As Good Beer Week keeps
rolling along like a strangely un-delayed 6:31am ex-Cranbourne service,
so too do the Lazy Brewer Lunch Sessions at Carwyn Cellars. Thursday's
instalment proved as engaging and flavourful as those it succeeded -
this time featuring Callum Reeves of Kaiju! Beer and Exit Brewing's Fraser Rettie and Grum Knight.
Carwyn's
very own Ben Duval handed the 27 guests (a sell-out event) the first
beer: Exit's new core range Saison (so new in fact few others had
sampled it prior to this event). Exit brewers Frase and Grum Knight
thought they may not get the core range Milk
stout out in time
for GBW, leave alone the saison. But the yeast strain on hand worked
so quickly on both brews the former is already in circulation while the
latter will be at a local crafty establishment quicker than you can say:
"566 - The Number of the Yeast."
Much like
#001 and #006 saisons, the core range version takes its cues from Saison
du Pont. With parts Pilsner, pale malt and new world hops like Sorachi
(early addition), Nelson (late addition). And speaking of the yeast,
White labs Belgian 2 yeast (#556) was used in fermentation. The end
result is a brew that dances with tradition while simultaneously
flouting it. Clove, pepper and citrus give way to a new world hop
presence that is impeccably well weighted. If this beer were imbalanced
in its hoppiness it would surely show.
Kaiju!
Beer, or Monster Mash as they were once known, were told they were mad
to go to market with a 9% hop bomb. Undeterred, Callum (Kaiju) took to
regional farmers markets (thanks to possessing a vigneron's licence) and
specialty bottleshops where it sold exceedingly well alongside Kaiju's
Golden Axe cider. So it was Aftermath Double IPA was distributed
among the audience.
Aftermath is indeed a hop bomb but like all Kaiju's beers it is clear as much
emphasis was placed on the malt bill as the hop addition. Callum went
on to explain Kaiju! Beer is particularly emphatic about crystal malt,
which can be found in each of its beers with the exception of Robohop
IPA. Aftermath, meanwhile, stands alone in its own way too. Where
its equally hoppy, top heavy ABV brothers Double IPA and Betelgeuse
showcase much rounder flavours, Aftermath has a certain tang to it.
I should have asked if it had been fermented with a Belgian yeast
strain, for it carried the characters it imparts - predominantly in
terms of mouthfeel.
From
spritzy to smoother than a crooner, up next came Kaiju's port
barrel-aged Chtulu on the Moon. This is truly a brew worth hunting down
while you still can - its flavour profile and particularly aroma are
noteworthy to say the very least. As the oak barrels were fresh, oak
and tannin qualities dominated, but not in such a way balance is
compromised. A touch of booze and vinous notes round out ina superb
finish.
The
fourth and final beer for the afternoon was a bit special. They are
all special, but this one was limited edition, in numbered bottles
(1-18) special. (This lucky tomcat was lucky enough to take an empty
one home for a friend's collection). Exit's "Russion" imperial stout.
One year old, a beer brewed for Good Beer Week 2015 and blacker than
the darkest recesses of Stanley Kubrick's mind, Russion imperial stout
proved as big as they come. Complex notes of roasted coffee, cacao
danced harmoniously, before finishing with notes of espresso and fine
tobacco.
What's
next for Exit themselves? Perhaps a fifth pale ale. The idea being
pale ales provide the perfect bridge for as yet unconverted typical
lager drinkers.
With
five tanks currently in place (25,000L), a few more on the way and a
little bit of contract brewing Kaiju and Exit are happy to continue
growing organically. There is room to expand at the brewhouse too. For
now though the focus is on brewing great beer, pure and simple.
Once
again Them Bones served up the perfect matching lunch - this time
crumbed sardine rolls with potato crisps and honey joy panacotta for
dessert. If this pop-up were a permanent fixture in the Thornbury area
I'd have little want for anything else when lunch-time cravings strike
with the sudden shock of a Metro trains delay. The sardine roll burst
with umami flavour and texture with the most minimalist addition of
pickles for perfect harmony. Kaiju's barrel-aged Chtulu went
surprisingly well with the pudding too, as it cut through the
dense creaminess while adding a delectable, subtle hint of dark berry.
Once
again a massive cheers and shout out must go to Exit, Kaiju, Them Bones
and hosts Carwyn Cellars. If you have tomorrow off (and why wouldn't
you for Good Beer Week?) you really must attend 3 Ravens' lunch session
tomorrow. What else can I say except these events are what Good Beer
Week is all about! Meet the brewer, pick their brains, enjoy the fruits
of their labour while they get to do something besides paperwork...
Tickets can be had by heading here:
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