Some Sommelier Course

A couple of weeks ago I attended the Advanced Course at the Beer Academy. It is the start of my journey into becoming a beer sommelier. The course promises to “equip you with the skills to communicate knowledgeably about beer with customers and consumers and will enhance your professional status in the beer sector”. So rather than simply say you like or dislike a beer, actually describe the beer and explain clearly why you like or dislike it. This approach to drinking certainly helps elevate your status from beer-monster to connoisseur.

The Naming of Beers

"The naming of beers is a difficult matter
It isn't just one of your holiday games"

B.S. Bellylot, Old Possum's Book of Practical Beers

Coming up with original beer names is almost as difficult as coming up with original beer recipes. I have shared the origins of the Haresfoot name previously but I will update this page each time we launch a new beer, in order to try and explain the reasoning behind the chosen beer name.

Brew Day Blog

Wednesday 14 May was the first time I brewed in our beautiful brewery. I thoroughly enjoyed the day and found it therapeutic as well as tiring. Rather than write down my thoughts, I captured them in a short YouTube videoblog aka vlog (as I am told it is called by my young son).

By George I think he's got it

Guest blog by my co-investor George Harvey, written for the Chiltern Tapler

Little more than a week ago (at the time of writing) a dream came true as the team from Haresfoot Brewery sat in the White Hart at Whelpley Hill drinking a toast of Lock Keeper’s Launch ale with landlord Iain Griffiths-Jones. After a year’s avid research, intensive planning and frenetic activity, the excitement of creating a brewery has come to pass for 8 business folks from the Berkhamsted area.

The timing is particularly poignant because it was exactly 100 years ago that the last brewery, Locke & Smith, closed its Water Lane doors in 1914. The Haresfoot team are very proud to play their part in reviving the town’s brewing tradition.

And finally ...

This is no April Fools joke, we finally did it. After almost a year of preparation we have have produced our first beer. Our brewers call it Gyle 1, the technical term for each batch of beer that leaves the fermentation vessel. But to the rest of the world, it is Lock Keeper’s Launch Ale.

Despite a year of preparation it was still all a bit lastminute.com, with the brewery kit arriving on the Sunday, installed on the Monday and the first brew in progress on the Tuesday. After the brew day, where the malt and hops are added, the wort was transferred to the fermentation vessels where the yeast does its magic. Four days later the beer was racked into barrels (firkins) and left to condition for three weeks.

 

Work in Progress

I haven’t blogged for a while, please accept my apologies, but it’s with good reason. Our brewing kit arrives this Sunday (9 March) and we have to prepare the brewery ready to receive it.

Nick is keeping building works in order. Our Builders have been beavering away, installing the three-phase electrics, building a sloping concrete floor, plumbing in water supplies and drainage, raising the block work for the Fermentation Rooms, Conditioning Room and Malt store, and drinking copious cups of tea with four sugars. This weekend the team turned up for a mass painting session, some 200 litres of paint was applied.

More Red Tape than Red Stripe

Who would have thought that the noble craft of brewing was a bureaucratic minefield? I suppose it’s symptomatic of the nanny state we now live in, the PC world, the H&S obsessed regime. Anyhow if you have any romantic notions that setting up a microbrewery is simply about honest hard graft in a quaint disused farm building then let me highlight a few of the regulatory hoops (consents) you need to jump through.