Marshall's Beers

Marshall's Beers

About this blog

I'll be posting news of the Brewery and giving you some advanced information about the beers I'll be brewing. And letting you know when (and where) they're being sold.

I'll also suggest what food these beers might accompany, just as we do for wines. Yes, beers can be matched to food, not just drunk to slake a thirst.

Contact:
Tel: 01635200907
Email: click HERE

Now on sale...

Brewery newsPosted by Richard Marshall 01 Jul, 2014 12:12:37
Our beers are now available from Chieveley Motors Shop, Long Lane.

Open days

Brewery newsPosted by Richard Marshall 23 Jun, 2014 11:47:07
On 21st June, we were present at the 42 Engineer Regiment (Geographic) open day at the Denison Barracks, Hermitage. It was a great privilege to be invited by the Regiment, some of whom had bought our beers from Hermitage Post Office. On sale was our latest ale 'Jubilee', on draught; in bottles we had Auld Peat and Grimsbury Castle. Neighbour and friend Tony helped out on the day and we enjoyed meeting member of the Regiment, their families and friends.
Tony on our stall at the Open Day

Best wishes to the Regiment as it moves to its new base.


Also that day, we were present at Hampstead Norreys Community Shop Fair. My wife Tricia, ably supported by our good friend Mavis Pinnock offered customers tastings of Auld Peat and Grimsbury Castle, taking the opportunity to get feedback on how well these ales were liked. We must be getting it right as we sold over 30 bottles in the morning.





Hocktide is coming!

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:
http://www.psmag.com/navigation/health-and-behavior/chemists-support-marinating-meat-beer-77542/

Another new beer

On sale nowPosted by Richard Marshall 03 Mar, 2014 17:33:39
Available now is our latest offering - Grimsbury Castle. This is a full-flavoured ale nicely balanced with sufficient bitterness. It can be enjoyed on its own but is also a great accompaniment to lighter meats such as pork and chicken. Not too strong at ABV 4.2%. Please ask for it in the local shops.

Burn's Night

Brewery newsPosted by Richard Marshall 10 Feb, 2014 22:55:43
Here are some friends enjoying a few pints of Auld Peat at the Hermitage village Burn's Night. The first draught beer from the Brewery. Photo courtesy of Roy Marr.


Auld Peat

On sale nowPosted by Richard Marshall 30 Jan, 2014 16:27:59
Just about to go on sale is the latest ale - Auld Peat. Those attending the Hermitage Burns Night on Saturday 1st will have first chance to try it. It's quite strong (ABV 5.2%) and dark with whiskey malt in addition to the regular pale and crystal malts. I've used three varieties of hops: Progress and Challenger, both of which give really nice, smooth bitterness, and Williamette added at the end of the boil to give aroma that is fruity, floral and a touch spicy. The whiskey malt gives a clue to the name - this is somewhat in the style of Scottish ales, partly in honour of Robert Burns, whose birthday is celebrated at the end of January. So 'SlĂ inte mhath!' (Slaanche vaa).

Last brew of 2013

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.

All bottled

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!'



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