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Nailed it! we went to the Cannstatter Volksfest - 2nd biggest beer festival after Munich’s Wiesn. I’ve got to say we loved it - easier to get a beer than Munich!

Nein, mein Freund.

Nope - here’s another photo clue.

Nope.

Not Dortmund - we’re going to run out of German cities at some point! Here’s a vague memory of the place I have...

Nope - wrong country. (I should have said the for Pilsen too...)

Not Munich, Pilsen or Bitburg - but in the ball park...

Maybe another clue. I took that photo on a very beer focused weekend late last month.

@Pkrd is on the right line...

I think the brewery routinely uses Nottingham and it was the general consensus that everyone had it or could get it. So that was the rationale behind it’s choice. Similarly with the Maris Otter malt choice. Everyone can easily get hold of it.

Right continent - wrong country. It’s not a train station...

Nope.

seems such a shame that history is just discarded like that. Hopefully whatever housing development is put up there it’ll have some link to the past and call out what used to be there. Be a shame to lose that link to the past. Ok then try this...

I’ve just noted your avatar - I don’t know what it looks like but is this Wye college - the hop research centre? I wouldn't have thought it would be derelict though?

Oddly enough I use slaked lime for the complete opposite purpose. I have very hard water here and so treat it with slaked lime as per this link to drastically reduce the alkalinity and Ca content. works really well - the amount of precipitated CaCO3 that drops out is amazing!

There’s no doubt in my mind this is in the UK. The style of building is something you see all over - It’s like a polytechnic or an old agricultural college or something similar. Racking my brain to try and think what it might be though?

The US derivatives sound like a good call - I’ve not used US hops and I think this is a great way to find out about them. Cheers

At our brew club in November we’re hoping to get a few people all brewing the same SMaSH differing only hops. http://www.wehomebrew.club/2019/10/02/smash-recipe-for-hops-experiment/ Basically 1045 Maris Otter fermented using Nottingham. What would you use? I want to try a noble hop I think.

I hope we get to try this technique out at the brewery. It looks a great way to try lots of different ingredients against each other.

My guess here would be that the beer is near it’s freezing point - but for some reason hasn’t done so. Then as you open the pack you form a nucleation point for ice crystals to form and it freezes. Maybe the freezing point is lower for liquid with dissolved CO2 in it - when you open this falls...