is an artwork in itself (if not a miracle!) then why not do
something with your labels, other than scribble out on a scrap
of paper, what's in bottle and slap it on - let your artistic
some designs I knocked up for the beer bottles (both pint
and half-pint sizes). The label size have been reduced here
as space is limited but the actual sizes are 4 inch x 3 inch
for pints, and 3 inch by 2.5 inch for the half pint bottles.
I used a water-based
glue to apply them on to the glass, using oil-based glues
although easier to apply are real buggers to wash off.
are done using a vector-based package (Corel-draw, MS draw
etc), resized 5 to an A4 page (pints) 9 for half-pints.
was one of my first brews in recent years, average strength
at 5.25% a/v with a definate tang to the flavour provided
by the inclusion crystal malt grains.
was a an old Ginger Ale recipe re-worked with honey and hops.
It differed from the traditional as it was fermented out over
a period of a couple of weeks in a demi-john (only 1 gall.
made unfortunately). It was very popular and didn't last very
long surprising as it was only average strength once again.
The brew which
followed was brewed for the colour, I seem to have misplaced
the label - but was named Vampire Bitter. Blood-red and surprisingly
strong, only myself and my sister could partake of it as a
lot of people seemed to baulk at the strength - 14% a/v. It
lasted three weeks (3 gall.) - we really didn't get much done
during those weeks.
was based on a much older recipe that I gleaned from an old
tome. Like the Ginger Mead it was made from honey - organic
in this case (isn't it all?), full of grain and barley, but
no hops. Only 1 gallon made, average strength again at 6%
Wine originally came from a Best-Bitter kit as I got lazy,
demerara sugar was the only addition (other than the wet-stuff)
used. The strength was altered from 7% (on the tin) to 12%
for a one-off prefernce, 5 gallons made.
This one as
supposed to be a moderate bitter but a cockeral ate the grain
and the malt extract was otherwise consumed. Not to be put
off by lack of ingredients I carried on - it should have been
called Badger-beer but a white-rabbit called Kebbo got to
it first. Among the ingredients was demerara, granulated and
icing sugars; cinnamon, liquorice root, ginger (powder &
root), honey, treacle and oats - I had to baulk at Pontefract
started off as a special order on the birth of a child (no,
not mine), but took off and I've been brewing it ever since.
Brewed like the Barley wine but with less sugar - 6% a/v.
Usually brewed in two batches of 5 gall. each.
winter break, I decided to try one of the more interesting
brew kits. The Dogbolter brewery had gone out of business
so I made this one up with a little touch of cracked barley
and substituted the white sugar for raw cane and Belgian candy.
Turned out well and very popular even though it was 11%! The
label, on the other hand, was not as popular - ah well, you
can't win 'em all. Only 2 gall. was produced.
Wine was not one which I would normally choose to make as
it usually is a little sharp and acidic, but turned out well
nonetheless. Dark brown sugar was substituted for the white
to enhance the colour. I sweetened it up with liquorice root.
4 gall. made.
to make up the bitter more out of nostalga (the roots are
a real bugger to find!) than anything else. This one came
from a dry kit and broke all the records by completing the
primary fermentation in two and a half days instead of the
ten - fourteen as noted on the label. It was bottled and stored
away within a week of starting - well not all of it, a few
pints ended up in my belly while syphoning :-)
was so popular a brew, I stayed with it for the remainder
of 2002 and then through
all of 2003 and the spring/summer of 2004.
incarnation (February 2005) unfortunately did not get a name
nor a label (*sniff*), but was such a fantastic brew (a finely
doctored kit), that it would deserve a spot of fame here.
The brew eventually came out at 8.5% so you can guess how
the kit was doctored!
get confused by Kg's over Lb's)
Page updated 16th April 2005