Have Brewery – Will Travel
September 10 2012
It’s 7 o’clock in the morning, the Sunday morning after Beervana, and most sensible craft beer enthusiast (not to mention quite a few less sensible ones) are still tucked up in bed. But we’re not. Despite having only finished packing up our Beervana stand about 6 hours earlier we’re now setting up our little brewery and bar just outside the front of Moore Wilson’s. It’s the Wellington on a Plate Food Heroes’ market and for a day the Moore Wilson’s car park has been taken over by an army of stallholders offering just about every kind of produce imaginable. It’s a foodie’s dream and more than enough reason for us to be there, but there is another reason.
Just outside the front of the store is a water fountain, a very special water fountain which is fed by the Thompson Lewis Crystal Spring bore which taps into an aquifer of pure artesian water 470 feet beneath Wellington. I have actually spent a number of distracted shopping trips to Moore’s, often totally failing to buy what I’d gone to get because I’ve been thinking about brewing with this water. This was, finally, my chance.
We’ve brewed al fresco before. The last time was in the hop fields of the Tadmore Valley for our hop harvest brew. Brewing out in the middle of a hop field is challenging. Brewing outside a supermarket has its own challenges, but a lack of convenience is not one of them. So in addition to Moore Wilson’s spring water, English Maris Otter, Aromatic and Crystal malts and whole New Zealand grown Goldings hops, a quick nip around the store yielded some fresh oranges to zest and a rather nice jar of marmalade.
The resulting beer is our Moore Wilson’s, Old English Bitter Marmalade, a proper English session Bitter with a marmalade twist, coming in at a modest 3.8% abv, dry hopped and conditioned in the Firkin and served straight from the cask on the bar top at Hashigo Zake tomorrow. We’re calling this number one of 24 More, a nice gentle start to our next installment of new brews at the bar where it all started.
It’s good to be back.