New Ragnarök

New Brew News: Fountain Mountain #Collabfest17

By Iain Smith

For the past four years we’ve been invited by our friends in Brewdog’s Glasgow bars to be part of #Collabfest – the Ellon brewer’s annual festival of UK brewing and for the 2017 edition, we were excited to be invited to work with our original co-conspirators in the West End bar and to embrace a new twist on the collabfest party - a three-way with Cumbernauld-based brewers Out Of Town.

Having having hosted Out of Town and their excellent beers at FyneFest 2017, we were excited to get working on this year’s brew, but with time and production pressures on both breweries, it fell to the Glasgow bar team to form the concept for this year’s brew – Fountain Mountain (4.4%).

Once Colin and the team from the bar expressed an interest in doing something sessionable with a lemon sherbet punch, we worked through a few recipe ideas between the breweries before landing on a grisette spiked with the zest and juice of a lot of lemons.

Though fairly poorly documented in history, grisettes can generally be classified as light, farmhouse-style ales, originating from Belgium in the 19th Century. While similar to saisons in several ways, grisettes were traditionally brewed to quench the thirsts of miners working in quarries and mines in the Hainaut province, as opposed to saisons which were brewed for the farm labourers working in fields.

Grisettes typically are brewed with a high percentage of wheat, so for Fountain Mountain, we used a combination of two different wheats from Scottish maltster, Mungoswell, alongside pale and carapils malts and a touch of flaked oats.

To give the vibrant, citrus character of the sherbet fountain, we chose Sorachi Ace and Citra for hops, adding both after flameout and circulating to keep the bitterness low and capture the fresh fruity flavours of two of our favourite hops.

And if that wasn’t enough, then came the lemons… a lot of lemons. In standard Collabfest procedure, we welcomed Jamie and Nicky from the Brewdog Glasgow bar to join us for the brew day and put them to work on over 25kg of whole lemons, zesting and juicing them by hand with the zest joining the hops in the kettle and the lemon juice, over 13 litres of it, going straight into the FV before pitching one of our favourite farmhouse yeasts.

Fountain Mountain, whose name combines its lemony sherbet fountain flavours and gives a nod to its historic style, is a super-refreshing, low ABV, farmhouse-style beer characterised by its fruity estery yeast character up front with a whack of aromatic hops, sliding quickly into sharp, clean zingy lemon fizz that lingers in the finish.

The beer launches this weekend (20-22 October) in every Brewdog bar in the UK (plus Germany and Sweden) – catch us in the Glasgow bar on Friday afternoon/evening and let us know what you think in person, or give us a shout out on social with your thoughts.

New Brew News: New Ragnarök

By Iain Smith

It’s the end of everything. Again.

It’s been just over two years since we launched Ragnarök, our 7.4% IPA that took our flagship beer, Jarl, to the next level.  It was originally conceived as a one-off special to celebrate Jarl, an experiment to find out what would happen if we took Jarl and doubled it – double the malt, double the hops, double the fun (until the next morning), but it’s hung around as a semi-regular brew since that day due to the thunderous reception it received.

But times have changed, so it’s time for Ragnarök to change too – introducing New Ragnarök, a reworking of our hulking IPA that’s rolling out in keg next week.

One of the outcomes of our Workbench IPA Project has been a higher-level understanding of hops, flavours and how to get the most out of them. While the classic Ragnarök was always pretty well received, using a single hop in a strong IPA felt like we’d maybe short-changed the beer a little; higher ABV beers can carry flavour a lot more comfortably than low alcohol ones, and with our new hop knowledge there was no need to be as guarded when it came to hop selection and schedule.

New Ragnarök keeps Citra at its core, with a hella-generous whole-leaf infusion using our hopback, but we complimented it with a dosing of both Warrior and Eureka on the hot side to help bring out an extra fruity dimension in the flavours. Post-fermentation, the beer was tasting light and citrussy, with super-low bitterness, so we chose a dry-hop schedule that would complement the character, using Topaz and Azacca T90 pellets to really power through with the fruitiness and add a hint of pine flavours to the finish. And not to hammer home the point too much, but the total hop billing is over 200% of the previous Ragnarök – it’s a powerful IPA with a slightly sweet, stone-fruit and citrus character that drinks dangerously easily.

For lovers of the original Ragnarök, fear not, it’ll be around in bottles into the new year – New Ragnarök is going to be a relative low-key launch and we’ll wait for some feedback before deciding whether New Ragnarök replaces the current recipe in bottles, which is why it’s super-important you let us know what you think on Facebook, Twitter or Untappd.

So, what do you think? Is New Ragnarök fit for the gods, or does the classic recipe need to be avenged? Put a team together and get to your local to try out the new version!

Cheers!

Workbench IPA: Third Draft

New Brew News: Rest & Meet The Brewer - Yvonne!

By Iain Smith

There’s something comforting about Autumn – about seeing the red and brown-hued leaves clinging on to branches and dramatic sunsets in the early evenings. Summer’s busy days and heady nights have well-and-truly departed, and it’s time to slow down, get cozy and enjoy a bit of a Rest.

Our latest cask special brew is a beer for the Autumn months – a 4.2% golden amber ale to help stave off bracing winds; with a well-balanced, crisp, fruity hop bite in the foreground and a lingering, soft caramel finish, a pint of Rest by a crackling fire is the dream for those who love this time of year.

Rest is the first brew to which our new Technical Brewer, Yvonne Wernlein, has contributed. Yvonne, who joined us at the tail end of Summer, has an impressive history of brewing science and is instilled with the attention to detail that only someone who trained in brewing in Germany can attain.

 

What’s your background in brewing?

Well, my parents have their own brewery in Germany and it’s a family business so I’ve always worked in breweries, straight out of school I began training to be a master brewer. I actually did my three-year apprenticeship in a brewery in Franconia, as my parents thought it would be a good idea to spend a bit of time away from home, before moving to another brewery, Rothaus in South West Germany where I worked in their laboratory for a couple of years before moving on to do my brewmaster qualification for two years. Afterwards, I moved to run the laboratory for a brewery in Offenburg doing quality assurance and management before finally heading home to work for my parents brewery and help the family business.

What brought you to Fyne Ales?

The first time I came to Scotland was in 2003 or and I’ve been back every year since, at least once a year. I think it has always been calling me and I knew I’d end up living in Scotland, so when I met a man who lived in Dunoon and I had the chance to move here to live with him, I had to do it. When I moved, I had to look for a job at a brewery and from the first time I visited Fyne Ales for my interview, it felt like coming home.

How have your first couple of months been working here?

I love it. It’s kind of touching; I have never liked Sundays, because I’ve always hated thinking about having to go back to work on Monday, but here, as I said, it’s like coming home. I love my job here and the people have been so welcoming – moreso than anywhere else I’ve been in my life. I mean, there are always friendly people in breweries but here it is something different, it’s special.

How has the transition been between brewing in Germany and brewing here?

It’s a very different environment – this is the first time I’ve brewed without the purity laws being an influence. During my first brew, I was adding something to the copper and I couldn’t help but think about my dad because if he could see me, he would be shaking his head at me! But I’m a technical brewer and I know that these things are serving a purpose when we’re brewing here, they’re only making our beer better so I think it’s acceptable.

Tell us about Rest.

It was a bit of a collaboration between [Head Brewer] Malcolm and I – it’s very much Autumn-inspired with a nice dry finish. I’m not a huge fan of aggressively hopped beers, so I wanted to make something very easy-drinking and well balanced and use some hops that don’t get showcased very often so it uses a combination of Perle, Eureka, El Dorado and Polaris. Oh and I love the colour.

What do you want to achieve at Fyne Ales?

I’m very goal-oriented, so I have a couple of short term things that are achievable – getting some of the new accreditations for the brewery and getting the lab properly set up so I can establish a full schedule, but honestly, I’ll be happy if I do a good enough job that I get to stay here for a long time because I don’t want to leave! 

Keep an eye out for more blogs about Yvonne's processes coming soon!

Cheers!

Fynes Ales wins Beer Destination of the Year at Scottish Beer Awards 2017!

By Iain Smith

“In global terms, Scotland punches well above its weight when it comes to good beer,” stated one of the speakers at Beer Matters industry conference yesterday, and never more so has it been apparent than at last night’s Scottish Beer Awards.

The independent awards, sponsored by beer-championing supermarket Aldi, brought together the best of Scottish brewing to celebrate the wealth and diversity of beer being produced in our country. It was a night of good food, good beer, good conversation and for Fyne Ales, success!

We picked up the prize for Beer Destination of the Year in recognition of our unique location, and what we offer up in our wee corner of Argyll. There’s nothing we love more than showcasing the Achadunan estate to thirsty visitors, whether it be at our annual FyneFest event or any day of the week in our Brewery Tap - where we are is a huge part of who we are as a brewery and there’s no better way to get a sense of that than by stopping by for a beer, a chat and to take in the scenery.

“This is a special place, that’s evident from the moment you set off down the lane towards the brewery - for that to be recognised with such a prestigious award is a great feeling,” commented Fyne Ales MD, Jamie Delap. “We’re constantly working to improve what we do across all areas of the business and have some big plans for our Brewery Tap and FyneFest 2018, but credit for winning this year has to go to all our team who work hard to offer friendly welcomes, perfect pints and make all our guests feel at home at our brewery.”

Elsewhere, both Mills & Hills and Highlander were recognised with awards in the beer categories; our De Molen collab imperial stout taking home bronze in Amplified Beer, and Highlander picking up silver in British Style Ales.

Brewery of the Year, for which Fyne Ales was one of five nominees, went to Ellon-based brewing giants, Brewdog. The full list of winners can be found on the Scottish Beer Awards website.

If you’re keen to see Scotland’s best beer destination for yourself, our Brewery Tap & Shop are open seven days from 10am-6pm, with tours available by appointment only – please give us a call on 01499 600120 if you’d like to check out our brewing setup. Also remember that earlybird FyneFest 2018 tickets go on sale in November!

A huge congratulations to all the winners at last night's ceremony, and a special thank you to everyone who’s been up to see us this year, we hope to see you again soon.

Cheers!

Fyne Ales On Tour: BAF! Borefts After Festival

By Iain Smith

Earlier this year we invited the team from Dutch brewing heroes, Kaapse, to curate one part of the Brewers’ Bar at FyneFest 2017 and, let’s be honest, they knocked it out of the park by bringing us some incredible beers from their homeland.

We didn’t think we could be any more grateful to Tsjomme and his team, but then he went and invited us to BAF 2017!

Borefts After Festival 2017!

Every year, our friends at De Molen host Borefts, a huge crazy two-day festival of amazing beer with an annually rotating line-up of breweries from around Europe. The festival is so big, and draws so many beer enthusiasts to the Netherlands, that two days isn’t enough for most and Kaapse are charged with keeping the party going with an after-festival.

We’re super excited to be representing the UK at this year’s BAF alongside some of our favourite breweries from the continent. Come and see us in Rotterdam and enjoy one of the beers we’ve shipping across!

New Brew News: Summer Dusk (Summer Sessions)

By Iain Smith

September. The nights get longer, the air turns colder, the trees bid farewell to their leaves and sunny days already seem like a distant memory. Summer has departed and it’s time to welcome the embrace of Autumn, but not without one final glimpse of sunshine – introducing Summer Dusk, the final cask special in this year’s Summer Sessions series.

Summer Dusk is the third beer in our trio of sessionable ales packed full of hop flavours, sitting alongside Summer Dawn and Summer Skies at a perfectly sip-able 3.5%. With a slightly fuller body than its predecessor, Summer Skies, thanks to the addition of a touch of amber malt, Summer Dusk is designed for mellow evenings flicking through holiday photos and dreaming about adventures in the sunshine to come.

A combination of three aroma hops share the billing on Summer Dusk’s brew sheet – the floral bitterness of Centennial and stone-fruit punch of Eureka supporting Simcoe’s piney, citrus character for a reenergising flavour profile.

Summer Dusk has been rolling out of the brewery for a week or so already, so expect to see it very, very soon in your local and be sure to catch it before the sun sets on our Summer Sessions series for 2017.

Cheers!

New Brew News: To The Hilt

By Iain Smith

Unsheathing this week, a brand new, deadly IPA 6.1% that doesn’t hold back in flavour or body – To The Hilt!

Brewed using heaps of Scottish raw wheat and flaked oats, on the first taste, our new keg-exclusive IPA offers a solid, smooth mouthfeel that coats the tongue with the delicious hop flavours. With the complex malt base comes a degree of haziness – but don’t be fooled into thinking To The Hilt is in anyway dull.

Hop-wise, it’s a double-edged sword of impact flavours; at the point, the bright, fruity characters of Citra and Motueka lead the charge with slashes of citrus and tropical fruit, before Sorachi Ace runs through the fruitiness with its devastatingly refreshing, spicy, herbal, bitter sharpness.

To The Hilt will be popping up in your local soon and is pouring in the Fyne Ales tap right now. Join us in putting boring beer to the sword with To The Hilt.

Cheers!

New Brew News: Monterey Blvd

By Iain Smith

Part three of this year’s Boulevard cask IPA series is another new entry, following debutant Atlantic Blvd and the returning Sunset Blvd.

Monterey Blvd builds on the success of Sunset Blvd – we were super-pleased with it as an example of a cask version of a modern West Coast pale ale and the feedback we had was excellent on this year’s updated recipe.

The third entry in the series, Monterey Blvd once again takes its inspiration from the Californian coastline featuring a combination of our beloved Citra and Calypso, a super-fresh fruity hop from the United States. The combination gives the beer an aroma of melon and pears and a flavour profile which is packed full of citrus and soft fruits.

Heading out of the brewery early next week, give us a shout if you spot it in your local and be sure to let us know what you think!

Cheers!

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