One Nine Brew

Beer from Stockport, for stockport

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1

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Started from the bottom now we’re here

We started brewing in our student kitchen in Birmingham. We stank out the kitchen. Our housemates hated us. But, beer.

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I made beer 🍺 here’s how… #homebrewing #bee

I made beer 🍺 here’s how… #homebrewing #beerstagram #brewerylife

Here it is! First all-grain homebrew. And the resu

Here it is! First all-grain homebrew. And the results are... FANTASTIC!

Not a single bad review yet, which is better than I imagined, but genuinely, it is stunning.

I'm yet to give it a proper name, but my first ever recipe has dropped. Single malt extra pale ale, white labs East Coast ale yeast and a HUGE citra and Nelson sauvin dry hop all help to create a sweet, fruity beer, smelling of grapefruit and passionfruit, with a tropical (if slightly dry) finish.

Work to be done for certain, I doubt the recipe will ever be done being tweaked, but for now, cheers and as I like to say "gerrit down yer"

Beers I enjoyed this weekend! (Yes this is going t

Beers I enjoyed this weekend! (Yes this is going to be a continuous thing)

Started the weekend with Discotheque A Go-Go from Pamona Island, a wonderful Manc brewery, the beer was filled with tropical, fruity twangs.

Then we had Northern Star from Northern Monk - the description says it all, a beautiful dark porter with chocolate, caramel and biscuit flavours. A savoury treat.

Denim - an HDHC (?) IPA from Salt brewery. Tangy and sharp (if memory serves me right at this point).

Time Travelling Taxi from Brew York. Yeah I'll be honest I had this beer fairly late on in the night. Tasting notes are TBC.

BEER OF THE WEEKEND!
Dreams of Brew York 2021 takes the spot this week. I'm a sucker for a sour, truth be told, and this was astonishing. Some might say a little early for Christmas flavours, to which I say - who cares! The beer is delicious!

The aftermath of my first dry hopping attempt at w

The aftermath of my first dry hopping attempt at work. Known colloquially as The Very Wet Boy.

Let me explain what happened.

The blow-off pipe on an FV (fermentation vessel) full of our beer POW got clogged up with yeast/hops during fermentation and so none of the CO2 produced as a by-product could escape... that is until muggins over here took the lid off.

Needless to say, POW went... well, POW. All over me and the rest of the brewery.

Dry hopping tends to be done late on, or even after fermentation, so when we saw that no (or at least very little) CO2 was escaping we had no reason to assume foul play.

Honestly I wish there was a lesson here, but no, just laugh at The Very Wet Boy and lament the many litres of Juicy Session IPA lost in this whole polava.

Big boy's first brew! (Sort of) So here I am at

Big boy's first brew! (Sort of)

So here I am at work taking a sample from my first proper brew. Wednesday's are when I get to assist the brewer with a brew - and it's great. I still have a lot to learn, but I am learning a lot and am progressing much quicker than I thought I would, and that is so exciting.

Since I'm progressing so quick, and am so close to brewing properly at home, I thought I'd share with you some of the things I've learnt from working in a brewery.

1. You need to be perfect, and FAST. Timing is key, especially on a commercial scale, which is why you need to learn on the job and you need to be able to pick things up quickly, or the brewers can't do their job. Innocent and rookie mistakes can impact a batch big time. Close the wrong valve, then realise and switch? Now you've over sparged and the gravity is too low. My bad 🤷‍♀️

2. You get real strong, real quick. Dear god, I knew I'd need to be in shape but DAMN. Everything you work with is heavy. 40 litre casks are full of beer, and sometimes you have to rack, carry and stack 20 a day. Oh and remember to keep a straight back when lifting heavy things, lift with your legs, not your back - you'll thank me when you're 30 and have only a few back issues rather than many.

3. Yeast is mental, and hops smell incredible. But we knew that already 😜

4. Be ready for when something goes wrong, and don't get (too) cross when it does. Stuff always goes wrong, in all industries, and lots of things go wrong lots of the time in a brewery so be ready and know what to do (even roughly).

That's about it - for now. One day I'll have more lessons for you, and lots and lots of beer! 🍻

Some early can mockups for planned beers. Recipes

Some early can mockups for planned beers. Recipes still TBD.

R Kid - Manchester and Gallagher themed lager

Evil Dogger - a stout with fierce and sharp flavours

VIP - a Very Important Pilsner

(Thanks to @kathrynmonkcom for the designs)

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