We’re off tonight to visit the UK and brew a Black IPA at Adnams with Fergus Fitzgerald for the JD Wetherspoon pub chain. The recipe will be similar to the Stone Supremely Self-Conscious Ale that Kris Ketcham has been brewing at our Liberty Station brewery. That beer uses Amarillo and Simcoe hops in the dry-hop, but I think Fergus has lined up some other hops to potentially throw in as well. The beer will be served at most/all Wetherspoon’s locations during their International Real Ale Festival in early November.
And tonight will be my first opportunity to try the new Stone Bistro in the San Diego airport-terminal 2.
We’ve got a great trip planned, including a visit to Simpson’s Malting (we’re using their malt with increasing frequency), then while back in London, visits to Meantime Brewing, Beavertown Brewing, and Kernel, all of whom are among the most exciting craft brewers in London. And we’ll also visit some of our favorite pubs in London, including The Rake, Craft Brewing Co. Clerkenwell, and several others.
Several of my brewing friends are also coming over, so I look forward to seeing them, if we can align our schedules.
I’m also looking forward to my first Fuller’s beer. That’s become a tradition on these trips, getting a Fuller’s Real Ale at Paddington Station as soon as we arrive on the Paddington Express from Heathrow. I’ll never forget tasting a cask of their London Porter for the first time when Steve Wagner and I were in London for the first Wetherspoon beer we did at Shepherd Neame. It immediately became one of my favorite all time beer experiences.
I’ll be posting pics and beer stories either along the way, or shortly after I return, depending on how much time I have and whether I have good internet service.