december edition : 2011

december edition : 2011 le ews n e d a r t thly The mon e h t f o % Only 5 for Punks Equity Left. Shares uy chance to b t s la r u o y y This is E...
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december edition : 2011

le

ews n e d a r t thly

The mon

e h t f o % Only 5 for Punks Equity Left. Shares uy chance to b t s la r u o y y This is Ever! Hurr g o D w e r B shares in ut! nt to miss o a w ’t n o d u if yo

l i e v n u e w And for our plans ewery. new br

og

rewD B m o r f tter

It’s not the end of the world...

...it’s the craft beer

revolution

Plans for the New Brewery and our 2012 expansion unveiled.

Hop Propaganda – december edition : 2011

Invest in BrewDog: www.brewdog.com/equityforpunks

e are excited to unveil our plans to build the world’s first fan-funded brewery. Planning permission for a new £6.5million low carbon brewing facility in Aberdeenshire has already been submitted, following investment of over £2m from beer drinkers across the world through Equity for Punks. We have grown by over 100% in 2011, and through the investment of craft beer drinkers all over the world in Equity for Punks we are planning on exceeding that growth in 2012. The new facility will give us much needed brewing capacity, to help meet the growing global demand for our beers.

For those who still want to invest, visit:

www.brewdog.com/ equityforpunks to buy part of BrewDog from £95

We already own the land at Balmacassie, and we also bought the adjacent field here – a total of 3.6 acres. Initially we will only develop one of them, leaving the adjacent one as a field until we need extra space at which point we will develop it, meaning we have loads of room to grow at the new location.

The new BrewDog brewery will house state-of-the-art, energy efficient craft brewing equipment and will create 20 new jobs immediately, rising to over 75 during the next five years.

Invest in BrewDog: www.brewdog.com/equityforpunks

Some Stats on the new facility: • An initial 3000 m2 brewery will built on the 3.6 Acre Site • The new brewery will have an initial capacity of 100,000 HL per annum, expandable to 300,000 per annum • 4 Vessel 100HL Brewhouse with a heat recovery system • We will take our 27 existing fermentation tanks • Add 10 new 400HL FV tanks (and we have plenty space for more) • A new bottling line The brewery offices are being designed by the super cool CM design scamps who do all the interior design for the BrewDog bars and are going to be fitted out in the same industrial, utilitarian way with reclaimed materials and used furniture.

This along with proposed new bars, which you will all own part of, has all been made possible by Equity for Punks investments, we hope you enjoy being part of this as much as we like having you onboard. Give yourself a pat on the back and have a Punk IPA, you deserve it. Hop Propaganda – december edition : 2011

Say hi to...

onlyth5% e

f o Equity for Punks shares left

This is your last chance to buy shares in BrewDog or to increase your holding – hurry if you do not want to miss you!

Equity for Punks has been a big hit so far. This innovative and alternative business model has received huge media and critical acclaim and so far over 5,000 new shareholders have invested in BrewDog plc. The success of the offer means there are only 5% of the shares available for purchase. So if you want to invest, or increase your Erikka Askeland in the shareholding you better Scotsman: ‘In an era when hurry to ensure you don’t fat cats and the shortmiss out. With 95% of the termist grubbing of the shares already sold, when City has caused near riots we hit 100% the share on the streets of London, offer automatically closes BrewDog’s DIY punk and shares in BrewDog aesthetic is charmingly are no longer available to informal and appealing.’ purchase. Equity for Punks II has so far been featured in The Times, The Financial Times, The Express, The Herald, The Telegraph, The Scotsman, City AM, on also on AOL Daily Finance, Sky News, ITV News and BBC Radio. Our growth so far has been phenomenal. With that growth all set to continue we want you to share in our future success and own your very own part of BrewDog. This is going to be an awesome journey and we want to take you with us on it. Hop Propaganda – december edition : 2011

Rebecca Equipped with a pink BrewDog hard hat and a nose for craft beer awesomeness, our project manager, Rebecca is tasked with raising our growing family of BrewDog bars up and down the country. “After working at BrewDog Aberdeen for a few months I was promoted to Project Manager for the Bar Division and have never looked back.” Rebecca’s role as Project Manager takes her right across the country and involves everything from sourcing reclaimed gym flooring to reliable bricks! My job, in a nutshell, involves wearing a pink BrewDog hardhat and shouting at builders! I get to move all around the country, working on the front lines to ensure that new BrewDog bars open on time and are awesome.’ I’m currently working on our next bar in Camden (@BrewDogCamden on Twitter) which is due to open in December as an early Christmas present for our London fans.” Want to say hi to BrewDog’s Project Manager? Drop Rebecca an email at: [email protected]

Invest in BrewDog: www.brewdog.com/equityforpunks

BrewDog

Camden

Brewing with

t s a l l a B Point Date: 16th November 2011 Location: BrewDog HQ, North East Scotland The Team: James, Stewart & Bruce (BrewDog) and Yusseff Cherney (Ballast Point) The Beer: A San Diego Scotch Ale. OG 1090 The Hops: Challenger, First Gold, Amarillo

Our latest craft beer bar, and our first outside Scotland, is due to open on Saturday 11th December. BrewDog Camden, on 113 Bayham St, will be a library of beery masterpieces from the likes of BrewDog, Stone, Mikkeller, Struise, Alesmith and many more. You can possibly expect some very rare beers, a tank, a shark smoking a pipe of hops, some penguins and bar snacks prepared by a very special guest when we open. At least some of that is true…

The Twist: This beer will be aged in whisky casks with decadent, indulgent and yummy raisins soaked in Ballast Point Rum Look out for it in mid 2012…

Lost Dog and AB:08

December will also see the release of Lost Dog, our collaboration with Lost Abbey brewed in February 2011. This is an imperial porter aged in killer rum barrels.

James with Lucy and Jonny, 2 new recruits for BrewDog Camden during their 2 week brewing induction. Invest in BrewDog: www.brewdog.com/equityforpunks

AB08, the next beer in our Abstrakt series, is a deconstructed blonde imperial stout coming in at 11.8%. We only used extra pale malts, but added mountains of oats to provide a thick mouthfeel. We added coffee and cacao in the kettle for the roast, chocolate notes and post fermentation we aged the beer on toasted oak chips, liquorice and more coffee beans and pure cacao. Hop Propaganda – december edition : 2011

mash e w w o H

Stewart and Martin with 5 different malts: Marris Otter Pale Malt, Munich Malt, Caramalt, De-husked roasted Crystal Malt and Chocolate Malt.

B

rewing is a pretty simple, natural process. We are taking malt, water, yeast and hops and trying to make something awesome. And it all starts with mashing. Mashing happens in the inventively named Mash Tun. For each batch we brew we mix 1000 kilos of malted barley with hot water. We then wait, somewhat patiently, while the starch in the malt converts to sugar. It is this sweet solution (known as wort) which we will then drain from the mash tun and boil in the kettle. The sugars from the mash provide the fuel for the yeast to create alcohol and we also shape the beer and create the base of flavour in the mash tun. Here is how it goes down scamps.

Marris Otter Pale Malt: the backbone of all our beers.

Hop Propaganda – december edition : 2011

Malt brings many things to a beer - flavour, colour, aroma and the sugar which ultimately creates the alcohol. When mixed with hot water the complex sugars in the malt are broken down and extracted into the liquid.

To ensure adequate mixing, we also mix the mash by hand with a plastic spade.

Getting ready to mash in some Punk IPA: each 25 kilo sack of malt is added by hand.

The amount of malt we use in relation to water, ultimately determines the ABV. More malt in relation to the water = more sugar in the solution = more fermentation = higher alcohol content. It is a little bit like making coffee, the more coffee beans in relation to the water you have, the stronger your coffee will be. The same is true for malt.

The malted barley is hydrated (mixed with hot water) as it enters the mash tun.

Invest in BrewDog: www.brewdog.com/equityforpunks

As the sugars dissolve into our wort, the liquid becomes denser. By measuring the density of the wort we can determine the Original Gravity. The higher the original gravity, the stronger the beer will be. As the beer ferments, the yeast eat up the sugars (more on this in a later blog) reducing the density of the liquid. By constantly measuring density during fermentation, we keep a tight control over a beer’s progress and we know when it hits it’s target alcohol content. The original gravity of some of our beers is as follows: Trashy Blonde – 1041 Punk IPA – 1053 Hardcore IPA – 1083 Tokyo* – 1140 The body of the beer is also determined in the mash tun, partly mainly by the mashing temperature. A higher strike (or mash) temperature can draw more from the malts meaning the resulting beer can have a thick viscous body whereas a lower strike temperate result in a beer with a much lighter mouthfeel. We mash Punk IPA in at 65 degrees.

After the wort is transferred to the kettle, we are left with the spent grains in the mash tun.

The lightness of Punk IPA comes from the Marris Otter, with the Caramalt adding a little sweetness for the hops to play from. The dark, encapsulating cacao and coffee notes of Rip Tide comes from the Chocolate Malt, Dark Crystal Malt and heavily roasted malts we use in that beer. After the mash has converted the starch to sugars and drawn colour, flavour and aroma from the malt we gently add hot water (a process called sparging) to help flush out all this goodness and transfer the sweet solution to our kettle for boiling (more on the boiling process later too).

The malt bed of spent malt in the mash tun after sparging.

The spent grains are then dug out from the mash tun and collected by a local farmer who uses them to feed his heard of cattle. He currently collects over 15 tons per week from us making for some very happy cows and a sustainable and environmentally friendly use for our used malts.

Brewer Andy with the wort of Hardcore IPA as it is transferred from Mash Tun to kettle. Ready to be boiled and hopped! Brewer George with a temperature sample of the mash.

We use a wide range of different types of malted barley to get different tastes, aromas and textures in the beers we brew. From the light Marris Otter malt to others which have been roasted to different temperatures which allow us to impart different flavours to our brews.

Invest in BrewDog: www.brewdog.com/equityforpunks

Head Brewer Stewart Bowman gets all the good jobs!

Hop Propaganda – december edition : 2011

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The ideal gift for the dedicated. Buy online at www.brewdog.com or in any of our bars, just ask our friendly staff.

Join the craft beer revolution!

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BrewDog plc Unit 1 Kessock Workshops Fraserburgh, AB43 8UE, t: +44 (0) 1346 519 009, James Watt: [email protected]