It’s been a good long while since we shared a bit of what’s been going on here at TP. Here’s the juicy:
The last couple of months have seen us focus our brewing efforts on big, bold, and intensely flavoursome beers. Since our Luke joined us in April, we’ve been able to achieve a more comfortable, organised and manageable brewhouse space. Meaning a few things: We’ve been able to tick off some pesky repairs, maintenance work, and general reorganisation of the way we brew beer. We’ve had a much better work/life balance, and so are better equipped to tackle any challenges in a day at the brewery, and we’ve had the time to carefully consider new recipes, methods and ingredients. All in all, we think our beer has been getting better each time. You may have seen some of the new beers out in the wild… A 9.0% Belgian Tripel (collab brew with Torrside) with added grains of paradise, orange and coriander, an imperial stout (collab with De Molen) with ginger, cinnamon, honey, & lactose, A 5.5% white stout with coffee, cacao, and lactose, A raspberry and kiwi sour, some big, single hopped IPA’s, and an adventure into low ABV hop bombs, a tropical pale with mango and passionfruit… We’re having an absolute ball! It’s incredible to keep working hard on fun, unique beers and getting the feedback that we have been.
In particular, we’ve been v
ery happy with our progress on hop forward beers. First with Circle Game, and more recently with Vision Quest. Both are showcases of some of our favourite hops: Simcoe, and Mosaic respectively. We’ve worked hard to get the most out of the hops. It helps to use a lot of them, but much of it is down to the execution i.e timings, temperatures, and brewing a well suited base beer for the style. We tend to favour clean, easy drinking IPA’s, with a lot of body, and a low to medium bitterness. In both of these beers, we felt that the result was the culmination of everything we’ve learned from our first year of working with the delicate little flower that is the hop! Still, we’re excited to keep tinkering and working to get as much flavour in your glass as possible. The next step for us is to work with different varieties to see what scope of aroma and taste we can get and continue in our quest to make our favourite ever beer. As much as we’ve enjoyed that bit of breathing room on the brewing side of things, we’ve been making up for it by travelling far and wide, doing tap takeover and meet the brewer events, and pitching our bar at festivals. Since the start of May, we’ve done events at the Harrogate Tap, The Albion (Sheffield), West Riding Refreshment Rooms, The Herbert Kilpin (Nottingham), Micklegate Social (York), Nottingham Craft Beer Festival, Brew York City of Ale, The Slip Inn (York), The Bath Hotel (Sheffield), Chequers Micropub (Beverley) with many more to come throughout the summer months and beyond. We love travelling from place to place and spending time sharing our beers with you (especially on the sunnier days!). So safe to say, it’s all been a little bit crazy over here! We haven’t really got any sort of plan to slow down. We have loads of fun and funky beers in the pipeline, including our first barrel aged release later in the year. A few secret little projects, collabs, festivals. All the good stuff. Until the next time, thanks for reading this, and thanks for continuing to support us by trying our beers!