We are the Mutineers. Three friends who like drinking good beer.
Simply drinking good beer wasn’t enough for us, so we branched out, and learnt to make great beer too. Our beers are the product of an ongoing search to find balance and bold tastes from the four key elements; Water, Grain, Hops and Yeast.
Our head brewer is Rob, a man who has swum with sharks, scaled mountains, dived through sunken ships, broken himself on the slopes of Val d’Isere, surfed off the cost of four continents, plummeted 15000ft to Earth, survived earthquakes, bush fires and a coup d’etat.
Bathers (rhymes with ‘gathers’) is one of our brewers at Mutineers. He came from the wild north of Wales, where the tempest storms of his youth grounded him with a pragmatic outlook. His skills in cartography know no bounds, tested only by his wife’s superior sense of direction. Living his life in an old smugglers den on the borders of Kent, Bathers is our wild man from the woods.
Lee is a man who if you met him at a party would explain how he used to be employed to deliver ransom packages to pirates in international waters for the safe release of life and cargo. These are just the parts of his career he is allowed to tell you about. He is our Digital Druid, our Physics formulator, and one of our brewers!
When we first started out, when we were learning the process, and figuring out the best process for us to use, we experimented with recipes created by others. Using the knowledge of others in invaluable, and saved us a lot of time, effort, materials and frustration. It is time to pay that forward.
We have published our recipes online here, for anyone use. Obviously we would like it if we could supply the beer to you, however, we are also open to conversations about how you got on with our process.
We are experimenting with Mini kegs this week. We ran a night time brew last night, with the aim of providing 5L kegs that can be easily transported, cooled in a fridge and set up, perfect for BBQ’s and parties!
Fun morning of brewing today, cracking on a triple hop beast consisting of hops all starting with a C, which will give a pine aroma and a hint of citrus.
The real fun was with trying to cool the end product down from 100degC to a cool 22degC. The heat extractor did a good job on its first pass, but wouldn’t go below 30, and after 20mins of recirculating the beer between the fermenter and the heat exchange I gave up and resorted to the old school approach of a wheelbarrow of ice water to cool that bucket down! Loving the long summer, but it adds a few issues here and there!
I’m due to get married in September, and decided to put a wedding brew on tap at the venue. This coincides nicely with the delivery of a new 100L brewery, up-scaling from our old 30L kit. Lee, Bathers and I had a great day tinkering with the setup, and pulling together an exciting mix of hops and malt to create two casks of Bruiloft Bier.
One cask will go to the wedding, and the other will hopefully stay local.
The Bruiloft Bier has been created from 29kg of mixed malt, a generous helping of Citra and Sorachi hops to give the beer sweet fruity aromas and a refreshing taste.
We will let you know where and when it can be tasted.