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Wiper and True, Milkshake

Wiper and True’s Milk Shake turned 30 this month. Thirty in that there have now been that many different batches of this beer brewed since they started back in December 2012. 

Starting out as Bristol’s first cuckoo brewery (brewers without their own brewery), Michael Wiper had no designs set on having a core range of beers. Instead their beers would be experimental or exploratory and take inspiration from the changing world around them.

When Michael brewed the first batch of Milk Shake he had an idea in his head of a velvety thick, cold, low alcohol beer. Big on vanilla and very, err, ‘milkshakey’. It was going to be something of a tribute to Bristol, a place that is widely regarded as the birthplace of the milk stout where, for some reason, the locals really latched on to this ‘restorative’ stout.

This beer was also a nod towards Michael’s wife’s great, great, grandfather, William Garton, a chemist and brewer of some note in the mid 1800s. William was an expert in sugar and is believed to have pioneered the use of lactose as an ‘un-fermentable’ within the brewing process.

With this in mind we asked Michael about the first batch of Milk Shake...

“It was a bit of a non event really. Looking back  I wish I had written about it or kept a diary but I didn’t. I had this clear image of how it would look and how it would taste on my palate. I was pleased with it but it wasn’t as thick or as milkshakey as I’d hoped. I thought that would be the end of it.”

But it wasn’t. Praise flooded in. People who didn’t like normally like stouts loved it. Hell, people who didn’t normally like beer loved it. Along with the praise came the inevitable question… How can they get hold of more?

“I thought maybe we’ve done something here that's worth another try.” And so they have. Another 29 times at the time of writing.

Michael confesses that he is now a “vanilla snob” and the taste you get in this beer is the result of a “shit load” of chopped up pods added to the end of the boil. Along with further alchemy in the form of a “vanilla tea” added after fermentation.

In order to get the desired thickness in the beer they’ve actually reduced the amount of lactose in the brewing process and upped the oats and alcohol content from 3% to 4.8% ABV.

It seems that Michael and the rest of Wiper and True are finally happy with the recipe.

Wiper and True have also recently collaborated with Hobbs House Bakery from nearby Chipping Sodbury. Everything about batch 19 of Milk Shake was really great.. apart from one thing. It was under carbonated.  “We weren’t happy to release the beer, but we couldn’t quite part with it.” Then the idea hit them. If you can make beer with leftover bread, can you make bread with leftover beer? The answer is yes. Yes you can. The result is a date and walnut sourdough where all the water that would have been in the dough has been replaced with Milk Shake. The slow proving loaf even has a sticky Milk Shake glaze on it.

Wiper and True really are alchemists and inquisitors. No ordinary beer. No ordinary bread either. 

If you want to try more from Wiper and True's range, we've put together a mixed case for you here.

 

www.wiperandtrue.com

Wiper and True are also on Twitter, Facebook and Instagram

 

 

Beer Rarebit

 

You’ll need:

Four slices of good great. Preferably Sourdough.

A handful of grated cheese. Something like a strong cheddar.

A teaspoon of plain flour

A knob of butter (+ more for the bread)

Half a teaspoon of English mustard

A dash of Worcester sauce

A slosh of beer. In this case Wiper and True Milk Shake

 

What to do:

Open the beer and pour it (carefully) into your favourite glass. Have a sip.

Put the cheese, flour, butter, mustard and Worcester sauce into a small saucepan and heat gently until the cheese starts to melt.

At this point add a slosh of beer and give the whole thing a good stir. You want a good thick mixture so add more cheese if it’s a bit thin. In fact, when it comes to cheese I am with Anna Mae. That is, if in doubt that you’ve added enough cheese, add more.

When it’s a nice thick roux turn off the heat and allow to cool a bit and thicken.

Next up heat a nonstick frying pan or cast iron skillet and get yourself four slices of good bread. Make sandwiches using the cheesy beery mix and butter the top slice of bread on the outside. Place the sandwiches in the frying pan butter side down. While they sizzle away butter the other side. 

After a few minutes check to see if the underside is nice and brown. If it is turn the sandwiches over and cook the other side in the same manner. Use a fish slice or similar to push down on the sandwiches to ensure that the toasting bread is nicely stuck together with the beery cheesy mixture.

When it’s all nice and cooked, serve with your beer and maybe a bag of crisps. What flavour? Cheese and Onion. Obviously.