UPCOMING BREWS – THE LATEST FROM HQ
Our regular brewhouse snapshot
Every day our amazing team of brewers clock in so they can mash in and create one incredible craft beer after another. With so much going on at the moment, we figured we should head into the brewhouse and discover exactly what they are working on. So here, at every stage of the brewing process, are the latest BrewDog beers and just exactly how they are shaping up. Think of it as a snapshot into exactly what is happening in our brewery!
Brewed this week
A couple of weeks ago we detailed the ten collaborative brews taking place for our European BrewDog supporters. This past week, two of them took place as our brewing team hooked up with the guys from Birrificio Italiano and Oedipus Brewing. The first was a brewday involving Grano dei Miracolo (an ancient form of Italian wheat) and from the Netherlands the guys came with a Citra and Centennial-heavy India Pale Lager.
The fermentation stage is where the magic really happens, and at the moment our differing strains of yeast are hard at work on a number of different beers. From our flagship Punk IPA to new batches of Indie Pale Ale and 5AM Saint, to smaller-batch beers like the debut European collaboration; a Muscatel-inspired barley wine brewed for our Spanish customers courtesy of the amazing guys from La Pirata.
This stage is where the beers develop their final flavours, and conditioning away at the moment we have a re-brew of the beer that won #Collabfest2017 – Very Big Moose brewed with our friends from Fierce Beer. Plus we have our brand-new maple stout Kamikaze Knitting Club on maturation alongside, a batch of Jet Black Heart destined for Nitro cans and a small batch Citrus Session Sour – a tart pale ale brewed with citrus peel, destined as a bars-only draft release.
In our bars this week we have three brand new releases – our 8.5% ABV West Coast IPA Native Son, the latest Abstrakt AB:25 (a 13.3% bourbon barrel-aged barley wine) and an intriguing experiment; a small-batch cider. This latest pilot kit trial involved our house yeast and is 5.5% ABV, resulting in a pretty amazing off-dry cider with apple sweetness, hints of perry and honey. If you get to try it, be sure and leave us your feedback!
Of course not all beers leave our brewhouse via the packaging line – many head to our barrel store for months, or years, of flavour development. Of note at the moment we have the 2018 iteration of Paradox Grain, which is due out within the next couple of months and (around #PunkAGM time) three rye casks of Barrel-Aged Albino Squid Assassin. Oh, and speaking of the AGM, our anniversary imperial stout Dog G.
Over the road, the guys at the OverWorks have some very special charges in their care. The ten 50HL Italian foudres and eight 100HL foudres are currently home to the first pair of mixed fermentation beers – Instamatic, a 100% Brettanomyces-fermented saison, conditioning in the wood as we speak – and Analog. The latter is a blend of the saison and our special house culture Cher Ami, giving an extra element of depth and tartness (check out the inside story on the OverWorks blog). Get excited.
That’s about it for this particular snapshot into our brewhouse. Let us know in the comments below which of these beers you will be making a play for when they appear, and as ever if there are any other styles you would love our brewhouse team to create then let us know too. You never know what may happen!