Stancill Brewery

StancillStoutBlack Gold It may be a certain Irish drink which dominates the Stout sector, but Stancill Brewery’s hearty stout recipes have proved to be a surprise hit with Sheffield’s beer drinkers: so much so that a new variation of the black stuff is back in production! Black Gold is a new 5% variation on its Movember Stout special. Featuring a hearty combination of roasting malts and brewed with traditional fuggle hops, the result is a full bodied rich stout which balances nutty and caramel notes with bitterness and a hint of coffee. According to Managing Director Thomas Gill, the decision to create the new stout was driven by public demand: “At this time of year we usually turn our attentions to creating lighter beers to coincide with the longer nights and warmer spring weather, but such has been the popularity of our stout that we decided to re-visit the recipe and bring it back earlier than we had originally anticipated. “Black Gold shares many of the characteristics of our popular Movember stout, but we’ve adjusted the recipe slightly to give the stout a richer combination of flavours and bitterness. We began production back in February and if it continues to remain as popular as our previous stouts then it’s highly likely that we’ll continue to produce stouts throughout the year on a semi-permanent basis.” Stancill’s latest batch of stout will see more than 6,500 pints produced and will be available in selected pubs from the beginning of March. AmericanpalepngAmerican Pale: Stancill’s first dry-hopped beer In stark contrast to the creation of Stancill’s new stout, American Pale is the brewery’s first venture into producing a dry hopped brew. The result is a powerfully hopped beer which features a trio of all-American hop varieties. Brewed using Summit and Simcoe hops, additional cascade hopes are loaded into hessian bags and added to the fermenting tanks to create a powerfully hopped beer from first sip to last. Not content with adding dry hops to the fermenting tanks, additional quantities of hops are added to each individual cask, allowing the beer to continue absorbing the hoppy flavour as it travels from the brewery to your local. Dean Pleasant, head brewer at Stancill Brewery said: “The sacks act a little bit like a giant tea bag when added to the fermentation tanks, allowing the flavours of the hops to infuse with the beer. This helps to create a stronger hoppy taste as well as helping to give the beer a strong hoppy aroma. “Traditionally dry hopping was used as a way of helping to preserve beer for longer periods of time and was commonly used in traditional IPA’s as a way of extending the life of the beer. When hops are added to beer after the fermentation takes place this helps to give a fresh hop aroma which blends with the brew to create a powerfully flavoured hoppy beer.”

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