Meantime Masterclasses

Training is a big part of what we do at Meantime. It's all part of our mission to communicate beer knowledge to as wide an audience as possible.

Our new Old Brewery premises at the Royal Naval College provide us with an ideal opportunity to broaden our beer education activities to as wide an audience as possible.

Consequently we are launching a new 'Beer Appreciation Masterclass' in association with Greenwich Community College.

This one day course is designed to give you a broad understanding of the methodology of brewing and the major beer styles of the world, as well as in depth background into the historical, social and culinary context of beer in the UK.
The course will include a tour of our new brewery as well as a special beer and food matching lunch, all under the direction of one of our qualified brewers.

The first course is set to run on April 16th 2010, and full details of fees and enrolment can be found on the Greenwich Community College website.

Awning Spawning

One of Meantime's favourite customers, the Beehive off Baker St, London W1, got a bit of a make over yesterday, with the fitting of the first ever Meantime branded awning.

The Beehive, owned by legendary restrateur, Claudio Pulze, sells astonishing quantities of Meantime beers, so it was only fitting that the Crawford St fine dining pub was the recipient of the first example of a new direction in Meantime's marketing support.

Our handsome new awning will prevent Meantime beer waming too rapidly when it's sunny, or becoming diluted when it's wet.

Piping Hot Piping

Work is proceeding apace at the Old Brewery. Two weeks ago our brewing plant was delivered. Last week it was hoist into place on its supporting gantry. This week the stainless steel welders are connecting it all together, and the plan is that by Friday if you put water in the tank at the top, you won't get water on the floor at the bottom.

Slowly but surely the brewery space is starting to take shape, but the pressure is still on the retail team. The invites for the big opening have been sent out and the RSVPs are coming back, and there is still a lot of work to be done. The hare, in other words, is running.

It's not just a question of what you can see either. There is a lot of pieces of kit that are out of sight. Key amongst these are the cellar tanks which will dispense our draught beers up to the bar. These operate on a compressed air system allowing beer to be dispensed without the use of extraneous CO2.