For the second year running, Brew By Numbers is teaming up with Colorado’s Left Hand Brewing for a tutored beer tasting – this time with some of their biggest and rarest beasts.
Left Hand’s Chris Lennert and Brew By Numbers’ Chris Hall will guide you through a range of each brewery’s biggest offerings, including BBNo’s latest Imperial Stout and their unreleased new Double IPA. Left Hand meanwhile have brought some very special bombers to the party – some not to be found anywhere else in the UK!
Your ticket gets you a generous sample of all six beers. There will be snacks provided on the night, but it’s recommended to eat something substantial before taking on the beasts!
The Beer List
– 55|04 Double IPA – Citra & Ekuanot 8.5%
– St Vrain Tripel 9.3%
– TBC BBNo Beer
– Widdershins Barley Wine 10.7%
– 08|02 Imperial Stout 9.5%
– Left Hand Oak Aged Wake Up Dead 10.2%Permalink
A new beer in our Farmhouse series launches this Friday at our taproom and on our online shop: 18|04 – Farmhouse – Gose, a mixed fermentation sour wheat beer brewed with salt and coriander.
Our first attempt at this sour German style, 19|01 – Gose – Classic, was well-loved at the brewery, though we knew that it was not quite as sophisticated as some the best examples we had tasted in this once almost-extinct style. 19|01 was kettle-soured and its tart flavours were slightly less refined than beers with more authentic souring and complex fermentations.
As the first full-size batch of mixed fermentation beer we have produced, 18|04 reflects an increase in knowledge, experience and refinement of our brewing practices. It is also an indication of the kind of beers which will take up an increasing amount of production capacity here at BBNo in the very near future.
18|04 differs from our first Gose in a number of ways. Instead of being kettle-soured, it was soured in tank with a blend of three different lactic acid bacteria (lactobacillus) and fermented with both our clean, house saison yeast as well as a house Brettanomyces culture. As before, salt and coriander are used in the boil, along with a small amount of lime zest, though the beer’s rounded, complex Brett character is what really sets it apart from our earlier efforts. Its bright, sour, salt and funk flavours are sharp and fresh, and will continue to evolve over time.
18|04 Farmhouse – Gose will be available on draught and to take away from 6pm this Friday at the BBNo Taproom for our final taproom weekend of 2016, and to order from our online shop from 12pm the same day.Permalink
We’ve added lots of new beer and merchandise to our online shop, just in time for Christmas – check out some of our newest lines below!
IMPORTANT – Christmas deliveries
To ensure orders can be processed in time to be delivered before Christmas Day, we would advise customers to place orders as soon as possible. To ensure delivery in time for Christmas, please place orders no later than midday on the 19th of December.
As usual, allow 2-3 working days for a delivery. If there is no sign of your delivery within this time – please contact us immediately, either on 02036375467 or by email to email@example.com.
Brewhouse Print T-Shirt
The Brew By Numbers brewhouse, as drawn by artist Jonah Schulz. Unisex fit, 100% combed and ringspun cotton jersey t-shirt, available in Maroon, Navy or Deep Heather, in S/M/L/XL/XXL. Buy it here. Special offer: Buy any t-shirt and use code ‘tee15’ to get 15% off your basket!
11|21 – Session IPA – Mosaic & Wai-iti
Our newest recipe Session IPA is bursting with waxy citrus and juicy tropical fruit, and a hop character almost as big as our most recent Double IPA, but at a sessionable 4.2% abv. Packed on 6th December and available to buy here.
BBNo Branded ‘Craft Master One’ Glass
Enjoy your BBNo beers at home in the same branded 2/3rd pint glass used in our Taproom. Buy it here.
08|02 – Stout – Imperial
The new version of 08|02 uses six different grains – Maris Otter, Munich, Brown, Black & Chocolate malted barley; and rolled oats – to build a rich, luxurious and complex palate. 08|02 balances the typical roast and cocoa notes with warming, stewed fruit and raisin flavours and rounded, dry bitterness in its finish to keep its balance. It’s a beer for seeing in the end of the year, and can definitely be kept to see in the end of the year after that, too. The last bottles of this beer are now only available from our online shop – order it here.
Brew By Numbers (BBNo) is entering an exciting stage of growth. Having come through our start-up phase, we are looking ahead at the challenges and opportunities an established brewery faces. With our bottling line and new tanks in place we can assure consistency and quality of packaged beer like never before. With many exciting opportunities, goals and prospects ahead, now is the perfect time to get on board and join the team. BBNo is looking to fill several roles. All new team members will play a part in developing the BBNo vision and implementing a shared plan through clear objectives.
The roles we are looking to fill are Lead Brewer, Cellar (Fermentation) Manager and Warehouse Manager.
Please see links to the job descriptions for the three roles below:
If you wish to apply, please send a CV with a covering letter to firstname.lastname@example.org, with “Lead Brewer Application”, “Cellar Manager Application” or “Warehouse Manager Application” in the subject heading, and address your applications to Dave Seymour.Permalink
It’s been over two years since we last released 08|02 Stout – Imperial. In that time we’ve learned a lot about making bigger beers and the balance of textures and flavours required to execute them.
Last week we took a new version of the beer to The Duke’s Head in Highgate for Darker Days, an event celebrating rich beers for the colder months, where it paired beautifully with a Ghanian spicy beef and peanut stew. After its patient maturation and mellowing of its boisterous flavours, it was clear it was ready at last. Friday 18th at the BBNo Taproom sees the official launch of the new 08|02, on draught and in 750ml bottles only.
Keeping its number but with a refined and improved recipe, the new version of 08|02 uses six different grains – Maris Otter, Munich, Brown, Black & Chocolate malted barley; and rolled oats – to build a rich, luxurious and complex palate.
However, this is not just a stout with the volume turned up. 08|02 balances the typical roast and cocoa notes with warming, stewed fruit and raisin flavours and rounded, dry bitterness in its finish to keep its balance. It’s a beer for seeing in the end of the year, and can definitely be kept to see in the end of the year after that, too.
This very special beer will be available for a limited time in 20 litre KeyKeg and 750ml bottles only – from our taproom this Friday 18th at 6pm and then on general release from Monday. Come to our taproom to try it before release, and don’t miss out on this special beer before it’s gone!
This Friday sees our first tap takeover in the county of Dorset, at a fantastic new craft beer bar and bottleshop in Wimborne – The Butcher’s Dog!
The bar is run by Laura, Dean and John, old friends of BBNo, who we are proud to see pioneering the cause of craft beer in Dorset. Our co-Founder Dave will be at the bar from 6pm on Friday, along with five taps of our latest and freshest beers pouring all night.
01|01 – SAISON – CITRA – 5.5%
17|05 – TABLE SAISON – LEMON & BLACK PEPPER – 3.5%
21|03 – PALE ALE – CITRA AMARILLO MOSAIC – 5.2%
11|03 – SESSION IPA – MOSAIC – 4.2%
08|06 – STOUT – OATMEAL – 5.5%
We love to see passionate people open great outlets for craft beer all over the UK, and we hope locals will support our friends at The Butcher’s Dog for years to come!
Join us on Friday at the bar for a fun night of fresh London beer. See the Butcher’s Dog’s event page on Facebook for more info.Permalink
We have always aimed to provide useful information to customers about our beers, and try to be as transparent as possible. As we invest again and increasingly in improvements to brewing and packaging quality, the importance of our hop-forward beers being enjoyed fresh has never been greater.
When our team visited the United States earlier this year for CBC Boston, they witnessed a fast-moving, fresh-consuming beer culture which impressed upon us even further the importance of freshness, and communicating this to drinkers.
All of our bottles have had bottling dates and best before dates printed on the back of the label, and while this always felt right, it is less easy for drinkers trying our beers on draught to see how fresh the beer is. Therefore, from now on, starting with the latest batch of 11|03 Session IPA – Mosaic, all of our hop-forward beers (Pale Ale, India Pale Ale, Session IPA, Double IPA, White IPA, etc) will state the date of packaging both on the front of the bottle label as well as on all tap clips. We believe this will help ensure customers know when our hoppiest beers are at their best, and encourage everyone to enjoy them as fresh as possible.
Our other styles, typically not dry-hopped, will continue to be labelled with pack dates and BBE dates as before. However, we will begin to add date info to our Untappd entries to help drinkers know how fresh their beer is.
With that in mind, until November 8th, you can use code ‘drinkfresh‘ to get 15% off all bottles of 11|03 Session IPA and 55|03 Double IPA on our online shop. Enjoy, and remember to please drink fresh!Permalink
This Friday 7th October we’re launching our new 55|03 Double IPA – hopped with Citra, Mosaic and Wai-iti.
Our previous two recipes have taught us a great deal about what we want from our Double IPAs, and we’re confident this is the best yet. A light, smooth body of low colour Maris Otter and rolled oats is the perfect base for the intense, relentless hopping of three of our favourite varieties – juice bombs Citra and Mosaic and zesty Wai-iti. Vibrant passionfruit, waxy lemon and juicy kiwi notes are offset by a savoury, resinous and dry finish in this explosive pairing of American and New Zealand hops.
This batch is force-carbonated and the bottles were packaged on our new bottling line. There are also a small number of kegs, all of which have now been sold. The official launch of 55|03 is Friday 7th October at 6pm – below is a list of confirmed draught and bottle stockists who will have the beer on the launch date.
The Duke’s Head, Highgate
The Earl of Essex
The Hop Locker
King & Co
Caps & Taps
Clapton Craft (E5)
Mother Kelly’s Bottle Shop (N16)
Offie & Toffee
Café BeerMoth (on draught as part of a BBNo tap takeover!)
BeerMoth bottle shop (bottles)
IndyManBeerCon (on draught on Saturday)Permalink
Today we launch our third expression of Pale Ale at our taproom, 21|03, ahead of it being released for general sale on Monday. 21|03 is vibrantly juicy, thanks to being hopped with Citra, Amarillo and Mosaic, but it’s more than its hop bill that sets this pale ale apart.
As 21|03 is noticeably hazier than our previous two pales, we thought it might be helpful to explain briefly why this new iteration of Pale Ale looks the way it does.
As many of you will know, haziness can in some cases indicate poor brewing practices, however we would like to assure our customers that 21|03 was expected to look this way, as it is both unfined and unfiltered, and that its appearance is due to a hop and protein haze. So where does this haze come from?
Firstly, we used a large amount of oats in the mash, which contributes to mouthfeel and body. A side effect of this extra protein content is haze. Furthermore, 21|03 was hopped heavily at the flameout stage of the boil (10 grams per litre) and when dry-hopping in tank (9 grams per litre). Dry-hopping on active yeast, as we did, can also contribute to haziness. 21|03 is not a ‘yeasty’ beer – the beer was cold-conditioned for a week to ensure this.
We should also be clear that the intention of the recipe was not to create a hazy beer. Rather, we chose to use oats to add mouthfeel, hops to give fruit character, bitterness and aroma, and to dry-hop on active yeast to allow the hop-yeast interactions to create interesting flavour compounds. Quite simply, a side effect of these recipe decisions is that the beer is hazier than usual. More importantly, we think the beer has wonderful juiciness, texture and bitterness as a result.
If you would like to learn more about haze in hoppy beers, we would recommend reading Draft Mag’s recent article on ‘The New IPA’ – link here.
We hope to see you at the taproom soon, and that you enjoy our latest step in exploring the style of modern Pale Ale.Permalink
Six months on from the launch of our first Double IPA (55|01), we are launching our second recipe – 55|02, hopped with Mosaic and Columbus – this Friday at the BBNo taproom from 5pm and in venues around London and beyond!
Our first recipe Double IPA used Mosaic, Citra and Simcoe to bring tropical, juicy intensity, whilst remaining balanced and defiantly drinkable for its strength of 9.2%. For our second recipe, we sought a different kind of balance. Mosaic is one of our favourite hops and makes its return for the second recipe, this time paired with resinous, bitter Columbus. A classic among American hop varieties, Columbus lends the dank, spiky, resinous notes to offset the soft, juicy passionfruit and mango flavours of Mosaic. An oily, savoury character offsets the fruity sweetness, with a palate-coating dry, zesty finish.
55|02 was brewed to a lower ABV of 8%, whilst the malt grist remains rounded and light to let the hops shine. One further point of difference: the whole batch is force-carbonated and available exclusively on draught, in KeyKeg only. We hope to be able to release future Double IPA recipes in both keg and bottle again, but until we make sufficient improvements to our packaging technology, we feel we can only assure customers of the beer’s quality for its full shelf life by packaging all of the batch into KeyKeg.
We’ll be pouring 55|02 at our taproom this Friday from 5pm, and the following stockists will also be serving 55|02 from Friday onwards:
The Lantern, Martin
As the beer scene in the capital grows from strength to strength, so too does London Beer City, an annual celebration of beer in London taking place between 5-14 August. This year, we have events taking place across north, east, south and west London, as well as the launch of our second Double IPA, 55|02, both at the taproom and at bars and events all week long! Here’s everything we have lined up for London Beer City:
Friday 5th August, 6pm-10pm: 55|02 Double IPA – Mosaic & Columbus Launch (FREE EVENT)
After brewing and tasting our first double IPA, we learned a lot about what kind of direction we wanted to go in next, and 55|02 reflects that experience. Pairing juicy, funky Mosaic hops with dank, resinous Columbus, we’ve aimed for a beer with both the intense tropical fruit characteristics of our first DIPA, but with a balancing, bitter, savoury edge that makes it defiantly drinkable at 8.0% ABV. This beer is draught-only, pouring at our taproom and bars across London – check our forthcoming blog post!
Friday 5th August, 6pm-9pm: ‘Meet the Maker’ at Provisions, 167 Holloway Road (FREE EVENT)
We love getting to meet beer lovers and supporting local retailers who care about what they sell. Wine, cheese, bread and beer shop Provisions is hosting a chance to meet our Head Brewer Bates and taste some of our latest beers. No ticket is required, just pop in the shop and have a chat over a few beers! See the event’s Facebook page here.
Sunday 7th August, 12pm-5pm: The Brewery Kitchen London Beer City Lunch with Partizan and The Kernel (£50 pp)
This year it’s Partizan’s turn to organize an event with us and The Kernel, and together we’ve decided to work with Jamie Halsall, head chef and founder of The Brewery Kitchen, to lay on a special Sunday lunch. Jamie has previously worked in Michelin-starred restaurants and his menu reflects both his highly advanced culinary knowledge and his passion for beer. The eye-popping menu includes Montgomery cheddar custard with malted onion compote, poached and smoked Llanwenog lamb shoulder, and BBQ White peach with malt crumble. If, like us, you were sold at ‘cheddar custard’, you can find out more info and find a link to buy your tickets here. Our own brewhouse will be the setting for this extremely limited event, and you’ll also get a chance to meet the founders of all three breweries – buy tickets early to avoid disappointment!
Wednesday 10th August, 7pm-8.30pm: ‘Taste By Numbers’ Beer & Cheese tasting event at BrewDog Shepherd’s Bush (£20 pp)
The brewing traditions of Belgium have been a huge inspiration to us since the beginning of BBNo. We now brew a range of Belgian styles – Saison, Witbier, Table Saison, Belgian Pale and Tripel – and we’ve put together a special tasting event with BrewDog Shepherd’s Bush pairing those styles with cheese from Neal’s Yard Dairy. Chris will be leading the tasting and presenting each style – learn about some of our favourite beers and taste some amazing cheeses with them! Tickets are available to purchase here.
Thursday 11th August, 7pm-11pm: One Keg Wonder and Tap Takeover at Simon the Tanner (FREE EVENT)
Simon the Tanner is one of a handful of high-quality pubs and bars we’re proud to call ‘local’, and we’re sending an extremely limited beer to serve as part of the pub’s ‘one keg wonder’ series: our collab brew with Brasserie de la Senne – Session 4! You won’t be able to find this beer anywhere else, plus we’ll be sending some of our latest and freshest beers for a mini-tap-takeover on the night. You can also meet some of the BBNo team, and there’s no ticket required!
11th-14th & 19th-21st August: Bermondsey Takeover at BeerKat, 203 Holloway Road (FREE EVENTS)
After some amazing takeovers from Beavertown, Siren, breweries from Bristol and now Tiny Rebel, we’re really excited to be part of BeerKat’s next takeover, with four other breweries from Bermondsey. Expect all the very latest BBNo beers and some fun events (including the return of Hop Burns & Black Chilli-oke), plus great food and London Beer City after-parties. More details coming soon!
12th-14th August: London Craft Beer Festival (Ticketed – £various)
LCBF has quickly become one of the best beer festivals in the country in just a few short years, bringing much-needed change to the ‘standard’ beer festival structure. This year we’ll be bringing our full festival bar, with four taps pouring a rotating range of our latest beers as well as some special and limited editions kegs across every session. The full line-up will be announced shortly – but you can absolutely expect our new 55|02 Double IPA – Mosaic & Columbus to be leading the charge! Tickets for LCBF are available here.
14th August, 3pm: ‘Tasting Notes’ Beer & Book Matching event at Beer Rebellion (£15 pp)
This special edition of popular beer & book matching event Tasting Notes focuses, naturally, on London-based stories and London beers that pair with them perfectly. Our own 19|01 Gose is being paired with Rivers of London, and Chris is the guest speaker at this event at Beer Rebellion hosted by Hannah Davidson, Katie Godman and Sharona Selby. Tickets are available here.Permalink
We are looking for a highly-motivated and extremely well-organised person to take on a crucial role at heart of our growing business.
Candidates for the role of Office and Sales Administrator must be enthusiastic and dedicated, able to multi-task and manage multiple workstreams in a small and busy team.
As well as having full responsibility for numerous administrative duties critical to the day-to-day running of the business, candidates must be able to take on additional responsibilities as needs arise and balance their workload accordingly.
In addition to being highly-organised, candidates should also be comfortable with a wide range of IT systems and programs, ideally with experience in using those systems in finance and sales administration.
The role will regularly afford opportunities to take part in internal and external meetings, events and customer-facing work, so candidates must also be friendly, personable and professional.
We are offering the chance to be an integral part of an expanding business, in an exciting and vibrant industry. We therefore expect candidates to be able to demonstrate their enthusiasm and pride in their work.
Please send applications in the form of a CV and covering letter (addressed to Dave Seymour) to email@example.com.Permalink