Belting Beak, Balham TTO, Our First NZ Import, Sho Foo Doh Roast @ The Depot!
H E L L O
C L A PT O N C R A F T
C R E W !
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We're back after a brief content break, but as we head into February (finally!) we're ready to hit the ground running. Up top, Beak headline with a host of hoppy heaven including some core range crackers, plus some new specials, including their innovative Strands series. On that note, we're delighted to have the Lewes legends taking over the taps in Balham TODAY. More on that below!
Next, there's a landmark drop with our first wines imported from outside of Europe, courtesy of Lele from New Zealand, although via a very local connection. Friend of the family, Liam Kelleher was a forerunner in the early London natty wine scene, helping found legendary shop-bars Noble Fine Liquor, P. Franco and Bright. Now having struck out on his own, we can't wait to share his work.
Finally, we've got a very exciting treat for you Wood St locals. Fumio of Sho Foo Doh will be running an extra special Sunday Roast service on the 11th February from 1pm. Scroll on down to find out how to book. But, now on with the suds show...
B R E W E R Y
O F T H E
W E E K
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Comfortably in the top three selling UK breweries for Clapton Craft in 2023, it's no surprise you love Beak as much as we do! Beginning life as a nomadic project run by food and drink writer Daniel Tapper, brewing three or four times a year at some of the UK's greatest breweries like Burning Sky, and Northern Monk, Tapper honed his recipes before joining forces with Robin Head-Fourman.
Swiftly rising to the top of the scene with their own award-winning taproom and street food canteen, set against the magnificent cliffside of Lewes, they really are a bucket-list destination brewery. Becoming renowned for their hoppy, New England styles they've since set up These Hills Festival, alongside a seasonally brewed mixed-fermentation project.
And, this week we have a suitably extended selection of eight (!) offerings for you to celebrate their skill.s Beginning with their mainstays, sluggable Table Pale Lulla promises all-day drinking goodness at 3.4% which overflows with pithy citrus flavour and juicy yellow starburst sweet fun.
Meanwhile, relative newcomer Hum is classic Beak with lashings of Idaho 7, Motueka and Cashmere hops paired alongside a voluptuous body to support super ripe tropical fruit flavours. Of course, we also have their trademark IPA Parade, which is brimming with mango bubblegum and tangerine vibes.
As to some more heavy hitters Curve is a huge new IPA with promised, enticing notes of "mimosas, strawberry candy floss and desiccated coconut".
For something more darkly decadent, Donut is a velvety-smooth Imperial Stout made with their good friends Cloudwater. Brewed using a combination of two different types of cacao, Madagascan vanilla and Kenyan Karimikui AA coffee from Workshop, before being blended with a portion of stout that had spent two years ageing in select bourbon barrels, this is something truly epic to wash away those January blues.
Somehow though, those delicious entries weren't even the tip of the iceberg! Launching this weekend, we also have their innovative new Strands series.
Produced in association with Washington's Yakima Chief, for the first time ever the Beak team were able to hand select hops during harvest in September last year, intended for a trio of uber special beers. Allowing them to select individual lots, means they could isolate distinct aromas and flavours, ensuring the highest quality, while making their beers distinct from the juicy crowd.
As such Strands 1 is a dank, blueberry packed all-mosaic DIPA, while Strands 2 is a juicy straight Idaho-7 Pale Ale affair with layers of sappy tropical fruits. Finally, Strands 3 is a crisp, West Coast-inspired IPA made with single lot Citra brewed for blood orange and hashy bergamot flavour. Colour us intrigued!
Has there ever been a better line-up from the gang? We think not. Grab 10% off 6 or more online or double loyalty points in-store until next Friday. You know you want to.
B E A K
B A L H A M
T A P T A K E O V E R
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That's right, the fun doesn't stop there for you hop-heads South of the river! We’re thrilled to have a Tap Takeover featuring the Strands trilogy (+ frothy fave Dest) down in SW12. Running until late (10pm if you all play ball) TODAY (Feb 2nd) we can’t wait to have you round for our first big event of ‘24. As well as all things Beak in draught and can form, Yard Sale offer free delivery to the bar, and you bet we'll be supplying the top-notch vibes. Be there!
I N T R O D U C I N G
L E L E
W I N E S
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Originally from New Zealand himself, London vino forerunner Liam Kelleher returned home in 2019 to follow his lifelong dream of making wine in the thoughtful and authentic way he has championed throughout his career. And, with his young family in tow, he began his winemaking adventure near his hometown of Christchurch in New Zealand's South Island.
Here, he works with the varieties typical of South Canterbury - Pinot Noir, Pinot Gris and Riesling - and as you would expect from a natural wine pioneer, viticulture is Organic and winemaking low intervention, with zero added sulphur.
We welcome Lele into the CC stable with four suitably special cuvées! We hope one (if not all) takes your fancy:
Orange Riesling - Macerated on skins for two weeks before being pressed into stainless steel to ferment undisturbed for twelve months. A lifted, fragrant skinsy wine with floral chamomile and orange blossom aromas and a vibrant thread of acidity.
Riesling - 2020 vintage aged 12 months in a single 500 litre barrel before returning to steel for a further 6 months. A scintillating kiwi Riesling; taut and linear with crystalline lime and lemon aromas, and steely, tremendously long finish.
Takamatua Pinot Gris / Pinot Noir - A sumptuous red/white field blend from a single plot in Banks Peninsula. Think juicy, mouth-watering aromas of guava, and raspberry with a lick of chalky minerality and crunchy cranberry acidity.
Waipara Pinot Noir - Organic Pinot from a single, limestone-rich plot in Waipara. Elegant and beautifully balanced with vivid, perfumed aromas of red berries, bergamot and exotic spices. Delicate and fresh on the palate with a silky mouthfeel.
S H O F O O D O H
S U N D A Y R O A S T
S P E C I A L !
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That's right! Fumio of Sho Foo Doh fame is reviving his beloved Sunday Roast service for (currently!) one day only. Kicking off from 1pm on February 11th there will be Beef, Pork Belly, Roast Chicken or a Shiitake Nut Roast available with all the trimmings, plus banging sides and snacks with a subtle Japanese twist for a mega end of weekend treat.
To keep everyone happy and well fed we'll be running a maximum of 10 covers each half hour, running until sold out. As such we fully recommend booking in advance to avoid disappointment. Just give us a bell on 02086161718 or email info@claptoncraft.co.uk to secure your spot. Fingers crossed we see some of you there!
Thanks for joining us again, and we hope you have a great weekend! - Team CC