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Hello you. It's still November. Plenty of time. DON'T PANIC

BOOZE NEWS: beer arriving this week!!

POP QUIZ --- WHAT IS THIS? MAYBE THE ANSWER WILL BE REVEALED BELOW... **hint** it begins with Y.... 🤔



















Plus our regular cocktail tales of cocktails...  this week:

European Unity

please read on...


omfg <<<<<<CANTILLON>>>>>>

Very limited stock of the Kriek 750MLs arriving later in the week!!!


MAGIC ROCK!

DAIRY FREAK IS BACK!!!


and also,,,

BEARDED LADY: BLACK FOREST GATEAU IMPERIAL STOUT!



/////NORTHERN MONK/////

Two new cans arriving from Northern Monk!

DANCING IN THE MOOBLIGHT with WYLAM DIPA 8,2%

KING Grapefruit Soda IPA 7,4%


>>>NEW 71 BREWING CANS<<<

AP APRES APRICOT Apricot Session PAle 4%

BF BLUEBERRY FIELDS Blueberry Sour 4,2%

RR RIVET RED American Red Ale 4,8%



FIERCE X NORTH

08 EL DORADO SOUR IPA 6%

WILD BEER 750!!!

BEYOND MODUS VI

Blended Barrel Aged Sour 8%

\\\\\\CIGAR CITY BREWING//////

MARGARITA GOSE Gose 4,2%


S    T    O    N    E

AGGRO AGRONOMIST IPA 7%


GIPSY HILL

For you low ABV lovers (and CSN lovers)...

CROSBY HOPS & NASH Table Beer 3,4%

...and plenty more Christmas beer will be arriving on #NEWBEERTHURSDAY

Full run-down on Thursday via usual social channels - instagram facebook twitter #newbeerthursday

THAT'S RIGHT, we're looking forward to the WINTER WINE EXTRAVAGANZA on the 6th of December!

And we are all sold out!!! Sorry to those that missed out but there's always next year... maybe we'll even get ourselves together enough to have another one before December, hmm?












Sorry if you didn't get a ticket.


Still, there's always our A-Z of Goaty Goodness to look forward to... THIS WEEKS NEWSLETTER IS BROUGHT TO YOU BY THE LETTER Y. AND WHAT COULD WE DO BUT.... YEAST! WAHEY!


!!! Y is for YEAST !!!

Yeast. What a wonderful thing. And what would we do without it? A member of the fungus kingdom, yeast is indeed a mushroom. Wahey! Yeast does the awesome job of munching up sugars and producing CO2, heat, and alcohol. Without it the world wouldn't have bread, or beer, or wine, or probiotics, or marmite (Ed.  hmmm.....?), or certain types of aquaria. And what kind of a world would that be??!!

Most products use a single or multiple yeast strains to produce their booze. There are hundreds out there, some natural, some grown in labs and some living in the wild that spontaneously ferment.

These natural, wild yeasts only exist because of wasps. I appreciate this is strange but I have been assured by a melittologist friend that wasps have an interdependent symbiotic relationship with indigenous yeasts. So, there you go. They are good for something.

This week we'll take a look at how yeasts are used in a variety of ways to make some of our favourite products on our bountiful shelves.

LEUCONOE SANGIOVESE: this beautiful natural, organic Sangiovese has no sulphites added at any stage, so you kow its good for you, and we are highlighting it because it is a strictly spontaneous fermentation with 100% wild yeast strains living in harmony with the grapes. Wild blackberries, rich earth, and extravagantly aromatic. It feels like you're in the cellar with the winemaker.

LIRONDA VERDEJO: Another 100% natural fermentation, with no added sulphides, organic and suitable for vegetarians and vegans. Golden colour with a bright nose of that natural yeast and warm straw. The palate is complex and delicate with notes of fresh citrus and tropical fruits, touches of balsamico, and a fine minerality. 

SOUTIRAN GRAND CRU CHAMPAGNE: With Champagne having a variety of its own yeast strains we couldn't miss it out. This little number enjoy s5 to 10 years ageing before being disgorged and takes a further six month in the bottle before release. Definitely, a food wine with all the rich autolysis you would hope for in that age with a refined mousse and lots of fruit following to the finish. Outstanding!

TWO ROADS DRY& MIGHTY BRUT IPA: Brut IPA are essentially a new type of beer, which doesn't happen very often. They've isolated taken a type of yeast strain normally reserved for Imperial Stouts and put it into a regular IPA. What happens here is that the super drive yeast munches through all the sugars, leaving none residual and gives you a high strength, amazingly dry IPA. Stunning!

KLOSTER ANDECHS DOPPELBOCK DUNKEL: The Kloster Andech stated brewing in 1455. The Bavarian Purity Law, The Reinheitsgebot was established in 1516. We bring this up because the guys that brewed this beer back then didn't even know that yeast existed! And they still make amazing brews! Fandabbydosy!

OMNIPOLLO IMPERIAL STOUT: OMFG! What a beer! Big, brash, beautiful! Imperial stouts only came about when some clever peeps isolated one of the enzymes that occur in Champagne yeasts and brought it into the breweries giving us these gorgeous high abv brews. Awesome!

FIRESTONE WALKER FERAL VINIFERA: this American piece of mad science brings you a blend of four combinations of grape and grain, with grapes and wheat beers being fermented and aged together with wild indigenous yeast. Crazy beautiful! 


\\\TALES of COCKTAILS///













\\\ European Unity ///

30ml Lind & Lime Gin 30ml Chateau du Breuil Calvados 15ml 1992 Scottish Raspberry Eau de Vie Liqueur

An experient that went right! Who knew!

A simply beautiful combination of flavours here with the smooth appley goodness of the Calvados matching the light citrus of the gin with the sweet raspberries bringing it all together. I'm well proud of this one folks, but I didn't have much time for the name. Let us know if you think of anything better.

Everything into your mixing vessel with loads of ice. Stir it down to perfection. Double strain into a rocks glass and don't even bother with a garnish. Beautiful in its simplicity. Enjoy!


GOODBYE! SEE YOU IN THE SHOP!

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