Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44he bar of Studio 6 in Gabriel’s Wharf is set up with some beers that are less frequently available on draught like Sagres, Moretti, Alhambra, Hoegaarden, Orchard Pig Cider, Fruli Strawberry Beer. Ale aficionados will be pleased to know that Studio 6 are also working towards some of their own vintages that will make a great addition to their regular and guest drinks. Go along and speak to the team there if you are interested in craft beers as they share the passion and are happy to talk beer all day long. Anibal, manager of Studio 6, is continuing his pursuit of perfect beers by attending sessions at Bermondsey and Brixton brewing labs where the amateur, enthusiast or aspiring professional are taught the art of beer-making and can create their own combinations. On my visit this time Anibal brought out ten brown bottles, a bunch of tasting glasses, a bottle opener and a file of production notes. Then, one of the finest jobs in the world began: tasting. It was a fine and democratic afternoon; Fernando, Anibal’s right hand man in the bar/restaurant, tried some of the latest batches and the waiting staff were also invited to taste several and comment on, for example, the levels of spice in Anibal’s ‘chilli brew’ or the strength of a number of pale ales. By mid-afternoon when demands on the kitchen eased Alex, the big chef at Studio 6, joined in too. We both agreed, and urged Anibal, to consider developing a mead (a honey based brew) which is hard to find anywhere and conjures up an heroic age. For what it is worth I have listed my favourite of the current batch (right). Un-named and as yet unpolished, each of these show great promise and I look forward to seeing their next generation of draughts in the autumn. See you there? STUDIO 6 Gabriel’s Wharf 56 Upper Ground London SE1 9PP t: 020 7928 6243 w: www.studio6restaurant.com MAKING BEER &friends A collection of home brewed ales that are beginning to show lots of promise at Studio 6 by Owen Rice THE RIVER SUMMER 2016 • FOOD & DRINK• 13 BLACK IPA 5.6% ALCOHOL With flavours of liquorice, chocolate and with more fizz than a typical stout or porter ale BROWN ALE 4.9% ALCOHOL Biscuity and somewhat like a Newcastle brown Ale or a clear Theakston’s ale WITBIER 5.6% ALCOHOL Citrus flavours and made with kaffir leaves was reminiscent of a Belgian monastery beer IPA 3.5% ALCOHOL A funky taste, slightly sweet with long lasting taste and easy to quaff Anibal and his latest batch of creations