The beer next beer is ...Posted by Richard Marshall 29 May, 2015 14:04:57
Look out for our new beer 'Ambling Home', an amber ale made with Maris Otter pale malt, crystal malt and lager malt and Willamette hops. It has a lovely amber-red colour and unique flavour. Coming soon to a shop near you.
The beer next beer is ...Posted by Richard Marshall 01 Jul, 2014 12:16:26
The next new beer from Hermitage Brewery is 'Jubilee'. This is a light, summer ale. You could call it a Berkshire Lager. Brewed for summertime drinking with lager malt and continental hops, we've used a Belgian yeast to ferment it. It was first on sale at the Regimental open day at the Denison Barracks but now it's in bottles and we're just waiting for it to reach the right condition before releasing it. Look for it in the usual outlets.
The beer next beer is ...Posted by Richard Marshall 14 Apr, 2014 18:56:28
Just bottled at the end of last week (10th April) is our new ale for the spring. It's named after and in honour of the celebrations in nearby Hungerford. We dry-hopped the beer during maturation using Sussex hops which give a hint of lemon to the beer. So look out for this one in the local shops.
And if you're having a barbecue, you should marinate your meat in a good, strong ale. It not only makes the meat taste wonderful but cuts down the production of some of the nasties that are generated when the fats get too hot. Here's an article about this:
The beer next beer is ...Posted by Richard Marshall 31 Dec, 2013 13:01:14
With Burn's Night not so far away and with a request to supply beer for Hermitage village Burn's Night party, I'm brewing 'Auld Peat'. This has some whiskey malt in it to give a slight smokiness to the ale plus Progress and Challenger bittering hops and Williamette for the aroma. I will be putting it into polypins so will have my first draft beer.
Also have plans for a session bitter which will be the regular ale made throughout the year.
Meanwhile, here's wishing all my customers, friends and fellow ale enthusiasts a happy and prosperous New Year 2014.
The beer next beer is ...Posted by Richard Marshall 16 Dec, 2013 16:29:01
'Wassail' is now all bottled up. 166 bottles in all - the most I've ever made in one batch. Have kept a little for tasting but hope to have it ready for sale by the end of the week. I've resurrected a warm box, originally made by my late father-in-law for wine-making, and I'm using this to hold the beer at about 15 degrees whilst it matures and conditions.
I've also spent a while trying to finalise the label. Having changed the name, I needed a picture to go just under it and I've found a nice line drawing of a Saxon king with his entourage, probably returning from a campaign and ready to feast in his Great Hall. There he'd host feasting and drinking and much conviviality. I hope you will enjoy this beer with good company. 'Wassail!'
The beer next beer is ...Posted by Richard Marshall 13 Dec, 2013 13:01:56
The next beer will be ... well I was going to call it 'Chapter House'.
But somehow this doesn't seem quite right for this seasonal ale. Having
scratched my brains a bit and researched other beer names, I've now
decided it will be 'Wassail'. This is a pun on the ancient Anglo-Saxon shout of
'wassail' meaning good health or good cheer. And of course there are the
various wassail songs for this time of year. I'm just about to bottle
the beer, which is warm and seasonal for you to can enjoy in company,
raise your glass and cry "Wassail!".
The beer next beer is ...Posted by Richard Marshall 30 Nov, 2013 17:58:43
The next beer will be 'Chapter House'. This is in keeping with Hermitage and possible links to Reading Abbey and other ancient religious houses. I'm trying to create a warm, seasonal beer that you can enjoy in company rather like the monks of old would sit in the Chapter House to talk about everyday things. It will have a touch of seasonal fruitiness in the background that will remind you of the good smells of Christmas time.
This ale is made from Warminster Pale Malt and Chocolate malt. The First Gold hops provide the characteristic bitterness and then I've use a double measure of Progress hops at the end of the boil to give the more fruity aromas. It's fermenting well now, though it has got a little colder than I would have liked. In about 2 days time, the green beer will be transferred to the maturation vessel and I'll be adding some orange zest to bring out the fruitiness.
It will be in bottle in about 10 days time (10th December) and on sale from 16th. Look out for it in Cold Ash and Hermitage stores.
Here's the beer being made - sparging the wort at the end of mashing. Nearly had a disaster because my camera got very steamed up!