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

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/


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Posted by Mr D. Rose 17 Jul, 2014 20:38:00

Dear Mr Marshall.

...although "there's no bad beer, just that some is better than others" I think your recipe for Hocktide would benefit from some re-design. May I suggest for your consideration the following key points?

1. I'd suggest that either you scorched the wort, or used roasted malt or barley in a way which created a stout-like taste/flavour.

2. Dry-hopped it may have been, but either insufficiently or with a hop too low on essential oils for it to match the claim.

3. Your yeast had not flocculated well, hence the sediment was less compact that it should be resulting in a glassful which was too hazy, even for a bottle-conditioned product. This is achievable without finings.

Thanks for your attention and good luck with your endeavours!

D. Rose