Blackfriar, Baking and Balsamic.

Continuing the baking theme in these pages, it's good to hear more people are trying out baking and cooking with beer. Campbell's Bakery in Crieff have been baking a beautiful loaf with Lia Fail and Ian, one of our regulars in the Brewery Tap on a Friday afternoon (come on down for a taste and a look around), brought in a heavenly loaf of bread baked with Blackfriar and chilli flakes - would be so good dipped into some extra virgin olive oil and balsamic. The previous Friday he brought in some divinely rich brownies made with Lia Fail. So baking with beer was certainly still in my mind. On Friday evening I was going to bake an ordinary gingerbread, but since there was already a half-opened botle of Blackfriar on the kitchen table, the loaf took on a new dimension. Especially when I pulled out of the cupboard the jar of ground ginger to discover it wasn't ginger at all but cardamom. Hmm... Since the butter was already melted and cooling in the frying pan and the sugar and treacle had been mixed together, I thought, 'Fair enough, carry on and add the cardamom in place of the ginger and throw in the last of my ground cinnamon - and while I'm at it, use the Blackfriar I'm drinking in place of the milk...'

You can see above a stylist's photo (all right, I took the picture, and you can also see I'm no stylist!) of the loaf complete with a well-thumbed through and stained Lofty Peak Recipe Book. The loaf did taste slightly gingery - cardamom, cinnamon and  treacle, together with the not-so secret ingredient of Blackfriar combined to give a rich, spicy warmth. Tasty and moreish. Lovely words, even for a brewer!

I'm not the only one to think that Blackfriar tastes good, as we received a postcard from our good friend Johny in Liberec, Czech Republic with his view on this mighty ale - I hope you can read them -

Diky moc & thanks very much Johny for the good words!
Slàinte,
Ken    

Tänään on Kalevala-päivä, joten 'Eläköön ja kippis!'

Sammon taonta

Tänään on Kalevala-päivä, joten minä annan teille neuvoa oluenpanosta, viisaus, jonka antoi Osmotar, kaunis impi, luvussa kaksikymmentakolme:

''Keitä ohraiset oluet, makujuomat maltahiset
yhen ohrasen jyvästä, puolen puun on poltakselta!
Kun sa ohria imellät, ma'ustelet maltahia,
elä koukulla kohenna, kärryksellä käännyttele:
aina kourilla kohenna, kämmenillä käännyttele!
Käypä saunassa use'in, elä anna iun paheta,
kissan istua ituja, kasin maata maltahia!
Eläkä sure susia, pelkeä metsän petoja
saunahan samotessasi, kesken yötä käyessäsi!''

Ja tietysti, muistakaa Lia Fail ja Blackfriar teidän juhlastanne ja mietiskelystä saunassa pois metsästä eläimet!

Eläköön ja kippis!

Ken

A wee prècis for the non-Finnish speakers - Today (28 February) is Kalevala Day in Finland, a celebration of the great epic of Finnish oral folklore, compiled by Elias Lönnrot and first published on this day in 1835. It played a major role in the movement towards Finnish independence and has inspired Finns ever since.

The first picture is 'Forging the Sampo' by Aksel Gallen-Kallela, who painted many scenes from the Kalevela. The Sampo is the stuff of legends, a fantastic prize, a talisman, a magical quern with 'its bright lid' with a salt-mill on one side, a grain-mill on the next and a money-mill on the third.

What follows are some of the words of wisdom from the Fair Maid Osmotar to a young bride in how to brew beer ''from one barleycorn and half a tree's burnt wood...when you malt it with its honey-sweetness, do not turn it with a hook, but use your hand cleverly...go to the sauna often and keep the cats off the floor of malt...fear not the hungry wolves nor beasts of the forest as you go to the sauna at midnight!''

Still sound advice in these modern times.

Then finally, I counsel minding of the Lia Fail and Blackfriar for celebration and contemplation in the sauna.

Long Live and Slàinte! Ken

Lia Fail in Keg gets Bronze Medal and goes globetrotting!

We've had a busy time of it at the brewery these last two months - plenty of kegs of Lia Fail have been got ready to go off to customers in Finland and Australia. This is the first time we've sent off kegs to these places - bottles yes, but draught is a different situation, so it means plenty of cold-conditioning at -1 C, followed by filtering out the yeast and unwanted protein hazes, before racking the beer from the Bright Beer Tank into our PET recyclable kegs. The Finnish shipment will be arriving in a week or so but the Australians in Perth, Western Australia, will have to wait 6 weeks after the slow sea voyage.

A wee plus for us is that our keg Lia Fail for export garnered a Bronze Medal at the SIBA National Craft Keg Competition held at Hereford this weekend.

So I'm going to crack open a bottle of Lia Fail in celebration right now and settle down to a good read of Kalewala, taikka Wanhoja Karjalan Runoja Suomen kansan muinosista ajoista ('The Kalevala, or old Karelian poems about ancient times of the Finnish people'), the English translation admittedly, with the sounds of The Night of the Wolverine from the great Dave Graney, fab Australian musician, on the stereo.

Gippis & Slainte, Ken

The Italian Job - part 2 - What have the Romans ever done for us?

Happy New Year to one and all! Let's hope it's good for all too!

Back at Brewery Mansions we've been very busy during the Festive period, getting beer ready to send off to Rome, Italy. Draught Beer, which is even more exciting than bottles and even more messy! And the two beers, Lia Fail and Ossian, are going in one-way 30 litre PET kegs, which are a great environmental boon as they save so much on transportation demands. Our Italian importer has been very pleased with our Lia Fail and Ossian in bottle and now has placed an order for the beer in keg. Which means cranking up the filter, shown below, with its filter sheets, bright beer-out sight glass and the side of the beer-out pressure gauge.

Keg beer demands extra attention for the beer, so we've been cold-conditioning the beers at -1 Celsius for two weeeks to encourage the precipitation of haze-forming proteins before running the beer through a plate and frame pad filter (at -1 C, hence all the condensation) to remove the yeast along with the haze, adjusting the carbonation to make sure it is at the correct level (4.4 g/l for the tecchies) and then, on the following day, racking the brilliantly starbright beer into the PET kegs. Here's a snap I took today of the flowplate with the 'rough' or cloudy beer flowing through - the glass above is my sample to ensure the clarity, of course...

What the Romans have ever done for us, is, indeed, to enjoy our beer! Grazie!
Slàinte + Salute! Ken

Ossian on Tour in Outer Hebrides

Was over in cycling and holidaying in Barra recently for what we call in Gaelic am mìos pògan. Translated it means The Month of Kisses, which you'll know as Honeymoon. I was very chuffed to find that the good lady had packed a few bottles of Ossian into our saddle bags. The beer was greatly enjoyed with our sandwiches at the top of the neolithic and bronze age hillforts that we visited. That's the mighty Atlantic behind me standing on top of the very dramatic and naturally-fortified Dùn Bàn, a few miles west of Castlebay.

I had thought about taking over a polypin on my bike (as below when I delivered beer to the Gordon Duncan Memorial National Treasure concert in Perth Concert Hall) on the ferry from Oban to Barra, but decided in the end that my main tipple would be whisky as Barra was where Whisky Galore was filmed (although the island in Compton Mackenzie's book is Todday)and because the 36 pint polypin might have been all drunk during the 7 hour ferry crossing! So the Ossian bottles were a real treat. Tapadh leat mo leannan-sa bhriagha! Thanks my lovely darling!

Back at the brewery now and getting on with sorting out draught Lia Fail for export to Sweden.

In the meantime Happy Cycling! And Monthes of Kisses!

Slàinte,

Ken

Christmas comes already!

Went for a wee bevvy last night in Perth and to my delight in the Old Ship in Skinnergate, were these 3 Kings of Beer. Pundie, a warming dark amber wintery ale, Santa's Swallie with its seasonal hints of nutmeg and cinnamon and Lia Fail, the Stone of Destiny in all its dark mystery. The Old Ship, one of my regular haunts, is reputed to be Perth's oldest pub, named for the sailing ships that used to ply up and down the Tay River in days gone by. Perth had a busy trade with Scandinavia and the Hanseatic ports of the Baltic and ships would come right up the river to the bottom of the High Street, off which stands the Old Ship. The bar has a fabulous nautical painting well worth a look - although it's a Turner-style 100-gun Man o' War rather than a trading vessel. The river is still used by trading ships from the Baltic but the harbour is now downstream about a mile.
Happy Christmas to you all and enjoy your Swallie, wherever you may be.
Slainte, Ken

Tanks for the beer!

Our first tanker being filled with Lia Fail for bottling on Tuesday last week. One big long hose from the FVs (3 of them) and one pump going for 75 mins to fill the shiny tanker. Up to now we have used transportable 5 barrel tanks loaded on to a flatbed lorry taking a whole day, but this breakthrough in beer transfer size, made possible by our bigger brewlength and fermenter capacity, means it's a lot simpler and better for the beer to get the beer by this size of tanker off to the bottling hall. Enough for 29,000 bottles!

Below is your humble correspondent enjoying the view from another tank, an old ex-army 432APC near Alford in Aberdeenshire recently.

Ok then, off to the pub. Forward!

Slainte! Ken

Live Brewing Action! #2 It's a Monster Mash...

It's been a while since we had some Live Brewing Action on the blog, so here's a wee video of Mashing. This is the beginning of a brew of Lia Fail and it's where the crushed malted barley or grist is mixed with hot water or liquor as we like to call it. This happens inside the Mash Tun and it allows the starch in the grist to dissolve quickly into the liquor and lets the enzymes in the malt convert the starch into liquid sugars which we call wort.

This wort is drained off the grain husks and pumped to the brew kettle - as seen in Live Brewing Action #1. It's quite hot in the mash tun because the liquor temperature is around 72 C and the 'Goods' as we call the porridge-like mash end up at around 66 - 68 C depending on the brew.

I'll cover the rest of the brewing process in later blogs but in the meantime it's time to 'Set Taps' or in other words open up the valves at the bottom of the mash tun to let the wort start flowing out to the kettle!

Slainte, Ken

Merry Christmas and Happy New Year!

The very best of the season's greetings to you all. We've been very busy at the brewery (above today in the ice and snow, -12c outside) making sure that all our customers get deliveries and brewing sufficient beer for the New Year.

I'll be raising a glass of Ossian to all followed by a wee minikeg of Lia Fail with dinner tonight at a pal's...

Here's to you all for the the coming year, or we say in Gaelic, Nollaig Chridheil 's Bliadhna Mhath Ùr!

Slàinte, Ken