In a slight (OK, more than slight) change of plan, since the last Beer Matters went to press Dave realised that he wouldn’t have time to fit in another brew for Anti-Reinheitsgebot 500 at the end of April. Bokaro IPA has therefore been put off until early summer, while the current brew is Beleidigung Zur Geschichte (Insult to History), a hybrid IPA/Weissbier (or Hopfenweisse). BZG features a blend of malted barley and wheat, 115IBU of Magnum, and a flame-out charge of Galaxy and Kazbek, before being fermented with a German Weissbier yeast. Finally the brew was dry-hopped with more Galaxy and (just to ensure non-Reinheitsgebot compliance) some kiwi fruit. First taste off the fermenter suggests big banana and tropical fruit flavours, and very easy-drinking for 5.3%! Beleidigung Zur Geschichte is unfined so will be naturally hazy (or even cloudy, as befits a weissbier), and of course vegan-friendly.
An idea Dave had a while back was two festival specials, Four Candles and Fork Handles, and with the death of Ronnie Corbett last month now seemed an appropriate time to do it. Four Candles is Beleidigung Zur Geschichte dry-hopped with Jester, while Fork Handles is Craven’d Ale with the addition of Maple, Cacao Nibs and Coconut. They will be available side-by-side at the Shakespeare.
In sadder news, the same brewday was to feature Shazz’s first brew to her own recipe, but a broken element on the minikit put paid to that idea. Especially galling after the time taken to peel and slice a large quantity of blood oranges, limes and clementines for the brew! RIP minikit, we had some good times… Perhaps Steel City could crowdfund a new one. ‘Equity for Drunks’ has a nice ring to it…
The latest collaboration is a local affair, being brewed at Lost Industry. Nate at Lost Industry and Dave both independently came up with the idea of a Mojito Sour, and had been planning a Lost Steel Industry collab for a while, so it seemed a perfect opportunity. Lost Steel Industry is a 6% kettle-soured pale, brewed with Kaffir Lime leaves, Lime Juice, Mint leaves and fermented on rum-soaked oak chips. A trial batch will appear early May, with a full brew appearing in time for summer.