Doom Bar

[bloodoaf]

This has got me interested - from the Sharp's website =

3. Wort Boiling 'The boil in the copper stabilises and sterilises the wort. Boiling also extracts bitterness, flavour and aroma from the whole hops. At Sharp's 85% of the hops are added at the end of the boil to give an excellent late hop aroma. The wort is then strained through the bed of hop flowers before cooling ready to meet our yeast. Energy used to boil the wort is reclaimed as hot water which is used to start the next brew. Spent hop flowers are combined with the spent grains to go for cattle feed.

http://www.sharpsbrewery.co.uk/our-beer ... t-boiling/

Strange but true

[Mitchamitri]

I love doom bar as a pint – but I am surprised I haven’t read anywhere any comments about the “salt” element of flavour I think it has.

[Kristoff]

After supping serveal pints of Doom Bar at the local last night, I too would love a recipie

[Curious Brew]

Doom Bar is my pint of choice in my local and it's always on tap at £2.40 a pint.

[buzzrtbi]

still no idea on recipe?

come on, I am sure some of the experts would have risen to the challenge by now.

anyone tried adding this quantity of hops so late into the boil?

[bloodoaf]

Yes- I tried adding 85% of hops 15 mins from the end of the boil- and I wont be doing it again! It tasted promising after a week of maturing but then the bittering just evaporated 3 weeks after that. Tangy flavour but just a sweet yet "thin" ale.
I would say try Norm's recipe for Ridley's IPA - it really is pretty close to doom bar in terms of flavour and mouthfeel.
Good luck!

[jim williams]

Ahh, yes, I remember this one from the GBBF last summer. It was a great beer, although, I had already been drinking for a couple hours What drew me to their stand was the glass washing station! Don't ask me for the recipe. I remember loving it, but, don't ask me what it tasted like

[mshergold]

My first real ale experience (and second and third...) was Doom Bar at the Quay in Falmouth. Back then it was served from the cask as a guest ale. Nowadays it's almost mainstream which is why you're probably seeing it served with sparkers in some places.

I saw Chalk's Bite in my local Sainsbury's the other day. Don't know if that's just a local thing. Anyway, I'd need a very good reason to drink a beer associated with Rick Stein: He grates by bones.

Ah, The Quayside! Many happy hours spent there as a student. Used to have production meetings there too. Not a good idea with so much beer! It's not what it was though. The best seats in the place were either the sofas at the front or the middle window overlooking the harbour when it was stormy.