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X-WR-CALDESC:Events for London Amateur Brewers
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DTSTART;TZID=Europe/London:20260518T190000
DTEND;TZID=Europe/London:20260518T220000
DTSTAMP:20260531T032528
CREATED:20260513T192825Z
LAST-MODIFIED:20260513T192825Z
UID:2593-1779130800-1779141600@londonamateurbrewers.co.uk
SUMMARY:LAB Online Meeting: General Beer Discussion - May 2026
DESCRIPTION:After what should be another great LAB Open weekend\, Monday’s online meeting (18th May\, 7pm) is going to be a quieter one – a proper LAB Arms wind-down session. No presentation this time\, just an open floor: questions\, tips\, advice\, general chat\, anything you’ve been curious about or want to throw at the LAB Hive Mind. \nTo make it work well\, drop your questions\, topics or anything you want to bring to the table in our Slack channel or in the Event discussion – gives everyone a chance to dig something out before Monday. There’ll be a loose agenda\, but mostly it’ll be relaxed. If you’ve got something to share as well as something to ask\, even better. \nFor the zoom link and password\, please email admin@londonamateurbrewers.co.uk. \nIt is also available via our Slack site\, to which all members are encouraged to join. \nSchedule\n19:00 Welcome and club update\n19:30 General beer chit-chat\n22:00 Meeting to close (unless folks want to hang around and chat some more)
URL:https://londonamateurbrewers.co.uk/event/lab-online-meeting-general-beer-discussion-may-2026/
CATEGORIES:LAB Meetings,LAB Meetings: Online
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260511T183000
DTEND;TZID=Europe/London:20260511T220000
DTSTAMP:20260531T032528
CREATED:20251216T091551Z
LAST-MODIFIED:20260409T092127Z
UID:2466-1778524200-1778536800@londonamateurbrewers.co.uk
SUMMARY:LAB In-Person Meeting: Hayesenbrau - May 2026
DESCRIPTION:This month’s in-person meeting\, as usual\, will be held at Mash Paddle Brewery – 92 Enid St\, London SE16 4AW. \nThis month is our annual Hayesenbrau competition\, on the style of brew your best English Bitter. The competition is open to any member that comes to the meeting\, and will be judged by the members present. \nIf you’re planning on bringing a beer\, please bring at least 3 litres so there is enough to go round the whole club for samples. You are welcome to bring more than one beer\, but if there are too many beers to fit into the evening we may only have time to sample one of them. \nMeeting Schedule \n\n6.30pm – Arrival\, registration\, grab a beer\n7.00pm – Tasting/judging member’s beers part 1\n8.15pm – Grab a beer\, prepare for second tasting session.\n8.45pm – Tasting/judging member’s beers part 2\n9.30pm – Feedback\, scoring and a toast to the winner.\n10.00-10.15pm – Wrap up & clean up and one for the road!\n\n\nIf you’re looking for inspiration\, you’ll find a few award winning recipes for English Bitter in our recipes section. \nAnd just for fun (and some more information to get you going)\, here’s what ChatGPT has to say about English Bitter and how you might go about approaching brewing one: \nEnglish Bitter is a classic ale style that emphasizes balance\, drinkability\, and a slightly hoppy character without being overwhelmingly bitter. It’s one of the most popular traditional British beer styles\, historically brewed to be a refreshing pub beer. For a homebrewer\, it’s a great style to experiment with\, since it allows for a nice balance of malt and hop character\, with some room to play with yeast and fermentation conditions. \nHere’s a breakdown of key elements to focus on: \n1. Appearance\n\nColor: English Bitter typically ranges from golden amber to light copper. It’s clear with a moderate to low level of carbonation\, often with a creamy white head.\nClarity: The beer should be bright and clear\, so make sure to pay attention to your fining and cold-crashing process to achieve this.\n\n2. Aroma\n\nMalt: A light maltiness should be prominent\, typically bready\, biscuity\, or lightly caramelized\, depending on the substyle you’re brewing (Standard\, Best\, or Extra Special).\nHops: The hop character should be noticeable but not overpowering. Expect aromas of earthy\, floral\, or slightly herbal hops\, especially from traditional British varieties like Fuggle or East Kent Goldings. The hop aroma should complement the malt\, not dominate it.\nYeast: Slightly fruity\, with a clean fermentation character. It’s generally not a big feature but adds a subtle complexity.\n\n3. Flavor\n\nBalance: A hallmark of English Bitter is its well-balanced nature\, with malt and hops working together rather than one overwhelming the other. The malt character is typically dry\, with bready or biscuity flavors and a light to medium body.\nHop Bitterness: Bitterness is moderate (typically in the 30-40 IBUs range)\, and it should be noticeable but not aggressive. British hops tend to provide earthy\, floral\, or woody flavors rather than bright\, citrusy notes you might find in American Pale Ales.\nMalt Backbone: The malt should give a clean\, dry finish\, often without too much residual sweetness. Caramel flavors may be present\, but they’re generally subtle.\nAftertaste: Expect a crisp finish\, with a clean hop bitterness that lingers but doesn’t dominate.\n\n4. Mouthfeel\n\nBody: Medium to light body. English Bitter should feel smooth and not too heavy. The carbonation level is typically moderate to low.\nCarbonation: English Bitter usually has a medium to low carbonation\, though this can vary slightly depending on the substyle. If you’re kegging\, aiming for a slightly lower carbonation will help achieve that traditional cask ale feel.\nSmoothness: The beer should be easy-drinking and refreshing\, without any harsh bitterness or overly rich mouthfeel.\n\n5. Alcohol Content\n\nABV: English Bitters come in three substyles\, and their ABVs vary:\n\nStandard Bitter: ~3.2% – 3.8% ABV\nBest Bitter: ~3.8% – 4.6% ABV\nExtra Special Bitter (ESB): ~4.6% – 5.5% ABV\n\n\n\nThe alcohol should be noticeable but not overpowering. ESB versions have a slightly fuller body and richer malt flavor compared to Standard and Best versions. \n6. Hops & Malt\n\nHops: Use traditional British hops like Fuggle\, East Kent Goldings\, or Challenger. These provide mild\, earthy\, floral\, and herbal notes that fit well with the style. You can also experiment with hop variations\, but try to avoid overly citrusy or piney American hops.\nMalts: British pale malts (like Maris Otter) are the base for this style. You can add small amounts of caramel or crystal malts (10-30L) to give a light\, biscuity sweetness and some color. Avoid going too heavy on caramel malts\, as the style should stay dry and balanced.\nAdjuncts: Avoid using adjuncts like wheat\, corn\, or rice. The focus should be on the classic malt-hop balance.\n\n7. Yeast\n\nYeast Strains: British ale yeast strains (such as Wyeast 1968\, White Labs WLP002\, or a generic British ale strain) work well for this style. They should ferment cleanly with a mild fruitiness and not contribute overly strong esters. Yeast that ferments at slightly cooler temperatures (around 64-68°F or 18-20°C) will help ensure a cleaner profile.\n\n8. Water\n\nWater Profile: Traditional English Bitter has a soft to moderately hard water profile with a relatively low level of sulfate and chloride. The water profile should enhance the malt without making the hops too harsh.\n\nHomebrewing Tips\n\nMash Temperature: Mash at around 154-156°F (68-69°C) to achieve a balanced fermentable wort. A higher mash temp will give you more residual sweetness\, while a lower temp will make for a drier beer.\nFermentation: Fermenting on the cooler end (64-68°F) can help ensure clean fermentation and minimize fruity esters. A slower fermentation will also help with clarity and stability.\nCarbonation: If you’re bottling\, aim for a carbonation level around 1.8-2.0 volumes of CO2. For kegging\, a lower carbonation (around 1.5-1.8 volumes) works well to mimic the cask ale style.\nAging: English Bitters are often served with a little age to allow the flavors to meld together. Don’t rush it—let it sit for a few weeks after fermentation.\n\nRecipe Idea (Best Bitter)\n\nGrain Bill:\n\n90% Maris Otter Pale Malt\n5% Caramel/Crystal Malt (20L)\n5% Caramel/Crystal Malt (10L)\n\n\nHop Schedule:\n\n60 min: Fuggle or East Kent Goldings (20-25 IBU)\n10 min: Fuggle or East Kent Goldings (5-10 IBU)\nOptional: small flameout addition for aroma\, if you like a light hop scent.\n\n\nYeast: Wyeast 1968 London ESB or White Labs WLP002\nMash: Mash at 154°F (68°C) for 60 minutes.\nFermentation: Ferment at 64-68°F (18-20°C).\n\nFinal Thoughts\nEnglish Bitter is a fantastic style for homebrewers to try due to its simplicity and ability to highlight traditional British ingredients. Focus on balance and drinkability\, and remember that a bit of patience in the fermentation and conditioning phases will help you produce a well-rounded beer.
URL:https://londonamateurbrewers.co.uk/event/lab-in-person-meeting-hayesenbrau-may-2026/
LOCATION:Mash Paddle Brewery\, 92 Enid Street\, London\, SE16 3RA\, United Kingdom
CATEGORIES:LAB Meetings,LAB Meetings: In-Person
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260420T190000
DTEND;TZID=Europe/London:20260420T220000
DTSTAMP:20260531T032528
CREATED:20251215T193137Z
LAST-MODIFIED:20260126T180906Z
UID:2451-1776711600-1776722400@londonamateurbrewers.co.uk
SUMMARY:LAB Online Meeting: AI Generated Beer - April 2026
DESCRIPTION:Our online meeting will take place at 19:00-22:00 – we’ll run the meeting over Zoom and it’s open to anyone from the home brewing community to join in on\, please just jump in. \nFor the meeting invite and password\, please email admin@londonamateurbrewers.co.uk or message @londonamateurbrewers on facebook. \nThis month\, we’ve got James Cross talking to us about using AI in your homebrewing. \n𝗦𝗰𝗵𝗲𝗱𝘂𝗹𝗲\n19:00 Welcome and club update\n19:30 Talk\n21:00 Club members Q&A and general chit chat – what’s brewing etc.\n22:00 Meeting to close (unless folks want to hang around and chat some more)
URL:https://londonamateurbrewers.co.uk/event/lab-online-meeting-ai-generated-beer-april-2026/
CATEGORIES:LAB Meetings,LAB Meetings: Online
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260413T183000
DTEND;TZID=Europe/London:20260413T220000
DTSTAMP:20260531T032528
CREATED:20251215T200630Z
LAST-MODIFIED:20260119T185930Z
UID:2464-1776105000-1776117600@londonamateurbrewers.co.uk
SUMMARY:LAB In-Person Meeting: Smoked Beers - April 2026
DESCRIPTION:This month’s in-person meeting\, as usual\, will be held at Mash Paddle Brewery – 92 Enid St\, London SE16 4AW. \nThis month members will be brewing and bringing in smoked beers! \nIf you’re planning on bringing a beer for tasting\, please bring at least 2 litres so there is enough to go round the whole club for samples. You are welcome to bring more than one beer\, but if there are too many beers to fit into the evening we may only have time to sample one of them. \nIf you have a non-smoked beer you’d like to bring in\, please do bring it along\, but the smoked beers will take priority on the night. \nMeeting Schedule\n\n6.30pm – Arrival\, registration\, grab a beer\n7.00pm – Tasting/judging member’s beers part 1\n8.15pm – Grab a beer\, prepare for second tasting session.\n8.45pm – Tasting/judging member’s beers part 2\n9.30pm – Feedback\, scoring and a toast to the winner.\n10.00-10.15pm – Wrap up & clean up and one for the road!
URL:https://londonamateurbrewers.co.uk/event/lab-in-person-meeting-smoked-beers-april-2026/
LOCATION:Mash Paddle Brewery\, 92 Enid Street\, London\, SE16 3RA\, United Kingdom
CATEGORIES:LAB Meetings,LAB Meetings: In-Person
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260316T190000
DTEND;TZID=Europe/London:20260316T220000
DTSTAMP:20260531T032528
CREATED:20260126T181805Z
LAST-MODIFIED:20260126T181805Z
UID:2513-1773687600-1773698400@londonamateurbrewers.co.uk
SUMMARY:LAB Online Meeting: All Things Stout & Beautiful with Francesco Antonelli - March 2026
DESCRIPTION:Our online meeting will take place at 19:00-22:00 – we’ll run the meeting over Zoom and it’s open to anyone from the home brewing community to join in on\, please just jump in. \nFor the meeting invite and password\, please email admin@londonamateurbrewers.co.uk or message @londonamateurbrewers on Facebook. \nThis month\, we are really lucky to have Francesco Antonelli\, one of Europe’s (or is it Europe’s only) Grand Master BJCP judge\, join us for a talk and discussion on all things Stout.\n\nFrancesco is a great fried of LAB\, often flying in to help us with judging Lager Than Life and LAB Open along with competitions organised by other UK homebrew clubs. It is due to the dedication and hard work of people like Francesco that home brew competitions are the success they are.\n\nSchedule\n19:00 Welcome and club update19:30 Talk and Q&A session on Stout with Francesco21:00 Club members Q&A and general chit chat – what’s brewing etc.22:00 Meeting to close (unless folks want to hang around and chat some more)
URL:https://londonamateurbrewers.co.uk/event/lab-online-meeting-all-things-stout-beautiful-with-francesco-antonelli-march-2026/
CATEGORIES:LAB Meetings,LAB Meetings: Online
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260302T183000
DTEND;TZID=Europe/London:20260302T220000
DTSTAMP:20260531T032528
CREATED:20251215T200115Z
LAST-MODIFIED:20260107T110213Z
UID:2462-1772476200-1772488800@londonamateurbrewers.co.uk
SUMMARY:LAB In-Person Meeting: March 2026
DESCRIPTION:This month’s in-person meeting\, as usual\, will be held at Mash Paddle Brewery – 92 Enid St\, London SE16 4AW. \nThis month we will have a general tasting of beers that members bring in. \nIf you’re planning on bringing a beer for tasting\, please bring at least 2 litres so there is enough to go round the whole club for samples. You are welcome to bring more than one beer\, but if there are too many beers to fit into the evening we may only have time to sample one of them. \nMeeting Schedule\n\n6.30pm – Arrival\, registration\, grab a beer\n7.00pm – In-depth assessment of 4-5 beers (specific feedback/help with addressing a fault/no feelings spared critical analysis/etc.)\n8.30pm – Grab a beer\, prepare for tasting\n8.45pm – Tasting session\, general feedback on 5-6 beers\n10.00pm – Wrap up & clean up
URL:https://londonamateurbrewers.co.uk/event/lab-in-person-meeting-march-2026/
LOCATION:Mash Paddle Brewery\, 92 Enid Street\, London\, SE16 3RA\, United Kingdom
CATEGORIES:LAB Meetings,LAB Meetings: In-Person
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260216T190000
DTEND;TZID=Europe/London:20260216T220000
DTSTAMP:20260531T032528
CREATED:20260126T181334Z
LAST-MODIFIED:20260126T181334Z
UID:2510-1771268400-1771279200@londonamateurbrewers.co.uk
SUMMARY:LAB Online Meeting: Talk and Q&A with Paul Malcolm of WHC Yeast - February 2026
DESCRIPTION:Our online meeting will take place at 19:00-22:00 – we’ll run the meeting over Zoom and it’s open to anyone from the home brewing community to join in on\, please just jump in. \nFor the meeting invite and password\, please email admin@londonamateurbrewers.co.uk or message @londonamateurbrewers on Facebook. \nThis month\, we are honoured to have Paul Malcolm\, sales manager for WHC Lab\, join us for a discussion and Q&A on all things yeast.\n\nWHC\, from Ireland\, produce a wide range of yeasts and bacteria for the brewing and distilling industry. Their huge range of cutting edge yeasts are available in homebrew friendly sized 11g packs\, keeping the modern home-brewer at the forefront of brewing technology.\n\nYou can see their range and further details at https://www.whclab.com/\n𝗦𝗰𝗵𝗲𝗱𝘂𝗹𝗲\n19:00 Welcome and club update\n19:30 Talk and Q&A session with Paul from WHC Lab\n21:00 Club members Q&A and general chit chat – what’s brewing etc.\n22:00 Meeting to close (unless folks want to hang around and chat some more)
URL:https://londonamateurbrewers.co.uk/event/lab-online-meeting-talk-and-qa-with-paul-malcolm-of-whc-yeast-february-2026/
CATEGORIES:LAB Meetings,LAB Meetings: Online
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260202T183000
DTEND;TZID=Europe/London:20260202T220000
DTSTAMP:20260531T032528
CREATED:20251215T195914Z
LAST-MODIFIED:20260107T110140Z
UID:2460-1770057000-1770069600@londonamateurbrewers.co.uk
SUMMARY:LAB In-Person Meeting: February 2026
DESCRIPTION:This month’s in-person meeting\, as usual\, will be held at Mash Paddle Brewery – 92 Enid St\, London SE16 4AW. \nThis month we will have a general tasting of beers that members bring in. \nIf you’re planning on bringing a beer for tasting\, please bring at least 2 litres so there is enough to go round the whole club for samples. You are welcome to bring more than one beer\, but if there are too many beers to fit into the evening we may only have time to sample one of them. \nMeeting Schedule\n\n6.30pm – Arrival\, registration\, grab a beer\n7.00pm – In-depth assessment of 4-5 beers (specific feedback/help with addressing a fault/no feelings spared critical analysis/etc.)\n8.30pm – Grab a beer\, prepare for tasting\n8.45pm – Tasting session\, general feedback on 5-6 beers\n10.00pm – Wrap up & clean up
URL:https://londonamateurbrewers.co.uk/event/lab-in-person-meeting-february-2026/
LOCATION:Mash Paddle Brewery\, 92 Enid Street\, London\, SE16 3RA\, United Kingdom
CATEGORIES:LAB Meetings,LAB Meetings: In-Person
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260119T190000
DTEND;TZID=Europe/London:20260119T220000
DTSTAMP:20260531T032528
CREATED:20251215T195526Z
LAST-MODIFIED:20260126T181259Z
UID:2456-1768849200-1768860000@londonamateurbrewers.co.uk
SUMMARY:LAB Online Meeting: Brewing Kvass - January 2026
DESCRIPTION:Our online meeting will take place at 19:00-22:00 – we’ll run the meeting over Zoom and it’s open to anyone from the home brewing community to join in on\, please just jump in. \nFor the meeting invite and password\, please email admin@londonamateurbrewers.co.uk or message @londonamateurbrewers on Facebook. \nThis month\, we have Dasha talking to us about brewing kvass. \nKvass (or kvas) is a traditional\, slightly fermented\, non-alcoholic beverage popular in Eastern Europe and Russia\, known as “Russian Coca-Cola”. Made from fermented rye bread or malt\, it’s tangy\, slightly sweet\, and often flavoured with fruits or herbs\, offering a probiotic-rich\, low-sugar drink with a history spanning over 1\,000 years\, similar to a tangy sourdough soda.\n𝗦𝗰𝗵𝗲𝗱𝘂𝗹𝗲\n19:00 Welcome and club update\n19:30 Talk\n21:00 Club members Q&A and general chit chat – what’s brewing etc.\n22:00 Meeting to close (unless folks want to hang around and chat some more)
URL:https://londonamateurbrewers.co.uk/event/lab-online-meeting-brewing-kvass-january-2026/
CATEGORIES:LAB Meetings,LAB Meetings: Online
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20260112T183000
DTEND;TZID=Europe/London:20260112T220000
DTSTAMP:20260531T032528
CREATED:20251215T195735Z
LAST-MODIFIED:20260107T110105Z
UID:2458-1768242600-1768255200@londonamateurbrewers.co.uk
SUMMARY:LAB In-Person Meeting: January 2026
DESCRIPTION:This month’s in-person meeting\, as usual\, will be held at Mash Paddle Brewery – 92 Enid St\, London SE16 4AW. \nThis month we will have a general tasting of beers that members bring in. \nIf you’re planning on bringing a beer for tasting\, please bring at least 2 litres so there is enough to go round the whole club for samples. You are welcome to bring more than one beer\, but if there are too many beers to fit into the evening we may only have time to sample one of them. \nMeeting Schedule\n\n6.30pm – Arrival\, registration\, grab a beer\n7.00pm – In-depth assessment of 4-5 beers (specific feedback/help with addressing a fault/no feelings spared critical analysis/etc.)\n8.30pm – Grab a beer\, prepare for tasting\n8.45pm – Tasting session\, general feedback on 5-6 beers\n10.00pm – Wrap up & clean up
URL:https://londonamateurbrewers.co.uk/event/lab-in-person-meeting-january-2026/
LOCATION:Mash Paddle Brewery\, 92 Enid Street\, London\, SE16 3RA\, United Kingdom
CATEGORIES:LAB Meetings,LAB Meetings: In-Person
END:VEVENT
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