There are so many great new beers and new breweries joining our line-up it’s sometimes hard to keep up. This week I decided to take a look at three new breweries from across the water you may have missed in the last couple of months. Each produce a fantastic range of beers, too may for this blog to contain, so I’ve had to pick just one from each to showcase what each the brewery is about.
Wylam have a pretty long history in the craft beer world as they began brewing in 2000. A lot has changed in the UK brewing scene since then, Wylam has moved with these changes, from ‘real ale’ to hoppy West Coast styles. They also operate out of perhaps one of the most impressive looking breweries in Newcastle’s Palace of Arts, built in 1929 as part of a world’s fair exhibition, The North East Coast Exhibition.
Their Swipe Right pale ale is packed with soft and juicy hop fruit notes. Plenty of citrus and tropical fruit (melon, papaya, passionfruit, grapefruit) mixed with a light pine needle character. The flavour follows from the nose on an exceptional smooth pale malt body. Mild bitterness to the finish, reminiscent of bitter orange peel.
Now for a brewery with an even longer history, Samuel Smith. Yorkshire’s oldest brewery brews using water from an on-site well. The original well, sunk in 1758, is still in use with the hard water is drawn from 85 feet underground. Samuel Smith’s beers are fermented in ‘stone Yorkshire squares’, fermenting vessels made of solid slabs of slate, which give the beers a fuller bodied taste. They have used the same strain of yeast since the nineteenth century.
The Organic Chocolate Stout pours dark and dense with a creamy beige head. Roasty aromas of dark malt, hazelnuts and cacao. The body is velvety with weight from unfermented sugars. Taste is sweet with chocolate notes to the fore alongside caramel and cream. Light fruit notes of cherry and red berry towards the back end. Long creamy sweet finish.
My final pick is a brewery that is bring farmhouse beers to a new level using mixed fermentation and barrel aging and blending as well as foraging for ingredients. The Wild Beer Co. brew beers that reflex a real sense of place, their house wild yeast was collected in a nearby orchard.
Redwood 2017 brings lots of Wild Beer is about in to one bottle. A sour ale aged with locally foraged summer fruits for one year in red wine barrels and finally blended by the team at Wild Beer. Full bodied with flavours of tart berries alongside cranberry and sweet plum. Beneath you will find dry wood notes with an earthy funk and a light touch of sweet spice. Finished with a light touch of toasted oak and a deep fruity and mildly sour twang. A wonderfully complex and rewarding beer.