage. It’s not bad. I skip coffee, as I’m about to go to bed. Andrew has a few croissants and a pretzel.

We turn in at around 7 AM. I drop off immediately. It’s been a very long day.

Let's Brew Wednesday - 1877 Chapman Double Stout

This is slightly before the period this book covers. But, as it’s the only record for this beer, I’m going to run with it.

Compared to even a London Single Stout, this looks pretty weak. London Stouts were usually over 1070º. Chapman, by the way, were based in Brighton on the south coast. As a rule, London-brewed beers were generally stronger than equivalent beers from the provinces.

The grist, on the other hand, has very much a London feel about it. As there’s a pretty large percentage of brown malt. Along with the usual pale and black malt. Most provincial brewers tended to go for a simpler grist of just base malt and black malt for colour.

There’s also sugar, in the form of No. 3 invert. Which is a pretty typical type to use in a Stout.

Equal amounts of three types of hops were used. Two types of Kent and one described as Bavarian. All were from the 1875 harvest. 

1877 Chapman Double Stout
pale malt	9.75 lb	67.24%
brown malt	2.50 lb	17.24%
black malt	0.75 lb	5.17%
No. 3 invert sugar	1.50 lb	10.34%
Hallertau 90 mins	1.25 oz
Fuggles 90 mins	2.50 oz
Goldings dry hops	0.50 oz
OG	1065
FG	1015
ABV	6.61
Apparent attenuation	76.92%
IBU	45
SRM	34
Mash at	148º F
Sparge at	171º F
Boil time	90 minutes
pitching temp	60.5º F
Yeast	Wyeast 1099 Whitbread Ale

Beer Guide to the 1970s (part fifteen)

Three very different breweries from the 1970s today.

In the second half of the decade, for the first time in 50 years (since the clubs breweries immediately after WW I), new breweries began to spring up. And, by the end of the decade, the centuries-long decline in brewery numbers was reversed. They were a combination of production breweries and brewpubs. The latter had a habit of using malt extract, something I really couldn’t stand. Reminding me of poor-quality homebrew. 

Those founded by professional brewers tended to produce better beer. Though, generally, the quality was variable. Probably, at least in part, due to cobbled-together brewhouses that were prone to infection.

Many new brewers didn't last long, packing in after just a couple of years. With most of the trade tied up, finding outlets was difficult. Especially as almost all produced only cask beer. Some invested in their own tied houses. Which was a good way of finding outlets. If you had the cash.

Heavitree is an example of a brewer who switched to being a pub company. How long did they last, I wonder?

And Harveys is, well, Harveys. And still going strong.


Harvey
Lewes,
East Sussex.
Founded:    1790
Closed:            still open
Tied houses:    24

A small, much revered brewery located just a little north of Brighton. As time has progressed and other southern brewers have either closed or made their beers more bland, Harvey’s beers have stood out more and more. I’ve always had a lot of time for their beers.

beer	style	format	OG	description
Bitter	Pale Ale	draught	1033	nutty flavoured
Best Bitter	Pale Ale	draught	1040	stronger and a little sweeter
Mild	Mild	draught	1030	A pleasant dry Dark Mild
XXXX	Old Ale	draught	1041	strong dark Ale
Elizabethan Ale	Barley Wine	draught	1090	strong and satisfying
Keg Bitter	Pale Ale	keg		Best Bitter in keg form
IPA	IPA	bottled
Blue Label	Pale Ale	bottled		A stronger Pale Ale
Nut Brown Ale	Brown Ale	bottled		medium sweet
Exhibition Brown	Brown Ale	bottled		stronger than Nut Brown
Sweet Stout	Stout	bottled
Elizabethan Ale	Barley Wine	bottled	1090

Hawthorne
Gloucester,
Gloucestershire.
Founded:    1978
Closed:            1982
Tied houses:    1

An early new brewery, which opened in the Norfolk House Hotel. They didn’t stick around for long. I doubt very much that I ever came across their beer. If I’m honest, I mostly avoided new breweries in the 1970s as the beer was often crap.

beer	style	format	OG	description
Extra Bitter	Pale Ale	draught	1038
Special Bitter	Pale Ale	draught	1042
Hastings Bitter	Old Ale	draught	1066

Heavitree
Exeter,
Devon.
Founded:    1790
Closed:            1970
Tied houses:    135

Despite exiting brewing in 1970, Heavitree continued to run their tied estate, being supplied beer by Whitbread.
 

Random beer review: Zillertal Scottish

Just cracked a can, as you young people say, of a beer I brought back from South America this summer.  Zillertal Scottish. I bought it, well, because it's a Uruguayan Scottish Ale. Who wouldn't want to try that?

All the weird cross-cultural stuff is the man reason I bought it. A brand with an Austrian name, based in Uruguay brewing a Scottish Ale. Irresistible.

My expectations? Low, as usual.Experience has taught me that's the best approach.

Before I dive in, like the gentleman I am, I offer Dolores a taste first.

"It's OK."

Reassured. I take a sip.

"That's nothing like as bad as I feared."

"Praise indeed, Dad." Andrew reacts.

"It's OK. Not a bad attempt. Quite sweet and malty. Like a beefed up 8o shilling."

"I've no idea what you're on about, Dad. You sound like the Real Ale Twats."

"Thanks. Haven't you learnt the classic Scottish styles yet?"

"No, Dad. I've got better things to do. Like learning Sanskrit."

"This is like the strongest Scottish Pale Ale, but even stronger. Halfway to Strong Ale."

"Whatever, Dad."

"What did you think of Zillerrtal Pils?"

"OK. Like standard Pils."

Like drawing blood from a stone it is, sometimes. 

Bloody kids.

Duesseldorf with Mikey (again) part two

[Slideshow]

1 PM - time for breakfast.

 

What to drink for breakfast? Alt.

Noodles for breakfast,

Time for some Uerige Alt.

That Alt didn't last long.

That's where  the Alt came from

 

A change of pace - Mikey's choice.

A baby barrel of Alt.

Drinking shots of Alt.

 

 

Let's Brew - 1910 Barclay Perkins Export Brown Stout

Barclay Perkins brewed a wide range of Black Beers on the eve of WW I. Mostly, for the domestic market, though there were some intended solely for export.  Like this version of their flagship Brown Stout.

The grist is surprisingly different from the domestic version. Starting with the base, which has no pale malt and is all SA malt. For which I’ve substituted mild malt. SA malt produced a less readily-fermentable wort, which is what you’d want in a beer that would undergo a long secondary conditioning. Probably at least six months.

There’s no crystal malt here. And there’s a bit more amber malt. Oddest is the inclusion of oats. Which seems strange for an Export Stout. Instead of No. 3 invert there’s No. 2. I’m guessing to prevent the colour getting too dark.

As an export beer, the hopping is obviously heavier. It’s 5% higher at 12 lbs per quarter of malt (336 lbs) compared to 8 lbs in the domestic version.

Four types of hops: Hallertau from the 1910 harvest and Sonoma from 1909. Plus East Kent from 1909 and 1910. The latter were also used as dry hops.
 

1910 Barclay Perkins Export Brown Stout
mild malt	8.50 lb	52.31%
brown malt	1.50 lb	9.23%
black malt	1.50 lb	9.23%
amber malt	2.00 lb	12.31%
flaked oats	0.50 lb	3.08%
No. 2 invert sugar	2.25 lb	13.85%
Cluster 150 mins	2.25 oz
Hallertau 90 mins	2.25 oz
Goldings 60 mins	2.25 oz
Goldings 30 mins	2.25 oz
Goldings dry hops	1.00 oz
OG	1076
FG	1018
ABV	7.67
Apparent attenuation	76.32%
IBU	116
SRM	45
Mash at	148º F
Sparge at	168º F
Boil time	150 minutes
pitching temp	59º F
Yeast	Wyeast 1099 Whitbread Ale

 

Duesseldorf with Mikey (again)

 [Slideshow]

 

My hotel room with Altbier decoration.

First port of call - Fuechschen.

Guess what we drank? Alt, of course.

Standing outside Fuechschen.

More Altbier at Zum Schlussel.

Haxe for one - I'm a hungry boy.

Bye, bye barrels of Altbier.

Going home in a cab. Mikey's legs have stopped working.

 

Chile farewell

I’m just up when my alarm goes off at 6:50. I had a weird dream about having taken a model railway on holiday with me. And panicking when I had to quickly pack it to return home. What could that possibly mean?

It’s only a few minutes after opening when I roll up to the breakfast room just after seven. Yet there are already half a dozen guests getting stuck into the buffet. As I also do.

I take some of the weird bacon. Because it’s better than nothing. And goes with the scrambled egg.

A breakfast of bacon, scrambled egg, coffee and orange juice.

There’s a weird fruit. The label says watermelon, which it clearly isn’t. It has a weird texture, crunchy and soft at the same time, that’s really disconcerting. As is spitting out the seeds that form the crunch.

Breakfast with watermelon and weird fruit.

It’s 7:50 by the time I’ve checked out. But an Uber comes in a minute. Then we have to wriggle our way through early morning traffic. Until we hit the open road of the motorway. We woosh up to the airport.

It’s a bit of a walk from the drop-off point to check in. I remember that. At least I use the priority immigration queue this time. (In the summer, the kids wouldn’t let me.) Allowing me to dodge a considerable queue.

I get two bottles of pisco in the duty free. Not sure how good it is.

Rolling up to the lounge, there’s a problem I’m not good enough to get in, status-wise. Not even if I pay. That’s a bit of a bummer. I can pay to get into the lounge over the way, I guess.

Which is what I do. It starts seeming less of a good deal, when they tell me that I can get three free alcoholic drinks. After the bar opens at ten. My flight is at 10:50.

Despite getting my three double whiskies down in six minutes, they’re already boarding non-priority passengers when I troll up.

After a bit of a struggle with finding where to plug in the headphones. I sit back to watch House of the Dragon. Entertaining nonsense.

I’ve upgraded to premium economy. Mostly in the hope of better sleep. But also for the better food and booze.

The meal I’m served en route to Buenos Aires is certainly a cut above the slop they dished out coming the other way.

Chachingo bar in Buenos Aires airport.

It’s not as much of a walk for the transfer in Buenos Aires. And what do I spot, right next to my gate: a beer bar. There’s at least 30 minutes before we reboard. Plenty of time for a beer. Helpfully, they have a row of bottles on the bar, indicating which beers they have.

“I’ll have one of those, please.” I say, pointing at a bottle of Porter. Chachingo Porter, to be precise.

Chachingo Porter.

It’s not bad. Quite roasty.  Definitely going down nicely. I’m surprised to note that it’s just 3.5% ABV.

Can I say I’ve visited Argentina now? I’ve drunk an Argentinian beer, on Argentine soil. Does that count? Or do I need to be landside?

After some more faux-medieval plotting and slaughtering, we’re served another meal. Also OK. And I get a whisky with it. Which is more than OK. Just what I need for what’s coming next.

Sometime after the meal, when the lights are off, I crash out. Proper sound sleep of four or five hours. I’ve only woken up because I’m a bit cold. I retrieve my blanket and get some more decent sleep. Only waking when breakfast service starts.

Breakfast is alright. Though some of it is sweet. I don’t do sweet stuff. I get a whisky to accompany the food. Only joking. Orange juice and coffee, really. I’m not that much of a pisshead.

There’s quite a queue at passport control again. Then they switch on the electronic machines and call over Dutch citizens. In Dutch. And only the Dutch, not EU citizens. I whizz through. Being Dutch and understanding Dutch. Though, I suppose, the two usually go together.

It’s a bit of a wait for my bag. Immediately after grabbing it, I’m in a taxi dodging its way around the heavy morning traffic.

No Dolores to greet me with tea. She’s in Germany. Though at least Andrew is up. Even if he hasn’t made tea.

I put the kettle on.
 

Let's Brew Wednesday - 1910 Barclay Perkins East India Porter

Here’s just about the end of tradition of brewing Porter especially for the Indian market. East India Porter being the Black Beer equivalent of IPA. The main difference from domestic Porter being heavier hopping. Though, by this point, the gravity was also higher.

As usual, there are loads of coloured malts. Specifically, brown, black and amber. Though there are a few idiosyncrasies about the grist. The oddest is the presence of oats. As this wasn’t parti-gyled with an Oatmeal Stout, the oats must be intended for this beer. Was some of it sold in India as Oatmeal Stout?

Then there’s the sugar. Which, for some reason is No. 2 invert rather than No. 3. Why would that be? Perhaps the colour would be too dark with No. 3 sugar.

Four types of hops this time around. Some foreign ones, too. Namely, Hallertau from the 1910 harvest and Sonoma from 1909. With East Kent from 1909 and 1910. With the latter also used as dry hops. 

1910 Barclay Perkins East India Porter
pale malt	8.00 lb	57.66%
brown malt	1.50 lb	10.81%
black malt	1.25 lb	9.01%
amber malt	0.75 lb	5.41%
flaked oats	0.375 lb	2.70%
No. 2 invert sugar	2.00 lb	14.41%
Cluster 150 mins	1.75 oz
Hallertau 90 mins	1.75 oz
Goldings 60 mins	1.75 oz
Goldings 30 mins	1.75 oz
Goldings dry hops	1.00 oz
OG	1064
FG	1012
ABV	6.88
Apparent attenuation	81.25%
IBU	93
SRM	40
Mash at	149º F
Sparge at	170º F
Boil time	150 minutes
pitching temp	59º F
Yeast	Wyeast 1099 Whitbread Ale

Cairo suggestions

Anyone have beery suggestions for Cairo? I'm off three tomorrow.

Beer Guide to the 1970s (part fourteen)

Yet more breweries from the past. At least one from this set is still open. If not one of my favourite breweries.

Looking though the number of breweries that have disappeared, it's depressing to see how many really good ones have been lost. It demonstrates just how random the process of closures have been. Mostlly having nothing to do with the quality of the beer. Or even how well the company was run. Often, the owners just wanted to sell up and get their money. With little regard for how that might affect their employees and customers.


Hall & Woodhouse
Blandford Forum,
Dorset.
Founded:    1777
Closed:            still open
Tied houses:    250

A medium-sized brewery in the Southwest of England. In addition to Dorset, there were tied houses in Hampshire, Somerset and Wiltshire. I haven’t drunk their beer since the bastards bought and closed King & Barnes.

beer	style	format	OG	description
Bitter	Pale Ale	draught	1031	well hopped and of a pleasant distinctive character. Often called locally the "Boy's Bitter"
Best Bitter	Pale Ale	draught	1041	similar but of a higher gravity, less bitter and more body
Mild	Mild	draught		Dark Mild
Badger Bright	Pale Ale	keg		the Bitter in keg form
Forum Keg	Pale Ale	keg	1035.1	Best Bitter in keg form
Brock Lager	Lager	keg	1033
Badger Light Ale	Pale Ale	bottled	1030.5
Forum Pale Ale	Pale Ale	bottled	1041	high gravity Pale Ale of 'export' quality
Badger XXXX Old English Ale	Old Ale	bottled		a strong, dark Old Ale
Stingo Barley Wine	Barley Wine	bottled
Badger Stout	Stout	bottled		medium sweet
Badger John Brown	Brown Ale	bottled	1034	sweeter and of higher gravity
Brock Lager	Lager	bottled	1033	bottled keg Lager

Hardy & Hanson
Kimberley,
Nottinghamshire.
Founded:    1832
Closed:            2011
Tied houses:    230

The smallest of the three independent Nottingham brewers. Their tied houses could be found in Nottinghamshire, Derbyshire, Leicestershire, South Yorkshire and Lincolnshire. I didn’t get to drink their beer very often, because they didn’t have many pubs in the centre of Nottingham. The Mild I didn’t care for too much because it was too sweet. Bought by Greene King in 2006 and closed a few years later.

beer	style	format	OG	description
Best Bitter	Pale Ale	draught	1038.6	A well hopped beer with a bitter, malty flavour
Best Mild	Mild	draught	1035.4	Dark Mild
PMA	Mild	draught	1035.6	Light Mild, rare
KK	Pale Ale	keg		A keg beer with some of the Bitter flavour and with a smoother and less well-defined palate
Guinea Gold	Pale Ale	bottled		Light Ale
Starlight IPA	IPA	bottled		a stronger Pale Ale
Old Kim	Old Ale	bottled
Special Brown Ale	Brown Ale	bottled		medium sweet nut Brown Ale
Blackamoor Stout	Stout	bottled		Sweet Stout

Hartley
Ulverston,
Cumbria.
Founded:    1755
Closed:            1991
Tied houses:    56

A small brewery in the scenic Lake District. Which is where their tied houses were mostly located. Their bottled beers were supplied by Whitbread. I had the chance to try their beers on a holiday to the Lakes in 1976 and they were excellent. They were bought by Robinsons in 1982 and continued to brew for a few years.

beer	style	format	OG	description
Bitter	Pale Ale	draught	1032	well-balanced
XB	Pale Ale	draught	1041	well hopped strong Bitter
Mild	Mild	draught	1032	Dark and well hopped. Not too sweet.

 

Lazy Santiago Sunday

I’m determined to have a restful day. Especially after yesterday. Which was too panicky for my liking. Too much excitement. On reflection. Mosty self-inflicted.

But I’ll get to that later. If I remember.

An advantage of taking a flight a day earlier is that I get a full day in Santiago. How to spend it?

Markus is planning on vising the market. Me? A late breakfast and some lazing around in my room. I’ve been surrounded by lots of people for pretty much every waking moment for a week. Very nice people. But it’s good to be on my own for a couple of hours.

Following the restful theme, I don’t pull my arse out of bed until after 9 PM. And go upstairs for breakfast. There’s a rather nice view of a random bit of Santiago.  

A breakfast of bacon, scrambled egg, orange juice and coffee.

Hooray! They have bacon. Sadly, it’s weird bacon cut into little squares. The scrambled egg is OK. Decent fruit selection. Lots of sweet stuff that I pay little attention to. Well, no attention, if I’m honest.

A view over the roof tops of Santiago with the Andes in the background

I have time to look through my emails properly. Including a few from Sky. There’s one from Thursday. Telling me my Sunday flight was cancelled and asking me to change my booking. Fuck. I missed it totally. In my defence, Sky do keep sending me spam emails trying to flog me shit.  Making me pay less attention to their emails. I didn’t exactly have loads of time to check through emails, either.

Chris says he’ll pick us (me and Markus) up at 12:30. But will give us a more exact time later. Which, surprise, is exactly that. Later.

We’re off to Kross again since Markus has never been there. I was there just a few days back. No problem returning.  The garden is nice and the beers pretty good, for the most part.

Outdoor conical fermenters with sacks of malt.

There’s a quick walk through of the brewing kit. Then it’s out into the garden.

Pint of Maibock for me, a dozen samplers for Markus and Clausthaler for Chris. Poor bastard.

We also get some food. Deep-fried balls of something for me. Not too filling and pretty tasty. You can’t go wrong with fried stuff. And goes very nicely with my Maibock. 

Six sampler glasses at Kross.

I’m dead into beer and food pairing. In my experience, strong beer goes with meat, fish, seafood, curry, sushi and even salads. The stronger the beer, the better it matches with any sort of food. Imperial Stout, Barley Wine. That sort of stuff.

After ruling out a trip to a brewery even further away from Santiago, we opt for Flannery’s Geo Bar. Where they sell Chris’s beer. The owner is his partner at the brewery.

“Ron, do you want to go up the hill on the funicular?”

“I don’t really need to. We can just go straight to the pub.”

“Are you sure?”

Yes. I’m very, very sure.

Being pretty dark inside, m we choose to sit outside.  Despite it not being as warm today.

St, Patrick's Day posters in Flannery's.

What do I want? “I’ll have a Barley wine, please.” Even though I’m not eating.

“You always start with the strongest beer, Ron.” Chris says.

“No, I don’t. Sometimes it’s a pisco sour.”

Yeah? And what? I don’t see anything odd about starting strong. And staying strong.

We only have a couple of beers. Me and Markus. Chris is on zero alcohol Erdinger. Possibly the least bad option is a wheat beer, when you go alcohol-free.

Our destination is the other Flannery’s. The one I’ve been to before. On the way, we drop by this mall thing. Where Chis says there’s a pretty good offie. I’m happy to give it a whirl.

Santiago beer shop.

Chris knows the woman serving from beer judging. It’s mostly beer. Rows of dazzling cans, neatly arranged in the coolers. But I notice a few bottles of gin. Yeah! Artisan gin from Chile.  I’ve drunk enough of it during this trip. What does that tell me? Or you? That I quite like gin.

It’s a bit of a walk to the other Flannery’s, Flannery’s Beerhouse. Definitely, more than the “two blocks” Chris claims. He has a habit of reckoning any distance under five kilometres is “two blocks”.

The gates are chained up. It’s very closed. Seems the water in the area has been disconnected.

We trudge back again. Just as we arrive back at the first location, Martin Flannery, the owner, shows up. He sits and chats with us.

He has some interesting stories from his childhood in the West of Ireland. Working in his mum’s pub from the age of seven, he had first-hand knowledge of the two-cask system for serving Porter. One cask was placed by the fire, the other outside. You should be able to guess which was the high and low cask. That isn’t something I was expecting to learn in Chile.
 
We have a platter of meat and cheese. Plus a huge pile of chips.  Olives. There are quite a few of those, too. I’m drinking the Barley Wine again. Very nice, it is. So nice, I drink a few.

We don’t stay out too late. It’s only 9:30 or so when Chris runs us back to our hotels.

I fire up my laptop and . . watch Match of the Day 2. Drinking a couple of cans I’ve been given. The first is Bomba Trece Barley Wine. At 10.5% ABV, it would go great with food. If I had any.

The second is Cerveza Cuelllo Negro Foreign Extra Stout. It’s quite light, at just 8% ABV. Still tasty, though.

After setting an alarm for 6:50, I get my head down. It’s still pretty early. I need to get some rest. Tomorrow will be a long day.



Cerveceria Kross
Cam. El Toro 20589-20926,
Curacavi,
Region Metropolitana.
https://www.kross.cl 

Flannery's Irish Geo Pub
Encomenderos 179,
7550152 Las Condes,
Región Metropolitana.
http://irishgeopub.cl/