The Needle & Pin craft beer club – sour beer selection box #7 – May 2019

The 39th selection box overall, and the seventh selection of sours. All about the fruitiness this time, which is a very good idea with summer approaching. Can’t beat a fruity sour on a warm summer’s night. Another selection where I’ve borrowed the N&P photo because I didn’t get time to take one!

Box Social – Ride Over Me – 6%

Tart and sweet raspberry, balanced by lactose creaminess make up the body of this unique beer. This brew is full of oats and caramel malt to provide a full on malt base to compliment the fruit notes, reminiscent of a perfect cheesecake. Box Social beers are well loved at the N&P and this is one of the first ever cans from Box Social. I visited their little railway arch on a very rainy night in Newcastle in June 2017.

Brick – Manhattan – 5.9%

There have been some fantastic sours from Brick (I’ve picked up a few from St Pancras), and this is no exception. Great label designs too. Manhattan Sour has a robust malt body and is flavoured with sweet cherry and bitter orange, before being spiced with ginger and cinnamon and aged on cherry wood.

Cloudwater – Peach Bellini Slushie – 8%

The original idea for this quirky beer came when Cloudwater’s Paul and Evil Twin’s Jeppe added Champagne to a slushie machine full of sour beer at a festival. To recreate that, they blended a grape juice-infused Brut IPA fermented using Champagne yeast with a fruited sour. This edition is one in a series based on Champagne cocktails, so peach has been used to replicate a Bellini.

Evil Twin – G is for Grapefruit – 4.5%

A fresh tartness, a twist of salt and a balanced fruitiness of grapefruit – apparently a complete reflection of your personality

Hackney – Millions of Peaches – 4%

Yes, to mark the start of evenings being light enough to enjoy the last of the sun in the evenings, Millions of Peaches is back! With the third year of its release, Hackney have packed in more peaches than last year but have kept the rest the same. If it ain’t broke…

Vibrant Forest – Actinia – 7.1%

Actinia sees massive quantities of mango, guava, passion fruit and mandarin layered onto an oat and wheat heavy malt bill that’s been soured with Lactobacillus. The result is explosive fruity mayhem. Sticky tropical purees coalesce around a scintillating acidity, itself smothered in a thick, oaty mouth feel. Juicy, puckering, indulgent, this is Actinia. Really looking forward to this one.

Advertisements

The Needle & Pin craft beer club – sour beer selection box #6 – February 2019

We are up to the 35th box overall. The Uncle Brett IPA from the previous box was definitely a highlight, with Dust Rings also an interesting sour with a citrus undertone. Let’s dive in to the spring selection…

Almasty – Passion Fruit Sour – 5%

The sharp summer bite of a sour, smoothed off with the delights of the subtle fruity juicy flavours of passion fruit – looking forward to this one.

Brick – Pink Gose – 3.1%

Fresh pink grapefruit juice and zest adds a lip-puckering quality to the sour base. Pink peppercorns offer a soft citrusy spice and pink Himalayan salt provides a clean saline finish. Sounds like a super session sour.

Lindemans – Cuvée René – 5.5%

Oohhh, René….

Gueuze Cuvée René contains one-third old lambic, aged for at least two years, and two-thirds young lambic, which is at least one year old, matured in large oak barrels called foudres. It is then bottled in a beautiful champagne bottle where a second fermentation takes place. After 6 months, the gueuze obtains a golden colour and is slightly carbonated and tart. Kept in a cellar for a few years, it becomes truly exceptional.

The use of a champagne bottle dates back to an uncertain time period when lambic brewers specialised in recovering empty bottles from great restaurants and other establishments where a lot of champagne was consumed.

This beer can be stored for a number of years in a cool, dark place where its taste will continue to evolve. Lindemans Oude Gueuze Cuvée René was elected the “World’s Best Gueuze” at the 2013 World Beer Awards. Lindemans is one of only eight breweries that, to this day, brew an authentic lambic beer in the Valley of the Zenne near Brussels.

Omnipollo – Moa – 3.5%

Moa lemon curd sour is an attempt by Henok Fentie, one of the founders of Omnipollo, to piece together the different elements of a beer that his girlfriend would enjoy. It is not for the faint hearted. It is as sour as lemon can be. Incredible, but incredibly sour. Be ready!

Three Hills – Fermentum – 7.5%

A Bretted IPA first fermented with a Saison strain and subsequently inoculated with two different strains of Brettanomyces in bottle. Best shared after a little aging to allow esters and carbonation to develop. This one needs a minimum of a year in the bottle…

Track – Visalia – 5.5%

A big fruity cherry sour. A nice and simple “does what it says on the label” beer to end the club this time around.

The Needle & Pin Craft Beer Club – sour selection box #5 – November 2018

The nights may be drawing in fast but there’s still a place in my beer store for some super zingy funky sours. Let’s see what’s in this sour box of delights this month, celebrating the first anniversary of sour smackers.

Brekeriet Beer AB – Uncle Brett IPA – 6.5%

A crisp and fruity Brettanomyces IPA with Citra, Centennial, Columbus, Mandarina Bavaria and Eldorado hops. The fermentation with different yeast strains adds a great complexity. Complexity for days. So much going on from the brett, even some vanilla. Hops are lurking somewhere. Clean and sour and dryer than a desert.

Brasserie de Blaugies – La Vermontoise – 6%

Collaboration with Hill Farmstead. A spelt saison (Saison d’Epeautre) with American hops (Amarillo). Looking forward to this lively little number.

Moor Beer Company, Left Handed Giant Brewing, Lost And Grounded Brewers – Berry Lush – 4%

An ode to Bristol as the original home of Ribena. Berry Lush is a tart and refreshing Blackcurrant Witbier. Pils malt, wheat malt, flaked wheat & oats have been combined with 300kg of blackcurrant puree to produce a beer that is slightly tart and refreshing with a magnificent red colour and pink foam.

Gipsy Hill – Moxie – Fruit Salad Sour – 4.5%

For this version of Moxie, Gipsy Hill added 200kg of raspberry and 200kg of pineapple to fermentation and cold side. A nod to an old, fruit salad, classic, gently tart, refreshing sour. Goes well with courage and spirit apparently.

Gipsy Hill – Dodger – Lemon Sherbert Sour – 5%

Dodger is a Lemon Sherbert Sour. A traditional kettle sour, with late citra hops in the boil and dry-hopped with lemongrass. Aroma hops are Citra, bittering hops are magnum, with lemongrass and lactose in the mix. Goes well with treats and sweets.

Union Craft Brewing, Stillwater Artisanal – Dust Rings – DDH Sour

On September 15th 2017 at 7:55:46 a.m. EDT NASA lost contact with the Cassini space probe as it made its final approach to Saturn. Approximately 420 minutes later, NASA received a strange message from the probe: “Yo! This is Strumke. Tell UNION I’ve got the dust for our collab.” Dust Rings was born, a very special Stillwater x UNION sour ale, dry-hopped with Lupulin space dust to commemorate the 9th Annual Baltimore Beer Week.

A nice sour with a citrus undertone, but NMHP. That’s “needs more hop powder”, a new variant on NMH (needs more hops).

Brewdog Camden, November 2018

At least my sixth visit to this Dog house, following three in the scorching hot summer of 2018, one this time last year, and another a good few years back.

Tonight it was time for a couple of relaxing drinks to unwind, after an evening of networking with the day job. After around five hours of talking shop, it was time just to kick back and chill for a bit. No football on tonight (this was my World Cup venue during my week here in June), so just time to unwind with a couple of interesting beers. This was Buck Craft by Moncada, a collaboration with this very bar.

When was the last time that you had a kettle sour inspired by Buckfast Tonic Wine, brewed to the Flemish Red style? No, me neither. Loads of grapes mixed with lactic acid results in a refreshing kettle sour, although not as awesome as it should be given the description.

I also had another collaboration beer, Crossover by La Calavera, a Berliner Weisse sour with Lactobacillus, a pretty standard sour with not much on the finish. It was nice just to kick back here for an hour. Off to bed now as I’m an invited speaker at a conference tomorrow…

Hotel Teatro, Denver, October 2018

A spooky evening and another quick Denver post. This evening picks up where this afternoon left off, networking with the people that I met at The Renaissance earlier on today, along with a few more who couldn’t make it, as they have only just rolled into town.

Another buffet meal, with the usual selection of meats, breads, salad bits and other things. There was an added tasty bonus here, lots of plates full of churros, the Spanish doughnut which is probably from Portugal by way of China. These were lovely, as they almost always are, crunchy and sprinkled with lightly spiced sugar.

Tonight I got to sample Sour Apricot from Dry Dock brewery in Aurora, Colorado. A nice balance of sweet apricots and sourness, tart and fruity with sourness from the brewing process. It went well with some nice bits of cheese from the buffet.

There was also a Tivoli Helles Lager, another Denver brewery, who are based on the Auraria College campus of Metropolitan State University in Denver. A very easy drinking lager with a very German taste, which is probably because it is brewed from entirely imported ingredients.

Finally a “Face Down Nitro Brown” from Telluride Brewing, also in Colorado. A bit of a hybrid of an English and American style brown ale (the beer that your Uncle drank in the 1970s) that is silky smooth and super malty.

Afterwards, I found out that this is a four time award winner, taking gold in 2012 and 2014, and bronze in 2016 at the Great American Beer Festival for “American Style Brown,” and also a gold at the 2012 World Beer Cup.

A pleasant evening of chat and beer and food.

Mockery Brewing Co, Delgany Street, Denver, October 2018

In my “research” so far, I have uncovered some simple facts about Denver. One of them is that you can almost trip over brewery taps and great bars on every corner, on every block. I have been doing that this afternoon, and the final stop on my city stroll (before catching a train back downtown) was Mockery.

Another friendly welcome awaited here, and once again I picked a couple of beers for my final flight of the day, with advice from the bar staff for the other ones. A nice atmosphere inside, but given the sun was about to set over the Rockies I sat outside to enjoy the glorious pinks and reds of a Colorado sunset, and to enjoy some more beers.

Continuing the musical theme from earlier, I started with Wish You Were Here, where the fruit was very subtle, and it was a nice easy drinking golden ale.

Blue Steel was next, another blonde ale with an interesting flavour, lightly balanced malts.

Something a little more lively next, a gose called Spruce the Goose, packed with super funky forest fruit flavours. Lovely stuff.

Proceedings closed with Farmhouse Ale, another one packed with dark fruit flavours, from 12 different malts, farmhouse yeast and rooibos tea.

And here’s that sunset.

A lovely quiet space in the city, well worth seeking out.

Great Divide barrel bar, 35th Street, Denver, October 2018

The past!

If there’s one thing better than a brewery tap with a great selection of beers, it’s a brewery tap with a great selection of beers that’s playing a great selection of 1990s Americana, on a sunny Sunday afternoon.

Only a short stroll away from my previous refreshment stop, and I was soon settled in at a table here, and off to the bar for my next tasting flight. I asked one of the friendly bar staff for a few recommendations and picked some of my own, to sit back and enjoy on this wonderfully lazy Sunday afternoon.

Let’s run through them from left to right.

Colette Farmhouse Ale, a 7.3% saison, had a subtle fruity note and there was a slight wheatiness to it. A nice starter to go with some Counting Crows on the jukebox (well, I think they call it Spotify nowadays).

Strawberry Rhubarb, a fruity sour with mellow fruitfulness and a nice touch of rhubarb, one of my favourite vegetables to feature in a beer.

Fresh Hop (2018) is this season’s freshest beer, brewed with “wet” whole cone hops from the Pacific north west, to give something that’s a little malty with light hoppiness. I think we’d moved on to Hootie & The Blowfish at this point.

Hazy IPA does exactly what it says on the tin, full of hazy hoppiness and a nice bitterness. A decent NEIPA that puts some of the others that I’ve had recently to shame.

It was a lovely drop, but I think it’s fair to say that I saved the best for last, in the form of Barrel Aged Hibernation Ale. Sticking an old ale into whisk(e)y barrels produces wonderful results, a beautiful maltiness in this grand old ale.

A great place to hang out on a Sunday afternoon, relaxed and with a very chilled vibe. If you want to stretch your legs then there are tours every hour from 2-6 at weekends. There’s a food truck parked outside if you get peckish. Oh, and they love yetis.