Brewdog bar coming to Sheffield ?

[gravity426 10]

Opening early 2014 now according to the Brewdog website.

 

Regards

 

Doom

 

ah shame I was hoping to see it open for an xmas black libertine tipple.

[tzijlstra 11]

who are all standing up to the mass marketed industrial beers that dominate the rest of the city. - See more at: http://www.brewdog.com/bars/coming-soon#sthash.SXi7ZmIV.dpuf

 

Anybody that claims Sheffield is 'dominated' by industrial beers has not managed to do some proper market research. I have never struggled to get a proper pint of local in Sheffield. In fact, a friend is very active for CamRA and claims that Sheffield is known as the capital of real ale. But let that not get in the way...

[Doom 10]

Anybody that claims Sheffield is 'dominated' by industrial beers has not managed to do some proper market research. I have never struggled to get a proper pint of local in Sheffield. In fact, a friend is very active for CamRA and claims that Sheffield is known as the capital of real ale. But let that not get in the way...

 

That's actually commented on on page 2 of this thread.......That version is now the watered down version of their original description.

 

Regards

 

Doom

[kirkyb 10]

Opening early 2014 now according to the Brewdog website.

 

Regards

 

Doom

 

They have seriously missed a trick not opening before Christmas.........

 

A new bar which is different opening just before Christmas when town is rammed and everybody is full of Christmas cheer would make a shed load of money. Even the hardcore CAMRA crew could be excused for paying through the nose for a pint of fizz as it's Christmas.

 

A new bar which is different opening just after Christmas when town is dead and everybody is skint and nobody wants to drink seems like a great plan.

 

Brewdog are usually a bit more savvy than this.

[Claret 10]

They have seriously missed a trick not opening before Christmas.........

 

A new bar which is different opening just before Christmas when town is rammed and everybody is full of Christmas cheer would make a shed load of money. Even the hardcore CAMRA crew could be excused for paying through the nose for a pint of fizz as it's Christmas.

 

A new bar which is different opening just after Christmas when town is dead and everybody is skint and nobody wants to drink seems like a great plan.

 

Brewdog are usually a bit more savvy than this.

 

I don't think the delay would have been planned! Maybe they've had issues with planning/licensing to overcome before opening?

[jemson 10]

I`m disappointed too. Was hoping to see it open this year.

[DnAuK 10]

[Quote:

Originally Posted by Andy C

Right, here goes...

 

all beer is brewed the same way up to a point, although of course some use better quality ingredients than others.

 

Once the beer is fermented and conditioned and ready to be put into either a cask or keg is where the difference starts happening.

 

Cask beer has yeast sediment in the cask with the beer and the beer goes through a secondary fermentation in the cask. The beer is served exactly as it is in the cask and if it has been cared for in the pub cellar should have a natural sparkle to it from the secondary fermentation and be served cool but not cold. Cask beer does however have a short shelf life like any other fresh produce.

 

Keg beer is often filtered so the yeast sediment isn't in the keg and doesn't have to settle before serving. It should be noted however that some of the smaller craft breweries don't filter their keg beer. Either way, there is no secondary fermentation in the keg and gas is added to the beer on dispense to make it fizzy. The beer is also flash chilled on dispense. Keg beer generally has a longer shelf life and doesn't require 'settling time' either.

 

My view is that well kept cask beer will always be the best in terms of quality, freshness and naturalness.

 

Standards of keg beer vary hugely - the likes of John Smiths Smooth or Fosters being at the bottom of the range being cheaply mass produced with no real care for quality or taste, at the other end of the spectrum is keg beers from the likes of Magic Rock Brewery which are brewed with plenty of good ingredients and a passion for good beer. The adding of fizz and chill does cause some of the more subtle balancing flavours to be lost though - drinkers who love incredibly bitter hop bomb beers tend to prefer keg.

 

 

I like this detailed explanation. ]

 

 

It's a good explanation, but not entirely accurate. Most beers may be brewed in broadly the same way apart from the quality of the ingredients but that doesn't tell the whole story. Many mass market brewers use ingredients like corn and rice instead of malted barley which keeps costs down but makes the beer thinner and less tasty. They also use hop pelllets rather than proper hops which give bitterness but not flavour and aroma. The proper craft breweries will use all natural ingredients and a lot more of them. Often 'dry hopping' the beer, which is putting fresh hops in after the boil. This doesn't add bitterness but does enhnace flavour and aroma.

 

As for filtering of keg beers - again something not generally done by craft brewers these days. The centrifuge the beer instead which exctracts the sediment and clears the beer without forcing it through a filtration process bacause the latter, as Andy rightly says, affects the taste.Then they often add yeast back to the bottle for additional fermention once packaged.

 

Even the age old problem of creating massively fizzy beer by pumping up from the keg by injecting CO2 or CO2/Nitrogen mix has been overcome these days. Most craft beers come in key kegs which are basically a sperical 'bag' of beer inside a sturdy container. The gas is pumped into the outside of this container, crushing the sphere and forcing the beer out without contaminating it.

 

Problem is all this new equipment and quality ingredients costs money. So next time you're thinking of complaining about paying £5 a pint for craft beer think of the poor sod in a 'fashionable' bar who's just been stung for a crap pint of Peroni at £4.50. And count your blessings.

[jemson 10]

Any news? Any dates?

[smiggs 10]

The website now says 'Coming Spring 2014'

 

http://www.brewdog.com/bars/coming-soon

 

James Watt https://twitter.com/BrewDogJames has tweeted that they'll be open in early March.

[cityspinner 10]

It'll still be before Henrys Brewhouse!

[Andy C 86]

Brewdog Sheffield opens on Saturday 8th March, 6pm, according to an email sent out to shareholders.

[boldforester 10]

Can we blow this "craft beer" vessel out of the water? now? WTF does it mean?

There is real ale, and beer brewed by other means. I've been a CAMRA members since the early days, and I cannot understand why they continue to disappear up their own backsides about definitions. "Craft beer" is a con term. Like, err..."patient choice"; " customer care".....

 

---------- Post added 28-02-2014 at 12:43 ----------

 

[Quote:

Originally Posted by Andy C

Right, here goes...

 

all beer is brewed the same way up to a point, although of course some use better quality ingredients than others.

 

Once the beer is fermented and conditioned and ready to be put into either a cask or keg is where the difference starts happening.

 

Cask beer has yeast sediment in the cask with the beer and the beer goes through a secondary fermentation in the cask. The beer is served exactly as it is in the cask and if it has been cared for in the pub cellar should have a natural sparkle to it from the secondary fermentation and be served cool but not cold. Cask beer does however have a short shelf life like any other fresh produce.

 

Keg beer is often filtered so the yeast sediment isn't in the keg and doesn't have to settle before serving. It should be noted however that some of the smaller craft breweries don't filter their keg beer. Either way, there is no secondary fermentation in the keg and gas is added to the beer on dispense to make it fizzy. The beer is also flash chilled on dispense. Keg beer generally has a longer shelf life and doesn't require 'settling time' either.

 

My view is that well kept cask beer will always be the best in terms of quality, freshness and naturalness.

 

Standards of keg beer vary hugely - the likes of John Smiths Smooth or Fosters being at the bottom of the range being cheaply mass produced with no real care for quality or taste, at the other end of the spectrum is keg beers from the likes of Magic Rock Brewery which are brewed with plenty of good ingredients and a passion for good beer. The adding of fizz and chill does cause some of the more subtle balancing flavours to be lost though - drinkers who love incredibly bitter hop bomb beers tend to prefer keg.

 

 

I like this detailed explanation. ]

 

 

It's a good explanation, but not entirely accurate. Most beers may be brewed in broadly the same way apart from the quality of the ingredients but that doesn't tell the whole story. Many mass market brewers use ingredients like corn and rice instead of malted barley which keeps costs down but makes the beer thinner and less tasty. They also use hop pelllets rather than proper hops which give bitterness but not flavour and aroma. The proper craft breweries will use all natural ingredients and a lot more of them. Often 'dry hopping' the beer, which is putting fresh hops in after the boil. This doesn't add bitterness but does enhnace flavour and aroma.

 

As for filtering of keg beers - again something not generally done by craft brewers these days. The centrifuge the beer instead which exctracts the sediment and clears the beer without forcing it through a filtration process bacause the latter, as Andy rightly says, affects the taste.Then they often add yeast back to the bottle for additional fermention once packaged.

 

Even the age old problem of creating massively fizzy beer by pumping up from the keg by injecting CO2 or CO2/Nitrogen mix has been overcome these days. Most craft beers come in key kegs which are basically a sperical 'bag' of beer inside a sturdy container. The gas is pumped into the outside of this container, crushing the sphere and forcing the beer out without contaminating it.

 

Problem is all this new equipment and quality ingredients costs money. So next time you're thinking of complaining about paying £5 a pint for craft beer think of the poor sod in a 'fashionable' bar who's just been stung for a crap pint of Peroni at £4.50. And count your blessings.

 

This is all smoke and mirrors. Keg is keg is (dead) keg.

This is a reprise of the 1970s - " A Double Diamond Works Wonders" etc