Our 6 fantastic Birthday collabs
As most of you know, the greatest gift is friendship..friendship and beer..So we decided to give ourselves both for our 6th birthday. 6 amazing collabs with 6 amazing friends. Elusive, Land & Labour, Deya, Cloudwater, Boundary and Pilot beer all came by the brewery and made beer with us!The fantastic results will be served at our(sold out) Birthday party ‘Six degrees of Beaveration” on February 17th
Here is what you can look forward to, hip hip hooray!
Zoltar says make your wish
Export Stout in Red Wine Barrel with Boundary Brewing (Belfast)
London and Ireland are historical centres for Stout and Porter so we decided to brew an old-school 1800s recipe for an Export stout/Porter fermented with London Ale and Irish Ale yeasts. We kept the malt bill simple with Pale, Amber, Black and Brown malt (with a small amount of Melanoidin and Carafa III) and hopped the beer with Fuggles and East Kent Goldings. We aged it in red wine barrels for a few months, before packaging a single barrel for the birthday party. Actually, the remaining barrels will age for another 9-12+ months with added wild yeast.
Be excellent to each other
IPA with Wine Yeast in White Wine Barrels with Land and Labour (Galway)
We wanted to brew something mixed-fermentation and barrel aged in a short time as L&L is a barrel ageing and wild beer program but add a hoppy element as that’s what is a big part of what we do here at Beavertown.
We were inspired by the flavours, haze and body of an NE IPA but chose a different path to get there. We fermented it with a mix of white wine yeast strain which gives loads of delicious tropical fruit flavours and added glycerol for mouthfeel as well as our house American ale yeast to aid attenuation
We hopped it in the kettle and dry hopped it with Nelson Sauvin and Hallertau Blanc hops (both before and after barrel), which both have white wine aromas and then aged the beer in French white wine barrels for a couple of months.
The beer is low in bitterness, full-bodied, juicy and hazy, with loads of white wine characteristics. Yes<3
What am I going to do with a gun rack
Gin Martini Inspired Saison with Pilot (Edinburgh)
The Pilot guys like doing crazy beers involving interesting ingredients and they’ve done some great stuff with spices and botanicals in the past so it made sense to build on that idea. We brewed a strong 8% Saison with a huge list of botanicals including juniper, coriander seed, 3 peppers, grains of paradise, Angelica Root, Orris Root, Lemon Zest, and Lemon Juice. The beer went into a single Gin barrel from East London Liquor Company and two Vermouth barrels that were all blended back together with more Lemon Zest, Juniper Berries and Coriander Seed, give a dry, spicy beer with that Gin barrel feel and Vermouth sweetness. This is actually Pilot’s first barrel aged beer so that is very exciting for us to be a part of!
Fear does not exist in this dojo
Hazy IPA with Deya (Cheltenham)
Perhaps this was the obvious idea for a collaboration with Haze-Sensei Deya….but instead of using the standard yeast choices for an NE-Style IPA, we decided to mix it up by blending yeasts to achieve the desired flavours! We used a blend of: Saccharomyces “Bruxellensis” Trois for its pineapple esters, Edinburgh Ale yeast for its fruitiness, low attenuation, and because Theo, Cosmo and Jonny all studied Brewing together at Heriot Watt in Edinburgh, and Monastry Ale for its stone fruit profile. We dry-hopped the beer with some of our current favourite hops – Rakau, Denali, and Citra. Despite venturing slightly into the unknown with blending three strains we all loved individually, the beer turned out as pretty damn close to planned, with plenty of fruity-esters from the blend of yeast strains, a thick, creamy body from the oats, and a tonne of ripe fruit, citrus fruit and pine needles from the hops.
We are looking at a very Hazy Boi.
Eat flame bozo
Mojito Hopfenweisse with Elusive (Finchampstead)
This is a Hoppy German Wheat beer with Lime Zest, dried Limes and Mint. Andy from Elusive had this on his brew idea wish list so we decided to go for it.
We hopped this cocktail-inspired brew with Polaris, Motueka and Hallertau Blanc at the end of the boil, along with two boxes of lovingly hand-zested limes, before running off the wort through fresh mint leaves. The beer was fermented using the classic Weihenstephaner wheat beer yeast, dry hopped with Motueka and Polaris, along with lime juice and dried limes to end up with a slightly tart, hoppy wheat beer with notes of lime, and mint alongside the classic weissbier aromas of Banana and Clove. Refreshing, ridiculous and delicious.
Cloudwater x 3 collabs
Like last year, the idea behind our birthday is to introduce people to some of our favourite breweries which they may not necessarily be familiar with, either because they’re very new (such as Land & Labour) or rarely found in London (such as Pilot). We love Cloudwater, both the beers and their team, and knew it was their birthday in February as well so had to do something with them too!
However, they’re hardly unknown or rarely seen down here. So we thought we’d do something extra with them on top of our main collaboration series. As it’s their third birthday, and our sixth we decided to do beers which match those ABVs, so a 3% and a 6%. We couldn’t quite decide where to brew them though, so then thought- we have three kits between us (including our Tempus pilot kit) so why not just do three collaborations? And if we’re doing a 3% beer and a 6% beer let’s just add them together for the third and do a 9% beer too! So we matched the ABVs with the kit sizes and did:
Do not open until 1985
Beavertown big kit – 9% DIPA
Big, hazy DIPA with lots of wheat and oats in the grist, fermented with a mixture of White Labs London Fog and Lallemand New England yeasts. Whirlpool-ed with plenty of Ekuanot and Citra, and will be very heavily dry hopped with Mosaic, Vic Secret and Simcoe.
I finally invented something that works!
3% Gose with Grapefruit, Orange, Lime and Lemon Zest – Dry Hopped.
Classic Gose Recipe, with 50% Wheat with salt and coriander Seed added at the end of the boil. Naturally soured in tank with Lactobacillus Plantarum and fermented with Lallemand New England Yeast to give a 3% beer with plenty of body. We then added Lemon, Grapefruit, Lime and Blood Orange Juice at the end of fermentation before infusing with Grapefruit, Lemon and Blood Orange Zest. Lightly tart, very refreshing, with big citrus notes.
Good night, future boy!
Brewed on the Cloudwater kit – 6% IPL
6% abv, Huell Melon in the whirlpool and fermented with WLP833. Heavily dry hopped with Citra BBC.
As we’re doing bigger brews of the DIPA and IPL these will also be available in small pack, not just keg. Rejoice