In the past year, the Bermondsey Beer Mile has quickly and perhaps undeservedly became one of the country’s foremost beer ‘things’. From early on, there was a sense that this self-made beer blowout stretched across a handful of breweries in southeast London couldn’t quite sustain itself. The queues, the walking (or artistic usage of multiple Uber discount codes) and occasionally sub-par beer put many people off after a few tries. But then, don’t all ‘legendary’ pub crawls suffer from the same problems?
Some problems were more specific. One major casualty from my own mixed experiences of the Beer Mile was my enjoyment of beer from Anspach & Hobday. Despite enjoying their beer in bottles and whenever I saw it at a Craft Beer Co pub, I had on more than one occasion tasted beer from the brewery that lacked finesse, and on one occasion, patience. Back then, I worried that the brewery was engaging in a demanding weekly event beyond its grasp, and not always being able to provide beer in the best condition it could be.
Last week, Justin Mason and I were invited by Bottle & Bean to take part in its first live beer tasting video for its subscribers, which featured the first monthly resident brewery, none other than Anspach & Hobday. Part of me was looking forward to seeing what Paul and Jack had been making since I’d last visited the brewery, but I retained a little hesitation from my past disappointment. From the first sip of beer I tasted, I was reassured. I ate my words, or rather, drank them.
With each beer I tried, from their oldest and most practiced like the Smoked Brown and Table Porter, to newer recipes like the Stout Porter and Pale Ale, I was deeply and fully impressed. The Pale Ale was, to use an adjective I find myself using more frequently and tellingly, ‘Kernel good’, its light and faintly biscuity malt body a simple and well-built stage for a floral and rounded hop character that delivered juicy lime and kiwi flavours cleanly. It is undoubtedly a Juicy Banger.
The Smoked Brown, always A&H’s most unique and trusted beer, has improved further still, and is easily one of London’s, and the UK’s, most accomplished malt-forward ales. The smoky character is delicate but persistent in every drop, adding depth and dimension to a rounded, mouth-coating caramel body and a simple yet resinous hoppy bitterness. I was surprised to learn from Paul that the Smoked Brown requires more hops in the boil than any other beer they make, but the balance that this achieves is genuinely fantastic.
Both the Table Porter and Stout Porter showed the brewery’s key strengths in different ways – the Table version demonstrating an ability to extract the absolute utmost of flavour, whilst the Stout variety showed a real skill in nailing the balance necessary to make great strong beers truly great.
These technically accomplished core beers aside, it was the samples of other more limited beers served at the brewery taproom that made me eager to return. A sour ale, in truth the ‘control version’ of a beer due to be completed in a number of different ways, was made with a sour mash instead of inoculating the beer in its fermentation stage (to reduce the risk of infecting other batches) and on its own had the vibrant, sharp and uncompromising sour bite I love. The limited edition White Coffee Milk Stout, a deep burnished golden colour and ripe with vanilla and coconut aromas, was just a tart citrus ingredient away from being a creamy, whipped syllabub cocktail. The oily sweetness and lactose-rich body wasn’t entirely my sort of thing, perhaps best enjoyed by those with a sweet tooth, but damn good nonetheless.
The final beer we tried made me chuckle with delight just from smelling it, a Galaxy Saison conceived by Dylan, a newer member of the brewing team. The glorious peach and papaya aroma had a crackle of black pepper running through it. The flavour developed from sweet, sugary guava and watermelon into a fascinating mid-palate note of strawberries covered in black pepper, ending with a spicy astrigency. The ABV was fairly restrained (for a modern saison) at 5.2%, but provided all the oomph the beer needed. The flavours were blinding.
You might not need any persuading that Anspach & Hobday are making great beers, but if you do need persuading, please do take my word for it. Maybe though, like me, you have a had a different bad experience with a beer that has affected, consciously or unconsciously, your willingness to try beers from that brewer again. As simple and as basic a lesson it might be, it remains one worth re-learning. If people deserve a second chance, then undoubtedly so do beers.
6 thoughts on “Rediscovering Anspach and Hobday”
“The Smoked Brown. … is easily one of London’s, and the UK’s, most accomplished malt-forward ales”
That’s quite a bold statement!
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And one I don’t make lightly! Examples of others I would count in that same broad UK category would be Fuller’s London Porter, Bristol Beer Factory Milk Stout and Harvey’s Best. Maybe if there were more smoked brown ales out there, I might feel differently (in that it’s the only one I can think of and is therefore perhaps a bigger fish in a smaller pond). What am I pitting A&H Smoked Brown against in your own personal ‘best-ever UK malt-forward beers’, Zak?
Is it better than Harveys Imperial Stout, Kernel imperial Brown Stout, Arbor Breakfast Stout? Sam Smith’s Taddy Porter? Or am I not playing the game properly?
I bloody knew you were going to do that. Right. So strength is always better, then. *chisels into stone tablet* 😉
In all seriousness though, no, it isn’t better than those, but I’m not sure to qualify it more tightly without ruining my meaning. It’s just really good, ok?