tag:blogger.com,1999:blog-56075688383711165192024-03-18T20:28:06.739+00:00Gadds' Beer ShopFor All Your Real Beer NeedsGadds Beers Hophttp://www.blogger.com/profile/10276726399465728265noreply@blogger.comBlogger357125tag:blogger.com,1999:blog-5607568838371116519.post-12486883002621578822023-04-10T09:22:00.000+01:002023-04-10T09:22:06.776+01:00<p></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxC3m7vbIHitLSvE7g3j82qmfB09rLCDf4QGAC_omfb6f-BNjpdZKG1k3LSH270mJQlTWKpYrwXvwPq8y-aWg' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br /> <p></p>Gadds Beers Hophttp://www.blogger.com/profile/10276726399465728265noreply@blogger.com0tag:blogger.com,1999:blog-5607568838371116519.post-30958384693916769352023-03-31T14:50:00.001+01:002023-03-31T14:50:38.544+01:00Earth Day IPA<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5bBTibfjLRNI3PVcrCe4TiYtIAN6rjELAhVk2eTjOwUIwZ-jZW2_gxPGbp6PixHDq6bXHlNNuK6joFCnsUh_Mz69eFh4SeXwD_2finjUWJQzwYUMyZCdVVrn88swP_GFmmedQugmQunYM8AClbGVeFNBxNFt0Qpvc5qrXMJcJ6Hs3rFjk8-YvfOsRUQ/s1515/Gadds%20Earth%20Day%20Pump%20bleed%20Final_v2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1515" data-original-width="1483" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5bBTibfjLRNI3PVcrCe4TiYtIAN6rjELAhVk2eTjOwUIwZ-jZW2_gxPGbp6PixHDq6bXHlNNuK6joFCnsUh_Mz69eFh4SeXwD_2finjUWJQzwYUMyZCdVVrn88swP_GFmmedQugmQunYM8AClbGVeFNBxNFt0Qpvc5qrXMJcJ6Hs3rFjk8-YvfOsRUQ/s320/Gadds%20Earth%20Day%20Pump%20bleed%20Final_v2.png" width="313" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; text-align: left;">April 22</span><sup style="font-family: helvetica; text-align: left;">nd</sup><span style="font-family: helvetica; text-align: left;">, 2023, marks the fifty-third
anniversary of the first Earth Day, and represents a chance for all of us to
reflect on the personal, and professional, footprint we’re destined to leave
behind on the planet. We’re going through a period of growing realisation that
change is necessary (on many fronts) if those footprints aren’t to trample the
chances of survival for our descendants, and, as a brewing industry, we’re
acutely aware that we have changes to make too. But how can the small/medium
sized brewer shoulder their fair share of the burden? What tactics can we
employ to reduce our impact on the planet, and can they align with our quest to
produce the perfect pint? The brewers from GADDS’ and </span><a href="https://www.toastale.com/" style="font-family: helvetica; text-align: left;" target="_blank">TOAST</a><span style="font-family: helvetica; text-align: left;"> got together to
investigate, and made a plan to produce a tasty modern cask pale ale, whilst
employing a dozen carbon reducing techniques:</span></div><p></p><div class="separator" style="clear: both; text-align: center;">
<p class="MsoNormal"><span style="font-family: helvetica;">1. Walking/cycling/busing to work. An easy win: leaving the car
at home for short journeys is a no-brainer, so that’s what we did. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: helvetica;">2. Breadcrumbs: the guys at TOAST are pioneering the use of
waste bread (there’s an eyewatering amount, daily) in brewing. We replaced 5%
of our high footprint malted barley with negative footprint waste bread crumb.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: helvetica;">3. Raw barley: the
malting process adds footprint to barley, so we replaced a further 5% of our
malted barley with raw barley. We can’t replace it all, because a) we need
enzymes from the malt, so it wouldn’t work, and b) even if it did work, it
wouldn’t taste like anything resembling a modern cask pale ale (ie, the brief).<span style="font-size: 12pt;"><o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="font-family: helvetica;">4. Super Pale Malt: after barley is germinated by the maltster
it needs to be dried in an oven, where it picks up a bit of colour. Super pale
malt isn’t dried as much, using less energy in the process, and making our beer
super pale!<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: helvetica;">5. Reduced boil time: this would have been a great idea, but we
realised it wouldn’t produce a clear pint, and we couldn’t find a way round
that in our brewery. We could make a cloudy beer this way, but that wasn’t in
the brief either. So we binned the idea for now and will spend sometime
pondering it. It would reduce our energy requirements significantly.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: helvetica;">6. High gravity brewing: here the idea is to brew our sugary
wort a bit stronger (5%), and water it down a little after the boil, saving on
the energy used for boiling. This is relatively common practice and A Good Idea
(but don’t take it too far, or the beer will be rubbish – Ed).<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: helvetica;">7. Using locally grown hops: hops grown within 30 miles, and
delivered in bulk once a year, direct from the farm, have the edge over those
shipped from afar in small amounts. This is common practice at GADDS where we
use a lot of the fabulous East Kent Golding variety, grown up the road.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: helvetica;">8. Using new UK hop varieties: ‘modern’ cask pale ale suggest
some big, punchy flavours often found in hops grown in the USA, New Zealand or
Australia. However, the UK hop industry, known primarily for its exquisitely
balanced, classically understated hops, is fighting back, breeding some
exciting new varieties full of intensity. We used Harlequin (passion fruit and
peach) and Jester (grapefruit and tropical fruit) to flavour our IPA, and they
were grown right here in the UK.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: helvetica;">9. Solar: in brewing we control fermentation temperatures using
electricity hungry chilling machines, and the stronger the sunshine and the
warmer it gets, the more the machines work and use energy. Luckily for us, this
suits solar panels perfectly as they work best when that sun is out. At GADDS’,
on a reasonable day, all our electricity is provided by the solar array on the
roof.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: helvetica;">10. Carbon dioxide capture: all alcoholic fermentation produces
CO<sub>2</sub> at a rate of about 1 gram per gram of alcohol, so fermenting
your evening litre of ale releases about 35 to 40 grammes into the atmosphere.
But, this CO<sub>2</sub> was absorbed from the atmosphere by the growing
barley, so it’s classed as ‘biogenic’ and doesn’t increase your carbon
footprint. That said, capturing the CO<sub>2</sub> from fermentation is a super
way of removing it from the atmosphere, so that’s what we do at GADDS’. Once
it’s cleaned, purified and condensed into liquid in a mobile storage tank we
take it over to the local bottling company, to be put back into beer.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: helvetica;">11. Enzymatic cleaning: as every thoroughly modern householder
knows, enzymes are the boss of cleaning these days, and they’re moving into the
brewing industry. They’re very good at breaking proteins and starches down, and
they’re environmentally friendly. Historically we brewers have used caustic
soda at high temperatures – it’s quite a nasty chemical, with a high footprint,
and we’re very glad to be seeing the back of it. All casks of Earth Day IPA
will be cleaned with enzymes, as will the fermentation vessel.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: helvetica;">12. Vegan finings: for the last hundred years or so brewers and
wine makers have clarified their drinks using a protein derived, typically,
from fish. We don’t know what the footprint of the fish is, but we do know
they’d prefer to be left unmolested, so we’ve found an alternative method to
drop the yeast out making Earth Day IPA vegan friendly.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: helvetica;">13. For good measure, and to make up for not reducing our boil
time (see 5), all Earth Day IPA will be sold in casks for consumption in the
pub. This avoids single use packaging, stores the beer at 12°C
in the pub (instead of 6°C in your fridge) and gets you all into your local
hostelry, so you can switch the central heating off! Win:win.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: helvetica;">We’re not claiming this beer will save Earth, but it was a
lot of fun and allows us to open discussions on how we can all help to make a
difference. Ours is the most ancient of industries, steeped in history and
carried out using artisanal methods bestowed on us by previous generations. But
that doesn’t mean we can’t change, and adapt, whilst retaining the fundamental
way we make beer, and the consequent fabulous pint. So, whilst you sup on a
pint or two of Earth Day IPA, raise a glass and <a href="https://www.toastale.com/" target="_blank">TOAST</a> everyone determined to make a difference. </span></p><p class="MsoNormal"><span style="font-family: helvetica;">Here’s to change! </span></p><p class="MsoNormal"><span style="font-family: helvetica;">Cheers. <o:p></o:p></span></p>
<p class="MsoNormal"><o:p><span style="font-family: helvetica;"> </span></o:p></p>
<p class="MsoNormal"><span style="font-family: helvetica;">PS Look out for Earth Day IPA in all the usual local East
Kent hostelries of choice from around the 14<sup>th</sup> of April. Or come to our tasting, tickets <a href="https://www.ramsgatebrewery.co.uk/online-store/Ramsgate-Through-the-Senses-Beer-Tasting-SAT-22nd-April-2023-@12pm-p531944501" target="_blank">here</a>.<o:p></o:p></span></p></div><p><br /></p>Gadds Beers Hophttp://www.blogger.com/profile/10276726399465728265noreply@blogger.com0tag:blogger.com,1999:blog-5607568838371116519.post-71606205875514102302023-03-10T12:00:00.001+00:002023-03-10T12:00:00.170+00:00GADDS' comes of age<div style="text-align: justify;"><span style="font-family: helvetica;">It’s 21 years this March since the first casks of GADDS’ Number 3 Premium Kentish Pale Ale (Number 3, for short) were tapped and drunk in the Ramsgate Royal Harbour Brewhouse and<br />Bakers (The Belgian Bar, for short). 21 years of ups and downs and changes and no changes, and we’ll all have time to reflect and recount on all things GADDS’, Kent, brewing, and beer over a few pints of iconic cask ale at the Brewery’s 21st Birthday Cask Beer Festival, at the GADDS’ Taproom, this Good Friday and Easter Saturday. </span></div><div style="text-align: justify;"><span style="font-family: helvetica;"><br /></span></div><div style="text-align: justify;"><span style="font-family: helvetica;">But I’ll likely be busy serving you, so I’ll take this opportunity to look back, and look forward. </span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiusSFCoY-PDXF1LEQGB7bLOaUtAKWNQf3NvIGdma_kIt520w79bturbz6otTfX1F3MfUcn76F7FxcgKhKKE3I8XkAu82Po741ZKR2PRXW6iHITdDLMLQkKz2JWMENG5cs-LZTgV0bhh_RUHzMpBbDenU-X1oT1qR2MFV7w02aSmwC5D2zWpZiKrRKopw/s8669/origin%20artwork010.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="8669" data-original-width="5466" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiusSFCoY-PDXF1LEQGB7bLOaUtAKWNQf3NvIGdma_kIt520w79bturbz6otTfX1F3MfUcn76F7FxcgKhKKE3I8XkAu82Po741ZKR2PRXW6iHITdDLMLQkKz2JWMENG5cs-LZTgV0bhh_RUHzMpBbDenU-X1oT1qR2MFV7w02aSmwC5D2zWpZiKrRKopw/w126-h200/origin%20artwork010.jpg" width="126" /></a></div></div><div style="text-align: justify;"><span style="font-family: helvetica;"><br /></span></div><div style="text-align: justify;"><span style="font-family: helvetica;">Those first casks of #3 were delicious, and in our naivety we thought we were poised to take over the Kent beer scene very quickly (whatever that meant). But the casks we sent out to local pubs were sent back a week later, not having dropped bright. And the replacement casks were also sent back, for the same reason. This was a very early lesson in quality control – we had been filling the casks in the beer cellar, a place where beer gets spilt and wild yeasts thrive. Also a place with a big fan blowing cold air around the casks, and blowing the wild yeast into the beer as the beer went into the casks. And although we figured out our mistake fairly early on, at least one of those early pub customers didn’t trust us again for a few years (looking at you Artillery Arms!). No grudges held, to be honest I’m surprised the other two pubs did trust us again so quickly. Following that, and to this day, we don’t send any batches of beer out until we’ve checked how they’ll behave in the cellar (and we’re not fussed about taking over the Kent beer scene, either). </span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjso-w161411selWRkN6kb-iEuD4gdYBMn2hd1UBfgpz5Ird0beMk5usHEfKuMEps3GwgoOfl_rb2-NLiO0aqZd56gAR9Iu1dTxie6jRgq1joiQbVWl08aajjgHk4qtsTxAnzMLcmsr_GficVSwSDPRXHPSRb4pBpC45iQgAWZkIwR0LuMGnjuHVzJGrQ/s6045/Number%20original.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="5271" data-original-width="6045" height="174" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjso-w161411selWRkN6kb-iEuD4gdYBMn2hd1UBfgpz5Ird0beMk5usHEfKuMEps3GwgoOfl_rb2-NLiO0aqZd56gAR9Iu1dTxie6jRgq1joiQbVWl08aajjgHk4qtsTxAnzMLcmsr_GficVSwSDPRXHPSRb4pBpC45iQgAWZkIwR0LuMGnjuHVzJGrQ/w200-h174/Number%20original.jpg" width="200" /></a></div></div><div style="text-align: justify;"><span style="font-family: helvetica;"><br /></span></div><div style="text-align: justify;"><span style="font-family: helvetica;">Whilst building the brewery, one Saturday evening a certain local pub magnate (on his way to the casino opposite) found his way into the building site and enquired politely what kind of beer the brewery under construction was going to produce. ‘Real ale’, I replied, ‘No one drinks that around here’ were the kind words of encouragement (curse) I received in return. He was right of course, the number of pubs in Thanet with active handpumps could be counted on one hand. That didn’t change for a few years until the Thanet branch of CAMRA held that first, game changing beer festival at the Monkey House in 2006. The rip-roaring success showed that not only was drinking beer on a bank holiday Friday popular round here, but that the local population really were looking for the good stuff, and would enjoy it in great quantity given the opportunity. At last, the curse was broken, and the success of the festival catalysed a Thanet revolution, transforming the beer and pub desert landscape into the oasis it is today. </span></div><div style="text-align: justify;"><span style="font-family: helvetica;"><br /></span></div><div style="text-align: justify;"><span style="font-family: helvetica;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnHw4tmu8aiPI61nzsIQdVpYnCdS4Fy1bPqWqMftxYBu32mi-9H7_K0jugGAIwTgmK5tN14YGDndQTy7fmlqK2ntQNxKhdE7MQTzy0wpxHYeq00aZvIlt52bwMtEErff1gcWlQwmj3JaTmS0h5j1iLaZTqVy7Sfp8yOEku67k2kUwNdjOby7_rQ7-6LQ/s9171/original%20dog.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="7615" data-original-width="9171" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnHw4tmu8aiPI61nzsIQdVpYnCdS4Fy1bPqWqMftxYBu32mi-9H7_K0jugGAIwTgmK5tN14YGDndQTy7fmlqK2ntQNxKhdE7MQTzy0wpxHYeq00aZvIlt52bwMtEErff1gcWlQwmj3JaTmS0h5j1iLaZTqVy7Sfp8yOEku67k2kUwNdjOby7_rQ7-6LQ/w200-h166/original%20dog.jpg" width="200" /></a></div><br />Of course, timing is everything and the worldwide craft beer movement (taking encouragement from Thanet CAMRA, no doubt) got underway. New breweries were springing up all over the place and the number in Kent began to rise from the 9 it had been stuck on for a few years (OK, name all 9?). Change was afoot for GADDS’ too, as we moved operations from the Belgian Bar to our new home up at Hornet Close, and focused on producing cask ale for the pubs and people of East Kent. But whilst the number of Kent breweries was rising, the number of handpumps available wasn’t (yet) and sales were flat, at that just-about-enough level. In the ‘old days’ we’d always get a decent mid-summer boost from the Canterbury branch of CAMRA, and their Kent Beer Festival, who could be relied upon to buy up to 10 kilderkins from each of the Kent breweries, equating to a 25% uplift in sales in a week for us at GADDS’. As the number of new brewery openings accelerated, this much appreciated bonus diminished, and we went off to music festivals, where cool, local cask ale found favour in an otherwise sea of short poured Heineken. </span></div><div style="text-align: justify;"><span style="font-family: helvetica;"><br /></span></div><div style="text-align: justify;"><span style="font-family: helvetica;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7PS0hYoR1mu_AGX3arno-fRbX4tb3WPpeNvZGW24ca0DvsByKfjkrui8aJ5N7PNOdUChvOHLw_Cv8i4RLZD04ENHPu_LqBu8hjfVEgtkrP_1QWuVOSvqNmqIz30OHPT2GIyYdaD1iDQ4u_xyvf_98awEoKme0diogbEm6j4gi62y4egUtVUTCTAxqnw/s1508/seasider.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1332" data-original-width="1508" height="177" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7PS0hYoR1mu_AGX3arno-fRbX4tb3WPpeNvZGW24ca0DvsByKfjkrui8aJ5N7PNOdUChvOHLw_Cv8i4RLZD04ENHPu_LqBu8hjfVEgtkrP_1QWuVOSvqNmqIz30OHPT2GIyYdaD1iDQ4u_xyvf_98awEoKme0diogbEm6j4gi62y4egUtVUTCTAxqnw/w200-h177/seasider.jpg" width="200" /></a></div><br />A couple of years after the big move to Hornet Close, a combination of a localism movement, the ongoing annual success of the Planet Thanet Easter Beer Festival, an emerging craft beer revolution, and a rise in the number of Kent breweries, produced a growing interest in (and demand for) local beer that finally began to take effect, and our phone started to ring. Local publicans were at last open to the idea that cask ale might just work for them. Sales rose strongly and we rebuilt the brewery, purchasing Dark Star’s old kit and tripling capacity. By this time we had long had our core beer range of Numbers 3, 5 and 7, alongside Seasider and Dogbolter, and we organised our specials into an annual seasonal range, adding such beers as She Sells Seashells, Rye Pale Ale and Summer’s Day. </span></div><div style="text-align: justify;"><span style="font-family: helvetica;"><br /></span></div><div style="text-align: justify;"><span style="font-family: helvetica;">Licensing laws had changed in 2005 and a certain off-licence owner not too far from Thanet took advantage, adding an on-licence to his modest, beer only establishment, hailing it as a micro-pub and evangelising the concept. Eventually, in 2010, Colin Aris from Ramsgate answered the calls and opened Thanet’s very own micro-pub, The Conqueror, on the westside of town. The Bake and Ale House and the Four Candles followed, and the flood gates opened. Today there are around 14 or 15 micro-pubs in Thanet, adding to the many existing pubs now serving cask ale and helping to create the beer oasis of today. </span></div><div style="text-align: justify;"><span style="font-family: helvetica;"><br /></span></div><div style="text-align: justify;"><span style="font-family: helvetica;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGU6j1RCo_6Rbn0zL3nGgu9nrSr03UHi-LoK3qibYmKOUS_yQ64i5OdsAs84cqC4QZbFQslCbfLf42DpRrqXEmfSoQQLkP8DWLdt95sfhenH4aw4v7kwl7MNbo2TNIIGH2oofFsPA_smZxOMwe8zTk0giObUlpYMJD8auLFt9sMzH4vojJdCnd5vsmoQ/s1594/Gadds%20G%20Hop%20(2).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1381" data-original-width="1594" height="173" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGU6j1RCo_6Rbn0zL3nGgu9nrSr03UHi-LoK3qibYmKOUS_yQ64i5OdsAs84cqC4QZbFQslCbfLf42DpRrqXEmfSoQQLkP8DWLdt95sfhenH4aw4v7kwl7MNbo2TNIIGH2oofFsPA_smZxOMwe8zTk0giObUlpYMJD8auLFt9sMzH4vojJdCnd5vsmoQ/w200-h173/Gadds%20G%20Hop%20(2).jpg" width="200" /></a></div><br />It was in September 2009 that, taking inspiration from a visiting brewer from Falling Rock in California, we tentatively brewed our first batch of Green Hop Ale, not really knowing what we were doing, how it would turn out or what might happen next. The brewing gods smiled upon our efforts and the rest is history. The popularity of Green Hop Ale far exceeded anything anyone expected and continues to grow year by year, so much so that today we brew nothing else during harvest. Sadly in 2020, following a global collapse in demand for hops due to a big fall in beer consumption during lockdowns (I know, the headlines would have you believe we were all pickling ourselves in booze, but the truth is that the drop in hospitality drinking far exceeded the rise in home tippling), our much loved local farmer, Humphrey Hulme, was forced to quit his lifelong love of growing East Kent Goldings hops, and focus on his core fruit business. We’d used Humphrey’s EKGs in most of our beers for 18 years, and they had become the very lifeblood running through the brewery. These kind of blows can knock a business sideways, but this one turned out to be not so bad afterall – we moved our hop contracts over to the fabulous growers on Syndale Farm, John Clinch and his daughter Anna, who have produced, in the last two years, the most amazingly good EKGs this author has seen in 30 years.</span></div><div style="text-align: justify;"><span style="font-family: helvetica;"><br /></span></div><div style="text-align: justify;"><span style="font-family: helvetica;">GADDS’, of course, is really about the people that make it and the people that drink it, and no potted history of it is complete without remembering absent friends. We lost our Chairman, Dave, in 2020, and our Grahame in 2022. I’m sure that the cosy back street pub in the sky stocks GADDS’: Number 7 on cask, and Number 3 in the bottle (served in a Fosters glass). </span></div><div style="text-align: justify;"><span style="font-family: helvetica;"><br /></span></div><div style="text-align: justify;"><span style="font-family: helvetica;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaWmCrj336Xzpp1nqLooWPr5r-CXdbOV62mV3qBHI12HTmGfbQ9W96XGuB60W4Q9FP8twY0nawPrzm1KeOciLngc-0VniIrcZpwZOAqGkyY_lf8AVQdoDq-YHPq_XuCpRLFA8TbaUlz25UbftYOoiPhc4asr01EUOZalxI2fgnAy-sLxtKPgXP770Aag/s1595/Gadds%20No%203%20Pump%20135.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1381" data-original-width="1595" height="173" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaWmCrj336Xzpp1nqLooWPr5r-CXdbOV62mV3qBHI12HTmGfbQ9W96XGuB60W4Q9FP8twY0nawPrzm1KeOciLngc-0VniIrcZpwZOAqGkyY_lf8AVQdoDq-YHPq_XuCpRLFA8TbaUlz25UbftYOoiPhc4asr01EUOZalxI2fgnAy-sLxtKPgXP770Aag/w200-h173/Gadds%20No%203%20Pump%20135.jpg" width="200" /></a></div><br />Today, in 2023, in a post-pandemic world, with certain parts of the country (principally London) reporting plummeting cask ale sales, and brewers all over the UK moving into keg, you’d be forgiven for thinking that the future looks bleak for both GADDS’ and for CAMRA. Quite the opposite, in my mind – cask ale is the fastest, freshest way of producing beer, with the very least amount of processing, and, delivered to (and drunk in) a local pub it has the smallest carbon footprint of all the beers. It’s also extremely delicious, and these attributes will ensure cask ale will survive, and flourish, long into the future. And where there is cask, there is a local CAMRA branch. </span></div><div style="text-align: justify;"><span style="font-family: helvetica;"><br /></span></div><div style="text-align: justify;"><span style="font-family: helvetica;">So come on down to GADDS’ Birthday Beer Festival of Iconic Cask Ales from Across the Land this Good Friday and Easter Saturday, and raise a glass to another 21 years of great cask beer in Thanet.</span></div>Gadds Beers Hophttp://www.blogger.com/profile/10276726399465728265noreply@blogger.com0tag:blogger.com,1999:blog-5607568838371116519.post-767184816995421552022-12-02T13:25:00.001+00:002022-12-02T13:25:11.362+00:00Cracker Time!<div style="text-align: center;"><span style="font-family: helvetica;"><span style="font-size: medium;">Deck the halls and all that, it's December and the holiday season is just round the corner. As has become trad', we here at GADDS' have been brewing up a sturdy ruby ale for you to enjoy with your kin, and with your tofurkey (with all the trimmings).</span></span></div><div style="text-align: center;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div style="text-align: center;"><span style="font-family: helvetica; font-size: medium;">Crystal barley malt, and some crystalised malted rye, bring a deep warming colour and festive red berry character to the beer, whilst a team of Kentish hops, led by Bramling Cross, add the fresh green contrast. It's a comforting ale, capable of driving the damp away and leaving you with a jolly glow.</span></div><div style="text-align: center;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0po3FoQMFGZnM5zHd8fltNB5hG_z2uodjLCJbH0Kwx0WqwXkfli1KQgEoKqoJyX3Shqv5xaPBXcgxmRlyBFkCz-eP6qQH_GOzckx2fFTOh55fQoJDgPBAVWCuVYgU9vLA6xhNqk7N_yDuUII44cZuHuVlNRJZKtylLUYVyjuNi_uQ_u-EKENAd8TB7A/s1597/Gadds%20LC%20Pump%20135.jpg"><span style="font-family: helvetica; font-size: medium;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0po3FoQMFGZnM5zHd8fltNB5hG_z2uodjLCJbH0Kwx0WqwXkfli1KQgEoKqoJyX3Shqv5xaPBXcgxmRlyBFkCz-eP6qQH_GOzckx2fFTOh55fQoJDgPBAVWCuVYgU9vLA6xhNqk7N_yDuUII44cZuHuVlNRJZKtylLUYVyjuNi_uQ_u-EKENAd8TB7A/s320/Gadds%20LC%20Pump%20135.jpg" /></span></a></div><div style="text-align: center;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div style="text-align: center;"><span style="font-family: helvetica; font-size: medium;"><br /></span></div><div style="text-align: center;"><span style="font-size: medium;"><span style="font-family: helvetica;">We're launching Little Cracker at the Taproom tomorrow afternoon, with </span><a href="https://www.facebook.com/gaddzukes/" style="font-family: helvetica;" target="_blank">GADDZUKES</a><span style="font-family: helvetica;"> providing the seasonal carols, and our dear friend </span><a href="https://www.kararafoods.com/" style="font-family: helvetica;">Chutney Paul</a><span style="font-family: helvetica;"> the Xmas curries. It's an unticketed celebration so just show up anytime from 12:30 to 3pm. Or go the whole nut roast and </span><a href="https://www.ramsgatebrewery.co.uk/online-store/BREWERY-TOUR-Saturday-3rd-December-11-00am-1-00pm-p505189801" style="font-family: helvetica;">book yourself</a><span style="font-family: helvetica;"> on a morning brewery tour to whet the appetite.</span></span></div><div style="text-align: center;"><span style="font-family: helvetica; font-size: medium;">If you can't make it tomorrow don't panic: you'll find this fine celebration of the Yule in all self-respecting East Kent alehouses over the next few weeks, and you'll be able to order it <a href="https://www.ramsgatebrewery.co.uk/online-store/GADDS-Draught-Little-Cracker-Available-in-4-pint-bag-10-litre-and-20-litre-bag-in-box-p425036735">here</a> for home delivery in 10 or 20 litre polypins.</span></div><div style="text-align: center;"><span style="font-family: helvetica; font-size: medium;">Cheers!</span></div><div style="text-align: center;"><span style="font-family: helvetica; font-size: medium;">The GADDS</span></div><div style="text-align: center;"><br /></div> Gadds Beers Hophttp://www.blogger.com/profile/10276726399465728265noreply@blogger.com0tag:blogger.com,1999:blog-5607568838371116519.post-12167083290948607712022-11-18T10:02:00.000+00:002022-11-18T10:02:05.351+00:00Green Hop Pilsner - a Utopian Collaboration<p><span style="font-family: helvetica;">Utopian: "modelled on, or aiming for, a state in which everything is perfect; idealistic."</span></p><p><span style="font-family: helvetica;">Collaboration: "the action of working with someone, to produce something."</span></p><p><span style="font-family: helvetica;">Also Utopian: "a <a href="https://www.utopianbrewing.com/" target="_blank">fabulous craft brewery</a> in Devon, specialising in perfecting the art of lager brewing with British ingredients."</span></p><p><span style="font-family: helvetica;">Also collaboration: "the whole should be greater than the sum of the parts."</span></p><p><span style="font-family: helvetica;">For a number of years we've harboured the desire to create a delicious pilsner using freshly picked, undried, 'green' hops (East Kent Goldings, to be specific) - crisp and clean, with an elegant, floral, green hop aroma. So when the good people at Utopian Brewing suggested a collaboration, we jumped at the chance. </span></p><p><span style="font-family: helvetica;">It's finally ready, and you can order it <a href="https://www.ramsgatebrewery.co.uk/online-store/GADDS-x-Utopian-Green-Hop-Pilsner-x-12-cans-p509471297" target="_blank">here</a>, in time for the official launch on Wednesday 23rd at both the <a href="https://www.ravensgatearms.co.uk/" target="_blank">Ravensgate Arms</a> in Ramsgate, and at <a href="https://www.facebook.com/topshambrewery" target="_blank">Topsham Brewery and Taproom</a>, in Exeter, if you're down that way. Read on if you're interested in how it was brewed.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLHc6CAEIM9lfHkkX38yFOwm3gloPAvBnJhHt07IjmpXiielx6BkGMG_aiji_s1PGMCpDY42lLKquM0gxPe5R3bGz8Qj7Ew9FZAPziy94eVgxvfphavMcKKQN97DB07PQxliQkeCI59LnZ12rVaa3y2SAP_mS4OUF1yIpm94SgMq2eZgv02wNGVu4KCw/s4000/Utopian%20440%20can%20group.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2500" data-original-width="4000" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLHc6CAEIM9lfHkkX38yFOwm3gloPAvBnJhHt07IjmpXiielx6BkGMG_aiji_s1PGMCpDY42lLKquM0gxPe5R3bGz8Qj7Ew9FZAPziy94eVgxvfphavMcKKQN97DB07PQxliQkeCI59LnZ12rVaa3y2SAP_mS4OUF1yIpm94SgMq2eZgv02wNGVu4KCw/s320/Utopian%20440%20can%20group.jpg" width="320" /></a></div><br /><span style="font-family: helvetica;"><br /></span><p></p><p><span style="font-family: helvetica;">One of the secrets, the main secret in fact, to brewing great pilsner is in the fermentation - to secure the 'clean' part of the specification, this must be conducted at distinctly chilly temperatures of around 10</span>°<span style="font-family: helvetica;">C, slowing the yeast down to a relative crawling pace. Now, our own yeast wouldn't get out of bed for anything cooler than 14</span>°<span style="font-family: helvetica;">C but, luckily for us, the Utopian strain, no doubt (nefariously) first obtained from a centuries old Bavarian craft brewery in a hollowed out walking stick (or such), is a master of the colder arts. These ninja strains possess a princess and the pea characteristic, and must be protected from the real world at all costs - basically, if it isn't at just the right temperature, in just the right fermenting beer, in just the right shaped fermenting vessel, it has to be undisturbed, and close to freezing, in the dark confines of a medieval cellar below Munich. For this reason, very early on the morning of our brewday, the yeast was rushed up from Devon, packed in ice in the back of a brewers' campervan/yeast ambulance, compassionately cared for by the very highly qualified, German trained, Utopian Brew Master. This set the tone for our collaboration.</span></p><p><span style="font-family: helvetica;">Syndale Farm near Faversham, towards the end of harvest, was the early morning meeting venue. Farming father and daughter, John and Anna Clinch, grow the very finest East Kent Golding hops in the world here - the 'brick earth' land blessed with cool, springtime, on-shore breezes and warm, sunny, mid-summer sunshine that this hop variety loves. Walking this land is essential to set the tone for green-hop-brewing, followed by hop chat with pickers and, finally, collecting a van full of freshly picked, green, and aromatic hop cones. It was a tough harvest this year, the bines coming under a lot of water stress due to drought conditions. This isn't good for the farmers as the crop is consequently short, but it's great for brewers and drinkers as the hop flavour and aroma tends to improve. These are the best EKG this author has seen in 30 years.</span></p><p><span style="font-family: helvetica;">Once back at the brewery we made beer, mashing UK grown 'Czech' pilsner malt and loading our hop stash very late in the boil, before pitching the sleepy, unsuspecting Utopian yeast.</span></p><p><span style="font-family: helvetica;"><br /></span><span style="font-family: helvetica;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx4L9BHnKSRkrsHTVD8K76-AB-oTwMMK-nVnwRwG47lLlK1crMOnWjV2hQOcikm9lJLU3uIBGr3o4Axm5xvs-nXTXnGtR1VnhIcdwDuet1mix1wGxQIBezjn1up9_IiquJ9EUSy_V4oRhBhoIFGGCQhkaarUqL3lPJs8ogoWZpYs4ToIQO6ZbWAcFm3A/s4032/20220914_170800.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx4L9BHnKSRkrsHTVD8K76-AB-oTwMMK-nVnwRwG47lLlK1crMOnWjV2hQOcikm9lJLU3uIBGr3o4Axm5xvs-nXTXnGtR1VnhIcdwDuet1mix1wGxQIBezjn1up9_IiquJ9EUSy_V4oRhBhoIFGGCQhkaarUqL3lPJs8ogoWZpYs4ToIQO6ZbWAcFm3A/s320/20220914_170800.jpg" width="240" /></a></span></div><p></p><p style="text-align: center;"><span style="font-family: helvetica; font-size: xx-small;">German trained brewers behaving strangely</span></p><p style="text-align: left;"><span style="font-family: helvetica;">Fermentation was cool, and slow; if it's a super clean brew you're looking for, you need to be patient. Once all the sugars have been used up, the temperature is dropped slowly, and daily, to get below zero without upsetting the pernickety yeast (most off-flavours in beer are due to brewers upsetting pernickety yeast).</span></p><p style="text-align: left;"><span style="font-family: helvetica;">After 2 weeks of fermentation, and 6 weeks of cold lagering, the Green Hop Pilsner was canned, and kegged, unfiltered. And here we are - it's in warehouse, and ready to ship on Monday. </span></p><p style="text-align: left;"><span style="font-family: helvetica;">We do our own thing at GADDS', and rarely collaborate, but we do strive for Utopia, and when we find it, this beer will be on tap.</span></p><p style="text-align: left;"><span style="font-family: helvetica;">Get some <a href="https://www.ramsgatebrewery.co.uk/online-store/GADDS-x-Utopian-Green-Hop-Pilsner-x-12-cans-p509471297" target="_blank">here</a>, and use the code "sawitontheblog" for a 5% discount (a reward for reading all this way down the page, thanks). </span></p><p class="MsoNormal"><o:p></o:p></p>Gadds Beers Hophttp://www.blogger.com/profile/10276726399465728265noreply@blogger.com0tag:blogger.com,1999:blog-5607568838371116519.post-77863343314610571592022-09-09T14:03:00.007+01:002022-09-09T14:08:09.077+01:00CO2 capture in a small brewery – a case study<h1 style="line-height: 150%; margin-top: 0cm;"><br /></h1><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhPXg_02C2ljRgFaMGyGEz1LW4VgbE0vlqUsIUfohDHQoPWDTGkWB0MlWOlDFhAjnP99GEgNTFAp1j_JPvUQvb14AjShfY4b-mzhDpgwscfaOhA2ro0cYgOdt_wzK2Ttd1MLl0WrZFOgtIYH8cYTrxc9-eTCK88SSpUsozhpY43ATT9WzsaASCSBOeE8A" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="786" data-original-width="1146" height="274" src="https://blogger.googleusercontent.com/img/a/AVvXsEhPXg_02C2ljRgFaMGyGEz1LW4VgbE0vlqUsIUfohDHQoPWDTGkWB0MlWOlDFhAjnP99GEgNTFAp1j_JPvUQvb14AjShfY4b-mzhDpgwscfaOhA2ro0cYgOdt_wzK2Ttd1MLl0WrZFOgtIYH8cYTrxc9-eTCK88SSpUsozhpY43ATT9WzsaASCSBOeE8A=w400-h274" width="400" /></a></div><br /><p></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: Helvetica; line-height: 150%; mso-bidi-font-family: "Times New Roman";">The UK’s small brewers (those producing below 100,000 HL/yr<a href="file:///C:/Users/Eddie/Dropbox/Briefcase/CO2%20recovery/CO2%20capture%20in%20a%20small%20brewery.docx#_ftn1" name="_ftnref1" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="line-height: 107%;">[1]</span></span><!--[endif]--></span></a>)
account for the production of approximately 215 million litres of beer, at an
average ABV of 4.6% (3.65% ABW)<a href="file:///C:/Users/Eddie/Dropbox/Briefcase/CO2%20recovery/CO2%20capture%20in%20a%20small%20brewery.docx#_ftn2" name="_ftnref2" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="line-height: 107%;">[2]</span></span><!--[endif]--></span></a>.
Taking into account fermentation vessel (FV) losses (10%), stoichiometry<a href="file:///C:/Users/Eddie/Dropbox/Briefcase/CO2%20recovery/CO2%20capture%20in%20a%20small%20brewery.docx#_ftn3" name="_ftnref3" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="line-height: 107%;">[3]</span></span><!--[endif]--></span></a>
informs us that the total amount of CO<sub>2</sub> produced by this
fermentation is: </span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: Helvetica; line-height: 150%; mso-bidi-font-family: "Times New Roman";">1.1 x 3.65% x 0.9565 x 215 = 8.26 million kgs, or 8,260 metric
tonnes (t), or 0.038 kg/l. </span></p><p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: Helvetica; line-height: 150%; mso-bidi-font-family: "Times New Roman";">Until very recently, all of this was vented to the
atmosphere.</span><span style="font-family: Helvetica;"> </span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: Helvetica; line-height: 150%; mso-bidi-font-family: "Times New Roman";">Of this beer, around 100 million litres are packaged flat,
into cask<a href="file:///C:/Users/Eddie/Dropbox/Briefcase/CO2%20recovery/CO2%20capture%20in%20a%20small%20brewery.docx#_ftn4" name="_ftnref4" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="line-height: 107%;">[4]</span></span><!--[endif]--></span></a>.
Therefore, 115 million litres of small brewery beer is carbonated, and, whilst
some of this will undoubtably be carbonated via a spunded fermentation, the
vast majority will rely on liquid CO<sub>2</sub> purchased on the wholesale
market, not only to carbonate the beer, but also to back pressure vessels and
fillers in order to prevent that carbonation from escaping.</span><span style="font-family: Helvetica;"> </span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: Helvetica; line-height: 150%; mso-bidi-font-family: "Times New Roman";">Bottling, canning and kegging in small brewery packaging facilities
typically uses up to 0.05 kg per litre to carbonate the beer and run the
filling machines<a href="file:///C:/Users/Eddie/Dropbox/Briefcase/CO2%20recovery/CO2%20capture%20in%20a%20small%20brewery.docx#_ftn5" name="_ftnref5" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span style="line-height: 107%;">[5]</span></span><!--[endif]--></span></a>.
Therefore, as an industry, we are on the one hand releasing 8,260 t of CO<sub>2</sub>
into the atmosphere as a result of fermentation, and, on the other hand,
purchasing 5,750 t of CO<sub>2</sub> from the wholesale market to put back into
the beer. In the days of plenty, marrying these two CO<sub>2</sub> streams up
(one out, the other in) via technology wasn’t considered worth the hassle,
despite the engineering being already fully available (albeit in a macro form).
Recent price rises in wholesale liquid CO<sub>2</sub> (and a couple of industry-wide
droughts of the stuff) have changed the dynamic; two firms have entered the
market, seeking to provide a solution that matches up this supply with the
demand, by capturing the evolved CO<sub>2</sub>, rendering it fit for use and liquidising
it for storage and transport. Earthly Labs, based in the US, have developed a CO<sub>2</sub>
recovery unit for craft brewers above the 15k hl/yr scale, and have some units
operational in the US. Dalum Beverage Engineering from Denmark have developed a
unit suitable for brewers producing 5k+ hl/yr scale, of which there are two already
operational in Denmark, a third recently installed at GADDS’ The Ramsgate
Brewery in the UK, with more units on their way to the Faro Islands, Norway,
Bristol and beyond. This paper is an attempt to explain the principles and
reality of capturing fermentation-evolved CO<sub>2</sub> from a small brewery,
and transporting it to a craft drink packager for reuse, in place of wholesale
gas.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: Helvetica; line-height: 150%; mso-bidi-font-family: "Times New Roman";"> </span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: Helvetica; line-height: 150%; mso-bidi-font-family: "Times New Roman";">The installed system consists of collection pipework, a foam
trap, the capture unit and transport/storage vessels.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: Helvetica; line-height: 150%; mso-bidi-font-family: "Times New Roman";"> </span></p>
<h2 style="line-height: 150%; margin-top: 0cm;"><b><span style="font-family: Helvetica; font-size: small; line-height: 150%;">Collection<o:p></o:p></span></b></h2>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: Helvetica; line-height: 150%; mso-bidi-font-family: "Times New Roman";">CO<sub>2</sub> is collected from closed FVs via the CIP arm.
Following the lag phase, active fermentation clears the vessel headspace gas
(air) and the O<sub>2</sub> content is monitored via a handheld unit held at
the CIP arm. Once below 0.6%, the collection can begin. The CIP arm is
connected, via a 1-inch braided hose, to a manifold leading to a 1-inch
collection main, a PRV (in case of unit failure) and a foam trap. The system is
designed to operate at 0.25 bar, a low enough pressure not to trouble the yeast
or flavour profile of the beer.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: Helvetica; line-height: 150%; mso-bidi-font-family: "Times New Roman";"> </span></p>
<h2 style="line-height: 150%; margin-top: 0cm;"><b><span style="font-family: Helvetica; font-size: small; line-height: 150%;">O<sub>2</sub> monitoring<o:p></o:p></span></b></h2>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: Helvetica; line-height: 150%; mso-bidi-font-family: "Times New Roman";">From the foam trap, the CO<sub>2 </sub>enters the capture
unit and is now monitored for O<sub>2</sub> content by the unit. Should the O<sub>2</sub>
content stray above 0.6%, the gas is vented until O<sub>2</sub> levels lower. In
reality, oxygen levels in evolved fermentation gas fall to below 0.6% within a
few hours and don’t increase thereafter. <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: Helvetica; line-height: 150%; mso-bidi-font-family: "Times New Roman";"> </span></p>
<h2 style="line-height: 150%; margin-top: 0cm;"><b><span style="font-family: Helvetica; font-size: small; line-height: 150%;">Low pressure scrubber<o:p></o:p></span></b></h2>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: Helvetica; line-height: 150%; mso-bidi-font-family: "Times New Roman";">The gas enters the base of a 3m tall, narrow cylinder filled
with surface area busting stainless steel pall rings. Cold water is trickled
down the column as the gas makes its way up it. Here, alcohols, esters and
other impurities are picked up by the water (thereby separating them from the
gas) and the resultant effluent is collected as a ‘grey’ water supply.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: Helvetica; line-height: 150%; mso-bidi-font-family: "Times New Roman";"> <o:p></o:p></span></p>
<h2 style="line-height: 150%; margin-top: 0cm;"><b><span style="font-family: Helvetica; font-size: small; line-height: 150%;">Compression<o:p></o:p></span></b></h2>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: Helvetica; line-height: 150%; mso-bidi-font-family: "Times New Roman";">On leaving this column, the clean gas runs through a solids
filter and onto a 3-stage compression process, with intermediate cooling and
water removal stages. The Dalum designed, oil-free, variable speed, single
stroke, 3-stage compressor is right at the heart of the unit. Gas is compressed
to 35 - 45 bar in the multi-cylinder piston chamber, regulated to 60°C, and the
moisture removed is collected as grey water. Between stages 2 and 3, the gas
passes through a high-pressure sulphur scrubber.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: Helvetica; line-height: 150%; mso-bidi-font-family: "Times New Roman";"> </span></p>
<h2 style="line-height: 150%; margin-top: 0cm;"><b><span style="font-family: Helvetica; font-size: small; line-height: 150%;">Dehydration<o:p></o:p></span></b></h2>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: Helvetica; line-height: 150%; mso-bidi-font-family: "Times New Roman";">The dry gas, now at ambient temperature and high pressure,
passes through a column containing inert aluminium oxide desiccant, for super
drying. The degree of dryness of a gas can be expressed in terms of the dew
point – the temperature at which, under constant pressure, the gas has 100%
humidity. The lower the dew point, the drier the gas. On exiting the
dehydration columns, the CO<sub>2 </sub>has a dew point typically of -60°C. <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: Helvetica; line-height: 150%; mso-bidi-font-family: "Times New Roman";"> </span></p>
<h2 style="line-height: 150%; margin-top: 0cm;"><b><span style="font-family: Helvetica; font-size: small; line-height: 150%;">Rectification/liquefaction<o:p></o:p></span></b></h2>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: Helvetica; line-height: 150%; mso-bidi-font-family: "Times New Roman";">At 35+ bar, the super dry gas now only requires cooling to 3
or 4 °C to liquify and enters a Dalum designed glycol cooled condenser, and on
to a reboiler. Constant boiling releases O<sub>2</sub> molecules from the
liquid phase CO<sub>2</sub>, which migrate back through the condenser and are
vented off periodically. Purified, liquid CO<sub>2</sub> collects in a small
tank at the end of the system and is pushed into 240 litre transport vessels.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: Helvetica; line-height: 150%; mso-bidi-font-family: "Times New Roman";"> </span></p>
<h2 style="line-height: 150%; margin-top: 0cm;"><b><span style="font-family: Helvetica; font-size: small; line-height: 150%;">Collection, storage and transportation<o:p></o:p></span></b></h2>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: Helvetica; line-height: 150%; mso-bidi-font-family: "Times New Roman";">The brewhouse at GADDS’ produces 26 hl of wort per brew,
fermented in either single or double batches under a top pressure of 0.25 bar.
After a lag phase of around 8 hours, a single fermentation will evolve gas with
an oxygen content below 0.5% and at a rate of 1.5kg/hr for approximately 48
hours. A handheld O<sub>2</sub> monitor lets the brewers know when to hook up
the fermentation to the collection system (generally 16 hours from yeast
pitching). Some CO<sub>2</sub> is lost through the initial stage of
fermentation, due to high O<sub>2</sub> content, and some remains in the beer
at the end. With good management, 75% yields have been achieved, with an oxygen
content of <6 ppb, measured with an Orbisphere (wholesale liquid CO<sub>2</sub>
at the bottling site measures 20 ppb O<sub>2</sub>). A burette is used to
demonstrate purity >99.99%.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: Helvetica; line-height: 150%; mso-bidi-font-family: "Times New Roman";"> </span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: Helvetica; line-height: 150%; mso-bidi-font-family: "Times New Roman";">The vacuum insulated transport tanks, mounted on a skids
with casters, and equipped with internal vaporisers, are used to store and
transport the collected gas to the bottling site. Under the ‘small limit’
threshold of 1000kg for CO<sub>2</sub>, these can be transported legally
without any onerous specialist safety equipment.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: Helvetica; line-height: 150%; mso-bidi-font-family: "Times New Roman";">Once off-loaded at the bottling site the tanks are connected
to the CO<sub>2</sub> systems simply via a standard 3/8-inch line and a
secondary regulator. Due to the high quality, this recovered gas is reserved
for carbonation rather than providing back-pressure in vessels and fillers.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: Helvetica; line-height: 150%; mso-bidi-font-family: "Times New Roman";"> </span></p>
<h2 style="line-height: 150%; margin-top: 0cm;"><b><span style="font-family: Helvetica; font-size: small; line-height: 150%;">Review<o:p></o:p></span></b></h2>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><span style="font-family: Helvetica; line-height: 150%; mso-bidi-font-family: "Times New Roman";">This compact unit has a footprint the size of a pallet, but
delivers a game-changing service to the small brewer. The engineering is
inspired, and the quality of the build first class. This isn’t a noisy machine;
it sits and rumbles quietly, hissing every now and then to let you know it’s
still working. And though reliability is excellent, you won’t get the best out
of the unit unless you make the effort to engage with the principles, learn to
drive it, and flex your collection system to suit. This is all well within the
reach of the practical brewer, and there’s a handy remote management system
that records and rewards your efforts. In the interests of balance, I’m
desperately trying to find something negative to say about this, but I can’t.
In my opinion, as an engineer turned brewer, this is awesome.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 150%; margin-bottom: 0cm;"><br /></p><div>
<hr align="left" size="1" width="33%" />
<!--[endif]-->
<div id="ftn1">
<p class="MsoFootnoteText"><span style="font-family: helvetica;"><a href="file:///C:/Users/Eddie/Dropbox/Briefcase/CO2%20recovery/CO2%20capture%20in%20a%20small%20brewery.docx#_ftnref1" name="_ftn1" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span face=""Calibri",sans-serif" style="font-size: 10pt; line-height: 107%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">[1]</span></span><!--[endif]--></span></a>
This report is primarily about technology that has recently become available to
the smaller brewers – it has been available to those brewers above 100k HL for
some years.<o:p></o:p></span></p>
</div>
<div id="ftn2">
<p class="MsoFootnoteText"><span style="font-family: helvetica;"><a href="file:///C:/Users/Eddie/Dropbox/Briefcase/CO2%20recovery/CO2%20capture%20in%20a%20small%20brewery.docx#_ftnref2" name="_ftn2" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span face=""Calibri",sans-serif" style="font-size: 10pt; line-height: 107%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">[2]</span></span><!--[endif]--></span></a>
SIBA Members Survey 2021<o:p></o:p></span></p>
</div>
<div id="ftn3">
<p class="MsoFootnoteText"><span style="font-family: helvetica;"><a href="file:///C:/Users/Eddie/Dropbox/Briefcase/CO2%20recovery/CO2%20capture%20in%20a%20small%20brewery.docx#_ftnref3" name="_ftn3" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span face=""Calibri",sans-serif" style="font-size: 10pt; line-height: 107%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">[3]</span></span><!--[endif]--></span></a> <span class="normaltextrun"><span style="background: white; font-size: 11pt;">Balling, Carl. J. N., Die Bierbrauerei. Verlag von Friedrich
Temski: Prague, CHZ, 1865.</span></span><span class="eop"><span style="background: white; font-size: 11pt;"> </span></span><o:p></o:p></span></p>
</div>
<div id="ftn4">
<p class="MsoFootnoteText"><span style="font-family: helvetica;"><a href="file:///C:/Users/Eddie/Dropbox/Briefcase/CO2%20recovery/CO2%20capture%20in%20a%20small%20brewery.docx#_ftnref4" name="_ftn4" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span face=""Calibri",sans-serif" style="font-size: 10pt; line-height: 107%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">[4]</span></span><!--[endif]--></span></a>
SIBA Members Survey 2021<o:p></o:p></span></p>
</div>
<div id="ftn5">
<p class="MsoFootnoteText"><span style="font-family: helvetica;"><o:p></o:p></span></p>
</div>
</div><p><span style="font-family: helvetica;"><a href="file:///C:/Users/Eddie/Dropbox/Briefcase/CO2%20recovery/CO2%20capture%20in%20a%20small%20brewery.docx#_ftnref5" name="_ftn5" title=""><span class="MsoFootnoteReference"><span class="MsoFootnoteReference"><span face=""Calibri",sans-serif" style="font-size: 10pt; line-height: 107%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">[5]</span></span></span></a>
South East Bottling internal audit. </span></p>Gadds Beers Hophttp://www.blogger.com/profile/10276726399465728265noreply@blogger.com3tag:blogger.com,1999:blog-5607568838371116519.post-75217770688291848592022-08-12T12:05:00.000+01:002022-08-12T12:05:25.326+01:00Carbon capture in a small brewery<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwaWI73JKw36NakMsmHsZJu3UlS_Vci0zSSR6dLbQ2KXWQoQhKy8w9S-cJtwaPSVh0fxlSwELkPzqt7KDdXFrXNdqAzu_FfDcCU95QDe6WnBlcE_ItYyCAE1YKluVZoUZSta3vbu0FHBNHOZZxf_l0ZcW6K24r3lg83gJNUNpsK9fmDQoFZacIx-8Fbw/s4032/20220806_150917.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwaWI73JKw36NakMsmHsZJu3UlS_Vci0zSSR6dLbQ2KXWQoQhKy8w9S-cJtwaPSVh0fxlSwELkPzqt7KDdXFrXNdqAzu_FfDcCU95QDe6WnBlcE_ItYyCAE1YKluVZoUZSta3vbu0FHBNHOZZxf_l0ZcW6K24r3lg83gJNUNpsK9fmDQoFZacIx-8Fbw/s320/20220806_150917.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: x-small;">Very funky engineering</span></div><br /><p></p><p class="MsoNormal"><span style="font-family: Helvetica;">Brewing beer involves the
fermentation of sugars (from malted barley) by yeast, producing alcohol, and
carbon dioxide (CO<sub>2</sub>) which is largely vented off to the atmosphere. The
very largest brewers, your Heinekens and your Molson Coorses, have huge great
bits of equipment that capture this </span><span style="font-family: Helvetica;">CO</span><sub style="font-family: Helvetica;">2</sub><span style="font-family: Helvetica;">, purifying it and condensing it into a
liquid form they can then use for the kegging, canning and bottling of the
beer. The smaller brewer, however, cannot capture this </span><span style="font-family: Helvetica;">CO</span><sub style="font-family: Helvetica;">2</sub><span style="font-family: Helvetica;"> and must let it go,
and then, in a cruel twist of circumstance, buy liquid </span><span style="font-family: Helvetica;">CO</span><sub style="font-family: Helvetica;">2</sub><span style="font-family: Helvetica;"> to put back into the
beer and to run the kegging, canning and bottling machines. Crazy eh?<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: Helvetica;">But not for much longer.
A genius Danish engineer, Kim Dalum, has successfully miniaturised the </span><span style="font-family: Helvetica;">CO</span><sub style="font-family: Helvetica;">2</sub><span style="font-family: Helvetica;"> capture technology for use in smaller breweries, and the very first one in the
UK is here at GADDS’, undergoing full sea trials.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: Helvetica;">To give you an idea of
the scale of the </span><span style="font-family: Helvetica;">CO</span><sub style="font-family: Helvetica;">2</sub><span style="font-family: Helvetica;"> given off during fermentation – here at GADDS’ it accounts
for around 25% of our carbon footprint. We’re hoping to capture 2/3rds of this,
reducing our fp by 17% in one go. We then sell the purified </span><span style="font-family: Helvetica;">CO</span><sub style="font-family: Helvetica;">2</sub><span style="font-family: Helvetica;"> to our bottling
company who will put it back into our bottled beers, reducing their footprint
at the same time. Our aim is to prove the technology and concept, and then show
other small brewers how it can help them, and their footprint.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: Helvetica;">Back the engineers, they
have the answers.<o:p></o:p></span></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqu63538UO8S2I1s-FB2tN3MMC3Ax3WDObqagcbEneqXdR2kL-yj72kDr72b51RXYIS3_TDl3DNSGEg9fiiUPJPX_6q5t_B-u42cmstuoTNRxJk_R6NSIljy1d3CV-trw2hlVhSQYtUx5Gr1ki2n64w9yBqSFB2mIjxZFzOv5PkCdVk2qORC4h59G3qg/s4032/20220811_101826.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqu63538UO8S2I1s-FB2tN3MMC3Ax3WDObqagcbEneqXdR2kL-yj72kDr72b51RXYIS3_TDl3DNSGEg9fiiUPJPX_6q5t_B-u42cmstuoTNRxJk_R6NSIljy1d3CV-trw2hlVhSQYtUx5Gr1ki2n64w9yBqSFB2mIjxZFzOv5PkCdVk2qORC4h59G3qg/s320/20220811_101826.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica; font-size: x-small;">The purity is very high indeed - this showing 16 parts per billion oxygen, which is better than most CO2 on the wholesale market.</span></div><br /><span style="font-family: Helvetica;"><br /></span><p></p>Gadds Beers Hophttp://www.blogger.com/profile/10276726399465728265noreply@blogger.com0tag:blogger.com,1999:blog-5607568838371116519.post-32677551126749482842022-07-22T09:52:00.000+01:002022-07-22T09:52:17.141+01:00Solar update<span style="font-family: helvetica;">Our current electricity rate is about 15 pence per kWh, ignoring the daily standing charge.</span><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">The solar array cost us £13,000.</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">Therefore once the solar array has produced 13,000 / 0.15 = 86,700 kWh (86.7 mWh) it will have paid for itself.</span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgcw5wNr_QykSmYFdPHgX1zI1hY64WouC0C9EznyPXhAJXBH2tX9FyYZ6UTCui11-hm8Xgd43pZjUiTVggzWcBlDra9dDldrColGmROv2r7cS2LalbjaCTKmoGDGmf5ydXc4yKBj4Y2GYnJ0klyaI_rL5giwnwWFu0k_16AQB-7uqgoDDkBOeXwbwFAgg" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="420" data-original-width="613" height="274" src="https://blogger.googleusercontent.com/img/a/AVvXsEgcw5wNr_QykSmYFdPHgX1zI1hY64WouC0C9EznyPXhAJXBH2tX9FyYZ6UTCui11-hm8Xgd43pZjUiTVggzWcBlDra9dDldrColGmROv2r7cS2LalbjaCTKmoGDGmf5ydXc4yKBj4Y2GYnJ0klyaI_rL5giwnwWFu0k_16AQB-7uqgoDDkBOeXwbwFAgg=w400-h274" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;">It's cloudy today.</span></div><br /><div style="text-align: left;">28 months after installation the array has produced 35.85 mWh, or 41% of target, suggesting that, in a further 40 months time, pay back will have been made in full (in a total of 5.7 years). </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Of course, this doesn't take into account the fact that the current rate of £0.15/kWh will at least double when our pre-crisis contract runs out early in 2023. If we factor this in payback will be achieved in 25 months time, a total of 53 months (4.4 years) from installation.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">These are 20 year panels, giving us 15.6 years of totally free electricity, and given the present direction of travel, that is going to be worth a substantial amount of savings.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">One of our better investment decisions.</div></div></span></div>Gadds Beers Hophttp://www.blogger.com/profile/10276726399465728265noreply@blogger.com0tag:blogger.com,1999:blog-5607568838371116519.post-32764028887064066642022-07-01T12:18:00.001+01:002022-07-01T12:18:14.508+01:00The Chairman's Beer Festival<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDG3uxMAvLf3BRfJfWLhLc5Bt2pg1jIW1s-2JtOCnWNj0xnLS3jYewYRSH6awMn6EGGubhzkc6lTctODvD7xpVPs7XJYI4R_t-Eg9AXXlLGZ6-emoQl4eN6YEmzW8NwT8dNtTDzOYryMShqJG6o5EHQa0Ej_UAjX_IwG2O6j7XIQhdKP6IYjyYlXbbWw/s1191/Friends%20from%20north%20poster.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1191" data-original-width="842" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDG3uxMAvLf3BRfJfWLhLc5Bt2pg1jIW1s-2JtOCnWNj0xnLS3jYewYRSH6awMn6EGGubhzkc6lTctODvD7xpVPs7XJYI4R_t-Eg9AXXlLGZ6-emoQl4eN6YEmzW8NwT8dNtTDzOYryMShqJG6o5EHQa0Ej_UAjX_IwG2O6j7XIQhdKP6IYjyYlXbbWw/w283-h400/Friends%20from%20north%20poster.jpg" width="283" /></a></div><br /> <p></p>Gadds Beers Hophttp://www.blogger.com/profile/10276726399465728265noreply@blogger.com0tag:blogger.com,1999:blog-5607568838371116519.post-85963982612663801462022-03-28T14:44:00.001+01:002022-03-28T14:47:05.827+01:00Road to Net Zero - Chapter 1<p><span style="font-family: helvetica;">Here's a thing: fermentation produces heat, and if we didn't dissipate that heat the beer would be rubbish, so we use electricity to run refrigeration plants that chill glycol and pump it around jackets on the fermentation vessels, taking the heat away. When the ambient temperature is low, such as in the winter (or at night) the chillers don't need to work so hard, and so draw little electricity, and, conversely, when the ambient temperature is high, such as when the sun shines, the chillers work harder, drawing more electricity. Happily for us this matches electricity production from solar panels - they produce more in the daytime, and in the summer, than they do at night time, and in the winter. In 2020, just as the world locked down, we installed 45 solar panels on the roof of the brewery, and we now have some data to analyse their contribution.</span></p><p><span style="font-family: helvetica;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEit3vhbDXlbROUC08dWz4jJOhrQIWZBJnH6EZh7_2qEunUk0P27Ohgpadq1dNPhrAAcz5mKeE3k_dzKS3V-AXoIG1EgDKcFd6m3F9DpfnNmBrpEo-FrB5J1vkPE0wV965qLn1KMpoPQGWCBYyafHclXrPYJV7YakrU-P6Lut6rVLle8hUyX0j6_hbHnhQ" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="724" data-original-width="901" height="300" src="https://blogger.googleusercontent.com/img/a/AVvXsEit3vhbDXlbROUC08dWz4jJOhrQIWZBJnH6EZh7_2qEunUk0P27Ohgpadq1dNPhrAAcz5mKeE3k_dzKS3V-AXoIG1EgDKcFd6m3F9DpfnNmBrpEo-FrB5J1vkPE0wV965qLn1KMpoPQGWCBYyafHclXrPYJV7YakrU-P6Lut6rVLle8hUyX0j6_hbHnhQ=w373-h300" width="373" /></a></span></div><p></p><p><span style="font-family: helvetica;">The above graph shows the last 7 days, starting with Tuesday 22nd. The red area is consumption, and you can see how we have a base level of around 2 kW during the night, rising up to over 10 kW on most days as the chillers work harder. The extra tall spikes on Mondays, Wednesdays and Fridays are from the cask washer.</span></p><p><span style="font-family: helvetica;">The blue area is solar production and it's plain to see that it's well matched to consumption. Green denotes times when production exceeds consumption and the excess goes into the grid. In the last 7 days we've consumed 627 kW hours, producing 57% of that ourselves.</span></p><p><span style="font-family: helvetica;">If we're paying 15 pence per kWh, we've saved £53.60 in a week. The total project cost was £15k, so you can see payback is going to be around 8 years at today's prices. </span></p><p><span style="font-family: helvetica;">We're currently doing some feasibility work on a solar roof for the warehouse - it's a chilled space, and so there should be a good match there, but it's also used to charge the fork lift truck, a motorised pallet truck and a delivery van, and, since these activities occur mainly at night, their consumption won't match solar production unless we invest in a battery system, or rethink our habits. Once we have some data on consumption I'll share it with you.</span></p><p><br /></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><o:p></o:p></p>Gadds Beers Hophttp://www.blogger.com/profile/10276726399465728265noreply@blogger.com2tag:blogger.com,1999:blog-5607568838371116519.post-70095137156671897622022-02-04T13:18:00.002+00:002022-02-04T13:20:02.953+00:00Happy Birthday Old Friend<p style="text-align: center;"><span style="color: #f3f3f3; font-family: helvetica;"><br /></span></p><p style="text-align: center;"><span style="color: #f3f3f3; font-family: helvetica;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="color: #f3f3f3; font-family: helvetica;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiEEtyJscfOCxvBmnBwfrY5c5ZhPUe0awH2gb15qb736bWntdstkbuQfrz5nk_qq8n9oQPCxHRTZB_EKTE_nSYkrPVQw-rw8DOUVrS1uWnM4de0LLfCvFckjIbkwJVn9d3gLqZsFlh73ILrMRNLrUU3My9owfj5uEjNzzup89h3GOF5npzggU41pYmj_g=s2560" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2560" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiEEtyJscfOCxvBmnBwfrY5c5ZhPUe0awH2gb15qb736bWntdstkbuQfrz5nk_qq8n9oQPCxHRTZB_EKTE_nSYkrPVQw-rw8DOUVrS1uWnM4de0LLfCvFckjIbkwJVn9d3gLqZsFlh73ILrMRNLrUU3My9owfj5uEjNzzup89h3GOF5npzggU41pYmj_g=s320" width="180" /></a></span></div><span style="color: #f3f3f3; font-family: helvetica;"><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> <span style="text-align: center;">I find it hard to believe, but the records
confirm it - we've been brewing GADDS' Number 3 Premium Kentish Pale Ale for 20
years. In February 2002 I concocted a very simple pale ale using a high quality
pale malted barley variety, and the very best hops I could find, East Kent
Goldings. I can still vividly remember my first pint, how it tasted, and how I
felt (pretty chuffed). The recipe hasn't changed ever since.</span></span><p></p><p class="MsoNormal" style="line-height: 150%; text-align: center;"><span style="line-height: 150%;"><span style="color: #f3f3f3; font-family: helvetica;">
Here's some fun facts about GADDS' Number 3: <o:p></o:p></span></span></p>
<ul type="disc">
<li class="MsoNormal" style="line-height: 150%; text-align: center; text-size-adjust: 100%;"><span style="line-height: 150%;"><span style="color: #f3f3f3; font-family: helvetica;">It was first brewed in the Royal Harbour Brewhouse and
Bakers - we'd spent 18 months restoring this derelict restaurant on
Ramsgate Seafront that later went on to become the Belgium Bar, the Green
Tara and now the Ramsgate Market.<o:p></o:p></span></span></li>
<li class="MsoNormal" style="line-height: 150%; text-align: center; text-size-adjust: 100%;"><span style="line-height: 150%;"><span style="color: #f3f3f3; font-family: helvetica;">Our first customers were The Artillery Arms, The New
Inn (Minster) and The Grange. <o:p></o:p></span></span></li>
<li class="MsoNormal" style="line-height: 150%; text-align: center; text-size-adjust: 100%;"><span style="line-height: 150%;"><span style="color: #f3f3f3; font-family: helvetica;">In June of 2002 the we sold casks of Number 3 to the
Montefiore Arms for the first time. The price was £55 each, plus vat.<o:p></o:p></span></span></li>
<li class="MsoNormal" style="line-height: 150%; text-align: center; text-size-adjust: 100%;"><span style="line-height: 150%;"><span style="color: #f3f3f3; font-family: helvetica;">Number 3 won 'Best Beer in Kent' in 2009, and 5 times
after that, and was runner up Champion Beer of Britain in 2017.<o:p></o:p></span></span></li>
<li class="MsoNormal" style="line-height: 150%; text-align: center; text-size-adjust: 100%;"><span style="line-height: 150%;"><span style="color: #f3f3f3; font-family: helvetica;">I originally wanted to call it 'East Kent Gold', but
was out voted by my fellow founders - both mathematicians, they felt
simple numbers would allow the beer to do the talking. I can't argue with
that.<o:p></o:p></span></span></li>
</ul>
<span style="color: #f3f3f3; font-family: helvetica;"><div style="text-align: center;">Help us celebrate by voting for Number 3 in the <a href="https://ramsgatebrewery.us19.list-manage.com/track/click?u=54bedfb8cb1407043f260e212&id=2d49557181&e=6294529b45" style="text-size-adjust: 100%;" target="_blank">Taste Of Kent Awards</a>, and then reward yourself
with a case or two of Number 3 from the <a href="https://ramsgatebrewery.us19.list-manage.com/track/click?u=54bedfb8cb1407043f260e212&id=0c8b1e7346&e=6294529b45" style="text-size-adjust: 100%;" target="_blank">shop</a>, using the well deserved
"ILOVENO3" code at checkout for a handy 20% discount*.</div>
<div style="text-align: center;"><br /></div><div style="text-align: center;">Cheers!</div><div style="text-align: center;">The GADDS</div>
<div style="text-align: center;"><br /></div>
<div style="text-align: center;"><br /></div><div style="text-align: center;">*one use per customer, ends 28th February 2002.</div></span><div style="text-align: center;"><br /></div>
<!--[if !supportLineBreakNewLine]-->
<!--[endif]-->Gadds Beers Hophttp://www.blogger.com/profile/10276726399465728265noreply@blogger.com1tag:blogger.com,1999:blog-5607568838371116519.post-25981319135361777672021-11-21T13:42:00.000+00:002021-11-21T13:42:01.066+00:00Trouble Brewing <p><span style="font-family: helvetica;">From time to time we need to talk about beer duty, one of the taxes that Her Majesty's Treasury applies to our fun, adding between 20 and 55p to a typical pint. We're happy to pay it, safe in the knowledge that the money raised is used to help fund social necessities such as schools and hospitals, and that the progressive system, introduced 20 years ago, is fair, with the most able (the multinational breweries) contributing the most.</span></p><p><span style="font-family: helvetica;">However, as you may have read last year, plans have been drawn up by government to overhaul alcohol duties as a whole, and beer duty in particular. What you won't yet have read about are the implications of these changes, and that's what we need to talk about.</span></p><p><span style="font-family: helvetica;">The calculation of beer duty isn't difficult, but it is boring, so I've done it for you. This is what it means for your regular pint, whether that's a beer from a small brewery such as GADDS' Number 5 Best Bitter, a beer from a medium sized brewery such as Pig's Rump Best, or a beer from a massive multi-national corporation such as Green King Best. </span></p><p><span style="font-family: helvetica; font-size: medium;"><b>Small brewery beer duty will rise from around 24 to 27 pence per pint. Taking into account the pub's margin and vat, you'll likely see a <i>rise</i> of 8 pence a pint at the pumps.</b></span></p><p><span style="font-family: helvetica; font-size: medium;"><b>Medium sized brewery beer duty will fall from 36 to 31 pence a pint, and you'll see the price at the pump <i>drop</i> by about 14 pence.</b></span></p><p><span style="font-family: helvetica; font-size: medium;"><b>And mega-corp beer duty will also fall, from 48 to 45 pence leading to <i>drop</i> at the pumps by around 7 pence.</b></span></p><p><span style="font-family: helvetica;">You'll have noticed that the largest, and the medium sized, brewers are to see a lowering of their duty liabilities, and you'll have noticed too that it's the smallest brewers paying for this. Why would the government do this? I honestly don't know, I've heard all the reasoning and none of it stacks up to scrutiny. Private Eye think they have a clue though:</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxYG0J8fwJDYPLoICNkLvLeRH5wwUzZ7wm5An5dsUD2tqM4x3mI5dU9L8r9u9pe3C1ZxGdKBDeUo250ZkjaGxhf3p_HUiO5KKGuc9BPQZu0YgZxmitj2JKj6-RK2rCBmhvrTW86G9xhtN6/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="1416" data-original-width="1591" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxYG0J8fwJDYPLoICNkLvLeRH5wwUzZ7wm5An5dsUD2tqM4x3mI5dU9L8r9u9pe3C1ZxGdKBDeUo250ZkjaGxhf3p_HUiO5KKGuc9BPQZu0YgZxmitj2JKj6-RK2rCBmhvrTW86G9xhtN6/" width="270" /></a></div><br /><span style="font-family: helvetica; font-size: x-small;">Private Eye, September 2020</span></div><br /><br /><p></p>Gadds Beers Hophttp://www.blogger.com/profile/10276726399465728265noreply@blogger.com2tag:blogger.com,1999:blog-5607568838371116519.post-12786163796804866552021-09-07T15:59:00.000+01:002021-09-07T15:59:35.240+01:00More Hop Harvest News<p style="text-align: center;"><span style="font-family: helvetica;"> </span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-JoHPGUyfqgAU0SrVZd7mwYv1cIOFnUgoHH5Pk9f6WhCzsV5xVhvF2HVqGga798XAruYKh-Ch5bida9XvnIyLVwlc3JOBRV024OxREwPaQabrKYQ9TFdKstNPsb7Z5osbEYmUW5M3Nka/s2048/20210906_152411.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS-JoHPGUyfqgAU0SrVZd7mwYv1cIOFnUgoHH5Pk9f6WhCzsV5xVhvF2HVqGga798XAruYKh-Ch5bida9XvnIyLVwlc3JOBRV024OxREwPaQabrKYQ9TFdKstNPsb7Z5osbEYmUW5M3Nka/s320/20210906_152411.jpg" width="240" /></a></span></div><span style="font-family: helvetica;"><br /><strong style="font-size: 20px;">Harvest</strong></span><p></p><div style="text-align: center;"><span style="font-family: helvetica;">The much anticipated East Kent hop harvest has finally, falteringly, begun. Whilst growers out in the West Country have been busy for a week or more, most in Kent would agree that the local plants are a few-days-to-a-week behind. This is pretty unusual - hops begin to flower according to day length (for instance they go into 'burr', the first sign of flowering, on Summer's Day, the 25th July) so harvest is fairly predictable. However, this year's cold spring and disappointing Autumn, whilst not slowing flowering down per se, has kept the aroma development behind schedule. This current spurt of Indian summer has come just in time though, and those little heavenly cones should finish themselves off very nicely over the coming few days.</span></div><p style="text-align: center;"><span style="font-family: helvetica;"><strong><span style="font-size: 20px;">New Grower News</span></strong><br />Since the sad closure of Humphrey's hop gardens, earlier this year, we've been busy getting to know John & Anna Clinch over at Syndale Farm, situated in a valley north of Faversham (anyone know the name of the valley?). I'm very happy to report that it's not only their East Kent Goldings that are of true origin and world beating quality, so are the growers! This is a small farm, run with passion, knowledge and heaps of laid back friendliness. And in Anna they have a grower for the future, so we get some long term hop supply stability once again. <br /><br /><span style="font-size: 20px;"><strong>Green Hop Day - Saturday 18th September</strong></span><br />Whilst much of our green hop brewing schedule has been delayed by a few days, we begin tomorrow morning with the first gyle (batch). I'm expecting the hop aroma to be a touch understated and we're planning to 'dry hop' this as we cask it next week to allow for that. You can join in too as we tap the very first barrel of Green Hop Ale 2021 up at the brewery at midday, Saturday the 18th. The freshest of beer will then pour until 4:45pm whilst we dance and fool around with the incomputable <a data-cke-saved-href="https://www.facebook.com/gaddzukes/" href="https://www.facebook.com/gaddzukes/" target="_blank">GADDZUKES!</a> and enjoy <a data-cke-saved-href="https://www.thelardercs.com/menus" href="https://www.thelardercs.com/menus" target="_blank">Lisa's wonderful kerbside 5-star food</a>. There is a small charge for tickets but you do get your first pint for free, so it's free, really. Tickets are available <a data-cke-saved-href="http://https://www.ramsgatebrewery.co.uk/online-store/TICKET-GADDS-Green-Hop-Launch-Day-2021-Saturday-18th-September-p379893529?fbclid=IwAR3HynJqI87QVCp25-vZZViiT4tU0cO_jPb-EYYvwLIs5XXQt2uCil5Rhno" href="http://https://www.ramsgatebrewery.co.uk/online-store/TICKET-GADDS-Green-Hop-Launch-Day-2021-Saturday-18th-September-p379893529?fbclid=IwAR3HynJqI87QVCp25-vZZViiT4tU0cO_jPb-EYYvwLIs5XXQt2uCil5Rhno" target="_blank">here</a>.<br /><br />Cask Green Hop Ale will go out to pubs and be available throughout East Kent from late September until mid-October (but is sometimes difficult to find as it sells out quickly).<br /><br />Bottled Green Hop Ale ought to be released by October 1st but supply chain issues may delay this. We'll let you know.<br /><br />The first pints of Green Hop Ale will be available in the <a data-cke-saved-href="https://www.facebook.com/montefiorearms/" href="https://www.facebook.com/montefiorearms/" target="_blank">Monte</a> on the evening of Tuesday 21st. </span><br /></p>Gadds Beers Hophttp://www.blogger.com/profile/10276726399465728265noreply@blogger.com0tag:blogger.com,1999:blog-5607568838371116519.post-16189891134198075342021-09-06T17:33:00.001+01:002021-09-06T17:33:59.279+01:00Hop Harvest Special Edition!<p> <br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCEDK6Bd7Mdex0ZRIdDc9IrRbm_Tl-A3IenO7-fVIu32gZ6iN1X76To0D7kPkgmQis89NNhfgwem704lzISUKTeeNAGZIzBzngk39MQLQBurcHbm79BVkKlXBqH7Znl-su2RS7ADmh60Le/s2048/20210906_152411.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCEDK6Bd7Mdex0ZRIdDc9IrRbm_Tl-A3IenO7-fVIu32gZ6iN1X76To0D7kPkgmQis89NNhfgwem704lzISUKTeeNAGZIzBzngk39MQLQBurcHbm79BVkKlXBqH7Znl-su2RS7ADmh60Le/s320/20210906_152411.jpg" width="240" /></a></div><br /><br /><p></p><p class="MsoNormal"><span style="font-family: Helvetica;">Brewing beer in East Kent
is a rare privilege indeed – not only do we have gorgeous beaches and
fabulously quirky seaside pubs, but we also have the world class East Kent
Golding hops (you may have heard me mention them once or twice?). For all sorts
of reasons Kent became the centre of UK hop growing and, despite all sorts of
other reasons, it remains so to this day. And sometime around 200 years ago the
Golding variety of hop was bred, and then cultivated round here, where it grew
outrageously well, and still does.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: Helvetica;">Under normal
circumstances hops are dried in order to preserve them for use throughout the
year, however, during harvest we can nip out to the farm and beg, borrow or
steal sacksful of freshly picked, lusciously green, undried flowers of nirvana,
before rushing back to the brewery and tipping them into the day’s brew. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: Helvetica;">The resultant beer is a deliciously
rounded pale ale with a touch of zest and the spirit of the East Kent Hop
harvest. Obviously, this is a great thing to be celebrated and we’re kicking
off this year’s fun with a tapping of the first barrel (and drinking it, and
eating lovely food, and dancing with GADDZUKES) on Saturday 18<sup>th</sup>
September.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: Helvetica;">Tickets are the price of
a pint, and you get your first pint free. <a href="https://tinyurl.com/4e3s4452" target="_blank">Here’s</a> where to buy them.</span></p><p class="MsoNormal"><span style="font-family: Helvetica;"><br /></span><span style="font-family: Helvetica;"><o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_YDvpW0qOi-GEzcWxNKv0Fb0-IgGrYnYZtqvlV_wL-o38uwR_qJsT4K-fJimmzyRISYT1iOHt-WMmo9M26KXj17K3Mw7gmsLFO22VZ6IOH0QRPJG3IWSUEWSNYQgq8D_yvFJCVpRTMFdF/s2048/20210906_151715.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_YDvpW0qOi-GEzcWxNKv0Fb0-IgGrYnYZtqvlV_wL-o38uwR_qJsT4K-fJimmzyRISYT1iOHt-WMmo9M26KXj17K3Mw7gmsLFO22VZ6IOH0QRPJG3IWSUEWSNYQgq8D_yvFJCVpRTMFdF/w152-h202/20210906_151715.jpg" width="152" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ1JTtxjRM5n_xsDpa2JFLYnnF2sD74Ukaqh_AtnuWbroL1sNvcvCPDPqhhZDz2qOqux9xvMTjaOwo0b2vlpMzByRb7gR3tQ9TnzucMerM5NLodaZXxD79Efg4d5TPhhOO2kDeryqvTK2U/s2048/20210906_151940.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ1JTtxjRM5n_xsDpa2JFLYnnF2sD74Ukaqh_AtnuWbroL1sNvcvCPDPqhhZDz2qOqux9xvMTjaOwo0b2vlpMzByRb7gR3tQ9TnzucMerM5NLodaZXxD79Efg4d5TPhhOO2kDeryqvTK2U/w151-h201/20210906_151940.jpg" width="151" /></a></div><p></p>Gadds Beers Hophttp://www.blogger.com/profile/10276726399465728265noreply@blogger.com0tag:blogger.com,1999:blog-5607568838371116519.post-58621205192056849062021-07-14T14:07:00.002+01:002021-07-14T18:49:17.013+01:00Booster Pub List<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6u3_mQL8G3jgzOBeN7QEkh-NV4_OtJcEfDFB5ltJb8Stq09jzfxk8AU0NvbzJQObqNEhFxN3FJKRiT2OfNRTUmMUAK3VoffXqWKFR7RSqgeh_QAfS5leGHybDGRZiqHu-u8pXUQ4lR7Kp/s1800/Gadds+Booster+Pump+bleed+O+135+AW.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1559" data-original-width="1800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6u3_mQL8G3jgzOBeN7QEkh-NV4_OtJcEfDFB5ltJb8Stq09jzfxk8AU0NvbzJQObqNEhFxN3FJKRiT2OfNRTUmMUAK3VoffXqWKFR7RSqgeh_QAfS5leGHybDGRZiqHu-u8pXUQ4lR7Kp/s320/Gadds+Booster+Pump+bleed+O+135+AW.png" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;">Tapping on Monday at the following (mainly) East Kent pubs - do check with them before travelling.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: helvetica;"><br /></span></div><p></p><div class="WordSection1">
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">The
Ship Inn, Deal<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">The
Phoenix, Canterbury<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">The
New Inn, Sandwich<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">Furlongs
Ale House, Faversham<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">The
George and Dragon, Fordwich<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">The
Rodney, Margate<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">The Churchill
Tavern, Ramsgate<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">The
Queen’s Head, Ramsgate<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">Barnacles,
Margate<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">The Honeysuckle
Inn, Ramsgate<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">The Tartar
Frigate, Broadstairs<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">The
Pavillion, Broadstairs<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">The
Hovelling Boat Inn, Ramsgate<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">The
Charles Dickens, Broadstairs<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">The
Elephant and Castle, Ramsgate<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">The
Bradstow Mill, Broadstairs<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">The
White Swan, Reading Street<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">The
Swan, Westgate<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">Rose
of England, Ramsgate<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">Yard
of Ale, St Peters<o:p></o:p></span></p><p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">Mind the Gap Micropub, Broadstairs</span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">Artillery
Arms, Ramsgate<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">The
Red Lion, Ramsgate<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">Sir
Stanley Grey, Ramsgate<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">19<sup>th</sup>
Hole, Broadstairs<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">The Wig
and Pen, Margate<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">Three
Pillars, Gravesend<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">One
Inn the Wood, Orpington<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">The Kings
Arms, Upnor<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">Prince
of Ales, Rainham<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">Admiral’s
Arm, Sheppey<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">Sturdee
Social and bowling Club, Gillingham<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">The Montefiore
Arms, Ramsgate<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">Kingshead,
Kingsdown <o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">Carpenters
Arms, Coldred<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">The Just
Reproach, Deal<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">The Freed
Man, Deal<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">The New
Inn, Canterbury<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">The Louis
Armstrong, Dover<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">The Bake
and Ale House, Westgate<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">The Green
Berry, Deal<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">The Red
Lion, Baddlesmere<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">The Tankerton
Arms, Whitstable<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">Copper
Pottle, Beltinge<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">The Bouncing
Barrel, Herne Bay<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">The Ravensgate
Arms, Ramsgate <o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">The Ravensgate
by the Sea, Ramsgate<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">Smugglers
Records, Sandwich<o:p></o:p></span></p>
<p class="xmsonormal" style="margin: 0cm; text-align: center;"><span style="font-family: helvetica;">Plough
and Harrow, Tilmanston<o:p></o:p></span></p>
</div><div class="separator" style="clear: both; text-align: center;">
<span face=""Calibri",sans-serif" style="font-size: 11pt; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hansi-theme-font: minor-latin;"><br clear="all" style="break-before: page; mso-break-type: section-break; page-break-before: always;" />
</span>
<p class="xmsonormal" style="margin: 0cm;"><span face=""Calibri",sans-serif" style="font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"> </span></p></div><p><br /> </p>Gadds Beers Hophttp://www.blogger.com/profile/10276726399465728265noreply@blogger.com0tag:blogger.com,1999:blog-5607568838371116519.post-44608881570245202452021-06-25T13:32:00.003+01:002021-06-25T13:36:25.129+01:00Booster<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpayYQGbtTz9puTfKv10FgUEIz7QowQvr605pXm0vsOuGDtv9_tjiDkcHANSFtDjRUi8fR4zM-4PR7iv_JTaR-NiUM836c7q1_wJG9xFiXC8MqGilpkOY54_T5PW2sAoCN1ttlizQey-oY/s1800/Gadds+Booster+Pump+bleed+O+135+AW.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1559" data-original-width="1800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpayYQGbtTz9puTfKv10FgUEIz7QowQvr605pXm0vsOuGDtv9_tjiDkcHANSFtDjRUi8fR4zM-4PR7iv_JTaR-NiUM836c7q1_wJG9xFiXC8MqGilpkOY54_T5PW2sAoCN1ttlizQey-oY/s320/Gadds+Booster+Pump+bleed+O+135+AW.png" width="320" /></a></div><p class="MsoNormal" style="text-align: center;"><span style="font-family: helvetica;"><span style="font-size: large;">Blonde Ale</span><o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: helvetica;">Not the most historic of
beer styles, Blonde Ale is said to have been developed in Belgium in the early
20<sup>th</sup> century in response to a rise in the popularity of Pilsners. It’s
also said to have been invented by American craft brewers in the late 20<sup>th</sup>
century to coax consumers away from American Pilsner. It’s not for us to care
who’s right, we’re here to brew and enjoy.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: helvetica;">Blonde Ales are pretty
straight forward – pale/golden easy-drinking beers that are low in bitterness.
We’ll be using our favourite malted barley variety, Maris Otter, for this one.
‘Otter’, as it’s commonly known amongst we brewers, is a barley variety dating
back to the 1960s, which in agronomic terms is really, really old – there’s a
conveyor belt of new varieties available to the farmer, each either yielding
better, or less susceptible to pests and diseases, than the last. Despite
farmers’ insistence that it ‘won’t stand up’ Otter has survived because small
cask ale brewers in the UK insist upon using it – it’s quite simply the best
tasting malt there is and we’re all prepared to pay a decent premium to get
hold of it. Its biscuity sweetness will go very well in our new Blonde Ale.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: helvetica;">Hopwise, this will be
another beer to showcase East Kent Goldings. The style is mild in bitterness
terms, which gives us an opportunity to explore the lemony character of EKG (in
a similar way to the way use them in High Tide) without fear of astringency
spoiling the party. So we’ll have some in there as first wort additions (see
earlier editions of NotB) and then balefuls of them at the end of the boil.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: helvetica;">Fermentation will be
around 22°C with our house ale yeast (a touch higher than normal, in an effort
to produce some fruity aromas) and the whole batch will be cask conditioned,
enjoying that magical secondary fermentation in the cellar. We’ll then persuade
as many of our pub customers as possible to take a cask with a view to tapping
and serving it from Monday 19<sup>th</sup> July, a date we all hope will be
long remembered as the day the pubs reopened properly, and successfully. In a
normal year British pubs raise over £100 million for charity – this isn’t a
normal year and now those same pubs could do with a little Boost themselves.
Next week I’ll be able to give you an idea of what pubs will be stocking
Booster – do drop into one or two and enjoy an easy drinking Blonde Ale.<o:p></o:p></span></p><br /><p></p>Gadds Beers Hophttp://www.blogger.com/profile/10276726399465728265noreply@blogger.com0tag:blogger.com,1999:blog-5607568838371116519.post-32713834834555448362021-05-14T13:25:00.000+01:002021-05-14T13:25:23.220+01:00Beer update edition<p><span style="font-family: helvetica;"> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1x2_qKfO-Dnzhnbno-LIGx8jx7bN67l16JTSM129iloS0n4DZviifbbt8HJzUevXfEBRdEE7Oc16SUljuGDhNDRNIn0UHuz0_fh_zUf0V_eL54VtgDD3nbm_giMEQi2nxTaPcUpCFeZGA/s2048/20210512_105541.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: helvetica;"><img border="0" data-original-height="1152" data-original-width="2048" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1x2_qKfO-Dnzhnbno-LIGx8jx7bN67l16JTSM129iloS0n4DZviifbbt8HJzUevXfEBRdEE7Oc16SUljuGDhNDRNIn0UHuz0_fh_zUf0V_eL54VtgDD3nbm_giMEQi2nxTaPcUpCFeZGA/w400-h225/20210512_105541.jpg" width="400" /></span></a></div><p class="MsoNormal" style="text-align: center;"><span style="font-family: helvetica;"><b>East Kent Pilsner</b></span></p>
<p class="MsoNormal"><span style="font-family: helvetica;">This beer is moving from the ‘lagering’ to the ‘coming soon’
phase. At this stage we brewers begin to get anxious and insecure, and we
attempt to take our minds off all the things that can still go wrong by looking
at pretty labels and pretending they’re important. If all goes to plan,
everyone around us is totally focused on different shades and textures and
forgets to ask us how the actual beer is doing. That’s the way we operate, it’s
a protection mechanism. (As it happens, my lager brewing guru visited yesterday
and gave us the thumbs up – so far so good).<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: center;"><span style="font-family: helvetica;"><b>East Kent Krausened Draft Keller Pilsner</b><o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: helvetica;">A Keller Pils is, broadly speaking, an unfiltered lager, and
krausening (adding fermenting beer to a finished beer to carbonate it) is one
of the sexiest things that you can do in a brewery (without contravening good food
safety practice). The beer is coming to the end of the lagering phase and we’re
allowing the temperature to rise from below zero to 7°C (pretty much ambient at
the moment). Once it’s there we’ll begin brewing the next batch and, a day
after that, we’ll pump a couple of hundred litres of fully fermenting beer into
the finished beer before kegging it and allowing a secondary fermentation in
the cellar (keller). By July we should have something pretty special, fingers
crossed. <o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: center;"><span style="font-family: helvetica;"><b>Booster – I Love This Pub (Blonde Ale)</b><o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: helvetica;">Huge thanks to all of you who donned the thinking caps and
came up with a huge list of extremely funny beer name suggestions. I understand
that not all of them were supposed to be funny, so I’ll spare blushes and not
list those that had us rolling on the floor. Thanks go to Gill Keay from
Canterbury for ‘Booster’ which sums up nicely what we all need to give to our
local pubs (and apologies too for the addition of ‘I Love This Pub’ – I couldn’t
stop myself). I’ll be inviting Gill (and her plus 1) to the brewery to help us
craft a delicious Blonde Ale using sweet biscuity malts and perfumed, lemony
EKG hops. It’ll be an easy like a Sunday morning kind of beer, mellow and
refreshing and should be in pubs from early June.<o:p></o:p></span></p>
<p class="MsoNormal" style="text-align: center;"><span style="font-family: helvetica;"><b>Dates for your diary</b><o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: helvetica;"><b>Monday 17<sup>th</sup> May</b> – the Montefiore Arms opens its
doors! Matt and Harry will be there to welcome you back from midday.<o:p></o:p></span></p><br /><p></p>Gadds Beers Hophttp://www.blogger.com/profile/10276726399465728265noreply@blogger.com0tag:blogger.com,1999:blog-5607568838371116519.post-1222527342188135392021-04-30T14:17:00.000+01:002021-04-30T14:17:05.054+01:00The Greengage Summer<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRlzvlYQVAwD26XRft20-0aDlUpd0fdep-EnH21bXJw8PZnlCtLrO0ZZOjMN9sVxz2aSfQxVxmryK6g0kKxQpV8-kNjhvlAMh0Ldz8dFrb3f5JeWnRuGAw6F_hpVE2-LxSAHOlsI_z3ONn/s2023/20210430_134227.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2023" data-original-width="1390" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRlzvlYQVAwD26XRft20-0aDlUpd0fdep-EnH21bXJw8PZnlCtLrO0ZZOjMN9sVxz2aSfQxVxmryK6g0kKxQpV8-kNjhvlAMh0Ldz8dFrb3f5JeWnRuGAw6F_hpVE2-LxSAHOlsI_z3ONn/s320/20210430_134227.jpg" /></a></div><br /><span style="font-family: helvetica;">Last week we
talked a little about the Lambic Dreamer project, and whilst I have lots of
other things to say about lots of other things, this week is also about the
Lambic Dreamer, specifically the Greengage Lambic Dreamer. (Don't worry, next
week will be about bitter again).</span><p></p><p class="MsoNormal"><span style="mso-bidi-font-family: Helvetica;"><span style="font-family: helvetica;">
Gages are a sort of plum, and greengages are a green sort of gage. By all
accounts (wikipedia) they originated in Iran and became pretty popular across
Europe and the Americas due to their delicious sweetness when ripe. In fact,
according to Humphrey the Plum Grower (yes, the very same man who grows hops),
they're way sweeter than all other plums. He asserted this whilst tossing an
unripened gage to me late one summer in his orchard. What he didn't tell me was
how fantastically sharp and tart they are when unripe, in a bulldog/wasp kind
of way (I discovered this for myself one bite later). Chefs love the sweetness
of the ripe fruit and make compote with it, I loved the tartness of the unripe
fruit and made some beer with it.<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Helvetica;"><span style="font-family: helvetica;">We had the
fruits harvested unripe, and stored them cool, turning and checking them daily –
the wise plum grower knows that when greengages are ready to ripen they go quickly,
almost overnight, and I wanted to catch them at maximum (green) acidity, and
minimum pluminess. As soon as the first gage softened we went to work, halving
the fruits and dividing those halves between stoned halves and straight halves,
immersing them in separate barrels of the same wild-fermented beer. After some
months the beers were bottled and left for another year to allow for a decent
secondary fermentation (it didn’t take that long for the wild yeasts to bring
the beer into condition, but a global pandemic happened to be passing and
scuppered plans for a timely release). They’re now good, and ready to drink.<o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="mso-bidi-font-family: Helvetica;"><span style="font-family: helvetica;">As you know,
the wild-fermented base beer is full of dry, refreshing complexity. This has
now been joined by a large boost of tarty fruitness (and fruity tartness),
adding a Sunday best dimension to the experience. It’s become the perfect beer
to go with plum pudding in the garden on a summer’s day when the vicar visits
and, whilst it isn’t exactly summer tomorrow, it should be dry, and we can’t go
to the pub, so let’s invite the vicar round and get the plum pudding out the
freezer. Tasting begins at 2pm (sharp) in the Brewery Garden, all welcome – I’ll
bring the beer, you bring the pudding (and the vicar).</span><o:p></o:p></span></p><p class="MsoNormal"><span style="font-family: helvetica;">If you can't make it, the beer is available <a href="https://www.ramsgatebrewery.co.uk/online-store/The-Greengage-Summer-p351734239" target="_blank">here</a>, and if you can, please consider dropping a donation into Oasis <a href="https://www.justgiving.com/fundraising/blend17" target="_blank">here</a>.</span></p>Gadds Beers Hophttp://www.blogger.com/profile/10276726399465728265noreply@blogger.com0tag:blogger.com,1999:blog-5607568838371116519.post-40313661613031796902021-04-23T13:07:00.003+01:002021-04-23T13:27:16.167+01:00From the Cellars of the Lambic Dreamer<span style="font-family: helvetica;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWA8HWVR05USEWOdIRaWAEXi5hDob97j_U7n4jsakGKjqCMO6wIvRHWIiBGSuM9Exo-LlVenoG2Z2RrSFAiRv_tctsNKkhMx18_ydV-GEN8AMrtLp4xtSGY09ldDOQn5Cc9tbg6NA6nhUW/s2048/20210423_104437.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWA8HWVR05USEWOdIRaWAEXi5hDob97j_U7n4jsakGKjqCMO6wIvRHWIiBGSuM9Exo-LlVenoG2Z2RrSFAiRv_tctsNKkhMx18_ydV-GEN8AMrtLp4xtSGY09ldDOQn5Cc9tbg6NA6nhUW/s320/20210423_104437.jpg" width="320" /></a></div><br />As a young brewing apprentice in the early 90s I was
lucky enough to visit Frank Boon, a Belgian
brewer with his heart set on reviving the tradition of 'lambic' brewing. Rather
than adding a pure yeast culture to ferment their beers, Lambic brewers
encourage wild yeasts in the atmosphere to do the job instead. I found it
fascinating, and have been a little obsessed with unlocking the mysterious
secrets ever since.
But Frank has spent his entire career mastering this ancient technique (with
huge success) and was never going to make my own journey an easy one. It's
taken nearly 20 years of conversations and beers with the handful of Lambic
brewers and blenders left in production to begin to get an understanding of
this dark art. Today I'll share a teaser or two, with you.</span><div><span style="font-family: helvetica;"><br /></span><div><span style="font-family: helvetica;"><b>Firstly</b> - wild yeasts are all around us, they're in the
atmosphere and on plants and fruits and animals and in the soil. They
especially love fruit, where they can indulge in the sugar, fermenting it into
alcohol. That's how wine is made. They also love the sugar from malted grains,
that's how beer is made. In the brewing of regular beer we've long since
isolated a single, suitable yeast cell and developed a pure culture from
it; in wild fermented beer we encourage as many different wild yeasts
as possible to inoculate our sweet wort and
ferment it to beer. The thing is, each wild cell will flourish and reproduce
under slightly different conditions, and each will create a flavour of its own.
This results in a long, slow fermentation and a highly complex finished flavour. </span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;"><b>Secondly</b> - in order to achieve balance we
need some acidity, and whilst some of the yeast can provide a little (under
certain conditions) we really need some friendly bacteria to help us out. A
very gentle souring can be obtained by allowing lactobacillus to produce lactic
acid, and a sharper acidity, very low in intensity, can be obtained by allowing
acetic acid producing bacteria to do their thing. </span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;"><b>Thirdly</b> - we need to allow a little oxygen in. In regular
beer production we spend a great deal of time excluding oxygen to an
obsessively low level, but here, in order to encourage the creation of a little
acetic acid, a very slow, controlled ingress of the stuff is required. This is
the reason we ferment the beer in oak barrels. We're not after the wood
flavour, or the flavour of the liquid that was previously in the barrels, but
the ability of the barrel to allow oxygen through the tiny pores in the wood.
The pores in the wood also provide a safe harbour for our growing family
of wild yeasts, bonus. </span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;"><b>Lastly</b> - the acidity of the beer is perfectly suited to,
and rather enhanced by, the use of locally grown fruits such as raspberries,
cherries, apricots and plums. Not only do these fruits help create elegant and
refined beers, they also bring their own wild yeasts to the party, and so each
year our family of little helpers grows, becoming ever more complex and
nuanced. Double bonus. </span></div><div><span style="font-family: helvetica;"><br /></span></div><div><span style="font-family: helvetica;">Over the last 10 years we've been playing around with oak
barrels, local fruits and wild yeasts, randomly 'releasing' our efforts from
time to time. Last Saturday we opened a few bottles of a wild apricot beer,
sampling it in the weak-but-welcome April sunshine (and a fine afternoon it was
too - thanks for all who made it). From today we're beginning to make our
efforts available in the webshop and the actual shop and are releasing <a href="https://www.ramsgatebrewery.co.uk/online-store/Blend-17-p348123619" target="_blank">'Blend 17'</a> (the original),<a href="https://www.ramsgatebrewery.co.uk/online-store/Cherry-Disaster-19-p348118543" target="_blank">'Cherry (Disaster) 19'</a> and <a href="https://www.ramsgatebrewery.co.uk/online-store/I-still-Dream-of-Apricots-p348107915" target="_blank">'I (still) Dream of Apricots'</a> Over the coming weeks we should have a further three
tastings and subsequent releases, starting with a rather pleasingly tart greengage beer. Please come along, and allow me to
fill the air with more talk of wild yeasts and mysterious fermentations.</span></div></div>Gadds Beers Hophttp://www.blogger.com/profile/10276726399465728265noreply@blogger.com0tag:blogger.com,1999:blog-5607568838371116519.post-8497156362186164712021-04-09T13:08:00.007+01:002021-04-09T13:26:25.081+01:00News of the Brews<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ExukrUZjNHkbf9XLx16vrw4HVyvvgHQC48GgCgvmd5pQAyISBcVcNcu31fonytVCvvsisXPyRQcISaro0GaeL_DOiItNXH3wnhuaQpgTtySHIQ7Zf8AhM51V4XKHV79dK-EAM-2Ev90L/s737/54yq38.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="499" data-original-width="737" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ExukrUZjNHkbf9XLx16vrw4HVyvvgHQC48GgCgvmd5pQAyISBcVcNcu31fonytVCvvsisXPyRQcISaro0GaeL_DOiItNXH3wnhuaQpgTtySHIQ7Zf8AhM51V4XKHV79dK-EAM-2Ev90L/s320/54yq38.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="line-height: 107%;"><span style="color: #eeeeee; font-family: helvetica;">T</span><span style="color: #cccccc; font-family: helvetica;">hat's right, we need you. For the past 20 years
we've brewed beer for pubs, and they've sold it to you. These last 380 days or
so we've brewed it for you, and delivered it directly to you. And whilst the
'eve of pub reopening is upon us, we're in no doubt that the new tomorrow very
much involves us continuing to brew for, and deliver to, you. Help us in our
mission by recruiting new GADDS' customers - send your family, friends and
neighbours this new customer promotion code (NEWTOGADDS) - they'll get a sweet
10% discount on their first order and, if they put your name and email address
in the customer comments box at checkout, we'll send you a code too. So go on,
call your Mum/daughter/sister/brother/neighbour and get them on the case. Code
is for first time customers only, and expires in a week. Shop <a href="https://www.ramsgatebrewery.co.uk/online-store" target="_blank">here</a>.</span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #cccccc; font-size: 12pt; line-height: 107%;"><span style="font-family: helvetica;"><br />
<!--[if !supportLineBreakNewLine]--></span><span style="font-family: Helvetica; font-size: 19.5pt; line-height: 107%;"><span>Lager school</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="line-height: 107%;"><span style="color: #cccccc; font-family: Helvetica; line-height: 107%;"><span><br /></span>
<!--[if !supportLineBreakNewLine]--><span><span style="line-height: 107%;">I have to tell you about this book - <a href="https://www.octopusbooks.co.uk/titles/mark-dredge/a-brief-history-of-lager/9780857838001/?v2=true" target="_blank">A Brief History of Lager</a>,
by Mark Dredge. It's a truly fascinating story full of incredible brewing feats
and social history, told in a witty, insightful and engaging manner by one of
the UK's best food and drink</span><!--[endif]--></span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #cccccc;"><span style="font-family: Helvetica; line-height: 107%;">writers. I'm half way through it and can't put
it down. Lager is way, way more interesting than I ever knew, and a lot funnier
too. From caves in the Bavarian countryside with beer gardens on top of
them, to Prince's palaces and beer halls the size of football pitches,
this story is about life itself. I give it a solid 5 stars, highly recommended.<br />
<br />
</span><span style="font-family: Helvetica; font-size: 18pt; line-height: 107%;">Beer updates</span><span style="font-family: Helvetica; line-height: 107%;"><br />
<br />
<b>The Grand Reopening of Pubs Beer (indoors) </b>has yet to brewed or named,
despite a bag full of ingenious and witty suggestions put forward by you lot. I
have settled on a style though - an English Pale Ale. That might sound dull but
it won't be - it'll be exquisitely balanced with a delicate, lemony undertone
of EKGs, refreshing, pleasing and reassuring. I better make my mind up about
the name.<br />
<br />
<b>GADDS' Number 7 Pale Bitter Ale (The Brewery Workhorse)</b> is back on
the schedule and will be conditioned and ready to serve by mid-May. It's been
too long since I've had a pint (or 7) of this.<br />
<br />
<b>East Kent Pilsner</b> has finished its primary fermentation and is
looking promising. A four week 'lagering' phase begins today as we drop the
temperature from 10 <sup>o</sup>C to zero over the next 5 days, and hold
it there. We call this 'tank time' - it's an inexplicable
quality experienced brewers can taste, can agree upon, but can't put their
finger on.</span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Helvetica; line-height: 107%;"><span style="color: #cccccc;"><br /></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #cccccc;"><span style="font-family: Helvetica; line-height: 107%;"><b><span style="line-height: 107%;">I Still Dream of Apricots</span></b><span style="line-height: 107%;"> is
ready to taste (and launch) next Saturday (April 17th) at 2pm here, outside in
the Brewery Garden. Apricots appear in our dreams as a symbol of the future,
and, despite the travails and the profound sadness we're all experiencing
at the moment, this optimism keeps us all going. The beer is wild
fermented with a mixture of yeasts captured in Brabant and in Humphrey's apricot
orchards in Hoaden. It's refreshingly tart, fruity and wild. All
welcome.<br />
<br />
</span><span style="font-size: 18pt; line-height: 107%;">Delivery request</span><span style="line-height: 107%;"><br />
<br />
For Thursday and Friday polypin deliveries please get your orders in by 4pm
Wednesday, if at all possible. It isn't a deadline, we'll always do everything
we </span></span><span style="font-family: Helvetica; text-align: left;">can to deliver last minute Charlies, but it
would help the crew. Thanks.</span></span></div><span style="color: #cccccc;"><span style="font-family: Helvetica; line-height: 107%;">
<br />
</span><span style="font-family: Helvetica; font-size: medium; line-height: 107%;">Dates for your Diary</span><span style="font-family: Helvetica; line-height: 107%;"><span style="font-size: medium;"><br /></span>
<b><br /></b></span></span><p></p><p><span style="font-family: Helvetica; line-height: 107%;"><span style="color: #cccccc;"><b>Friday April 16<sup>th</sup></b> – the Ravensgate-by-the-Sea reopens
for the summer!</span></span></p><p><span style="color: #cccccc;"><b style="font-family: Helvetica;">Saturday April 17<sup>th</sup></b><span style="font-family: Helvetica;"> </span><b style="font-family: Helvetica;">at 2pm</b><span style="font-family: Helvetica;"> – a mini-launch
and tasting of this year’s wild fermented Apricot Beer, at the Brewery Tap.
More details on this project to follow.</span><span style="font-family: Helvetica; text-align: center;"> </span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Helvetica; line-height: 107%;"><span style="color: #cccccc;">
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--></span></span></div><br /><p></p>Gadds Beers Hophttp://www.blogger.com/profile/10276726399465728265noreply@blogger.com0tag:blogger.com,1999:blog-5607568838371116519.post-18072060168776759252021-04-02T14:32:00.001+01:002021-04-02T14:32:20.908+01:00New brew news<p> <span style="font-family: helvetica;">During the last year we’ve had to change our business away
from brewing for pubs and towards brewing for the home. One of the effects of
this change has been a far higher turnover of bottled and canned beer, allowing
us to add “High Tide Tripel” and “Chairman of the Board Barley Wine” to the
range. And since the introduction of these beers hasn’t slowed the rate of sale
of the others I’m encouraged to add more to the range. I generally keep a
couple or three beers in my head at any one time, waiting for excuse or
opportunity to add a name, then a label, and finally get the damn thing off my
mind, into the mash tun, copper, fermenter and finally into a cask or bottle.
Here’s one such opportunity.</span></p>
<p class="MsoNormal"><span style="font-family: helvetica;">Inspiration comes from many directions, but this time,
unusually, it’s come from one of our own beers – the green hop special edition
we did last year we called “Ship of Fools”. Although very much a pale ale, the
way we used the hops hinted at certain aspects of East Kent Goldings not often
encountered – namely their ‘nobility’. Four continental hop varieties are classed
as ‘noble’ due to the timeless quality of the balance of their flavour - Saaz,
Tettnang, Hallertau and Spalt – and it’s long been postulated that EKG shares
the same characteristics. However, whilst the continental varieties are used in
pale, crisp lager styles that showcase this nobility, we use EKG in pale ales,
which champions a slightly different aspect to their character.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: helvetica;">So, this beer in my head seeks to uncover the true nobility
of EKG in a way we haven’t done before, by using them to brew a crisp, pale
continental lager style beer. And we started the process earlier this week. We’ve
used continental style malts, really pale and biscuity, and a slightly unusual
hopping technique (house secret), along with a classic, bready, German yeast
strain. Fermentation is ‘low and slow’, running at a cool 12 <sup>o</sup>C for
10 days (rather than 20 <sup>o</sup>C for 4 days), and by next week we’ll
reduce the temperature to -1 <sup>o</sup>C and ‘lager’ the beer for 4 weeks. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: helvetica;">The end result might be a deliciously refreshing Pilsner with
a gorgeous, balanced, noble hop character; a really, really good lager beer brewed
with EKGs. I certainly hope so.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: helvetica;">So, look out for this new beer, sometime in May or early
June, just as the blistering heat of a Kentish summer begins to build.</span><o:p></o:p></p>Gadds Beers Hophttp://www.blogger.com/profile/10276726399465728265noreply@blogger.com3tag:blogger.com,1999:blog-5607568838371116519.post-91395841500137956082021-03-26T13:54:00.001+00:002021-03-26T13:54:12.458+00:00News of the Brews<p style="text-align: center;"> <span style="font-family: Helvetica; font-size: 16pt; text-align: center;">Rule of 6 BBQ Special</span></p>
<p class="MsoNormal" style="mso-pagination: none;"><span lang="en-GB" style="font-family: Helvetica; language: en-GB; mso-ansi-language: en-GB; mso-arabic-font-family: Helvetica; mso-armenian-font-family: Helvetica; mso-ascii-font-family: Helvetica; mso-currency-font-family: Helvetica; mso-cyrillic-font-family: Helvetica; mso-default-font-family: Helvetica; mso-eudc-font-family: Helvetica; mso-greek-font-family: Helvetica; mso-hebrew-font-family: Helvetica; mso-latin-font-family: Helvetica; mso-latinext-font-family: Helvetica; mso-ligatures: none;">From Monday 29</span><span lang="en-GB" style="font-family: Helvetica; language: en-GB; mso-ansi-language: en-GB; mso-arabic-font-family: Helvetica; mso-armenian-font-family: Helvetica; mso-ascii-font-family: Helvetica; mso-currency-font-family: Helvetica; mso-cyrillic-font-family: Helvetica; mso-default-font-family: Helvetica; mso-eudc-font-family: Helvetica; mso-greek-font-family: Helvetica; mso-hebrew-font-family: Helvetica; mso-latin-font-family: Helvetica; mso-latinext-font-family: Helvetica; mso-ligatures: none;"><sup>th</sup></span><span lang="en-GB" style="font-family: Helvetica; language: en-GB; mso-ansi-language: en-GB; mso-arabic-font-family: Helvetica; mso-armenian-font-family: Helvetica; mso-ascii-font-family: Helvetica; mso-currency-font-family: Helvetica; mso-cyrillic-font-family: Helvetica; mso-default-font-family: Helvetica; mso-eudc-font-family: Helvetica; mso-greek-font-family: Helvetica; mso-hebrew-font-family: Helvetica; mso-latin-font-family: Helvetica; mso-latinext-font-family: Helvetica; mso-ligatures: none;"> March the law allows us to enjoy fresh draft GADDS’ in our back gardens in groups of up to 6 people (or larger if the party is from only two households) accompanied by BBQed grub, or Bombay Mix. The Great British Weather has been informed and, here at GADDS’, we’re helping out with a Rule of 6 BBQ Special – all 10 and 20 litre polypins of our beer now come with an option to add half a dozen half pint glasses for an extra fiver. We would have had some special sausages made but didn’t really think about it until this morning.<o:p></o:p></span></p><p class="MsoNormal" style="mso-pagination: none;"><span lang="en-GB" style="font-family: Helvetica; language: en-GB; mso-ansi-language: en-GB; mso-arabic-font-family: Helvetica; mso-armenian-font-family: Helvetica; mso-ascii-font-family: Helvetica; mso-currency-font-family: Helvetica; mso-cyrillic-font-family: Helvetica; mso-default-font-family: Helvetica; mso-eudc-font-family: Helvetica; mso-greek-font-family: Helvetica; mso-hebrew-font-family: Helvetica; mso-latin-font-family: Helvetica; mso-latinext-font-family: Helvetica; mso-ligatures: none;">Order <a href="https://www.ramsgatebrewery.co.uk/online-store/GADDS-fresh-cask-beer-delivered-direct-from-the-Brewery-c50832013">here</a>.</span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: center; text-align: center;"><span lang="en-GB" style="font-family: Helvetica; font-size: 16.0pt; language: en-GB; line-height: 119%; mso-ansi-language: en-GB; mso-arabic-font-family: Helvetica; mso-armenian-font-family: Helvetica; mso-ascii-font-family: Helvetica; mso-currency-font-family: Helvetica; mso-cyrillic-font-family: Helvetica; mso-default-font-family: Helvetica; mso-eudc-font-family: Helvetica; mso-greek-font-family: Helvetica; mso-hebrew-font-family: Helvetica; mso-latin-font-family: Helvetica; mso-latinext-font-family: Helvetica; mso-ligatures: none;">Easter Delivery Schedule<o:p></o:p></span></p>
<p class="MsoNormal" style="mso-pagination: none;"><span lang="en-GB" style="font-family: Helvetica; language: en-GB; mso-ansi-language: en-GB; mso-arabic-font-family: Helvetica; mso-armenian-font-family: Helvetica; mso-ascii-font-family: Helvetica; mso-currency-font-family: Helvetica; mso-cyrillic-font-family: Helvetica; mso-default-font-family: Helvetica; mso-eudc-font-family: Helvetica; mso-greek-font-family: Helvetica; mso-hebrew-font-family: Helvetica; mso-latin-font-family: Helvetica; mso-latinext-font-family: Helvetica; mso-ligatures: none;">Next Friday we should all be in the Winter Gardens enjoying over 300 different beers organised by our chums at CAMRA. Never mind, we’ll be in each others’ back gardens instead, GADDS’ half pint glass in hand. Therefore the delivery schedule has moved into bank holiday mode:<o:p></o:p></span></p>
<p class="MsoNormal" style="mso-pagination: none;"><span lang="en-GB" style="font-family: Helvetica; font-weight: bold; language: en-GB; mso-ansi-language: en-GB; mso-arabic-font-family: Helvetica; mso-armenian-font-family: Helvetica; mso-ascii-font-family: Helvetica; mso-currency-font-family: Helvetica; mso-cyrillic-font-family: Helvetica; mso-default-font-family: Helvetica; mso-eudc-font-family: Helvetica; mso-greek-font-family: Helvetica; mso-hebrew-font-family: Helvetica; mso-latin-font-family: Helvetica; mso-latinext-font-family: Helvetica; mso-ligatures: none;">Sandwich/Deal/Dover/Folkestone</span><span lang="en-GB" style="font-family: Helvetica; language: en-GB; mso-ansi-language: en-GB; mso-arabic-font-family: Helvetica; mso-armenian-font-family: Helvetica; mso-ascii-font-family: Helvetica; mso-currency-font-family: Helvetica; mso-cyrillic-font-family: Helvetica; mso-default-font-family: Helvetica; mso-eudc-font-family: Helvetica; mso-greek-font-family: Helvetica; mso-hebrew-font-family: Helvetica; mso-latin-font-family: Helvetica; mso-latinext-font-family: Helvetica; mso-ligatures: none;"> – WEDNESDAY 31</span><span lang="en-GB" style="font-family: Helvetica; language: en-GB; mso-ansi-language: en-GB; mso-arabic-font-family: Helvetica; mso-armenian-font-family: Helvetica; mso-ascii-font-family: Helvetica; mso-currency-font-family: Helvetica; mso-cyrillic-font-family: Helvetica; mso-default-font-family: Helvetica; mso-eudc-font-family: Helvetica; mso-greek-font-family: Helvetica; mso-hebrew-font-family: Helvetica; mso-latin-font-family: Helvetica; mso-latinext-font-family: Helvetica; mso-ligatures: none;"><sup>st</sup></span><span lang="en-GB" style="font-family: Helvetica; language: en-GB; mso-ansi-language: en-GB; mso-arabic-font-family: Helvetica; mso-armenian-font-family: Helvetica; mso-ascii-font-family: Helvetica; mso-currency-font-family: Helvetica; mso-cyrillic-font-family: Helvetica; mso-default-font-family: Helvetica; mso-eudc-font-family: Helvetica; mso-greek-font-family: Helvetica; mso-hebrew-font-family: Helvetica; mso-latin-font-family: Helvetica; mso-latinext-font-family: Helvetica; mso-ligatures: none;"><o:p></o:p></span></p>
<p class="MsoNormal" style="mso-pagination: none;"><span lang="en-GB" style="font-family: Helvetica; font-weight: bold; language: en-GB; mso-ansi-language: en-GB; mso-arabic-font-family: Helvetica; mso-armenian-font-family: Helvetica; mso-ascii-font-family: Helvetica; mso-currency-font-family: Helvetica; mso-cyrillic-font-family: Helvetica; mso-default-font-family: Helvetica; mso-eudc-font-family: Helvetica; mso-greek-font-family: Helvetica; mso-hebrew-font-family: Helvetica; mso-latin-font-family: Helvetica; mso-latinext-font-family: Helvetica; mso-ligatures: none;">Canterbury/Whitstable/Herne Bay/Faversham</span><span lang="en-GB" style="font-family: Helvetica; language: en-GB; mso-ansi-language: en-GB; mso-arabic-font-family: Helvetica; mso-armenian-font-family: Helvetica; mso-ascii-font-family: Helvetica; mso-currency-font-family: Helvetica; mso-cyrillic-font-family: Helvetica; mso-default-font-family: Helvetica; mso-eudc-font-family: Helvetica; mso-greek-font-family: Helvetica; mso-hebrew-font-family: Helvetica; mso-latin-font-family: Helvetica; mso-latinext-font-family: Helvetica; mso-ligatures: none;"> – THURSDAY 1</span><span lang="en-GB" style="font-family: Helvetica; language: en-GB; mso-ansi-language: en-GB; mso-arabic-font-family: Helvetica; mso-armenian-font-family: Helvetica; mso-ascii-font-family: Helvetica; mso-currency-font-family: Helvetica; mso-cyrillic-font-family: Helvetica; mso-default-font-family: Helvetica; mso-eudc-font-family: Helvetica; mso-greek-font-family: Helvetica; mso-hebrew-font-family: Helvetica; mso-latin-font-family: Helvetica; mso-latinext-font-family: Helvetica; mso-ligatures: none;"><sup>st</sup></span><span lang="en-GB" style="font-family: Helvetica; language: en-GB; mso-ansi-language: en-GB; mso-arabic-font-family: Helvetica; mso-armenian-font-family: Helvetica; mso-ascii-font-family: Helvetica; mso-currency-font-family: Helvetica; mso-cyrillic-font-family: Helvetica; mso-default-font-family: Helvetica; mso-eudc-font-family: Helvetica; mso-greek-font-family: Helvetica; mso-hebrew-font-family: Helvetica; mso-latin-font-family: Helvetica; mso-latinext-font-family: Helvetica; mso-ligatures: none;"> <o:p></o:p></span></p>
<p class="MsoNormal" style="mso-pagination: none;"><span lang="en-GB" style="font-family: Helvetica; font-weight: bold; language: en-GB; mso-ansi-language: en-GB; mso-arabic-font-family: Helvetica; mso-armenian-font-family: Helvetica; mso-ascii-font-family: Helvetica; mso-currency-font-family: Helvetica; mso-cyrillic-font-family: Helvetica; mso-default-font-family: Helvetica; mso-eudc-font-family: Helvetica; mso-greek-font-family: Helvetica; mso-hebrew-font-family: Helvetica; mso-latin-font-family: Helvetica; mso-latinext-font-family: Helvetica; mso-ligatures: none;">Thanet</span><span lang="en-GB" style="font-family: Helvetica; language: en-GB; mso-ansi-language: en-GB; mso-arabic-font-family: Helvetica; mso-armenian-font-family: Helvetica; mso-ascii-font-family: Helvetica; mso-currency-font-family: Helvetica; mso-cyrillic-font-family: Helvetica; mso-default-font-family: Helvetica; mso-eudc-font-family: Helvetica; mso-greek-font-family: Helvetica; mso-hebrew-font-family: Helvetica; mso-latin-font-family: Helvetica; mso-latinext-font-family: Helvetica; mso-ligatures: none;"> – MONDAY 29</span><span lang="en-GB" style="font-family: Helvetica; language: en-GB; mso-ansi-language: en-GB; mso-arabic-font-family: Helvetica; mso-armenian-font-family: Helvetica; mso-ascii-font-family: Helvetica; mso-currency-font-family: Helvetica; mso-cyrillic-font-family: Helvetica; mso-default-font-family: Helvetica; mso-eudc-font-family: Helvetica; mso-greek-font-family: Helvetica; mso-hebrew-font-family: Helvetica; mso-latin-font-family: Helvetica; mso-latinext-font-family: Helvetica; mso-ligatures: none;"><sup>th</sup></span><span lang="en-GB" style="font-family: Helvetica; language: en-GB; mso-ansi-language: en-GB; mso-arabic-font-family: Helvetica; mso-armenian-font-family: Helvetica; mso-ascii-font-family: Helvetica; mso-currency-font-family: Helvetica; mso-cyrillic-font-family: Helvetica; mso-default-font-family: Helvetica; mso-eudc-font-family: Helvetica; mso-greek-font-family: Helvetica; mso-hebrew-font-family: Helvetica; mso-latin-font-family: Helvetica; mso-latinext-font-family: Helvetica; mso-ligatures: none;">, WEDNESDAY 31</span><span lang="en-GB" style="font-family: Helvetica; language: en-GB; mso-ansi-language: en-GB; mso-arabic-font-family: Helvetica; mso-armenian-font-family: Helvetica; mso-ascii-font-family: Helvetica; mso-currency-font-family: Helvetica; mso-cyrillic-font-family: Helvetica; mso-default-font-family: Helvetica; mso-eudc-font-family: Helvetica; mso-greek-font-family: Helvetica; mso-hebrew-font-family: Helvetica; mso-latin-font-family: Helvetica; mso-latinext-font-family: Helvetica; mso-ligatures: none;"><sup>st</sup></span><span lang="en-GB" style="font-family: Helvetica; language: en-GB; mso-ansi-language: en-GB; mso-arabic-font-family: Helvetica; mso-armenian-font-family: Helvetica; mso-ascii-font-family: Helvetica; mso-currency-font-family: Helvetica; mso-cyrillic-font-family: Helvetica; mso-default-font-family: Helvetica; mso-eudc-font-family: Helvetica; mso-greek-font-family: Helvetica; mso-hebrew-font-family: Helvetica; mso-latin-font-family: Helvetica; mso-latinext-font-family: Helvetica; mso-ligatures: none;"> and THURSDAY 1</span><span lang="en-GB" style="font-family: Helvetica; language: en-GB; mso-ansi-language: en-GB; mso-arabic-font-family: Helvetica; mso-armenian-font-family: Helvetica; mso-ascii-font-family: Helvetica; mso-currency-font-family: Helvetica; mso-cyrillic-font-family: Helvetica; mso-default-font-family: Helvetica; mso-eudc-font-family: Helvetica; mso-greek-font-family: Helvetica; mso-hebrew-font-family: Helvetica; mso-latin-font-family: Helvetica; mso-latinext-font-family: Helvetica; mso-ligatures: none;"><sup>st</sup></span><span lang="en-GB" style="font-family: Helvetica; language: en-GB; mso-ansi-language: en-GB; mso-arabic-font-family: Helvetica; mso-armenian-font-family: Helvetica; mso-ascii-font-family: Helvetica; mso-currency-font-family: Helvetica; mso-cyrillic-font-family: Helvetica; mso-default-font-family: Helvetica; mso-eudc-font-family: Helvetica; mso-greek-font-family: Helvetica; mso-hebrew-font-family: Helvetica; mso-latin-font-family: Helvetica; mso-latinext-font-family: Helvetica; mso-ligatures: none;"><o:p></o:p></span></p>
<p class="MsoNormal" style="mso-pagination: none;"><span lang="en-GB" style="font-family: Helvetica; language: en-GB; mso-ansi-language: en-GB; mso-arabic-font-family: Helvetica; mso-armenian-font-family: Helvetica; mso-ascii-font-family: Helvetica; mso-currency-font-family: Helvetica; mso-cyrillic-font-family: Helvetica; mso-default-font-family: Helvetica; mso-eudc-font-family: Helvetica; mso-greek-font-family: Helvetica; mso-hebrew-font-family: Helvetica; mso-latin-font-family: Helvetica; mso-latinext-font-family: Helvetica; mso-ligatures: none;">Orders in early next week, by 4pm Tuesday if possible, as we’re bound to run out of some things.<o:p></o:p></span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: center; text-align: center;"><span lang="en-GB" style="font-family: Helvetica; font-size: 16.0pt; language: en-GB; line-height: 119%; mso-ansi-language: en-GB; mso-arabic-font-family: Helvetica; mso-armenian-font-family: Helvetica; mso-ascii-font-family: Helvetica; mso-currency-font-family: Helvetica; mso-cyrillic-font-family: Helvetica; mso-default-font-family: Helvetica; mso-eudc-font-family: Helvetica; mso-greek-font-family: Helvetica; mso-hebrew-font-family: Helvetica; mso-latin-font-family: Helvetica; mso-latinext-font-family: Helvetica; mso-ligatures: none;">Number 11<o:p></o:p></span></p>
<p class="MsoNormal" style="mso-pagination: none;"><span lang="en-GB" style="font-family: Helvetica; language: en-GB; mso-ansi-language: en-GB; mso-arabic-font-family: Helvetica; mso-armenian-font-family: Helvetica; mso-ascii-font-family: Helvetica; mso-currency-font-family: Helvetica; mso-cyrillic-font-family: Helvetica; mso-default-font-family: Helvetica; mso-eudc-font-family: Helvetica; mso-greek-font-family: Helvetica; mso-hebrew-font-family: Helvetica; mso-latin-font-family: Helvetica; mso-latinext-font-family: Helvetica; mso-ligatures: none;">GADDS’ Number 11 Ultra-light Anytime Pale Ale is back in <a href="https://www.ramsgatebrewery.co.uk/online-store/GADDS-No-11-Ultra-Light-Anytime-Pale-Ale-x12-cans-BACK-IN-STOCK-p181589273">store</a>, btw.<o:p></o:p></span></p>
<p class="MsoNormal" style="mso-pagination: none; text-align: center; text-align: center;"><span lang="en-GB" style="font-family: Helvetica; font-size: 16.0pt; language: en-GB; line-height: 119%; mso-ansi-language: en-GB; mso-arabic-font-family: Helvetica; mso-armenian-font-family: Helvetica; mso-ascii-font-family: Helvetica; mso-currency-font-family: Helvetica; mso-cyrillic-font-family: Helvetica; mso-default-font-family: Helvetica; mso-eudc-font-family: Helvetica; mso-greek-font-family: Helvetica; mso-hebrew-font-family: Helvetica; mso-latin-font-family: Helvetica; mso-latinext-font-family: Helvetica; mso-ligatures: none;">Dates for your Diary<o:p></o:p></span></p>
<p class="MsoNormal" style="mso-pagination: none;"><span lang="en-GB" style="font-family: Helvetica; font-weight: bold; language: en-GB; mso-ansi-language: en-GB; mso-arabic-font-family: Helvetica; mso-armenian-font-family: Helvetica; mso-ascii-font-family: Helvetica; mso-currency-font-family: Helvetica; mso-cyrillic-font-family: Helvetica; mso-default-font-family: Helvetica; mso-eudc-font-family: Helvetica; mso-greek-font-family: Helvetica; mso-hebrew-font-family: Helvetica; mso-latin-font-family: Helvetica; mso-latinext-font-family: Helvetica; mso-ligatures: none;">Friday April 16</span><span lang="en-GB" style="font-family: Helvetica; font-weight: bold; language: en-GB; mso-ansi-language: en-GB; mso-arabic-font-family: Helvetica; mso-armenian-font-family: Helvetica; mso-ascii-font-family: Helvetica; mso-currency-font-family: Helvetica; mso-cyrillic-font-family: Helvetica; mso-default-font-family: Helvetica; mso-eudc-font-family: Helvetica; mso-greek-font-family: Helvetica; mso-hebrew-font-family: Helvetica; mso-latin-font-family: Helvetica; mso-latinext-font-family: Helvetica; mso-ligatures: none;"><sup>th</sup></span><span lang="en-GB" style="font-family: Helvetica; language: en-GB; mso-ansi-language: en-GB; mso-arabic-font-family: Helvetica; mso-armenian-font-family: Helvetica; mso-ascii-font-family: Helvetica; mso-currency-font-family: Helvetica; mso-cyrillic-font-family: Helvetica; mso-default-font-family: Helvetica; mso-eudc-font-family: Helvetica; mso-greek-font-family: Helvetica; mso-hebrew-font-family: Helvetica; mso-latin-font-family: Helvetica; mso-latinext-font-family: Helvetica; mso-ligatures: none;"> – the Ravensgate-by-the-Sea reopens for the summer!<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: 107%; margin-bottom: 8.0pt; mso-pagination: widow-orphan;"><span lang="en-GB" style="font-family: Helvetica; font-weight: bold; language: en-GB; mso-ansi-language: en-GB; mso-arabic-font-family: Helvetica; mso-armenian-font-family: Helvetica; mso-ascii-font-family: Helvetica; mso-currency-font-family: Helvetica; mso-cyrillic-font-family: Helvetica; mso-default-font-family: Helvetica; mso-eudc-font-family: Helvetica; mso-greek-font-family: Helvetica; mso-hebrew-font-family: Helvetica; mso-latin-font-family: Helvetica; mso-latinext-font-family: Helvetica; mso-ligatures: none;">Saturday April 17</span><span lang="en-GB" style="font-family: Helvetica; font-weight: bold; language: en-GB; mso-ansi-language: en-GB; mso-arabic-font-family: Helvetica; mso-armenian-font-family: Helvetica; mso-ascii-font-family: Helvetica; mso-currency-font-family: Helvetica; mso-cyrillic-font-family: Helvetica; mso-default-font-family: Helvetica; mso-eudc-font-family: Helvetica; mso-greek-font-family: Helvetica; mso-hebrew-font-family: Helvetica; mso-latin-font-family: Helvetica; mso-latinext-font-family: Helvetica; mso-ligatures: none;"><sup>th</sup></span><span lang="en-GB" style="font-family: Helvetica; font-weight: bold; language: en-GB; mso-ansi-language: en-GB; mso-arabic-font-family: Helvetica; mso-armenian-font-family: Helvetica; mso-ascii-font-family: Helvetica; mso-currency-font-family: Helvetica; mso-cyrillic-font-family: Helvetica; mso-default-font-family: Helvetica; mso-eudc-font-family: Helvetica; mso-greek-font-family: Helvetica; mso-hebrew-font-family: Helvetica; mso-latin-font-family: Helvetica; mso-latinext-font-family: Helvetica; mso-ligatures: none;"> 2pm</span><span lang="en-GB" style="font-family: Helvetica; language: en-GB; mso-ansi-language: en-GB; mso-arabic-font-family: Helvetica; mso-armenian-font-family: Helvetica; mso-ascii-font-family: Helvetica; mso-currency-font-family: Helvetica; mso-cyrillic-font-family: Helvetica; mso-default-font-family: Helvetica; mso-eudc-font-family: Helvetica; mso-greek-font-family: Helvetica; mso-hebrew-font-family: Helvetica; mso-latin-font-family: Helvetica; mso-latinext-font-family: Helvetica; mso-ligatures: none;"> – a mini-launch and tasting of this year’s wild fermented Apricot Beer at the Brewery. More details on this project to follow.<o:p></o:p></span></p>
<p class="MsoNormal" style="mso-pagination: none;"><span lang="en-GB" style="language: en-GB; mso-ligatures: none;"> <o:p></o:p></span></p>Gadds Beers Hophttp://www.blogger.com/profile/10276726399465728265noreply@blogger.com0tag:blogger.com,1999:blog-5607568838371116519.post-44843740584835120292021-03-19T13:53:00.001+00:002021-03-19T13:53:37.791+00:00Hello Sunshine!<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8DmLodncSa8YZpEnk5H8uzVuRLSuAyXg4nuxv9odnDVuIMjpinAXBsjQNFaf01ZkUM1tk1XNbiOhD8Topx5VHAi0ZpVVsjpwwjxj9_fwfh48dDsIUezv5xg9jM2yZE87fp-5EGoQEO_Jr/s2048/can+layered+SSSS.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1884" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8DmLodncSa8YZpEnk5H8uzVuRLSuAyXg4nuxv9odnDVuIMjpinAXBsjQNFaf01ZkUM1tk1XNbiOhD8Topx5VHAi0ZpVVsjpwwjxj9_fwfh48dDsIUezv5xg9jM2yZE87fp-5EGoQEO_Jr/s320/can+layered+SSSS.png" /></a></div><p></p><p class="MsoNormal" style="text-align: center;"><span style="font-family: helvetica; font-size: large;">Style guide - Sunshine Ale</span></p><p class="MsoNormal"><span style="font-family: helvetica;"><o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: helvetica;">Whilst I’ve yet to get unanimous agreement from the decision
makers at the BJCP (the custodians of beer style semantics) I’m confident you’ll
agree that ‘Sunshine Ale’ is a very real beer style. It probably dates back to
the early Victorian era and is likely related to spring bank holiday excursions
to the golden sands of Blackpool and Ramsgate.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: helvetica;">Here at GADDS’ we brew a very modern Sunshine Ale based not
on our house EKG hop variety, but on the classic US Cascade hop. This variety, developed
from a 1960s Oregon State University breeding program, and first used by the
Anchor Brewing Company in San Francisco, fuelled the craft beer revolution and
pretty much defines American Pale Ales to this day. It’s a deliciously juicy hop,
with a soft and balanced bitterness and bags of grinning citrus/pine aromas and
flavours. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: helvetica;">As Kentish brewers we tend to talk quite a lot about hops,
and you might be forgiven for thinking we care less about the malt, so let’s
address that now. Barley varieties are primarily bred for agronomic reasons
such as disease resistance and yield. The growers’ catalogue of options is
updated every year with the new replacing the old and, year by year, yields and
quality inexorably improve. However, back in the 60s plant breeders developed a
new variety, Maris Otter, specifically for its brewing capabilities, rather
than its growing prowess. It was a huge success at the time and, despite the
usual competition from new, cheaper varieties, Otter remains the popular choice
for the small cask ale brewers in the UK. It’s such a good brewing barley we
happily pay over 10% more for it.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: helvetica;">Shesells Seashells brings together the biscuity, sweet Maris
Otter malted barley and the tangy, bitter and citrussy Cascade hops in perfect
balance. Add in a splash of sunshine, the same sunshine that ripens the barley
and the hops, and there you have it, a proper Sunshine Ale.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: helvetica;">We’ve canned Seashells early this year in an attempt to
bring sunshine into our lives a little earlier than usual – we feel that would
be a good thing right at the moment. Use “HERECOMESTHESUN” at the webshop
checkout to get a kicking-things-off-in-the-right-way discount.<o:p></o:p></span></p>
<p class="MsoNormal"><span style="font-family: helvetica;">The summer can’t come soon enough – in the mean time I’m on
the ‘Shells.</span><o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>Gadds Beers Hophttp://www.blogger.com/profile/10276726399465728265noreply@blogger.com0tag:blogger.com,1999:blog-5607568838371116519.post-2721347379258923302021-03-12T12:11:00.001+00:002021-03-12T12:16:36.925+00:00It's ALL about the hops<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidaeJPvVoC9iO9C8M3yhoop_SsctdDDCYrmYygijfdcDQYjjb25qNfTuIjTmqVHd2PjN2hBhhA1G_tFInLh3AzIqkXLpnOnNLhaPYvkmIXMA_ZxuHa4x9s5sjOFviPUCrR1cAF_f-9o0yf/s960/gadds+on+the+farm.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidaeJPvVoC9iO9C8M3yhoop_SsctdDDCYrmYygijfdcDQYjjb25qNfTuIjTmqVHd2PjN2hBhhA1G_tFInLh3AzIqkXLpnOnNLhaPYvkmIXMA_ZxuHa4x9s5sjOFviPUCrR1cAF_f-9o0yf/s320/gadds+on+the+farm.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;">Being a brewer in East Kent is a rare, and mighty, privilege –
it isn’t just that we’re in the home of British hop growing, where recorded, licenced,
cultivation has taken place for 497 years<a href="#_ftn1" name="_ftnref1" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span face=""Calibri",sans-serif" style="font-size: 11pt; line-height: 107%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">[1]</span></span><!--[endif]--></span></a>
(though this would be cause enough for celebration), it’s more to do with a
particular variety of hop that prefers to grow around here above any other
place on the planet. We’re talking about Goldings, that noblest, balanced and
most magnificent of hops known to brewers. The brick earths running from
Faversham, through Canterbury and out towards Sandwich, and the fresh, briny
sea breezes coming from the north, east, and south, seem to be the very stuff
of life for the Golding, so much so that it yields at twice the rate in East
Kent, with a finer, more structured character than anywhere else in the world.
In fact, it’s the only hop variety to be so particular about where it grows
that it has a Protected Geographic Indicator (PGI) attached to it – if you grow
a Golding south of the A249, and east of the M20, you may call it an East Kent
Golding, or EKG for short. EKGs are so good at making English pale ales that
brewers have been paying a premium for them for a couple of hundred years,
hence the PGI: to protect its reputation and the fortunes of our local growers.
For the brewer, these hops bring a feisty bitterness and a lemony, slightly
perfumed, slightly spicy, and exquisitely balanced character to the beer, quite
unlike anything else. This is why the brewers of East Kent are the luckiest of
brewers.</div><div class="separator" style="clear: both; text-align: center;"><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal">Our first beer, brewed in April of 2002, was GADDS’ Number 3
– “a pale ale to speak for modern Kent” as it says on the brew sheet. Great
Pedding Farm in Shatterling (on the way to Wingham), is the nearest hop garden
to the brewery, and Humphrey has been growing the most easterly of EKGs there all
his life. The relationship between the brewery and the hop garden, the brewer
and the grower, and the hops and the beer, has grown vigorously and fruitfully
for the last two decades, and those hops have become the very bedrock of GADDS’
itself. From this has spawned not only GADDS’ Number 3, but Number 7, Number 5,
Green Hop Ale, Seasider, High Tide, Chairman of the Board, Ship of Fools and
Blend 17 to name just a few. And, as the years go by, more and more GADDS’
beers are built on these hops and these relationships. As one of the lucky
brewers to brew in east Kent, I think I’m probably the luckiest.<o:p></o:p></p>
<p class="MsoNormal">Sadly, however, this too will pass, and rather sooner than I
wanted or expected. One result of lockdown has been plummeting beer sales,
resulting in plummeting hop usage. And since hops are grown seasonally, in
advance, the world hop markets are now stuffed to overload, contracts are
getting ripped up and prices are teetering on the edge of financial disaster. And
all this came barrelling home yesterday with the devasting news that our local
hop grower, and dear friend, is shutting down and ‘grubbing out’ his plants. We’re
all in a state of shock, and the very soul of our brewery is taking a
battering.<o:p></o:p></p>
<p class="MsoNormal">As a GADDS’ beer drinker though you need not be overly
concerned – we have enough hops from last year to see us through until 2022,
and can secure more if needed. We also have decent alternative local growers to
go to, so whilst we’ll feel a seismic change at the brewery, in all probability
you won’t notice a lot of difference in the beer. <o:p></o:p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg17Xcsg6edsmZennOf1vrfVCaq4je06vTmCj_2DxHh-zMb1MtSLcaSgNmXqTAXXzOBDJyo5Y4cJOEOaCQ7VKw1U3vpwRJl-PzV25XnZaWUUHnVrcI4w4B9uMIBnuFKs38yhkYiyA9Hlywf/s1395/No3+bottle+new.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1395" data-original-width="634" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg17Xcsg6edsmZennOf1vrfVCaq4je06vTmCj_2DxHh-zMb1MtSLcaSgNmXqTAXXzOBDJyo5Y4cJOEOaCQ7VKw1U3vpwRJl-PzV25XnZaWUUHnVrcI4w4B9uMIBnuFKs38yhkYiyA9Hlywf/s320/No3+bottle+new.jpg" /></a></div><p></p>
<p class="MsoNormal">But let’s spend some quality time thinking about the amazing
relationships that exist between the land, the weather and the beer in our
glass, and all those fabulously rich relationships along the way. And let’s do
this the only way we know how, with a glass or two of Humphrey’s beer, GADDS’
Number 3 Premium Kent Pale Ale. It just so happens we have a fresh batch in, so
grab this discount code “HERESTOHUMPHREY”, jump in the store (<a href="http://www.ramsgatebrewery.co.uk">www.ramsgatebrewery.co.uk</a>) and fill
your basket with the true taste of East Kent.<o:p></o:p></p>
<p class="MsoNormal"> <o:p></o:p></p>
<div><!--[if !supportFootnotes]--><br clear="all" />
<hr align="left" size="1" width="33%" />
<!--[endif]-->
<div id="ftn1">
<p class="MsoFootnoteText"><a href="#_ftnref1" name="_ftn1" title=""><span class="MsoFootnoteReference"><!--[if !supportFootnotes]--><span class="MsoFootnoteReference"><span face=""Calibri",sans-serif" style="font-size: 10pt; line-height: 107%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">[1]</span></span><!--[endif]--></span></a> Brewery
History Society 118, pp. 21-26<o:p></o:p></p>
</div>
</div></div><p><br /></p>Gadds Beers Hophttp://www.blogger.com/profile/10276726399465728265noreply@blogger.com2tag:blogger.com,1999:blog-5607568838371116519.post-79413616011433002762019-03-05T11:59:00.001+00:002019-03-05T12:00:56.447+00:00Spread of DemocracyWe're not known for our collaborations. Younger, more dynamic brewers than us have been having a great time for years, visiting each other, comparing notes and combining their knowledge, skill and understanding to create a beer greater than the sum of it's parts. But we've never really done it...until now.<br />
<a href="https://citizensofeverywhere.beer/" target="_blank">The Citizens of Everywhere</a> project invited us to join their adventure and paired us with Pohjala, the Estonian brewery on every dark beer lovers lips these days. Ours is just one of twelve pan-European collaborations happening this year involving a total of 24 breweries from across the continent, probably the biggest such project to have been attempted. It's a celebration of Europe, focusing on the positive influence the EU has had on our lives, and the theme for our collaboration is democracy. It's something our collaborative chums don't take for granted, having broken free from the Soviet Union less than 30 years ago, and their enthusiasm for 'it' was amply demonstrated by a 63% turnout in last weekend's general election.<br />
But the beer? It's a big bodied 5.3% Baltic Porter, brewed with juniper berries and spruce tips that cut right through the delicious dark malts and add a layer of complexity usually reserved for solely for hops. We've put much of it into cans (on sale via Eebria, soon) and some of it nitro'ed, into keykegs (available direct from the brewery). There are launch parties all over the country at various brewery taps and craft bars towards the end of March, and we'll have a little one of our own down the Ravensgate, tbc.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC1ZjP9t96Smq2NagGD5h6WloW1MRSP8lzrn7of4y_Uo8ejVt48K0DHiwLizXZY8n7KFD1i-Cz100_TWRzMqbvoTbk0ohAfmhy6lnXsM3bg5pWS85UzYfSMBZ7eK0N2zBC7_v0ULhpjGT0/s1600/Spread+of+Democracy+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="649" data-original-width="1600" height="161" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC1ZjP9t96Smq2NagGD5h6WloW1MRSP8lzrn7of4y_Uo8ejVt48K0DHiwLizXZY8n7KFD1i-Cz100_TWRzMqbvoTbk0ohAfmhy6lnXsM3bg5pWS85UzYfSMBZ7eK0N2zBC7_v0ULhpjGT0/s400/Spread+of+Democracy+%25282%2529.jpg" width="400" /></a></div>
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<div style="text-align: center;">
<span style="font-size: xx-small;">Note that the label says 'tones', not tonnes - this is deliberate, as tonnes of juniper and spruce would be inappropriate in a beer.</span></div>
Gadds Beers Hophttp://www.blogger.com/profile/10276726399465728265noreply@blogger.com1