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We're proud to have featured again with This Morning, showcasing with the best advent calendars you can buy for Advent this year!
This week we launch the range of Salt Beer Factory beers on the site and what better way to introduce a new brewery to our beer hunters than to have a good 'ole fashioned interview with Nadir Zairi, Director of the Yorkshire based brewery in Saltaire.
There are signs that Non-Alcoholic beer is hitting the mainstream and is poised to hit the big time, but just how popular will it become? In this article I’ll look at some of the signs that show ‘NOLO’ (non or low alcoholic) beer is becoming a serious player in our industry, and how its development might progress in the UK.
After trying out our very own World Beers mixed case for a beer tasting party, Christie Day, Brand Expert at money-saving website Savoo shares her tips for hosting a top beer tasting night on a budget.
Ask someone down the pub for the reasons behind Britain’s recent Beer revival, and you’re guaranteed all sorts of different explanations. In 2017 the number of UK breweries passed the 2000 mark, which puts us well ahead of European neighbours. Most will have a reasonable argument for why, but you can bet your double-dry hopped DIPA that very few of them would mention Gordon Brown, ex-PM and former Chancellor of the Exchequer.
Bold, dry, rich and delicious, here's our easy homebrew recipe for a classic: the Dry Irish Stout. A noticeable roasted character with a rather high hop bitterness.
WHAT IS IT?
The Irish stout evolved from the popular London porters of the late 1800s. A noticeable roasted character with a rather high hop bitterness is often accompanied by creamy mouthfeel especially when served on draught. A moderate alcohol content leads to an overall drinkability for generally bold and dry style.
ABOUT THE BREWVolume: 23 litres Boil volume: 27 litresAlcohol: 4.2% (4 – 5%)Bitterness / IBU: 39 IBU (30 – 45 IBU)Colour: 70 EBC (48 – 80 EBC)Original Gravity: 1.044 (1.036 – 1.050)Final Gravity: 1.011 (1.07 – 1.011)MASH SCHEDULEMash in at 67°C for 60min, Mash out at 76°C for 10min.Add all hops at beginning of 60 minute boil.
CORE RECIPEMalt: Pale malt (Maris Otter): 3.5kgFlaked barley: 400g Roasted barley: 400g
Hop: East Kent Goldings 60g at 60 minutes
Yeast:Mangrove Jack's Strong Ale
EXTRACT RECIPESteep 400g of flaked barley and 400g of roasted barley in 27 litres of water at 65°C for half an hour. Remove and then add 2.1kg of light dried malt extract or 2.6kg of Maris Otter pale liquid malt extract, bring to the boil and add hops as normal to the boil.