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
06
14
16
The craft beer news
you need to know.
Keep it fresh, keep it
here for new beers.
Tune in to the Craft
Beer Channel.
24
26
34
Get styled out with
new beer merch.
The story behind
Duration Brewing.
Get glassware wise
with our 101 guide.
42
56
62
The best beers from
God’s own country.
Our beery A-Z
reaches C.
A taproom driving a
guerrilla movement.
72
74
84
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
#2
BRAD
THE
CHANNEL
HOPPERS
#1
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
#3
#4 #5
#6
# 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.
A
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!
A
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.
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ON THIS PAGE?
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INSTAGRAM POSTS AND YOU
COULD BE FEATURED.
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@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
most popular sellers,
| have even had people
contact me as soon as
we’ve updated our onl|ne
tap l|st ask|ng |f | can f|ll
them a growler to p|ck up
the next day.”
They’d all managed to find at least one
beer they enjoyed and were all pleasantly
surprised.”
It’s these kind of efforts that are
helping Matt make the most of his
special position in the town, serving
both the experienced beer lovers and
the wannabees (even if they don’t realise
they’re wannabees yet). The shop also
runs regular beer schools for those
who want a crash course in the types of
beers out there and want their horizons
expanding.
“Another cool event we ran recently
was what we called Ale & A Shave to
raise money for a local charity. A local
gentleman’s grooming expert Christian
Wiles set up some barbers chairs in the
back of the shop and we opened for
people to come and have their trims and
cuts whilst enjoying fine craft beer at
the same time. It was really successful,
something different and a lot of fun.”
Despite this being Matt’s first ever
business, his sharp eye for detail and
smart planning has helped push Beer
Guerrilla forward. The name alone is his
way of saying that the bar is leading the
craft beer revolution in Northampton
and his smart logo has become so iconic
that he’s even selling a good deal of
merchandise. Another shrewd move
was making a big thing of growlers.
The bar in the shop has six taps which
are regularly updated and bringing
eer enthusiasts in the area a chance to fill
their fridges with their favourite brews was
somewhat of a master stroke.
“Growlers are one of our most popular
sellers,” Matt says. “I have even had people
contact me as soon as we’ve updated our
online tap list asking if I can fill them a
growler to pick up the next day. They are
definitely popular and definitely keeping
people talking about the bar.”
The taps also often house craft ciders, just
another example of Matt making sure that
there’s always something people will go
away from the shop thinking ‘that’s my new
favourite drink’.
In his short time in business, Matt
has networked well with breweries and
wholesalers to ensure that the shop is
well stocked with a wide range of thirst
quenchers. Whether its modern classics in
the fields of IPAs or hoppy ales, or Belgian
Trappist beer, Beer Guerrilla has all the bases
covered. The bar is also working well with
local brewer Three Hills, based in a nearby
Northamptonshire village of Woodford.
“I’m on really good terms with Three Hills,
they even helped us create a special Birthday
Juice brew for the shop to celebrate its first
anniversary earlier in 2017,” Matt details.
“The guys over there are really switched
on and are experimenting with some really
unusual, but nearly always amazing flavours
and styles. They are definitely one to watch
in the industry over the next few years.”
Beer Guerrilla has quickly become a firm
favourite in Northampton and it’s just one
example of how, after its initial epicentre, the
craft beer shock wave is now reaching deeper
into the UK and becoming a national trend.
The market continues to snowball and for
one and all, this means just one thing: the
impending end for crap beer. Cheers.
NORTHAMPTON
|NFO
Beer Guerrilla
227 Wellingborough Road
Northampton
Northamptonshire, UK
NN1 4EF
É www.beerguerrilla.co.uk
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$ @beerguerrilla
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TIME FOR A BRÜ?
We all love a New Year’s
resolution, but forget about
diets and gyms and consider
home brewing. BrüBox Craft
brewing kits allow you to
create high-quality craft
beer in your own kitchen
using the same ingredients
and all-grain process as your
favourite breweries.
Gone are the days of cheap
ale brewing kits with canned
malt that produce flat,
undrinkable beer; BrüBox
kits allow you to make a
delicious craft beer like one
you’d would buy from your
favourite tap room.
If you are serious about
craft beer, and you haven’t
already, then we can’t
recommend trying your hand
at home brewing strongly
enough. Not only do you
learn a huge amount but you
get great beer to drink at the
end of it. We call that a winwin!
Price: From £40
Website: www.brubox.co
WANT YOUR PRODUCT FEATURED? CONTACT US AT INFO@HOPULIST.COM
BREWDOG BREWTOPIA
If you are thinking about
homebrewing or already
partake, then this harback
book is for you. It contains
recipes for every BrewDog
beer ever made. Yes, you read
that correctly.
The recipes in this book
are all-grain homebrewscale
versions of the ones
BrewDog use in their
brewery. They call DIY Dog
an open-book exercise,
passing on what they have
learned over the years and
documenting the milestones
along the way.
As well as all the beers
the book also gives you an
insight into how to nail your
brewday with a checklist
of things to account for
to ensure it all passes as
smoothly as possible.
Price: £27
Website: www.brewdog.com
WANT YOUR PRODUCT FEATURED? CONTACT US AT INFO@HOPULIST.COM
NW DIPA CITRA AMARILLO
MANCHESTER
Style: D|PA
ABV: 8.2%
Volume: 440ml
Double IPAs are
increasing in
popularity but they
are a brew that is
easy to over-gun.
Thankfully, the ever
trusty hands at
Cloudwater have
been pushing this
beer type forward
with their usual
wizardry – so much
so, that we just
had to rave about
one in particular.
THE GOLD CLUB EXAMINES THE BEERS THAT
WE THINK HAVE TOUCHED PERFECTION.
JUST HOW DO THEY DO IT?
Cloudwater is perhaps
the most quintessential
of British micro
brewers. The company is
founded on a love of the
changing seasons – and let’s be
honest, those of us who live in
the UK are used to seeing three
or four of those per day.
The Manchester-based brewer
uses seasonal ingredients and
brews small-batch beer that
has really helped to accelerate
the craft beer movement in
the country. Because of this,
and the fact that it produces
many small batches, makes it
hard to choose one particular
outstanding beer (trust us,
almost any Cloudwater is worth
a try). But pick one out we have,
the DIPA Citra Amarillo, which
forms part of its successful
NW DIPA style showcase, is
nothing short of a masterpiece
of double IPA delight. Featuring
Cloudwater’s local JW Lees
yeast the beer is brewed Huell
Melon and Amarillo to the
whirlpool, with Citra, Amarillo,
Loral, and Huell Melon in the
dry hop.
It’s important to stress that
yeast is vital in a double
IPA because as a beer goes
up in strength so it inhibits
reproduction which can lead
to more esters being produced.
Esters tend to come off as fruity
in flavour, although they do
each taste a little different. So
the higher the ABV the more
the yeast presents itself which
means a lot of the flavour
actually comes from the yeast.
Just upon pouring this beer
you become aware that you are
onto something special. The
strong citrus aroma is perfectly
complimented with a hazy
yellow colour and white head.
The beer has a deliciously full
mouth feel and your tastebuds
are assaulted with a complex
but perfectly balanced blend
of orange, mango, citrus,
peach and just about any other
tropical fruit you can name
upon the first sip. The hops also
come through magnificently
– the balance, like with most
Cloudwater brews, is simply
spot on. This DIPA comes in
at 8.2% ABV, but is a fairly
steady drinker for a beer of its
type. Quite frankly, when we
got our hands on a can of this
opaque, golden nectar, we were
disappointed it was only the
one.
Cloudwater continues to
impress, and while we are
singing the praises of this beer,
we would encourage you to try
their take on almost any beer
style. Hats off to the boys and
girls in Manchester, and cheers.
AS 2017 DRAWS TO A CLOSE
WHAT HAVE BEEN THE BIG
MOMENTS AND WHAT WILL
HAPPEN IN THE CRAFT BEER
INDUSTRY IN 2018? WE
GATHERED THE THOUGHTS
OF SOME KEY PLAYERS. OH,
AND WE’VE CHUCKED IN OUR
TWO-CENTS WORTH...
what next
collaborations
diversity
sustainablity
revival
consolidation
bullshit
buy outs
experimental
blending
^
SNIDGE
WWW.CRAFTBEERGIRL.NL
2017
WHAT DO YOU THINK HAVE
BEEN THE MOST SIGNIFICANT
MOMENTS IN THE CRAFT BEER
INDUSTRY IN 2017?
Tanisha Robertson.
I think Brewdog USA appointing Tanisha
Robertson, a gay black woman, as
managing director. Because diversity, in any
industry, can only improve it.
Sadly we also had that bullshit purple
“beer-for-her”. The fact that it was so widely
derided, particularly in light of the current
climate, I think showed that women are
such a core part of this community now,
and are here to stay.
Snidge.
TOP 3 BEERS RELEASED
*IN 2017 AND WHY?
SPIRIT ANIMAL
ELDERFLOWER
LOQUAT
CLOUDWATER x JESTER KING
This ale is a little unusual
compared to the hazy IPAs and
DIPAs from Cloudwater that
we’re used to. Instead, this is a
very light and delicately balanced
little saison, which is a style that
is yet to have it’s moment.
ALL THE LEAVES
ARE BROWN
TEMPEST BREW CO
Tempest always deliver on their
flavour promise. I have been
searching for a satisfying maple
syrup beer for ages, and this gave
me just that. Sweet, thick, sticky
but smooth, this is a gorgeous
drink for the autumn months.
CRYBABY
UILTJE
Hitting the sour and lowalcohol
trends in one delightful
little beer, this berliner weisse
has become a staple in my
household. It has basically
replaced soft drinks, with only
72 calories, a 2.4% ABV and a lippuckering,
lemony freshness that
packs in the flavour.
2018
WHAT TRENDS DO YOU THINK
WILL DEVELOP IN 2018.
Like I previously mentioned with
the Cloudwater Elderflower ale, I
think saison’s are yet to really have
their moment, and I think they will
grow in tandem with an interest in
incorporating more experimental
herbal and botanical flavours.
Stemming out of the huge increase in
sour beers that I’ve witnessed this year,
I’m hoping for a revival of the blending
technique (known from geuze’s and
lambics) but incorporating different
styles, such as coffee porters or fruit
beers.
^
JULES
WWW.HOPHIDEOUT.CO.UK
2017
WHAT DO YOU THINK HAVE
BEEN THE MOST SIGNIFICANT
MOMENTS IN THE CRAFT BEER
INDUSTRY IN 2017?
Tough question as I think there’s similar
themes running through, just evolving. A
shift from the use of ‘craft’ to independent
at a business level (Brewers Association
new mark, SIBA, Australian Independent
Brewers Association). Showing the desire
of independents to have this element
of their business, whether it’s a brewery
or pub or a bottle shop, shared to beer
consumers as a key message.
There’s definitely a rising support
for consumers to shop local and
independent. But there’s a grey
area in terms of actually how
they know whether that
business is truly independent
and how that’s measured and
signified. But in 2017 those
questions have at least tried
to be answered and positive
actions have been engaged.
TOP 3 BEERS RELEASED
IN 2017 AND WHY?
*VANDERVELDEN 135
OUDE GEUZE VIEILLE
BROUWERIJ OUD BEERSEL
Tried out on my first Tour de Geuze visit, May
2017. Can’t believe it took my 20 years to
do! It’s a blend of one year old lambic aged
in Tuscan Brunello di Montalcino barrels and
3-year old Beersel lambic. Absolutely stunning
beer with layers of flavours; citrus, goosberry,
oak, vinous quality, high acidity and maximum
sparkle. I’m looking forward to laying a few
bottles down to see how this beer morphs.
TECHNICOLOR SPLENDOR
TIRED HANDS
Imperial IPA tried at Warpigs, Copenhagen
during a tap takeover during Mikkeller Beer
Celebration week. The aroma was phenomenal,
you could smell the fruity hops before you
even raised the glass to drink. The aroma was
so inviting. Super juicy with soft fruit like peach,
papaya, pineapple and melon.
CHERRY COLA VICE
MAGIC ROCK BREWING x J. WAKEFIELD
BREWING x SLIM PICKENS
A Berliner Weisse inspired mad, mad, yet
wonderful beer. This trio really pushed creative
boundaries here and I found it fascinating. The
output beer was probably divisive for drinkers
but I thought it was unique and moreish. Those
that loved it, really did! Hope they brew this
again *crosses fingers*.
2018
WHAT TRENDS DO YOU THINK
WILL DEVELOP IN 2018.
Beer wise - blending becomes a key
focus in different ways. Through the
rise of barrel ageing programmes now
coming to fruition in the UK market
and thereby the art of blending beer
from different barrels to produce final
release. These releases will become
events.
Secondly; brewery collaborations but
explored differently say where a beer is
brewed individually by two breweries
but with the end goal of the beers to
be enjoyed on their own and/or by the
consumer blending together.
Increase of beer shop and tasting
room style independent outlets
like Hop Hideout. Whether that’s
sustainable is a different question! Offtrade
supermarkets and wine suppliers
also moving into this on-site sampling
territory inspired by the indie model.
Consolidation of small independent
businesses at a lower level to ‘join
forces’; for varying reasons.
^
SEAN LYNCH
WWW.WARWICKREALALE.CO.UK
2017
WHAT DO YOU THINK HAVE
BEEN THE MOST SIGNIFICANT
MOMENTS IN THE CRAFT BEER
INDUSTRY IN 2017?
Sean Lynch.
There are two, for me. One positive and
one negative. The positive one is the rise in
collab beers. They have really come on in
2017 and it’s great to see so many creative
breweries willing to combine their ideas
and processes to make even greater beer.
Collabs opitimise what makes the craft beer
industry great.
The negative moment has been canning
issues and recalls. A few brewers had issues
with substandard cans this year, which caused
headaches for them and for taprooms and
bottle shops. Thankfully they seem to be
being addressed, but it did cause problems.
TOP 3 BEERS RELEASED
*IN 2017 AND WHY?
CHUBBLES
CLOUDWATER x THE VEIL
Number one has to be Chubbles,
a triple IPA collab between
Manchester’s Cloudwater
and Richmond, Virginia-based
The Veil. It was a fruity, juicy,
hoppy explosion and a great
example of how two breweries
can complement each other
perfectly.
CLAIRVOYANCE
MAGIC ROCK
Second, is Clairvoyance by Magic
Rock – an IPA brewed with
golden naked oats and wheat. It’s
smooth and balanced and comes
in a 500ml can.
WATERFALL
DEYA
Lastly, I’ll go for Waterfall by
Deya. Just a lovely thick and juicy
imperial IPA from one of the
UK’s most consistent brewers.
2018
WHAT TRENDS DO YOU THINK
WILL DEVELOP IN 2018.
I think we will see even more collabs,
which is great. I also think more and
more taprooms will spring up around
the UK as people become more
engaged with craft beer in general.
On a personal note, I’d like to see
some more traditional styles being
worked on and hopefully some more
craft breweries popping up in my own
area of the Midlands.
^
HOPULIST
WWW.HOPULIST.COM
2017
WHAT DO YOU THINK HAVE
BEEN THE MOST SIGNIFICANT
MOMENTS IN THE CRAFT BEER
INDUSTRY IN 2017?
It might not turn out to be a wholly positive
moment, but the purchase of one of the
founding fathers of craft beer, Anchor
Brewing, by Japanese beer giant Saporro
could be one of the most significant.
It remains to be seen what, if anything,
will happen to the quality of Anchor’s
excellent beers, but you’d have to think the
level of innovation from the brand will
likely take a hit. We remain hopeful and
pray the money men keep their hands to
themselves in 2018.
TOP 3 BEERS RELEASED
*IN 2017 AND WHY?
NW DIPA EKUANOT
CLOUDWATER
We fell in love with a few of
Cloudwater’s NW series of
DIPAs this year, so it was hard
to choose one. Ultimately, we’ve
plumped for this, based on its
incredibly complex, but amazingly
drinkable flavour profile.
PATRONS PROJECT
1.04 IMPERIAL PORTER
NORTHERN MONK x
OTHER HALF
Made using morello cherries and
Peruvian coffee. We all agreed
this was the best Porter we’ve
been lucky enough to sample
this year. Amazing flavours.
HALF CUT
MAGIC ROCK x
OTHER HALF
Last but not least, we have
gone for a transatlantic DIPA
collaboration with a real punchy
aroma and juicy fruit flavour.
2018
WHAT TRENDS DO YOU THINK
WILL DEVELOP IN 2018.
As if in rebellion to the frequent
buyouts of craft breweries by larger,
corporate outfits, we are seeing a trend
start to develop for taking things
back to basics. Local ingredients,
seasonal flavours and beers that are
brewed because what’s used in them
is perfectly ripe at the time and place.
This back to nature approach could
really take off in 2018 with the likes
of Duration set to launch, and other
brewers such as Little Earth Project
leading the way in sustainable, homegrown
brewing.
Our favourite
craft beers of
the moment.
So good we are
drinking them
at home.
FOURPURE
DEUCEBOX
CITRUS DOUBLE IPA
Part of Fourpure’s
Adventure series of
beers, Deucebox, is
clearly inspired by all
things citrus, as the label
suggests. A hop heavy
beer packed with citrus
fruit aroma. The taste is a
combination of malt and
citrus fruits with a juicy
hop finish.
ABV: 8.3%
Colour: Clear orange
Aroma: Citrus fruit
Taste: Malt, citrus
MIKKELLER
SINGLE HOP
SERIES CITRA
IPA
Part of the single hop IPA
series from Mikkeller. If
there’s one hop that is
sure to hold its own then
it’s Citra. Bringing it’s
powerful grapefruit and
citrus aroma and flavours
to the fore along with
a nice bitter finish. Well
balanced and packed with
flavour.
ABV: 6.9%
Colour: Hazy Amber
Aroma: Citrus
Taste: Grapefruit with
bitter hop aftertaste
NORTHERN MONK X
OTHER HALF
PATRONS PROJECT
1.04 MORELLO
CHERRY &
PERUVIAN COFFEE
IMPERIAL PORTER
An Imperial Porter collab
with Other Half Brewing
Co from New York. It
is made using morello
cherries and specially
selected Peruvian coffee.
The Porter itself has, as
you would expect, a huge
coffee aroma, great coffee
taste with a real cherry
and chocolate kick.
Simply delicious.
ABV: 10%
Colour: Black
Aroma: Coffee
Taste: Cherry
ABC
CHARLIE DON’T SURF
SESSION IPA
You smell that? Do you
smell that? Hops, son.
Nothing else in the world
smells like that... Enough
with the film references
you say? This is a core
beer from the Alphabet
Brewing Company based
in Manchester, UK. Packed
with Antipodean hops with
a nice bitter finish this
easy drinking session beer
is well worth a try.
ABV: 4%
Colour: Amber
Aroma: Fruit/floral/malt
Taste: Tropical fruit
CLOUDWATER
NE DIPA SIMCOE
CITRA BBC
DOUBLE IPA
A New Enlgand DIPA
fermented with WLP007
yeast. Hopped with
Centennial in the
whirlpool and then dry
hopped with Simcoe and
Citra BBC which impart
it’s juicy citrus, tropical
aroma and flavours along
with a good amount of
pine. Did we mention how
juicy this is? We are big
fans.
ABV: 8%
Colour: Hazy orange
Aroma: Tropical fruit
Taste: Juicy fruit and pine
MAGIC ROCK
SHREDDER
Made in collaboration with
Yorkshire-based Orange
Mountain Bikes, this
wheat beer is all about
refreshment, hence why
they call it ‘smashable’.
Magic Rock added zesty
coriander seed, curacao
orange peel and Seville
orange and tangerine juice
into the mix making it a
citrusy, wheaty delight.
ABV: 4.5%
Colour: Hazy orange
Aroma: Fruity
Taste: Tangy orange
SWEETWATER
HOP HASH EASY IPA
Light on malt allowing the
hops to shine through,
this cracker of an IPA
from Sweetwater has a
floral odur with citrus
fruit flavours thanks to the
boatload of Amarillo hop
hash used.
ABV: 4.2%
Colour: Golden yellow
Aroma: Fruity hops
Taste: Citrus, pine
NEXT ISSUE READY FOR CONSUMPTION
MARCH 2018
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EDITORIAL: DAVID GUEST
DESIGN: MARK GRAFTON
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