Sell Me Ishmael - Introducing Up Front Brewing

It was inevitable that brewer Jake Griffin would one day launch his own brewery. It was just a matter of where, when, who and what. 

Brewer Jake Griffin on tour!

Up Front Brewing launched in Glasgow in March this year, unleashing two great beers - Ishmael IPA and Ahab stout - at the Inn Deep pub in Kelvinbridge. They sold out in a couple of days.

In fact, his first batch of kegs sold out quickly pretty much everywhere they went, such was the strength of Jake’s reputation, and indeed the growing praise for Ahab and Ishmael.  

Jake Griffin made a name for himself in 2012 when he and his pal Chris Lewis (who’s just set up his own Dead End Brew Machine) won a homebrew contest, organised by the Institute of Brewing & Distilling, with their brain-melting Zombier porter. The beer raised eyebrows and secured Jake a stint at Fyne Ales. The Argyll brewery also went on to unleash the beer to an eager public. 

A few years later and Jake graduated to become head brewer at Drygate, though the plans for his own brewery had clearly been fermenting for quite some time. 

Rather than regarding his a rival, his current employers are fully supportive - Up Front is based out of Drygate, and Jake has a canning contract with Williams Brothers of Alloa (who part-own Drygate). In fact, Drygate is home to a few other “gypsy” breweries - Floodline, Monolith and Heidrun.

Jake’s also working on sorting out a national distribution deal, and the ambitious brewer is this weekend transporting 500 of his cans down to Bristol for the Festival of Apathy, organised by artist Stanley Donwood, the man behind pretty much all of Radiohead’s artwork. Jake’s also hoping to get along to a few beer festivals closer to home, assuming he can get the time off!

Donwood also happens to be the man who designed Up Front’s labels (how Jake and Stanley met is a story in itself by the way). His labels are distinctive and beautiful - sweeping black and light lines of an angry sea surround the titular characters. See below of pics. 

But how do they taste? Having missed the launch, I picked up a couple of Up Front’s cans from newly opened beer shop Grunting Growler in Finnieston.

Ahab is a smooth, rich and multi-layered stout with heaps of fruity US hop flavours smoothly balanced against black coffee, roasted and chocolate notes, with some sweetness and a wee bit of smokiness there too. At 6%, Ahab stout is easy to drink, waxy, medium bodied and full of flavour and character. And it’s black dark like the fatal captain’s own watery tomb.   

In contrast, Jake’s other launch beer was Ishmael. A hearty US-style IPA, also 6%, that pours a glowing amber with a thick white head. Again, Jake’s gone for hefty amounts of American hops, with grapefruit, tangerine and resin flavours all singing out. A clean, robust toffee-like malt backbone remains like an anchor. Ishmael IPA is lively and big of character, with a long-lasting finish that, like the poor sailor himself, stays with you until the bitter end. 

http://www.upfrontbrewing.com/

Yoga Chef by Stewart's Brewing

Yoga Chef coffee-infused oatmeal stout by Stewart's Brewing (5.5%)

Yoga Chef by Stewart's Brewing

Wow. Keep your eyes open for this rather fine coffee stout. Plenty of bitterness from the hops which complement the sweet chocolate malts. Lively carbonation, light to medium body, with hints of orange citrus, fresh fruit and earthy love.

Brew Eight - A Black Beast

Today I put on my eighth brew. No name yet, no label - they'll come with the tasting in five or six weeks' time. But I can tell you what I started with, what I did, and where I hope I'll end up.

Here goes:

I wanted to build on the success of my fifth brew, V for Victory, which really was splendid (though it lacked carbonation). I made that using a Cooper's Stout kit, mixed with a can of Cooper's Amber Malt Extract, a cup of damn strong black coffee and about a litre of liberty hop tea. This time around I wanted to experiment just a little bit more.

I stuck with the Cooper's Stout kit again, but this time bought a tin of Dark Malt Extract, which I added to 10 litres of boiling water. Mixed it quickly so the extract wouldn't sink to the bottom and burn. Once it was rolling I added about 40 grammes of Cascade hops and set the alarm for 30 minutes. Cooked up some damn strong coffee, and drank a cup of tea.

When the alarm went I chucked in 30g of Liberty hops, and gave the mix another quarter of an hour. I used wee bags for the hops, which are a wee bit like tubigribs but without the tension, dude. They make it so much easier to strain, and you get less debris in your wort. Tights are a good alternative ...

When the timer went I carefully carried this massive and weighty pot to the bath, which was filled with cold water. There was a fair bit of steam and angry water action going on. Exciting. Key thing here was to cool the mix quickly and prevent contamination from, say, letting any water get into the pot. I gave it about 25 minutes to cool. House pure stank of malt and hops.

In that time I got my barrel and stout mix ready. Because I'm a brewing maverick living on the edge I threw in 350 grammes of Cooper's Brewing Enhancer Mix 2, which I just happened to have lying around. This will up the alcohol content, but does risk making the beer too thin. I'm hopeful, however, the hopping, the coffee adjunct and the weighty malts from the DME will prevent this. Totally rock 'n' roll this.

So I mixed all that up with some hot water then poured in the wort from the pot. All 10 litres of it. Ooomph. Made a bit of a mess and created a heavy head of foam. But that's OK: you want to aerate the mix. Then I topped it up to 22 litres (the tin said 23 litres but I always brew it short), poured off a sample for a hydrometer reading, and pitched the yeast in.

The yeast lay innocently on the foam. I should have left it there probably, especially as the temperature was about 24C, but I stirred it in good and proper, ya bas. It's important, I think, when brewing to do something you wish you hadn't on reflection ...

All that was left was to store the barrel, take a reading and sample it. The hydrometer read 1.050, which is nice and high and hopefully should mean I end up with a strong, hoppy, bitter stout. I've high hopes for it. Taste-wise, it's got a long journey in front of it, and along the way those sickly, sticky sweet malts are gonna work magic with the potent, pungent hop flavours and aromas. Cannae wait.

V for Victory - best review ever

'Ooh Ena, that stout is bleedin' lovely.'

Guess what?!

My first stout, my fifth homebrew ever, is utterly awesome. I've named it V for Victory.

To be fair, after a dreich January, and a long 31-day wait for it to condition, I could have drank fermented yak's pish and still thought it delicious. So I had another. And guess what?! It was utterly awesome too.

I shared some with my mum and dad. They also liked it.

My mum, whose own mum hails from Salford, said: "Your stout brings back memories of Ena Sharples and her two chums, Minnie Caldwell and Martha Longhurst, three of the original characters from Coronation Street, when it was in black and white, and they used to sit in the snug of the Rovers Return and drink half pints of stout, although one of them could have been drinking port and lemon or port and brandy."

I think that's the best beer review I've ever read. 

Anyhow, I've messed about with dry-hopping and that so I wanted to push this boat out a wee bit further. So, for you interested brewers: 
I made this with Cooper's select stout and a 1kg tin of Cooper's amber malt extract. Before adding any water I threw in a cup of strong, black coffee and a pint of hop tea, brewed with Liberty hops. Stirred energetically. Brought it up to 22 litres - slightly short the kit said for 23l. Original gravity was 1.042, and I pitched the yeast at 22C. One week later I bottled it (FG was 1.014) and left it for five long weeks. Worth the wait.

Would hoppily brew again. 

Popping the Cherry

Tempest Morello Cresta

I've been saving this one.

This 7% stout with its lo-fi hand-stamped label and four grain goodness.

Well, tonight I popped my Tempest cherry. By all accounts, this wee Borders brewery does great thing with their hops and yeast and that. But a solid reputation means heehaw when it's a wee one-off batch you're sampling. It could be howffing.

Guess what.

Tempest's Morello Cresta four grain 7% stout wasn't howffing. It was lovely. It was like those luxurious velvety sheets you get in some hotels that are wonderful but they'd be wasted in your wee bedroom at home. It's like a slice of Black Forest gateau that's perfect and wonderful and hits the spot nicely after that exquisite Valentine's meal, but next time you're eating out you'll probably just have the apple pie. With vanilla ice cream.

Anyhow, it poured smooth and thick but had more carbonation than I expected cause it's got something of a lively head, which is caramel in colour. The beer itself is as black as a 40-a-day smoker's lung.

On the taste, it was well rounded and chewy and velvety with a strong sense of malty wholesomeness, carrying with it hints of dark cherries and dark chocolate. I was thinking Black Forest gateau. But something else, too. A fruity tanginess that wasn't all just cherries. Maybe liquorice and cola all served with a wee espresso, too. Really, really tasty.

Would hoppily have again.

Of stout art

I'd high hopes for Cromarty Brewing Company's Brewed Awakening. It was a recommend from a chum, and is widely trailed as a mighty fine stout. Won a few awards too, though I don't hold too much from that.

Well, this delicious stout did not disappoint. It badges itself as a coffee-infused stout, and you get that straightaway on the nose and on the taste. I also got a bit of chocolate and an earthy sweetness that kinda reminded me of the wild summer flowers you get along the sides of single-track roads on the west coast. Only not to smell, but if you ate them. It had a pleasurably dry and bitter aftertaste.

My Brewed Awakening was served chilled and had heehaw head on it. It was dark and rich and heavy, though it had poured smooth and silky and had enough of those sexy bubbles to tickle the back of my mouth on the way down.

On the label, Cromarty Brewing Co boasts of the stout's clean and crafty character, and lists wheat, oats and coffee from some Invernesian coffee den called Artysans among its ingredients, which is just grand.

A stout with heart and a 4.7% soul. Would hoppily have again.

Hippo Beers, My Favourite Shop

Sometimes my kids ask me what my favourite shop is.

Well, I quite like Forbidden Planet but it's too cramped and often too busy. I loved A1 Comics until they got rid of most of their comics. I loved Go Outdoors for the miles of aisles of ropes and boots and waterproofs and camping stuff that I really, really need but never could afford. I have a wee fetish thing for Aldi and its crazy middle row. But they all leave me, well, wanting.

Hippo Beers entered my life in November. We've exchanged glances from a distance. Had the odd flirty exchange. They have my details but not been in touch. I don't know, should I contact them? Maybe I wrote my email down wrong. Maybe they lost it. Maybe they've been too busy and not had time. Maybe their PCs are down. Or their internet. Maybe I should call them. Just to check they've still got my email. Would that be pushy? Would that just be weird?

But what if it's because they don't like me?

Their shop on Queen Margaret Drive in Glasgow has more than 300 beers in stock at any one time. About a dozen shelves of Scottish beers. A bay of ciders. Ales from England, Europe and the US. They have wheat beers and anti-allergy ales. Porters and stouts and wines and whiskies. They probably have the cure for cancer buried in there. Here's an article the Evening Times wrote about Hippo Beers last week.

It's a neat shop, an airy shop, a shop you like to spend time in, wander about in. Read the labels and not feel a twat. Have a chat with the staff and not feel a twat. Buy one beer and one beer only and not feel a twat.

I think I might be falling in love.