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Poppyland Brewery under new management: website archived 2019

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Brewing in 2015

Making a sour wort with the malt grains themselves

Having got to know the equipment fairly well and experimented with a variety of styles over the past 3 years, I am now exploring the world of yeasts and other micro-organisms in greater depth. Often the neglected element in British beers, the variety of critters that can be employed to make beer is enormous and they contribute all kinds of flavours. For an artist in beer it is like discovering a whole new paint box with many colours to dazzle and excite. Add to that other grains like wheat, rye and more, plus foraged ingredients from North Norfolk as well as new techniques and the possibilities are endless. As I always said, I want to explore just what beer can be. There are no rules, no limits other than creating exciting and drinkable beers. It is like charting a whole new universe of flavours. Who knows what is out there? Come explore with me.

The gruesome picture above is the wort for Freshes Creek in early February 2015. This is the first stage of fermentation where I suspend 3 kg of uncrushed Maris Otter malt (from Branthill Farm, near Wells next the Sea) in the ferment and then try to keep it hot (40-44 C) for around 90 hours. You can see some of the grains have escaped. No worries. After that the wort is boiled with hops and fermented in the normal way with brewer's yeast. As someone once said, "If you really love something, don't ask what goes into it". From this comes a delicate clear beer with a moussey head and flavours that, when matured, that will make you think you are drinking a certain sparkling French wine. I flatter myself of course.

Martin Warren, The Poppyland Brewer

Catalogue of 2015

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