Several times in the last couple of years, we’ve said that we thought St Austell Proper Job began life as an homage to particular American IPA, but couldn’t for the life of us work out exactly where we’d got that idea.
So, last Sunday, we travelled up to St Austell and spent the day with its creator, Head Brewer Roger Ryman, and got the story straight from the horse’s mouth.
My friendship with Karl Ockert [head brewer at BridgePort Brewing, Portland, Oregon, from 1983 to 2010] is well-known and has been written about many times.
In around 1999, I was invited to take part in judging for the Brewing Industry Awards. That’s the one that’s been running since the 19th century and, if you’re going to win anything, that’s the one you want – the players’ player of the year, judged solely by working brewers. You’re all cooped up in a hotel together for three days and you get to know each other. When we were leaving, we all exchanged business cards – “You must get in touch if you’re ever in town, let’s stay in contact,” – but you never expect to do anything about it. A couple of years later, I was in Denver with Paul Corbett from Charles Faram, the hop merchants, and I did actually give Karl a call. He arranged all these brewery visits for us – Anheuser-Busch, Odell, Coors…
The tension between new world and old school is being played out at Spingo Ales in sleepy Helston, Cornwall, but which side has the upper hand?
A brewery has operated from the rear of the Blue Anchor, a rambling granite-built pub on Helston’s main drag, since at least the turn of the 20th century, and to say it has a cult reputation among enthusiasts of traditional British beer would be an understatement.
It was as we were winding up an afternoon drinking session that we first met the head brewer, Tim Sears, in the back yard of the pub and asked whether he would mind telling us which variety of hops were used in Spingo Jubilee IPA. (We were obsessing over East Kent Goldings at the time.)
“Amarillo,” he said, with a just-noticeable curl of his lip.
An American variety noted for its pungent pop-art tangerine aroma, Amarillo was first released to the market in 2000. There are pint glasses at the Blue Anchor that have been in service longer.
“That’s Gareth’s doing,” he continued. “He’s the brewery manager. See those sacks of spent hops?” He pointed to a corner by the gents’ toilets. “That little one’s mine; his is overflowing! I tell him he uses too many.”
“Fascinating,” we thought, Spock-like.
A few weeks later, we got hold of Tim’s email address and explained that we were interested in finding out more. “Tension is a bit strong!” he replied, “but I know what you mean.” And so, on a paint-peelingly hot afternoon in July, Bailey took a trip to the brewery.
* * *
As he lives in Penzance, Tim agreed to pick me up and save me a bus fare, “As long as you don’t mind me smoking and Dutch music… Gezondheid, tot dinsdag!”
Sure enough, as we hurtled along the coast road, weaving around tractors and convoys of German tourists, the car stereo played a stream of oompah-ing Nederlandse pop-rock.
“What’s the Dutch connection?” I asked.
“Belgian beer,” he replied. “About ten… twelve… ten or twelve years ago, we went on a trip, a coach trip, to Belgium, and I loved it. I got on well with the bloke who ran the hotel where we were staying and now he’s sort of a pen pal. I write to him every week, in Dutch.”
Tim isn’t a native Cornishman but has been brewing Spingo Ales at the Blue Anchor in Helston since 1981. “I’d been home brewing for a while and winning awards,” he said, lifting a hand from the steering wheel to circle his cigar in air for emphasis, “so when I saw that they were advertising for a new brewer I said, ‘Yes, please! I’ll have some of that.’” The landlord gave him a six week trial: “I never did find out if I’d got the job.”
People sometimes talk about the Blue Anchor as if it’s been exactly the same, and brewing the same beer, for 400 years. It’s more complicated than that, but ‘Middle’, its flagship beer, is certainly nearing its 100th birthday, having first been brewed to celebrate the return of Helston boys from the First World War, in 1919. “As far as I know, it’s the same recipe,” Tim said, “but the original paperwork isn’t available. It’s been 1050 OG, Goldings, as long as I’ve been brewing it.”
Elsewhere, there have been tweaks: Spingo Special went from 1060 to 1066 to celebrate the marriage of Charles and Diana in 1981, and at some point, crystal malt got added to the recipe. “Devenish [a defunct regional brewery] used to supply the malt and they weren’t too careful cleaning out the chutes for our order, so we got pale malt with a bit of crystal mixed in, which I used for specials. Nowadays, we mix it ourselves.”
To put some space between it and the amped-up Special, Christmas Special went up to 1076. (It’s now back down to 1074, to avoid the higher duty bracket.) Spingo Best, too close in gravity to Middle, got quietly dropped, as did a1033 ‘Ordinary’: “We called that Mrs Bond, because she was the only one that drank it.”
Tim is clear about his own tastes: “I don’t like a hoppy beer. I prefer that malty sweetness – that sort of Cornish traditional taste.”
(We have long felt that West Country ale is almost a style in its own right — less attenuated, heavier in body, with barely any discernible hop character. If you’ve tried the bland, sweet Sharp’s Doom Bar, or St Austell’s HSD, then you’d recognise Spingo Middle from the family resemblance, though it’s less smooth, and less consistent, than either of those bigger brewery brands.)
“Obviously, you’ve got to have hops,” conceded, “but they’re there for bitterness. They shouldn’t make your beer smell of fruit. I can’t stand when people say they can smell lemon or citrus or passion fruit, or whatever.”
“I can’t stand when people say they can smell lemon or citrus or passion fruit…”
A couple of years ago, his colleague Gareth, and Ben, a son of the Blue Anchor’s licensees, went on a three-week course at Brewlab in Sunderland. They came back with new ideas. The stout Ben designed for his coursework is now a regular at the pub, and is called, obviously, Ben’s Stout. Cornwall isn’t stout-drinking country, but it ticks over. “Ben doesn’t drink it, though,” said Tim. “He drinks my Bragget – no hops, malt, honey, apple juice, first brewed to commemorate the town’s charter, granted by King John in 1201.”
But it was Gareth upon whom the course had the most profound effect. “The IPA, that was my beer originally, brewed for the Queen’s Jubilee in 2002. But then Gareth got hold of it and now it’s all–” A faint shake of the head. “Amarillo.”
At the pub, Tim, in sleeveless T-shirt and wellies, disappeared up the granite staircase into the steam of a brewery which is cramped and hot on the best of days, and handed me over to Gareth, who was just concluding his morning shift.
We had developed a picture of a maverick young hipster obsessed with ‘craft beer’, perhaps riding around the brewery on a skateboard. In fact, though he is younger than Tim by some years, he is softly-spoken, practically-minded, and, in his black working t-shirt, more mechanic than artist. A Helston local, he worked his way up to the post of brewery manager from cleaning barrels and the occasional stint behind the bar.
“I do like hoppy beers,” he said, sipping instant coffee from a chipped mug at a plastic table in the pub’s garden, “but I mostly drink more mellow things, if I’m honest. Middle, St Austell HSD – things like that.”
“I mostly drink more mellow things, if I’m honest.”
This did not bode well for our hopes of finding a British version of the feuding Bjergso brothers: Tim and Gareth do not hate each other. They are definitely not ‘at war’. So I decided to poke the nest with a stick: what did Gareth think of Tim’s assertion that hops should really only be used to add bitterness?
“I disagree with him about that,” he said, with something just approaching roused passion. “Hops should be there to give flavour. Definitely.”
Another new Spingo ale for which Gareth takes the credit (or perhaps the blame, from Tim’s perspective) is the 4% golden Flora Daze. When we first tried it on the weekend it was launched, in March 2012, it seemed startlingly different to its stable-mates, and we observed conservative regulars at the bar recoiling at its lemon-zestiness.
“We have our beer distributed through Jolly’s – LWC – and they wanted something lighter and hoppier,” Gareth said. “I’d just learned recipe formulation at Brewlab and Flora Daze is what I came up with.”
A short while later, we all three reconvened at the top of the steps by the brew-house, where Tim was stirring the mash with a wooden brewer’s paddle. He finished it by swinging a great wooden lid onto the blue-painted tun dating from the 1920s, and covered that with eight old malt sacks, for insulation.
Perspiring and out of breath, he leaned on the stable door and took a long draught from a cool pint of Spingo Middle. “Jolly’s wanted something under 4%,” he said, picking up the Flora Daze story, “but we just can’t go that low. Spingo Ales are strong – that’s what makes them special.” He admitted, though, that he did roll his eyes on first seeing the recipe. “Gareth usually brews it, but I can do it, and have. I follow the recipe and stick to the spec.” He paused before delivering the punchline: “I just don’t drink the stuff.”
In the quiet tug of war, Tim seems to be slowly getting his own way, and Gareth acknowledged that both the re-vamped IPA and Flora Daze have, at Tim’s urging, become less intensely hoppy. “I’m happier with them as they are, though,” Gareth said. “They’re more in balance now.”
Gareth’s real influence is in the pursuit of consistency, as he explained showing me around the crowded pub cellar which doubles as a home for six hot-tub-sized fermenting vessels. “Our beer is slightly different every time,” he acknowledged, with a mix of pride and anxiety. “It’s a small brew-house, we do everything by hand, and the malt and hops vary from batch to batch. The weather, too — that can have an awful effect. Oh, yeah – a big effect.”
But he is working on this problem and has instituted lots of small changes. In the last year, for example, he has taken the radical step of having lids fitted to the fermenting vessels, so that the beer is no longer exposed to the air. Nothing fancy, though – just sheets of Perspex. There’s a sense that, with too much steel and precision, it would cease to be Spingo.
But perhaps this most traditional of British breweries will see more change yet. Tim, not perhaps as conservative as we thought, confessed that he had sometimes wondered about brewing something to reflect his interest in Belgian beer. And Gareth, somewhat wistfully, and almost embarrassed, muttered: “I have… Well, I have thought about a single-hop beer, Amarillo – something a bit stronger.”
A US-inspired Spingo IPA?
“Yeah, I suppose that’s the kind of style I’d be going for…” He shook his head. “But, no, we’ve got enough different beers for now.”
* * *
In the end, what we found at the Blue Anchor wasn’t high drama or a bitter feud, but a kind of dialogue, and our original choice of word, tension, feels about right. We suspect that similar debates are occurring in traditional breweries up and down the country, and around the world, perhaps not always in such a civilised manner.
If you enjoyed this, check out the #beerylongreads hashtag on Twitter for other people’s contributions, and also (need we say it?) get hold of a copy of our book, Brew Britannia, to which this is something of a companion piece.
“I was saying eighteen or twenty years that we were due a ‘big bang’ – there were too many breweries, too much competition – but I’ve changed my mind. It’s not going to happen. The breweries just keep coming. What we’ll see instead is a growing schism between those who make beer which appeals to people because it’s well made, drinkable and well-marketed; and also-rans. We’ll also see businesses scaling back, running on very small plants in the back of tied pubs. More brewpubs, and fewer big regional brewers.”
Don Burgess, Freeminer Brewery, on the phone this afternoon.
A little while back, Mike McGuigan, the owner and head brewer of the Wirral’s Betwixt Brewing Company, dropped in to comment on this post. We were intrigued by his business model and we took the opportunity to ask him a few questions.
B&B: Firstly, a selfish one — when and where might we be able to get your beers down here in London? Any festivals coming up? Or should we get off our arses and come up to the North West?
We currently work as a ‘cuckoo brewery’ – using spare capacity at a decent local micro — Northern Brewing, Cheshire. The economics of this mean we currently don’t sell much beer in cask at all (instead mainly selling bottled beer at local farmers’ markets).
We’re in the process of setting up our own brewery on the Wirral and, once up and running, we plan to sell a lot more cask beer. However, as a small company, with a limited number of casks and a wish to concentrate largely on local sales, it means that I’m afraid we probably won’t be sending a lot of beer around the country.
We are look into dealing with selected wholesalers (those who will look after our beer, pay us fairly promptly for our and beer and return our empty casks in reasonable time!) so we might indeed occasionally pop up in a pub near you.
That said, if any of you fine folks do make it up here, you will be welcomed with free tastings at any of the farmers’ markets we attend! – see our website for more info. And don’t forget all of the other delights that Merseyside has to offer during this Capital of Culture year.
James Clarke is the Managing Director of legendary Oxfordshire brewery Hook Norton, and a great grandson of the brewery’s founder. He dropped by here a few weeks ago to comment on a post which mentioned Hook Norton. We took the opportunity to subject him to our first ever interview.
B&B: How involved in the brewing process are you?
JC: Very. I started at HN as Second Brewer in 1991, my first job being to establish an in house laboratory facility. The brewing side is the bit I enjoy most, and I still do two or three early mornings brewing, as well as every third Saturday looking after fermentations. I have also been responsible for new beers such as Cotswold Lion, Flagship and Beefy’s Bitter.
B&B: Which of your beers is your favourite, and why?
JC: I think my favourite has to be Old Hooky, but I am also keen on the environment where I drink my beer, so for example a Hooky Gold in the sunshine, sat outside a pub is a great experience, as is supping a Twelve Days on a dark night in front of the log fire. Depends very much on how the mood takes me.
B&B: Old Hooky is highly regarded — it’s in both Michael Jackson’s and Roger Protz’s lists of “essential beers”. What’s the secret?
JC: Old Hooky was first brewed as a celebratory beer for the Queen’s Silver Jubilee in 1977. It was very popular so we kept it going, and initially called it Old Bill, after my grandfather. However that name conflicted with another Brewer who was already using it, so it was renamed Old Hooky. It is a good, solid, traditional premium beer — it delivers good flavour, and a respectable amount of alcohol. It is very much the big brother to our Bitter, which itself is known for having good flavour for a 3.6% beer, and I think these attributes are similar with Old Hooky, at a premium level. A genuine quality beer, and I think delivers what is expected — no particularly outlandish type flavours, just what one expects from a good ale.
B&B: You make a very good stout – can Britain’s independent brewers challenge the dominance of Guinness in pubs?
JC: I love dark beers, and Double Stout was resurrected in 1996 from a recipe which hadn’t been brewed since 1917. I would love to challenge the G, but it would be tough! I know a number of regional brewers are trying with their own stouts, and maybe we should. However we have never kegged our beers, and have no kegging plant here, and I do feel it would need to be as a smooth beer to attract the G drinkers. Maybe if it worked, we could then try and move drinkers to cask stout? Would be interested to hear your readers views on this point! firstname.lastname@example.org
B&B: It would be great to see cask stout available!
B&B: How did Hamburger Union come to sell Hook Norton Bitter?
JC: Sorry, where or what is Hamburger Union?
B&B: It’s a chain of slightly upmarket burger restaurants — there are tons in London. They only sell two beers: Pilsner Urquell, and Hook Norton Bitter.
B&B: Adnam’s are pushing the environmental angle at the moment — what are your plans in this area?
JC: Adnams have done a great job in this area, and are justifiably proud.We are undertaking some studies to see where we can harness surplus energy
from the process. The Victorians had some good ideas, where we re-use cooling water which gets heated up during it’s duty, etc.. We have educated staff regarding individual energy use — PCs, photocopiers etc, and we now need to tackle the bigger bits. One of our engineers has been working with an Oxfordshire Energy forum, and the next step is to get the Carbon Trust involved. And of course we use shire horses locally for deliveries!
B&B: What would be your five desert island beers (not counting your own…)?
Youngs Bitter — just a great beer, relatively modest alcohol content, but a great session beer (if I am allowed to say that with the current alcohol lobby).
Donnington Bitter – a local beer for me, and brewed in the most picturesque brewery, with great yeast (from HN).
Fullers ESB, bottled — probably the greatest balance of hop aroma on a bottled beer I have ever tasted — had some last Wednesday, and reminded me of just how good it is!
Coopers Pale Ale — I had the pleasure of visiting their Brewery a couple of years ago, as well as some great beers, there was an amazing Company ethos — some of the nicest people I have met.
A Czech beer, can’t remember the name, but a small brew-pub just off Wenceslas Square in Prague, where they served the beer direct from fermentation tank. Had two great nights there, even had my wallet stolen, but that didn’t detract from the enjoyment!
B&B: What future developments can we expect from Hook Norton?
JC: We are continually developing our beer range. The next new one will be a limited edition to celebrate Oxfordshire’s 1000 years. This will be a beer brewed with Oxfordshire grown Maris Otter malt and Fuggles hops. A dynamic beer programme is essential, and consumers seem to love variety.
B&B: We certainly do!
JC: We are also looking to increase our pub estate, as well as investing in existing pubs. We are just about to complete on our 47th pub, and invest significantly in The Coach and Horses in Banbury. It is as much about improving what we have as expanding, particularly with the current high price of pubs.
B&B: How do you measure success? Is it about expanding the business; developing a wider range; winning awards, or something else?
JC: Ultimately, success is about the bottom line, but the general measure is beer quality, and from that stems everything else. Our consumers measure us on the quality of beer — they are far less concerned with how much money we may be making, or how many pubs we have etc.. By maintaining beer quality, and brewing new beers, we can build the rest on this.
B&B: What do you think of beer blogging?
JC: Beer blogging is great, though I must confess this is my first encounter. It is an effective way of communicating. There are so many beers out there, many of which are relatively easily accessible, that it is really the only way to get up-to-date news.What a great balance of modern technology and traditional processes!
B&B: James, thanks for answering our questions, and good luck with your plans for the future of Hook Norton.
Over-thinking beer, pubs and the meaning of craft since 2007