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Cone Head Collab with Cromarty 2013

Cone Head Collab with Cromarty 2013

15 Nov 2013

Cone head - Last year, Craig from Cromarty Brewing travelled down to Kelso to brew acollaboration beer at our ramshackle brewery. The Pumpkin Pale Ale that resulted proved to be a big hit so it was decided the Cromarty / Tempest collaboration brew should become an annual event.

Cone Head Collab with Cromarty 2013

Last year, Craig from Cromarty Brewing travelled down to Kelso to brew a collaboration beer at our ramshackle brewery. The Pumpkin Pale Ale that resulted proved to be a big hit so it was decided the Cromarty / Tempest collaboration brew should become an annual event. This year it was Gavin’s turn to head up to Cromarty to have a play on Craig’s shiny new brewkit, so after a very early drive through the Scottish Alps, the scene was set for another fun day out making beer. Whilst the use of copious amounts of hops seems to have become more prevalent in recent years, the inspiration for the 2013 collaboration brew was to use fresh seasonal ingredients to provide the flavour and aroma for the beer. In this instance, the answer was in the trees! Pinecones… “Chappy” was rock papered out and had to squirrel up into the canopy to hand pick the freshest, juiciest cones he could find.  The foraged pinecones were then lightly toasted in an oven to open them up and release the pine oils with their earthy, woody flavours we were looking for in the beer. As a genuine collaborative effort, with both brewers hands on at the brewery, on the fly calculations would have to be made. A final recipe still hadn’t been decided, so the boys locked minds and decided on a rich, malty brew including oats, rye and other speciality grains, paired with newly cultured Ardennes yeast. A kettle addition of freshly grated nutmeg would bring a subtle spice to the beer. The pinecones would be loaded into the hopback to allow the unfermented wort to wash the flavour from the cones. After fermentation, further toasted pinecones would be added to the conditioning tank to enhance and improve the aroma and flavour… (’a process called dry-coning’) At 7.4% The 2013 Cone Head Collab is an innovative dark, complex Scottish beer with a Belgian twist. It will be launched this Saturday 16th November at Cloisters Edinburgh with a joint brewery tap takeover, it will also be available on draught and in 500ml bottle from selected outlets including our brewery tap in Kelso. Go and get some fresh while you can.                   

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