ABC goes to Kinn

It’s official – in January 2013 we’re heading north to brew with Espen Lothe at Kinn Bryggeri in Florø. We’re very exited to be dipping our chocolate in Kinn’s peanut butter, so to speak. This time we’re leaving the focus on hops behind and will be brewing up an old school dry oatmeal stout for the 20th anniversary of Henrik Øl & Vinstove.

Staying true to tradition
Loads of roast and flaked products and an open fermentation is going to take you away to the feeling of an old British pub. Black as night and smooth as only oatmeal stout can be. Celebrating Henrik Øl & Vinstove in a fashion only a dry stout can. We could think of no better brew to honor the first 20 years of this fine pub.

Look for this beer at Henrik Øl & Vinstove in early 2013.

ABC at Bergen Ølfestival

Andrimne/Black Cat Brewing will be attending this years Bergen Ølfestival along side the big boys from Lervig, Nøgne Ø and Kinn to name a few.  Gahr Smith-Gahrsen will host a seminar where the famous India Pale Ale and it’s history will be in the spot light. The seminar will be conducted Friday at 18:00 and entrance is covered by the festival ticket.

The festival
Bergen Ølfestival (Bergen Beer Festival) is the first festival focusing on craft beer and beer culture. We want to show you that beer is so much more than just “a pint”. We want to give the audience new experiences with beer and food, in taste as well as knowledge. We want more people to be familiar with the wonderful world of beer and the ones brewing it in Norway. This year’s festival theme will be “time”: beer history, the new wave of microbreweries, brewing in historic times and now, the future of beer, etc.

Lervig Aktiebryggeri will be there

Bergen Ølfestival will be arranged paralell to Bergen Matfestival (Bergen Food Festival) on the 07th and 08th of September on Bryggen in Bergen. Combined, this will provide a splendid setting for showcasing quality beers, brewing craft and beer culture in beautiful and historic surroundings, where you also can taste local food along the way. The festival will be located in the area around Bryggen Tracteursted in the “backyard” of Bryggen (Bryggestredet), entrance from Nikolaikirkealmenningen. The food festival, on the other hand, will have their stands on the front side of Bryggen so everything is closely located.

Entrance to the festival is free and the area is open to anyone. Opening hours will be 12.00 to 20.00 on both days. At the festival, you can meet and get to know the people behind Norway’s most exciting breweries, and taste their beers. You can also learn about homebrewing, attend lectures on beer and beer history, get information on where to get the best best beer in Bergen, and meet fellow beer enthusiasts.

Beer samples will be provided in exchange for festival tokens. Tokens will be for sale at the festival in packs of 5, where the first pack purchased will include a 4 tokens and a tasting glass, which must be used for pouring samples. To buy tokens and get served alcohol, you must be 18 years or older and all alcoholic products must be consumed inside the festival area.

This will be a unique chance to experience the cream of Norwegian quality beer at once, so make room in your calendar – it’s time for great beer!”

(Copy pasted from the Bergen Ølfestival site)

Say hi
Swing by the seminar and say hi. We would love to meet you and talk about our favorite subjects – brewing and beer.

Oh – and where will Kim be? He’s stuck at home knee deep in dirty diapers and pacifiers.

Have a lovely festival.

What’s happening at ABC?

Autumn is creeping upon us and we here at ABC are busier than ever brewing up exciting new beers. Being true to the season we’re going for something darker and maltier than we have done before. We’ll get back to you later with more details, but meanwhile we’ll leave you with this. Enjoy.

Looks yummy, doesn’t it?

The test batch for Henrik Supermax Lager is ready

A few weeks ago the test batch for our second beer was brewed. This time it’s a light lager. But don’t let that fool you, there is nothing bland about this beer. The inspiration for this beer comes from two of the most important areas in the beer world; Bohemia and the U.S. west coast. Brewed in the style of a classic pilsener but with a serious amount of American hops, this beer should please both discerning beer geeks and less hardened beer drinkers alike. The beer is brewed exclusively for Henrik Øl og Vinstove in Bergen.

Smooth sailing
The brewing of the pilot batch was smooth sailing from the word go.  Using a stepped infusion mash intended to produce a crisp and smooth malt character, first wort hopping to adjust the bitterness and rather substantial amounts of citrusy American late hops in the kettle. The beer was also dry hopped with same hop varieties that were used in the kettle. Fermentation took place at 10 °C, and the dry hops where added at day 11, after fermentation had subsided. The beer was lagered at 2 °C and emerged crystal clear after just a few days of storage. A full four weeks of lagering gives the beer a velvety yet crisp texture despite the serious kick from the hops. It emerges at a strength of about 5 % ABV, with an original gravity of 1.049 and 40 IBUs.

Pilot brewing homebrew-style

So far, so good
The result: Well, when pouring, the aroma hits your nose before the beer touches the bottom of the glass. The sweet maltiness from the continental pilsner malt provides the perfect backbone for the pungent hops. While the name “Supermax” really comes from a standing joke between the brewers and Henrik Øl og Vinstove, it really says a lot about the beer. It’s a maxed-out light lager. And it’s rather super. We really can’t wait for the commercial version!

Our First Brew: Henrik Imperial Amber

On February 23, 2012 Andrimne/Black Cat’s inaugural brew was made at Lervig Aktiebryggeri in Stavanger, Norway. The first brew to hit the market was Henrik Imperial Amber, an 8, 1% abv. American style strong ale.  The beer was commissioned by Henrik Øl og Vinstove in Bergen and is served there exclusively.

The setup at Lervig Aktiebryggeri

From home brew to commercial brew
Our first brewday started like any good brewday; with a cup of strong coffee and a run-through of the day’s schedule. Lervig’s head brewer and creative mastermind Mike Murphy had scaled up the recipes from our homebrewed pilot batches and we sorted out all the details like water adjustments, the hopping schedule, mash temps and so on. While the recipe as such was set, a lot of the finer points regarding the process had to be discussed. Scaling up a recipe from a homebrew system to an 8 hl batch is not just an issue of doing maths, temperatures and times may need adjusting as well. We made quite a number of decisions on the fly, and hence the working title of the brew became “Eyeball Imperial Amber”. Eyeballing really makes brewing a lot more fun at times!

After having run all the malts through the Engl roller mill, we mashed in at 65 °C. We really aimed for 67 °C, but, hey, eyeballing is eyeballing. Runoff was smooth and the sweet wort tasted like pure manna.

As soon as the bottom of the copper was covered with wort, the first half (again, eyeballing!) of the bittering hops were thrown in. We put in more bittering hops at 60 minutes, but the main part (about 70-80 %) of the roughly 70 IBUs in the beer comes from a substantial hop charge at 10 minutes. We are suckers for the resiny qualities of the Chinook hop, so we found it fitting to use Chinook as the sole copper hop in our first beer. To give the beer an extra edge and a really fruity aroma we used a massive charge of Amarillo pellets for dry hopping. We actually had a hard time getting our hands on enough Amarillo for this brew, and ended up having to buy them from the homebrew shop Bryggselv. Thanks are due to homebrew shop owner Erik Schønsee for providing the pellets!

Kim adds a bucket of Chinook to our first ever brew.


And how was the beer received?

Did the beer live up to our expectations? Yes, and then some. It fermented out dry and crisp (thanks to White Labs WLP001!), and the neutral yeast character really let the crystal malts and citrus, pine and peach qualities of the hops shine. The customers at Henrik Øl og Vinstue seem to have agreed, because the beer sold out a lot quicker than expected.

Thanks to Mike Murphy for finding room in his busy schedule to do this. A great brewer and a great guy! And to anyone who didn’t get to sample the brew (or just would like another sip), don’t despair. The next batch is right around the corner. It will be brewed again early September.

…and we’re live

Welcome one, welcome all to Andrimne/Black Cat Brewing – home brewers gone gypsy brewers. We will try and do our best to update you on what’s happening on our end. Take a while and browse around our site. Do you have any comments or suggestions feel free to share them with us.

Happy browsing and happy brewing!