Not many breweries can boast both a coolship and a canning line but then again, not many breweries are like Burning Sky. Under the guidance of founder Mark Tranter, Burning Sky has long since cemented itself as one of the UK’s most respected breweries. And it has got there, not by following trends but, by doing things its own way.
“I’m really pleased with it. It’s not our best beer by any stretch, but I’m happy,” says Burning Sky founder Mark Tranter.
The beer he’s referring to is the excellent Coolship No. 2. Two and a half years in the making, it’s a blend of beers from the 2016/17 and 2017/18 brewing seasons and represents the latest stage of the brewery’s journey into the world of blending and spontaneous fermentation unique to its terroir.
Unsurprisingly, Coolship No. 2 left shelves as soon as it hit them. But for Tranter, and the those that drink Burning Sky’s beers, there’s no harm in having such high standards, is there?
In addition to its latest release, Burning Sky has also undertaken the significant investment in its first canning line. An isobaric, counter pressure system from GAI.
With this shift, oak ageing and packaging will be housed in a new building adjacent to the brewery, enabling the team to concentrate more on the quality and development of its spontaneous and mixed fermentation barrel and foudre aged beers.
The installation of a canning line means its fresh pale ales, IPA’s, and seasonal saisons will be packaged in 440ml cans, while its oak aged beers will carry on being bottle conditioned in 750ml Champagne bottles.
And in an age of of countless beer releases, Tranter believes that it’s imperative that breweries forge their own path rather than chase trends.
“New is not a style. One-off beers are not a true reflection of a brewery’s capabilities. As much as we like doing new recipes, because we do them ourselves, they should only be a starting point for something bigger.”
He adds: “These always evolve over time, otherwise what’s the point? I don’t see the value, or enjoyment, in having a beer only once. It’s a disposable culture and reminiscent of the infamous beer festival tickers that want every beer, even if it’s the slops. That said, it will exist as long as it’s pandered to.
“Personally, I prefer to see development and achievement in the ways you can introduce variation and nuance in beer. Especially your annual releases. People get excited about vintages in wine, so why can’t we have that in beer?”
Mark Tranter is speaking at The Brewers Congress in London on the 28th November.
