Feb 19

A proper Dubday afternoon

It all started with a chance meeting with the DUB boys in Bunburys a couple of weeks ago. I had just ordered my father-in-law a pint of DUB Tropicana (great name) when I noticed them at the bar in DUB hats and fleeces. It was good to finally meet them all and have a chat.

It is almost 3 years since our first market stall at Hollands in Bromley Cross. Our friend Steve told us about a mate of his who was creating custom made kit for small brewers. Pallet Brew was the name. We went home and googled it. I have watched those videos a few times. When Pallet Brew’s Lewis began to brew as DUB we sort of followed their progress from a distance. It is inspiring to a couple of brewers like us to see how it can be done.

We had a good chat and loosely said that I might call down and pick up a few cases for our stall so it was good to finally get down into the industrial units near Raikes Lane, Bolton and have a look round.

12745514_1552569905055415_866452154537897262_nWalking in, it is hard not be a bit jealous. DUB’s 10 barrel set up is lovely bit of kit. As nice as you would expect from someone with a background in putting kit together. Four 2200 litre fermenters dominate the centre of the unit. They may soon be dwarfed by containers twice that size. Brewing twice in a day will allow for a 20 barrel fermentation. More than enough for going on with!

Sitting in the corner is the original 200 litre kit. Again, it is beautifully put together. It is till used regularly for smaller runs and serves 3 smaller fermenters.


200 litre kit still in regular use

I had gone down to pick up some DUBkin, their pumpkin ale. Alex roasted 20kg of pumpkins at home before adding them to the mash tun. Cloves, ginger and assorted spices went into the fermenter. Pumpkin pie in a bottle. It was my kind of drink. Deep, spiced and smooth.


Alex with a glass of delicious DUBkin. Took 20kg of roasted pumpkin in the mash tun.

Lewis shouted over “Has he tried the sour?’ and Alex disappeared again and came back with 3 glasses. A light sour and a dark sour. The light was spot on. Not too crazy with just the right amount of bite. My sister described her last Citra sour as alcoholic fruit juice. Close your eyes and taste. It works for me.

The light is called DUBday and the dark DUBnight.

The dark sour was full of Chinook and again wasn’t overpowering. The trick came when you blended the two. It just worked. Looks like there are plenty of suggestions for a name for the blend. I would go for ‘DUBday Afternoon’.

We then cracked open a bottle of our own Holy Citra. I wanted to see what Alex thought. Good first reaction. Good Citra hit. Nice balance. He agreed that we could get the aroma up a bit more with some dry hopping. We will have a play with that one.

Chatting on the way out, I talked about not allowing any cash injections into our brewing. We just reinvest what we make and Lewis said that he was the same. Just grown organically. It is good to see that it can be done.

12733368_1552569965055409_8908743879666474846_nNice fellas, all of them and I will be back. Probably bump into them in Bunburys too. DUB are opening their first outlet in Horwich soon with plans for a second in the pipeline. The local scene has a good feeling about it at the moment. It is a nice thing to be a part of in our own small way.

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The Lancashire Beer Circle is a Facebook group aimed at connecting Lancashire Brewers with Lancashire people. The chat is warm and friendly. Come and join in, you will be made very welcome.