Adnams Broadside.

shop deals on amazon
Shop deals on ebay
Advertise with us
The Homebrew Forum

Help Support The Homebrew Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Chippy_Tea

Chippy_Tea

Landlord.
Staff member
Administrator
Moderator
Joined
Mar 17, 2013
Messages
53,740
Reaction score
20,801
Location
Ulverston Cumbria.
Any fans here?

A first for me last weekend and one i have already replaced ready for this weekend.

Strong Ale - 6.3%

DESCRIPTION
Broadside delivers a cannon of bold fruitcake flavours and a taste that’s endured for nearly 50 years.
First launched in 1972 to mark the tercentenary of the Battle of Sole Bay, this dark ruby red beer has become a showcase for East Anglian malt, First Gold hops and the unique, fruity characteristics of Adnams house yeast.

HOW DOES IT TASTE
Broadside offers bold flavours and aromas of fruitcake, almonds, and that mouth-coating, conserved fruit richness you would expect to find in a strong ale.
With its delicious, lingering Christmas cake characteristics, it is truly a beer to savour.


1650479788288.png
 
One for you Foxbat how do they get the fruitcake flavour as from the recipes I have seen there is not any crystal or special B. Is it from the yeast they use?
 
the baron said:
One for you Foxbat how do they get the fruitcake flavour as from the recipes I have seen there is not any crystal or special B. Is it from the yeast they use?
Click to expand...
Adnams say it's a characteristic of their dual strain yeast and I have to believe it because like you say there's nothing else unique in there.
 
I wonder how much Special B to use to get a similar taste. I have just put 135g in a Roggenbier style brew so lets see if I get Fruitcake in that then
 
the baron said:
I wonder how much Special B to use to get a similar taste. I have just put 135g in a Roggenbier style brew so lets see if I get Fruitcake in that then
Click to expand...
Don't know about Special B. "Not much" would be my guess. I guess you've seen this already? Nicked from another thread on here and taken by someone on a brewery tour.
FKYxYzq.jpg
 
I did a beer years ago and I can not remember which one it was(over 100 brews ago) and I got a fruitcake taste with that but can not for the life of me fathom which one it was. I do know that the only yeast I was using for bitter/Ale styles at that time was the Notty so I can not imagine it coming from that. I will go through my records again and see if anything rings a bell
 
Now you mentioned that Yeast (Empire)I did use it once I also used London ESB in a bitter with Special B too. I really am scratching my head
 
funnily enough I’m using this recipe from Graham Wheelers clone book next weekend, I’ve gone with lallemand esb yeast and will ferment highish
 

Attachments

  • 4FD35E8B-6377-430C-BEE4-A303814F00EB.jpeg
    4FD35E8B-6377-430C-BEE4-A303814F00EB.jpeg
    52.8 KB
RockTKaz said:
funnily enough I’m using this recipe from Graham Wheelers clone book next weekend, I’ve gone with lallemand esb yeast and will ferment highish
Click to expand...
I don't really equate that OG to the stated abv.
You think one could just use the same grist percentages but up the OG to ~1.060 in order to come closer to the original?
 
the baron said:
I did a beer years ago and I can not remember which one it was(over 100 brews ago) and I got a fruitcake taste with that but can not for the life of me fathom which one it was. I do know that the only yeast I was using for bitter/Ale styles at that time was the Notty so I can not imagine it coming from that. I will go through my records again and see if anything rings a bell
Click to expand...
WLP025 Southwold would, in theory, be the ideal candidate but the first hurdle is that it's a vault strain so is rarely available. The second is that Adnams maintain a ratio of the two strains in their blend, one of which is more aggressive than the other so I wouldn't trust my own ability to grow a pack to the same ratio of strains that Adnams brew with. I'd probably still give it a go though if White Labs would release it again. wink...
 
the baron said:
One for you Foxbat how do they get the fruitcake flavour as from the recipes I have seen there is not any crystal or special B. Is it from the yeast they use?
Click to expand...

Almost certainly it will be from a dark invert sugar.

As for the yeast, it can be harvested from minicasks of beers like Southwold, and some people claim to have even harvested it from their minikegs.

Alternatively, it looks like White Labs and Wyeast have ended up isolating the two halves of the dual strain, so you could mix WLP025 and 1335 together, but yeast are never quite the same once they've gone through the US labs.
 
foxbat said:
Adnams say it's a characteristic of their dual strain yeast and I have to believe it because like you say there's nothing else unique in there.
Click to expand...
Benfleet Brewery said:
How about this one.

https://mangrovejacks.com/collections/craft-series-yeasts/products/m15-empire-ale-yeast-10-g
Click to expand...

In Jeff Alworths book, The Secrets of Master Brewers, there's a passage from Adnam's head brewer where he recommendeds experimenting with mixing two yeasts, and mentions using a cleaner belgian yeast.

Mixing the above yeast with a more attenuating, non-phenolic, fruity 'Belgian' one might do the job.


https://fermentis.com/en/product/safale-be-256/

It would certainly fit the previous description of being more aggressive.
 
Last edited:

Latest posts

Back
Top