Epic ciders - England

We’ve had 5 Welsh ciders.  Now it’s time for the traditional cider heartlands of England to show us what they’ve got.  Here are 5 great examples.

Still Medium – Orchard Pig, West Bradley

Based near Glastonbury in Somerset, Orchard Pig began making cider in 2004. The still medium cider is a very soft and clean cider, with a delightful fresh apple aroma and taste.

Kingston Black – Gwatkin, Abbey Dore

The Kingston Black variety of apple is reputed to be the most famous apple in the cider making world.  This is a very dry, traditional cider, weighing in at a thumping 7.5%

Dry/medium/sweet – Wilcox, Cheddar

What’s great about Wilcox cider is that you can mix the different flavours to make a cider that is perfect for your own palate.  The owners are friendly and knowledgeable, and they produce very high quality cider.  If you’re ever driving through Cheddar gorge, you can’t miss the shop as there is a huge plastic mouse standing guard outside.

Cheddar Valley – Thatcher’s, Sandford

A Somerset Cider maker that has become incredibly successful.  Plenty of choice here, including premium selections like Old Rascal and single variety Coxs.  My choice is Cheddar Valley as it is incredibly traditional, orange in colour, dry and bittersweet.  A classic traditional cider.



Cheddar Valley
Photo - Paul Evans



Medium - Worley’s, Shepton Mallet

A traditional cider maker using locally sourced apples.  The medium is the pick of the bunch, which manages the balance perfectly.  Worley’s pride themselves on their ‘lovingly crafted’ ciders which are arrived at after a system of cool natural yeast fermentation.

Time to find a beer garden, and let the good times roll!

Dirty little secret pt.1

Today's guest post sees regular contributor Ross Evans describe his epic beery travels up the West Coast, USA. Part 1 takes in Los Angeles and San Diego.

OK, so it’s not exactly dirty and not that little but it certainly is a secret, to the uninitiated at least, that the United States of America actually have some really, really good beers.

During my recent travels I managed by pure coincidence to be on the West Coast of America during four beer festivals. Here is a summary of some of my favourite bits from the oodles of beers.

The Port Brewery, San Diego

The first festival, or ‘beer week’, I stumbled into was on Sunset Boulevard, Los Angles: the LA Beer Week. One of my relatives from across the pond who, at the time, lived in LA, was determined to show me that America indeed had some good beers and as such wanted to take me to a new ‘trendy’ bar on Sunset Boulevard. For such a glamorous and much-famed name, the street itself was quite grubby and dirty, and the quite unassuming-looking bar by contrast was outstanding on the inside. The Mohawk Bend on Sunset Boulevard looked a little like a Vietnamese restaurant on the outside – adorned with bamboo - internally it was a classic warehouse-cum-loft conversion, a too-cool-for-school venue that would have normally made me feel quite out of place was it not for the multitude of beer taps spouting from the wall behind the bar. The venue was celebrating, in particular, Stones Brewery, which is actually based in San Diego. They had roughly 9 of their lines, a mixture of regular and specials, including what quickly became a favourite of mine, Stone Ruination IPA (IBU 100+, ABV 7.7%), a double hopped imperial IPA – very bitter and named after what it does to your palate. On first tasting this beer I was not convinced, expecting a classic IPA.  I double checked I had picked up the right drink. To say the drink was bitter is a bit of an understatement. To me it was the same taste as chewing a raw hop, but by the time the shock had faded and you were nearing the bottom of your pint you came to appreciate the whole host of flavours on offer.


A few weeks later I happened to be in San Diego for the San Diego Beer Week, celebrating it in what can only be described as an Industrial Estate in San Marcos and the home to the Lost Abbey Brewery, closely associated with the Port Brewing Company. What must have started off as a tour and tasting session at the microbrewery has, over the years, grown or outgrown its surroundings to become an open bar-cum-barn-dance that had spilled out onto the car park and incorporated street vendors including a quite awesome mobile pizza oven. The bar in the microbrewery site, built in the shadow of the boilers and kettles of the brewery, was home to over 30 different beers served in tasters, half pints, pints and ‘growlers’ (1/2 gallon bottle). The bar stools were barrels with grain sacks on top for comfort. The drinks and drinkers were vast, as they only can be in the US, and from the multitude of beers to select from I have chosen to celebrate Santa’s Little Helper Imperial Stout (ABV 10.5%, OG 1.094) from Port Brewing Company. Now, if you are familiar with this beer you will know that the branding is awful with cartoons galore, but despite the child-like graphics the beer is outstanding.  This Imperial Stout is made with dark Belgian candi sugar to boost the Original Gravity and has a creamy coffee-chocolaty taste – very easy to drink, I sank three pints before even thinking about trying something else – and I had a growler to go!

Santa's Little Helper

Ross Evans is a valleys expat relocated to Cardiff for political, cultural, leisure and drinking pursuits. Big food, Cider, Beer and Pub aficionado with a love of local provenance and strong branding. 

Great pub views

Taken from the Duke of Wellington on Saturday night.  I'm not a regular at this pub, in fact it's the first time I've ever had a drink in there, but I might change that as the view from the corner window offers one of the best panoramas of modern Cardiff.



Photo - Paul Evans



Dark star partridge

I tried this at the Angel and Crown in Covent Garden, on a recent trip to London.  It is produced by micro brewer Dark Star, who are based in Partridge Green, west Sussex.

Dark Star is a best bitter, and it's a very good example of how a best bitter should be. It's an excellent amber colour, with a clean hoppy aroma and biting bitter taste.

Photo - Paul Evans

Unfortunately, I hate bitters so this will mean a low score.  Although I would add that if you love a properly made, ideal strength best bitter (4%) then this is definitely for you.

Appearance: 7
Aroma: 6
Taste: 6

Overall: 19/30

Epic ciders - Wales

Real cider consumption is on the rise. And it’s no surprise given some of the great ciders that are being made in Wales, across the border in England and across Europe. In part 1 of the Epic Cider Trilogy we’ll look at 5 great Welsh Ciders.

Black Bart – Rosie’s, Llandegla

A sweet cider with a big punch. Matured in Barbadian Rum casks for an extra special taste sensation. This cider is named after the pirate Bartholomew Roberts, who was infamous in the Caribbean for his plundering.

Black Dragon – Gwynt y Ddraig, Llantwit Fadre
A strong cider that’s matured in oak barrels, which adds a rich colour and flavour to this very tasty cider. It is still, smooth and precariously easily to drink.

Photo - Paul Evans

Vintage – Hallet’s, Hafodyrynys
A very rare cider that is left to bottle condition for a full year after initial fermentation. A delicate cider that will appeal to the more discerning cider drinker.

Boris’s Brainbender – Raglan Cider Mill, Llanarth
A well renowned cider (possibly owing to London Mayor Boris Johnson’s face adorning the storage box) from this Monmouthshire orchard that specialises in cider from Welsh variety apples. A very tasty cider, which balances sweetness, crispness and strength perfectly.

Medium Dry – Ty Gwyn Cider, Newcastle

This cider maker is based near Crossway in Monmouthshire. It is slightly sparkling and made from Vilberie and Brown Snout apples. It is crisp, slightly sweet, very easy to drink and very refreshing.

Wandle

This is a 3.8% light ale by 'London's Local Microbrewery', Sambrooks. It is named after a tributary river of the Thames which flows near the brewery in Battersea.

I'm not usually a fan of 'weak' beer, but I was pleasantly surprised by this - which I sampled at the Hat and Tun in Clerkenwell, London.

Photo - Paul Evans

Its appearance was fresh and golden, with a classic lightly lathered head.  The aroma was delicately fruity, with mild hints of spice and fresh citrus fruits.

Wandle tasted fruity and sweet, which led into a light spice and lemon flavour combination.  It ends with a satisfyingly moreish bitter finish.

Appearance: 7
Aroma: 7
Taste: 8

Overall: 22/30

Arty pints no.3



Photo - Paul Evans


A pint of Brains Dark in the Black Lion, Llandaff.  Effect used is dark stroke with a cartoon camera.

Grant's cask edition whisky pt.2

An after hours feature on the Commercial Room today. Here's a Friday afternoon look at the second of Grant's Cask Conditioned Whisky editions.

Country: Scotland
Distiller: William Grant & Sons
Type: Blended whisky
Cask: Sherry cask
Strength: 40%


Photo - Paul Evans



Colour: Deep gold.

Aroma: Spicy dried fruit, old oak.

Taste:  Very dry initially, with an obvious bite of sherry.  Raisins, honey and cinnamon are also detected.

Verdict: Not as mellow as the Ale cask finish, it has a drier and warmer burning finish. It will suit those who prefer a sharper, drier bite to their whisky.

London porter

This is a 4.2% beer made by Young's, or for the pedantic; Well's and Young's Brewing Company Ltd. The joint venture with the Well's brewing family of Bedford having been born in 2006.

I tried this at the the Marquess of Anglesey in Covent Garden.  As a Young's pub you would expect a decent pint and this was an enjoyable porter. 



Photo - Paul Evans

The beer is enticingly dark, with ruby hues when held to the light. A good robust chocolate and coffee flavour is evident on first taste, which leads to sweet dark fruit hints, and a bittersweet molasses finish. Good stuff.

Appearance: 8

Aroma: 7

Taste: 7

Overall: 22/30

Arty pints no.2




Photo - Paul Evans


This is a Three Tuns IPA taken in the White Horse, Machynlleth, with a light HDR effect.

Morocco ale

This is a 5.5% beer by the Daleside Brewery of Harrogate, north Yorkshire.

The first thing that strikes you when it is poured is the incredible and unexpected spicy aroma, it really is unusual, and sets up the beer nicely.

The beer has a good appearance, dark ruby with a creamy head.

Photo - Paul Evans

The striking aroma is of Angosturas Bitters, very sweet with a ginger spiciness also.  The taste is of bittersweet marmalade, with roasted malts and hints of raisins and crystallised ginger, which leaves a lingering warming sensation in the throat.

This is a great beer, that has managed to successfully combine some unusual flavours to create a truly original and exciting beer. I loved it.

Appearance: 8
Aroma: 9
Taste: 8

Overall: 25/30

Cooking with beer

In honour of British Pie Week, the Commercial Room treats you to a recipe for a cracking Welsh inspired pie.

Brains dark beef, leek, shallot and parsnip pie

For the filling

You will need:

• 1 Topside steak (diced)
• 1 large sized leek (sliced)
• 10 whole shallots
• 1 beef stock cube
• 1 bottle of Brains Dark
• 4 mini parsnips (chopped)
• A handful of fresh parsley
• Worcester Sauce
• Salt & pepper
• 1 tsp sugar
• 1 heaped tsp plain flour

Ingredients
Photo - Paul Evans

Method:

1. Dice the beef and fry in a little oil, in a deep pan over a high heat.
2. Season the meat with salt and pepper, add a splash of Worcester sauce and crumble in the stock cube.
3. Add the plain flour and mix in, ensuring all the meat is coated.
4. Add the whole shallots and pour in the bottle of beer, reduce the heat and simmer for 45 minutes.
5. Add the chopped parsnips and sliced leeks, and simmer for a further 15 minutes.
6. Add the chopped parsley and reduce the liquid, until thick and sticky.
7. Remove from the heat and place in a bowl. Set the mixture aside and allow to cool slightly.

Photo - Paul Evans

Photo - Paul Evans

For the pastry:

You will need:

• 200g plain flour
• 110g butter
• 2-3 table spoons of cold water
• Pinch of salt

Method:

1. Place the flour, butter and salt in a bowl.
2. Massage the ingredients through your fingers until it becomes a fine and consistent mixture.
3. Add the water to the mixture and stir through until it binds into a dough.
4. Wrap the dough in cling film and place in the fridge to cool for 15-30 minutes.
5. Remove from the fridge and roll to your desired size and thickness.

Photo - Paul Evans

For the pie:

1. Spoon the filling into your desired dish/dishes.
2. Carefully roll the pastry over the top, trim to size, and seal the edges with your fingers.
3. Brush the pastry with a beaten egg, and place a slit in the middle of the pie to allow the steam to escape.
4. Cook in a pre-heated oven, at 180 degrees centigrade (gas mark 4), until the pastry is golden and the mixture begins to bubble - around 25 minutes.
5. Enjoy!

Photo - Paul Evans

The Cantillon brewery

Exactly half a mile from Brussels Midi station, in a not so grand part of the city, stands the Cantillon brewery.





Entrance Sign
Photo - Paul Evans



This is a family run brewery that was founded in 1900 and remains independent to this day. The equipment used, by today’s industrialised standards, is positively medieval. But it is this strict adherence to tradition and heritage that makes the place so charming, unique, and overall so impressive.

"Forget everything you know about beer."

The above quote was uttered by the brewery's greeter as we set off for our self-guided, booklet assisted, and now slightly bemused tour of the Cantillon Brewery. By the end of the tour, I understood what she meant perfectly.

The Cantillon brewery specialises in traditional Lambic beer brewing. In simple terms, Lambic beers are sour beers. The beer style has seen a worldwide rebirth in the last decade or so, and demand for Cantillon's beers currently outstrips what the brewery can produce by some margin. However, since the family are committed to brewing in a wholly traditional manner, a move to bigger, more commercial premises seems highly unlikely, and for this they should be applauded.

The tour begins by strolling through a dark, cobweb filled corridor, lined either side by thousands of bottles. At any one stage the stored bottles at the brewery can reach 80,000. Having referenced the cobwebs, I should add that spiders are much valued lodgers at the brewery, as they kill destructive insects and help maintain a healthy environmental balance.

Photo - Paul Evans

At the end of the corridor stands the mashing tun, where crushed cereal is mixed with hot water. After a significant rise in temperature and a decanting process, it eventually produces a wort. This liquid is then pumped into hop boilers on the floor above.

10,000 litres of wort and 25kg of hops are pumped into, and mixed in the boilers. This mixture then cooks for 3-4 hours and reduces to leave a liquid with a high sugar concentration, which later converts to alcohol via natural yeast fermentation. This room also contains a crushing machine, where the wheat and barley are ground down. The hot water tank is also situated here, and this feeds the mashing tun on the floor directly below.

The mashing Tun
Photo - Paul Evans

From the hop boiling room we proceeded up a rickety staircase to the granary. Here the wheat, malted barley and hops are stored. At one end of the room and in a slightly raised position is the cooling tun. It is here that a key stage of the fermentation process occurs, where a large riveted copper vessel, capable of holding 7,500 litres of wort begins to cool the liquid. This process is normally undertaken during cold weather seasons, where wild yeasts found naturally in the cooler air begin fermenting the liquid.

The granary
Photo - Paul Evans

Back down the rickety stairs where the next stop is the barrel room.  The Lambic liquid from the copper vessel is placed in oak or chestnut barrels, which are not completely sealed as the barrels often suffer eruptions of white foam through the bunghole.  This happens in the first few days after barrelling as a result of spontaneous fermentation. Once the liquid has calmed, usually after 3-4 weeks, slow fermentation begins,  and it continues for up to 3 years.
 

The barrel room

Photo - Paul Evans



Barrel explosion
Photo - Paul Evans

To make the brewery's final product - Gueze - a master brewer blends 1, 2 and 3 year old Lambics. They all combine different aspects to the final flavour of the beer, and it is the brewer’s job to taste and approve the blend.

The beer mixture is now pumped into the tun which feeds two tanks that are connected to the bottling machine. The beer experiences further fermentation in the bottle, and if you have a cellar it will improve with age.

Once the beer is bottled in champagne style vessels, it is plugged with a cork stopper and topped off with a cap. A conveyor belt (which you walk alongside) carries the bottles to the cellar for storage, where they will stay for several months.

The brewery also produces fruit Lambics in the summer months, where cherries and raspberries are mixed with 2 year old Lambics, and soaked for at least 3 months.



Bottle Storage
Photo - Paul Evans


The final part of the working brewery tour shows how the barrels are cleaned and re-used. It’s a rather violent process involving lots of steam, whilst a machine that the barrel is attached to performs a double-sided rotational movement, and steel chains are inserted inside to scrape clean the interior of the barrels.


Barrel cleaning
Photo - Paul Evans


The tour ends with a tasting of 3 of the brewery's beers:

Gueze: A blend of 1, 2 and 3 year old Lambics. It has an aroma of heather and smells very similar to an Asturian cider. It is slightly hoppy, with a bitter finish. An incredibly complex beer.

Rose de Gambrinus: This is a 2 year old raspberry Lambic. It has an oaky aroma, with hints of fresh basil and raspberries. It has a very dry, bitter finish.

Kriek: Another 2 year old Lambic in which Schaerbeek cherries have been soaked for 6 months. It has an aroma of fresh lavender, heather and parma violets. It's very floral in aroma and taste; I had a taste flashback to cherry lips. It also has the customary dry, bitter finish.

Gueze
Photo - Paul Evans

Raspberry and cherry Lambic
Photo - Paul Evans

If you're ever in Brussels I would highly recommend a visit to the Cantillon brewery. It is a fascinating tour through a working brewery, which proves that you can produce traditional, original and brilliant beers without selling out to big, bland business.

Cantillon stands fiercely tall and proud in its independence, tradition and protection of this most unique style of beer.

Arty pints



Photo - Paul Evans



The Sunday Picture, and the first in a series of 'arty-pint' shots that will feature on the Commercial Room.  This is a lo-mo shot of a pint of Bread of Heaven by Brains.