Baltic mild? Ochakovo premium dark (light)

We thought we might have discovered a new beer style yesterday – one not covered by the Great American Beer Festivals 75 (75!) categorisations. This style is “Baltic mild” and we discovered it by drinking “Ochakovo premium dark” yesterday.

On our never-ending quest for Baltic porter in London, we had examined a bottle of this in Utobeer (the excellent beer shop in Borough Market, featured in this blog a couple of weeks ago). However, from what we could decipher of the bottle (it’s all in Russian), it didn’t seem like it would be a porter, particularly at 3.9%. So we put it back and went for something else. We may have even madeOchakovo dark premium some unfair assumptions, along the lines of “it’ll only be another tasteless dark lager”.

However, we then went to the Rake bar, Utobeer’s “sister” pub round the corner. What started as a swift half or two rapidly became a session. (A table came free. It was a sign)

We noticed the Ochakovo in there and asked the knowledgeable barman about it. He hadn’t tried it either and wasn’t sure what style it would be. We tried to decipher the label but there were no obvious clues. So we gave it a go.

It looked good – very dark-brown colour with burnt meringue head. The aroma was very tempting too – dark sugar and slight chocolate notes.

As for the taste – it initially tasted strongly of molasses; sweet, but not overly so. It was hardly bitter at all, and not particularly fizzy for a dark lager. The bottle didn’t say whether it was top or bottom fermented, but we assumed bottom. A medium-full body – pretty good for something that’s only 3.9%. It was very drinkable – could definitely have drunk a lot more of these.

The seemingly-contradictory “light” reference in the title comes from the Russian description on the label and is presumably a reference to its “weak” strength. At the risk of making gross generalisations, it’s rare to find good Eastern European beers under 5% (at least in the UK), and certainly rare to find one this tasty.

So: dark colour, weak strength, low bitterness, strong malt flavour, probably lagered – ladies and gentlemen, I give you Baltic Mild.

Of course, on sober reflection the next day, I think this probably falls fairly and squarely into the category of “Schwarzbier”;

“These very dark brown to black beers have a mild roasted malt character without the associated bitterness. This is not a full-bodied beer, but rather a moderate body gently enhances malt flavor and aroma with low to moderate levels of sweetness. Hop bitterness is low to medium in character. “

But if the good folks behind the Great American Beer Festival can define a new style on the basis of one or two beers, then so can I.

Boak

Notes

  1. The Rake is at 14 Winchester Walk, London SE1 9AG (near London Bridge). It’s an excellent but tiny pub / bar, set up by the people at Utobeer. They have around 10 beers on taps, in different styles, and probably a hundred in bottles. Friendly staff too. Beers cost around £3 – £3.50 a bottle. They do not appear to have a website, hence no link – will happily add one if someone can provide!
  2. Internet searches have revealed that Ochakovo are based in Moscow and are one of Russia’s biggest beer producers, but exports so far seem to be limited to the ex-Soviet Union. Haven’t had any of their other stuff, but I note that they were experimenting with an unfiltered, unpasteurised beer that lasts no more than 14 days. So perhaps we can add Baltic “real” ale / lager to the list too? You can currently get Ochakovo premium dark from Utobeer and the Rake bar, together with another pale beer they do.
  3. The beer classifications comes from the Great American Beer Festival’s listing, which I found here. There was a good debate on Lew Bryson’s blog (Seen through a Glass) about the US v UK approach to categorising beer. Personally, I’m not too bothered about styles when I’m drinking beer, but I find it useful to read about more detailed classification systems when trying to brew the stuff.

Brew Wharf – interesting idea, poorly executed

Having bought a load of fantastic beers from Utobeer (see previous post), we popped over the road to Brew Wharf to see what the fuss was about.

Brew Wharf opened in October 2005 as part of the Vinopolis empire at London Bridge. This is a brewpub/restaurant with a couple of house brews and some of the Meantime range on tap and around 30 bottled beers from around the world. Sounds good?

Many others don’t think so. It is pretty much universally panned on Beerintheevening.com and fancyapint.com for bad service and expensive drinks. It doesn’t seem to be popular for its food either; the magazine Time Out called it “a bad restaurant with very good beer”.

I have very mixed feelings about it – there are some strong pros and cons.

Pros

Goose Island IPA

  1. One of the Wharf brews (I didn’t get which one, but it was either Wharf Best or Century Ale) was very fresh and tasty. A pub with its own beer is shockingly rare in London, so this in itself is a plus point.
  2. Someone had obviously put a lot of thought into the bottled beer list; there was a good range of styles, and some absolute crackers on the list. As well as Meantime Chocolate and Coffee, they stock the excellent Goose Island IPAfrom Chicago
  3. They have a good range of glasses to match the beers. This may sound like a minor point, but we believe that the look of a beer contributes enormously to the overall enjoyment, and we’re always impressed when people make the effort to serve the beer in the right glass.

Cons

  1. The service is pretty poor; a couple sat down next to us and then left after 10 minutes of trying to get served at the bar. One of the bar staff tried to take my drink away before I’d finished.
  2. The prices! They were charging £5.65 for a bottle of Schlenkerla Rauchbier. Now this is a nice beer, and perhaps used to be rare, but it’s not that difficult to get hold of these days. The Pembury Tavern in Hackney does it for half the price charged here.
  3. I could see what the reviewers meant when they said it was soulless. There was quite a nice atmosphere on the terrace but the pub itself would be pretty dreadful without it.

Is this the way to get people into beer? Not sure. Despite the fact it was a brewpub with a large beer list, I didn’t get the impression they were out to convert people. Most of the customers seemed to be drinking wine or Budvar. Perhaps descriptions of the beers would help? This could potentially be a good place to bring someone you were trying to convert – but the Greenwich Union is much cosier and has a similar (if not the same) range of bottled beers.

So would I go back? I can’t imagine having a cosy pint there, but it’s quite a good place on a weekend afternoon to pretend you’re on holiday – pretend the prices are in Euros and that the service is just down to misunderstanding…

Boak

I hate hi-ball glasses

tumbler1.jpgThe Greenwich Union – Meantime Brewing’s “brewery tap” – serves half pints in clean, simple, “tulip” stem glasses. Fuller’s recently introduced similarly elegant glasses for Discovery and Honey Dew. They serve everything else in tall, fairly narrow tumblers, with room for a head. The Pembury Tavern in Hackney Downs, again, used taller than normal half-pint glasses, with room for a head.

Not all pubs are doing this kind of thing.

I’m really getting fed up of ordering a half and getting what looks like a tooth glass, full to the brim, with a grey scum instead of a head. The pints in these pubs look fine, so it’s not the beer, or the technique – just the glass.

I’m kind of used to that with ale, but last night I was served a half of Meantime’s Helles lager in a straight, short, half pint tumbler, with no head. It tasted fine, but looked dreadful. Like urine, frankly.

This wasn’t a dodgy pub next to a railway station, with fly-blown windows and an incident board outside: it’s in the good pub guide.

Landlords – get nicer glasses!

Photo from glassware supplier barmans.com

Meantime Extra Dry Stout

Publicity photo of meantime coffee stout

After a visit to the Greenwich Union, I can confirm that Meantime‘s seasonal “Extra Dry Stout” isn’t all that exciting, as Stonch has already said. It was too fizzy on the tongue, and a little thin-bodied.

I followed it up with a bottle of coffee stout, which has always been, and remains, incredible. They’d run out of chocolate stout, but there were enough chocolate flavours in this to do the job for me. Smooth, chewy, bitter…. just perfect. And Cooper’s Australian “Best Extra Stout” was just slightly better again. The extra 1.5/2% alcohol – they’re both just over 6%, while the dry stout is 4.5% – and the extra body really makes a difference in their impact.

But I trust Alastair Hook to get it right. I think we can expect to see the recipe tinkered with for some time to come. Meantime’s wheat beer was pretty dull at first, but has evolved into a thing of beauty (especially in its strong 6.5% grand cru incarnation).

I also suspect that we’ll see a “Taste the Difference” stout in Sainsbury’s in the next year or so, based on this recipe.

Nice places to drink in Regensburg, East Bavaria

Kneitinger Bock

Regensburg is one of my favourite cities. It’s beautiful (a medieval bridge and town centre spanning the Danube) with an oddly “Latin” feel. Apparently it’s known as “the northernmost city of Italy”, which could be because of the mild climate, the Italian-style architecture, or perhaps the hundreds of Italian restaurants and ice-cream cafes.

One thing that is resolutely German, however, is the availability of fantastic beer. There are three breweries in town – Spital, Bishofshof and Kneitinger – plus lots of local producers with outlets in town. There are hundreds, if not thousands of places to drink, so these suggestions are not supposed to be exhaustive – just enough for a taster. See link below for a Google map of the area.

Spitalgarten

A large beer garden on one of Regensburg’s islands, serving, unsurprisingly, Spitalbrau. Helles and Weizen very nice, but the pils is outstanding – very distinct hop flavour and aroma, which distinguishes it from other beers of this style.

There’s another beer garden, “Alte Linde”, slightly closer to the town centre, which all the guidebooks rate. They serve Kneitinger.

Kneitinger

The brewery and pub are connected; the pub itself has several sections, from a rough and ready beer hall to a more upmarket restaurant area. It’s an interesting building – presumably it was once a stable or something similar, as the floor of the “beer hall” bit is cobbles. Kneitinger do an Edelpils, a Dunkel, and a Bock.

The Bock is something special – it’s dark, rich and chocolatey, and they’re justifiably proud of it. It’s featured in Michael “The Beerhunter” Jackson’s Great Beer Guide. Amazon link

Bishofshof

You can drink Bishofshof within the Bishofshof (Bishop’s Palace) itself. We also found a lovely quiet beer garden just round the corner from Kneitinger which had the full Bischofshof range together with Weltenberger Klosterbrau (the two breweries are related, though I don’t know who owns who). Weltenberger Barock-Dunkel and Dunkle-Weiss both make it into Michael Jackson’s 500.

Fuerstliches Brauhaus

This seems to be a spin-off from Thurn und Taxis, a brewery which used to be based in Regensburg. They brew their own on the premises and also stock the full T&T range. Nice airey beer hall, with a picturesque beer garden set in the T&T castle grounds.

Zum Augustiner

A beer hall and garden stocking Thurn & Taxis.

Links

Google Map of Regensburg with these pubs marked

Spital, including cheesy picture from Spital beer garden – check out the virtual brewery tour!

Kneitinger (in German)

Bischofshof (in German)

Weltenburger Kloster (in German)

 

Wikitravel – Regensburg

Boak