It was the jolly boys outing and Colin, Dad and myself were attending a tour at the West Brewery in Glasgow’s Templeton building, a building that was formerly a carpet factory and designed by Scottish architect William Leiper, who apparently based his architectural designs on the Doges Palace on St. Mark’s Square over in Venice, a building Ka and myself visited whilst on our honeymoon in the spectacular city. Leiper apparently based his designs on the building following the Venetian design craze at the time being forced to keep in mind the City Council, and Mr Templeton himself, who had wanted the building to have an attractive exterior considering it was on the verge of one of Glasgow’s biggest parks. The whole building now houses many different companies ranging from crèches and dance studios to offices and breweries.
The brewery was the part we were interested in.
As we awaited Colin’s arrival, Dad ordered up the first pint, a crisp, cold, golden coloured mug of St. Mungo’s, the West Brewery’s only beer currently being brewed for the off-trade. Whilst the bartender served us, another, bearded, bartender introduced himself as our future tour guide. Taking my first taste of a St. Mungos pint, Dad confidently informed me that you didn’t get hangovers with this kind of beer. He’d visited only a few months back with friends and had woke up the next morning feeling unaffected by the previous night’s pint intake.
Definitely a good thing as the St. Mungos was delicious and we ordered up a second pint, this time of St. Mungo’s stronger brother, Hefeweizen. Unfortunately, as we did so, the tour guide started shouting from one end of the bar and the small gathered crowd ambled off to start the tour we had booked on.
We were still waiting on our Hefeweizen. As soon as we grabbed the tall glasses from the bar we strode off to find our tour party, finding the door at the back of the large bar that we’d spotted them crowd through and then a descending staircase in a echoing brick walled corridor on the other side. When we got to the bottom on the twisting stairs we discovered only one black door marked ‘Private’, locked.
“Er, hello?!” Colin knocked on the door and laughter was heard from the other side. We waited for an apologetic tour guide to open the door but instead found ourselves still standing waiting in the corridor. Colin knocked again. “Hello? Are you letting us in?” Colin knocked again and again, each knock echoing and being greeted with more laughter and a few indistinguishable comments for the other side.
“B*stards!” I thought to myself, before some bloke from the tour eventually opened the door for us, allowing us to join the party. The bearded tour guide himself sat perched on some silver barrels in the middle of the large fermenting room we now found ourselves in, talking away, waving his hands around enthusiastically.
So as we supped away at our hefeweizen, the tour guide took us through his well practised speeches, telling us all about the West Brewery and it’s produce. From the building’s humble beginnings as the carpet factory all the way up West’s inception within the building and the establishment of the Brewery itself. The first UK brewery to produce it’s beers in accordance with the German Beer Purity Law, or the Reinheitsgebot, which originated in Bavaria around 1516. A Bavarian Duke, of some description, decided to take it all upon himself to make an official proclamation of how beer should be made. Apparently people used to make beer out of all sorts of stuff, usually other ingredients to substitute hops. Nuts, berries, poisonous ivies, dandelions and bits of old oak. Basically anything that was lying about the garden after a good weeding session. Presumably it wasn’t until the Duke’s mates actually started falling over due to food poisoning, rather than drunkenness, that he decided to make a law.
The Reinheitsgebot states that beer should only be made by it’s four key ingredients, hops, yeast, malt and water and the West Brewery follow these guidelines in their beer production mirroring the great breweries of Europe, and Germany in particular.
After the main fermenting room the small tour crowded into the large malt cupboards where we passed round plastic cups full of the various malts, giving each a good, hard sniff and tasting the various malt grains, like some alcoholic version of a Nescafe commercial. The bearded tour guide then took us up into another open roofed room, down below the actual bar area, to the giant copper chimneys in which the malts and waters are mixed.
The tour ended with a long chat in which the tour guide, on more than one occasion, slagged off a popular Scottish lager, which he refused to name, but illustrated by use of forming his hands into a blatant T shape. All of West’s true German influenced lagers and beers are all given, at the very least, months to ferment. Apparently the Scottish lager, whose ingredients were also brought into question, only allow their lager to settle for a couple of hours, at most. Perhaps a reason why hangovers and more prolific with the ales we usually partake in. The bearded guide then started defending the price of The west brews and why it was dearer than the usual lagers on the street to which I decided to pipe up and argue that some of the ‘usual’ lagers were just as dear, or dearer, than that in some places, to which the tour guide replied by refusing me my beer samples at the end of the tour?! I was sticking up for his beer and he reprimanded me? What was all that about?
Colin then piped up to defend my comment to which the tour guide insisted that he wasn’t to get any tasters either?! The guy obviously misheard us or was still in a huff for us turning up late for his wonderful talk.
As it happened he was only joking, even if he had misheard, misunderstood or just hadn’t listened, and delivered all our beers to our reserved table where we spent the following hours, chatting drinking and eating whilst the rain continued to pour outside and Wedding guests started gathering outside in the main pub hall, where an evening reception was being set up in the crowded bar.
We tried the majority of the west’s beers including the Red Munich, the caramel flavoured malt beer, the West lager and another St.Mungo before heading off for homewards.
We strolled up the dark London Road to Trongate and then onwards to Glassford Street where we decided to go for a night cap before jumping on the bus home and Colin, the last train home.
We strolled up Glassford Street heading for the Blane Valley, a quiet wee pub on a corner Dad recommended where Mum and him have been known to go for bar lunches on shopping trips. Bacchus was the next bar along the street but as that is the warm up bar for the gay club further along we thought it would be safer to opt for the Blane. Shrugging we opened the Blane Valley door to find the place heaving, a bald, cheery looking karaoke singer roaring into his mike, almost directly before us as we pulled the door open. Deciding against the Blane we headed back down the street and ended up stepping through a set of ancient black, double doors into The Steps Bar.
A small, black window, between the clean, lunch friendly Blane Valley and the opulent Mansion House, we entered the The Steps Bar through the double black doorway into a small, dingy, dusty old dive that looked like the Phoenix Club after the fire.
The few occupants all turned and eyed us suspiciously as we entered, trying to look casual. In a corner two middle aged couples eyed us up and down, a flirting older couple looked round at us from a darker, grimmer looking, corner and various other elder folk glowered at us from the bar, including the barman who looked like an older version of Gregor Fisher’s Baldy Man character, without the smile and the cigar. He spilt our pints as he delivered them to us at the bar and claimed he was ‘just learnin’.
As we sat trying to enjoy our last drinks of the day, eighties music playing on the tv up on the heavily stained wall, the two middle aged couples to my right start waving papers around in my direction, laughing and guffawing in my general direction. Turning I asked what was wrong to which they all laughed even louder asking what I’d been eating. Outraged and insulted I insisted I had not farted, in anyway, shape or form, to which the two couples argued, and continued to insist, that I had. As Colin and my Dad joined in, waving beer mats around and laughing, I eventually gave up and turned back to my drink.
Around ten minutes later a definite stench started circulating the dark little pub from the couples’ corner and this time I think the culprit was found out. The wife sitting closest to me of the two couples was distinctly quieter as a similar carry on involving papers and beermats ensued and indeed that wife soon disappeared to the loo for a good fifteen minutes during which the three remaining drinkers had to admit that they no longer reckoned it had been me that had suffered the flatulence.
Shortly after, we finished our drinks and headed back out through the black double doors, back out into Glassford Street and within ten minutes my Dad and myself were on the last 21 home. Arriving at home 12 hours after leaving we were greeted by Ka who immediately went to the kitchen and produced us a nice cup of tea and a slice of toast. Dad jumped in a taxi quite happy and Ka and myself went to bed.
The next morning I awoke to the familiar pounding head of a hangover. It must have been that last pint in the Steps bar.
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