I've thought a lot about the types of beers we need to brew at Welbeck. Some kind publican friends, and many of the new bunch from the estate have given me some advice, but it's a bit tricky. Well, it's not tricky, but there are two different types of beer drinkers which I need to think about.
Think of the M1 running through South Yorkshire and North Notts - the brewery is just to the south of Worksop. The road is oddly placed and acts like a divide between the beer buffs in the West, and your good ol' bitter drinkers in the East. It means that I need to brew to both satisfy the wests insatiable appetite for new and quirky beers, and produce a regular beer which can out sell John Smiths extra smooth and all the other cream-flow, kegged beers in the club houses.
Whilst that may be a challenge, I have decided that it's a brilliant opportunity to revive a passion for good, old fashioned beers. There are so many pale ale producers in the micro brewery industry, which is great, but I don't want to be too focused on the North American and NZ hops and be lost as a little fish in big pond. A very small fish in a very small pond.
Hops are great, but so it malt. I've decided that the first brew is going to be of the pale ale ilk, really getting a huge hit of zesty hop aroma with Willamette and Cascade. I've decided this because it's a) what I'm used to brewing at Kelham, b) should be quite saleable in the real ale areas, and c) it's seasonal. Although it's blinkin' chilly at the minute. After this I want to brew a cracking beer using lots of lovely caramely, biscuity crystal malt for a sweeter base. To this I'll add some traditional British Fuggles and Goldings hops to match it with a smooth bitterness and earthy aroma. It'll probably be about 4%. It's going to be all British, fitting in with the locally produced. high quality ethos of Welbeck. Brilliant.
Any thoughts, let me know please.