BREWERS NOTES JUly 2021 BREWERS NOTES July 2021 shoto-top radler | 3.2% catface New England ipa | 6.0% bedrock west coast dipa | 8.5% Whats in this months box Welcome to this months ‘Family Beers’ subscription box. We’ve lined up an incredible set of beers, perfect for summer sipping. Kicking off this release we have the creative powerhouse ‘Shotopop’ taking over our labels, from 80’s action hero vibes to new takes on old classics - flick through the book to find out more about them and what they do. For those of you who missed out last time, make some space in the calendar and join us for a drink along discussing the beers and all things brewery (this time with less technical issues). Don’t forget to send us shots of you with your new piece of merch! There may be some prizes for our favourites. p.s. We’ve changed how we’re contacting our subscribers, so if you don’t want to miss any emails add subscriptions@ gipsyhillbrewing.com ’to your email contacts. BREWERS NOTES | JULY 21 | P3 shotopop x gipsy hill catface screen print t-shirt Family beers live tasting squashed fruited sour ale | 5.2% tafa tafa mai tai sour ale | 5.5% bigfoot ipa | 5.5% WEDNESDAY 14 TH JULY @ 7PM CLICK HERE TO SIGN UP BREWERS NOTES | JULY 21 | P5 NEW ENGLAND IPA|6.0% HOPS (16G/L) : NELSON SAUVIN (NEW ZEALAND) SABRO (WASHINGTON, USA) Brewers Notes your notes: YEAST: VERMONT (9TH GEN) GRIST: BARLEY [61%] OATS [25%] WHEAT [14%] OG: 1.057 FG: 1.0086 IBU: 35 EBC: 50 For this NEIPA we brewed with one of the brewery world’s favourite hops ‘Nelson Sauvin’ - originating from New Zealand, it gives fresh gooseberry, grapefruit and wine-like aromas not too dissimilar from Sauvignon Blanc. We matched this with a newer hop variety ‘Sabro’ - which plays quite a divisive role in brewing due to its intense aroma profile. It churns out huge aromatics and flavours ranging from stone fruits, tangerine to coconut. The two hop varieties collide together in a dank depth of flavour, with a slightly savoury edge. New England IPA’s are perfect for experimenting with hop combinations - due to their higher protein levels, which helps with the binding of hop oils. Jim Turner, Head Brewer catface BREWERS NOTES | JULY 21 | P7 shoto-top radler|3.2% HOPS (WHIRLPOOL) : MAGNUM (GERMANY) MITTLEFRUH (GERMANY) SAAZ (GERMANY) your notes: YEAST: W34-70 (1ST GEN) GRIST: BARLEY [100%] ADDITIONS: LEMON JUICE, LEMON ZEST, SUGAR OG: 1.044 FG: 1.020 IBU: 10 EBC: 55 Brewers Notes Whether you call these beers shandys, lager-tops or Radlers - it’s undeniable these styles of beer are incredibly refreshing. Legend has it the Radler was created at a drinking establishment at the end of a famous cycling trail in Germany. When thousands of thirsty cyclists descended on the bar, and with beer supplies quickly running out the innkeeper blended what they had left with lemon soda. Unlike the innkeeper, we had plenty of space to brew this beer. We started by brewing a super crisp lager base. Hopped with Mittlefruh and Saaz giving a subtle floral profile. We blended the lager with the brew teams top-secret lemonade recipe at two parts lager to one part lemonade ratio. You’re left with a super crushable and tart beer, perfect for summer cooldowns. Aj Robieson, Senior Brewer BREWERS NOTES | JULY 21 | P9 west coast dipa|8.5% your notes: bedrock Brewers Notes When you call back to the formative years of most brewers, there’s a style of beer that ignited their passion - West Coast style beers. The West Coast style is a full-frontal, IBU chasing kick of bitterness, with a dank, citrus and piney edge. IBU stands for ‘International bitterness units’ and is the scale we use to measure the total bitterness of the beer. In most beers, bitterness comes from the hops - specifically from alpha acids. For this beer we approached hot side hopping differently to the majority of beers we make, increasing the hop additions of Centennial, Columbus and Chinook by 50% at 30 minutes into the boil, again at 45 minutes and finally at 55 minutes for depth of flavour and aroma. Brewed in collaboration with Crosby Hops. Jim Turner, Head Brewer HOPS (30G/L) : CENTENNIAL (OR,USA), IDAHO 7 (OR,USA), COLUMBUS (OR,USA), CHINOOK (OR,USA) YEAST: US-05 (1ST GEN) GRIST: BARLEY [100%] OG: 1.0745 FG: 1.008 IBU: 50 EBC: 15 BREWERS NOTES | JULY 21 | P11 fruited sour ale|5.2% ADDITIONS (240G/L) : STRAWBERRY, SOUR CHERRY & APPLE your notes: YEAST: W34/70 (2 ND GEN) BACTERIA: LACTO BACILLUS ACIDITY: 4900PPM OG: 1.057 FG: 1.015 squashed Brewers Notes Next in our Squashed series, we wanted to pay homage to our brew teams favourite squash - summer fruits! For this beer, we took a slightly different approach - still cultured with our in house lactobacillus strain for a dry tart finish but fermented on a lager yeast. Fermenting with lager yeast means we keep the beer cooler, giving a slower, longer fermentation. It gives a super clean finish with little impact from yeast esters, letting the fruit shine through. Layers of strawberry puree, sour cherry puree and apple juice shine through for a nostalgic flashback of flavour. Jim Turner, Head Brewer BREWERS NOTES | JULY 21 | P13 mai tai sour ale|5.5% your notes: tafa tafa ADDITIONS (240G/L) : ORANGE, PINEAPPLE & HIMALAYAN PINK SALT YEAST: W34/70 (2 ND GEN) BACTERIA: LACTO BACILLUS ACIDITY: 4900PPM OG: 1.057 FG: 1.016 Brewers Notes What do you do with one of our favourite brews of the last 12 months? Brew it again! Tafa Tafa is inspired by the Mai Tai cocktail. When we think of Mai Tai’s, we think sweet and sour with big fresh tropical flavours and a boozy kick. To bring this to life in a beer, we start by culturing our base wort using lactobacillus. The soured wort gives a clean, tart foundation to build our flavours on. To get the full-on orange flavour, we use a puree called comminute. Comminute is this incredibly vibrant puree, achieved by pulping whole oranges - pith, zest, juice and all. We then blend this with pineapple puree and a kick of pink Himalayan salt. It’s vibrant, tropical and fresh drinking. Jim Turner, Head Brewer BREWERS NOTES | JULY 21 | P15 IPA|5.5% HOPS (12G/L) : MOSAIC T90 & CRYO (PNW, USA) SIMCOE T90 & CRYO (PNW, USA) Brewers Notes your notes: YEAST: VERMONT (8TH GEN) GRIST: BARLEY [85%] OATS [7.5%] WHEAT [7.5%] OG: 1.0535 FG: 1.008 IBU: 24 EBC: 14 Bigfoot is a super easy drinking IPA. Designed and brewed in collaboration with Bigfoot Festival. Penning themselves as the worlds first craft beer music festival - they had all the big hitters of the brewing world pouring fresh pints to all the attendees. Our Bigfoot IPA was designed to be the perfect festival refresher, brewed with Simcoe and Mosaic T90 and Cryo hops. Cryo hops have concentrated lupulin of whole-leaf hops containing resins and aromatic oils. They are designed to provide intense hop flavour and aroma. Bigfoot, Unkown Location bigfoot BREWERS NOTES | JULY 21 | P16 n the middle of May, Carin and Casper, co-founders of Shotopop popped down to the brewery, with a bottle of their own branded whisky in one hand and bucket full of ideas in the other. Sho- topop are a creative animation and illustra- tion studio based out of East London and are creating the next three months of our labels. With both the creative juices and whisky flowing, there was a lot of excitement at how these labels were going to be brought to life. Carin & Casper are not the only creative minds behind Shotopop, they are in fact ten incredibly talented individuals all bringing their individual styles, skills and backgrounds to the table. Shotopop is a “collective of im- aginative, creative people working together towards the common goal of making brilliant work for clients and friends.” Brought togeth- er back in 2009 after what they cryptically call “bad brunching”, the studio is in Hackney, “a super animated borough”. For Shotopop “the people and places in it are an endless source of inspiration and creative expression”. Over the years as the studio has grown, Shotopop now relies on its team to mutually forge an ever-evolving style that sways and bends from project to project, gaining influ - ences as their team expands. A process they describe as a “well planned exquisite corpse”. When constructing a style and creative direction for the Gipsy Hill labels the studio initially began playing hot potato, moving ideas and character sketches between dif- who are Shoto-top? Shotopop? BREWERS NOTES | JULY 21 | P17 ferent studio members. “Once we found the right fit, from then it was more about refining the approach”. The depth of creative thinking coming from the studio was incredible to see, as character sketches and ideas came flood - ing into the brewery. In the face of all the “creative awesomeness” that Shotopop were producing, there was one motif that we had to explore... Catface. Carin comments “since Shotopop’s inception, we’ve had a cat and a skull represented in some way which evolves and adapts depending on how it’s used. It became more solidified when we got a neon sign made for the studio a few years back where a cat plays with a skull.” “The name Catface refers to the Casper’s actual grumpy fur beast, who inspired the first cat Shotopop asset, as she would come to the studio when she was a kitten and play with everyone’s Wacom tablets or sleep on keyboards.” With Gipsy Hill’s rotating roaster of illus- trators, there is always a beer label for our illustrators to introduce themselves. Without trying to give Shotopop a headache, trying to fit 10 creatives on the can, Catface became the perfect replacement. “The Catface label comes from the long tradition of cats and skulls. For this iteration we’ve gone with a somewhat 80’s power ‘cat-racter’, wielding a Wacom pen. The 10 skulls represent our awesome people. The skulls are bouncing off a ping pong paddle referring to our eating/ meeting table that can transform into a ping pong table. There’s also a dead plant repre- senting our Covid studio plant situation. Im- mortalised ‘Catface’ on a can is pretty dope! It will also sit nicely alongside our Shotopop whisky called Friday’s Daddy which also has a cat and a skull on it.” Throughout Shotopop’s varied portfolio there is one strong assertive concurrency and that’s positivity. “Everyone roots for each other, we celebrate the work, and feedback is always given with a view to level up, never tearing down”. We can’t wait to launch our July release and get Shotopop’s illustrations into the hands of all our subscribers, on top of the excitement of getting to two with Shotopop for the next two months as well! If you’d like to see more from Shotopop head over to their website shotopop.com or their Instagram @shotopop. creative Awesomness “ ” Glossary of terms Brewing a better life