POMPOUS, PRETENTIOUS NONESENSE – My review of your reaction to the Beavertown developments.

POMPOUS, PRETENTIOUS NONESENSE – My review of your reaction to the Beavertown developments.

I haven’t written anything for a while but, like Spiderman, I know when I need to get involved. So to start I would like to begin with a disclaimer. I truly enjoy the cavalcade of variance and creative beauty to be found within the craft beer scene. From the incredible liquid we are capable of producing as an industry and a community to the artistic prowess shown off in the packaging and marketing material. That said, I am beginning to dislike the poisonous attitude of some craft beer drinkers.

The majority of craft beer drinkers sneer at the mention of CAMRA and their £25 fee to pretend to be an expert and criticise peoples beer openly while flashing their purple CAMRA polo shirt, however when you stand back and look that is exactly where this scene is going. Instead of all enjoying beer and discussing your likes/ dislikes amongst your friends, we have begun to spit bile across the vast chasm of the internet and split into a segregated group of near insufferable pricks intent on demanding everyone stay ‘small’ to say they make ‘true’ craft beer and throwing shade at everyone outside of the minority group to a point where it can only be described as militant.

For anybody who is confused by what I am saying I implore you to take a minute and think about the following statement:

What is craft beer?

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….

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Right, so hopefully now you have a rough statement in mind. I’m sure phrases like ‘small’ ‘small batch’ ‘Independent’ and ‘under a certain amount of barrels’ came to mind. I have no problem in telling you that I believe all of those to be complete bollocks. In the 1970’s when Bass was in the ascendancy and seen as the big bad of the time, the traditional cask ale brewers were known as craft. Now you all look at them as old hat and I have even heard the ‘cask can’t be craft’ argument far too many times to count, which again is bollocks. See Tiny Rebel’s range for details… So if those kind of brews were craft back then… what is craft now? I’ll tell you exactly what it is in my opinion:

Craft beer is not a bubble, trend or phase. Craft beer is a modern beer made to push the boundaries more than brewers were comfortable doing prior to now. Craft beer is exciting, craft beer is progress and craft beer represents the next generation of brewing at any given time.

Bringing me to my point. Stop being ridiculous about Beavertown agreeing to have investment from Heineken.

The key frustration with this is reading comments about them not being independent or selling out, when in actuality they are enjoying the opportunity to grow and bring their beer to more people, while also representing a tidal change in the industry where mega brewers such as Heineken see the value in a beer range such as Beavertown’s. Up until now they have been a much loved brewery because they make some incredible beers and will still do that even after Heinekens involvement. Boycotting them when you like the liquid that comes out of their cans and kegs only leaves you looking like a spanner. I couldn’t give a little shiny cat shit who brews a beer if it is of great quality and represents that progress and creativity we have come to love from our beer in 2018… If you can tell me one time Beavertown has made a beer that was generic and made just to sell volume alone, I will eat my own kneecaps. Their creativity and ability to brew a beer that makes a real impact on you still exists.

My main message is that if you are one of the people that loved their beer prior to this deal, be it smog rocket (my favourite), Gamma Ray, Neck Oil or Lupuloid… next time you see one just pick it up and buy it, then what I want you to do is sit down and take a few sips. If you still enjoy the beer you loved 3/4 weeks ago, enjoy that moment of perspective and please continue to enjoy them…

However, when drinking the beer, if all you can taste is a sense of betrayal and a feeling of anger, denial… or even disgust… You need to have a day off. There are 13 people stuck in a cave in Thailand with rising water levels, 2 people in hospital from another bloody nerve agent issue down south AND some woman just climbed up the statue of liberty to denounce the president of the United Sates Of America and the first thing you want to do is complain on Facebook about a brewery investment and ask for a refund to a beer festival.

and I close with this:

Beavertown have made some incredible beers in their short time on this earth as a brewery. I will continue to support, drink and talk about them for as long as the good beer continues to pour from their cans and kegs. I want to let Logan and his entire team know that the negative noise is always the loudest but they do have plenty of normal people still willing to appreciate what they do. Growth is good for everybody in a very challenging market place and if ‘small’ independent brewers are important to you that’s FINE… but if you had the opportunity to exponentially grow the business you have built, your baby, your reason for getting up in the morning… and didn’t just because of what other people might think, you are living your life wrong.

 

Big up B-Town.

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FLASH BACK FRIDAY: Bayeux Burger

FLASH BACK FRIDAY: Bayeux Burger

 

Happy Friday all – Being as the majority of my domestic readers will be snowed in, here is something for you to chew on and warm your cockles… a few years ago I wrote this recipe and to this day stands as my favourite burger design I have ever come up with. Go to your local co-op and get some bits in, give it a go this weekend and I’m sure it will cheer you right up. Serve with fat wedges of roasted sweet potato or just go mad with a pile of fries, just don’t forget the Dijon mustard.

Beer matches: A cold Camden Helles, a bold Belgian such as La Chouffe or a beast of an IPA like ‘Go to IPA’ by Stone.

 

To make four burgers….

Ingredients:

  • 350G ground beef
  • 2 95% pork Sausages, removed from skins
  • 1 teaspoon dried Tarragon
  • 1 teaspoon herb de provence
  • A jar of large sliced pickles
  • Salt
  • Pepper
  • 150g wedge of Pont l’eveque cheese (or Brie) sliced into thick pieces
  • 2 finely sliced red onions
  • 1 single measure of Calvados (or good brandy if you cant get it)
  • 4 brioche burger buns
  • 4 teaspoons of Aioli or just add minced garlic to your favourite mayonnaise
  • Olive oil for frying

Method:

  1. Add the beef and sausage meat to a bowl with the Tarragon, Herb de provence and season well with the salt and pepper. Mix well to form a patty mix with an even consistency.
  2. Split into four even balls of meat mix. Roll, pat and press them into four burgers. (Quick tip: Size them to the buns!) Cover with some cling film and leave them in the fridge for 30 minutes.
  3. Remove them from the fridge and preheat a griddle pan on a medium heat, lightly oil both sides of the burgers and place onto the pan. Cook for 3 minutes.
  4. In a preheated frying pan on a medium heat, add a tablespoon of oil and the onions. Season well and stir regularly until translucent and soft. Should take roughly the same time as the one side of the burger.
  5. Turn the burgers in the griddle and cook for a further 3 minutes.
  6. Turn the heat up on the onions and add the Calvados. This will simmer down really quickly, lower the heat again and leave them ticking over on a low heat stirring regularly.
  7. Turn the burger once again and add at least two large slices of cheese across the top of the burger, cover if you can and add a touch of water to create some steam. Don’t cook for longer than another minute or so as the cheese wont take much melting. Rest the burgers in a warm place for a few minutes.
  8. On the bottom part of each bun, spread the aioli and place onto the bun, cross two of the pickle halves across the cheese and top with a spoonful of the onions.
  9. Cap with the other half of the bun and serve with herby roast potatoes or sweet potato fries for a treat.

There we have it… the Bayeux burger. An oral tapestry of contrasting flavours and my own little dedication to a great part of the world.

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#BSB BREW SHACK BBQ

#BSB BREW SHACK BBQ

Today I have finally completed work on the rebranding, reimagining and repurposing of my long time love affair with food and drink, my blog. I have spent weeks trying to get everything to feel right and making sure it fits everything that I wanted it to be. I mean, the site is an outlet for my own culinary designs, my experiences and a platform for other people who have a likeminded approach when it comes to food and drink.

Why change?

After and unfortunate mishap in renewing my domain name for Hungry Buck, I took it as a sign that things needed to change. My tastes had changed since I started HB and I felt like it didn’t reflect where I was coming from anymore, it needed to be more of a representation of the food I was eating and the things I was doing day to day.

Reasoning:

  1. BEER. I work with beer, I’m incredibly passionate about it and what is happening in the industry and the creative, incredible beers that exist today as opposed to 10 years ago.
  2. BBQ. I am obsessed with the concept of true BBQ. Whether it is coming from my smoker or from someone else’s grill, the process and the art of being able to smoke or cook meat over coals awakens something primal within me. There is nothing better.
  3. CULTURE. Lets be fair whether its new age craft beer bars, passion project coffee shops driven by people who deliver something truly unique and special such as friend of the blog Wayland’s Yard or fun and unapologetically obtuse food from the likes of our other close friends at Rub Smokehouse… it is all about the culture. Bringing people together for the love of doing things the right way, you have all inspired this new look and it is people like you guys that continue to drive the culinary transformation that the UK has been in for the last 5 years.

 

What’s next?

No spoilers… but the weather is getting better. Prime smoking weather. Plenty of beer to get through and some exciting work coming up with Wayland’s Yard, Rub Smokehouse on their new menu and a brilliant new Donut project coming out of Birmingham… that is just a taste. There is PLENTY on the horizon so stay tuned. Content will be coming your way soon. Bigger and better than ever,

 

I can’t wait to get stuck in and build BSB up from the ashes of a great run with Hungry Buck and into something totally new, fun and interesting. It is the beginning of a new chapter this year for me, my work and this site. Time to embrace the change and make some waves!

In the meantime… here’s to a fresh start.