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Rupert Kenefeck
Beer and Brewing
Ginger Beer Brew
More info coming shortly
Beer Haul 2
2nd June 2012
Brewdog Brewery
Hardcore IPA 9.2% 330ml - A double IPA - Quite a bit sweeter than the standard PUNK IPA and a but load stronger - still very nice indeed.
What these guys said...
5am Saint 5% 330ml - Lovely Red/amber beer.
Elderflower Champagne
2nd June 2012
The time is upon us - Elderflower bushes across the land are beginning to bloom ready to deliver their distinctive aromatic properties to the spare rooms, garages and cubbyholes of home-brewers everywhere.
This is a recipe I have used before with great success - thanks Hugh and your River Cottage chums
You can find out a bit more about the chesmistry behind and the calculations here... Just in case you should ever feel the need to fiddle with the strength or sweetness of your brew.
Elderflower Champagne
4 litres hot water
700g sugar
Juice and zest of four lemons
2 tablespoons white wine vinegar
About 15 elderflower heads, in full bloom
A pinch of dried yeast (you may not need this)
METHOD
How to make elderflower champagne
1. Put the hot water and sugar into a large container (a spotlessly clean bucket is good) and stir until the sugar dissolves, then top up with cold water so you have 6 litres of liquid in total.
2. Add the lemon juice and zest, the vinegar and the flower heads and stir gently.
3. Cover with clean muslin and leave to ferment in a cool, airy place for a couple of days. Take a look at the brew at this point, and if it's not becoming a little foamy and obviously beginning to ferment, add a pinch of yeast.
4. Leave the mixture to ferment, again covered with muslin, for a further four days. Strain the liquid through a sieve lined with muslin and decant into sterilised strong glass bottles with champagne stoppers (available from home-brewing suppliers) or Grolsch-style stoppers, or sterilized screw-top plastic bottles (a good deal of pressure can build up inside as the fermenting brew produces carbon dioxide, so strong bottles and seals are essential).
5. Seal and leave to ferment in the bottles for at least a week before serving, chilled. The champagne should keep in the bottles for several months. Store in a cool, dry place.
Warning
To avoid explosions, use strong bottles and strong seals. A really active mixture can produce lots of gas if left for a long period, so do remember to let it off reguarly to prevent explosions!
Pictures coming soon
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Beer Haul
26th May 2012
Great BBQ Beer Haul from Stirchley Wines
Summer Wine Brewery
Maelstrom Double IPA 9.0% abv. 330ml - I'm a big fan of real IPAs particularly in the warmer weather. This beer was sweeter, slightly smoother and a fist full stronger than its little brother the Diablo and to be honest i think i prefer it.
Brewdog Brewery
Punk IPA 5.6% 330ml - A total classic! Love this beer! Bring on Brewdog Birmingham.
Thornbridge Brewery
Kipling South Pacific IPA 5.2% 500ml - This is one of my favourite beers at the moment - a total hit on draught and almost as good in the bottle.
Bristol Beer Factory
Glenlivet Cask Imperial Stout 10.7% 330ml - A great beer but I still prefer the standard imperial stout.
Imperial Stout 8.5% 500ml - This is an all time hit - quite possibly my favourite beer of all time - a full 10/10 - YUM.
Purity Brewery
Gold 4.3% 500ml - Purity beers are our mainstay - we have had 2 kegs from them and have had many a bottle and pint in our local pubs - they are all great but this is the one for a hot summers day.
