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Ladies and gentlemen, when I travel outside of Britain, which I often do for about three months of most years I suppose,

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usually on beer business of one sort or another, and very frequently, and especially, in the United States,

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why do you drink all that funny in beer in Britain? And what on earth is it that you drink anyway?

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Of course, I wouldn't be asked such a question by people as erudite in the matter of beer as yourselves,

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but I still feel in our company a certain obligation to explain the type of beer we. or the several types of beer that we do drink in Britain, are perhaps not that funny.

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We do, I hope, have a sense of humour in Britain, but what we also have is a sense of tradition,

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and perhaps that's what we're addressing ourselves to today, in the matter of beer.

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And for that matter, if you want to look at things in that way, all beer has in its time been pretty funny stuff.

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And what's perhaps more remarkable, I think, is that all,

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funny bear traditions have sustained themselves, and they haven't really vanished, they have been,

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they have remained like the pen demento on a painting.

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You chip away at a painting and there was another painting underneath that and another painting underneath that.

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It's rather like that with beer traditions and beer techniques throughout the world.

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Consider the very first type of beer that we ever known to have been made, the beer that is as old as history.

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The beer that the Egyptians wrote about in hieroglyphic forms, that was beer made by the fermentation of bread.

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You may say that tradition has vanished, but of course it hasn't, in the sense that in the Soviet Union,

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cavass is still widely drunk, and in the turn of the century, in areas of ethnically eastern and Central European origin in the United States,

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cavass was also drunk in the Americas. Exactly when the fermentation of bread gave way to the fermentation of grains of one sort or another.

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isn't awfully clear, but we certainly know that when brewing emerged from the dark ages into the mediaeval period, grain was being used.

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What is less clear is which grains and where?

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Or even the extent to which farmers were methodically growing different grains in different fields.

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There's plenty of evidence to show that the grains of mixed harvesting were being used to produce beer until relatively recent times.

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A lot of those uncertainties is trying to pin down exactly when it was that,

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mixed grains and particularly wheat gave way to barley, in the sense of barley

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becoming the universally accepted premier grain from which beer was produced.

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[laughter and conversation, inaudible]

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I mean, does that give you any ideas later on for what you're working on [...].

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I've often thought there should be more beer than there was [inaudible].

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This is the extraordinary summer of 1977 and there were thousands of [inaudible].

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But you weren't economically dependent on any of them? No [inaudible and laughter] I did get a postcard from [inaudible]

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I mean they'd left it, I didn't really resign. [inaudible]

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[inaudible, laughter]

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And I said I'm not yeah, in that line of business. How did you work our the routines on [...]?

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As a viewer, you see a programme like that and it seems anarchistic and very inventive, sort of performance.

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And then when you sit down and have a well thought out conference for it or? [inaudible]

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[inaudible, tape beeps] Might as well clear the air now and say we spent most of our time [inaudible, tape beeps].

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Heochy's tea and wine merchants, that's John Heochy, established 1884 Cork City. It's right next door to Reeve's Pub. [inaudible]

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Yeah, the main bridge that leads into the main street in Cork is a balustraded bridge built in 1861 with rather elegant,

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tall double lampposts on it. The main St. Patrick Street.

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As everywhere in Ireland, there are dogs, just stray dogs, running over it, and a bit of the ballast railing is broken, waiting to be repaired.

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You can see down the river in one direction, two grain silos on the keys and in the other direction to the outskirts of the town,

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rising on the hill with a church on top and a rather dramatic silhouette.

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A shop in Cork selling quilts, bedding, a household value store, has a sign saying 'Notice, these quilts are a duck feather down,

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No chicken feather.' At the end of the main street in Cork is a monument, like a mini album memorial, with statues of Irish heroes around it,

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erected through the efforts of the Cork Young Ireland Society to perpetuate the memory of the gallant men of 1798,

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1883, 1848 and 1867,

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who fought and died in the wars of Ireland to recover her sovereign independence and to inspire the youth of our country,

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to follow in their patriotic footsteps and imitate their heroic example and write righteous will make Ireland a nation once again.

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It's just written in English on one panel and an Irish alongside it, unveiled St. Patrick's Day in 1906 by the Reverend P - I guess that's a T

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I'm not really sure - Or is it an F? P F? Kavanagh with a K. K A V A N A G H,  president of the Cork Young Ireland society.

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And on the day that Pat and I visited this memorial, it had a number of wreaths around that.

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And some wreaths hung on the railing as well. About 100 yards away behind a smaller plainer memorial from the Great War.

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Erected by public construction under the auspices of the Cork Independent Ex-servicemen Club in memory of their comrades who fell in the Great War,

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fighting for the freedom of small nations. That's carved 1914 to 1918, but under that it says 1939 to 1945.

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[inaudible] A greater deed hath no man than. Now we're on another balustraded bridge down the other channel of the river, and there's a really

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violent weir, which is making a noise, I must say. There's another bridge just down the river, and this bit's called Sullivan's Key, and there's a bar called the office, with

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signs that, old, very old [...] Bass signs outside. Lots of Georgian buildings and painted fronts in sort of dull pastel colours. There are boys fishing. [inaudible]

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It's very choppy with the river. By South Main Street Bridge,

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which is where the [...] brewery is. There's a really strange [...] to the front on it, [...] to the front and there's gables, that's pretty strange.

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The brewery is actually wrapped in a bend in the river just behind.

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It's a big church we came to look at. Host Church of Ireland,

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Saint Fin Barre's Cathedral, that's F I N B A double R E apostrophe S. It's a very big cathedral with three towers.

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This tree is called Simon Crawford's tree, and the brewery is called Beamish and Crawford.

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[inaudible] And the brewery's got a really strange structure with one, two, three, four, five, six, six or eight,

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what look like old, old vents from a maltings on a red brick building with a green tile hung roof and bits of mock Elizabethan black and white insets in it.

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A very strange looking building, with some modern buildings behind that very modern, look as if they were built in the last ten years or so.

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Sort of terraced and Georgian houses, winding steps leading up to what I guess is a remnant of the city wall. Where the city wall is, it's called Fort Street.

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So presumably it's actually the remnants of a fort. Make a note that on the bridge next to the Beamish and Crawford Brewery is an ad for Murphy Stout.

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That was a Murphy's pub right on the bridge, called Swordes with an E. I have to check into this when I go to the brewery, but next door to the modern building

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there's another huge Elizabethan frontage with a very nice clock.

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This is a building I mentioned earlier. It's got Flemish stepped gables on either side.

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But then, has about four or six rooms across of two-storey Elizabethen frontage

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it's very well kept with a very nice clock set in it, and it's called The Counting House.

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Extraordinary building, a bit like a folly. The South Gates have an [...] it says: These premises are permitted to open from seven o'clock,

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the legal opening hours on each day of the week, not being Sunday Christmas Day, St. Patrick's Day on Friday.

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[inaudible]

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In Henches, they've got a round copper mirror saying [inaudible] Abbey Whiskey [inauidble].

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Henches' also had a very nice marble ball camper and put it in the ladies loo is a stained glass window.

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How do you know? Just looked. Hand copper pipping to a gas lamp with a

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reflecter and a classic lamp next to it, and a [...] with a stain glass screen, and curtains.

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I'm now about to go to the Beamish brewery, that's spelt B-E-A-M-I-S-H. How old is this part of the building that's go the mock Elizabethan bit?

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The front section was built about the between just after the 14-18 war, between 18 and 21.

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So it's not very old, in fact actually, the whole street was houses with the brewery as it were, skirting onto the road there.

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I'll take you back to my office to show you something, if I may.

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I must just make a ntoed about this gallery, it's like an Elizabethan Theatre, isn't it, Shakespearean?

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Yes, you're right, a lot of people comment on that, and the light as well.

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Yeah, the big skylight. It's a very attractive room indeed.

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We're looking at whether we should decorate what we need, but make it easy and make better use, get in a good designer.

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Not rearrange the building or the interior to design through [inaudible]

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That photograph was taken in the thirties. And you see there now, that's the building. Yeah.

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And we had a beautiful wall all the way down, with magnificent gates and metal sentry boxes.

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Now, as I said before that, you see up to the 1920s there were households all along

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with an entry into the brewery and the brewery was just more or less there, but had [...] in the back.

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Why was it built in that sort of mock Elizabethan style? Do you know?

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I mean, perhaps you don't know. No, I don't, but we have a man here who's our, he's a director, and he is

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writing a history of the brewer, he was the secretary as well.

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I was interested to look at the little letters on the wall, going back to, one of them going back to 1793.

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One in particular concerns a Mr. Jackson, who owed somebody £500, which was an awful lot of money. It's in the family as well.

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It wasn't awfully clear whether that letter seems to be to the brewery, as though Mr Jackson, was there a Mr Jackson or?

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Yes, in fact, actually, it is a Maurice Hanbury Jackson, do you believe? It seems like he owed the money,

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perhaps you haven't paid for some barley or something.

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Uh-huh, so it's a member of the Maurice-Hanbury-Jackson-LeMay family. Because there's also Hanburys in the -

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In the beer business. Yes, that's right, [inaudible], sure, still do, yeah.

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I mean, the brewers just didn't have enough money and that hop factories took, it's like a slice of the action.

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Oh, I see. Uh-Huh. But there was also a letter out there about the delivery of some beer to Mr. Jackson in Kinsale or Yor, or something. Yor.

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That was obviously a different Mr Jackson. Yes. Now we have some video [...] downstairs.

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And Mr. Halpern, you know, have you been questioning him?

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I'm sure that he's available to your [inaudible]. How old is the company? When was it founded? Well....

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[inaudible] The company itself was established in 1792.

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We have all [...] officially, but of course the rooms for this use were operating for very, very many years before that.

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What on sort of domestic or pub brewery basis or something like that?

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Perhaps bigger [inaudible] I

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So when you're saying 1792, that was? That's just a commercial coming together of Beamish and Crawford,

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because we knew all in the books, we're given the letters, we're given the articles of association.

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Well, I don't need to go into too much detail about that, but. Oh well, it's all downstairs in the hospitality room.

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I see you still have a company called Porter Brewery Export Limited. That's right, yes.

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See the old name for the brewery is the Porter Corporate Brewer. Oh I see.

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But it's been called Beamish and Crawford right from the beginning? Since 1792.

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There were two other people associated with them for a few years. Who were actually as

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who were operated brewers, [inaudible]. There were eight brewers, and they died out, they were gone before the company.

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When was the company acquired by [inaudible]? In 62, the end of 62, November 62.

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What's interesting, you brewed ale up to 1928? Correct.

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And then you only brewed porter or stout, until the time that the Beamish, the Carling takeover.

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They were originally, they were originally, of course, just hops. This actually your hop store?

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This is one of our hop stores. We don't really have to carry too many hops, we get

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We get a lot of them held. I see that you've got some Hallertau here.

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Yes, we use English, mainly English, and Hallertau.

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Now the Hallertau are for your lager are they? That's right. Although we use some of them in the back, the [...]. Ah yes.

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So which English hops do you use? Goldings and White Challenger. Challenger?

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White. White Challenger, yes. [inaudible] Whole hops or are these pellets?

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Oh no, all pellets. All pellets. We use nothing else but pellets as hops.

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But, and no extract. We don't use any hop extract.

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Even on the pellets, no, we don't enrich them. Was any real distinction made between porter and stout in the history of the brewery

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or was it always called Porter until relatively recent times?

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It was probably not really Porter, in older years anyway, it wasn't called Poerter brewer at al by people,

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Yeah, it's constantly called Beamish, yeah, Beamish's Brewing.

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But if you ask people today what the product was, they describe it as stout rather than porter, wouldn't they?

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Yes, but there was a time to up to... I would say up to the 60s when we produce a porter as well.

139
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Oh, I see. But we didn't call it, we didn't call it porter, we called it for a long time, double stout, DS.

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I see. Double stout, with two Xs instead of three Xs. So was your double stout of  a higher gravity? Lower. Lower gravity? Lower.

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It was actually up, in the end, it was only be able to be produced as a harvest beer, harvest type of stout.

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But was it less attenuated, was it fuller in body? Oh no, there wasn't really all that much difference. There was a slightly lower original gravity.

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Can you remember OG? I can. But you have to bear that in mind with the comparison with the others. All OGs were higher? Our OGs were higher.

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I guess I think it was about 10 37 - 10 38, on the border.

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Yes, I say. Whereas the ordinary stout would've been around 10 44, 45.

146
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Yeah. Right. Whereas now the ordinary stout's what, 10, 40? 10 40.

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Yeah. Now this is the brewhouse [inaudible]

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and the malt intake is outside that, bulk, there are bins on the other side of this wall.

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This is the only piece of, this is the only item of plant,

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of brewing the plant, of new plant, that was built upward into an old building. The Canadians were keen

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that we abandon the plant. We shouldn't own tall buildings, except this particular one, the decided to come in here,

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it was easier and faster. So this is, you're mashing it in here. The grain comes in to the top - is that wet with wet milling? Wet milling.

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[inaudible] These are the bins, there's the hopper, malt comes into the hopper.

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We use wheat incidentally as well. In what product? In bass, thyme, and stout. Is that for head retention? Mainly.

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And yes, head retention very largely. But, you know, it's traditional to use adjunct.

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We find wheat gives us the best results. Hmm.

157
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So let's just talk a bit about the stout. Do you use roasted, unmalted barley? No, roasted malt. So you don't have any unmalted barley?

158
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No. So how many different sorts of malt you use in the stout?

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[inaudible] Just one malt, made in a maltings five miles out west of Cork.

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[inaudible] The Malting Company of Ireland in which we have a share.

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We were actually, if you like, we had our own maltings in combination with Irish Distillers

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and associated the British Malters, who set up this company in [...],

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and we took on a malt from there, Irish product.

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You can actually make that stout with only one sort of malt? Oh yes, and roast, of course.

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[inaudible] So what is the basic malt that goes into it?

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The basic malt is what we call an any type malt.

167
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So is that a crystal malt? No, no it's an ordinary malt. A pale ale malt? Well, an ale type, yeah.

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And we make bass from the same malt. Right.

169
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Yeah. And we then put in, for flavour, [...]. People always get uptight that you have to blacken it.

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When in fact, actually, the blackness is incidental to the flavour, and the flavour is a roast character.

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And we put in anything from 7 to 10 percent of the roast malt. [inaudible]

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We put in 7 to 10 percent to give that character, and it's a stout.

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In addition to that, of course, that's not the only thing that gives us character, which is a very, very high hop rate.

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Yeah. You see, the differing in stout, in our stout, is even higher than in Guinness. Really?

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Yes, despite what people think and say. Well, it doesn't come out in the palate of things.

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Well it's balanced you see, it's a question of getting the proper balance. It's like, you know, how much salt you put in your porridge.

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I mean, yeah, whatever.

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So the total, the total [...] is made up of wheat, ale malt, and roast. What sort of proportions are you talking about of those three components?

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Well, roughly 7.5 percent to roughly 7.5 to 10 percent [inaudible]. About 15 percent of wheat.

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Hmm. But when you talk about roasted malt, you're talking about the black? I tell you something -

181
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Do you call it chocolate malt or [inaudible]. We just call it roast, we call it roast.

182
00:29:19,210 --> 00:29:27,550
And we make it here, again. I'll show it to you. It's a fairly standard thing in Ireland.

183
00:29:27,550 --> 00:29:34,240
Yes, I'd like to have a look at it. Soaked in water, wet milled, and mash mixer.

184
00:29:34,240 --> 00:29:41,560
It's not really a mashed [...], it's a mash mixer. Mixed up there, [...].

185
00:29:41,560 --> 00:29:45,980
Is that a single single step infusion mash or...?

186
00:29:45,980 --> 00:29:50,950
Yes. Yes, that's the easiest way to say it It's a single step infusion mash.

187
00:29:50,950 --> 00:29:54,460
Is it a particularly long mashing process? No,

188
00:29:54,460 --> 00:30:10,900
We, although we have a tendency here to drop it in and bring up the temperature with our steam jackets outside.

189
00:30:03,530 --> 00:30:10,899
Rather than trying to hit the right temperature when putting it in. So it's a heated vessel? Yes exactly,

190
00:30:10,900 --> 00:30:18,790
And what are what temperature does the mash take place? I reckon it's roughly the same as standard practise.

191
00:30:18,790 --> 00:30:42,490
Some are around 62 to 64 degrees centigrade, about 150 degrees Fahrenheit, but that will depend very, very much on your body and malt.

192
00:30:31,400 --> 00:30:35,309
You know what I mean when I say the barley, what kind of the barley there has been, what kind of malt it has made.

193
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This year's barley didn't look very well which made excellent malt as far as we're concerned, far better than we've been having in recent years.

194
00:30:42,490 --> 00:30:47,170
Why is that? Well, you know, we had a cooling off.

195
00:30:47,170 --> 00:30:52,470
We had an extraordinary, peculiar spring and still growth cut down.

196
00:30:52,470 --> 00:31:00,150
Of course, we had a magnificent summer and in the Cork region, we got very, very good barley.

197
00:31:00,150 --> 00:31:09,400
And the rest of Ireland didn't come off so well. The malt isn't good. But for several years now, we had poor, very poor malting barleys, by comparison.

198
00:31:09,400 --> 00:31:12,550
What was particularly good about it, we're talking about is nitrogen content?

199
00:31:12,550 --> 00:31:18,530
The nitrogen wasn't all that low, it was reasonable, about of 1.65.

200
00:31:18,530 --> 00:31:25,120
[inaudible] It was a good sized grain, and it modifies very, very well.

201
00:31:25,120 --> 00:31:30,340
It modifies very, very well, in the germination in the maltings.

202
00:31:30,340 --> 00:31:35,710
So, you know, we end up with a good, reasonably good product.

203
00:31:35,710 --> 00:31:38,620
So you take it up to that temperature in there? Exactly.

204
00:31:38,620 --> 00:31:47,650
And then just hold it at that temperature? Hold it, for roughly an hour, transfer it from there into a [...], which is simply the usual filter vessel.

205
00:31:47,650 --> 00:31:53,980
Yeah. And leave it, screen through that, pump it over into our kettle.

206
00:31:53,980 --> 00:32:00,010
How long does a lautering take? Lautering takes about three hours.

207
00:32:00,010 --> 00:32:07,360
Again, you know, you can depend. That's I mean, that's not including the running off time, that's once it's actually in the -

208
00:32:07,360 --> 00:32:14,600
Well, once, it doesn't take long to transport over, but it's about three hours from there to get it

209
00:32:14,600 --> 00:32:24,740
into our kettle. And how's the kettle heated? Again, steam jackets, which is fairly standard.

210
00:32:24,740 --> 00:32:34,400
Just just talking about the stout, how many hopping sites that you have in the South to just have a one on or we have two things going on.

211
00:32:34,400 --> 00:32:48,440
Can we have the bulk of the hops and soon as we can shortly after stopping in the working here in the hops and then and we start,

212
00:32:48,440 --> 00:32:55,760
we buy land of the traditional. We boil a half an hour before it's for another once, before, before all the work is really in.

213
00:32:55,760 --> 00:33:01,190
We stop biting and people. Yeah, and then we continue burning it for another hour and a half with all the work.

214
00:33:01,190 --> 00:33:14,180
So I think the bulk of it is one to two hours and then five minutes before we can get out of a copper press conference down.

215
00:33:14,180 --> 00:33:20,630
We are adding the aroma, how quickly we could go to a little moment and what other amateur hour?

216
00:33:20,630 --> 00:33:24,170
No, no, not at all. The confidence building. So what?

217
00:33:24,170 --> 00:33:28,910
The main Harper's is a mixture of Golding's and knockdown engines.

218
00:33:28,910 --> 00:33:36,410
Right, right. I'm going to take you up to each one. These are all stainless steel inside of a all steel.

219
00:33:36,410 --> 00:33:41,280
And yes, I don't think they understand Comic-Con other than Austin.

220
00:33:41,280 --> 00:33:47,590
It's a pretty big cattle, a unit size 300 barns.

221
00:33:47,590 --> 00:33:56,360
That's the maximum we don't operate. We operate 150 up to 25 right at a normal time of the year.

222
00:33:56,360 --> 00:34:04,050
How frequently the observer staff a.

223
00:34:04,050 --> 00:34:12,180
About once a week. You know, I mean, again, the up of Christmas that that that good.

224
00:34:12,180 --> 00:34:27,150
And of course, we can programme. We can shop through six rooms of $150 in 24 hours, and we can bring that up quite up to 25 by six percent.

225
00:34:27,150 --> 00:34:35,230
Right. So it depends on what's the total capacity of the brewery.

226
00:34:35,230 --> 00:34:42,060
Now I'm guessing that you're very direct now.

227
00:34:42,060 --> 00:34:53,220
We will all become popular and depends very, very much on the relative proportions of those who wish to speak.

228
00:34:53,220 --> 00:34:57,180
Right? Because I understand what do you do?

229
00:34:57,180 --> 00:35:05,070
But I can give you the best response. I can give it to the citizens of each individual section.

230
00:35:05,070 --> 00:35:10,530
Right now, it's the budget item of print, right? Okay.

231
00:35:10,530 --> 00:35:21,380
But putting it in writing here at the moment, okay, we can do.

232
00:35:21,380 --> 00:35:34,340
We can do about five hundred eight thousand pounds in a day in July, which start building up in June for us.

233
00:35:34,340 --> 00:35:39,320
But why is there a peak in July? Well, that's the whole at.

234
00:35:39,320 --> 00:35:51,770
And that runs right through until September. And then we have the very slow October November developing into a peak at the end of November.

235
00:35:51,770 --> 00:35:56,600
Beginning of December, of course of Christmas. Right? Very, very flat.

236
00:35:56,600 --> 00:36:00,090
January, February, March. St. Patrick's Day doesn't pick you up a little bit.

237
00:36:00,090 --> 00:36:08,000
It does. It doesn't always get. And it never really comes down to what had been before Patrick's Day.

238
00:36:08,000 --> 00:36:12,080
So in a sense, that Patrick's Day is a sort of the beginning of a serious beer drinking season.

239
00:36:12,080 --> 00:36:18,920
It's the England. All but not much happens other than Ireland on St. Patrick's Day so far, as I can see.

240
00:36:18,920 --> 00:36:24,890
No, we don't celebrate it, shall we say, as grandiose as the Irish were abroad.

241
00:36:24,890 --> 00:36:31,400
Exactly. And it's rather a let down to a number of people who come to Ireland.

242
00:36:31,400 --> 00:36:39,550
Most of the Irish generally. I don't know what we do as we tend to go to the country ourselves look away.

243
00:36:39,550 --> 00:36:53,510
And I'm not particularly pleased. Maybe a weekend in the country are and here I the weekend and generally don't joining us here.

244
00:36:53,510 --> 00:37:04,340
At the moment, we do not have been able to do Q&A banners in the its helicopter where we were with the entry into barracks Hebrew taboos in 24 hours.

245
00:37:04,340 --> 00:37:16,430
So that's a lot of beer. A lot are what are hotchpotch take, which is of the Liverpool, if you know you'll be familiar with the terms.

246
00:37:16,430 --> 00:37:20,640
I will only take about 185 hours. So that is the maximum.

247
00:37:20,640 --> 00:37:35,046
And that's what I'm saying. We can do 225 by pushing through higher ground, but you've walked 175 and then adjusting the air.