Micky Moonbeams ‘Euro Fizz’

What-ho Chums,

haven’t posted for a while, been busy Christmasing and digging allotments. More importantly I’ve been trying to brew some cider. The beloved Cheryl wanted some, so I obliged, but of course it was flat and she wanted fizzy. Well the first one was an abject failure (although it was dammed tasty) but hay-ho. So for the next one I tried various things such as champagne yeast and putting it through a soda stream,etc, none of which was satisfactory – although my  test subjects , chums who tried it, said it was nice .

Now you may remember  a while ago, I posted about almost having a ‘Conversion on the road to Damascus’ type thing on me hols, Guided by Ninkasi, Goddess of Beer . Which  gave me a taste for the forbidden fruit and during the summer I would sometimes have a sneaky lager, ( I know; drum me out of CAMRA).

But what does lager have? That’s right – FIZZ

So the next brew is going to be a lager, this one in fact:


Now as you can see, it’s a bit Johnny Foreigner,  Belgian in fact – anyone speak Hoogen Moogen? Or is that Dutch? Hey-ho never mind. Luckily most brews are the same, warm the malt, boil the water, add sugar and mix. Here’s the result;


Not the best pic – the steam kept misting up the lens.The malt was bit darker than I was expecting for a lager though.

Once the malt-sugar-water stuff had cooled, it was time too add the yeast. In the brews I’ve done before you just chuck it in (techy term) at the right temp. BUT: of course, being bloody European it was different. The yeast had to be started ( brought to life) before it was added to the malt and both the malt and yeast had to be at the correct temperature. Now I’ve a confession to make. I’ve done this sort of m’larkey before, when I had a go at wine making, and yes, I WAS THE TEYNHAM YEAST MURDERER.  I boiled me poor wee yeasties alive. I’ve since discovered it’s no good just just to dip a pinkie in the pot and think that’s cool enough, it really does have to be at the right temp – ahh science, it’s a wonderful thing.

So here’s a pic of me started yeast,



Of course the whole point of this is to make a fizzy . Now I’ve got a pressure barrel but of course, it has the wrong sort of top to it, not a pressure top at all. So I had to buy some more guff, here’s a pic


The barrel cap, some CO2 caps and a green thing. Here’s how it looks once assembled.


So chin up chaps, remember your British and I’ll keep ya posted on events.


About Mick Gall

Hello, my name is Mick Gall and I hail from Teynham in sunny Kent. I love gardening and ale so I thought I'd try this blogging m'larky. One blog is about all the great ales,ciders,pubs and brewers we have in Kent and Sussex the other is about gardening and wildlife, plus some folklore thrown in.
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One Response to Micky Moonbeams ‘Euro Fizz’

  1. Amanda says:

    5 stars for the fizzy stuff!

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