First beer in history?

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What's better than Craft Beer? Well, the answer is Craft Beer + Cheese therefore we did it!

Fantastic eve at GolazioLondon London, 90's Italian Football themed bar in Camberwell.

We will be hosting a great event that will see protagonist 5 beers from Birrificio Menaresta paired with 5 Delicious Italian Cheeses sourced from some of the most acclaimed Italian artisan producers.

On top you will be sorrounded by 90's Italian Football Memorabilia, 90's Italian Football matches and two experts in each subject matter field: Agostino and his craft beers whilest Tim will charm you with his amazing knowledge of Italian football.

This is a night you cannot miss so be quick and grab your ticket HERE!

ICB

Hi guys,

We are very proud to announce the ICB have recently started an excting collaboration with a tremendous micro brewery located in Latina, Lazio Region.
East Side project kicked off back in 2013 thanks to Luciano and Alessio, then joined by Tommaso, Fabio and Cristiano.

They have a solid range of whole year beers like Soul Kiss (American Pale Ale), Sunny Side (American India Pale Ale), Sweet Earth (American Brown Ale), Bere Nice (Witbier), Bear Away (California Common) e Sera Nera (Cascadian Dark Ale).

Also seasonal beers like Spring Break (American Wheat) in primavera, Six Heaven (Coconut IPA) in estate, per l’autunno Bimba Mia (Hoppy Saison) ed inverno infine Fumo Lento (Smoked Baltic Porter).

We will keep you posted about the first tap takeover that will be at Golazio London

ICB

Why Join the Table?

Get beertasticilly asian! Come join us and have homemade Chinese food paired with a selection of Italian Craft Beer.
The menu are a collection of dishes that I grew up with which I learnt from my mother. I always love going out and having a chinese but I always think to myself it would be great to have a great craft beer rather than the typical tiger beer.
This is when I found Siham lounge bar! Siham lounge bar is a coffee shop by day and a restaurant/bar by night in a great location only 6 minutes walk from Camden Station. Relaxing and cosy its perfect for a small, intimate supper club.
Relaxing, warming and welcoming. Embracing a new way of eating Chinese food with craft beer. Please note, the craft beers and other alcoholic beverages are sold separately at the venue. 

Where

Siham Lounge Bar
15, Pratt Street
London NW1 0AE

When

7:00 PM

 

Menu

Starter

Won ton soup

 

Main

Ma Po Tofu

Buy your Ticket HERE

 

Found myself drinking lots of different beers in the past however I did not know why some beers falling withing the same style could be so different in terms of aroma and taste.

I hence started studying this and I hope the below might be a short but handy guide for your beery noses and palates.

Characteristics of hops in beer hops has several functions: it is a great preservative, stabilizer (especially regarding the aroma and the beer foam) and flavoring. Uses the flower (female) that contains several organic substances, each of which has a specific purpose for the Brewer. First, it must be said that not only contributes to the hop bitterness is present in a quantity of beer, but also taste and aroma. In fact there are a few types of hop according to these aspects and not to give bitterness to the beer. As we shall see, the amount of bitterness from hops BREW increases with time, while conversely decreases the aromatic contribution (which is volatile). Then the most aromatic hops are added towards the end of the boil, abandoning a contribution of bitterness that would still be limited; more hops "amari" are added at the beginning, because their aroma may not be pleasant.

The characteristic of a hops as regards the bitterness is his percentage of Alpha acids (YY%), while the Beta acids are somehow related to taste and aroma.

In summary, we have three categories:

1. Hops from bitter, which have a 6% to 10% from AA% or more. They are placed usually at the start of boiling. Main varieties are: England: Brewers ' Gold, Bullion, Target Germany: pearls, Hallertau Magnum New Zealand: Pride of Ringwood United States: Chinook, Cluster, Heroic, Galena, Nugget
2. Hops from aroma, in which the AA% does not exceed 5% normally. Used towards the end of the boil. England: Goldings, Fuggles, Progress, First Gold Germany: Tettnang, Spalt, Hallertauer (Hersbrucker, Saphir and Mittelfruh) New Zealand: New Zealand Czech Republic Slovenia: Hallertau Saaz: Styrian Goldings United States: Cascade, Mt. Hood, Willamette, Liberty
3. Hops from aroma, in which the AA% does not exceed 5% normally. Used towards the end of the boil. England: Goldings, Fuggles, Progress, First Gold Germany: Tettnang, Spalt, Hallertauer (Hersbrucker, Saphir and Mittelfruh) New Zealand: New Zealand Czech Republic Slovenia: Hallertau Saaz: Styrian Goldings United States: Cascade, Mt. Hood, Willamette, Liberty

We want to start describing our beers and the history behind that. We are keen to show you the passion, the traditions and the knowledge behind the products you guys buy.

We love what we do and hope you will read with passion and interest this first series of articles focused on our craft beers from Italy.

First protagonist is our BB9 from Birrificio (brewery) Barley. This Italian brewery is based in Sardinia

The original experiment in the use of boiled wort of Sardinian grape juice, has been able to reach the point of absolute taste and finesse with the BB9, characterized by the Malvasia grape. Rich in hues of wine, citrus and exotic fruit, primarily passion fruit bestowed from the grape and sage-like mènage of German, American and New Zealand hops which provide a unique bouquet, the BB9 treats the palate to a notable and fruity experience which is a prelude to a delicately dry and slightly bitter aftertaste interspersed with spicy peppery flavours.

(Source Wikipedia) Most ampelographers believe that the Malvasia family of grapes are of ancient origin, most likely originating in Greece.^[2] The name "Malvasia" is generally thought to derive from Monemvasia, a Venetian fortress of the coast of Laconia, known in Italian as "Malvasia"; this port would have acted as a trading center for wine produced in the eastern Peloponnese and perhaps in some of the Cyclades. During the Middle Ages, the Venetians became so prolific in the trading of "Malvasia wine" that merchant wine shops in Venice were known as malvasie.^[2] A competing theory holds that the name is derived from the district of Malevizi, near the city of Heraklion (known to the Venetians as Candia) on Crete.^[3][4] In any case, Malmsey was one of the three major wines exported from Greece in medieval times. (For other examples, see Rumney wine and Cretan wine). It is alleged that when Edward IV of England convicted his brother, George Plantagenet, 1st Duke of Clarence of high treason, his private execution consisted of being "drowned in a butt of Malmsey wine," which is dramatized in Shakespeare'sRichard III (play).

Italian varieties

Malvasia Istriana

In Italy this wine is grown in the Friuli-Venezia Giulia region in Collio DOC and Isonzo DOC. The name comes from the Istria peninsula spanning over Croatia, Slovenia and Italy (see also Croatian and Slovene varieties). The vine was introduced to the area by Venetian merchants who brought cuttings from Greece. Malvasia Istriana is also found in the Colli Piacentini region of Emilia where it is used to make sparkling wine known locally as champagnino or "little Champagne".

Malvasia di Grottaferrata, Malvasia di Bosa, Malvasia di Planurgia

In the 19th century and early 20th century, sweet passito style dessert wines made from the Malvasia grape were held in high esteem and considered among Italy's finest wines. Following World War II, lack of interest in the consumer market lead to a sharp decline in plantings with many varieties on the verge of extinction. Today only a few dedicated producers are still making these Malvasia dessert wines from local varieties including the Malvasia di Grottaferrata in Lazio, Malvasia di Bosa and Malvasia di Planurgia in Sardinia.

Malvasia delle Lipari

Since the 1980s, dessert wines made from the Malvasia delle Lipari variety has seen a resurgence in interest on the volcanic Aeolian Islands off the north east coast of Sicily. With distinctive orange notes, this Sicilian wine saw its peak of popularity just before the phylloxera epidemic when the more than 2.6 million gallons (100,000 hectoliters) was produced annually.

Malvasia nera

While most varieties of Malvasia produce white wine, Malvasia nera is a red wine variety that is used primarily as a blending grape in Italy, being valued for the dark color and aromatic qualities it can add to a wine. The Piedmont region is the only significant produce to make varietal Malvasia nera with two DOC zones covering less than 250 acres (100 hectares)-Malvasia di Casorzo and Malvasia di Castelnuovo Don Bosco. In the Puglia regions of Brindisi and Lecce it is blended with Negroamaro while in the 1970s & 1980s, it was a frequent blending partner of Sangiovese in Tuscany. In recent times, Cabernet Sauvignon has been supplanting Malvasia nera in Tuscany in both planting and in use as a blending partner with Sangiovese. Other regions growing Malvasia nera include the Bolzano region of Alto Adige, Sardinia, Basilicata and Calabria. Malvasia nerawines are often noted for their rich chocolate notes with black plums and floral aromas.

Malvasia di Candia, Malvasia Puntinata, Malvasia di Lazio

The Lazio region of Frascati is the source of the majority of plantings of Malvasia di Candia, a distinct sub-variety of Malvasia that is not part of the Malvasia bianca branch of the grape family. It is most often used for blending with the related Malvasia Puntinata and Malvasia di Lazio being more highly prized due to their higher acidity and tendency to produce less flabby wines.