Tim Hampson's Beer Blog

The quest for the perfect beer

Archive for November 19th, 2010

Some beers are so good on first sip that “wow” is the only acceptable description. Windsor & Eton’s Black IPA. It’s a cracker. WOW

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My day had started early, when as I was leaving to take my dogs for a walk and I find a Range Rover was parked across my drive and some strange guy was standing with two bottles of beer in hand. “Here, I have bought you these to try”, says the driver. As Ry Cooder would say “It’s a strange world.”

But, after a long day of news writing the contents of one of the bottles was the perfect end to the day,

Conqueror – it is an awesome brew. It has a fabulous nose. But what gives it that and what is it hopped with? I get a floral, fruity taste from it – what gives it that? The conditioning is fantastic. What yeast is the brewer using? And what is a Black IPA?

Well let Paddy Johnson the brewer, who it turned out was my mysterious visitor at the start of the day tell his own story.

“In the tradition  of a Black IPA it’s brewed mainly with Cascade but also Summit. The yeast was recommended by fellow brewer’s within London Brewer’s Alliance for this type of beer. It is a American yeast known for its cleanness which we want with such a rich beer.

“Black IPA is a relatively new style developed in particular by the Craft Brewers of the US. Those of us daft enough to go for it are trying to produce a beer that is still fundamentally an IPA in strength, dryness, bitterness and hop aroma but with a full roasted malt character that still leaves the beer very drinkable.”

“This is a cask beer that we launched just two weeks ago. So proud of it we got our friends at Kernel brewery to bottles with us one Kilderkin so we could give friends a taste if they couldn’t get to a pub.”

Paddy says it is always likely to be a specialist beer. Having said that sales are taking off and the Bree Louise at Euston is stocking it.

This beer’s name Conqueror was chosen by the brewery’s 2,000 FaceBook fans. It uses five different specialist malts and is hopped at three completely different parts of the process to achieve its full hoppy character.

If you see it try it.

www.webrew.co.uk

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Written by timhampson

November 19, 2010 at 3:58 pm