The more observant of you may have noticed that last week, I failed to post an edition of The Friday Pint.
I did write one, as I was sat in the tent outside Tuckers Maltings, drinking the two beers I had at that point (I took two glasses with me to save on trips to the bar, and also to spend more time sat down). Alas, with no access to any sort of internet I was unable to post it.
“Ah, but David, why did you not post it when you returned home on Monday?” you may be asking. It’s a very good question, and considering it wouldn’t have taken me long to take my iPad out and hit send, I probably should have sent it.
The answer to that question may be that I have been rather busy in the last couple of weeks, leading up to moving out of where I currently am and back home to Southampton for a few months.
It didn’t help me that this came at at time when I had the Maltings Festival to go to, and a trip down to Warminster Maltings booked. I wasn’t going to sacrifice these just to move out quicker though, and I’m glad I didn’t.
On the first point, the Maltings Festival. I traveled down on the Thursday and attended the evening session. I decided to work through the ranges of breweries, rather than hop around semi-randomly as I often do at festivals. That night saw me drink the beers from Arbor and Art Brew, including the wonderfully delicious Yakima Valley IPA, and Orange IPA.
As well as being in a wonderful setting, the festival also had the best conditioned beer I’ve had at a festival in a very long time. Depending on which way you come into Newton Abbot, it also has a very nice train ride, along the coast for part of it, which I highly recommend doing at some point.
I was also there for the Friday afternoon session, and the Saturday session, at which I was joined by my Dad. It was at this session that I decided to start drinking some of the favourites from the past two days. Of the beers I drank on the Saturday, it’s Bristol Beer Factory’s Southville Hop that I ended up drinking most of, and it’s a beer that I’d drink a lot of again if I ever see it.
So, that was Tucker’s Maltings. Tuesday saw me travel down to Warminster to be shown around Warminster Maltings, and talk to Chris Garratt for a future edition of The Others (The next edition, featuring The Hop Merchant, will be up soon).
It was a wonderful building to walk round, and I left with a lot of notes and information. I expect that the malt section of the others may be split as well. Whilst at Warminster, I realised that The Others is about more than the people, it’s about the number of people.
At Warminster Maltings, there are around 20 people contributing to the running of the business, from the obtaining of the grain, to the distribution of the malt to the brewers. Behind this, there are around 50 farms supplying grain to be malted.
That’s at least a potential 70 people who could have had an input to your pint, before the people who look after the yeast, farm the hops, sell the hops, maintain the water supply, build the casks/kegs/bottles/brewing equipment. The list goes on, and with it in mind, it seems difficult to drink a pint and not think of all the hard work that has gone on for it to reach that glass.