How long do you think what to give a man? In vain! Finding the perfect gift is easy. This is a mini brewery. About this device, we can confidently say: "With a brewery, paradise in a hut."
Modern people are increasingly striving for self-preparation of food, because in this case, quality control of the food received can be carried out, that is, you can be absolutely sure that there are no harmful or questionable additives. This desire is also due to the fashion for a healthy diet and not only. And what else? Firstly, self-made drinks and products will certainly cause envy among friends. Still would! Not everyone can boast of homemade beer. Secondly, it is unlimited opportunities for creativity. The choice of the recipe depends only on you, you can dream up plenty and choose exactly those flavor combinations that will satisfy the most fastidious gourmet. There is also a practical side to this, no one limits you in the amount of beer, because you have an inexhaustible “source” at home, that is, the situation of going to the supermarket for this drink at night is obviously excluded. Surely many beer lovers will appreciate this advantage. One liter of homemade beer costs significantly less than the same amount from the store, and the beer from the cask is always fresh. And finally, homemade food always tastes better. In addition, the process of making beer is extremely exciting, especially given the powerful incentives that give strength to brewers - the expectation of a reward at the end of the process.
Thus, the fermentation process occurs naturally without the addition of other strains of yeast, and therefore the production of lambic takes quite a long time and requires a lot of patience.
For at least a year, the beer matures in oak fuders (huge barrels) or in special stainless steel tanks, in which oak chips are added. During the first six to seven months of fermentation, sugars are converted into alcohol and other substances that give lambic its unique taste and aroma.
Pure lambic tastes like cider with hints of sherry. This beer is truly created for gourmets. In addition, lambics serve as the basis for the production of other types of beer: gyoza, oude gyoza, kriek, oude krika, faro and fruity varieties of lambic.
After bottling the beer, yeast and unfermented sugars start the process of its secondary fermentation. For the production of oude cries, a rare variety of Morello sour cherries is added to the beer, in the presence of which the fermentation process takes place for six months, after which the beer is bottled, where it undergoes a secondary fermentation.
Fruit beers are based on young lambic with the addition of fresh fruit or fruit syrup. The finished blend undergoes the processes of maceration and re-fermentation.
The history of the Lindemans family is an excellent example of the growth and development of an agricultural enterprise. At first it was a farm with its own brewery, but over time, brewing has become its main activity, and farming has faded into the background.
From the founding father of the family business, Jos Frans Lindemans, the management of the farm passed to Jos Frans "Duke" Lindemans (nicknames were used to distinguish people with the same first and last names, and they were not always euphonious).
In 1869, by order of Duke, new farm buildings were erected, which have survived to this day, including the main production building of the brewery. At that time, the farm area included 75 hectares of land and meadows.
The brewery exclusively produced classic lambic and faro; and only many years later, fruit lambics will appear in its assortment. It was Duke's son, Theophilus Martin, who completely moved away from farming, concentrating all his attention on brewing.
A few generations later, in 1961, brother René (who had received his professional training as a brewing engineer in Ghent) and Nestor Lindemans brewed their first kriek in the traditional way. At the time, gueuze and kriek were extremely niche products in the beer industry.
The main activity of the brewery was the production of lambics for small entrepreneurs (usually farmers) and drinking establishments who brewed their own gueuze from various varieties of lambic.
The brothers themselves were also involved in blending for gyoza, but on a very modest level. The Lindemans soon became pioneers in the production of kriek with the addition of the pulp and juice of a special variety of cherries.
Guided tours of the brewery are held on weekdays from 08:00 to 18:00. They last one hour, during which visitors are told about the region, the history of the brewery and the peculiarities of the production of lambics, and at the end of each mini-tour there is a tasting. During the visit, guests make a kind of excursion into history.
In the walls of the old mill, you can see how wheat and malt are ground, which are then transported to the production hall.
Nearby is the building of the old brewery, built back in 1869, as well as a younger production building, built in 1909. The modern brewery was equipped in 1992; today it produces up to 18,000 liters of wort in one cycle.
On the ground floor there are agitators, pumps and valves, which are indispensable attributes of the brewing industry, providing, among other things, the transportation of beer to the storage. On the second floor there are four rather impressive copper tanks: the mash mixing tun, the mash tun, the mash filtration vat and the brew tun.
If you want to learn all the secrets of the production of lambics, contact the De Lambiek tourist information center located in the neighboring town of Alsemberg - and you will plunge into the wondrous world of tastes, aromas, sounds and magic called "lambic". The center is also the starting point for all those who wish to travel to the homeland of lambics (Lambiekland) - the Pajottenland region and the Senna Valley.
Many tourists take the opportunity to visit the nearby medieval castles of Bersel and Gaasbeek, as well as the ancient Herisem paper factory.
Gaasbeek Castle and environs. Photo: Wouter Hagens The Pajottenland region is a luxurious green oasis nestled in the hills southwest of Brussels. In the small town of Bercel, which is next to the Belgian capital, there is a majestic castle of the 15th century, surrounded by a moat. Gaasbeek Castle with its extensive grounds is all that remains of the Gaasbeek family estate, built by the Duke of Brabant in 1236.
In the 17th century, a French park was laid out on the territory of the castle complex, as well as a baroque gazebo and a chapel. From time to time, interesting art exhibitions are held within the walls of the castle.
In the valley of the river Pedebek, idyllic landscapes await you, as if descended from Brueghel's paintings. If after visiting the brewery you want to stay a little longer in the region, head to Brussels. Follow the Ninoofsesteenweg highway, which will take you to the city of Ninove, and from there to the Belgian capital.
This route takes you through the stunning landscapes of Pajottenland, with old lambic breweries and beer blending geoseries on your way. Lambic varieties such as gueuze, kriek and faro are typical Brussels drinks that can be enjoyed in the many cafes, beer bars, eateries and local pubs (staminees). Lambics can also be ordered in many restaurants in the Belgian capital, and serving some regional dishes simply cannot do without them.
Brussels has a lot to see and do. Stroll through the historic center of the city with its legendary Grand Place and the Gothic-style town hall, Place Royale, Varande Park, Grand Sablon and the magnificent Palais de Justice, located near the Place Jeu-de-Bal, where a flea market takes place every morning. market.
This part of the city is full of antique shops and shops, where you can find many rarities and collectibles, and the information center will give you all the information you need about the many museums and sights of Brussels and the cultural events taking place in it.
The new beer culture burst into Russian life with an abundance of various brands, varieties and intricate abbreviations, which almost no one knew anything about either in the capital or in the regions. In the center of Moscow and St. Petersburg, the so-called craft bars are almost on top of each other - the owners of each boast dozens of taps of numerous varieties of IPA, DIPA, APA and other cold varieties new to the Russian market. A couple of hundred kilometers from Moscow, the Disgusting Men discovered the private brewery Salden's - one of the most sought-after suppliers of craft to your favorite bars. We asked local brewer Denis Salnikov about the fashion for craft beer, the most severe hangover from homemade concentrated beer, and whether belly and boobs really grow from addiction to foam.
I was inspired by the idea of home brewing, began to take an interest, dig in this direction. I built a cellar, bought a 20 liter wort brewer, ordered a bunch of bottles and started experimenting. But it was not the same apparatus that brews at home from ready-made concentrate - the approach was already semi-professional. When I decided to switch from home to a larger one and cook for sale, the first difficulty I encountered was the premises. There is no microbrewery production as such in the legislation, which meant that the requirements would be made as to a large factory: one hundred meters from any residential premises, and so on ... But in the end, the premises were found, and a large wort brewer was found, ordered fermentation tanks. And until the moment when I welded and sold the first batch, exactly one year passed.
In the first case, the labor costs are minimal: you fall asleep in hot water and boil the powder that has already been prepared for you, and you simply dilute it with water and ferment it with yeast, add or not add hops, depending on which extract you took. The end result is beer. I went the more difficult way and chose grain brewing, that is, when malt is used. The point of using the concentrate is that half of the sugar is added to the product in the form of sugar syrup, and in the final volume, not maltose, but sucrose is obtained, and when fermented with yeast, a bunch of fusel oils are obtained. But in the end it's still beer, though not the same.
It is fusel oils that split your head in the morning. And it doesn't matter if you drank wonderful homemade beer from a bucket in your friend's garage or the best village moonshine in the hayloft with a lush milkmaid.
The situation is aggravated by the fact that at home, even if your wife cleans twice a day, there is still no necessary cleanliness and sanitation, and when you brew beer, you need to observe all this so that pests of beer do not start - lactobacilli, pediacocci. Home brewers carry out fermentation in plastic buckets, which, after two or three brews, and especially if you catch some kind of infection, are easier to throw away immediately. With carbonization - when you saturate beer with carbon dioxide - there are also difficulties. In production, after the main fermentation, I close the beer with the so-called tongue, and it is saturated with natural carbon dioxide. But there is no pressure tank at home, and after the drink has fermented, you pour a certain amount of sugar into each individual bottle, the yeast eats it up and carbonizes the beer. But it’s not easy to catch the right amount of sugar - sometimes it doesn’t ferment, sometimes it ferments: I have a lot of this kind of beer left from the era of the home brewery. You open it, and from there - pffff! - and half a bottle is already on the floor.
I still buy many samples so that my taste does not blur, well, just to be aware. This snobbery, that now, they say, only draft and craft - I have never had such a thing. On the other hand, I don’t buy bottled and canned Russian producers, but not because I have a negative attitude towards them, but because, say, they are out of fashion. Almost all companies now brew lagers, but this is a worldwide trend.
For the uninitiated, lagers are bottom-fermented beers. It is easier to cook and the taste is probably the most neutral. If we take the situation in the world in general, then beer is much more diverse, and here everything is utterly standardized: dark lager, light lager. Wheat is increasingly found on the shelves.
I myself now want to cook cherry, but it will be different from the store. Factory, which we sell, how it is done: they first pasteurize it, kill all the microflora, all yeast, then they add cherry concentrate and it becomes sweet. I don’t pasteurize my beer, so I’ll add the concentrate to the finished beer, and the yeast will eat up the sugar from the concentrate. But this is an experiment, and what will happen in the end - I do not know yet. But we have taste shades in beer without any flavors and additives. The fact is that in production I use more than twenty different malts.
Barley is taken, germinated, after that the grain is dried in special drums, threshed so that all the sprouts fly off. And there are different ways: you can dry it at a temperature of 80 degrees, and then we get some conditionally basic malt. You can change the temperature, you can caramelize it, you can lightly roast it - and all this will give a different taste to both the malt and, ultimately, the beer. It is, of course, very expensive to produce it yourself. I buy in Germany and Belgium, there are no complaints about their quality at all. "Wiermann" is considered "Mercedes" among malts. Varieties are usually of my own invention, but I still rely on a certain list that is used in American brewing by judges at competitions: it indicates what kind of bitterness, density, notes in taste should be in a particular variety.
My opinion as a brewer: the smaller the container, the less the beer is exhaled, that is, the more taste you enjoy. Drank 0.33 - opened the next bottle. For us, in the field of draft beer, this ban will not work, we pour into plastic - by a liter and a half, but we have almost mastered bottling into glass, into bottles of zero five. The first batch poured Russian Imperial Stout, beloved by connoisseurs, strong and with wine notes. They have been talking about a complete ban on plastic for a long time: before they had a motive such that a harmful substance is formed. But then a study was conducted at the Munich Beer Institute, they did not find anything harmful and generally said that it was strange to sell milk and baby food in PETs, but to find a harmful substance in beer.
Now they have a new feature - they say that the packaging is cheap, and you can buy more beer in plastic. In our country, for example, in the purchase a plastic bottle costs five rubles, and a glass bottle costs four and fifty. This so-called vodka lobby is already actively crushing brewers: I don't know to what extent they are ready to stifle the producer, but many large factories have already either closed or are on the brink. There is a lot to think about here, but I think that everything is due to the fact that large factories have foreign owners, and it is simply unprofitable for the state that profits go there.
As it was written there, this is a liter of beer per day with irregular consumption, but what kind of consumption is called irregular? For myself, I defined it this way: three or four days a week you can drink a liter of good beer without fear for the liver.
In fact, there are many myths about beer. For example, such that beer contains a lot of phytoestrogen, from which the breasts of men grow. Ultimately, this is a myth. We have such a wonderful friend, Yuri Katunin, he runs the beer museum in St. Petersburg, regularly lectures about the history of beer, about myths. Most recently, he showed data: there is less phytoestrogen in a liter of beer than in a hundred grams of cabbage. Women, on the other hand, are told that cabbage must be eaten in order for the breasts to grow large, but this, too, I think, is a myth. About fullness from beer is also, in principle, a myth: the crazy calorie content of beer and the popular name is “liquid bread” - but in fact there are fewer calories in beer than in apple juice. The thing is that this is in fact a carbonated drink with a low alcohol content, it whets the appetite, and it is generally recommended in the treatment of anorexia, for example. Another common myth is that alcohol is added to strong beer.
One can only hope for the quality of Russian - there is no such level and diversity here. But no one blocked the channels, so the situation in Ukraine has not yet affected craft brewing in any way. On the other hand, it is not known what will happen to their own factories. As a child, I drank Obolon, it was excellent. But they also have soft water there, which is important for beer. On the other hand, there is the city of Burton-upon-Trend, famous for its bitters - so the well-known hardness of the water of those places plays a role there. But water can also be modified: for English ale, in terms of indicators, bring it closer to London water, for Irish stout - Dublin water.
Marmite is also produced there - the thickest salty paste from a by-product of brewing yeast extract. British soldiers in the trenches of both World Wars spread this brown stuff on their toast, and British tabloids credit active marmite eaters with mosquito repellant powers.
The Bavarian monks at times observed the beer Lent and, apart from the foamy Doppelbock variety, did not eat anything at all. According to legend, one day they decided that the beer was too tasty for fasting and they were not cruel enough to themselves, but they decided to clarify this point with the Pope and sent him a barrel of that very “doppelbock”. The beer turned sour on the way, and the Pope, having tasted a mug, decided that sitting on such shit for a whole month was rather harsh, and the beer fast was allowed to continue.
Not so long ago, a resident of Canada, Chris Schreier (pictured above.) decided to repeat the feat of German drink lovers and in Lent refused to eat at all. For breakfast, lunch and dinner, Chris fills himself with about a pint of strong beer and also loses weight - in total, about two thousand calories fall on his share per day, which is not so much for an adult bearded man. But Chris does not break off and is looking forward to the next post.
Until recently, making beer at home was considered an incredibly difficult and unpredictable undertaking, which was undertaken only by people who were brave and somewhat obsessed with the craft. Since then, a lot of water has flowed, and even more beer has flowed. If earlier beer enthusiasts had to deal with the manufacture of equipment and the search for raw materials from brewery suppliers, today all this can be bought in the form of ready-made kits for making beer at home, which are commonly called home breweries. There are a lot of such sets and choosing the first one becomes a real test for a beginner. Let's try to help him!
To begin with, you need to understand that beer can be brewed using two fundamentally different, so to speak, technologies: from malt extract or from malt and hops (a pure grain type of brewing, also known as all-grain). Before you start choosing your first microbrewery, and later you will realize that it is not so much about one piece of equipment, but about a combination of different tools and ingredients, you should decide on the degree of your involvement in the process and the level of skill. But let's go in order.
Hopped extracts can be immediately diluted with water, added to the resulting wort with brewer's yeast and fermented. All beginners, without exception, are advised to brew at least a couple of batches of hopped malt extract beer to delve into the process and decide for themselves whether they like a new hobby or not. Later, you can move on to unhopped extracts, which need to be brewed with hops. And only after this experience you can try your hand at all-grain brewing. However, even experienced brewers stay forever with unhopped extracts and make drinks that easily take prizes in various beer masters competitions.
The main disadvantage of extract brewing is that the beer recipe has already been chosen for you and it is almost impossible to influence the result, especially when it comes to hopped malt extracts.
In 1516, the Reinheitsgebot (Beer Purity Law) was passed in Germany, according to which beer must be brewed exclusively from barley malt, hops and water. This law was adopted more for economic reasons (there was a famine and a severe shortage of wheat in the country) and to a lesser extent to create a reference drink in terms of quality. There are fewer and fewer purists (adamant fans of the Reinheitsgebot) left, because the main value of all-grain brewing lies in its flexibility and the opportunity to express yourself. Along with barley malt, it is actively used, less often, etc., unmalted grains, fruits, berries, herbs and even mushrooms are added to the wort. Brewing has become a creative process.
The philosophy of all-grain implies saccharification of malt at home (what is done for extracts in production). This is a very time-consuming process that requires full dedication. The malt is ground, then mixed with water (mashing) at a certain temperature and in a certain proportion, after which well-defined temperature pauses are maintained, due to which the malt enzymes pass into the water and convert the starch into fermentable and non-fermentable sugars. This is followed by a painful for many stage of filtering the liquid fraction from the grains, and only after that the boiling of the wort with hopping follows. All this requires good theoretical training and, of course, good equipment.
Extract minibrewery designed for beginners and small volume. Available in two versions: with a plastic barrel complete with extract and a glass jar complete with malt, hops and yeast for grain brewing, which can be easily done at home in a small saucepan.
The most important difference from other breweries lies in the configuration and low price, thanks to which you can try the extract or grain method of making beer.
pros: low price, simplicity, depending on the configuration, try to brew beer in two different ways.
Minuses: not too rich equipment, lack of containers for secondary fermentation.
A completely different type and class of all-in-one grain breweries. is a brewing system for making all-grain beer, which is a 30-liter stainless steel tank with built-in heating elements (for 2000 and 500 W), a magnetic drive pump, a malt basket with a load of up to 9 kg, a recirculation pipe to maintain the temperature of the mash , a transparent tempered glass cover and, of course, automation, which can be controlled via Bluetooth via an application on a smartphone. This type of brewery will be a strong assistant to the experienced brewer who is used to comfort, brews beer often and loves to experiment.
pros: a full cycle of preparation of beer wort from malt and hops in one container, serious equipment of the wort boiler.
Minuses: price.
From all of the above, you should draw a very simple and obvious conclusion for yourself: anyone who is at least a little interested in the quality of this drink can start brewing beer in modern realities. Still in doubt? Start with a simple home extract brewery like Beer Zavodik, BrewDemon or Coopers. For a reasonable price, you will get almost everything you need to master the art of beer with malt extracts, and later you will be able to adapt the purchased equipment for brewing pure grain beer. If you know for sure that this craft was created just for you, feel free to buy MirBeer or FastFerment budget grain breweries and start the thorny path to your first perfect beer. The main thing to remember is that brewing is a creative process!
I first met the owner and founder of Cloudwater Brew Co. Paul Jones in November 2014. I have studied the vast bar and restaurant culture of Manchester. Sitting in the North Quarter, right in the middle of modern Manchester gastronomy, I spent my time thinking, pissing on twitter when I realized what I had to do. That's when I got a tweet from Jones offering to take me to my next destination. Aside from following each other on twitter, we barely knew each other, but he did take me to a couple of suburban bars that I wanted to see, spent the rest of the day with me and a couple of friends, and even made sure I made it to my train.
Jones told us about the brewery he was about to open. Shortly after our first meeting, he outlined his immediate prospects to his future clients: another floor was added to the warehouse that Jones had recently acquired, pipes, boilers, chrome fermentation tanks were installed.
Cloudwater had significant upfront investments, which made them different from the homebrews we're used to. This semi-small brewery model, which is fairly common in the US, is virtually unknown in the UK.
“People who are familiar with our beer and our social media accounts need something substantial that explains who we are and what we do.” Jones says. He is in his early thirties, tall and broad-shouldered, smartly dressed, with a thick, red beard—he looks like a typical New Wave brewery owner.
The name Cloudwater comes from the Japanese word unsui, which translates as "cloud" or "water".
“This is a term for a student who has been trained Jones explains. - We are not so young and not too inexperienced, but, as the Buddhist preacher Shunryu Suzuki once said: “The beginner has many opportunities, and the expert has few.”.
Jones chuckles before laughing, realizing that his speech may seem rather pretentious. From the outside, Jones can seem a little cheeky, but when you get to know him personally, you will realize that this is a rather funny guy. He is well dressed, confident and speaks with conviction in well prepared plans for his business. There is a boyish enthusiasm in his voice, which makes it clear how sincere his efforts are. He has experience in the music industry, which clearly influenced his activities in a new field. Jones seems to run a brewery the way a producer runs a record. His vision is crystal clear and he has assembled an experienced staff to bring his vision to fruition.
Encoats is a small area of Manchester, about a ten minute walk from the city centre. The local Cloudwater site is partly reminiscent of a brewery, partly a Buddhist temple. Bright light reflects off white walls and steel tanks. Electronic music purrs from loudspeakers mounted on the walls.
Half of the building is occupied by the brewery itself, and in the other half there is a small taproom that opens on Saturdays. You can't just come here and enjoy the beer - you'll have to order well in advance to notify the brewery staff, including Jones himself, who will also be tasting. The remaining space in the building is used to store beer.
Manchester is closely associated with the history of British brewing culture. Two famous British traditional brewers live here: Joseph Holt and J. W. Lees. It also used to be home to the Boddingtons Brewery, which, though now in decline, once exported its brews to more than 40 countries.
In their best years, Boddingtons were renowned for their pale straw yet bitter beers that are characteristic of the British Northwest. Boddingtons was eventually acquired in 1989 by the Whitbread Brewery, and Whitbread was acquired in 2000 by the company now known as Anheuser-Busch InBev. Over time, Boddingtons gradually darkened, and its strong bitterness almost disappeared, replaced by an empty, sugary sweetness.
There are now more than 70 breweries in Manchester, and most of them have opened in the last three years. Marble Brewery opened in 1997 and revitalized the region's pale, hoppy style of Manchester Bitter, leading to the resurgence of Manchester as one of Britain's great brewing centers.
However, Jones does not care about following the traditions of the Manchester brewers literally.
“Traditionalists offer us a completely different business model he says. - I think they are more concerned as landlords than as owners of breweries and thousands of taps in the region's 600+ pubs. Smaller, independent breweries battling for taps are very different from big companies that want to keep their traditional pubs and hotels as a source of pride for their place in the local community. They are against every other brewery in the world that wants to have their beer on tap in the UK at a reasonable price.".
While Jones respects the local scene, the scope of his goals is commensurate with the scope of his ideas.
“We are not limited to loyalty to Manchester, and we are not going to stop once we create the best beer in the city, we are not limited to the desire to match or surpass beer from London or other places in the UK”, explains the brewer.
Cloudwater released its first beer in March 2015. Some varieties, such as Weissbier hopped with American hops, were well received, others not so much. Jones admits that some of Cloudwater's early beers were anything but what he would like, and even now he admits that his best beers reach "90% of the intended quality level."
A glass of Cloudwater's Autumn Range Red Ale I'm tasting suggests otherwise. The beer is clean, with crisp aromas of pine and orange peel, combined with notes of cracker sweetness that balances it out with a dry, bitter finish. It's hard for me to say exactly which 10% of this beer does not meet the requirements.
A key aspect of Cloudwater's philosophy is seasonality in beer styles, and Jones draws inspiration from contemporary British cuisine. “We are interested in seasonality, even if it makes our production schedule more challenging”.
Breweries producing seasonal beers are not new, but they tend to act as additions to the main line. This is not the case with Cloudwater, where there is no core beer - a completely new line of beers is released every three months.
Each new release features new artwork created by different independent artists. “Studying seasonality, ingredients, fruit flavors, seasonal beer styles like our IPA for every season gives us a lot more than we lose by not having a core line.” Jones explains.
He acknowledges that the brewery produces casca pale ale on a regular basis, and thanks to his success, Hopfen-Weisse was recreated, albeit with different hops each time. In late 2015, they also released an amazing double IPA. But for me, Cloudwater's calling card is still their lagers, from simple German or Bohemian-style varieties to beers with the addition of Ethiopian Gouji Sidamo coffee.
As we finish our tour of the brewery and head to the North Quarter for lunch, I ask Jones about the backlash from some about the scale of the investment that has been made in his brewery.
“I think it’s because the UK doesn’t yet realize that many experienced brewers are changing jobs or starting new companies, as they do in the US. he says. - I don't think new US breweries like Ecliptic or the Crux Fermentation Project are being asked why they didn't take the risk of starting with less money.".
“We are working on our barrel maturing cellar, we have space for 400 barrels and we can deal with sour and aged varieties, natural wines and other fermented products.”, says Jones of Cloudwater's future.
He pauses for a moment before laughing again in his typically sincere manner.
“As for our long-term plans, we are open to new ideas he continues. - We have big ambitions. We want to be not just a great brewery, but also a great employer. We will do everything to help us achieve our goals.”.
It is symbolic that we are sitting in the Common bar, which, together with Port Street Beer House, helped revive Manchester's interest in great beer. To me, Common is a great example of the positive evolution in urban food and drink culture that breweries like Cloudwater will continue.
Jones broods as he reflects on the first months of his business.
“We are young, still developing and looking for our limits, so we don’t know where we will be in a few months, he concludes. - But we hope to do our best inside and outside the brewery to make Manchester one of the most remarkable cities in the UK for modern beer.".
Manchester will be essential to Cloudwater's future development despite Jones' relative ambivalence about the city and its goals, and his continued desire to achieve something more will be important to Manchester as well.
