Savour Beer, Dubbel
Sandy Kirkpatrick is the founder and sole employee of Savour Beer. Yep, you read that right… sole employee.
Sandy fell in love with Belgian beer on a weekend trip to Brussels with his wife Claire in 2010.
“I grew up on a farm in South West Scotland. Agriculture is in my blood. I just want to brew outstanding British farmhouse ales taking inspiration from the farmhouse ales of Belgium. Beers that take me back to my childhood and a million miles away from my life which is now in London.” he explains.
Since launching Savour Beer in 2013, using brewing space at the Compass Brewery in West Oxfordshire, Sandy has been earning a bit of a reputation for the quality of his Belgium inspired brews: “I wanted to keep some of the traditional elements… whilst putting my own stamp on it.”
2015 has been a bit of a breakthrough year. Their Sparkling Beer Brut, where they riddle and disgorge the beers using the traditional method to remove the yeast sediment (one of only six breweries in the world to use the traditional method when making beer) won Small Artisan Producer of the Year 2015 at the Guild of Fine Foods Great Taste Awards. The same beer then went on to win Supreme Beer Champion and overall Drinks Champion at the Quality Food & Drink Awards in November beating the Goliaths of British retail including Tesco, Sainsbury’s, M&S and The Co-op.
This week’s beer takes its inspiration from the Trappist beers with a nod towards the farmhouse ales of Northern France where malt is the order of the day. Sandy talks us through it… “The beer is brewed with 5 malts including Special B, Chocolate and Cafara and we add dark candy syrup to generate rich toffee and caramel notes to the beer. We dry hop with the New Zealand Rakau hop and ferment the beer with a high ester strain to generate those dark fruity flavours synonymous with Dubbel style beers. The beer is unfiltered, unfined and bottle conditioned.” It’s also bloody delicious.
We asked Sandy what is coming next. “I’m looking forward to some time off over Christmas to reflect on the year and plan ahead for 2016. We’re in the lucky position of selling everything we make so key to next year will be managing our growth whilst continuing to service all our existing customers and maintaining the quality of the beer.”
We'll drink to that. Have a good one folks.