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Beartown Brewery is on the hunt for a new driver

 

Your job will be focused around getting the grain to the glass – which means a bit of everything.  

There will be occasional assistance with the head brewer, but you will be predominantly delivering casks, kegs, and small pack in one of our vans. 

We’re looking for somebody with an interest and passion for the industry, experience is not essential but a desire to learn and commitment to the task is.

The role is physically challenging so you’ll need to be in good health and hold a full driving licence. Full training will be given in all areas and you’ll be expected to uphold the highest standards of health & safety.

Part-time hours: 16 per week

Full-time hours: 40 per week. 

Expected start date: 02/06/2021

Contact us to apply for this role.

Hibearnation Pack Update

We’ve been in lock down for too long now, but it hasn’t stopped us having a bit of fun and interaction with you guys (our customers). 

Through the platform of zoom our head brewer and MD, have hosted 2 online tasting sessions, working through some of our range, weighing in on the builds flavours and styles of ours and other beers.  There’s been a healthy dose of competitive knowledge, attempts to catch each other out, and questions in and around beer, politics and personal life. 

For us it’s a legitimate reason to kick back and have a beer with friends – which is exactly what we all want to do. 

We have one more month of viewer interaction before lock down begins to “un” – lock. ( april 12th) 

So just to spice it up for a last roll of the dice this side of restrictions, we thought we would  capture some audience questions prior to the meeting, to give you the opportunity to ask what you really want to know, make us squirm, and add as much value as we can. 

Rumour has it there is a desire to hear more anecdotal stories of brewing days gone by, and more to the point, the problems encountered. – So there will be a sprinkle of that thrown in.

And regarding the beers we will go over a few additional / substitute beers, to keep it fruity.

We hope to see you all there so add the Hibearnation Pack to your basket today. 

A few Simple ways to stay hydrated whilst we continue to hibernate

 

  • 100% contactless click and collect, from our brewery site.
    • Order online or over the phone, and then drop us a date that you’ll be arriving to pick up, we will make sure the beer is wracked off or picked from our warehouse, nice and fresh for your consumption. 
  • Free home delivery, if you live inside a 12 mile radius of our brewery.
    • Order online or over the phone, and we will dispatch to you on a Wednesday or  Friday, for free. 
  • If you live further afield, you can get a national delivery, for a small fee.  And a box of Beartown’s finest ales will land with you the next day.  

(our online postcode checker will do the hard work for you here) 

  • Drive Thurs – Friday night 4-7pm, and Saturday 12pm – 5pm. 
    • As it says, – Drive thru, past our building, not forgetting to stop.  You can place an order with us there and then, we will fill your boot, and take a cash or card payment before you leave. – all from the comfort of your heated car seat. 
  • Pop down to the brewery shop. 
    • Simply bring yourself and your mask down to our shop, and see what’s going on in the site shop.
  • From your Local pubs. 
    • From the 12th of April, you’ll find our beers back on the taps at you

HiBEARnation beer festival

 

As April the 12th fast approaches we at Beartown,( and the rest of the world ) are slowly turning our ships to catch those trade winds once more. 

We have worked tirelessly to sell our beer over the past 12 months, capturing most of our sales directly from consumers, – it has been a gratifying experience, and a brilliant opportunity to promote our brands.  Hopefully those customers that have had a taste of the sweet nectar Beartown produces will be banging down the pubs doors asking for our products to be made available in their local.

We have no intention of stopping our direct delivery service to people’s homes, but as a business we need to start getting back to our bread and butter – pubs. 

So, how do you stand out from the noise, when everyone is shouting and asking you to buy their beer. 

Easy, a solid bear pun (which we’ve built our business on ) and some quality ales. 

We’re offering a “HiBEARnation” beer festival to celebrate the end of the past 12 months of hibernation, and to welcome in the spring weather and return to beer gardens. 

  • Its one thing to open up your beer garden for drinkers, but to open it up with a beer festival…. That’s a statement of intent for 2021 at your site. 

So what does that look like, 

  • Up to 12 casks – all cellar jacket cooled
  • 4 keg lines and all dispensing equipment.
  • A Bear for a day. ( to come and talk about the products) 
  • Promotional posters for your site.

In summary, you buy the beer and provide the garden space, and we’ll do the rest.( gazebo not included) 

We’re offering this through the first 2 months as we come out of  lock down, and we will re-evaluate the viability of it moving forward from the 21st of June. 

Contact us if your interested on 01260 299964 

Dry Hopping – What is it and why do we do it?

 

You may have seen in some of our recent posts we’ve been talking about “dry-hopping” some of our seasonal brews like Ukuku & Cub, but what exactly are we talking about and why do we do it? 

Dry-hopping is by no means a new craze with evidence dating the practice back at least a 100 years, but whereas its purpose has changed from preservation to that of flavour it has also become much more prevalent over the last two decades with hop-forward styles dominating the market and arguably favoured by a majority of beer-drinkers. It would be unusual these days, for a brewery to not to utilise a dry hop in any of their product range.

So why do we add hops in the first place? In the process of making beer, we can add hops at various different times for different effects usually to alter Bitterness, Flavour or Aroma. During the boil, heat alters compounds called alpha acids within the hop that isomerise and form iso-alpha acids which give us the perception of bitterness in our beer. The longer we boil a hop, the more isomerisation occurs and the more bitterness we impart. 

But alpha acids aren’t the only useful compound within hops that we are looking to exploit. Hops are full of essential oils, mostly monoterpenes, that are responsible for the strong smell and flavour we associate with the Hop plant, these are much more volatile than alpha acids, and will evaporate and alter readily at high temperatures within the boil. So to account for this, we can move additions for flavour and aroma towards the end of the boil to try and retain some of those volatile compounds, or into a cooler whirlpool stage or even cooler still we can add during or post-fermentation.

The latter being what we refer to as “Dry-Hopping” – Simply adding Hops into beer at a cooler stage during or post fermentation.

Simple on the surface perhaps, but as brewers, we can play around with the parameters of our dry hopping regime to tweak our products to fit our brief. The main parameters at play are;

  • Amount/Varietal – Our beers range from 2-10 grams/litre of dry hopping, which equates to around 6kg-30kg in a full batch. Generally speaking the more we add the more intense the hop flavour/aroma will be. We can also change which hop varieties we add and in what ratio to each other to build specific flavour profiles.
  • Temperature – The temperature of the tank when we add hops, can affect how quickly and which oils we extract, in the higher ranges we can extract more of the fruity, citrus oils, whereas a lower dry hop temperature might give more grassy, pine and wood notes.
  • Time of addition/ Contact Time– We can add hops at any point whilst the beer is in tank, most commonly we add “during” fermentation (around half way), at the “tail end” of fermentation (about a quarter remaining) or “post-fermentation” (when we have reached our final gravity or ABV), these differ in their effect due to a type of dark magic we call “bio-transformation” – when active yeasts interact with hop compounds they can transform them into completely new aromatic compounds with different properties. We can mix additions in a “Double Dry-Hop” at different stages to help us create products with a broad and interesting depth of flavour.
  • If this is a great way to extract flavour compounds, Why wouldn’t we just do this all the time? Well with all good things there is a trade-off and Dry-Hopping is no exception.
  • Cost – Hops are expensive things and when we add 30kg into a batch along with the original hot side additions, things can get pricey which as producers we then have to swallow or pass onto the consumer.
  • Yield – Hops are also thirsty things, being plant matter, once added they expand and soak into the product and have to be crashed and filtered out of our final product, this means our yield is much much lower than that of an non-dry-hopped product. This combined with the high cost of manufacture again can lend itself to expensive liquid. 
  • Process Complications – In short, a dry hop can sometimes be a right faff, getting them in with minimal oxygen ingress, getting them out again for the product to be packaged and cleaning dry-hopped tanks after is a pain. 

We also have to look out for an effect called “Hop Creep” whereby if we add a large amount of hop matter, we also add a large amount of enzyme found in the hop leaf or bract, these enzymes can break down previously unfermentable sugars, which any residual yeast will happily consume, leading to our gravity “creeping” down and our ABV “creeping” up. Not only is this an issue for the strength of our beer, but if done at lower than fermentation temperatures we could cause off flavours in our beer which wont be cleaned up by any active fermentation process, or even worse if we leave fermentable sugars in beer that is then packaged with residual yeast we could get re-fermentation in package, leading to off-flavours or even worse potential for popping bottles and cans which nobody wants.

All in all, there are pro’s and con’s, but such is life. Dry hopping when used effectively gives way to some incredible tasting beers, hopefully one of which is hiding in my fridge for me to go and seek out. 

Much Love 

Rob

Life on a SORN. – sucks to be a furloughed driver.

Well as the main man that is Bozza has put a very small light at the end of this shit show, I have given some time to reflect on what lockdown and furlough life has been like.
Each day is very much like groundhog day, wake, eat, watch TV, sleep and repeat.
I’m going to say that I’ve completed lockdown. Don’t think there is anything stream-able that I haven’t watched. I have even picked up the odd book, not read it just using them as weights for my new exercise regime.
I’d say my biggest achievement is that I have started to put my physical well being top of my priorities and have shed a couple stone and taken up running. Start of this lockdown I thought I was smashing 5k’s out under 30mins….i then bought a GPS route and realised that I was averaging closer to 40mins….i am actually down to 35mins now though.
There isn’t really a lot more to say other than get me back on that road, moaning about traffic and inconsiderate drivers!

Catch a bear!

Catch a picture of one of our vans to win a prize.

If you see one of our vans out on the road – Make sure you grab a pic. 

Then share it on facebook or insta, with #beartownbrewery, and tag your local in it.

We will randomly choose one post each month, and reward both the snapper and their local with some beer. 

Ts & Cs 

  • The pub must be able to put the beer on their taps, in order for the entrant to win a mixed box.  
  • There is no limit to the number of times you can enter.
  • There is only one winner per month.
  • Winners will be contacted through their social accounts. 
  • If the post is not replied to within 7 days, another winner will be selected.
  • Snapper wins a mixed case of Beartown craft ale. 
  • Local Wins a 9 gallon barrel of Kodiak gold. 

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