Dear keepers of the knowledge.......

We produce Discworld beers from the books of Terry Pratchett. We take
care to try and get the flavour of the beer authentic to something you
might find on Discworld - to this end, out Old Kingdom was brewed
based on a recipe that came from Egypt. I have need of some help:

Those of you who are familiar with Discworld will probably know that
there is a distillery run by Jimkin Bearhugger in Ankh Morpork. He
makes strong whiskey - the type to take varnish off a table and eat
the wood beneath too.

In conversation with Terry Pratchett about future Discworld beers we
are looking to produce we agreed that since he (Jimkin) knows whiskey
and distilling, it would not be unlikely that there would be a Jimkin
Bearhugger beer or two being produced from the same premises.

So, my question to you fine folk is...Is anyone here aware of the use
of whiskey in the real life production of beers, be the spirit
included as part of a blending or during production?

If so, is there anyone today who uses whiskey in their beer production
process.

I would love to hear from anyone who might know?
--
Paul Kruzycki
www.bursarvixen.com
Bursar Vixen Enterprises.com

Paul Kruzycki a crit :


>So, my question to you fine folk is...Is anyone here aware of the use
>of whiskey in the real life production of beers, be the spirit
>included as part of a blending or during production?
>  
>

A few years back, we had a truly vile brew called Lwenbru Celtic 
Whisky Brew in this country (Switzerland). Twas a dreadful amber 
sweetish lager with a few percent of whisky added.

It was meant to emulate some well-known "whisky malt beers" such as 
Adelscott, Wel Scotch, Mortimer , Waverley (all French), and Eggenberger 
Nessie (Austrian). These beers are sickly sweet amber strong lagers, 
with peat-smoked malt added to the gist, and no proper hopping to speak 
of. Yuk.

On the other hand, at least one italian micro (Baladin) is said to brew 
one of its beers (Elixir) using a whisky yeast strain. The beer itsef 
certainly is whiskey-ish, nd a lot better that all those yucky 
whisky-flavoured lagers.

Cheers !

Laurent

-- 
Warning : you may encounter French language beyond this point.

Mais que va dire Ermantrude ? 
(F'murrr)

Laurent Mousson, Berne, Switzerland

On Tue, 12 Apr 2005 17:02:59 GMT, Paul Kruzycki
 wrote:


>Dear keepers of the knowledge.......
>
>We produce Discworld beers from the books of Terry Pratchett. We take
>care to try and get the flavour of the beer authentic to something you
>might find on Discworld - to this end, out Old Kingdom was brewed
>based on a recipe that came from Egypt. I have need of some help:
>
>Those of you who are familiar with Discworld will probably know that
>there is a distillery run by Jimkin Bearhugger in Ankh Morpork. He
>makes strong whiskey - the type to take varnish off a table and eat
>the wood beneath too.
>
>In conversation with Terry Pratchett about future Discworld beers we
>are looking to produce we agreed that since he (Jimkin) knows whiskey
>and distilling, it would not be unlikely that there would be a Jimkin
>Bearhugger beer or two being produced from the same premises.
>
>So, my question to you fine folk is...Is anyone here aware of the use
>of whiskey in the real life production of beers, be the spirit
>included as part of a blending or during production?
>
>If so, is there anyone today who uses whiskey in their beer production
>process.
>
>I would love to hear from anyone who might know?




Hi Paul

Try asking on <rec.crafts.brewing>.  

Somebody there is almost certain to have tried doing it.

Regards
KGB

{snipped}


> ... is there anyone today who uses whiskey in their beer production
process.
>
> I would love to hear from anyone who might know?
>--
>Paul Kruzycki


Try contacting Justin 'Buster' Grant, Head Brewer at the Breconshire
Brewery, who recently (1st March) brewed a stunning draught 'Whisky'
Beer called 'Spirit of the Dragon' at 5.4 % abv.

Either ...
Telephone : 01874 623 731

Write ...
The Breconshire Brewery
Ffrwdgrech Industrial Estate,
Brecon,
Powys,
LD3 8LA

or visit their website ...
www.breconshirebrewery.com

We recently joined in a brewery visit there (Apr 2nd) courtesy of
Cardiff Camra Branch, and all their other Beers available there on the
day - (and I might add, in the local Brecon pubs) - were excellent !

Cheers ...

Dave
The Sec-RAT-ary
Real Ale Tasting Society - R.A.T.S.  ®
www.the-rats.org

On Tue, 12 Apr 2005 17:02:59 GMT, Paul Kruzycki wrote:


> Dear keepers of the knowledge.......
> 
> We produce Discworld beers from the books of Terry Pratchett. 


I seem to remember a similar post a while ago quoting Mr P, about an
imminent cider production venture.  The idea was that we helped you out and
you sent us some cider for our trouble.  Nothing's arrived so far.

Not that I'm a bitter nitpicking person with a selective memory or
anything.

-- 
Cliff Laine, The Old Lard Factory, Lancaster  http://www.loobynet.com
* remove any trace of rudeness before you reply *

----------------------------------------------------------------------------
Using words well is a social virtue.  Use 'fortuitous' once more to
mean 'fortunate' and you move an English word another step towards
the dustbin.  If your mistake took hold, no one who valued clarity
would be able to use the word again.

   John Whale

Paul Kruzycki wrote:

> So, my question to you fine folk is...Is anyone here aware of the use
> of whiskey in the real life production of beers, be the spirit
> included as part of a blending or during production?
>
> If so, is there anyone today who uses whiskey in their beer
production
> process.


I recently read an article on this very subject. I think it was in
What's Brewing - probably the latest issue. The article mentioned a
couple of distilleries in Scotland that also brew and breweries that
also distill, and indeed some beers that are flavoured with whisky.
Details are hazy in my mind, but you could try to look up recent issues
of WB. If it wasn't What's Brewing, I can't remember where I read it.

Whisky, of course, is little more than distilled beer without the hops.
I think it was someone in this newsgroup that made this point recently.

d.

davek wrote:

> Paul Kruzycki wrote:
> 
>>So, my question to you fine folk is...Is anyone here aware of the use
>>of whiskey in the real life production of beers, be the spirit
>>included as part of a blending or during production?
>>
>>If so, is there anyone today who uses whiskey in their beer
> production
>>process.
> 
> I recently read an article on this very subject. I think it was in
> What's Brewing - probably the latest issue. The article mentioned a
> couple of distilleries in Scotland that also brew and breweries that
> also distill, and indeed some beers that are flavoured with whisky.
> Details are hazy in my mind, but you could try to look up recent issues
> of WB. If it wasn't What's Brewing, I can't remember where I read it.
> 
> Whisky, of course, is little more than distilled beer without the hops.
> I think it was someone in this newsgroup that made this point recently.


<slight pedant>
It is in the latest (April 2005) issue but it was in Beer rather than in 
WB itself.
</slight pedant>

-- 

regards

Stephen

IIRC , if it's whiskey it's from Ireland , if it's whisky it's from
Scotland.

valeofbelvoirdrinker wrote:


> IIRC , if it's whiskey it's from Ireland , if it's whisky it's from
> Scotland.


Usually, if it's spelled "whisky," yes, it's Scottish.  But "whiskey"
comes from more than just Ireland:  bourbon is an American whiskey, and
Canadians are also known for their whiskey.

Apropos of this, it might be worth noting that American microbreweries
have taken to making ales flavo(u)red in bourbon casks.  The results can
be quite extraordinary; in some cases, even overwhelming.
-- 
dgs

On Wed, 13 Apr 2005 19:05:43 +0100, loobyloo
 wrote:


>I seem to remember a similar post a while ago quoting Mr P, about an
>imminent cider production venture.  The idea was that we helped you out and
>you sent us some cider for our trouble.  Nothing's arrived so far.
>
>Not that I'm a bitter nitpicking person with a selective memory or
>anything.


Hi,

I did indeed drop into the group to ask for assistance a while ago,
and received some interesting (and useful) responses - our first batch
of cider for Nanny Ogg's Scumble was produced following some of this
advice.

We sent sample bottles to a number of people who responded, and I
thought we'd managed to get all of them - perhaps some who just posted
to the newsgroup were missed from this process?

Anyway, if you, or anyone else who offered advice was missed can
contact me by e-mail (attaching a copy of your post) I'd be happy to
send you a bottle of cider or the new beer when we have them. The
first batch of our cider has sold out (we have a couple of bottles
knocking around the place), but we are at the time of year when
fermenting and bottling takes place, so will be getting it back in
stock soon.

If anyone reading this newsgroup happens to be involved in the CAMRA
group covering Wincanton I'd love to hear from them. We are hoping to
hold a Discworld Beer festival in December, in Wincanton and to have
all our beers available in cast and bottled form along with some of
the other beers produced by our suppliers and other local breweries.

Anyone in the area interested in helping can contact me via e-mail.

Thanks again for the great beer + Whiskey suggestions - it looks like
I have some people to talk to....
--
Paul Kruzycki
www.bursarvixen.com
Bursar Vixen Enterprises.com

On Mon, 18 Apr 2005 08:30:05 GMT, Paul Kruzycki wrote:


> On Wed, 13 Apr 2005 19:05:43 +0100, loobyloo
>  wrote:
> 
>>I seem to remember a similar post a while ago quoting Mr P, about an
>>imminent cider production venture.  The idea was that we helped you out and
>>you sent us some cider for our trouble.  Nothing's arrived so far.
>>
>>Not that I'm a bitter nitpicking person with a selective memory or
>>anything.
> 
> Hi,
> 
> I did indeed drop into the group to ask for assistance a while ago,
> and received some interesting (and useful) responses - our first batch
> of cider for Nanny Ogg's Scumble was produced following some of this
> advice.
> 
> We sent sample bottles to a number of people who responded, and I
> thought we'd managed to get all of them - perhaps some who just posted
> to the newsgroup were missed from this process?
> 
> Anyway, if you, or anyone else who offered advice was missed can
> contact me by e-mail (attaching a copy of your post) I'd be happy to
> send you a bottle of cider or the new beer when we have them. The
> first batch of our cider has sold out (we have a couple of bottles
> knocking around the place), but we are at the time of year when
> fermenting and bottling takes place, so will be getting it back in
> stock soon.



Thanks for that Paul.  I wasn't being that serious, and I'm sure what
little information I provided wouldn't have helped you a great deal.  I'll
keep an eye out for your beer and cider though.
-- 
Cliff Laine, The Old Lard Factory, Lancaster  http://www.loobynet.com
* remove any trace of rudeness before you reply *

----------------------------------------------------------------------------
Using words well is a social virtue.  Use 'fortuitous' once more to
mean 'fortunate' and you move an English word another step towards
the dustbin.  If your mistake took hold, no one who valued clarity
would be able to use the word again.

   John Whale