We are two months into 2016, so without further ado please say hello to our first two beers of the year!
On 25th January 1994, a little spacecraft by the name of Clementine set off on its journey. Designed to make scientific observations of the Moon and passing asteroids, she was to be “lost and gone forever” after her mission, just like the namesake song “Oh My Darling, Clementine.” Unfortunately, 115 days into the trip, the spacecraft suffered a failure and eventually travelled off into the wide expanse of space. Fear not, Clementine was not lost in vain! From the data recovered, NASA suggests that water in the polar ice caps of the Moon may be able to support a human colony! How does Apartment 12, the Moon sound?
Our ode to Clementine is this lush saison, Clementine Mission. Our aim was to produce a big, juicy and highly drinkable take on the Belgian style, using the unique Belgian yeast aromatics and flavours to highlight the sweet and citrusy notes of the spacecraft’s name fruit, the clementine. The base is a rye infused malt bill, supplemented by a whole load of blood orange like Summit hops, kilos and kilos of fresh clementines, and a homemade orange peel marmalade, all packed into a nice 6% beer. Expect lots of spicy phenolic and bubblegum like saison yeast character, lots of spicy and earthy rye character, and big juicy citrus from the fruits and jam. This is a crazy, thirst quenching and unique beer that will keep you coming back for more.
Critical temperature is a thermodynamics term for the temperature at which a gas cannot be compressed into a liquid. As a substance begins to reach this temperature, the borders between one state and another blur, and its properties begin to change wildly, liquid water’s completely reverse, and it becomes compressible, expandable and a solvent for other compounds. Some substances, such as CO2, become supercritical fluids when past critical temperature. In this phase, the CO2 can effuse through solids like a gas, dissolve substances like a liquid and also change dramatically in density. Freaky, huh? Temperature is a highly important variable in all that we do in the brewery too. If we don’t hit the correct mash temperatures, the wort fermentability is altered. If we don’t add hops at the correct temperature, extraction of volatile hop aroma and flavour is lost. If we don’t ferment at the correct temperature, we risk off flavours production. Likewise, temperature is fundamental art of brewing good coffee. Extraction of the favour compounds, and also the mouthfeel and body occurs between 195 and 205 fahrenheit. Too high, your coffee becomes bitter and harsh, too low and it is watery and thin.
We have had plans to do a coffee porter since we launched 24 months ago, but we needed to do one properly and one that we could be excited about. It was with a mind to this, we hired the expertise of our local coffee hero James from the Blending Rooms here in Hull to brew a coffee porter, after much debating we finally managed to get him involved. Together over a long coffee cupping session, we chose Brazillian Fazenda, with flavours not unsimilar to chocolate biscuits that would meld perfectly with a rich and complex malt bill. The porter brewed was aged for a month on 4 kilos of coffee beans, allowing a long and slow extraction of the essential compounds, and a fantastic aroma to develop. The beer is a big and rich beast, with a massive nutty, chocolatey and roasty nose and the unmistakeable aroma of a freshly brewed espresso. It is intensely smooth and rounded, lots of rich sweet chocolate, roast and biscuit provided by the coffee and malts merging perfectly. We are exceptionally proud of this beer, and think it highlights the amazing coffee produced by The Blending Rooms, and also the pride we take in producing top quality beer.
Our two new beers will be heading out in the coming weeks in cask and keg, but to get a sneak preview come to Furleys & co, Hull on Thursday 18th to try the beers, hear about the brews, and talk to the team and James!
We hope to see you there.