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Text of the page (random words):
e price falls until there s no incentive to drop peaches into the top of my machine and everyone has to have lemons no matter how much they would like a peach he grinned of course i don t eat fruit he proffered a tin biscuit becky has suggested i should credit george akerlof whose the market for lemons foreshadows the professor s machine i thought you d get or at least google the reference i mean i m not that smart anyhoo there you go posted by stringersbeer at 4 48 pm 4 comments sunday november 27 2016 mutiny too niche great news this little guy has been picked as camra s champion bottled beer of britain for 2016 i know it s getting on for 2017 now but you will appreciate that the camra mill grinds exceedingly slow what with the members votes regional tastings and what have you leading up to the final held in a safely roped off area at the nec surrounded by the bbc food drink fair it s taken this long for the organisation to strain purple faced and plop out a result we re pleased of course and genuinely consider this an honour say what you like about camra but decisions like this come out of a huge collective wealth of beer drinking experience expert as well as enthusiast unswayed much we like to think by considerations of trendiness so thanks to everyone who helped get us here particularly those folks who knew the beer was special without being told and bought it and now let s answer a few questions barrel aged no it matures in a stainless steel tank for a minimum of 3 months oak nope we tried oak chips a few years ago but it was a waste of time coffee chocolate no it s beer vanilla no seriously it s beer vanilla is for ice cream or cake you could have cake or ice cream as well is it really bottle conditioned yes it s bottled pretty much flat with a dose of sugar and a dab of fresh yeast then it has 2 weeks warm conditioning then finally we can sell it a dab of yeast er yes actually we target something like 600k cells ml which is considered rather a lot round here why do you have to make it so strong i mean 9 3 sheesh ok consider what we call large glass of wine is probably 250ml so that large glass of malbec your mother is drinking delivers more alcohol are you calling your mother a drunk shame on you of course some of the flavours we re after depend on the alcohol to develop so i m afraid you ll have to grin and bear it that said we have considered blending the mutiny with our regular dry stout you could try that well then why don t you bottle condition your weaker beers because we don t believe it adds anything to them we don t do this just to be eligible for camra awards it s about the beer posted by stringersbeer at 1 30 pm no comments saturday july 23 2016 over to you not over you bottle conditioned beer some of our beers are bottle conditioned this means we bottle them with the beer pretty much flat but make sure that there s enough yeast and sugar for it to eat for the beer to carbonate naturally we store the beer warm for a couple of weeks so that the bottling yeast can do its thing and then once we ve tested it natch it s released for sale at this point it s over to the retailer we d love them to store the beer cool at all times but obviously this isn t always possible we re confident that the beer won t over condition the food for the yeast should be pretty much all used up by the time it leaves us but warm or agitated beer can be prone to gushing this will not only produce a lot of foam and loss of beer horror but also disturb the sediment the sediment spoils the look and some would say the taste of the beer but also triggers more bubbles making the situation worse so don t open the beer as soon as you ve bought it you ll be disappointed and wet anyhoo once you ve bought the beer it s over to you it s become clear to us that some folks aren t sure how bottle conditioned beers should be handled there s no shame in that it s not something we were born knowing so if needed here s some tips for managing your bottle conditioned booty always store and transport bottles upright with the top er at the top the aim is to keep the sediment on the bottom of the bottle not to shake it up into the beer allow the sediment to settle before serving this can easily take 24 hours if the bottle has been bounced around in the boot of a car longer is better but waiting is hard store them in a cool place away from direct sunlight if you re lucky enough to have a unheated cellar that s where you want it 12 c is generally thought to be the best temperature for storing and serving when you pour the beer into your glassware of choice try to do this smoothly avoiding glugging you should be aiming to leave a little in the bottle this is all about getting the beer while leaving the sediment i have to point out here that some beers which claim to be bottled conditioned are no such thing while they may contain a little yeast which certainly does no harm and may protect the beer against oxidation somewhat it s often no more that will paint the bottom of the bottle these beers have usually been force carbonated before bottling nothing wrong with that of course some good beers are packaged in this way and unless the thin film of sediment has broken up they can be good to go as promptly as a filtered beer the downside at least from our point of view is that folk s expectations have been changed some don t expect to have to do anything to enjoy their beer in which case please consider choosing our filtered products you probably don t want to store your beer in the fridge it s too cold really but half an hour or so in the fridge won t do any harm some beers drink nicely a little colder indeed if you ve been forced to store beer warmer than the ideal 12 c carefully moving it into the fridge for a while will be useful and what about laying down beer some folks suggest that bottle conditioned beer will continue to improve like fine wine over years if you want to try this firstly don t actually lay the bottle down you want them upright you probably do want a real cellar unless you can think of another way of keeping a stable low temperature dark environment for your stock strong dark beers will usually remain perfectly drinkable for a number of years decades even that best before date assumes less than ideal conditions do cellared beers keep on getting better that s a matter of taste with which there is no arguing posted by stringersbeer at 10 41 am 4 comments monday april 25 2016 reinheitsgebot ah tradition added colour malt extract head enhancer yeast anti foam hop i m sure there s more posted by stringersbeer at 1 04 pm 1 comment wednesday february 03 2016 on allergens worst pint ever so all this allergen labelling eh we get asked mainly in relation to camra festivals to make statements about our beer allergen wise as we all should know there s now a requirement for allergen information to be provided for foods sold non packed or prepacked for direct sale this means beer and applies to us just the other day becky was asked if isinglass needed declaring she was being polite on the phone while i was in the background muttering not fecking relevant etc that said i recently saw a cask from a local brewer labelled with enthusiastic but ill informed candour gluten barley gluten wheat fish isinglass sulphur dioxide and more so and bearing in mind that i m not a trading standards officer or a lawyer here s the way we think it works there are 14 allergens that might need declaring cereals containing gluten that ll be your barley wheat oats etc but not gluten itself although you might want to clarify the situation by stating for example malted barley gluten but not wheat and barley based glucose syrups or maltodextrin crustaceans and products thereof relevant we don t use chitin based finings but if you do egg and products thereof anyone putting eggs in beer anymore we don t fish and products thereof but not fish gelatine or isinglass used as a fining agent in beer and wine ok because there s no evidence it s ever caused a problem for anyone peanuts i m tired of writing and products thereof but yes those too soybeans milk including lactose but not lactitol oh by the way lactic acid isn t produced from milk nuts because peanuts aren t nuts see here celery mustard sesame seeds sulphur dioxide sulphites but only when at concentrations of more than 10 mg l which you shouldn t have in beer anyway lupin i thought that was just plain poisonous molluscs including squid ink i m looking at you hardknottdave here s the reference so what should that sticker on that cask have said well if that s how the brewer chooses to pass on the allergen info then made with barley wheat would probably have done it we just say it on our website and does anyone need to declare label isinglass no isinglass finings in beer are specifically excluded from the labelling requirement you may wish to inform the consumer but please don t say it s an allergen because it s not and what has this got to do with gluten free beers if they re made with barley and wheat but processed to remove gluten then you ll still have to label for those grains but you d also be able to label them gluten free but don t say something like barley gluten gluten free that s confusing and the point of labelling is not to confuse the consumer and of course on our bottle labels requirement for allergen information to be provided for foods sold non packed or prepacked for direct sale see more at https www food gov uk science allergy intolerance label sthash gv6xe4cw dpuf requirement for allergen information to be provided for foods sold non packed or prepacked for direct sale see more at https www food gov uk science allergy intolerance label sthash gv6xe4cw dpuf requirement for allergen information to be provided for foods sold non packed or prepacked for direct sale see more at https www food gov uk science allergy intolerance label sthash gv6xe4cw dpuf requirement for allergen information to be provided for foods sold non packed or prepacked for direct sale see more at https www food gov uk science allergy intolerance label sthash gv6xe4cw dpuf posted by stringersbeer at 5 09 pm 7 comments friday september 04 2015 cows magic beans etc a cash cow on a hill of beans earlier dad dad tell us about the brewpooch shares and the asset matcher please i m sorry kids said the nice woodsman that s far too complicated a story for your young heads but i ll tell you the story of the cows and the beans and then you must go to sleep you rascals once upon a time a group of feeble minded sons of poor widows agreed to meet up it so happens that they d all swapped cows for magic beans now some of those widow s sons had many more magic beans than they knew what to do with while others felt that more beans would be a good thing and so brought additional cows with them to the meeting in the hope of making more swaps so the meeting hall filled up with sons cows and beans and the doors were barred inside the hall we re told many swaps were made many cows and beans changed owners and everybody had a lovely time some who on that far off day when they d first heard of the magic beans had only one cow now had two cows everybody felt they d done well and everyone expected to live happily ever after the end the nice woodsman stood up and snuffed the candle now you two snuggle down and off to sleep but dad what about the beans were they really magic the woodsman shook his head we ll never know for the widow s sons and all their cows and beans are all locked in the meeting hall to this day good night posted by stringersbeer at 2 40 pm 1 comment wednesday july 29 2015 making beer is easy thing is making beer is easy he knocked his glass emphatically against the looming t bar ignoring the gaffer s raised eyebrow he slurred on this stuff all this lit up bollocks all this marketing shite dressing it up there s nothing to making beer piece of piss easiest job i ever had i mean what do we do it s just cooking isn t it not f ing haute cuisine big pan of veggie soup is all my gran used to make yoghurt in her airing cupboard same thing really rubbish at cakes lovely pastry shortcrust makes you wonder how so many people fuck it up other hand some of it is on another fecking level posted by stringersbeer at 10 29 pm 1 comment older posts home subscribe to posts atom what they re saying else document write if l_rc length document write l_rc document write else document write l_rc l_rc substring 0 o_rc var p_rc l_rc lastindexof l_rc l_rc substring 0 p_rc document write l_rc document write var a_rc 5 var m_rc false var n_rc true var o_rc 100 blog archive 2017 1 january 1 the professor on lemons peaches and cask 2016 4 november 1 july 1 april 1 february 1 2015 6 september 1 july 2 april 1 march 1 january 1 2014 16 december 3 november 2 september 1 august 2 july 1 may 1 march 1 february 1 january 4 2013 13 november 4 september 1 august 2 july 3 march 2 january 1 2012 18 december 2 november 1 october 1 august 1 july 4 june 2 april 1 march 1 february 2 january 3 2011 26 december 1 august 3 july 5 june 4 may 4 april 1 march 3 february 2 january 3 2010 50 december 3 november 5 october 10 september 5 august 5 july 3 june 2 may 4 april 4 march 3 january 6 2009 22 december 6 november 3 october 2 september 5 august 4 april 1 march 1 2008 2 december 2 search this blog about me stringersbeer ulverston united kingdom this is jon s personal blog i work at an independent microbrewery a small scale artisanal producer of real ale and other beery treats based in the furness area in cumbria or n lancs if you d rather or a craft brewer if you like we re known as stringers or stringers beer i don t just make beer i also sound off in half informed rants on a variety of subjects like here view my complete profile followers links and that pumpclip parade stringers beer other stuff we read shut up about barclay perkins old quebec i rise just after 8 to get on with this writing stuff the kids haven t shown up by 10 i message them noon they say the lazy gits while i m waitin 2 hours ago boak and bailey s beer blog outside the bubble pubs don t deserve special treatment it s a given isn t it that pubs are a good thing and deserve protection well it turns out that many people disagree at the weekend the uk government 2 days ago paul bailey s beer blog five of frome s best pubs or the ones i managed to visit last weekend before we start i promise there is no ai involved in the drafting of this post just good old fashioned hard slog on the keyboard that is apart from 4 days ago tandleman s beer blog you can t take it with you we were in london most of last week as i was judging beer for the international beer challenge the trip didn t start off too well as the train into eust 1 week ago ed s beer site going medieval this week i made a last minute decision to attend an event at brewers hall i hadn t been planning to go but i had an urgent need to gossip it s good 1 week ago fuggled fo...
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