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Blogger Brewday @ Crown Brewery, Sheffield

Posted on November 7, 2009 by andyMogg in Breweries & Pubs, Crown Brewery 6 Comments
  • Home
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  • Blogger Brewday @ Crown Brewery, Sheffield
It’s been said before, that the internet is a wonderful thing, it helps
people from all over the world communicate, meet new people and learn new
things.
Thanks to social networking site Twitter I go the chance to meet someone
new in the form of Stuart from Crown Brewery along with learning an awful
lot of new things about brewing beer. This came along due to Stu inviting
me down to help him brew his chilli beer, Ring of Fire, on the condition
that I provided the chillis, I jumped at the chance and as soon as I could
jumped on the train to Sheffield.
The journey started well, I enjoyed a couple of my favourite ales on the
train and managed to read a fair chunk of my book (Sierra Nevada
Celebration Ale and Heinrich Harrier’s White Spider)
I was greated at the station by Stu (who thought it would be funny to have
a little sign reading Chilli Up North – my twitter alter ego), He swiftly
whisked me through the hi tec parking system at Sheffield station and into
the first pub of night, The Devonshire Cat, and what a pub it was,  it has
12 proper ales on at all times and a bottle selection that most specialist
shops would be proud of. We had a quick half of the legendary Jaipur
(seperate blog post on Jaipur, coming soon) and it was off to The
Hillsborough Hotel. I was introduced to Andy the Landlord and then had my
first Half of Hillsborough Pale Ale, a lovely light pale ale brewed with
cascade hops, right below the bar by @crownbrewerstu this was followed by
a sample of what i think was the 13% version of HPA
bloody good it was too. I then sampled the Ring of Fire, which was even
better from the cask than in the bottles i tried before, Stu then left me
to it so i decided it would be rude not to try the Stannington Stout,
which was a lovely coffee and liqorice flavoured ale and a great way to
end the night, or so i thought, i ended up trying another couple of beers
that they had on at the time but i can’t remember the name of them apart
from one called Sweeny’s, all i can remember is they were light and
refreshing but not a patch on the beers i had drank up until that point.
I headed off up to bed thinking that we were staring @ 8am only to find
out at 7 that Stu was already mashing in, luckily he meant the cuppas!
After a quick health and safetly lesson we got down to business, Mashing
in – for those of you who aren’t familar with it this is the process of
mixing the raw ingredients of the beer with hot water to create wort.
which is the liqour that eventually becomes beer.
During this process the brew house is rather warm as the water needs to be
kept at a constant temperature in order to relase the best bits from teh
ingredients, it also involved a bit of effort on my part as i had to stir
the pordige like mash in order to make sure it was all mixed in.
It was then time for breakfast – and a great breakfast it was too, just
what you want after a night full of beer and an early start. Big thumbs up
the chef at the Hillsborough, they certainly know how to make a breakie!
After breakie it was time for sparging, this basically involves spraying
the mash with hot water in order to flush the goodness out and into an under back,
it was time for me to earn my keep and pass some of the wort
back into the mash tun, here it was we had a little hicup, the mash turned
out a little bit thick so Stu had to work a bit of magic and pump some
extra water in under the mash to free it up.
Next it was time for me to earn my keep again, but not before a quick
bottle of wheatie bits, lovely and refreshing, just what we needed!  now
the mash was free I had to make sure that the under back doesn’t overflow
by pumping it into the boiler, While I was doing this Stu was cleaning
casks, which he assured me was his favourite job and a job that all
brewers love, this is confirmed by the number of times that the brewers on
twitter mention it. He also found time to rack some beer and have a quick
tidy up before putting the wort on to boil, we headed up stairs for lunch.
Steak and ale pie, chips and mushy peas – all home made were just what we
needed, and very very good they were too, the pie even had Stannington
stout in it. It was accompanied by a quick half, i can’t remember what it
was but it was another light and refreshing ale and went well with the
lunch.
After lunch we added my home grown chillis and and what looked like an
awful lot of bags of sugar, after this Stu was kind enough to provide some
samples of Samuel Berry’s Pale Ale – a rather tasty pale ale named after
the original brewer at the hotel. Stu thinks it needs more hops and im not
going to disagree as I love my hoppy ales. I also got chance to try a
bitter Stu had brewed, wasn’t so keen on this as it was a bit weak for my
tastes, finishing off the samples was the Damson Porter that he had brewed
with @ZakAvery, it wasn’t quite ready but it had the makings of a really
tasty and interesting fruity porter (which i hope to try the final version
of…hint hint)
While i was sat back enjoying the beers, Stu was busy taking readings and
making notes with some rather impressive bits of kit which really do make
your average home brew kits look a bit rubbish, though they should for
what they cost.
Once the boil was finished, all that was left to do was to transfer the
liquid gold to the fermenter and clean up,  Stu did all the work here and
soon had all the kit looking spotless. Before we parted ways Stu kindly
gave me a bottle of Smokin Oktoberfest, Sam Berry’s PA and my favourite
Unpronouncable IPA, which i learnt was named after a guy nicknamed
Unprounoucable Dave.
Overall i had a brilliant time, Stu and the staff at the Hillsborough were
all very friendly and always had a smile on their face, the food and beer
was top notch, and the actual brewing experience was great, very
informative, enjoyable and something I will do again.
The one beer that blew me away was inevitably Ring of Fire, it was totally
different to the bottled version, smoother, slightly more firey and an
absolute belter – it’s in the running for my beer of the year!
If you fancy a go at brewing with Stu then get in touch with him and for a
small fee I am sure he will happily oblige and don’t forget if you are in
Sheffield to call in for some food and a pint or two.
Oh i nearly forgot – keep an eye out for Ring of Fire 2009, its not the
10.3% that the 2008 version but Stu assures me it’s a cracker!
Stu doing what he does best

Stu doing what he does best

It’s been said before, that the internet is a wonderful thing, it helps people from all over the world communicate, meet new people and learn new things.

Thanks to social networking site Twitter I go the chance to meet someone new in the form of Stuart from Crown Brewery along with learning an awful lot of new things about brewing beer. This came along due to Stu inviting me down to help him brew his chilli beer, Ring of Fire, on the condition that I provided the chillis, I jumped at the chance and as soon as I could jumped on the train to Sheffield.

The journey started well, I enjoyed a couple of my favourite ales on the train and managed to read a fair chunk of my book (Sierra Nevada Celebration Ale and Heinrich Harrier’s White Spider)

I was greeted at the station by Stu (who thought it would be funny to have a little sign reading Chilli Up North – my twitter alter ego), He swiftly whisked me through the hi tec parking system at Sheffield station and into the first pub of night, The Devonshire Cat, and what a pub it was,  it hasv12 proper ales on at all times and a bottle selection that most specialist shops would be proud of. We had a quick half of the legendary Jaipur (separate blog post on Jaipur, coming soon) and it was off to The Hillsborough Hotel.

I was introduced to Andy the Landlord and then had my first Half of Hillsborough Pale Ale, a lovely light pale ale brewed with cascade hops, right below the bar by @crownbrewerstu this was followed by a sample of what i think was the 13% version of HPA bloody good it was too. I then sampled the Ring of Fire, which was even better from the cask than in the bottles i tried before, Stu then left me to it so i decided it would be rude not to try the Stannington Stout, which was a lovely coffee and liqorice flavoured ale and a great way to end the night, or so i thought, i ended up trying another couple of beers that they had on at the time but i can’t remember the name of them apart from one called Sweeny’s, all i can remember is they were light and refreshing but not a patch on the beers i had drank up until that point.

I headed off up to bed thinking that we were staring @ 8am only to find out at 7 that Stu was already mashing in, luckily he meant the cuppas!

After a quick health and safety lesson we got down to business, Mashing in – for those of you who aren’t familiar with it this is the process of mixing the raw ingredients of the beer with hot water to create wort which is the liquor that eventually becomes beer.

During this process the brew house is rather warm as the water needs to be kept at a constant temperature in order to release the best bits from the ingredients, it also involved a bit of effort on my part as i had to stir the porridge like mash in order to make sure it was all mixed in.

It was then time for breakfast – and a great breakfast it was too, just what you want after a night full of beer and an early start. Big thumbs up the chef at the Hillsborough, they certainly know how to make a breakie!

Sparging

Sparging

After breakie it was time for sparging, this basically involves spraying the mash with hot water in order to flush the goodness out and into an under back, it was time for me to earn my keep and pass some of the wort back into the mash tun, here it was we had a little hicup, the mash turned out a little bit thick so Stu had to work a bit of magic and pump some extra water in under the mash to free it up.

Next it was time for me to earn my keep again, but not before a quick bottle of wheatie bits, lovely and refreshing, just what we needed!  now the mash was free I had to make sure that the under back doesn’t overflow by pumping it into the boiler, While I was doing this Stu was cleaning casks, which he assured me was his favourite job and a job that all brewers love, this is confirmed by the number of times that the brewers on twitter mention it. He also found time to rack some beer and have a quick tidy up before putting the wort on to boil, we headed up stairs for lunch.

Steak and ale pie, chips and mushy peas – all home made were just what we needed, and very very good they were too, the pie even had Stannington stout in it. It was accompanied by a quick half, i can’t remember what it was but it was another light and refreshing ale and went well with the lunch.

Lunch...mmmm

Lunch...mmmm

After lunch we added my home grown chillis and and what looked like an awful lot of bags of sugar, after this Stu was kind enough to provide some samples of Samuel Berry’s Pale Ale – a rather tasty pale ale named after the original brewer at the hotel. Stu thinks it needs more hops and im not going to disagree as I love my hoppy ales. I also got chance to try a bitter Stu had brewed, wasn’t so keen on this as it was a bit weak for my tastes, finishing off the samples was the Damson Porter that he had brewed with @ZakAvery, it wasn’t quite ready but it had the makings of a really tasty and interesting fruity porter (which i hope to try the final version of…hint hint)

While i was sat back enjoying the beers, Stu was busy taking readings and making notes with some rather impressive bits of kit which really do make your average home brew kits look a bit rubbish, though they should for what they cost.

Once the boil was finished, all that was left to do was to transfer the liquid gold to the fermenter and clean up,  Stu did all the work here and soon had all the kit looking spotless. Before we parted ways Stu kindly gave me a bottle of Smokin Oktoberfest, Sam Berry’s PA and my favourite Unpronounceable IPA, which i learnt was named after a guy nicknamed Unpronounceable Dave.

Overall i had a brilliant time, Stu and the staff at the Hillsborough were all very friendly and always had a smile on their face, the food and beer was top notch, and the actual brewing experience was great, very informative, enjoyable and something I will do again.

Wheeteie bits

Wheeteie bits

The one beer that blew me away was inevitably Ring of Fire, it was totally different to the bottled version, smoother, slightly more fiery and an absolute belter – it’s in the running for my beer of the year!

If you fancy a go at brewing with Stu then get in touch with him and for a small fee I am sure he will happily oblige and don’t forget if you are in Sheffield to call in for some food and a pint or two.

Oh i nearly forgot – keep an eye out for Ring of Fire 2009, its not the 10.3% that the 2008 version but Stu assures me it’s a cracker!

To view more pics from the day click here

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Brewday, brewing, crown brewer, english ales, real ale, sheffield

6 comments on “Blogger Brewday @ Crown Brewery, Sheffield”

  1. markdredge says:
    November 9, 2009 at 08:52

    Brilliant. Sounds like an awesome day. I can’t wait to go to Sheffield for some proper drinking and I can’t wait to try RoF 2009 – it sounds even better than the last batch!

    Reply
  2. PeteBrissenden says:
    November 9, 2009 at 14:57

    Sounds like a great day brewing! You are right about cask washing, everybody’s least favourite job.

    Reply
  3. crownbrewerstu says:
    November 10, 2009 at 19:38

    does my bum look big when i’m mashing?

    Reply
  4. Crown Brewery – Smokin Oktoberfest (5.7%) | Beer Reviews says:
    February 17, 2010 at 14:55

    […] gave me this bottle of Smokin Oktoberfest way back when I visited him and the Crown Brewery for my brewday and it really has taken me this long to get round to writing about it (sorry Stu),  Another […]

    Reply
  5. Over Due (I mean the post not PBBB's award) | Crown Brewery says:
    March 25, 2010 at 10:02

    […] brought 1KG of them down to Sheffield to go in to this years brew. Andy blogged about his brewday here. Tagged as: beer writers, blogs, Damson Double Porter, Hops and Glory, IPA, Zak Avery […]

    Reply
  6. Crown Brewery Stannington Stout (5%) | Beer Reviews says:
    April 30, 2010 at 13:48

    […] first encountered Stannington Stout when I visited Crown Brewery to help brew Ring of Fire 2009. Although by the time I drank it I may have been a little worse for wear, I did however enter […]

    Reply

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