Good Things Come To Those Who Wait
“A mistake on the part of nature,
You are a tall glass, a blast from the past
Yeah, things were simpler then
You ask, exactly when….”
The New Pornographers
A long time ago, I (Jim) repeatedly used the phrase “Beer People Are Good People”. Whilst I took some light ribbing for it, it was my truth. I had met some truly lovely humans in the beer industry.
This only intensified with the founding of The Independent Salford Beer Festival.
Two of those people are Jacqui & Sean Ayling - a relationship that started when Sean brewed at Pig & Porter only intensified and strengthened when they bought the business interests of Offbeat Brewery in Crewe.
Simply lovely humans, Tom’s Tap & Brewhouse became an integral feature of ISBF, from supplying exceptional beer, to the semi-legendary cheeses they bring to the Cask room, to actually sponsoring the glassware in Year 7.
Sean has even brewed a Beer of the Festival! (Quite the achievement, given the normal line up!)
Tom’s Tap like to be involved with ISBF, a friend of the event, Sean likes to pull out the stops.
Tom's Tap hosts a Cheese & Beer night almost bi-monthly. It's a truly unmissable event. Magnificent cheeses matched with delicious beers.
It was on one of those evenings that the idea for this collab arose. I had just had a beautiful beer and praised the beer by saying “wouldn't it be lovely if we rebrewed this and Barrelled it for a few months”?
I swear i saw Sean's ears physically twitch! 🤣🤣🤣
This was why i found myself heading to Crewe (M60/62 in Rush Hour was BRUTAL!), to go make something extra special…
Technically a SMASH Beer, this is going down a different, more complex road..
The recipe requiring a significant mash rest, Sean was in early (5am!) to Mash in 100kg of Heritage Chevalier Malt (a mighty malt bill for Sean's 2.5bbl (400ltr) mash tun.
Upon my arrival at 8:45, the beautiful aroma of biscuity malt was unmistakable with a slight caramel note giving me a yearning for a Biscoff to go with my coffee.
Following transfer to the Copper, the climb to boil temperature - and a 90 minute boil - gave time for some admin. And i was delighted to assist - especially when cheese was involved…. 🤤🤤🤤🤤🤤
What this meant was that I got a sneak preview of the beers & cheeses for Friday Night's event. The drooling was REAL!
As was my surprise at the levels of trust Sean showed, leaving me unsupervised.
With all that cheese…. 🤤🤤🤤
Personally, I thought he was mad!
Cheeses packed and ready to ship, end of boil was nigh, which meant the hop addition - intentionally late. For the size of kit, a sizable chunk of Bramling Cross, smelling beautiful with their hedgerow fruitiness went in late.
Cue more lovely fruity aroma.
Transfer to Thomas The FV complete, i swiftly cleaned the copper - making it ready for another brew day the next morning - loaded my Cheese Night packs into my car and after a quick hug from Mr A, I was headed to avoid a 2nd Rush Hour…
Then, seconds ago, i was sent a beautiful sight. A beautiful fermentation shot….
I'm drooling. Again.
So. What have we got? Well, technically, 2 beers.
Half of the beer will be fresh. Mostly kegged (I'm hoping for some canning for the next Cheese Night!).
It's a Heritage Malt ESB, a beer style that I - in particular - have become very fond of these last few years.
But the other half of the beer? That will be warmly embraced by an ex Wild Turkey wooden cask. To have a little snooze. For 6 months.
And where do you think you'll get THAT first?
Silly Question….
Back soon.
Be kind to one another.
Jim x