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  1. London Craft Beer Festival 2018

    July 25, 2018 by Dave Seymour

     

    In just over a week, craft beer fans will flock into town for London Craft Beer Festival 2018, held in Tobacco Docks from the 3rd-5th August. We are extremely excided to be pouring some of our latest, greatest, brand-new beers to you over weekend, ranging from super fresh, juicy IPAs all the way to the latest experiments as part of our wild fermentation and barrel aging projects.

    Our festival week starts with a week-long Tap Takeover at Duke’s Head in Highgate as part of their Summer Festival; a pub who has been contributing and invigorating the craft beer scene for five whole years now. We’ll be previewing our beers pouring over the festival, and the brewing team will be in attendance on Thursday 2nd August for an informal Meet the Brewer. For more information, please click here.

    London Craft Beer Festival is also a fantastic opportunity to refine our processes, learn and share knowledge with some of the breweries with respect most- both nationally and internationally. We’re very excited to be collaborating with our friends from Amundsen, with whom we’ll be brewing with next week. Stay tuned to our socials for more information on the collaboration!

    Our Tasting Room will be open as usual Friday 17:00-22:00, Saturday 11:00-20:00 and Sunday 12:00-17:00 for those not lucky enough to be at the festival and those who haven’t had your fill yet. We’ll be pouring all our new launches, playing some great tunes and hosting some of the best food that the London Street Food scene has to offer.

    Special Beers and Launches

    26|01 – DDH Session IPA – Mosaic & Simcoe

    Using the base recipe of 11|03- Session IPA – Mosaic (already generously hopped at 10g per litre!), we added 8 g per litre of Simcoe and Mosaic Cyro to the dry hop. We’re very proud of the result; a hop forward but balanced, easy boshing Session IPA. Expect an avalanche of mango, pineapple and pine needles. We’ll be pouring it all weekend at the festival and we believe it to be a perfect sessonable, in-between-y beer, and a suitable antidote to wading through some of the festival thick liquid pudding beers!

    65|02 – DDH IPA – Number Two

    The second in our series of Double Dry Hopped IPAs uses Ekuanot, Amarillo and HBC431. Learning from our past DDH Pale Ales and IPAs, we’ve refined our line up, showcasing a full bandwidth of hop flavours, to equally stimulate all of your taste buds. Out of all the beers in our DDH range, we love our 42|02 DDH Pale Ale – No. 2 the best so far; we think it makes the most of the hops by creating a slightly dank but still very juicy pale. Learning from this, we’ve tweaked the hops of our 65|02 to provide piny dankness, but with a side order of tropical fruity salad delivered by the new wonder kid of experimental varietals, HBC431.

    65|02 is unashamedly murky, milky with lipids and oat protein, with a massive hop jamboree of pineapple, melon and lemon zest from the 3 different US hop varieties, all without the suppressive bitterness normally found in West Coast IPAs.

    18|13 – Farmhouse – Sour Berry Red

    If you’ve spoken to any of our brewers over the past few months, you’ve probably heard them wax lyrical about this beer. 18|13 is the latest recipe in our Farmhouse range, in which we experiment with barrel aging and wild yeasts. Originally, we wanted to explore the Flanders Red style ale but using our own processes of mixed fermentation. For this, we looked not only to legendry beers from the likes of Rodenbach, but also their latest interpretations from across the pond in the US. 18|13 started as a traditional red ale with a seven malt strong grist and a small amount of UK Brambling Cross hops in the whirlpool for bittering. We then pitched our House Saison yeast and Lactobacillus in stainless steel for a short fermentation. We transferred the beer to 3rd use Spanish red wine barrels before fermentation was finished, to ensure enough residual sugar was left in the beer for the Brett and other bugs in the wood to devour. Not content with the fruity flavour, we added cranberries to some of the barrels, in which the beer aged for 12 months before being finished in stainless steel with lingonberries and raspberries for 6 weeks. 18|13 is the result of over a year of patiently waiting and tasting until its just right, and by lord, it’s paid off big time! We really hope you get to try this one.

    We blended seven of the barrels whilst a single unique fruitless one; one of our favourites; has been packaged individually. We believe we have succeeded in making a beer reminiscent of the Flanders Red style beers that we all enjoy here at BBNo, with our own personal twist. 18|13 has very light carbonation to allow the fruit flavours to flourish fully, a farmhouse Brett character and a subtle acetic tang.

     

    We can’t wait to talk to you more over the next week about our upcoming projects and beers. See you at our stand!

    Cheers,

    Team BBNo


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79 ENID STREET, LONDON SE16 3RA
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