THE 2015 CHRISTMAS PARTY
held at St Andrew’s Brewing
Home of John Anderson
We were not expecting a full house at Big John’s bar because of conflicting events but we enjoyed ourselves, the remaining few, as though there were twenty and not just five. Pete’s reason for non-attendance was, “I am a Pixie.” An accepted reason when I tell you he and his cohorts from the Round Table were bringing joy and presents to various households and hostelries in the region.
Still on the subject of Pete’s giving, although he wasn’t going to be at our shindig, he donated a polypin of ale.
I was the first to arrive as I had Pete’s beer to bring. I poured myself an Old Peculier (Theakston’s). You may remember, our generous host ordered a wooden cask of the heavenly nectar for this event. Nibbles on the bar were too much of a temptation so my diet went out of the window for this evening. It wasn’t long before Our Glorious Leader arrive; brandishing his world famous corned beef pie. Next to arrive was That Sean who, according to Rob (who couldn’t make this evening), wasn’t going! Oh yes he was. Sean brought with him some cider, core!
Stuart arrived wielding a keg of beer he got from his local yacht club; and his pockets bulging with snacks.
It was a colourful evening and no mistake. And that’s just my right arm. Our Glorious Leader – John – would prod it to get attention for all the news he had. “Listen to this …… [prod] …….you won’t believe it …..[prod] …….no word of a lie ……” And so it went on [prod].
And so the beer flowed.
The usual topics of conversation arose: malt, hops and yeast. I suggested that a 90 minute mash yields more sugars than an overnight one. Don’t drop off, dear reader, I have to include something to do with brewing – now, keep with it. Our Glorious Leader [prod] didn’t agree, so we agreed to disagree. No big arguments, just a difference of opinion. All was happy. That Sean gets married next year so we are eager for invites.
How many breweries were there in Darlington in the late 19th early 20th century? [prod] “23” says OGL. [prod] “There had to be a lot to cater for all the pubs in the town.” Another trip down Memory Lane was Big John putting on an LP. (For those under vinyl age, an LP preceded cassettes, which preceded the CD/iPod/Blueray ….)
Gordon Bennett, he’s at it again! [prod] He has been buying bottled beers for Christmas. You know the ones, if they cost over a quid he doesn’t want to know. Anyway [prod] he has come across one from Dead Crow Brewery (any idea where they are?) and the beer is called [prod] Rum Beer. [prod] “I hope it doesn’t taste of rum,” says he. The clue is in the name.
That Sean tells me he is spending Christmas and New Year in Dubai (one of my favourite places). I hope he enjoys himself, I know I would. It is time to crack open the cider I mentioned earlier. I had a sip and gave the same reaction that Stuart gave. Boy, that is sour! The other three were quite happy with it and at between 7% and 8% abv., Our Glorious Leader soon felt the effects.
We decided that the next trip should be to the cooperage in Wetherby. It may, or may not happen. We will wait and see. Big John wandered off and came back with some bottles of something. It was made over a year ago so he couldn’t remember what they were, so he called them random, aged, bottled beers. And they weren’t bad.
As another year comes to a close spend your time wisely. If you are in the vicinity of Darlington, call in the Half Moon along Northgate. If you can’t get into town, find a pub that serves Mithril Ales. Either way, you won’t be disappointed. Have a great Christmas and all the best for the New Year.
A passion for brewing, combined with the social bond created by the simple act of sharing a beer, creates a true kinship among brewers.
THE OWL BREWERY
Home of Trevor Daynes
22nd November 2015
You are probably wondering what happened to the October review (be honest, you’re not!). October was down to Ian but it was cancelled due, in no small way, to the fact that he had no beer! Good reason I suppose. So off we go to November …
Tonight is my night. I have two beers on offer – a Porter and a pale lager type beer. I await the arrival of my guests by setting out the nibbles and keeping an eye on the chicken korma. One by one they arrive and indulge in the first pint, the pale ale – ‘Owlin’ Pale Face coming in at a healthy 7% abv. Pale and Lager malts, Flaked Maize and Torrefied Wheat make up the mash with the addition of Marynka and Hallertauer Hersbrucker hops in the boil. Earlier in the week I thought it was too sweet but what a difference a few days make, it evened itself out. The London Porter (5.2% abv), made with Pale, Brown, Crystal and Chocolate malts plus Torrefied Wheat for the mash. Challenger were the only hops used in this recipe. Based on a nineteenth century recipe, this is possibly my favourite Porter.
I was able to try out my new equipment in brewing tonight’s liquid fare. I have recently purchased a mash tun and boiler, both pieces of equipment enable me to do a ten gallon brew, double what I do now, should the need arise.
It was a pleasure to see Richard tonight as the last time was way back in May last year! He’s a busy man is our farmer friend. Pete couldn’t make it tonight as he had a prior commitment and Sean reported in sick thus excusing himself from the evening.
Our Glorious Leader was quizzical about the yeast I used (lager yeast) in the Pale Ale; and how long it took to start fermentation, which I admitted took three days – a common trait in lager-type beers.
The subject of beer engines* was raised. Not engines of railway fame, nor the latter day drays pulled by horse, but a means to work out recipes. Rob was rather sceptical as he thinks downloading from the internet is something to avoid, and is cheating. No it isn’t. It’s just another instrument in the production of beer.
I left the bar to heat up the Korma and upon my return was Rob putting on his jacket, muttering. Yes, someone had upset this diminutive little guy so he went home. Food out of the way, we settled down to what we do best – talk about brewing.
The next meeting was to be at Rob’s but it was cancelled some time ago to make way for our Christmas Party. Big John will be busy in his shed clearing away the cobwebs, hoovering the carpet and dusting the bar to hold this (sometimes) annual do. And to make sure we have a jolly old time he is donating a barrel of Theakston’s Old Peculier. We are pitching in with other beers and food so this promises to be an event not to be missed.
*There is a Beer Engine available for download on the internet, devised by Graham Wheeler of CAMRA fame, at http://www.practicalbrewing.co.uk/main/calculators/beerengine/
Home of Pete Fenwick
13th September 2015
Can you believe this? John Winterburn (Our Glorious Leader) had nothing to say. This has got to be a first. No, “Listen to this … I’ve got something to tell you …” is uttered from his mouth. Mind you he was in a melancholic mood now that he had retired from his lollipop job. So far the council haven’t installed a replacement – maybe they couldn’t find anyone good enough to match his irresistible charm.
We are at Pete Fenwick’s bar where we are offered four ales: Beer’d (abv 3.9%); Battle of Britain 75 (abv 3.9%); Mithril 500 (abv 4%); and Mod Ska (abv ). As he is a professional brewer I can’t divulge the recipes suffice to say that Pete has a strange way of naming his beers and he makes a lot of different ones. Mithril 500 was brewed to commemorate the 500th beer he has brewed since going commercial. He names them after events, ie., it was beard day first Saturday in September.
The unbelievable happened – Rob didn’t scrounge any fags off Pete, preferring his own brand of roll-up. Talking of irresistible charm, our diminutive member, it turns out, has an admirer. A young lady eating chips at the bus stop told him that her mother fancied him. Mother is sixty-nine, going on eighty and obviously needs counselling.
Pete brings in pie and peas, something Stuart’s driver doesn’t like. Truth is, he has never tried them for years but gave them a go and decided they were good, which they were.
What is hotter, water or sugar (when boiled)? We spent some time working this one out. All agreed sugar was. Another totally random, no relavance to anything spoken about before or after came from Our Glorious Leader – “I have a new pie dish with holes in the base to prevent a soggy bottom!” The older you get …
True to form, every time we mentioned brewing a beer OGL’s first reactive question, “what yeast did you use?” This guy has got a phobia about yeast.
Talking of brewing, that’s why we are here afterall, I mentioned Pete’s obsession in naming his beers the way he does, pales into insignificance when I tell you how Rob names the beers being brewed in the cellar of Big John’s pub, the Half Moon – that’s the Half Moon in Northgate, Darlington. It was a beautiful day when he brewed so he named the beer ‘Beautiful Day.’ The latest one was named ‘Arty’ for the sheer reason he had wind but felt he couldn’t call it ‘Farty!’ Not even Pete would stoop so low.
However, the conversation weedled itself round to the pain Rob has when he, how shall I put this(?), when he breaks wind. His piles hurt like buggery. I hope you are not eating whilst you read this. In addition to this revelation OGL has discovered drinking prune juice on a regular bases cleans him out. Nuff said.
Stuart had a dilemma this past week. Living in Hartlepool, as he does, he wondered how to get to Northallerton. So he sent me an email. Why ask me? So I offered some options which I reveal below.
Train – times below show the times of the trains
09:44 from Hartlepool (HPL) arrive Northallerton (NTR) 10:22
11:46 from HPL arrive NTR 12:55
Bus. Ring the local bus company and find out the times of buses from HPL to NTR. Make sure you are speaking to an adult. Ask them the best way to travel by bus by whichever route is the best. Tell them you are able to change buses if the route is not direct. After receiving the information please say, “Thank you” before putting the receiver down.
Taxi. Make sure you have enough topics of conversation for the journey.
Walk. Please allow a few hours for the journey. As a guide the average human walks 4 mph, unless being chased by a mugger (7mph); a lion (15mph). It must be stressed that encountering a mugger or lion on this particular route is very unlikely.
Fly. Drive to Durham Tees Valley. Board the plane destined for Amsterdam. Just before take-off alight from the plane, drive to Darlington station and catch the 11.01am train to NTR
As above but wait until the plane has taken off. Unpack your parachute (must not be home-made) and when over NTR jump. Not recommended for wheelchair users or patients suffering from epilepsy.
Using any form of transport at your disposal travel from HPL to Darlington and stay with John and Annie until the date of departure to NTR. When the day is over go back to John and Annie’s and stay until next morning where you will be sober enough to travel back to HPL. Please note: if your mode of transport involves animals there are bylaws you need to address before your arrival in Darlington, ie., camels spit (no spitting in Darlington). Elephants defecate large amounts of poo (classed as litter in Darlington – not allowed). Lions make a lot of noise (noise is above the 60 decibels allowed in Darlington).
Sail. This option is only available after a tsunami – check the weather forecast.
Sarcastic bugger, as Ian Thompson always called me.
Sadly, Ian died on 5th September. Ian, an ex-member of our brewing group, was on holiday in Weston-Super-Mare when it happened. He was 64.
In memory of Ian Thompson
1951 – 2015
The Merrington Brewery
Home of Sean Mellor
Picking up Rob at the Half Moon we journeyed on north of Darlington to Kirk Merrington to the home of the ‘Maverick’ brewer Sean. This is the guy who, a couple of years ago, brewed Rhubarb and Custard Beer along with other strange and unlikely concoctions.
We congregate around the kitchen table which makes for a cosy meeting. On the table are salsa and other dips along with nachos and various ‘dippy’ items; a generous helping of salami, ham and the like. The Camembert and smoked cheese were spot on. The nachos were a mixture of mild through to hot! Hot! Hot! With all these nibbles came an apology from our host (he has had an horrendous week of mouth agony; tooth extraction left a great chasm in the gum which remained open and was painful) who thought there might not be sufficient nibbles. Take my word for it – there was.
Three beers were on offer: an IPA coming in at around 6% abv; a Wheat Beir at 5%; and a Porter at just over 4%. We would normally start with the lightest ale in alcohol volume and work our way up to a strong dark but Sean’s beers presented a problem in that the Porter, the heaviest of the three, had the least alcohol. Are you following all this, dear reader? So we started with the IPA (most alcohol). I thought it was very palatable. The Wheat Beir was a good effort of capturing the style of a European beer. Unfortunately, one or two didn’t care for it. Rob tried to conceal his dislike by throwing it out into the back garden. The Porter was not. To me it was a dark ale which possessed no qualities of a Porter. One or two did not like the wheat beer, but thought the IPA was good, the porter style is very much open to interpretation and although Sean’s had the roast bitterness one would associate with a stout, it was as good a interpretation.
The truth is, the lads thought all beers were under par. You may remember Our Glorious Leader (aka John Winterburn) had an equally poor show a couple of months previous. It happens. Back to brewing school for these two!
These were not the only drinks on offer as Big John got a hot! Hot! Hot! Nacho. To cool him down out came a glass of, dare I say it(?), milk. Great wuss!
Rob reiterates what he said in the car on the way up to Sean’s. He had had three pints in the Half Moon (where we picked him up). He was already a happy man …
Apart from a minute on the subject of fishing and another on why you can’t train a Jack Russell Our Glorious Leader, John Winterburn, got onto the topic of yeast. He lives and breathes yeast. First question asked of any brew by anyone in John’s company is, “What yeast did you use?” He is also very fickle. One minute Safale 04 is crap, Nottingham is the best, and the next moment he changes his mind; yeast granules are better than phials, then they’re not. Yeast, yeast, yeast.
His other gripe, for want of a better word, is crushed malt. He prefers to buy his malt whole so that he can crush it himself. Admittedly it does store for longer but crushed is easier for the likes of me and the rest of the group. John has a crusher, operated by his electric drill. It takes him a couple of minutes to crush 19lbs of malt. Rob borrowed the crusher, minus drill in favour of using his own and after three hours of hard grind managed to burn the motor out of his drill and the malt ended up like powder. Not successful.
Latecomer this evening is Stuart. We were not expecting Pete, Ian or Richard so we ended up with six. Stuart has got a new boat. Can’t wait to circumnavigate the globe, or sail around Hartlepool whichever is the more do-able. He has been appointed the Bar Secretary at his Yacht Club.
“STOP DOING THAT!” Rob is shelling the pistachios and putting the shells back into the same bowl. Another bowl with shells only is on the table but doing two things at once is not Rob’s forte. Our Glorious Leader reminds everyone that he has now retired. We remind him that it means he has more time to spend with his nearest and dearest. A dark cloud hung over him. I look to Sean to tell me why the dinner is taking so long. “Ah!” he says. “I turned the oven off instead of up. It’ll only be another fifteen minutes or so.” My favourite – sausages – and four different flavours. Heaven.
A strange topic of conversation cropped up. Have you ever been arrested? No names – no pack-drill. Suffice to say that some had been. The accounts of these misdemeanours continued for some time, keeping us all on the edge of our seats. Such is our entertainment. “Move along, sir.”
Stuart reported he had seen a pilot whale that week. He lives opposite the North Sea so has seen some very interesting creatures in the waters. Rob wondered about mermaids at this point but we chose to ignore him. Back on dry land and John, Our Glorious Leader, started off again on foxes. Apparently he sees hundreds every night, scuttling in the bins. (The foxes, not John.)
Despite the rain, the thunder and the lightning, we braved all that the tempest threw at us; we all fully enjoyed ourselves with good food, iffy beer, and great craic in pursuit of our hobby, as the history books will no doubt recall and, with my head held high, I can say, “I was one of those men. Cheers!”
P.S. Stuart called his missus to pick him up. Driving from Hartlepool in the rain and not getting back home ‘til after midnight (and had to be up at six!) she was not best pleased
The Half Moon & Crafty Pint
Sunday July 19th 2015
Landlord and host for the evening – John Anderson (Big John)
Big John is the only member to have a real pub, and it is there that we spent the evening. First two pints are free – the rest at a knocked down price. I arrive with Our Glorious Leader, John Winterburn, and spy Stuart at the bar with a dainty, not for blokes, glass and half of a half he managed to swallow before any of us arrived. The least he could have done was to order a half in a pint glass – much more macho.
Peter and Richard won’t be joining us, and miss out on the two free pints Big John lets us have. We pay a modest amount for anything else. Well, it is a pub after all.
At this point, dear reader, you and I are going back in time to four weeks ago and to the ancestral bar where the brewing group was born. To The Shed, wherein we learnt the finer points to brewing. The home of OGL who knows more about brewing than most. Sadly, his fayre of beers were not up to scratch and we all left early, fully disappointed. The highlight of that eveing was the corned beef pie. It was to die for. He made loads of it. So much so that we all took home a piece. This man is number one in the field of corned beef pie makers.
A few days after that my son Michael, Big John, OGL, Rob and myself went on a road trip. OGL had never been to Tan Hill Inn so that was where we headed. We lined up to be served and all was well (despite having to pay £3.80 a pint!) until it came to last in the queue – Rob. The barman started serving another queue which had formed during our purchases and missed Rob out. He picked the wrong person to do that. Having shown disgust Rob sat down and moaned loudly, despite the barman’s pathetic apology. Out of there as soon as possible. We went on to the Black Bull at Kirkby Stephen and got drinks without hassle. We finished the trip at Barnard Castle and a pint in the Golden Lion.
Back to present day and the first item on the agenda is, “Are we having a trip this year?” Easy answer is, “yes.” Not so easy is the ‘where to?’ “York,” shouts one, and the group start talking about hops. “What about Leeds?” Yeast is discussed as we have a plentiful supply at present.
Every town and village east of the Irish Sea came up with the same result – a change of subject. This went on for an hour before we finally agreed it would be Northallerton. And on a Sunday, possibly. Not a long trip, I grant you, but at least we now know. All available dates will be posted on the website. You watch: I bet there isn’t a day free!
Here we are at the Half Moon and Crafty Pint, not only a real Real Ale pub but also a real brewery. Yes, deep in the bowels of the cellar is housed a brewery built by Rob and Quakerhouse landlord, Brian. Rob is Chief Brewer – a position he has longed for, for most of his adult life. The first brew out is an Oatmeal Stout. Considering it is the first brew it turns out okay. Colour and aroma are spot on but there was very little mouth-feel and no after-taste. We await the next brew.
We discussed a financial matter which Ian couldn’t understand, despite the rest of us trying to tell him, before we went on to the topic of computers. OGL has owned more computers than he’s brewed bad beer. He has had five in the last two years. What he does with them is open to speculation. And don’t mention Windows 8 to him. CAMRA came under criticism yet again. Boy, is that going down hill.
During the evening Rob has been nipping out the back for a fag. Not that he ever buys any. He spent the evening bumming fags off anyone who would fall for those sad eyes and trembling lips. He has cadging fags down to a fine art.
Stuart has sold his boat to his son but is buying another one for himself. Sean (the maverick) announced he is getting married next year to his partner of 15 years. Rob has moved house, unfortunately not far enough away.
If you fancy a pint of Real Ale, try the Half Moon – it ain’t half good.
Thanks to Big John for his hospitality.
Bali Hai Brewery – 19th April
home of Rob
“I have something to tell you all tonight.” Yes. No sooner was he in the car, when John Winterburn started. Ian, Big John and myself knew he would tell us now and not wait till we got to the meeting. And sure enough it was about yeast. This time with a colourful simile. “It sticks to the bottom of the fermenter like shit to a blanket.” We get the picture.
Rob has three beers on hand, the first being a Mild made with Pale, Crystal and Chocolate malts and Northdown and Challenger hops. It’s a 3.6% mild which, to me, was nothing out of the ordinary. Next up was an Oatmeal Stout, a 4.8% ale with lots of interesting flavours. Pale, Chocolate and Black malts with Challenger hops. And the oatmeal? Porridge oats.
The pièce de resistánce was Oebier based on a Belgian bottled beer originally brewed by De Dolle Brouwers. This 7.1% tipple was a vinous beer packed with fruit and raisins on the nose and a mouthfeel that remained for ages. Rob brewed this using Munich, Amber and Chocolate malts, and sucrose; Golding and Saaz hops.
Rob also had another stout which went wrong during the fermenting stage. He thought he’d keep it to allow Our Glorious Leader to taste it and give him a reason for its failure. Having taken a swig, he speedily spat it back into the glass, crying, “Oh God!” All I can say is – chuck it out Rob.
A conversation ensued about + and – charges in clearing beer. What? Isinglass, auxilary finings I understand but positives and negatives? I obviously have a lot to learn in this brewing lark.
Pete brought Alex, a young lad who is interested in brewing and I think has done some using kits. Our Glorious Leader, John, wastes no time in telling him the ins and outs of the hobby
As you all know by now, we always have a meal at our meetings and this was no exception. Our host left to put the pies in the oven and came back a few minutes later. “I can’t work these things,” he complained. It’s a tin opener Rob. “Can someone open these tins?” A very incapable Rob passed the tins and offending technical instrument to Alex who managed to open most of it whilst at the same time get pea juice down his trousers. He is the only person who ever pea’d himself at a group meeting (bum bum). Sorry for that. A call went up that pie and peas are ready. They were piping hot, but amid the blowing to cool the food down Pete managed to shovel his in to his asbestos gob without a hitch. Such refinement.
And then came the historic paying of subs which were halted last year but re-instated at the AGM. Could it be that we will have a trip this year? I think so. Sean missing tonight due to some ailment or other and Richard busy with the farm, otherwise a full house. Thanks Rob.
Old Hartlepool Brewery – 1st March 2015
home of Stuart
The big man himself calls on us members living in Darlington and whisks us off to Hartlepool. For the big man, aka Big John it’s back to his roots as both he and Stuart hail from Hartlepool. We are no sooner in the bowels of Stuart’s Georgian homestead when he reveals that the first beer on offer may have gone off a bit.
Not so, for White Rabbit was an easy drinking ale coming in at 3.7%. Made with Pale (Perle) and Munich malts and Flaked Maize with Challenger, Tetnang and Mosaic Hops for bittering. The last 10 minutes he added Saaz Hops for aroma. Very quaffable. He even bottle some and after we all tried it we decided it could pass as a lager, a good one at that.
That Sean arrived shortly after us. Sean by name and shorn by nature. Yes, he has had the old Barnet cut. I couldn’t tell if it was a new style, the rain or the barber had had an epileptic fit. Whatever the Axminster on his head, That Sean made up the company of six for the evening.
Next up was the aptly named Dark Ale. The same ingredients as above with the addition of Roast Barley. It wasn’t a Porter and it wasn’t a Stout. Yes, I think dark ale describes this jolly scrumptious 4.3% beer. Now onto the third offering which is named Amber Ale for no other reason that it is amber in colour. Same malts as before with the addition of Crystal and the same hops with the exception of Tetnang which has been side-lined in favour of Citra. Also, Stuart has used Styrian Goldings for aroma. ABV 5.2%.
The night went so quickly I couldn’t try the last ale but, true to form, Stuart had bottled some of the I.P.A. and I brought one home! Pearle Pale Malt, Wheat Malt and Torrefied Wheat, with Amarillo and Challenger for bitterness and Styrian Goldings for aroma.
Stuart retired early from teaching and now he has projects he can get his teeth into. Many years ago I asked him if he could make me a wooden paddle for stirring brews. I waited and waited and finally on a visit I bought one from the docks in Abu Dhabi, an import from Pakistan. Still waiting for Stuart. He bought some large vessels for starting up a micro brewey but this has been knocked on the head as he has been commisioned to replace the metal railings on the street where he lives. He showed me a photo, pre-war obviously, of the street with railings before being removed to help the war effort. Then he comes in brandishing a length of brass which he is going to turn into door hinges, which quite cleverly rhymes with oranges.
I think John Winterburn owes the group a dark ale. Regulars of this missive collection will know the he only brews light ales. Every Christmas he promises, but like the wooden paddle, we may have to wait a long time.
Here’s a question: what special ingredient goes into Newcastle Brown Ale?
Another change of preference as Our Glorious Leader now does not care for Safale 04 yeast, something he raved about a couple of months ago. Windsor yeast has held pole position as has Nottingham, both now out of favour with our fickle John. My, how the tide turns. It reminds me of that old Beatles number: Yeast today, all my troubles seem ……
As I wrote earlier, the time went so quickly. A great night, great beers and great craic. Can’t wait for the A.G.M.
The Owl Brewery – 25th January 2015
home of Trevor
Here we are at the start of another year; a time of new beginnings and resolutions. Cast off the old as we bring forth our plans for 2015. Not for us. End of last year saw the new dates for meetings, all agreed and everyone happy. First dip in the forward looking plan was my fault. The first meeting was supposed to be the 18th but I changed it. Second dip was Stuart’s fault. Next meeting supposed to be February, he’s put it back to 1st March. Already there is a trend being set here.
This forward planning is beginning to look frail. This means the meeting planned for March at Ian’s bar has been cancelled, due mainly to the fact that he seems to have slipped off the planet – has he left? We don’t know – but to use up the date we are going to hold an Annual General Meeting. Yes, you read it. A first for this group!! It will be held in the Half Moon (John Anderson’s real pub) but we can’t have a drink until it is over!!
Such was the discussion in my bar.
I had two beers on offer ‘Boreal Ale’ (5% abv)made from Pale and Brown Malt, Torrefied Wheat and Flaked Maize. Hops: Admiral and Challenger for the bitterness and Challenger for the aroma. A gold coloured with a slight hint of coffee. The second beer, ‘Saw-Whet Ale’ (4% abv) made from Pale and Wheat Malt and Torrefied Wheat with Admiral for bittering and WGV for aroma. A light easy drinking session beer.
Amongst other things, mushrooms was a topic of conversation. And another revelation – four or five large vessels have been purchased. One could be used for a boiler, one for a mash tun, (you know where this is going) one for a fermenter … Big John is holding this very close to his chest. A pub with a brewery all sounds very good to me.
With so much happening (AGM, missing persons & big vessels) I bet you can’t wait for the next missive but unfortunately, we all have to wait until March.