Most homebrewers start by brewing beerkits. This is the easiest way to brew your own beer and learn the basic procedures involved. The quality of beer you produce from a beer kit largely depends on the manufacturer, basically you get what you pay for.

For further articles and information on this subject please visit www.thehomebrewcompany.ie

Brewing Equipment Needed

25 Litre Fermentation Vessel

Thermometer

Plastic Airlock

Rubber Bung

Trial Jar

Bottle Filling Stick

Hydrometer

Bottle Brush

Simple Syphon

Beer Paddle Plastic

Twin Lever Capper

Crown Caps Gold

Bruclean Cleaner/Steriliser

Bottles: If you are bottling your beer the bottles must be sterilised just prior to bottling. It is recommended that you soak them in sterilizing agent for at least 20 minutes, rinse them 5 times each and leave to drain.

CLEANING / STERILISING / RINSING

Any piece of equipment that comes in contact with your beer must be thoroughly cleaned, sterilised and rinsed.

Cleaning

All equipment must be thoroughly rinsed after cleaning to remove traces of detergent. Traces of detergent in the finished beer will affect the surface tension and result in poor head retention (i.e. a flat, unattractive pint!).

Sterilising

Your beer will be very susceptible to bacterial or yeast infection in the early stages of the brewing procedure. A sterile environment is necessary to produce a clean healthy tasting beer. Sterilisation of your brewing equipment should be done as close to brewing time as possible.

Bruclean Cleaner/Steriliser 400g

You have been supplied with the above Sterilising agent. Brupaks Bruclean can be used as a hot or cold solution. For general cleaning, mix 5 – 10 grams of Bruclean per litre of hot or cold water.

Rinsing

The importance of rinsing your sterilised brewing equipment cannot be stressed enough. Any traces of sterilising solution finding it’s way into your beer may give a TCP taste to your beer, in some cases making your beer undrinkable.

Now that you have cleaned, sterilized and rinsed all your equipment you are ready to start brewing.

HOW TO MAKE UP YOUR BEER KIT

STEP 1

Re-hydrate the yeast.

For healthy fermentation it is necessary to re-hydrate your yeast before adding it to the wort (wort is the name given to beer before fermentation has taken place). You will need to boil 100ml of water and add it to a jug or large glass. Cover this with foil or a sterilized plate etc. Allow this water to cool to about 30-35 deg celcius. Cut open the sachet of dry yeast and evenly sprinkle over the surface of the water. Do not stir or mix. Cover the jug once again and allow the yeast to re-hydrate for 20-30 mins.

STEP 2

Remove any labels from your beer kit can(s) and place in a pot of boiled water for 10 mins to soften the extract. Open the cans using a sterilized can opener and pour into your fermenter. Add approximately 2 litres boiling water to the fermenter. It is advised that you first pour this boiling water into the cans to rinse out any remaining extract and then add to your fermenter.

STEP 3

Once you have added the boiling water to the fermenter take your paddle and stir the wort to mix it thoroughly with the boiling water. Next top up the fermenter with cold water to the desired level or recommended level. This is usually 23 litres.

STEP 4

Now you must aerate the wort. Aerating the wort is necessary to introduce oxygen which will help the yeast get off to a good start and produce a healthy fermentation which will in turn produce a great beer. It is recommended that you stir vigorously with the paddle for 5 – 10 mins.

STEP 5

Next you must take a gravity reading with your hydrometer. Taking a gravity reading before and after fermentation will allow you to calculate the alcohol content of your beer. You can pop the hydrometer directly into the wort or you can take a sample from the wort and add it your trial jar. Your original gravity/ OG will usually be in the range 1.035 – 1.050. After fermentation your final gravity FG should have dropped to 1.006 – 1.012. Once you have these two readings you can use the following equation to calculate the % alcohol / Volume of your beer.

ABV (Alcohol by Volume) = Gravity Drop/8.06 %

eg. If your SG = 1.045 and your FG = 1.008 calculate % alcohol as follows:

ABV = (45 – 08)/8.06 = 4.59%

STEP 6

Once the wort has cooled to a temperature below 30 deg C pitch (add) the yeast and stir well. If the wort is above 30 deg C then put the lid on the fermenter and leave it for an hour or two to cool. Placing the fermenter in a bath of cold water will accelerate this process. After you have pitched the yeast leave the fermenter in a room where the temperature is 18 – 26 deg C. The yeast may become dormant at temperatures below 18 deg C. Unpleasant alcoholic flavours can develop at temperatures above 26 deg C. Keeping the temperature constant will improve the quality of your beer.

FERMENTATION

During fermentation the yeast you added to the wort will convert the sugar to alcohol. During the first 12-24 hours of fermentation there will be a lot of activity as large amounts of CO2 gas are produced by the yeast. If you are using an airlock this will bubble every few seconds. A large head will form on top of the wort.

After 3-5 days this yeast head will have subsided and fermentation will have slowed. Leave your beer sit in primary for 7 – 10 days. The specific gravity of the beer can now be checked, and once you get two stable hydrometer readings within a 24hr period it can be transferred to a barrel or bottles. The beer can also be put into a secondary fermentation bin for a period ( 10 – 14 days) to produce a cleaner tasting beer, this also has the advantage of allowing the beer to clear a little and reduce the sediment in the barrel or bottle.

BOTTLING

You must add sugar to your beer before bottling. This process is called priming. The sugar will kick off a mini fermentation in each bottle and will carbonate your beer. Sugar can be added directly to the bottle(usually 1 teaspoon of sugar to each bottle), or you can add sugar to your beer by using a bottling bucket.

Ideally a bottling bucket should be used when priming your beer. You can use your fermenter. The amount of sugar you use depends on the style of beer you are making, but this amount is usually between 50g – 80g. You can also use different types of sugar. Many homebrewers recommend using glucose as priming sugar as it has little or no effect on the flavour of your beer. Glucose is readily available in most pharmacies and supermarkets. Boil the glucose in about 50 ml of water for a few minutes to dissolve it, cover and let it cool for while. Next pour the glucose solution into your bottling bucket and syphon the beer in on top of it. You will not need to stir or mix. Please note, that when transferring the beer from one vessel to another that you must submerge the tube in the beer and fill from the bottom up. This is done to avoid aerating your beer preventing oxidation.

Now it is time to bottle your beer.

Method 1: Transfer the beer to each bottle through a piece of tubing attached to the tap of your bottling bucket. This tube should be long enough to reach the bottom of the bottle.

Method 2: Transfer the beer to each bottle using a syphon tube. Your syphon tube should have a small tap to regulate the flow of beer. A length of tube can be attached to this tap so you can fill each bottle from the bottom up.

Method 3: A bottling stick can be used in either of the above methods. The bottling stick has a small valve on the end which is pressed against the bottom of each bottle to release the flow of beer. When removed from the bottle the flow of beer will stop. This is by far the most efficient way of bottling your beer. The bottle stick can be attached directly to the tap of your bottling bucket or to one end of your syphon tube(heat one end of the syphon tube in boiling water and then stretch it over the bottling stick).

Note: To start the flow of beer through your syphon tube use one of the following two methods. Place a small piece of tubing, approximately 2 inches long, over the tap on your syphon tube and suck the beer through the tube to start the flow. Remove this piece of tubing at the last second. This is done to prevent any bacteria from your mouth coming in contact with the beer.

Another method is to first fill the syphon tube with water closing the tap and holding your thumb over the other end to seal in the water. Now quickly submerge the open end in your beer. The water will not flow into your beer due to the pressure in the tube. Now drain off the water by opening the tap. When the beer replaces the water in the tube close the tap. Now you are ready to transfer the beer to your bottles or to another vessel

Finally cap your bottles and put in storage for conditioning.

CONDITIONING

The beer must be conditioned for a period of time to mature. It is recommended that you condition your beer for 4 – 6 weeks before drinking. Most brewers will tell you that the longer you leave it the better it will taste. After bottling you should store the beer in a warm place (18 – 24 deg C) for a week or two so the priming sugars can ferment and then move the beer to a cooler place such as your shed etc. for the rest of the conditioning period. The beer will clear and mature better at cooler temperatures.

You beer is now ready to drink. Enjoy!

The health benefits of beer Each year more and more studies will be done on the health benefits of beer. While red wine drinker for some time bragging about the benefits of their choice of alcohol were, it now seems that beer drinkers will finally turn in the spotlight. It is now proven that moderate alcohol consumption good for the health of the heart is, no matter whether you drink beer or wine. The good news is that moderate alcohol consumption is beneficial for your heart. Moderate drinking reduces the risk of heart attacks and heart disease compared to people who drink at all or those who are heavy drinkers. For the same amount of alcohol, beer has twice the antioxidants white wine, and antioxidants may be able to be absorbed by the body faster than those of red wine. Beer contains no fat or cholesterol. Moderate alcohol consumption as two drinks per day for men and one drink per day for women defined. Moderate drinking reduced the risk of heart disease by between thirty and sixty percent of even those who were considered high risk because of a previous heart attack, heart disease or diabetes. In other studies, beer helped people build bone mass. This will probably be because of the beer silicon content. beer contains large amounts of antioxidants, which prevent cell damage that leads certain cancers and heart disease. The antioxidants come from the malt and hops used in beer production. Other antioxidants such as polyphenols, which also in vegetables, fruit, black and green teas are found, and wine, in beer are available as well. lowered In another study, which lasted for twelve years, both light and moderate use of beer, the risk for diabetes thirty-six percent. The consumption of beer at a moderate level is associated to a reduction of insulin resistance. is also moderate beer drinking to an improvement in memory and thinking ability associated. It is hoped that this improvement can help people from ischemic stroke, responsible for eighty percent of all cases is Stoke. It is also possible that the same amount of moderate drinking can protect us from Alzheimer’s disease and other causes of dementia. A study at the University of Wisconsin was conducted, we found that these benefits are associated with moderate beer consumption, were more dark than light beers beers. Guinness Stout, for example, has a very high level of flavonoids. These flavonoids were present in a range of fruit and vegetables, but not so much easier in beer. Guinness Stout lowered bad cholesterol, and was twice as effective as Heineken, a lighter beer in lowering waste associated with clogged arteries. have believed During years, many people that beer is as effective as wine in its many health benefits, was now these theories are proven by scientific fact. But while these benefits are linked to moderate consumption of alcohol, they are not tired, over consumption. This means that twice as much drink is not twice as good for you.
For more information, go to www. EuropesBestBeer. com

Everything You Ever Know about Belgian beer Belgium a small country, but there is nothing small about its production of beer and ales Wanted. In fact, since the Middle Ages, Belgium has a reputation for producing quality beers had, and they have influenced beer and ale production in many other countries, including the United States. According to conservative estimates, there are brewed over four hundred fifty different kinds of beer in Belgium. If you make a Belgian beer tour vacation, you can visit the brewery after brewery and sample just about every kind of beer. Beer, brewed in Belgium and white beers or beers will blanche. These are also known as wheat beer and sometimes have a bit of a taste of citrus fruits. Lambic beer is a regional beer that can be found in and around Brussels. The beer on tap is described by the Brussels’ Tourism accounts as a “non-malt, wheat, wild, fermented air. “The Belgians have also this lambic beer and combine two versions together to Gueuze, which is supposedly a sparkle like champagne to make compatible. Still other beers lambic Kriek and Faro – Faro, more or less a light Lambic beer, while Kriek is a beer that further with the addition of Lambic is fermented raspberries and cherries. Belgium is also famous for brown ales, golden red beers, and beers. Brown beers have a unique blend of caramel Sweetness with a sour taste that comes from many months of aging mixed mixture. Red beers come from red barley – to combine them, sweet and sour tastes in a unique blend that sometimes described as fruity. < / p> Golden Beers are a bit like a Pilsner lager beer, but they are won from pale malt and hops and ale yeast. The original Pilsner beer came from Bohemia, which is located in the Czech Republic. It is highly carbonated and has a thick white head. The taste is slightly spicy with a little bitterness. A beer is usually five percent alcohol content. The oldest brewers in Belgium are actually the Trappist monks, the methods and recipes that have been set, passed down through the centuries to clearly Trappist beers use . There are six different monasteries Trappes, currently, even for their support of the beer production. These include Orval, Achel, Chimay, Westyleteren, Rochefort and Westmalle. The beers they make most of the name of the monastery. ‘/ P> There are abbey beers produced in Belgium. In most cases, the beers are not produced in monasteries, but it can be a business relationship, if one contracts a commercial brewery Abbey to be producing some beer. Abbey beers include Duvel, Leffe, Kwak, Affligem, Corsendonk, Grimbergen and Karmeliet. Currently, Belgium has around one hundred twenty five different breweries in the vicinity of five hundred beers. They are sold in small cafes that can have only a few brands, many larger bars that might have a thousand or more species. The Belgians are masters when it comes to brewing beer, and with a sense of quality beer, beer, ale and lager. You can find almost any flavor of the strawberry or raspberry, chocolate. If you can, allow yourself a treat and try some of those Belgian beers. For more information, go to www. EuropesBestBeer. com

Organic Beers are Hot! For the last few years have been American beer sales either be easily covered or stopped. A market where this is not the case Organic beers. Even big-time beer giant Anheuser-Busch came with two organic beers in 2005. Both seem to have met with approval from organic consumers. A The marking of a product as?? Organic, â?? means that it keep certain guidelines, the USDA were used for all types of organic food, founded in 1997 must. Organic beer from these guidelines must also be respected. You agree that organic foods have without the use of toxic and persistent pesticides, chemical fertilizers are grown, and they must be grown in soil that is free from this kind of chemicals for at least three years. A They also show that no genetically modified ingredients (GMOs) can be used. Organic foods to be healthier than their non-organic counterparts. They should also reduce erosion and pollution of groundwater. If it is less groundwater pollution, it is also less negative impact on wildlife. A study at Cornell University have found that die each year sixty-seven million birds alone from pesticides used on American fields. So, now, organic beer, ale and lager, both their way into drug stores and supermarkets across the nation. Some people think that organic products taste better, and this also applies for organic beer, too. Organic beer is still only a small percentage (less than 1%) of beer sold, but the future of organic beer looked promising enough to Anheuser-Busch, that started in 2005, they two organic beers in test markets. These brands were Stone Mill Pale Ale and Wild Hop Lager. A West Coast organic beer, brewed by Peak Organic Brewing Co. in Portland, Oregon, and Butte Creek Brewing Co. in Chico, California, among others, begins in about the spread country more and more states. While a decade ago could hardly expect, organic beer to be in his home state, now are many organic beer to sell in 25-30 States persons. Otter Creek Brewing Co., on the other U.S. coast, is a company for their Vermont specialty brewed ales known. They also make Wolaverâ? S organic beer and oatmeal thick. You are now seeing one of several New England brewers, the positive results of brewing with organic and are constantly new beers to their selection. Last winter was a Wolaver Label Pumpkin Spice beer out of the Christmas season. Â A The biggest problem for the breweries, which is on the receipt to organic organic hops. For some years it could be purchased only from New Zealand. Other countries, like Germany, now begin the export of organic hops in the U.S. a pests and diseases are rich in organic hops, there is a low success rate even in case of producers, which give it a try. A More and more organic beers Craft Brewers add to their product list each year. It is a niche in the beer industry, which will continue to grow for some time further. A For more information, go to www. BeerTrap. com A

How to match beer and food

Today, increasingly, with all the focus on local breweries and the beers of quality-conscious people, there are new efforts to fast foods and beer in a way that they match can complement each other. It is no longer just about a beer with a steak and salad, chicken wings, or pizza. Today, people try, food and beer in a way that there is a new harmony between the two pairs. In order food and beer match is successful, it is necessary to find out what the strengths of both the food and the beer, which might lend themselves to each other. Some of the things to consider how to work light meals and light beers together. Not easy as easy or as with less substance, but light as in delicate taste. For example, maybe a light beer might work with a food like salad. Foods with strong flavors such as dishes with onions or sausage should be more closely coupled with tasting beers and ales. You would have these characteristics or qualities as sweetness and bitterness, highly carbonated or lightly carbonated, the character of the malt, and take into account the wealth of flavors, if successful matching beer and food. A good example is how a German lager with a rich taste would go well with a dinner of roast pork. Another way to match beer and food is a view of the country where the beer is brewed, and the types of foods served with it are there. At first, do not give up if your beer and food matches are not exactly right on each other. Foods with light ales to be adjusted in the summer and heavier foods with dark beers in the winter. Here are some examples that help might fit food and beer. A light, refreshing beer or wheat beer could be a good choice to go with a salad. Red or yellow ales work well with certain types of fish such as smoked salmon. Pilsener beer and a way with fried chicken or other poultry dishes, while grilled or roast beef might call for a heartier beer, something along the lines of a Stout. Wine and cheese are not the only complementary appetizers. Beers have all the different flavors needed to work well with any cheese combination. Here you can try a hard cheddar cheese with a strong beer or Hardy. Some soft cheeses work great with beer, slightly fruity flavors, as they have of raspberries or strawberries. There are also beer to go with almost any kind of dessert. Older people are often good beers with nutty taste sweet breads. If you have a very sweet dessert like cheesecake, have you could try to find something with a spicy taste. You can not just a dark beer for the way it tastes great with chocolate, and often a fruit cake might well with a fruity beer or ale. As more people experiment with the infinite possibilities of specialty microbrews, it becomes easier and easier to figure out which food and beer pairings work best. Experiment with different flavors. You are sure to find pleasing combinations and you’ll have a lot of fun in the process. Visit www. BeerTrap. com for more information

are many speculations about the fate of the old brewery has been Schmidt. After a lively brewery employs about 400 people, she has sat vacant since 2004. Council member Dave Thune describes it as a “symbol of the Seventh Street community. We want to bring life and vitality back into the neighborhood”. When he heard of the development proposed by Jeff and Craig Cohen, who finalized the purchase of the 100,000 square-foot, 15-acre complex, in January, Dave thought this was a welcome opportunity. This project would be comparable to the Carleton Artist Lofts on University Avenue in St. Paul.

Their plan is an urban village called Brew City to create. Conservation of historic construction, they would renovate the castle-like structure, transformation into150 Live-work spaces for artists, a number of retail shops, offices, additional housing, and finally the addition of restaurants and a hotel. The project includes pedestrian amenities catering to basic needs such as local grocery store, cleaners, and theaters.

This 25 million dollar project is designed to preserve and revitalize this community symbol of the region. The area currently has a thriving arts community, yet affordable housing for artists is difficult to obtain. This project is to fill a specific need. The Seventh Street area of St. Paul is an area with a lot of potential described, and the Brewery Lofts can set the pace for future developments as well. The Cohen’s are also planning on incorporating green space and an environmentally friendly design into the project. Many challenges remain with the restoration of this unique structure, including the preservation of their caves, artesian wells and many historic artifacts.

Jeff Cohen is a nationally renowned Washington architect who is teaming up with his son Craig for this project. Some of his other noted developments include the Waterview at Bayside Portland Maine luxury condominiums, and Maine Lake Front Homes at Sanctuary Cove. He enjoys the creation of buildings, looking like they are part of the neighborhood. In his words: “I have a few projects with residential and other developed hundreds,” says Cohen. “They all involve the creation of first-class living space. The buildings developed, I have something I want to live in me.”

Home brewing, what is your own beer at home is an activity more and more popular for many people. It is an absolute wealth of information, goods and equipment that are found on almost every High Street, and of course the Internet.

no surprise in an age of advertisement driven sales, where often the cost of brewing a beer given by the advertising budgets of most major brewers made shade. Place a common complaint by Bland, overpriced beer with little or no taste.

So many people are turning to home brewing to regain the quality and taste of the old. You have control over all phases of the process, and of course these days is certainly not hurt the finished product as well as tasty, is considerably less expensive than mass produced varieties.

Beer has been with us for thousands of years. It goes back at least 6,000 years, when the Babylonians were known to be drunk a fermented bread. Through various means, she was finally in Northern Europe. Hence it spread rapidly throughout the civilized world.

early fermented beverages made with cooked corn, the early precursor of our modern beers, the use of honey as a source of sugar. These drinks have always been called “beer”. The term “beer” does not come into general use until much later.

Most beers are brewed from malt grains start, such as barley, oats and wheat. They were just beer. Adding ingredients such as hops, which we now are almost indispensable were only introduced in early 1500, when the Flemish settlers on revenue that broght rapid response.

Until then, many recipes contain ingredients such early example in nitrate form, the bark of trees, and all sorts of root vegetables. The main objective of many of these ingredients is often to balance the “rank” taste of the broth. Of course, it would not be the alcohol content, no sensible person would drink it!

Every large house in the days would brew their own beer. It is generally considered safer than many of the raw water has been drunk by all. They had a day of brewing, once a week to produce a lot of beers are stronger than those currently on the market and have been manufactured in large quantities, stored in barrels. />

And if we see a swing back, the consumer, want even more “micro breweries” producing a much smaller quantity of beer, but offers the variety and taste the people. The ultimate brewer, of course, be the brewery house.

The History of Beer

More people drink beer than know many of the particulars about the history of beer. But, the history of beer is actually quite fascinating. Its origins go back as far as recorded history, where it is mentioned in writing on a slate dated to be from the sixth millennium before Christ. Beer has always been a part of every culture and historians seem to agree that beer was probably developed independently in several different cultures, beginning with the origins of civilization in Mesopotamia and Egypt.

The first chemical evidence of beer has been dated as coming from the time 3500-3100 B.C., and it was found in Iran. In Europe, beer also has a history that goes back to 3000 years before Christ. At first, beer was produced for domestic use, but by the 600s A.D., beer was being exported by monasteries in Europe. During the Middle Ages in Europe, beer was consumed with just about every meal. Amazingly enough, in England during this time period, the amount of beer consumed averaged over sixty gallons per individual each year.

In the thirteenth century, Germany was able to make hopped beer and for the first time began to export it in barrels in great quantities. Hops made beer last longer but when theitr content was ordered by law in England and other countries in the 1300s, it was meant with fierce opposition by those who thought the bitterness distorted the taste of beer. Hops are still used today to give beer its distinctive flavoring. It is the female cones of the hop plant that are used in beer-making.

In medieval times, beer was mostly brewed in home operations, but by the fifteenth century, small commercial breweries started to appear. The English continued to have beer without hops which was called ale. The name, beer, only applied to recipes with hops. One hundred years later, that all changed when in the sixteenth century ales and beers were both made with hops. Then the word, ale, was used to refer to beers that were extra strong.

A Bavarian law was adopted in 1516 that was very important in beer history. This was called the first purity law and it ordered the only ingredients in beer could be water, barley and hops. Yeast was added when discovered in the 1850s. The Industrial Revolution changed everything about beer-making. The hydrometer (1770) and thermometer (1760) were both invented and revolutionized the process of beer-making. Pale malt became the primary malt used because it increased yields.

Today’s beer, especially in America, is the result of a major consolidation of beer companies after World War II. A few large companies took over all the smaller ones and one company would brew all types of beer, from mild and pale ales to lagers, wheat and darker beers.

In the 1980s, microbreweries started to return with many regions starting to once again produce local beers. The brewing industry is one which seems impervious to ups and downs in the economy. The demand for beer has remained strong literally since the beginning of time, and shows no signs of waning in the twenty-first century.

From Brave

 Hello everyone -
 
you join us in mid-November as we’re now quite some way towards recording our next Extended Play Single (EP).
I know what you’re going to say – what, another one ? (Yes, ‘DNA’ came out as a 20-minute EP with alternative takes and non-album material back in July alongside its parent recording, the album ‘Bloodlines’).
 
This one is going to be different and far more important. Please read on.
 
As you know, we play many pubs and clubs in Leicester in order to raise money for various local charities. The last couple of Christmases we were asked to play the ‘Shakespeare’s Head’. The management there chose the RAINBOWS CHILDRENS’ HOSPICE as their charity of choice, and we’ll be supporting them again when we return there on Sat 20th December for our special Christmas gig.
 
For those who are unfamilar with RAINBOWS, they provide practical and emotional support to families and children in the event of those children suffering terminal illness. It’s an amazingly difficult thing they do, and they do it amazingly well.
 
So, since many of you have asked us to record the versions of traditional Christmas carols, we play live, we’ve decided to put these on the new single ‘To Bring You Home’ and sell the EP at £3, with ALL the money going to Rainbows.
 
The tracks are already sounding great, with all the usual suspects involved from the ‘Bloodlines’ sessions. This is Christmas music, but definitely has the Brave sound all over it !
 
We hope the single will be ready for the first week of December, so if you want to support a worthy cause , then please help us by pre-ordering the single. We hope to sell it in various Leicester retail outlets, but since it’s a great stocking filler for your friends and family, you might want to order a few – e-mail us and let us know in the next few days, please, so we can manufacture the right amount.
 
Running Order will be:
 
To Bring You Home
Hark the Herald Angels Sing
O Holy Night
Silent Night
 
Thanks for taking the time to read this e-mail. look forward to seeing you at a gig soon, and e-mail those orders in !
 
God Bless -
 
PG and the boys from BRAVE.
 
more details:
 
www.braveband.com
 
www.myspace.com/braveleicester

It is the night of March 8^th 2008 and a packed room at The Shakespeare’s Head in Southgate Street were looking forward to a night of real rock and roll from Leicester’s longest running rock and roll band; WARLOCK.

WHAT A NIGHT IT WAS!!!!!!

The article in The Leicester Chronicle issue dated December 2007 which detailed Warlock supporting Little Richard at The George Hotel in Hinckley, has certainly brought back memories for quite a lot of people. Some of whom were in attendance on this memorable night. I also have had strangers, to me that is, coming up to me in the street and saying, “Hello Brian,” of course, maybe they have read my book; ‘Memories of a Leicester drummer.’ One day a lady I have known for some time said, “I didn’t know you were a drummer.”

Tonight someone called the audience; ‘Friends United’ which I thought was a very good description of the fans that were there. Included were Diana Sanders who besides being a fan of Warlock also co-ran the Warlock fan club with her sister. Veronica Smith who co-ran the Little Richard Fan Club, Veronica’s friend Wendy, Linda and Brian Cox, who are recent Warlock fans, Mike and Sue Pruden. Mike is a guitarist who has played with Warlock sometimes, Mick Winn, the bass player when I was the drummer and Geoff Overon accompanied by Tom Lane who sometimes plays drums for Warlock

Coincidentally, in the December Chronicle article on the right hand side of the same page there is an article about The Shakespeare’s Head. It’s a small world! Isn’t it?

null

This is Ken and Veronica looking at some Richard Penniman (Little Richard) fan club issues.

This is the present line-up of Warlock. Ken Spencer, Andy McDonald and Mick Wilkes.

When I arrived, Warlock were nearly set-up so I looked around the room to see who I knew. Sitting at the bar was a gentleman who was very familiar but I was unable to remember where

we had met before. I asked him who and where we’d met and he said, “I remember you but I don’t know where from.” When I told him I used to be the drummer for Warlock, he then remembered seeing the band in Market Harborough. Other people spoke to me; some of the ladies even kissed me!

Ken Spencer and Mick Wilkes were the founder members of The Warlocks in the 1950’s.

These photographs are of The Warlocks in their original stage outfits (and age)and today.

Warlock 1950`s

Warlock today

  Ken Spencer and Mick Wilkes 1950’s                                                               Ken and Mick 2008

 

Warlock trio 1970`s

 

 

 

Together again 2008

 

 

 

 

 

 

 

 

 

 

 

 

 

Ken Spencer Brian Rushin Mick Winn.

                                                                                                The same three Warlocks but a little bit older

 

Warlock 70/80`sWarlock reunited for one song

 

 

                    As you can see in the second photograph, Mick Winn and myself were asked, (even urged) by some of the audience if we were going to join Ken for a number.

It was rather nice to be remembered by these people so I asked Ken if he would allow Mick and me to join in with the entertainment for just one song. He agreed readily and, even, rather excitedly and suggested that we play ‘Rockabilly Rebel’.

Mick suggested that we start the last session of Warlock’s programme, but I said, “If we do, we might be asked to do more that the one we had agreed.” So it was agreed that we play the last song of the second set.

When it came time for the last song of the second session, Ken announced that Mick and I were in the audience and would we join him to play with the band.

With some trepidation, I settled behind Andy’s drum kit, picked up the sticks and Mick picked up Mick Wilkes Bass guitar. Ken started and, as if I had not stopped playing drums since the 1980’s, except for a couple of times when Ken asked me to go with them to their bookings, I joined in and felt that 20 years had dropped off my life. I couldn’t see the audience although I had my eyes open, I was concentrating so much.

After I came off the drums I was approached by Veronica Smith who said, “You’ve not lost it, Brian.” Later, other people said similar things to me and Mick Winn.

 

I would like publicly to thank Andy McDonald for allowing me to play his drums and Mick Wilkes for allowing Mick Winn to play his guitar.

warlock-lynda

 

 

 

 

 

Towards the end of Warlock’s programme, a lady joined in. Wow! What a singer! I felt my neck hairs rising. Could this lady swing! Her name is Linda Cox and I found out later that she and her husband Brian attend Ken’s ‘Born To Boogie’ nights at the Crow’s Nest pub. These are run by Ken and his long-time friend Tiger John McWhirter and if you like real music I suggest you attend at least once. It is on every Wednesday night and, if you can play or sing, you might even be able to join in.

 

 

I would like to remind you that copies of my book ‘Memories Of A Leicester Drummer’ £6 plus postage, can be obtained from me, Phone 0116 2885737 or from the publisher,

Reprint. Phone 01509 267450. or on the internet. http://www.reprintuk.com/