Thursday, 3 September 2009


I have been brewing recently, just not as much as I'd hoped. I still need to get my electric boiler and coolbox mashtun built and ask my local breweries if they'll flog me some malt.

Mild. Mashed warm at 70ºC. Mostly pale malt with some chocolate malt and 10% Coco Pops.
Hopped with Challenger and Bramling Cross and fermented with White Shield yeast.


  1. Hello, I'm an artist and beer lover from Portland, Oregon, USA. I have a blog at I found your blogs because I might come to Glasgow for the international arts festival, where I would do some sort of activity around beer. I enjoyed the content of your blogs and knew I would be able to ask you a few questions about beer and beer culture in Glasgow, although I would prefer to ask over email. If you would like, could you email me at


  2. Hi Eric,
    My email is at the bottom of the page if you want to go ahead and send your questions. I'll do my best to answer them all.

  3. Coco Pops? Sounds interesting (and no I am not going to comment about using rice in your mash!). I am planning to make a dark mild soon and attempt to convince a local brewer or two over here in Virginia to try making it. Is it possible to convince the mega super ultra hopped imperial barleywine Americans to love a simple pint of mild?