Brew Star Anarchy

Here's a newly released beer I came across recently at my local the 3 Wise Monkeys and decided to take one home. I already knew Brew Star for their beers of a well-refined, composed and balanced nature and this offering really takes that to the next level.

The very name Anarchy suggests nothing of what the beer is really like. The beer itself is an approachable yet sophisticated affair. A strong lager that's pale golden in colour, 7% abv, 20EBU and with upfront peachy fruit and hints of leafy noble hops in the aroma. The palate sings immediately with bold, smooth malt and with a well integrated tang of fruit. The finish is clean and the whole experience hides the 7% abv well, which does urge for a note of caution considering this beer's immense drinkability.

So the hat comes off to Brew Star, who when wanting to bring their first big beer to market decided to go against the currently traditional approach of 'let's throw a ton of hops at this and be like POW! Yeah! Awesome!' and instead decided to showcase professional brewing with something crafted as intricately and finely-tuned as a German sports car. I can see a lot of beer geeks loving it but more importantly I can see a lot people taking a step back to say "wow, did I really say I didn't like beer?".

Two Months!

Yes, thats approximately how long it is till I officially become a Dad. I can't say I'm not scared, it sure is daunting.

In preparation I've studied and questioned the activities of some other parents I know. I've watched them manage their bairns on a daily basis and I reckon I have it sussed. My concluding thoughts were that managing kids through a day is kind of like managing a fermentation, but a bit more intensive. The blighters will rise in the morning, then once log stage fermentation kicks in they're off. Without control the yeast/kids will inevitably do whatever they want, which is fine until they misbehave, which is why you need to keep checking on them. I know kids dont give off CO2 or alcohol but give them more sugar and they become more lively but eventually they tire themselves out. 

At the end of the day the time comes to stop your fermentation/put the kids to bed. If this is done too early your yeast/child will remain over active in the secondary/cask/bedroom. If this is done too late then... Well that's just asking for trouble.

I sense sauron is getting over attenuated.

 But it doesn't stop there. You could argue that managing a family is as tough as managing an entire brewery, but we'll not go into that. There's been lots of debate and preparations. Names, spare rooms, nurseries. Yet the very important matter of what to brew for the birth of the first born is not completely sorted.

At first I thought something low abv and fresh, like a golden ale, Belgian Wit or a mild ale would be fitting to symbolise youth and vitality. This would also be handy to have on draught in the house whilst on my two week paternity leave (baby in one arm pint in the other). My other obvious option was to go the complete opposite and brew some kind of insanely strong Barley wine or Imperial Stout to be kept over the years to commemorate the event. You never know, in 18 years time little Sauron might get to drink it him/herself.

In an ideal world I would like to brew both of these, but considering these days my opportunities at home brewing are few and far between I'm settling on a single brew. My current plan is to aim right down the middle with a 6-7% strong ale using two of my favourite hop varieties, Progress and Cascade and plenty of chunky crystal malt in the mix. The beer will be named after the baby, but that's still undecided (it's not going to be Sauron but it should be good), .

Wallsend Brown Ale

I realised something the other day, for the first time ever it's the end of May and I've still not blogged my exclusive mild ale in May post. This year I didn't feel the need. Anyhow, aside from my liking for Mild, the close relative English Brown ale is another beer I like to frequent now and again and is especially good with things like roast beef or hard cheeses such as Comte.

When I first started at Mordue I seem to remember asking about Wallsend Brown Ale as I regarded it as one of the region's finest examples of the style. I was sad to hear that the smoked malt-influenced brew was not to be brewed again (same goes for Jarrow's world excellent version of the style), but it turns out they were wrong and the classic has indeed returned, this time slightly smokier than before. With all its bready malt, berry fruit and smoked malt depth, Wallsend brown ale is in pubs now, but get hold of it quick as there isn't much left.

Beer Mixology

Many people will find that there is something distinctly wrong with the above picture. Some might say almost, disturbingly wrong.

Beer mixology is basically about mixing beers with various liquers, spirits and other stuff to create what is more or less a beer cocktail. Across the beer blogosphere it's been given bits of coverage here and there but the blogger who really caught my attention with it was the Beer Wench. Now Beer mixology even has its own website. Something I've often noticed about beer trends are that what starts in the USA usually ends up over here. That's not to say that the concept of blending beer with other drinks or even other beers is remotely new but something that could arguably complement and enhance the current global craft beer scene.

Up to now I have only tried a few beer cocktails, mostly of them made up by ma main man Justin at Alnwick's local craft beer bar 3 Wise Monkeys. To be honest, I find them interesting though I can't see myself drinking them all night. But what do you think? Is beer mixology sacrilege of good beer? Just a fad? Or an art form in its own right?

Saying goodbye to Dave

That's right, the wing man is leaving and in just a couple of weeks.

It was about a year ago now that Dave joined the Mordue crew. I remember the whole chapter well. Mark's departure to Tyne Bank led to lots of long hours of work, and it was around then that I really got to grips with the Mordue kit and system of work. Then eventually former Cameron's microbiologist Dave came along, and a level of normality was restored

Dave will leave with experience of working in a small brewery. He will also have refreshed his memory of many of the lines from the film Scum, and some even from Commando (two of the greatest films ever made). I will miss his cups of tea, the finest the company can offer, but now he is moving on to a brew pub in York.

Below you can watch the video of Dave's initial job interview for Mordue, with Matt and Gary. Just remember that he did get the job at the end of it. If anyone wants to be the new wing man please don't hesitate to contact the office, we promise your interview won't be quite as bad as the one referenced.

Farewell Dave, and good luck with the brewing ventures.