Just to recap, I am a cheeky git. That kind of explains how – when I heard that two of my favourite Yorkshire breweries were collaboRATing on a new beer – I wind up inviting myself along to what is (quite possibly) my favourite pub. Anywhere.
That pub is The Rat & Ratchet in Huddersfield. And underneath that pub, lies one of THE most hop forward breweries in the UK. Rat Brewery. And just to ensure that hops would be to the fore, the other brewer was my good friend Malcolm Bastow of Five Towns Brewery in Wakefield.
I took a day off from work. I also had to curb my enthusiasm for the beers at The Smithfield the previous evening, because getting to Huddersfield by train isn’t conducive to a lie in. Trust me.
The beer was to be a Rye IPA. I like Rye beers, but have never brewed with it, so had no idea what to expect of the mash. Or how much digging would be required. But, being by Rat & Five Towns, it was going to be hoppy.
I’d never met Robin before. Robin is the brewer at Rat and brews beers that I instinctively reach for when I see them on a bar. One of my biggest regrets at the first #ISBF was that we didn’t have any Rat beer. Remedied at #ISBF2015. When pale, the beers are hoppy, when dark they are gorgeously roasty. Good beer.
I made one solitary note on this brewday. It was “Shagging a bag of rye malt”. I had to use it. Didn’t I Robin?
So. 200kg of malt. Including 50kg of rye malt. A LOT of aromatic hops (my hands never smelled so good!). Time to play….
The mash looked like a Tarka Dhal. Just like a normal Dhal, but a little ‘otter…..
This took a lot of stirring. This was where I became acquainted with the absorbent properties of rye malt.
Near 200kg in a 5bbl plant is a lot of malt. And this beer should certainly have a good backbone to support all of these hops…
All 14kg (Inc dry hopping) of them! Breaking them up was an aromatic joy!
800g of Admiral went in for Bittering with Cascade, Sorachi & Nelson Sauvin in later additions for flavour and aroma and Citra / Mosaic at flameout. (With a huge amount of Cascade & Citra being dry hopped)
Transfer to the copper being complete, time for a dig. And WHAT a dig.
The rye retained an awful lot of liquor, so this felt more like 300kg. It took a lot of digging. But this is where know nothing numpties like me step in. I enjoy digging out, perversely.
It also means that I got the pleasure of adding the hops and steam cleaning my face…. But the smell was worth the scalding….
At each addition, the smells were beautiful, culminating in the final – flameout – addition of Citra and Mosaic. Holy. Mother. Of…… Stunning. Simply glorious aromas. More than worth the dig.
Welcome to “Rat Out”. A 5.8% Rye IPA. I can’t wait to try it at the East West Beer Festival in May!
With that final hop addition, Robin let myself and Malcolm flee the nest and let us had upstairs into the pub. Refreshment was required, this was hot work.
It would have been rude NOT to sample all 3! And, given that I started with a pint of King Rat (IPA at 5.6%) and a Rat Against The Machine (7% big hoppy IPA), that 4% White Rat more than held its own. A superb tasty session beer.
This was an excellent fun brew day. With stories swapped and chuckling a plenty. I’m very grateful that I was allowed into the Rat lair by Robin. But, after all that, there was a further, ulterior motive for coming by train.
A Huddersfield Legend.
So Robin, Malcolm & I went for a walk.
The Star Inn is a tremendous pub in its own right. Featuring, on any given day, a plethora of excellent ales. But, twice a year, it hosts a beer festival.
People I respect, like the Arch Nemesis and Des, have regaled me with tales of this beer festival. Some of my Yorkshire pals have tried to get me over for a couple of years now. So it felt like a privilege to walk in. And I was excited.
Another of the reasons that I had to come was THIS beer. From the moment that Malcolm told me he was going to brew an IPA with Seville oranges, I knew I had to have it on draught.
“Could I have a pint of Alcazar please?”
OK. It WAS 7.8%. But I’d earned this pleasure. And a pleasure it was. Big and deeply juicy oranges complemented by massive hopping. Yum. Just yum.
It’s a lovely old pub is The Star. And it attracts drinkers from all over the North and beyond for these legendary festivals.
It was an utter pleasure (as always) to chat with Charlie (aka The Ale Ambler – a member of Yorkshire’s mighty “A Swift One” blogging collective) a man who has probably forgotten more about beer than I’ll ever know.
It was also a delight (as usual) to chat with those lovely ladies from Mallinsons (Elaine & Tara) and indulge in a bit of plotting. Of which all shall be revealed at the appropriate time….
As well as the chatting, there were some stunning beers, from Mallinsons (Maverick), Wild Weather (a cracking Single hopped Sorachi Pale) and Neptune (the luscious Abyss Oatmeal Stout), there was also some gorgeous grub too….
The Thai Green Curry Chicken was superb. But after that, it time for some sad goodbyes. I hated leaving. I really wanted to stay.
This beer festival is the best pub Festival I’ve been to. By a distance. It helps that it is hosted in a simply gorgeous pub, the likes of which Manchester lacks.
Next time, I’m booking a hotel for the night.
Thank you to Robin, Paul Spencer (Ossett head brewer – for extending the invite), to Malcolm – of course (the beer will feature at the cracking East West Festival) and everyone at The Star.
A great brewday. An iconic pub. And a legendary beer festival. A day I won’t forget.
I love Huddersfield.