Hop Tub Time Machine is an experiment designed to recreate a range of historic and traditional beer recipes. Using our pilot brewkit, more affectionally known as Craft Beer Kitchen, we have been able to create an array of different brews. Even the Cloisters gang came down to Stewart Brewing HQ and brewed their own beer!

The beauty of the Craft Beer Kitchen is that we now have no limits on what beers we can trial and produce. With that in mind, have a gander at some of our beer ideas!

Ninkasi (3500BC) Brewed by Cloisters Bar

Ninkasi was the Sumerian Goddess of beer. “The hymn to ninkasi” is a song that tells the story of how the sumerian’s brewed their beer. They used bappir – a twice baked beer bread, honey and dates to create a fermented beverage. One line stands out from the hymn – “Ninkasi, you are the one who handles the dough with a big shovel, mixing in a pit, the bappir, date & honey”.Ninkasi

BrÜtos (350 BC)

BrÜtos is the Thracian name for beer. They typically used a mixture of rye, oats, wheat & barley to create their brews. Hops were yet to be discovered therefore they had to use the herbs they had in south-eastern Europe to flavour their beer.

Brutos
Bavaria (822 AD)

822 AD is the first marked appearance of hops. The Germans are accredited to their discovery for use in beer. Centuries later in 1559 they would become a legal requirement in German beer as part of the Reinheitsgebot purity law. “Bavaria” is typical of the beers being brewed In German monasteries at this time and is still brewed today for Oktoberfest.

Bavaria

Medieval (1000 AD)

Although in continental Europe hops were being used in beer by 1000 AD they had not made it to the UK yet. British brewers (mostly monks) relied on the local herbs to achieve similar effects. Bog myrtle was a common choice for adding bitterness and lemon balm &elderberries were fragrant enough to addsome pleasant flavours and aromas.

Medieval

Framboise (1428 AD)

Belgium has an illustrious brewing history; perhaps their most unique style is Lambic which is a spontaneously fermented beer style that allows the wild yeast and bacteria to take hold of the beer and sour it. Duke Jean IV of Brabant has been attributed to its creation in 1428. This version with added fruit was developed to make the beer sparkling and more refreshing.

Framboise

Wee Heavy (1880 AD)

This quintessentially Scottish beer was the big hitter of the “shilling system” for categorising beers. Created in 1880 the “shilling system” was developed due to new legislation surrounding beer duty. Known also as 90/- it was the most alcoholic and therefore most expensive beer style. The name “wee heavy” came from the fact that the beer was traditionally sold in 3rd of a pint nips and was a heavy beer… Hence – “wee heavy”.

Wee Heavy

Revelations (2014 AD)

Modern day brewing is currently experiencing a renaissance period. Breweries in the USA have been at the forefront of this and have developed their own distinct brewing style based on historic recipes. This American pale ale is an example of how the traditional lightly hopped & malty English style has evolved into a dry, light, crisp and hop forward beer.

Revelations