hopulist issue 3

PHOTO CREDIT: ROBERT GIGLIOTTI

It has been quite the year for craft beer. The

industry has reached unforseen levels of

popularity and its produce is being enjoyed by

more people than ever, While this is of course

great, it has also seen some downsides, with

more and more multi-national beer companies

flashing their cash to get involved in the world of

craft.

Despite this, there has been plenty to celebrate

this year with some terrific brews from a raft of

brewers. And the upcoming year looks even more

promising.

In this issue we focus on some of what has been

great in 2017 and some of what we hope will be

even better in 2018. From new collaborations and

trends, through to the emergence of brand new

breweries – it’s all here.

So, sit back and grab something that tickles

your crafty fancy and enjoy our third issue.

Oh, and season’s greetings!

Cheers,

The Hopulist team

The craft beer news

you need to know.

Keep it fresh, keep it

here for new beers.

Tune in to the Craft

Beer Channel.

Get styled out with

new beer merch.

The story behind

Duration Brewing.

Get glassware wise

with our 101 guide.

The best beers from

God’s own country.

Our beery A-Z

reaches C.

A taproom driving a

guerrilla movement.

Cloudwater touches

DIPA perfection.

A review of the craft

beer year,

What the Hopulist

team’s been drinking.

Mount St Bernard Abbey.

COULD BRITAIN BE

GOING TRAPPIST?

Britain could soon have it’s own Trappist

brewery – monks at Mount St Bernard

Abbey in Leicestershire have been given

planning permission to build what

could eventually become the UK’s first

true Trappist brewery. The development

would enable the monastery to produce

beer continuing the time-old tradition of

monastic brewing.

Once established the brewery would

be run by monks and other residents

of the abbey with any profits from the

venture going to the trustees of Mount St

Bernard, a registered charity responsible

for the upkeep of the abbey. The building

is Grade II listed but the development will

allow for its conservation in a sustainable

and economically viable manner.

To be considered a true Trappist beer it

must first be accepted by the International

Trappist Association (ITA) where upon

it can carry the official logo. Currently

there are only 11 trappist breweries across

the globe - six in Belgium, two in the

Netherlands and one each in Austria, Italy

and the USA.

The community of Mount St Bernard

entered into membership of the ITA

in March of this year with the view of

developing their artisanal economy,

previously they had run a dairy farm

which closed in 2014.

A brew

to save

the crew

Scottish craft beer powerhouse BrewDog is

quickly integrating itself into the community

of Columbus, Ohio – the location of its new

$30million brewery – by creating a special new

brew to raise funds for the local football club.

Major League Soccer outfit Columbus Crew has

fallen on hard times and is crowdfunding to try

and ensure its future participation in the United

States’ premiere football competition. BrewDog

has decided to step in and do its bit for its new

local area by brewing a limited 4.4% golden ale

called Crew Brew – all of the profits of which will

be donated to the Save the Crew campaign.

A statement on the BrewDog website explained:

“At BrewDog, we are world leading pioneers

and experts in crowd-funding and community

ownership. Indeed our own business is part

owned by a community of over 60,000 craft beer

lovers and we have raised over $60million through

crowdfunding over the last few years. We would

love to facilitate and be involved in a potential

purchase of the Columbus Crew from it’s current

ownership structure and then immediately look

to sell at least half of it back to the fans through

crowdfunding.

“We passionately believe the best people to

own things are the ones who care the most about

them.”

SIGNATURE BREW

LAUNCH ANTHOLOGY

London-based Signature Brew has

announced the launch of Anthology, a

highly limited edition Imperial Stout.

The beer has been designed and created

by Signature Brew’s head brewer Riina

Lääts, who joined the team at Signature 12

months ago, after previously brewing for

Estonia’s Sori Brewing.

After working closely on developing

and tightening Signature Brew’s core

range with founders Tom Bott and Sam

McGregor, Anthology has been Lääts’

opportunity to express her brewing

prowess on a more personal level.

Anthology weighs in at 10% ABV and

showcases six different malts, healthy

additions of Chinook hops and the

addition of cacao nibs adding profoundly

bittersweet chocolate notes. Anthology

features intense flavours of dark chocolate,

hints of licorice and vinous notes of dark

stone fruit, which lead to a lingeringly

bitter finish. The beer will be available

exclusively in 440ml cans and 20l keykegs.

Signature brews regular designer Simon

McCoy is responsible for the striking

artwork that adorns the label.

Lääts explains why out of all the styles

available to choose from, she went with

an imperial stout: “As the nights have

started drawing in and we begin to head

to the cosiest pubs possible it seemed

a deep, velvety imperial stout was the

only option! The style also lends itself to

being regularly reworked for each annual

edition and the scope for twisted spin-offs

is endless. All of the guys here are already

pitching their ideas for next years version,

so watch this space...”

Anthology will become an annually

released beer, launched each year in the

late autumn. Future releases will also

include barrel-aged versions, as some of

this year’s batch has been put aside for

maturation in oak.

The launch of Anthology will be

celebrated on Sunday 3rd December at

The King’s Arms, Bethnal Green. Launch

parties will also take place on December

6th at The Beer Emporium, Bristol and on

December 14th at Dead Crafty, Liverpool.

Anthology will be available at select

independent retailers and venues around

the UK from next week.

EER EER FOR FOR GOOD! GOOD!

We’re generally told by health

professionals/mothers/strange friends

who don’t drink that beer is bad for

you. While that may be scientifically true in some

respects, drinking craft beer just became a power for

good thanks to the work of two beer aficionados and a

charity movement they have set up.

Boozers Without Borders is a London-based

programme run by friends Ian Gordon and Matt

Bonnamy that holds several charity nights a year

where all gather to drink fine ale and raise money for

charity Help Refugees.

“It all started when my wife, who is much more

socially aware than I, convinced me that it would be

a good idea to spend our holiday volunteering at the

Calais Jungle refugee camp in France,” explains Ian.

“Once I had spent time immersed in that world, it

opened my eyes to the struggles of people displaced

by wars, dictatorships and other political tragedies.”

Ian returned to London and immediately started

musing with good friend Matt (who actually

introduced him to the world of craft beer) how they

could do something to help. They decided to use their

love of craft as a force for good and set up the first

Boozers Without Borders evening in November 2016.

And so, the Draft House in Hammersmith became

the birthplace of this charity movement.

ian and Matt have held a

total of four nights so

far, raising over £5,000

for Help Refugees.

“We sold tickets for that original evening and then people

could have a certain amount of drinks for that,” says Ian.

“We have trialled that and also having a paying bar

– in both cases we rely heavily on generosity from

local brewers to either donate beer or sell it to us at a

discounted price so we can raise as much as possible

for charity.”

Ian and Matt have held a total of four nights so far,

raising over £5,000 for Help Refugees. They have

also enlisted support from breweries such as The

Kernel.

“One of our most memorable nights was the

last one in September 2017, which was held at

the Brunel Museum in Rotherhithe,” adds Ian.

“It was a spectacular venue and we also

raised a good amount of money for the

museum itself as part of our arrangement

with them.

“We are hoping our events continue to

grow and people continue to enjoy them.

We are actively seeking new partners –

whether that be venues or breweries to

help us continue raising money for this

great cause. Anyone who is interested

should contact either myself or Matt

and let’s talk.”

Visit boozers.beer to find out

more about the movement and

how you can get involved.

Hundreds of craft beer

lovers descended on

Holland’s party city

Amsterdam in September 2017

for an annual beer festival that

puts the emphasis on proper

brewing. The Amsterdam

Beer Festival, does what it

says on the tin and hosted an

impressive group of Dutch

and international brewers

including To Øl, Laguintas,

Brouwerij and Walhalla – all

serving their beer to thirsty

punters in special festival

glasses.

The event also included live

brewing, live music and live

artisans selling various food

and wares that were designed

to perfectly complement the

beer on offer.

Organisers were pretty happy

with the event, and in previous

years names such as BrewDog,

Jopen and Anchor have all

been there – so this is one to

stick in your calendar for 2018.

Visit www.tabfestival.com to

find out more.

A a DAM dam fine

beer festival

PICS COURTESY OF TJAN HO LAI

WANT YOUR LATEST BEER LAUNCH FEATURED

BREW LIKE A MONK

A new brew from Bermondsey-based

Anspach & Hobday, the Paterbier is a

4.4% Belgian style pale brewed with citra

and sorachi ace. Described as super light

and fruity, this beer promises to dazzle

your tastebuds in the way only a monk

can make them do.

Release date: Already on sale

WHERE THE WILD BEERS ARE

BrettBrett is a new 8.4% double IPA

from The Wild Beer Co and provides

a super crisp and fresh taste with a full

hop character. The wild yeast used in it

preserves the hops and actively evolves

the beer as it ages, producing different

flavour compounds. This beer is alive!

Release date: Already on sale

NEW RELEASES WE

CAN’T WAIT TO GET

OUR HANDS ON...

? CONTACT US AT INFO@HOPULIST.COM

A HIPSTER’S WET DREAM

Combining both pretentious coffee and

excellent craft beer, Alphabet Brewing

Company’s 7.4% Flat White breakfast

stout is a pretty unusual affair.

Heavy on the coffee, milk and oat flavour

it is also full of malty goodness and much

lighter than your average stout.

Release date: Already on sale

PATTERNICITY PERFECT

Patternicity is the latest special release

from Lost & Grounded – an IPA with

azacca, columbus and mosaic hops. A

smooth base of Pils malt and Golden

Naked Oats has been overlaid with

these delicious hop varieties – think your

favourite fruit salad in a glass.

Release date: Already on sale

BRAD

THE

CHANNEL

HOPPERS

JONNY

What have craft

beer, travel

vlogg|ng and

Jam|e Ol|ver all

got |n common?

Answer: The

Craft Beer

Channel. |ts cofounder

Jonny

Garrett expla|ns

how he turned

a pass|on for

blather|ng about

beer |nto a

weekly YouTube

programme

w|th a rap|dly

grow|ng

follow|ng.

Imagine travelling across the globe

with one of your best buddies,

investigating, talking about and

drinking craft beer at every step along

the way. Not only that, but having

a raft of enthusiastic fans eager to

hear your every word on the subject.

That’s the life of Jonny Garrett and

Brad Evans. Back in 2013, they along

with their pal Jim Tanfield decided they

wanted to turn their weekly ‘geeking out’

sessions over craft beer into something

they could share with the world.

“In 2013, we were all working for

JamieOliver.com and every Friday

night we’d hang out drinking and

talking to obsessively geeky levels

about beer,” begins Jonny.

“Then Jamie Oliver founded his

own YouTube channel FoodTube,

which got us thinking that there was

definitely a space for a similar channel

that was based around great beer.

“We spoke to Jamie about founding our

own channel and making some videos for

him, and he said if the videos were good

enough he was well up for supporting it.

So, we made some videos that Jamie liked

and he signed us to his network. The rest is

slightly blurry history!”

And so, the trio set off on their vlogging

adventure, as Jonny himself puts it, it was

a great way to get out of the house to do it.

They visited breweries, restaurants, pubs

and quickly discovered that a lot of people

wanted to love beer but had no real way in,

or felt intimidated by the complexity of it.

They started to pair food with the beer in

the videos to make it more accessible and

then added travel pieces.

“We think beer is as much about where

you’re drinking and with whom as it is about

what you’re drinking, explains Jonny.

“For example, Pliny the Elder is a great

bottle brought back by a friend – but it’s

nothing compared to drinking it in the

brewpub surrounded by the history and

other beer lovers. That’s an important story

to tell.”

As things escalated and the channel

began gaining a following, one third of the

three musketeers had to make a tough call.

Jim decided he couldn’t dedicate as much

time as he wanted to the channel due to

family commitments – a decision Jonny

and Brad fully understood and supported.

The remaining duo continued with their

ambitious, entertaining and informative

work with the channel, taking in some

incredible parts of the world in the process.

Jonny explains: “In terms of beer, our

CLICK TO PLAY • CLICK TO PLAY •

HOMEBREWING IN THE ARCTIC CIRCLE

CLICK TO PLAY • CLICK TO PLAY •

BEER SCHOOL: HOW TO TASTE BEER LIKE A BEER JUDGE

highlight has to be going to the bombedout

ruin of a brewery deep in the Czech

countryside to visit Kout Brewery, who

make what has to be the world’s best lager.

Drinking it from pewter jugs straight from

the lagering tanks is the most satisfying,

wholesome experience I’ve ever had with

food or drink. In terms of people and

adventure it has to be our trip to visit the

home brewers of the arctic circle in Norway.

Their beer scene is so exciting because it’s

pretty much all made by the locals at home

and they are such lovely people – obsessed

by food, beer and friends.”

This might seem like an out-and-out

Cinderella story, but don’t be deceived.

Running a project like this is not always

plain sailing. YouTube itself is a great

format, but it does have challenges, as Jonny

continues: “We’ve been very lucky in that

all our viewers seem to be lovely people

who just want the best for us, the beer and

the people we put in the episodes but we’ve

had the odd troll swing by and try to upset

some people. We’ve had the same approach

to all of them – do not engage, do not

delete. Leave it there with no replies and it

slowly drops to the bottom of the section.

Respond and it only snowballs. However,

where we see a chance to open someone’s

mind we do so, not all angry comments

are trolls so where it’s about beer we try to

have a reasoned discussion. Often it works,

sometimes it doesn’t.”

Beyond this, the craft beer scene itself is

a fast-changing landscape with challenges

at every hurdle. From the different stages

of its development around the world to the

CLICK TO PLAY • CLICK TO PLAY •

ASIAN OKTOBERFEST & INSANE CHINESE DRINKING CULTURE

Ou r

approach |s

to a lways

support the

|ndependent

bus|nesses

f|rst

because

they are

the ones

t hat

deserve,

want and

need our

cove rag e

most.

constantly-fought battle between independents and multinational

companies hungry for investment. It’s a minefield

that has to be trodden carefully.

“Craft beer is in a different stage of development all over the

world, but what that shows is its cyclical nature,” says Jonny.

“New markets like Spain, Brazil and so on are all obsessed

with hops, the UK is just moving through onto Belgian

styles and sours, while America has been through all that

and is now obsessed with making lager better – while others

reinvent the IPA as a low-bitterness hazy style! All the

markets seem to follow that long march round this circle of

craft. Improving each time they go round.

“Of course, there are disruptors to that journey. The

buyouts will hold beer back – freezing it on IPA because

it’s a volume product, making it harder for the small guys

to innovate and still hit their volume targets for growth.

Hopefully we can push through and keep beer moving.

“It’s desperately difficult. Our approach is to always support

the independent businesses first because they are the ones

that deserve, want and need our coverage

most. If there is something we want to cover

but it’s not an independent brewery we have

to weigh it up in our minds.

“For us, not telling the story of Pilsner

Urquell isn’t an option. They invented pale

lager and still make one of the best in the

world. The same goes for Goose Island

Bourbon County. They were the pioneers of

spirit-barrel-aged beer. But would we cover

Goose IPA? Hell no – we could go to 10,000

independent breweries around the world

making better IPA.”

As far as The Craft Beer Channel goes,

though, the only way is up. It’s Beer School

videos remain incredibly popular thanks

to their in-depth explanations of different

facets of brewing and drinking beer

presented in an approachable, down-to-

Earth and entertaining style. And there

are plenty more ideas bouncing around

between this dynamic vlogging duo.

Jonny concludes: “We don’t know what the

future holds. All we know is that we want

to be more ambitious with what we make

and tell some stories we’ve been dying to

tell – Schlenkerla and Omnipollo are our

next bucket list places because what they

do is so unique. I also hope we can travel to

some places not famous at all for their beer

– Peru and Mexico have fantastic, under

represented scenes that I’d love to explore so

there will be more travel.

“Home brewing is another angle we want

to do more of. I love the videos we’ve done

where we brew with a fantastic commercial

brewer then give our viewers a recipe to try

at home.”

CLICK TO PLAY • CLICK TO PLAY •

FINDING BELGIUM’S BEST MICROBREWERIES

JONNY’S TOP

VLOGG|NG T|PS

ONE »

TWO »

THREE »

The first one is know your damn subject. If you know

less than the people watching, all you’re gonna do is

spread misinformation.

Put some serious effort into the edit and tell a story

each time. Humans love stories and opinions, and

when based in fact that makes for powerful viewing.

Don’t copy anyone unless you can do it better!

FOUR »

F|VE »

Get out there and change location – not only does it

make your content more exciting, it means you’ll learn

things. If you stay in the same place, you’ll never grow

and change your opinions, which is vital when beer is

moving so fast.

Enjoy it. If you don’t have fun, or get cynical like a lot

of beer writers are now, then you’re helping no one,

least of all yourself. There are so many bloggers and

vloggers who go “I don’t like [insert style or method

here] so I don’t drink it”. How is that of any use or

interest to anyone? Push yourself and enjoy it, and

when you stop enjoying it, stop doing it.

HE WEARS A MAGIC HAT

Magic Rock has recently released a

range of beanies just in time for winter.

This one is our personal favourite – the

dark blue classic waffle knit. It’s all in the

details with these beauties.

MAD SKULLS

Beavertown has also released a range of

beanies (‘tis the season) each featuring

Nick Dwyer’s skull masterpiece

embroidered in some form or other. This

one is the Dark Grey Short Beanie.

W A N T Y O U R P R O D U C T F E A T U R E D ? C O

TIME TO START

DROPPING PRESENT-

SIZED HINTS...

IMPERIALISM TEE

Artist Karl Grandin does some wonderful

work for Omnipollo, not least this limited

release t-shirt. We recommend you

also check out the Noa and Ice Cream

numbers before purchasing.

LEATHER PATCH NMBCO CAP

Caps are ten-a-penny these days, but

we think this one really stands out. The

stylish leather patch on the front subtly

displays the Northern Monk Brew Co

logo making it a hat for all occasions.

N T A C T U S A T I N F O @ H O P U L I S T . C O M

BEERS

THAT

BELONG

A FAST-GROWING FANBASE, A

SERIES OF COLLABS WITH SOME

OF THE HOTTEST BRANDS IN THE

INDUSTRY AND ONE OF BREWING’S

MOST COVETED TALENTS AT THE

HELM – DURATION BREWING SEEMS

TO HAVE ITS STARS ALIGNED

PRETTY WELL. BUT WHAT’S REALLY

STRANGE, IS THAT IT’S NEVER

BREWED A SINGLE DROP OFF IT’S

OWN BAT. HOPULIST DISCOVERS HOW

IT’S TAKING BEER BACK TO BASICS.

Derek Bates.

Photo Credit: Robert Gigliotti.

Since Derek Bates can first remember,

he’s had an obsession with great taste.

He grew up absorbing a love of cooking

from his family, gaining a particular liking for

game, fish and BBQ. His passion for flavours

saw him working in a series of restaurants in

his native South Carolina before he turned his

hand to what would become his major passion

for the years to come – brewing beer.

Derek (or Bates as he’s more commonly

known) began working in a brewpub and

experimenting by brewing beer with a local

mindset. His passion and natural flair for

standing over a tun and working his brewing

magic began to become well known locally in

America’s southeast.

“Those early days were where I started

Miranda Hudson.

Photo Credit: Antonio Olmos

Illustration: Philip Buckingham @ 5HT

developing my craft and gaining an appreciation

for how locally, sustainably farmed fresh

ingredients produced the best beers,” he explains.

“But there were limitations – the alcohol laws

are quite strict in South Carolina. For example,

distribution is monopolised and you couldn’t brew

a beer over five per cent ABV, so obviously there

was going to come a time when I relocated to

experiment and expand my brewing.”

That move happened in a rather unexpected

way, when he met his now wife and business

partner Miranda, when she was on vacation in

the state. The couple’s holiday romance became

something much more than that when Bates

boarded a plane for London with an open mind

to the future. A move to England’s capital for the

man seen as hot talent in the brewing industry,

particularly because of his talent for cooking and

interest in the future of food and brewing, meant

plenty of job offers. Bates took on a role with one

of the UK’s biggest craft beer brands Brewdog,

working to develop the food and beer marriages

of its bars around the country. After this, Bates

took on a job with the guys from Bermondseybased

Brew By Numbers and enjoyed two years of

really getting down to the nitty gritty of brewing

authentic, seasonal craft beer. But like all creative

minds, Bates wanted to do something purer to his

ideals, something from scratch, something of his

own.

After some brainstorming and meticulous

planning with Miranda and having bounced ideas

around with colleagues in the brewing industry,

the concept for Duration Brewing was born.

TerrO|r terr|tory

The plan for Duration was simple – a farmhouse

model brewery, out in the countryside where they

could make beer with terroir, utilising knowledge

of the land and crops to get the best out of

ingredients and produce beer that dazzles with its

quality.

“I’m a country boy,” continues Bates. “Brewing

beer started out in the countryside back in history,

and knowledge of farming and the land was

integral to making beer of real quality. As much as

I enjoyed my time working in the craft beer scene

in London – and I have many friends and contacts

there who I respect – brewing beer in a railway

arch in a city just doesn’t feel right to me. I want

that connection with the land, I believe I can brew

better beers with that. If I stayed in the city, I would

suffer a disconnect with the roots of brewing, and

it’s also expensive and space is at a premium.”

After intensive research, Bates and Miranda

found their perfect spot in the eastern English

county of Norfolk and an old farm building that

was perfectly equipped to be adapted into the type

of farmhouse brewery they wanted.

Bates adds: “Duration will be a destination

farmhouse brewery – we want it to be educational

and pioneering by using local grains, water from

the River Nar and yeast right from the farm. It will

cultivate a sense of time and location that makes

the beer belong. And belonging is something

intrinsic in me – I want to make beer of a place.”

Bates believes that the industry has gotten

a little lost with the craft beer ‘arms race’ that

has developed as it has become more and more

globalised. His vision for Duration is taking beer

Illustration: Philip Buckingham @ 5HT

Durat|on

w|ll take

brew|ng back

to the farm,

but us|ng

modern

technolog|es

and w|th

va s t ly

|mproved

eff|c|ency.

back to the place where it originated, focusing on clean,

easy-to-drink beers that are consistent and balanced, set

against small batch special release wild ales that are more

complex and tart. In his own words, the beers should

enhance the location you are drinking them in.

“Once we had a clear idea in our head of what we wanted

to do, that’s when the real hard work began,” explains

Miranda. “We had to plan how we wanted the brewery

to look and feel, begin networking with local farmers

and producers so we can work with fresh and seasonal

ingredients. Duration will take brewing back to the farm,

but using modern technologies and with vastly improved

efficiencies, and always striving to be sustainable.

“We also had a huge challenge in getting the permits and

approvals for the barn, which is a grade II listed and on

a scheduled monument site of historic importance being

a 900-year-old Augustine Priory, not to mention raising

£1.5million to get the thing off the ground.”

CLICK TO PLAY • CLICK TO PLAY •

DURATION BEER PROJECT PROMO VIDEO

ABBEY FARM •

|NFO

Duration Brewing Co

Abbey Farm, Norfolk, UK

É durationbeer.com

$ @durationbeer

! /durationbeer

" /durationbeer

Party t|me

Duration will be holding a

Christmas party at London’s

Mason & Co on 15 December,

during which it hopes to reveal

its collab beer with Cornwallbased

Verdant. If you’re

interested in coming along, visit

the Duration Facebook page.

Shar|ng |s car|ng

The project is an ambitious one, and it’s not expected

that the brewery will be up-and-running until mid-tolate

2018, but despite that the fanfare for Duration is

already well underway. The brand has a strong online

following and has also become a name passed around

the scene by word of mouth thanks to Bates’ reputation

and the range of impressive collaborations Duration

has put out. Paul Jones of Manchester-based seasonal

beer powerhouse Cloudwater is a good friend of Bates

and Miranda and subsequently really wanted to create a

beer with them. The Cloudwater/Duration Fool For You

gooseberry saison brewed this August was the result

and it went down a storm in craft circles. Duration

has also worked on collabs with Brixton, Left Handed

Giant, DEYA and plans to do one with Verdant too.

When we spoke to Bates for this article, he was pretty

whacked after a day spent with the guys at Gipsy Hill

brewery, working on yet another.

“We have a smaller producer ethos of sharing is

caring,” says Miranda. “So, while it’s great that these

collaborations are helping us build a platform of interest

for our own brewery, it’s not really about that. It’s about

Bates keeping his brewing muscles flexed while working

with folk on his level in brewing but who have different

techniques and approaches about how to brew beer and

sharing the knowledge both ways. When you get great

minds together, usually great things happen.”

Bates concludes: “We have really enjoyed the process

of creating Duration so far. We have control over every

aspect of everything we have done, and we’ve also not

rushed things, sharing plans for what we intend to do a

full year before they will actually happen. The road ahead

is an exciting one and we are thankful to be entering the

diverse UK beer scene at such an interesting time.”

DURATION’S COLLABS SO FAR

#1 #2

#4 #5

# x Brewery Name Release date

#1 Cloudwater Fool for you (Gooseberry Saison 6.5%) Aug ’17

#2 Brixton Nuclear dawn (Botanical Sour 4.7%) Oct ’17

#3 Left Handed Giant Strategic partnership (IPA - 8%) Oct ’17

#4 DEYA This ain’t my first rodeo (Oatmeal Coffee Porter - 6.3%) Nov ’17

#5 Gipsy Hill Barnstormer (Tart Saison - 4.7%) Nov/Dec ’17

#6 Verdant If we must (Grape Must Double IPA - 8%) Dec ’17

Glassware

Chalice/Goblet

GLASSWARE MAKES A HUGE

DIFFERENCE TO THE FLAVOURS AND

AROMAS OF THE BEER YOU ARE

DRINKING. IT IS A VITAL INSTRUMENT

IN HOW WE ENJOY OUR DRINKS SO

HERE’S OUR GUIDE TO HELP YOU

ENSURE YOU ARE SERVING THE

RIGHT BEER INTO THE RIGHT GLASS.

Thick walls, a hefty base and a

wide bowl define the chalice.

The wide rim shows off the

head of the beer and allows

for confident deep sips. Goblet

glass is similar to the chalice

but generally lighter and more

delicate with thinner glass walls

and a longer stem.

GREAT FOR:

Begian quadrupels, triples,

doubles, high-ABV beers.

Flute

The flute is from the world of

Champagne but lends itself

to certain types of beer rather

well. The long and narrow body

enhances the carbonation and

allows for a more intense and

upfront aroma.

GREAT FOR:

Lambic, sour, wild ale.

Mug

The mug glass is a traditional

British and German (Stein)

vessel with heavy walls, sturdy

base and good sized handle.

Whilst instantly recognisable,

it does come in many shapes

and sizes, the more traditional

feature dimpled glass grid

patterns.

GREAT FOR:

Bitter, pale ale, porter,

Scottish ale, German lager

Pilsner glass

This tall, slender and outwardly

tapered glass showcases the

colour and carbonation of a

pils. It allows for excellent head

retention and, much like the

flute, allows a more intense

upfront aroma.

GREAT FOR:

Pils, lager, bock.

Pint Glass

The most common beer

drinker’s glass. Most have a

little curvature with a narrow

base creating a better pour

from the tap, bottle or can.

Their durability has made them

popular in pubs and bars the

world over.

Snifter

Used for brandy and cognac

these wide-bowled glasses have

tapered mouths that are perfect

for capturing the aromas of high

ABV beers. The size and shape

provide the drinker plenty of

room to swirl releasing the beers

aroma.

Stange

The stange is a traditional

German glass which translates

as ‘stick’, unsurprisingly then

these are tall, slender cylinders

generally used to serve more

delicate beers to amplify malt

and hop subtleties.

GREAT FOR:

IPA, pale ale, brown ale, porter.

GREAT FOR:

Stout, dark ale, strong ale.

GREAT FOR:

Gose, lambic, altbier, bock.

Teku

The thin glass and pronounced

curvature make this glass perfect

for tasting. The distinctive

widening of the glass at the top

allows the aromas of the beer to

swirl out of the glass and into

your nose.

Tulip

This stemmed glass gets its

name for a very simple reason,

the tulip-shape form it takes.

Similar to the teku it has a

bulbous body with a lip at the

mouth which supports the head

and accentuates flavour and

aroma.

Weizen

Designed for wheat beer with

curved thin walls and plenty of

length. They showcase the beers

colour and have plenty of room

for the head.

GREAT FOR:

High ABV beers, DIPA, wild ale,

sour, saisons.

GREAT FOR:

High ABV beers, DIPA, wild ale,

sour, lambic.

GREAT FOR:

Wheat beer, gose

IT’S A TRAPP!

If you are going to drink trappist ale

properly then this 33cl chalice is a must.

With the Chimay logo laser-etched into

the base of the cup to create nucleation

in the glass.

LERVIG PINT POT

There’s two things to draw attention to

here, one – the classic pint glass, every

home should have one; two – the iconic

Lervig logo that adourns said glass

making it a must have.

W A N T Y O U R P R O D U C T F E A T U R E D ? C O

YOU’RE GOING TO NEED

SOMETHING TO DRINK

ALL THAT BEER FROM...

WAVE PATTERN

And Union’s Haus Glass has been

designed and engineered for your

ultimate craft beer pleasure... that’s

German engineering and we all know

how good that is.

TEKU GOOD TO MISS

The Teku is a great beer tasting glass

especially for the stronger beers and this

one from BrewDog is branded with their

logo on the front and a slogan on the

reverse.

N T A C T U S A T I N F O @ H O P U L I S T . C O M

“GREAT DISCOVERIES AND

IMPROVEMENTS INVARIABLY INVOLVE

THE COOPERATION OF MANY MINDS.”

ALEXANDER GRAHAM BELL

Eleven interesting beers f

om God’s own country...

UNTAPPD RATINGS CORRECT AT TIME OF PUBLISHING

THE PROUD PEOPLE

OF YORKSHIRE AREN’T

SHY IN TELLING YOU

HOW GREAT THEIR

COUNTY IS GIVEN THE

CHANCE. SO WE HAVE

DECIDED TO TEST THIS

WITH THE HELP OF

OUR RESIDENT CRAFT

BEER EXPERT TOM SELL

AS HE RATES ELEVEN

OFFERINGS FROM THE

FINEST BREWERS IN

ENGLAND’S LARGEST

HISTORIC COUNTY.

HERE ARE THE VERY

PLEASING RESULTS...

KODIAK

LEEDS

Style:

PORTER

ABV: 6.1%

Volume: 330ml

UNTAPPD

AVG: 3.98

WHAT THEY SAY:

A rich, robust

porter with real

maple syrup,

pecan extract,

and lactose

adding even

more body and

decadence to

what was already

a dessert of a

beer.

WHAT WE THINK:

Close to pitch

black, with a

slight red tint

to it. Nice thick,

beige to tan

head, lacing is

excellent. Aromas

of slightly roasted

malt, plums, a

touch of smoke

and pecans.

Taste is complex

chocolate, fresh

roasted coffee,

with a smoked

note also in there.

The pecan and

maple are also

noticeable, but

overall this is

well balanced. A

nice thick body

contributes to the

drinkability in this

beer. The finish

is long lasted,

there are some

coffee and pecan

elements that

live long with the

finish.

FANTASMA

HUDDERSF|ELD

Style:

|PA

ABV: 6.5%

Volume: 500ml

UNTAPPD

AVG: 3.92

WHAT THEY SAY:

A dank and juicy

IPA. The aroma is

fruit-filled, dank

and resinous,

with plenty of

tropical mango

giving a moreish

drinkability.

WHAT WE THINK:

A hazy, almost

murky and orange

colour, medium

white head,

which has some

retention. Strong

upfront aroma of

mango, lemon

rind and resin –

an all out assault

on the senses.

A strong hit of

grapefruit, sharp

lime, peach,

mango with

some residual

sweetness in

the initial taste.

Mouthfeel is

even and the

finish is clean,

with a medium

bitterness coming

through and a

herbal, spicy

and dry finish. A

great all-round,

modern-day IPA –

and gluten free!

ALPHA BETA

|LkLEY

Style:

RYE |PA

ABV: 4.5%

Volume: 330ml

UNTAPPD

AVG: 3.61

WHAT THEY SAY:

Distinctive American

hop charachter. Body

and depth from the

rye. A little beer that’s

big and bold.

WHAT WE THINK:

Slightly hazy

golden in colour,

medium head

with fairly large

bubbles. Lemon

peel, lime,

orange, grapefruit

aromas, Some

spice that is

promised comes

through. Taste is

pine, grapefruit,

slightly spicy and

herbal. Finish is

herbal and dry,

and pretty bitter.

Easy drinking, but

with enough rye

character to keep

things interesting.

HAZEMAKER

LEEDS

Style:

|PA

ABV: 7.4%

Volume: 440ml

UNTAPPD

AVG: 4.12

WHAT THEY SAY:

Part of the

Patrons Projects,

a one-of-a kind

collaboration

beer with DEYA

and Verdant

showcasing

creative talent.

WHAT WE THINK:

Hazy (as the

name suggests)

orange

appearance, nice

thick creamy

white head. Hop

laden aroma

of tangerine,

pineapple,

some resin

and orange.

Taste is

pineapple,

peach, pine,

orange, with

a slightly

tart edge to

the flavour.

Mouthfeel

is full, the

finish is low

in bitterness.

Grassy

and herbal

notes are

noticeable,

there are

some dry

qualities to

the finish.

Modern, fresh

and bright

with supreme

drinkability.

VOYAGER IPA #3

SHEFF|ELD

Style:

|PA

ABV: 5.6%

Volume: 330ml

UNTAPPD

AVG: 3.70

WHAT THEY SAY:

The third incarnation

of Voyager, a hopdriven

IPA from the

small batch brewers

emporium range.

WHAT WE THINK:

Cloudy, orange

to blonde in

appearance.

Nice white

creamy head,

which sticks to

the glass. Aroma

is fresh baked

bread with slight

orange peel. A

fresh herbal hop

note on the first

taste gives way

to a slight touch

of grapefruit and

tropical fruit.

Mouthfeel is slick

and fairly full.

Finish is fairly

bitter, slightly

metallic but

edging towards

herbal at the end.

ETERNAL HOPTIMIST

YORk

Style:

TR|PLE |PA

ABV: 10.5%

Volume: 440ml

UNTAPPD

AVG: 4.01

WHAT THEY SAY:

A bold and

juicy full-on hop

assault. Packed

with the best

US hops, this is

one dangerously

drinkable hop

demon!

WHAT WE THINK:

Golden to amber

in colour, a bit

of haze. Head

is fairly thin. Big

aroma of peach,

blueberry, apricot,

orange peel,

caramel malt

,some pine and

resin too. Taste is

very deceptive for

the ABV. Tonnes

of tropical fruits,

lemon and lime,

mango and pine.

The caramel

malt element is

present too, there

is some alcohol

at the back end,

but not enough

to make it too

noticeable. A nice

big chewy and

full body. Finish

is slightly sweet,

but not massively

cloying. Bitterness

is low and slightly

herbal, with the

carbonation

absolutely spot

on.

TRANSMISSION

BREW|NG CO

LEEDS

Style:

|PA

ABV: 6.9%

Volume: 330ml

UNTAPPD

AVG: 3.86

WHAT THEY SAY:

A classic American

IPA. Aroma and

flavour dominate.

High in alcohol to

balance out the

huge late hopping.

WHAT WE THINK:

Murky, orange

to yellow

appearance.

Thin white head,

the aroma is

pine, tropical

fruits, lemon

peel with some

caramel malt

poking through.

Taste is nice

and zesty, bright

orange flavours

coming through

with grapefruit

and pine

following later.

Nice medium

bitterness with

a clean and dry

finish. A very nice

American style

IPA.

BAD KITTY

M a lto n

Style:

VA N | LLA PORTER

ABV: 5.5%

Volume: 330ml

UNTAPPD

AVG: 3.95

WHAT THEY SAY:

A chewy chocolatevanilla

dream of a

porter. Named after

two mischievous

brewhouse cats.

WHAT WE THINK:

Black in colour,

with a very slight

brown tinge to

it. Light brown

to tan coloured

head which is

thick. Deeproasted

aroma,

chocolate, plum,

roasted coffee

with a touch of

vanilla. Taste

is chocolate,

vanilla, dark malts

with coffee and

a slight smoky

bonfire note. Full

mouthfeel, which

coats the mouth

well. Finish is

slightly sweet, but

not too cloying,

slight sourness

develops at the

end but does

not interrupt the

overall flavour.

BABY-FACED ASSASSIN

kNARESBOROUGH

Style:

|PA

ABV: 6.1%

Volume: 330ml

UNTAPPD

AVG: 3.84

WHAT THEY SAY:

Brewed with 100%

citra hops this is a

deceptively quaffable

IPA that shouldn’t be

taken lightly.

WHAT WE THINK:

Fairly clear,

light golden in

appearance.

Thick tight white

head with decent

lacing. A veritable

greengrocer’s

basket of

aroma – mango,

grapefruit, lemon,

lime, slight resin

all singing.

Taste is exactly

what the aroma

promised, mango

and grapefruit

dominate, the

slight sharpness

of lemon and

lime are present

too, with some

blood orange

and mandarin.

Towards the end

there is a slight

bready note. The

finish is medium

bitter, there is

spiciness coming

through in the

finish. A superb

showcase of the

Citra hop.

XS IMPERIAL STOUT

SH|PLEY

Style:

| MPER| AL STOUT

ABV: 8.9%

Volume: 330ml

UNTAPPD

AVG: 3.85

WHAT THEY SAY:

Five roast English

and German

malts give this

deep dark brown

beer an intense

roast charachter

that hints of

chocolate,

smoke, coffee

and dark fruits.

Its low biterness

allows the rich

malt flavours

to work. Late

hopping with

Brambling Cross

adds spiciness to

the well-rounded

finish.

WHAT WE THINK:

A very dark brown

beer, with a small

but tight beige

head. Aromas

of licorice,

chocolate, coffee

roast, black

treacle and a

slight herbal note.

Taste is bitter

chocolate, brown

sugar, some

vanilla, slightly

boozy, plums.

The finish is dry

and long lasting,

there is a slight

sweet note that

compliments

the warm of the

alcohol.

LIFE & DEATH

CRAGG VALE

Style:

AMER| CAN |PA

ABV: 6.5%

Volume: 330ml

UNTAPPD

AVG: 3.85

WHAT THEY SAY:

A ballsy, US style IPA.

Expect flavours and

aromas of tropical

& citrus fruits, with a

lingering bitterness

and malty backbone.

WHAT WE THINK:

Light golden

and hazy, a thick

white head with

good lacing.

Aromas of mango,

lemon, lime,

peach, resinous

pine and a little

touch of caramel

malt burst

through. Taste is

well balanced,

pine, lemon, lime,

mango with a

malty caramel

backbone.The

bitterness is

robust, but not

overwhelming.

Some metallic

and herbal notes

in the finish, ABV

is well hidden. A

well-balanced,

modern British

IPA.

IS FOR,

WELL, LOTS

OF THINGS.

THAT’S WHY

WE HAVE

DEVISED OUR

OWN BEER

GLOSSARY

FOR YOU TO

DRINK IN.

IMPROVE

YOUR

KNOWLEDGE

OF WHAT

MAKES BEER

SO GREAT

AND IMPRESS

YOUR

FRIENDS IN

THE BAR.

WHAT HAVE

YOU GOT TO

LOSE?

CALIFORNIA

As avid readers

from issue two will

remember, California

is a hotbed of craft

beer goodness. In

fact, it is one of the

places on Earth where

a strong case can

be made for it to be

the birthplace of the

craft beer movement.

Latest studies from

the California Craft

Brewers Association

show that there are

more than 850 craft

breweries in operation

across the state, more

than any other in the

USA. Those of you

who didn’t read issue

two, naughty people!

Go back and see all

the great Californian

beers.

CANS

The humble can

has been given new

purpose thanks to

craft beer. And there

are many reasons they

are so prominent in

craft brewing. For

starters, cans do not

let any light in and

subsequently stop

beers being damaged

or altered by the

effects of stray rays.

Secondly, they’re

incredibly air-tight,

again preserving the

beer for the way it

was intended. Also,

modern aluminium

cans do not give their

contents a metallic

taste. You’re basically

drinking from a mini

keg – it doesn’t get

better than that!

CARBONATION

In scientific terms,

this is the process of

introducing carbon

dioxide to a liquid.

To you and me, it

determines how fizzy

a beer feels in the

mouth. The home

brewers out there

will be reading this

with a dash of anxiety

in their hearts, as

it’s often one of the

harder parts of the

brewing process to

perfect. It can be

done in several ways

including pressurising

the fermentation

vessel, injecting CO 2

into finished beer or

priming.

CASK

The sweet deliverer of

beer, a cask is a barrelshaped

container used

to hold and transport

beer. In the olden

days these were made

from wood – and with

the brewing of some

cask-conditioned beer

it still is – but most

modern ones are now

available in stainless

steel or aluminium.

The cask has helped

allow craft brewers

make small-batch beer

on a regular basis,

which has helped push

the industry along no

end.

CHILL HAZE

Ever had a beer so

cloudy, it made the

British weather seem

like an Australian

summer? That, my

friend, could be down

to chill haze. It is

caused by a reaction

between proteins and

tannins in beer causing

them to combine

and make particles

big enough to reflect

light. A lot of home

brewers seek to

eradicate this effect

but most haze in beer

has no taste or flavor.

CITRA

Confession time –

citra is one of our

favourite hops here

at Hopulist. It’s strong

and smooth floral

aroma is matched

perfectly with citrus

that delivers a strong

flavour profile that has

become commonplace

in the market. Often

used in American

pale ales or IPAs, the

magical alpha acids of

citra deliver a strong

hoppy kick, but still

allows other flavours

to come through.

Cloudwater have

done some magical

things with this hop,

but they aren’t the

only ones. We strongly

recommend getting

some down your neck

pronto. In fact, why are

you still reading this?

To the bottle shop!

CLOUDWATER

We try not to talk

about brands in this

section, but honestly

we couldn’t help

mentioning the UK

craft beer industry’s

favourite Manchester

sons Cloudwater.

Often seen as

trailblazers and

innovators, this selfproclaimed

specialist

in modern, seasonal

beer has some of

the highest rated

beers out there and

has also partaken in

many a memorable

collaboration. If you

haven’t sipped from

the cloud yet, we

give you permission

to close this window

immediately and go

and seek some.

CRAFT BREWERY

The original definition

of a craft brewer is

a small, independent

or traditional brewer.

The meaning of the

word has become

more widespread in

recent years and is

often used incorrectly

– particularly by nasty

multi-nationals or

pubs and bars trying

to piggyback a trend.

Craft breweries

are how this whole

magazine started, so

do yourself a favour

and support a small

independent!

CREAM ALE

A relative of lager,

cream ale originates in

the USA and Canada

and is a light coloured,

refreshing tipple with

a straw to pale golden

colour. Hop and malt

flavours are normally

less punchy than some

other styles – this

baby is meant to be

a smooth and easy

drinker. And no, before

you ask, no cows were

involved in any part of

brewing a cream ale.

Some nice examples

included Muskoka

Cream Ale, Schoenling

Little Kings and

Sunlight Cream Ale.

WANT TO FEATURE

ON THIS PAGE?

SLAP #HOPULIST ON YOUR BEERY

INSTAGRAM POSTS AND YOU

COULD BE FEATURED.

@SWEETWATERBREW

@BEERGUERRILLA

@CHERRY_CHASSIS

@VERDANTBREW

@BEHINDTHECRAFTBEER

@HOUSEGRAFTONBREWING

@CRAFTBEERGIRL.NL

@CHALICEINWONDER.LAND

@HOPULISTMAGAZINE

GUERR|LLA

MOVEMENT

When your town

|s found want|ng

on the craft beer

front, |t can be

frustrat|ng. But

frustrat|on’s other

name |s the mother

of |nvent|on, as

crafty entrepreneur

Matt Boot |s prov|ng.

He’s spearhead|ng a

guerr|lla movement

|n one of England’s

b|ggest towns.

It’s an age-old tale throughout human

history. Man enjoys something.

Man cannot enjoy that something in

the place he lives. Man decides to do

something about it. In this particular

tale, Matt Boot (pictured right) is the

man and modern craft beer is the

thing he so badly wanted to share with

his town of Northampton in central

England. It’s a town with a population

of over 200,000, but to Matt’s dismay

just didn’t have anything to cater

for his, and any of that population’s

growing thirst for craft.

“I just couldn’t seem to find

anywhere that catered for my wants,

and I knew that there would be many

others in the town who felt the same,”

explains Matt.

So he took a fairly sizeable and brave

punt. With no previous experience

in the beer industry, he decided to

open Northampton’s first dedicated

craft beer bottle shop and taproom Beer

Guerrilla. But that punt is working out

rather well for Matt, his wife Cherie and son

George as they seek to be the collective Che

Guevaras in Northampton’s desolate craft

beer landscape.

“It was a big decision, but I was confident

that there was a sizeable gap in the market,”

Matt continues.

“I knew what I wanted to do and it was a

case of researching, networking and taking

the right opportunity.”

The opportunity Matt couldn’t turn down

was the location he managed to get for Beer

Guerrilla. The shop is nestled at the heart

of Northampton’s Wellingborough Road

– the main scene of the town’s nightlife and

also a hotspot for small, independent and

unique businesses.

Matt says: “I love the location of the shop.

We get great passing traffic in the evenings

and we are also in a spot that’s easy to find

for those beer enthusiasts who seek us out.

In reality it’s the perfect mix of attracting

converted craft beer lovers and those who

are curious to try something new.

“It’s actually really hard for me to

“| love the locat|on

of the shop... |t’s

the perfect m|x of

attract|ng converted

craft beer lovers

and those who

are cur|ous to try

someth|ng new.”

specifically give a breakdown of our

demographic, because if I’m honest, we

attract a wide range of people. I like to say

our age range is 18 to dead. And we also get

a good split of men and women.”

Perhaps what keeps the demographic

so even for Matt and Beer Guerrilla is his

passion to make sure people have something

they enjoy. He explains: “I always make an

effort to speak with people in the shop, find

out what they’ve tried before, what they

might like. In fact, we have done a few ‘I

don’t like beer nights’, the most memorable

of which was one where my sister (who’s a

hairdresser) brought all of her staff to the

bar. They were mostly female and at the

start of the session I asked the yes-or-no

question ‘do you like beer?’ and the majority

said no. By the end of the night, I asked

the same question and they all said yes.

“Growlers are one of our

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