– Meet The Brewer with Doug Odell / Monday 11th June 2012 – 7pm
SOLD OUT
Doors 6pm / Event runs 7pm – 9pm
We are real happy to host an ‘intimate’ evening with Mr Doug Odell, limited to 50 places. Tickets are on sale NOW.
/ Brewery info
Doug, Wynne and Corkie Odell started their brewing odyssey in 1989 in a converted 1915 grain elevator located on the outskirts of downtown Fort Collins. Odell’s was just the second microbrewery to open in Colorado. No one knew what “craft beer” was in those early days of the industry and we had to educate our first customers on what exactly it was we were trying to sell them. Not home brew, or worse, bathtub brew, but small batch, hand-crafted, commercially brewed distinctive beers. Our success was immediate.
Doug brought his passion for crafting great beer to our new brewery. Starting in his kitchen in Seattle, Doug had spent ten years refining recipes and playing with brewing processes until he settled on two perfect recipes, although not yet the names – 90 Shilling and Easy Street Wheat. After brewing and kegging his beer, Doug would deliver it, pick up empties, and make sales calls out of his old mustard-colored Datsun pickup. Corkie cleaned out the tanks and Wynne paid the bills.
Flash forward to 1994 and you’ll find us in our newly constructed brewery, a vast 8,000 square feet, working hard to brew 8,300 barrels of beer. Two short years later, we amended our draft-only focus, added a bottling line and started churning out six packs for the drink-at-home fans. Numerous small expansions ensued. By 2009, having outgrown every inch and aspect of our brewery, we doubled our plant size to 45,000 square feet and our beer sold to 45,000 barrels – one barrel per square foot!
Today we’re 60 co-workers strong and still dedicated to sharing our passion for delicious beer with our ever-growing family of fans. Experimentation with beer recipes, barrel aging and yeast cultivation coupled with our dedication to our customers and each other keep our creative juices flowing and our reputation for excellent, innovative beers growing.
– Evil Twin / Yin & Yang (Taiji)
Another special beer has landed on our bar. I say one, but in effect it’s two different beers that can be drank together that were brewed as an experiment by Evil Twin brain child Jeppe Jarnit-Bjergsø. Evil Twin started after some home-brewing experiments and a passion for good beer lead to the opening of Olbutikken, a beer lovers haven off-licence in Denmark. After a few ‘low-key’ collaborations with breweries such as Cantillon, he started brewing his own beer.
The two beers we have on are Yin & Yang, one a 10% Imperial IPA & one a 10% Imperial Stout that can be enjoyed separately or blended together to make a hardcore black & tan named Taiji.
These two will not be on the bar for long so we suggest you come, get a third of each, try, then blend.
– Beer on the moon / By William France
Well, I got married and coincidently our honeymoon was in one of the best countries to drink beer, North America. It was never my intention to celebrate being wed by drinking beer but it coincided with enjoying great times with my new wife. We landed in San Francisco at the equivalent time of about one in the morning but it was mid afternoon, to spur us on we went for food and right away I was confronted by a choice of great craft beer.
San Francisco is the home of Anchor brewery and their Steam Beer is everywhere, however I went for Fat Tire by New Belgium brewery based in Colorado. This is a new American classic like Sierra Nevada Pale Ale, these pioneering beers have captured the imagination of beer lovers worldwide and I was on the west coast near where the craft beer movement began. Fat Tire was amber, sweet & hoppy, everything you come to expect from a yankee craft beer, it hit the spot, I was in the cradle of the craft beer pioneers.
There is plenty more to discuss, drinking with a fantastic budding new brewer, getting served a ‘dodgy’ Alvinne and paying through the nose for the pleasure and hunting Magic Hat beers in NYC with a regular at PSBH. However, I thought I would break it up into bits, beginning with the top ten beers I drank whilst on the moon.
As follows are the beers in no particular order:
New Belgium – Fat Tire
Classic American amber ale. Sweet, hoppy & balanced
Pacific Brewing Lab – Squid Ink Black IPA
Seriously hoppy with tobacco & citrus notes. Added squid ink.
Pacific Brewing Lab – Hibiscus Saison
Refreshing & dry with loads of funk. Bright pink.
Green Flash – Rayon Vert
Belgian Pale Ale. Amazing yeast character with new world punchy hops.
Unibroue – Blanche de Chambly
Seriously good Canadian Wit bier. Lovely aromatic yeast with spicy aromatics.
Lagunitas – IPA
Really good IPA without sweet malt. Massive hop character.
Dogfish – Chateau Jiahu
Serious contender for the best beer I’ve ever tasted. Sake barrel aged blonde with honey & grape juice. Sweet, woody, balanced with slight sharpness.
Allagash – cuRieux
Jim Beam barrel aged tripel. Belgian style blonde tripel aged in bourbon cask. Amazing vanilla sweetness, with slight sourness.
Dogfish – Saison Du buff
On draft at Eataly. Collaboration between Victory, Stone & Dogfish. Aromatic yeast with spices.
Loverbeer – Madamin
Stunning Flanders style brown ale made in Italy. Beautiful malt balance with sour notes & red fruit.
– Meet The Brewer with Buxton Brewery / Monday 28th May 2012
Meet The Brewer with Buxton Brewery
Monday 28th May 2012
SOLD OUT
Doors 5.30pm / Event runs 6.15pm – 8pm
Buxton Brewery began brewing in 2010 and is based in the famous Spa town in Derbyshire’s Peak District, establishing itself as world-class craft brewery with a growing reputation for producing flavourful, aromatic and high quality craft beers.
The brewery produces batches of around 800 litres of beer at a time, and has a portfolio of seventeen distinct beers, with more being added regularly. The beers range from their tasty and aromatic 3.6% Pale Ale, ‘Moor Top’ all the way up to their sublime 9.5% Russian Imperial Stout ‘Tsar’. The brewers’ favourite style is India Pale Ale, of which they brew five variants.
Working at maximum capacity, the small group of committed beer lovers produce 30,000 pints of ale per month, and are enjoying rapid growth in sales close to home, nationally and internationally. An expansion project which will double the capacity of the brewery is nearing completion, with the final pieces of equipment due to be commissioned by the end of April. The brewery is regularly picking up awards and plaudits from beer drinkers all over the world and sends beer as far afield as the US and New Zealand.