Shrubs

Shrubs. Not the small, near-to-the-ground woody plant, but the acidulated beverage that is going to be a major trend this summer.

Originating as a means of preserving berries and other fruit in the off-season, a shrub is a mixture of fruit and vinegar. As shrubs developed, the liquid began to be strained off and served as a drink, either on its own or as a mixer in an alcoholic cocktail.

Why haven’t I heard of shrubs? Shrubs fell out of favour with the spread home refrigeration, and have been off the radar for nearly a century, however, they are set to be this season’s star of the drinks scene.

The acidity of shrubs makes them a useful ingredient for those who don’t like overly-sweet drinks. The key to an amazing shrub though is balance. You want the sweet fruit notes to be perfectly balanced by the tart vinegar. You will want a fruit that has loads to flavour: berries or melon and not a lot of natural acid, otherwise it will be just too lip-puckering.

A shrub is intensely refreshing and is an ideal drink to sip during the warm summer months.

At our bar, Out of Office, we will have some delicious shrub-based cocktails on the menu very shortly, so why not drop by and try?

RTDs

 

Ready to drink… It makes you cringe a bit, doesn’t it? Memories of Bacardi Breezers in lurid tones and tropical flavours flash through your mind’s eye… But things have changed. RTDs are now Ready to Deliver, and are Really Thoroughly Different.

What’s being bottled now are drinks that are sophisticated and premium, targetting the consumer who is well-educated in the drinks arena. The ingredients being used are high-quality and their story is being told; provenance and sustainability are key factors in the making of these drinks. For example, the tea used in Harry Brompton’s Alcoholic Ice Tea is all from the one tea plantation in Kenya.

These drinks are also letting consumers know that they are healthier than previous RTDs. Some are incredibly low calorie, and low sugar, a far cry from RTDs of previous generations. Many have adopted an all-natural approach, with no artificial ingredients, and have limited processing. Cranes is one such example with their range of cranberry drinks, where the alcohol comes from using brewed crushed cranberries only.

What is the appeal of an RTD? Sometimes, depending on the venue,  a full-bar setup is not an option, but you want to give the consumer variety, and that’s where this new generation of RTDs step in. They offer the consumer something as convenient as a can of beer, but offer choice, innovation and interesting flavour combinations. Take Wild Elderflower Spritz, which is a gorgeous combination of elderflower, perry and gin. And sometimes, even if you have a fully stocked bar, a drink that is just perfect and consistent every time your pour it out, is a thing of beauty. It removes the variables such as the ability of the person behind the bar to mix a good drink, and it also means you can take your favourite drinks from your nights out, and enjoy them at home on a Sunday lunch as most RTDs are readily stocked in major supermarket chains.

So next time you’re ready to shun those three little letters, RTD, know that they are changing and are delivering on the most important front: the taste.

 

 

 

The Young and Hungry

In a recent report produced by the Association of Licensed Multiple Retailers, in partnership with CGA, findings show that young people aged 19-24 are binge drinking less and are in fact, favouring to spend their money on eating out.

With this generation rapidly becoming a foodie generation thanks to the influence of celebrity chefs and reality cooking programs, young consumers are eating out on average 5 to 6 times per month. And they aren’t just eating at the usual chains. Now conscious of things such as provenance, and calibre of ingredients, younger diners are choosing quality and are making the effort to support new local businesses.

Provenance is a buzz word that gets thrown about in many food and drink related articles these days, but what does it actually mean? Provenance, if you will, is the story of the food or drink you’re having; where did it come from? Who produced it? How far did it travel before it ended up on your plate or in your glass?

Why does this matter? Provenance not only impacts on freshness, which in turn impacts on nutrition  – who wants asparagus that has travelled 6000 miles from Peru and has sat in cold storage for weeks – but actively pursuing a product’s provenance gives consumers the power to support local farms and food producers. It also makes one conscious of seasonality, something we all should pay attention to more.

We are so used to having everything available all year that true seasonality is something a lot of people don’t understand. With the influx of imported fruit and veg, consumers are spoilt for choice, but may indeed be choosing things that are spoiled.

With key figures in the food and drink world driving the importance of seasonality and buying local, this is influencing young consumers and their food choices, which is a terrific thing.

Just because the rise of eating out is on the up, and nights of binge drinking are in decline, this is great for the drinks industry, as it means people are enjoying food and drink together and are becoming more interested in matching their food and drink. Their knowledge of what they are drinking is growing and palates are becoming more adventurous and discerning.

This is reflected in the rise of younger people returning to classic cocktails such as the martini and the old fashioned; gin and whisky were seen as old people’s drinks for decades, however, the reinvigoration of these markets is thanks to the young ditching vodka and its blandness and wanting drinks with flavour. The boom of gin producers over the last six years is certainly evidence of the demand for younger consumers preferring products with a story, products made by people and not companies and products made from quality ingredients.

Likewise the younger crowd has played a role in craft beer boom; London has so many wonderful small breweries and their open days are jam-packed with the under 30s enjoying their IPAs and oatmeal stouts – a drink that was vehemently out of vogue until recent times.

Education is why these changes are occurring. With information so readily available these days through the internet, social media and mainstream television and print media, consumers before they consume the actual food and drink, have consumed the knowledge and information behind it, and it is this digestion of facts that will better equip everyone, consumer and producer alike, to create a vibrant and thriving food and drink scene.

Classics Making a Comeback

Phil Harding’s thoughts on the beer scene’s next move…

‘I am a great believer that everything in life goes in cycles, and the world of beer is no exception. Over the past thirty years we have seen the rise and rise of a new wave of brewers. A new generation of breweries started in the US in the 1980s as a ripple, and this has now turned into a global tsunami, shaking up the whole industry, effecting traditional family owned breweries as well as the multi-national giants. This new generation of breweries took old English beer styles and gave them a make-over with an all out assault on the senses – stunning aroma hops to the fore.

These hoppy versions of English pale ales and IPAs have taken the beer world by storm and have introduced a whole fresh generation of people to the wonders of beer. It’s not just pale ales that have received attention, but stouts and porters have also seen a resurgence, as millenials fall in love with exciting flavours. New British, Belgian, Danish, Italian, Australian – the list goes on – breweries have sprung up in their hundreds, serving these interpretations of old styles, usually with a lot more personality and flavour than their forbears. Beers packed with flavour, however, do not necessarily translate into balanced tipples, and overly hopped brews can cover up a multitude of defects as can beers which have over-pitched yeast. There are many examples of beers that are brewed by exuberant characters who have not grasped the art of balance.

Although these issues may give the brewing revolution a slightly negative tone, the overall message is one of positivity, and here at BBB we are convinced that after working through some of the new generation brews, people will continue their beer journey to the absolute classics of the beer world. The styles of beer honed and refined over the years by Belgian brewers, like Westmalle, are jewels of the beer world and should be seen as our versions of the wine world’s French classics. Balance, drinkability, ability to be drunk nearer ambient temperature and effortless pairing with food, are signs of a beer that has great pedigree.

As the price of hops sky rockets due to demand out stripping supply, I am sure that we will see a lot of brewers being forced to brew beers that are less about hop-punch and more about balance and flavour. Classic beers like Belgian trappists have not seen the growth that some of their newer cousins have experienced in the past ten years, but I’m sure we will see an upsurge in demand for them in the coming decade.’

Beer and Hot Cross Buns

 

With Easter upon us, it’s time to start feasting on that seasonal delight: the hot cross bun. Usually served with tea, why not change things up and pair them with a delicious beer?

Each of the beers we have selected, although vastly different from each other, all work well with the buns and enhance certain bunny qualities. Each beer is stocked at our micro-pub Out of Office, Battersea.

For something refreshing that will work well with the spice of the bun, try a Founder’s All Day IPA. With notes of citrus and pine, this beer will certainly enhance the buns lovely spicy quality. Try slathering the bun in butter, as the hop and crispness of this beer will cut through the fat.

 

If you’re partial to a hot cross bun that is loaded with fruit, and let’s face it, not all buns are created equal, a Wisby Pils from Gotlands is a super match. The clean malts and hints of citrus will complement the sweet fruit in the bun and refresh your palate.

 

For something indulgent and decadent, that will work with the bready qualities of the bun, try and Northern Star Mocha Porter. With notes of rich dark chocolate, hazelnut and coffee, this beer is a pleasure to drink and has a lovely full-body. A bun with this beer definitely counts as a meal.

Happy Easter.

 

Island Records Session IPA

One of our most exciting collaborations has been the creation and release of Island Records Session IPA. We’ve loved working with Sound Waves and Two Tribes to deliver this remarkable beer.

Loaded with sunny hop aromas and vibrant tropical and citrus notes, this beer makes you think sun, sand and of course, music.

Inspired by the terrific talent Island Records is renowned for, this beer is”Best Served With Music” – so check out the Spotify code on the can and play the perfect soundtrack to enhance your drinking experience….

Awesome beer and music; if there’s a better combination, let us know…

Launched officially at Craft Beer Rising last week, we were overwhelmed by your response, and know this is going to be making noise in the drinks industry.

Get some now.

Out of Office

What happens when I try and work from home…

9am start – Oh Frasier’s on. I’ll just put it on low in the background while I sift through my emails…

9.01am – I love this episode… It’s the one where they take a trip in Martin’s Winnebago… Better get a cup of coffee, so I can focus on the episode, I mean the emails…

9.06am – The emails can wait.

9.30am – Wahoo, another episode of Frasier!

10am – Ok, work seriously begins.

10.05am – Better quickly check Facebook.

10.11am – *Engages in heated Facebook discussion as to where the best burger in London can be found*

10.43am – Phone call from my superior with more tasks to complete. Ugh

10.44am – I do some actual work.

12pm – Lunchtime!

1.32pm – I do more actual work.

2pm – I play with the cat. He’s so cute.. Aren’t you Kitty Boy? Aren’t you? Yeees.

2.38pm – I send off the spreadsheets that were due by noon

2.39pm – Coffee break

3.13pm -Send a few emails

3.33pm – Hometime… Oh wait, I am home!

Does this working from home scenario sound familiar? No? Well you’re a far better person than I…

We have reached record peak numbers in the UK of people working from home. Almost 13.9% of the workforce works from home, however, it’s been noted that too many bosses don’t trust employees to work from home… And I can see why.

It’s not that we mean to faff around when working from home, it’s just inevitable, as our homes are spaces of relaxation and enjoyment and to completely sever these connotations and attachments and actually turn the home into a space of concentration and productivity can be difficult. This is why sometimes even going to the local coffee chain and using their wifi can be useful… “I’m out of the house, I’m achieving things!”… But we all know that these environments are not really inspirational either. Enter Out of Office.

At our new hotdesking space Out of Office, the first thing people notice when they walk in is the atmosphere: it’s alive. It has a crackle about it which excites people and fuels people to sit down and start working. It is a space where great ideas are born and plans executed. Out of Office is a hub where you can work from on either a casual or permanent basis. We have different options available to suit your needs. Out of Office is just a ten minute walk from Clapham Junction, and we serve up the finest tea and coffee, none of this polystyrene cup instant stuff. But perhaps one of the most unusual yet appealing factors about Out of Office is that at 5.30pm, we turn into a micro pub; a space where cracking drinks are served and where you can bounce ideas off your fellow co-hotdeskers. It’s a place for networking and creation. You never know who might be seated at the next table, and where a simple conversation can take your business. One of our chief aims is to bring together London’s finest start-ups and ideas-people and let the magic happen.

Sounds better than working from home? It surely does. Our name was no accident either, as every mundane aspect that drove you out of a conventional office in the first place doesn’t exist at Out of Office.

Get in touch with us to come and have a look around the space. We think you’ll love it.

Sour Beers

Following on from the trend in the US, sour beers have become increasingly popular in the UK craft beer scene over the past couple of years. Breweries such as Wild Beer, Siren and Burning Ski have started producing some fantastic beers using yeast that imparts sour flavours. To the uneducated palate, these flavours might seem to taste off, but they are carefully crafted and aged to taste they way they do.

The Belgians have been producing sour beers for centuries in various forms and they have it down to a fine science.  With the craft beer revolution driving interest in niche styles of beers, Belgian Lambics and Flemish sour ales have had a renaissance recently. Despite this growth in interest within the US, UK and Belgium, sour beers are still seen to be brews for connoisseurs rather than mainstream drinkers.

Unlike our Belgian neighbours, we in the UK we are not used to the thought of sour beers. The flavour profile, however, is more akin to ciders or wines, which we certainly know how to drink, so therefore should go down well with people who don’t like big hoppy flavours.

Boutique Bar Brands is going to introduce some great Belgian sour beers to the UK soon with our launch of the Petrus range.  Petrus sour beers have a long history. Not only are they impeccably brewed and aged, but they are very accessible and will hopefully drive people to more exploration of the sour beer category.

One of Boutique Bar Brands main aims is to educate people to imbibe more interesting drinks, and with Petrus in our portfolio we have a great opportunity to introduce people to a very exciting area of beer.  Can we make sour beers mainstream the way that IPAs have become?  We are going to give it a damn good try – imagine being able to pick up an Aged Pale or an Oud Bruin from your local supermarket!

We will be launching Petrus into the UK market soon – watch this space for more news.

Whyanuary?

Dryanuary: a booze-free month. Whyanuary? And at what cost to our industry?

More than two million drinkers in the UK signed up to go without booze this month, and it has certainly impacted upon the licensed trade.

Although backed by Public Health England, it has been described as a nightmare for the industry. With beer being the main staple drink of pubs, if it doesn’t get consumed, it can often go to waste, which is costly for the venues, not to mention a complete waste of product and time and effort.

Pubs are currently struggling anyway without the added stress of campaigns like this. In 1980, there were around 69,000 pubs and fewer than 50,000 remain today. Dryanuary is certainly a cryanuary for some industry members.

What should be promoted, is the responsible consumption of alcohol, not fear-mongering.

In opposition to dryanuary, this month has been tryanuary for some, whereby an exploration of new drinks and venues has ensued. This is what we like to see. People leaving their Carling comfort zones and delving into the big, beautiful world of beers.

Tryanuary is trying to raise support for independent breweries, beers, bars and bottle shops. Tryanuary is not about drinking more, it’s about drinking differently. Participants are encouraged to share their findings and knowledge, which is a thing we love to see; sharing is caring, people.

With the month almost done, we proclaim the next month shall be known as Febrewary, and we encourage everyone to participate in the imbibing of delicious craft beers. We will certainly have a super selection of these at our new micro pub, Out Of Office in Battersea.

We look forward to sharing a drink with you.

 

 

Drinks Trends for 2016

With January rapidly disappearing, 2016 is well under way and she is looking to be a dead-set cracker within the drinks industry as more and more people leave their comfort zones and begin to explore and experiment.

Here are three key areas within the drinks world that are gearing up to have a very busy year.

Cocktails

Cocktails are set to perform incredibly well this year with a focus on classic cocktails from the golden age, the 1930s. Long gone are the days of brightly-hued, umbrella-clad concoctions, and we have returned to a purist era. The hero ingredient of many classic cocktails is gin, and with the ginaissance not showing any signs of sloe-ing down (couldn’t resist the pun) the mixologists have an abundance of scrummy gins to play with and create subtle and timeless drinks.

Also on the cocktail front, we will see the evolution of cocktails made with beer and cider. Once upon a time I had a lagerita which was basically a beer-based margarita and it was fairly heinous. That’s not the direction we’re heading in; it’s all about finesse and balance so keep your eyes peeled for clever new combinations.

Homebrew

Beer on the home front is getting serious. No more is homebrew the swill of ill-informed blokes wanting something to do on their Sundays, but it is becoming a serious hobby for craft beer enthusiasts. Not only is a lot of time going into it, but a fair amount of cash is too. The level of ingredients, equipment and care put into these home-brew batches is quite astounding as I learned from one home-brew enthusiast in Fulham. They are even creating their own branding and merchandise.

This is a terrific thing to happen in the world of brewing as it means there are more well-educated patrons on the loose, looking to share their knowledge and learn from others. A real community is developing, and we hope to foster (another bad beer pun) this creative energy at our new micro-pub venue in Battersea, Out of Office, with informal educational nights and tastings.

Apéritifs and Digestifs

Everything comes back into vogue, and we really think 2016 is the year these lost beauties come back, particularly among younger drinkers. The palate is beginning to reject overly-sweet drinks and crave something drier and punchier. Vermouth, sherry and pastis are just waiting to capture the hearts of a new generation. There is so much history in the ritual of these drinks, and we think it is this tradition that will appeal to the younger generation.

Brandy and eau de vie are drinks well worth exploring and can be found to be growing in number at many top London bars. Forget the image of old men on a Chesterfield gripping their brandy balloons – next person you see drinking brandy will be a tartan-clad, bearded, under thirty year old in Hoxton.