– Old And Dark Festival / Saturday 1st December until late December 2012
It has reached that time of year when it’s necessary to comfort one’s self with dark, flavoursome, delicious beer.
Throughout December we will be aiding and abetting individuals in their pursuit of the perfect porter and the selection of a superb stout. Alongside firm favourites like Summerwine’s Teleporter, Magic Rock’s Dark Arts and Red Willow’s Smokeless we’ll be throwing in a few bits of special stuff such as, Thornbridge’s Heather Honey Imperial Stout-one of only six kegs in existence!
Unfortunately we can’t do a full dark take over as there’s always someone who fears anything outside the realms of a 4% pale, ready to have a whinge! (Guaranteed a goodly portion of people who just read that sentence only got half way through it before whipping their social life out of their pocket to get a tweet on, but I digress) We will do our best to ensure an interesting and eclectic range available throughout the month for people who truly understand what exactly tis the season for. Keep your eyeballs peeled for bottle offers too.
Picture ‘borrowed’ from Get Beer. Drink Beer.
– Brewers Group / November review and dates for 2013
Had a great turnout at November’s Brewers’ group where James Campbell gave us some excellent tips and wisdom on brewing high-gravity beers. For those of you who couldn’t make it, here are just a few of the things we discussed:
First of all, for high gravity brewing, make a highly fermentable wort so mash at a low temperature (around 64 degrees) for a VERY long time (3-4 hours) and make sure you’re getting the right Ph in the mash (around 5.3). Fermentability can also be enhanced with enzymes such as amyloglucosidase, although this will impact on flavour and mouthfeel.
The other key point is to pitch healthy yeast so you get good attenuation. Pitch slightly more yeast than you would normally (1 million per ml per degree Plato is the general rule), add yeast nutrient to get a vigorous fermentation and oxygenate well to promote yeast growth. After fermentation the yeast are done for so throw them away rather than storing for re-pitching. Conditioning should be for a long time and maybe even shake the bottle every now and then to re-suspend the yeast; the story goes that Marble’s Decadence gets ‘taken for a walk’ periodically during its maturation!
…and after all that talk of beer we cracked open some really good quality homebrew, followed up by a fair bit of tasting downstairs at the bar. Great night! Thanks to everyone who came and a special thanks to everyone who brought along some homebrew.
We’re taking a break for Christmas now so next Brewer’s group will be on Tuesday 29th January 2013 at 7pm, when we plan to get a yeast expert to give us some tips on yeast management. Hope to see you there.
– Hampers for sale
Searching for that perfect festive gift? Maybe for a loved one or perhaps a treat for yourself! Port Street Beer House may have the answer, we are offering a special hamper, comprising of SIX bottles for £17.50 from the finest brewers around.
They are available to purchase direct from the bar. Bob in at your convenience and choose from the following bottles* :
/ RedWillow
Smokeless
Sleepless
Fathomless
Wreckless
/ Summer Wine
Diablo
Rouge Hop
Barista
Dr Paracelsus
Calico Jack
/ Magic Rock
Human Cannonball
* please note, hampers need to be of mixed bottles.
– ‘Festive Pop Ups’ with Fire and Salt and Dirty Dogs plus ‘Guerrilla Eats Weekend’ – Thursday 6th until Thursday 13th December
It is the season to be jolly, drink nice beer and eat plenty of great food! We aim to please at Port Street so we are starting you off early by hosting a couple of ‘pop up’ events with our friends Fire and Salt and Dirty Dogs. There is also a great event happening this weekend just up the road, at Port Street Car Park entitled Guerrilla Eats. Ready for food? Read on…
Fire and Salt – Thursday 6th December / 6pm at Port Street Beer House (beer garden)
Fire and Salt BBQ are back for the winter. Expect Christmas BBQ specials and traditional southern BBQ when they set up shop at Port Street Beer House on 6th December. With a mix of Christmas Brisket rolls and some extras on the side, they’ll be smoking meats in the BBQ pit come rain or snow – take that weather!
Here is the menu (my mouth is dripping writing this?!?!) :
Slow smoked brisket on Texas toast with slaw and our home made BBQ Sauce
BBQ beans
Brisket Box with BBQ beans, slaw and pickles
Mince Pie BBQ Sauce
Tennessee Red Sauce
South Carolina Gold Sauce
If that is not enough for you?!?! Our good friends ‘Guerrilla Eats’ will be setting up at Port Street CAR PARK this weekend, it promises seven stalls from the finest foodies around!
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Guerrilla Eats – Saturday 8th December / 4pm until 10pm & Sunday 9th December / 11am until 4pm – Port Street Car Park
A collective of street food traders running markets in Manchester. Anytime and anywhere they please. Dropping down on you like a 300LB gorilla. Watch out! Featuring entertainment, special events and of course some of the best street food around. This weekend sees a two day festive celebration of food, entertainment, prizes and food, LOTS of food! Including stalls from :
Fire and Salt BBQ Co.
Dirty Dogs
Ginger’s Comfort Emporium
The BarnHouse Bistro
Chaat Cart
Sugar Bun Sisters
Las Paelleras
In regards to Port Street Beer House, we aren’t directly involved with this event, but we are encouraging you to come across to our establishment WITH YOUR FOOD and drink some lovely beer with your tasty slab of street food! We welcome Guerrilla Eats with open arms, hopefully we will be hooking up with them in the future to do our own Port Street stall! Watch this space!
For more information log on to http://www.guerrillaeats.co.uk/
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Dirty Dogs – Thursday 13th December / 6pm at Port Street Beer House (beer garden)
Our bestests buds are back for their final Port Street outing of 2012, it’s been great teaming up with Dirty Dogs, if you don’t know much about their huge sausages then read on!
“Here at Dirty Dogs we’re bringing the best quality dogs around and teaming them up with some cracking toppings. The dog list is always changing but has included our special recipe Chilli Dog, Dirty South (slaw, pork frank, pulled pork, bbq sauce) and our Hot Chihuahua (guac, beef frank, pico de gallo, sour cream). Remember these dirty dogs are hot so grab em while we’ve still got em.”
https://twitter.com/dirtydogsarehot