Connections

The aroma of hops pervading the air the instant when the brewer opens the mylar bag.

The dull clang of unattached pipework hitting the painted floor. The satisfying snap of valves twisted and fixed into position. The deep-set rumble of hot liquids forcing their way between tanks.

The sweet steam belching from the mash tun as you pull out another spade-load of spent malt.

The feel of said spent malt between your fingers. Ditto for sticky whole cone Simcoe.

The strained ggrruuuuh of an incontinent pump.

The silent, nodded approval as a beer is sipped and passed around the table.

The chatter about final gravities, chased invoices, upcoming festivals, pallet packaging.

Brewers do this every day. For barflys like me, it's a privilege to sit in the corner sometimes.

To make that connection between the beer in your glass and the process - part art, part science: part craft, part industry; part predicable, part curveball - that conjures it there in the first place.

Thanks to the Magic Rock brew crew for a splendid day out. They're off to Norway's first craft beer festival at Haand Brewery and are taking their intensely great imperial stout Bourbon Barrel Bearded Lady with them. Some of it will be around on keg in the UK. My advice? Drink it like you stole it if you find it.