News from the Brewery door.

Beer News:

This week has been pretty interesting, with the new website under development we have been busy discussing exactly what makes Moor Beer.

The new site will launch early next year, and we want to make it more than just a list of beers that we produce, it will contain a big section that will act as a knowledge base for consumers and trade. Everything from Unfined beer to proper Keg dispense, via the reason for our 660ml Bottles and now Cans. There will be information about conditioning in container, and a lot more besides. It should be pretty useful, but more than that it will be a declaration of what we believe about beer and brewing.

There is a lot of chatter at the moment about what 'Craft Beer' is and who produces it, but we are in no hurry to be drawn into the creation of arbitrary classifications because we are confident of what Moor Beer are all about without the need for divisive labels.

We think that our commitment to Unfined beer, to quality and consistency over obscure styles and ingredients, to doing everything in our own building using our own equipment and our own techniques, using the best locally sourced ingredients as well as things from further afield when requirements dictate and packaging all of our beers to undergo secondary fermentation in their container all contribute to what makes Moor Beer Special.

IPA weekend is also upon us, and since we where one of the first brewers in the UK to embrace the US style of Hop forward beers, we are having a party, of course.

Return of the Empire is our Modern British IPA that is brewed with Jester, one of a new generation of British Hops that we are proud to have had a small hand in developing alongside Faram Hop Developments and British Hop growers, and it makes a timely return to the bar at the Brewery Tap this weekend, and to your local next week.

Talking of Can conditioning and Empire, we cracked the first of the test cans that we ran during the commissioning of the canning line, and I'm pleased to be able to tell you that the brewery team's hard work on developing our can conditioning technique has worked out pretty well, so full speed ahead now for the launch at the end of the month