These kits include all grains, hops, and yeast needed to brew the recipe according to the instructions found in CAMRA’s Essential Home Brewing book.
Pressure Drop – Pale Fire
Pressure Drop Brewing was started by three friends in a garden shed in 2012. After pooling their savings, Graham, Sam and Ben opened a five-barrel brewery in Hackney in 2013, producing US-influenced pale ales and IPAs and Belgian and German-style wheat beers. They quickly developed a strong reputation and were named one of 2013’s best new breweries in the world by beer rating site RateBeer – a list that year which also included Weird Beard and Siren. In 2017, after two years of careful planning, they moved to a new 20-barrel brewery and taproom in Tottenham Hale, on the same trading estate as neighbouring Beavertown. This enabled a large step up in production capacity and allowed them to increase distribution in order to better meet demand.
Pale Fire was first brewed in the garden shed in the summer of 2012. The trio brewed over 20 batches before managing to get the beer just how they wanted it. They adjusted the grist profile from their wheat beers and settled on a blend of Maris Otter and Pilsner malts to give a rounded malt flavour, with a touch of un- malted wheat for body and head retention. They found that controlling the alkalinity of the brewing liquor and restricting the temperature of the fermentation were the two most dramatic ways to improve the flavour of the recipe.
Every effort is made to match the brewery recipe precisely, but at times it maybe necessary to change some of the listed ingredients on the recipe to alternatives due to seasonality or availability, but in all cases we do our best replace with something that won’t impact on the overall taste and flavour of the beer.