Author: abbeydale.admin

We’ve got a delectable duo of special new releases emerging from our Funk Dungeon small batch mixed fermentation project this week! Here’s our Funk Dungeon brewer and blender (and bottler, and labeller!) Jim to tell you all about them…

Olicana Dry Hopped Heritage Saison

First up is a 5.0% barrel aged, bretted saison, dry hopped with UK grown Olicana. The base beer for this release was brewed in late March 2022, and features a complex mix of malt. It was predominantly created using Plumage Archer heritage grain, one of our favourite base malts for mixed fermentation brewing because of its complex biscuit maltiness. Alongside this was plenty of rye malt for a pleasant spice, and a good helping of torrified wheat to add to the wort complexity, giving the brettanomyces (brett to its friends) and other microorganisms plenty of food during the aging process. Finally, a little touch of crystal rye, to add a residual sweetness and body that balances out the end product. 

Late boil additions of Olicana in the kettle bittered the wort to around 60 IBUs. UK grown Opus hops (previously known as CF182) from the Charles Faram development programme were added on the brew day – 6.25g/l in the hop back, and we primary fermented with a non-Diastatic farmhouse yeast strain. Many saison strains contain a gene which is responsible for diastatic action (additional enzymatic action that breaks down malt sugars and can cause excessive fermentation) – we chose to use one where this gene has been removed, thus making it much safer for use in our brewery, as there is a lower chance of cross contamination of yeast that could wreak havoc with our clean beers!

After a good Olicana dry hop during fermentation, the beer was racked into barrel and pitched with our house brett blend which brings a gentle tartness to the party. After sitting in French oak for about a year, another dry hop of whole cone Olicana was added directly to the barrel for extra hop vibrancy, before packaging into bottle and keg. The hops give flavours of ripe stone fruits, alongside a deep herbal character and gentle bitterness, which balances beautifully with the oak presence found in the beer.

The artwork for this one, created by our designer James Murphy, depicts a funky Roman legionary! Olicana was the name for the Roman fort situated where the town of Ilkley now stands (the hop itself was actually named by Ilkley Brewery, who worked with Charles Faram on its development), so this was a clear source of inspiration for our skellie friend’s next adventure.

BA Tea Saison with Cider Lees

Release number 2 is a 5.4% barrel aged saison aged on cider lees, a real experiment created with the help of our friends at Duckchicken Cider.

We knew we wanted to work with James and Colleen of Duckchicken after they joined us at Funk Fest 2019 and blew us away with a tasting of their unique small batch ciders (please do look out for them, every single one we’ve tried has been absolutely delicious), and finally in 2022 we were able to make it happen.

A lightly fruited base beer was selected from our barrel stock. The brew itself for this one was a complex wort enriched with caramalt and wheat, to keep some body and sweetness in the flavour of the beer through extended aging. In the hot side of the brew, we used whole peaches for a rich pithiness and a little nuttiness from the character of the stone. Accompanied was a sencha green tea with hibiscus and dried peach for a soft tannic balance. But the real interest in this release comes from the secondary fermentation, spent aging on cider lees from Duckchicken. 

Lees are the residue from the skins and wild yeast which are left behind after cider production. They contain a lot of complex microbes that aren’t present in our usual house yeasts. The lees were added straight to barrel and allowed to age for a number of months, giving a layer of interesting almost apple skin character to the beer and a beautiful distinctive freshness. Well rounded and with delicate tannins sitting in perfect balance with the light tartness of the finished beer.

The artwork shows, somewhat unsurprisingly, a duck and a chicken! We wanted to have a bit of a whimsical feel to this one, bringing the poultry into a scenario with our familiar skellie character (now there’s a phrase I don’t think anyone’s ever written before), and features a cheeky duck stealing away the apple!

There are just over 100 bottles of each, and they’re available now via our online shop (including as a pair in our snazzy new bottle gift boxes, if you’re looking for a Christmas present for a funk-loving friend!) and from independent retailers.

Planning a party?  Setting up a soiree? Putting some forethought into festivities?

Make it an event to remember with a full cask of delicious Abbeydale Brewery beer! Available to purchase through our online shop, we’ll provide you with a cask, and everything you need to pour yourself 72 of the freshest, tastiest pints you’re likely to get your mitts on!

We can deliver locally to the following postcode areas – S1, 2, 3, 6, 7, 8, 10, 11 and S17 – or collect from the brewery (Aizlewood Road, S8 0YX) at your convenience. We recommend collecting your beer the day before you’d like to serve it, to allow it time to settle.

Our opening hours in the run up to Christmas are as follows:

• 2-5 Monday 11^th & Tuesday 12^th
• 12-6 Wednesday 13^th – Friday 15^th 
• 12-4 Saturday 16^th December
• 2-5 Monday 18^th & Tuesday 19th
• 12-6 Wednesday 20^th & Thursday 21^st 
• 12-4 Friday 22^nd December
• 12-4 Saturday 23rd December

On Mondays and Tuesdays we are open for collection of pre-ordered items only, Wednesday through Saturday as shown above we are open as a pop-up shop, so come and have a browse!

You’ll be provided with all the information you need to get the best out of your beer, but if you’d like a preview of how it all works do check out our brewer Christie who can take you through it in this handy video!

Cheers,

Team Abbeydale

For the next in our blog series where we get to know Team Abbeydale a little better, we’re shining the spotlight on Edd, our Online Sales Manager! It’s his busiest time of the year right now getting all your Advent Calendars and Christmas beers ready, so we thought it’d be nice for you to learn a bit more about the gift guru behind the boxes (sorry, Santa, we reckon Edd wins this round).

First up, the basics! What’s your name and where do you come from?

Hello! My name’s Edd, and I’m originally from Kendal, in Cumbria, though I’ve lived in Sheffield for 14 years now!

What is your role at Abbeydale Brewery?

That’s not as simple a question to answer as you might think… ostensibly I run the online shop, but I’m also part of the marketing team, I’m occasionally needed to go out and do deliveries, and I’m part of the sales team so get to hit the road meeting our customers. I also order our merchandise and other bits and bobs for the business. (Editor: so this means he’s the mastermind behind the Moonshine mugs – click here to get yours!)

What’s your favourite beer and why?  

My favourite beer style is easier than favourite beer, it’s a proper, hop forward, West Coast IPA.  Around 7%, golden in colour with a clean yeast profile and packed with the classic US hops which first made me fall in love with beer.  If I had to put a name to it, it’d probably be Sierra Nevada Torpedo

What’s your favourite thing about working at Abbeydale Brewery?

I’m being paid to talk to people about beer for a living, and, please don’t tell anyone, but I would probably be doing that for free otherwise anyway.

Best place to enjoy a pint?

I worked in pubs for years, and the best pint you can ever have is the one you have at the end of a really busy night with the people you work with, after getting all the customers out!

Where did you have your first (legal!) pint?

The Masons Arms, Kendal.  It was a grotty back street boozer at the time, but my friends and I adopted it as our local, mainly because the jukebox had a decent selection and the pool table was cheap. 

Fries: Bacon or Scampi?

Scampi, obviously, though my dogs Digby (previous winner of the Sunfest Dog Show) and Kipper tend to prefer bacon, so I have to go for both (Ah, the old surf and turf! – Editor’s note)

When you’re not chatting about beer, what do you get up to?

I love to cook, and I’m in the process of building a wood fired pizza oven from scratch in my back garden.  I’m going to need to eat an awful lot of pizza to make it a worthwhile investment, but that’s a cross I’m willing to bear.

And finally… If you were a cartoon character, who would it be?

I think in everyone’s heart of hearts they’d love to say Bugs Bunny, but I do worry I’m more Goofy!

Ale as old as time… 

Here at Abbeydale Brewery, we’ve never really followed trends, bought into “hype” or gone along with what’s popular, preferring instead to quietly steer our own course and, quite simply, to brew the types of beer we want to drink.  So, rather than a thick, chewy, triple chocolate vanilla ice cream bourbon biscuit pastry IPA, whilst the craft beer world clamours for the freshest, most progressive and boundary pushing beers, we’ve produced… an old ale. 

Old ale is a style that’s been in existence since hops started being added into beer. Like Abbeydale Brewery, it’s never gone out of fashion – largely because it was never really in fashion in the first place. 

The history of old ale begins around 400 years ago. Hops had just been introduced into the brewing lexicon of England – they’d been used in continental Europe since around the 9^th century, but prior to the 1600’s as a country we were happy with using yarrow, heather, mugwort and other such adjuncts. Hops however, had several advantages – they were cheaper, grew relatively easily, and rendered beer much more stable. The extended shelf life which hops gave to beer meant that beer could be stored for long periods and aged, meaning that flavours would be allowed to develop over time, mellowing and melding to create something unique. 

The beer would be brewed to a high gravity to achieve a high alcohol content, and stored in large casks or vats, emerging from these vessels as “stock”, “stale” or “old” – flat and entirely lacking in carbonation.  This would then be blended with “mild” or fresh beer before being served – the intense, oaky flavour of the old ale being rounded and enlivened by the addition of the more recently brewed, unaged beer. 

The 2023 Vintage of our Old Ale has taken inspiration from this history, and has been brewed to 8.0% ABV, lightly oaked and aged for four months to mellow into a clean, silky smooth and sensuous beer. A gently rounded hop bitterness gives way to a complex malt bill that will allow flavours to develop through cellar ageing for years to come.  At the time of bottling, creamy vanillin flavours and notes of chestnuts are evident, alongside a subtle oaky spiciness which lingers in the finish with a gentle warmth. The perfect drink to sip beside a fireside on a cold winter night, or to act as a delectable accompaniment to a richly flavoured dish such as roast beef or lamb (dare we go so far to suggest it as the ideal pairing for your Christmas dinner?!) 

The artwork, created by our designer James Murphy, pays homage to our history, featuring an illustration of Beauchief Abbey, the old ruins of which inspired our brewery logo. The map in the background shows the location of the brewery, and dates from the early 20^th century. And under the vintage you will see a leaf from one of the trees that can be found in the ancient woodland of Ladies’ Spring and Park Bank woods which surround the abbey grounds – for 2023, a Sessile Oak leaf has been selected. 

The release is limited to 750ml bottles designed for savouring and sharing, with a tiny number of kegs and casks available to trade (pre-orders now being taken!) – one pin is already destined to grace the bar at our very own pub, the Rising Sun. The remainder of the batch will continue to quietly rest, ready to be blended back and form part of next year’s vintage. This is an exciting next step into our ageing programme, which we hope will sit beautifully alongside our more regularly available beers in years to come.

The beer is available now, including individual bottles from our online shop. We can’t wait to see how this beer develops over time, and we hope you will join us on this journey.

Cheers,

Team Abbeydale

The latest variation of our Heathen American Pale Ale is a showcase of new innovations which are making waves in the beer world – introducing Incognito Heathen!

As with “regular” Heathen, this version is also single hopped with Mosaic and comes in at 4.1% ABV, to ensure it’s the flavour profile you know and love, but with hops added in Incognito® and Spectrum form – cutting edge products which bring maximum flavour impact in an efficient and more environmentally friendly way.

Expect big citrus notes, a punchy tropical character with a mango-forward flavour, and a clean, zesty finish with a slightly softer bitterness and a gentler IBU. The family resemblance is still of course incredibly clear, but our Incognito Heathen is just that little bit more laid back and luscious than its crisp and crushable cousin!

We were joined on the brewday by our good friend (and former member of Team Abbeydale!) Dave Kerr, now at Barth Haas, who supplied the Incognito® and Spectrum Mosaic for our brew and talked us through how to make the most of them.

Both Incognito® and Spectrum are 100% natural hop material which come in liquid form and can be used in place of the thirsty little pellets we would typically use instead. This means we were able to reduce our losses and could achieve a greater yield compared to our usual brewing processes.

The Incognito® Mosaic was added first, at the whirlpool stage of the process – it comes in liquid form, so we could pour it straight in! Each litre of Incognito roughly equates to 6kg of T90 pellets.  Spectrum is used at the dry-hop stage, and is a fully dispersible liquid which helps to achieve a further increase in yields, and a reduction in tank turnover times, which again is very handy when our vessels are at a premium.

Brewhouse efficiency is something we’ve been focusing on recently – we don’t have room for any more tanks in the space we have available, so getting the most out of the kit we already have is ever-more important! Alongside this, we’re always looking for ways to improve our environmental impact and sustainability. The compact tubs which contained our Incognito® and Spectrum hops reduced storage and transportation requirements – as well as making cleaning up (every brewer’s favourite!) a little easier, and therefore using less water.

Overall, our brew resulted in almost 10% more beer than we’d usually get, and it tastes pretty damn good too! Incognito Heathen is available now in cask, keg and can, including from our online shop – why not get yourself some of each Heathen variation and see if you can taste the difference?!

Cheers,

Team Abbeydale

The people of Abbeydale Brewery are what makes us, so we wanted to share a little more about them! Next up we’ve headed into the brewhouse for a quick chat with our Ash.

First up, what’s your name and where do you come from?

I’m Ash, and I’m Tarn born and bred! (Editor’s note, that means Barnsley, for the benefit of anyone not from round these parts!)

What is your role at Abbeydale Brewery?

I’m one of the team of brewery operatives, so I’m here, there and everywhere within production! Whether it’s in the brewhouse, on the canning line, or filling casks, no two days are ever the same.

What’s your favourite beer style and why?

I’m going to have to say IPA – and Voyager is one of my favourites, it’s approachable with great flavour and always pairs well with food. I’m also a fan of New Zealand hops, and I’m looking forward to creating some new recipes showcasing these, which are due for release in 2024. So watch this space!

What’s your favourite thing about working at Abbeydale Brewery?

I get to be involved in producing great beer! Plus there’s always a great atmosphere within the team.

Best place to enjoy a pint?

At home, relaxing in the garden.

Where did you have your first (legal!) pint?

I think it’d be the Old No 7 in Barnsley, which used to be run by Acorn Brewery.

Fries: Bacon or Scampi?

Got to be Scampi Fries!

When you’re not busy in the brewhouse, what do you like to get up to in your spare time?

These days it’s mainly spending time with my baby son! I’m also a keen homebrewer which is how I made my first steps into the world of beer. My favourite beer which I’ve made in the past is a Blood Orange Witbier, and yes I will be floating the idea of scaling it up for our brewkit!

Who’s your hero (beery or otherwise!)?

My grandad!

The next iteration of our Sparkling Hop Water is out now, this time featuring another of our favourite hops, Mosaic!

Whilst our Sparkling Hop Water is very much not an alcohol free beer, instead sitting more comfortably in the soft drink category, it is inspired by the ingredients we know and love from our core business. As such, the hops we have selected so far are those which we’re incredibly familiar with from the beer making process. The prototype batch, featuring Nelson Sauvin, was an instant hit – this hop features in our Deception New Zealand pale ale, and is renowned for notes of white grape and elderflower, which worked perfectly in our relaxing and spritzy soft drink.

Whilst we’re delighted with how batch one came out, it isn’t really the Abbeydale way to simply settle for the first thing we’ve tried – we always prefer to experiment, push the boundaries, explore and continually keep on learning. So, for the second release we’ve looked to the Brewers Emporium range and our Heathen American Pale Ale for inspiration, and settled on a Mosaic hopped sparkling water this time.

Expect the same refreshing and delicate hit of flavour, but with subtle notes of grapefruit and mango creating a citrussy, tropical effervescence on the palate. We think it pairs sublimely with a spicy Thai salad, but its gentle sparkle also makes it the perfect post-run pint! Best served over ice, with a slice of your favourite fresh citrus fruit, or dried mango if you’re feeling fancy!

No booze, no artificial flavourings, no caffeine, and naturally low in sugar and carbohydrates – a true elixir of spritzy, zesty, mindful drinking! Head to our online shop to pick yourself up some cans, or look out for them on the shelves of independent venues!

0% alcohol, 100% refreshing.

What hop would you like to see us try next?!

Cheers,

Team Abbeydale

We thought it was about time you got to know the people of Team Abbeydale a little bit better, so we’re starting a series of blogs sharing their stories. Kicking things off is the lovely Mick, from our sales team!

First up, the basics! What’s your name and where do you come from?

I’m Michael, known to my colleagues and customers as Mick. I live at Loxley, just a hop and a skip into the Peak District and the parish of Ecclesfield, but I’m originally from the top of Fox Hill and spent my youth biking in the woods and playing on the farms making tree swings and dens. Sheffield born and bred!

What is your role at Abbeydale Brewery?

Predominantly sales, but I like to be as helpful as I can be in all aspects of the business. Mainly my day-to-day role involves chatting to our customers, whether over the phone or heading out on the road to say hello in person!

What’s your favourite beer and why?

So my previous favourite was a barrel aged sour from Wild Beer called Modus Operandi, but if I’m just after a nice reliable pint I can trust it’s got to be Heathen!

What’s your favourite thing about working at Abbeydale Brewery?

The camaraderie and the sense of belonging to something more than just a workplace.

Best place to enjoy a pint?

Tricky question! I love a pint at my local, the Wisewood Inn, and they also do a cracking Sunday dinner. But for sheer banter and a good laugh I love the Beekeeper in Hillsborough, and after a day in the sea it has to be the North Riding in Scarborough.

Where did you have your first (legal!) pint?

In the Traveller’s at Wadsley Bridge, which is also where I proposed to my wife! The pub itself has now been knocked down, but the fire place from it which is where we met is now in the Millowners down at Kelham Island Museum.

Favourite snack to enjoy alongside a beer?

Cheese and crackers, or a good bratwurst if at an event.

When you’re not selling beer, what do you get up to?

I like to be near the sea, lakes or rivers with my surfboard and dog Storm, although my surfboard rarely gets any use these days unfortunately.

And finally… If you were a cartoon character, who would it be?

Speedy Gonzales as I love Mexican food (as long as it’s not too spicy) and that sombrero would fit nicely in my hat collection. I’m also partial to a little tequila. One day I’d love to visit Mexico. A fast, quick witted hero – what’s not to like?!

We’re incredibly excited to announce that we’re one of 12 breweries taking part in COLLABAGEDDON 2023, an incredible beery event curated by the wonderful Elusive Brewing.

The concept for Collabageddon is simple: 12 breweries, each paired up with two others to create one “home” collaboration and one away, resulting in an innovative and eclectic mix of beers that launch across a variety of venues nationwide in a true celebration of our wonderful beery community.

We’re delighted to have been paired up with absolute lager masters Utopian Brewing for the “away” leg of our Collabageddon journey, and have already visited their state-of-the-art brewery near Exeter to be guided through our first decoction mash, a fantastic learning experience and what these brewdays are all about (as well as of course the obligatory sharing a pint or three!). Together we have created a Nelson Sauvin single hopped lager which we got brewed nice and early to allow time for traditional lager maturation techniques to take place. Thank you to Jeremy, Richard, Ben and all at Team Utopian for their impeccable hosting and a brilliant day.

And in a few weeks, we can’t wait to welcome Bristol’s Good Chemistry Brewing to the steel city where we’ll be co-creating a dry hopped pineapple pale ale! Plenty of oats and wheat to give a plenty of body to a beer that’s packed with punchy pineapple and dry hopped with the combo of Sabro, Talus and El Dorado, which back up the character of the fruit as well as providing luscious notes of zesty pink grapefruit and a hint of creamy coconut. Tropical vibes and good times await!

These beers, along with ten more brewed by our fellow Collabageddon compadres, launch across the country on Friday 17^th November, so save the date! Head to Elusive’s blog for full details of all the breweries, beers and venues getting involved, and keep an eye on their social media too as they’ll be the first to share any updates. We’ve copied the list of beers and venues as it stands below too!

Do let us know what you’re excited for and where you’ll be drinking them on November 17^th – you’ll find Team Abbeydale at the Rutland Arms! And a huge thank you to Andy and Ruth at Elusive for having us involved – it truly is a privilege.

Cheers!

THE MATCHUPS & BEERS

Abbeydale x Good Chemistry – 5% Dry Hopped Pineapple Pale

Baker’s Dozen x Merakai – 6% Millionaire’s Shortbread Stout

Elusive x Baker’s Dozen – 6% New Zealand Black IPA

Glasshouse x Red Willow – 4.5% Session IPA

Good Chemistry x Utopian – 4.8% Smokey Brown Ale

Merakai x Glasshouse – 7.2% Oatcream IPA

Moonwake x Tartarus – 5% Black Lager

Polly’s Brew Co x Elusive – 3.8% West Coast Session Pale

Red Willow x Sureshot – 6.5% Red Rye IPA

Sureshot x Moonwake – 6.5% New Zealand NEIPA

Tartarus x Polly’s Brew Co – 6.5% Passionfruit & Coconut IPA

Utopian x Abbeydale – 5.2% Single Hopped Lager w/Nelson Sauvin

THE VENUES

Inn Deep – Glasgow

Moonwake* & Lost in Leith* – Leith

The Free Trade Inn* & The Town Mouse – Newcastle

Indie Craft Beer – Kendal

The Woodworkers – Belfast

The Black Cat – Liverpool

GRUB – Manchester

Red Willow – Macclesfield

The Rutland Arms – Sheffield

The Canal House – Nottingham

The Kings Head – Stamford

Tilt – Birmingham

Radio City Social – Chelmsford

Kill The Cat – London

The Green Goddess – London

The Nags Head – Reading

Fuggles – Tonbridge* & Tunbridge Wells*

Beer No Evil – Worthing

The Bookshop Alehouse – Southampton

The Kings Head* & The Good Measure* – Bristol

Craft Republic – Barry

The Bread & Roses – Plymouth

*starred venues will be pouring 6 beers each*

Good gourd! Autumn is fast approaching and with the cooling weather comes the release of arguably our most hotly anticipated release of the year… it’s Pilgrim time!

Our pumpkin spiced pale ale has become, dare we say it, a bit of a Halloween icon that heralds the arrival of spooky season across the beery land. First released in 2017, our Pilgrim was originally inspired by a trip to the States to visit World Beer Cup award-winning Griffin Claw Brewing Co. Pumpkin Spice *Everything* hadn’t really taken off in the UK at the time, but across the pond they’re known for being just that bit more extra, and we brought a little bit of that back with us in the form of a secret recipe provided by friend of the brewery and much acclaimed American brewer Dan Rogers. We knew we were taking a bit of a risk that first time Pilgrim was unleashed upon our drinkers, but it immediately found its niche and it’s been a popular seasonal special every year since, so we’re incredibly excited to be bringing it back for 2023!

…AND THAT’S NOT ALL. This year, our intrepid little Pilgrim hasn’t been alone on its sojourn, and has brought along a yet more audacious friend! Introducing TWILIGHT PILGRIM, a Pumpkin Spice Latte stout that’s bringing a little bit of the dark side to this Halloween. Featuring the same lip-smacking blend of warming pumpkin pie spices as the OG Pilgrim and also coming in at 5.0% ABV, but with additions of chocolate malt, roasted barley and crystal rye for a rich, full body and toasty malt base, layered up with vanilla, lactose and coffee for dreamy PSL vibes.

And with all this, we’ve got some swanky new Pilgrim merchandise on the way – we’ll have t-shirts, stickers, and Pilgrim packed gift boxes, PLUS look out for news of a pumpkin carving competition to win a load of beery goodies!

Cans of both beers are available RIGHT NOW on our online shop. As I type, a few casks of Pilgrim are still available but Twilight Pilgrim has entirely sold out in cask and keg on pre-order alone!

Cheers!