I've been doing a few bits and pieces on beer and food for trade magazine the Publican and the lovely food editor and mate of mine John Porter kindly agreed that I could reproduce them here - I hope they provide some inspiration or at least get the old juices flowing!
Golden Ales
Light and hoppy, best served quite chilled and unfeasibly refreshing - golden ales are my summer drink, they are like liquid sunshine. And because of this they complement summer food beautifully - particularly when it comes to kitsch classics; lemon, honey & mustard drumsticks straight from the BBQ, Coronation chicken and prawn cocktail all go fantastically with these golden glories - but there is also so much more scope for them food-wise than this rather unimmaginative stuff.
I think golden ales are the ideal aperitif - I often like to serve them super-chilled in a champagne glass as their intensely hoppy nature gets the palette going beautifully - especially such hop monsters as the legendary HopBack Summer Lightning or the lesser-known, but equally fabulous, Beowulf Mercian Shine.
Or, if you want to pair them with some exciting food, how about a sumptuous John Dory stuffed with aromatic rosemary, garlic and lime and roasted until the skin is crispy and flesh is flaky and to round off a meal how about knocking up a classic key lime pie? Golden ales with their blaring hops and tingly carbonation will be more than equipped to cope with this lusty finish to a fine meal.
Wheat Beers
My first experience of a wheat beer was when it was served to a sceptical me about 10 years ago with sushi, at the time another first, and I haven't looked back since; so with the summer approaching and, at the time of writing, the England cricket team doing well your attention could turn to al fresco dining and light refreshment in the form of the filtered wheat beers like Sierra Nevada's Crystal Wheat.
The clearer wheat beers can be deliciously refreshing and citrus and to match them I still don't think you can't beat pan-Asian cuisine such as with sushi, sashimi or a vibrant Thai salmon salad with a tongue-tingling sweet/sour/salty/spicy dressing, with crunchy slivers of carrot, beansprouts, sugar snap peas and pea shoots.
But if we're looking at the colder days - such as the recent test at Headingley where I could be found freezing various extremities off - I would opt for the deeper, sweeter, heartier hefe with something like a slow-cooked shoulder of pork in milk.
This Italian favourite - which is flavoured with cinnamon, sage, rosemary, garlic and lemon peel - should be served with the crispiest of saute potatoes and a big helping of curly kale.
The aromatics in the pork will really complement the clove and orange characteristics of most hefes whilst the honest, earthy flavours of the potatoes and kale will dampen the often overwhelmingly sweet bubblegum notes in hefes and stop it from becoming too cloying.
Stout
Russian Imperial, English Milk or Irish Dry - stout is truly a marvel of brewing alchemy, its deep ruby depths yielding the most amazing array of flavours and aromas from gentle caramel to gooey molasses.
There is an array of stout-friendly dishes which spring instantly to mind – beef & stout suet pie, deep rich mutton stews and, of course, sausages & colcannon – but I think its unsung partner is Cajun food. Forget your overly creamy draught or canned Guinness and pop a bottle of Original in the fridge and, while you’re getting your marinade ready for those ribs, sacrifice some of your drinking pleasure for the ultimate caramelised crust on your meat when you whack it on the barbecue or griddle pan.
For the chocoholics why not serve Sam Smith’s Imperial Stout with a cardamom-infused 70 per cent cocoa pot and see how it makes the spice in both the beer and the dessert sing. And when it comes to English milk stout, such as Mackeson’s, don’t think of using anything else in your Christmas puds – they will never be as dark or rich.
Best Bitter
My desert island match for best bitter is a simple beef sarnie - I know it's neither exotic, nor glamorous, but it's just so satisfying. Sinking your teeth into a mixture of cold rare beef and fresh granary bread - topped with salty butter and the thinnest layer of strong horseradish - is just one of life's great pleasures.
It's the sumptuous meaty flavour of the beef, the nuttiness of the bread and the spiciness of the horseradish all combining so perfectly with the biscuity aroma of the malt and the aromatic bitterness of the hops. and, the best bit is, the gentle carbonation of the beer cleanses your palate so you can enjoy it all over again - what's not to love?
Tuesday, 17 July 2007
Monday, 16 July 2007
Extremely Interesting
I like Samuel Adams.
I like that the company totally debunks the myth that all American beers are more akin to gnat's piss than anything else.
And I am definitely very enamoured of their 'extreme beers'.
I was judging at an international beer competition the other week and the very last beer of the day was immediately identifiable as a Sam Adams offering - and if you're wondering why I say that it's because, in my experience of beer, no one else is mental enough to brew something that strong!
Called Utopias (I later identified due to its distinctness and by talking about it to fellow anoraks!) it turns out the version I tried was a mere 24% ABV, although they have achieved 25%ABV in 2005.
More akin to an olorosso sherry than anything else it is filled with vanilla, sherry and oak notes and is brewed with five different malts and six different hops.
It is then aged in a blend of scotch, bourbon, port and cognac casks for up to ten months using a pair of proprietary yeast strains developed by the brewery.
Rather entertainingly you will find on the Sam Adams website that it can't be sold in 14 different states in the US - and if it's anything like the Triple Bock they've brewed before (think molasses and Marmite meets Imperial porter) it can't be exported to the UK either because they can't always guarantee the ABV - so do keep a careful eye out for it when you are Stateside and treat this baby with respect!
www.samueladams.com
I like that the company totally debunks the myth that all American beers are more akin to gnat's piss than anything else.
And I am definitely very enamoured of their 'extreme beers'.
I was judging at an international beer competition the other week and the very last beer of the day was immediately identifiable as a Sam Adams offering - and if you're wondering why I say that it's because, in my experience of beer, no one else is mental enough to brew something that strong!
Called Utopias (I later identified due to its distinctness and by talking about it to fellow anoraks!) it turns out the version I tried was a mere 24% ABV, although they have achieved 25%ABV in 2005.
More akin to an olorosso sherry than anything else it is filled with vanilla, sherry and oak notes and is brewed with five different malts and six different hops.
It is then aged in a blend of scotch, bourbon, port and cognac casks for up to ten months using a pair of proprietary yeast strains developed by the brewery.
Rather entertainingly you will find on the Sam Adams website that it can't be sold in 14 different states in the US - and if it's anything like the Triple Bock they've brewed before (think molasses and Marmite meets Imperial porter) it can't be exported to the UK either because they can't always guarantee the ABV - so do keep a careful eye out for it when you are Stateside and treat this baby with respect!
www.samueladams.com
Wednesday, 11 July 2007
Honesty in Politics?!
There's been a lot of noise recently about the Tory Party's new 'beer tax' proposals, which I find interesting in light of the fact that the Government has also already announced a review into pricing in both the on and the off trade.
But what scares me the most is that they are taking advice, as is the European Union, from an organisation that was set up by, and still has tremendously strong links, to the Temperance Movement.
The Institute of Alcohol Studies, which you will hear and see quoted widely, is mainly funded by the Alliance House Foundation - the new name for the UK Temperance Alliance.
Now, before I go any further I'd like to say I've got no problem with the Temperance Movement, their views are perfectly valid and their values are impeccable, they were set up at a time when the UK was descending into chaos due to the consumption of gin and, to a lesser extent, beer.
What I do have a problem with, however, is the Institute of Alcohol Studies being represented as an impartial scientific body - that's just totally disingenuous.
And it's amazing that this is continually the case, not trying to blow my trumpet but I successfully challenged a BBC producer on NewsWatch about presenting the IAS as an impartial body without informing the viewers that they were Temperance Movement funded and yet people still aren't challenging this!
I have no problem with the Government, or prospective Governments, attempting to tackle the drinking issues this country has but let's get real - by taking the advice of a self-interested body we aren't tackling the problem, we are becoming part of someone else's agenda.
But what scares me the most is that they are taking advice, as is the European Union, from an organisation that was set up by, and still has tremendously strong links, to the Temperance Movement.
The Institute of Alcohol Studies, which you will hear and see quoted widely, is mainly funded by the Alliance House Foundation - the new name for the UK Temperance Alliance.
Now, before I go any further I'd like to say I've got no problem with the Temperance Movement, their views are perfectly valid and their values are impeccable, they were set up at a time when the UK was descending into chaos due to the consumption of gin and, to a lesser extent, beer.
What I do have a problem with, however, is the Institute of Alcohol Studies being represented as an impartial scientific body - that's just totally disingenuous.
And it's amazing that this is continually the case, not trying to blow my trumpet but I successfully challenged a BBC producer on NewsWatch about presenting the IAS as an impartial body without informing the viewers that they were Temperance Movement funded and yet people still aren't challenging this!
I have no problem with the Government, or prospective Governments, attempting to tackle the drinking issues this country has but let's get real - by taking the advice of a self-interested body we aren't tackling the problem, we are becoming part of someone else's agenda.
Tuesday, 3 July 2007
Sad Loss to Beer Writing
Shocked doesn't even begin to describe how I feel after receiving a phone call this morning to say that John White, a fellow committee member of the British Guild of Beer Writers, has passed away.
John was undoubtedly one of my favourite people in the Guild; an unassuming guy with a prodigious knowledge of German and Belgian beers - as well as British brews - he always had a huge smile and a self-deprecating & funny story for me every time we met.
Whether it was telling me how he fell in a river after trying to gamely jump across stepping stones or shouting out in the middle of a full pub 'I saw you in bed the other morning' (which I should caveat with an explanation - what he meant to say is he saw me on TV early one Saturday morning whilst having a lie-in!).
And whilst we all may have gently taken the rip out of him on a regular basis about his worrying attachment to his GPS, we all rang him when we wanted to know where a decent pub might be - no matter how far flung the location.
He was clearly a very happy man and his devotion to wife, Joyce, was absolutely unquestionable with never a conversation going by without John mentioning her name at least five times with enormous amounts of affection.
But for me, the most admirable part of John's character was how open he was with his amassed knowledge. To John the things he had learnt on his journeys were not to be hoarded like a miser but to be shared with everyone - whether it was via a phone call or by visiting his website http://www.whitebeertravels.co.uk/
I'll miss you John and so will the beer and brewing community.
John was undoubtedly one of my favourite people in the Guild; an unassuming guy with a prodigious knowledge of German and Belgian beers - as well as British brews - he always had a huge smile and a self-deprecating & funny story for me every time we met.
Whether it was telling me how he fell in a river after trying to gamely jump across stepping stones or shouting out in the middle of a full pub 'I saw you in bed the other morning' (which I should caveat with an explanation - what he meant to say is he saw me on TV early one Saturday morning whilst having a lie-in!).
And whilst we all may have gently taken the rip out of him on a regular basis about his worrying attachment to his GPS, we all rang him when we wanted to know where a decent pub might be - no matter how far flung the location.
He was clearly a very happy man and his devotion to wife, Joyce, was absolutely unquestionable with never a conversation going by without John mentioning her name at least five times with enormous amounts of affection.
But for me, the most admirable part of John's character was how open he was with his amassed knowledge. To John the things he had learnt on his journeys were not to be hoarded like a miser but to be shared with everyone - whether it was via a phone call or by visiting his website http://www.whitebeertravels.co.uk/
I'll miss you John and so will the beer and brewing community.
Wednesday, 27 June 2007
Bad Week for Brewing
George Bateman was one of the most vibrant men in brewing and it was with great sadness that I heard of his passing from cancer.
I only had the privelege of meeting him once but he was courteous and interested in my views on beer, it's great loss to the industry.
And here's hoping that Dave Wickett at the Kelham Island Brewery manages to stay afloat following recent flooding in the north of England.
Talking to the British Guild of Beer Writers' newsletter Dave said: "The water started to flood the car park at 3pm, I told the staff to secure and abandon the brewery at around 4pm. Half an hour later the Don burst its banks and the whole area was flooded.
"This morning we have noticed that a couple of conditioning tanks on tall legs in the room at the back may have not gone under water so we might have a little bit of beer left but otherwise it's a big setback."
Dave makes one of my favourite beers, if not THE favourite, Pale Rider - and I would implore fellow beer fans to support Kelham Island by buying their beers when they start brewing again.
I only had the privelege of meeting him once but he was courteous and interested in my views on beer, it's great loss to the industry.
And here's hoping that Dave Wickett at the Kelham Island Brewery manages to stay afloat following recent flooding in the north of England.
Talking to the British Guild of Beer Writers' newsletter Dave said: "The water started to flood the car park at 3pm, I told the staff to secure and abandon the brewery at around 4pm. Half an hour later the Don burst its banks and the whole area was flooded.
"This morning we have noticed that a couple of conditioning tanks on tall legs in the room at the back may have not gone under water so we might have a little bit of beer left but otherwise it's a big setback."
Dave makes one of my favourite beers, if not THE favourite, Pale Rider - and I would implore fellow beer fans to support Kelham Island by buying their beers when they start brewing again.
Monday, 18 June 2007
Having a Good Knight at the Cricket!
Despite the illustrious Sir Ian Botham's insistence that wine is the best drink in the world, (congratulations by the way Beefy), I don't think you can beat a pint whilst watching the men in white and I'm pleased to say there's a new book out that combines these two subjects beautifully.
The Beer Lover's Guide to Cricket by Roger Protz, the guy who compiles the Good Beer Guide amongst many other things (see links), is not only hugely fascinating if you are interested in cricket it also provides a great guide to getting decent beer in and around cricket grounds in the UK.
Starting with a detailed history of the Bat & Ball in Hambledon, the birthplace of the modern game, the author details the background of the game and includes notable and amusing anecdotes throughout - including this gem of bawdy humour:
"A minute records that at one dinner the toasts were for:
The Queen's Mother
The King
Hambledon Club
Cricket
To the Immortal Memory of Madge
The President
"Madge was the nickname given to the small wicket made up of two stumps. By extension it was also a vulgar term for a woman's private parts. What fun the members must have had when the shape of the wicket changed and Madge was infiltrated by a third stump."
The wags! But this is a beer blog after all and I'd love to just make this one point - why, oh why, are all these real ale brands investing in cricket advertising if you can't get a pint of the damn stuff when you're at most of the grounds' public bars? Smoothflow sucks, give us the decent beer please!
P.S. Congratulations to the two Neils of BarWizards on their stonking performance on Britain's Got Talent - as they are great mates of mine I personally think they stole the show, but then I'm biased! For some of the most entertaining bartending you'll ever see click here http://talent.itv.com/page.asp?partid=348 and if you want to contact the boys visit: http://www.barwizards.net/ and tell them you saw it here!
The Beer Lover's Guide to Cricket by Roger Protz, the guy who compiles the Good Beer Guide amongst many other things (see links), is not only hugely fascinating if you are interested in cricket it also provides a great guide to getting decent beer in and around cricket grounds in the UK.
Starting with a detailed history of the Bat & Ball in Hambledon, the birthplace of the modern game, the author details the background of the game and includes notable and amusing anecdotes throughout - including this gem of bawdy humour:
"A minute records that at one dinner the toasts were for:
The Queen's Mother
The King
Hambledon Club
Cricket
To the Immortal Memory of Madge
The President
"Madge was the nickname given to the small wicket made up of two stumps. By extension it was also a vulgar term for a woman's private parts. What fun the members must have had when the shape of the wicket changed and Madge was infiltrated by a third stump."
The wags! But this is a beer blog after all and I'd love to just make this one point - why, oh why, are all these real ale brands investing in cricket advertising if you can't get a pint of the damn stuff when you're at most of the grounds' public bars? Smoothflow sucks, give us the decent beer please!
P.S. Congratulations to the two Neils of BarWizards on their stonking performance on Britain's Got Talent - as they are great mates of mine I personally think they stole the show, but then I'm biased! For some of the most entertaining bartending you'll ever see click here http://talent.itv.com/page.asp?partid=348 and if you want to contact the boys visit: http://www.barwizards.net/ and tell them you saw it here!
Friday, 15 June 2007
Chilly Reception
Right, this 'serve everything over ice' shit has got to stop!
It was bad enough when I was at an event recently that the first thing I got greeted with was a red 'bowl' of Piper Heidsieck champagne, with rapidly melting ice sloshing around in it, and the legend 'piscine' around the outside (wtf?) - but now one of my favourite breweries is at it as well!
I love Fuller's - I think Discovery is a cracking summer beer, the Vintage Ale is a work of art, the Porter is dark delight and the Golden Ale is a beer I can sit and savour for hours - but what the hell are their marketing people thinking by suggesting Honey Dew should be served over ice with lime?!
Unlike some of the fundamentalists out there I think it's a good thing ales are being served a little bit more chilled these days - because at the end of the day that's what consumers want and, if that's what they want, it's no use bitching and moaning it's not how it should be served - but this is just taking the so-called Magner's effect waaaaay to far.
In fact, I'm thinking about hunting down the bastard who started this 'over ice' business and having a word in their shell-like - who's with me?!
It was bad enough when I was at an event recently that the first thing I got greeted with was a red 'bowl' of Piper Heidsieck champagne, with rapidly melting ice sloshing around in it, and the legend 'piscine' around the outside (wtf?) - but now one of my favourite breweries is at it as well!
I love Fuller's - I think Discovery is a cracking summer beer, the Vintage Ale is a work of art, the Porter is dark delight and the Golden Ale is a beer I can sit and savour for hours - but what the hell are their marketing people thinking by suggesting Honey Dew should be served over ice with lime?!
Unlike some of the fundamentalists out there I think it's a good thing ales are being served a little bit more chilled these days - because at the end of the day that's what consumers want and, if that's what they want, it's no use bitching and moaning it's not how it should be served - but this is just taking the so-called Magner's effect waaaaay to far.
In fact, I'm thinking about hunting down the bastard who started this 'over ice' business and having a word in their shell-like - who's with me?!
Friday, 8 June 2007
Healthy Interest
I was a bit depressed by something I read today - according to a new bit of research by Datamonitor beer is considered 'old-fashioned' by many consumers to whom "the appeal of a beer belly is apparently diminishing".
Well, apart from the fact that no one wants to look like the person who ate all the pies, there's no real startling insight there - but what depressed/annoyed me is that the beer belly is pretty much total bollocks - no really!
Beer has had a bad rap over the past few years but research done at the University of London has shown that moderate beer drinkers are no more prone to developing a paunch than anyone else, being overweight is actually more a combination of taking insufficient exercise and too much fatty food - for example did you know that a packet of peanuts contains over three times the calories of a pint of beer?
In fact, whilst we’re on the subject of calories, a half pint of 4%ABV beer (roughly 280ml) weighs in at a mere 95 calories; contrast this with 131 calories in a 125 ml glass of sparkling wine, 136 calories in a half pint of soft drink, or the 220 calories of a 330ml Bacardi Breezer and beer is already looking good.
Ally this low calorie count with the fact that researchers at Harvard in America have shown that it is moderate alcohol consumption that protects against heart disease, be it red wine or beer, and the case for beer keeps building.
And contrary to popular misconception - that mainstream beers are somehow chemically created - all lagers, ales, milds and stouts basically share the same brewing process and all natural ingredients, malted grains, hops, water and yeast.
The carbohydrate in beer is mainly polysaccharide i.e. dextrins and dietary fibre, in fact a pint of beer can contain a significant proportion of the recommended intake of dietary fibre.
Thus, in nutritional terms, beer is fat free, low in free sugar, a source of protein and dietary fibre and rich in B vitamins - as well as generally being low in alcohol compared with other alcoholic drinks.
Moderate consumption is the key though, so don’t feel too bad about popping out for a quick pint every so often because it’s doing great things for your heart – and soul.
Well, apart from the fact that no one wants to look like the person who ate all the pies, there's no real startling insight there - but what depressed/annoyed me is that the beer belly is pretty much total bollocks - no really!
Beer has had a bad rap over the past few years but research done at the University of London has shown that moderate beer drinkers are no more prone to developing a paunch than anyone else, being overweight is actually more a combination of taking insufficient exercise and too much fatty food - for example did you know that a packet of peanuts contains over three times the calories of a pint of beer?
In fact, whilst we’re on the subject of calories, a half pint of 4%ABV beer (roughly 280ml) weighs in at a mere 95 calories; contrast this with 131 calories in a 125 ml glass of sparkling wine, 136 calories in a half pint of soft drink, or the 220 calories of a 330ml Bacardi Breezer and beer is already looking good.
Ally this low calorie count with the fact that researchers at Harvard in America have shown that it is moderate alcohol consumption that protects against heart disease, be it red wine or beer, and the case for beer keeps building.
And contrary to popular misconception - that mainstream beers are somehow chemically created - all lagers, ales, milds and stouts basically share the same brewing process and all natural ingredients, malted grains, hops, water and yeast.
The carbohydrate in beer is mainly polysaccharide i.e. dextrins and dietary fibre, in fact a pint of beer can contain a significant proportion of the recommended intake of dietary fibre.
Thus, in nutritional terms, beer is fat free, low in free sugar, a source of protein and dietary fibre and rich in B vitamins - as well as generally being low in alcohol compared with other alcoholic drinks.
Moderate consumption is the key though, so don’t feel too bad about popping out for a quick pint every so often because it’s doing great things for your heart – and soul.
Monday, 30 April 2007
Feeling Fruity?
It would seem the description of Timmermans Peche in my Rake's Progress post got lots of people's juices flowing and I've been asked for more advice on fruit beers, so here goes.
Fruit beers fall broadly into two categories: those that are lambic-based and those that aren't. This divide also allows me to explain the term lambic, which was another question someone asked me - see, there is a pinch of thought behind this blogging business, I promise you.
The lambic style of brewing is just plain weird - seriously, when you first hear about it you check the calendar to make sure it's not an April Fool - because it's basically done by magic.
All right, maybe not magic but you can understand how, historically, people thought it was. Basically there are areas all over the world where natural wild yeast flourishes (no one is exactly sure why though) and if you leave the basic beer porridge out in the open it will spontaneously ferment and, hey presto, beer appears!
The thing is, it produces pretty sour beer (which I like but then I liked those super sour jaw breakers and cola bottles when I was kid too) but it makes it the ideal base to be sweetened up with fruit.
Great examples of this style are the Lindeman's fruit beers, which I personally prefer over the BelleVue.
Other fruit beers outside the lambic category range from the Yorkshire offering of Sam Smith's Organic Cherry Beer and bizarre Belgians - which include the smoothie-esque Fruli and super-sweet Floris Passion, Apple or Fraise.
Personally I like Liefman's as they aren't too sweet - the Kriek (cherry) version is perfect with venison carpaccio, dark chocolate desserts or even with pork. The Frambozen (raspberry) is definitely more a dessert beast, but also goes quite well with duck in port sauce as it cuts through the unctuous nature of the meat. You can get both these beers in most big supermarkets or your local off licence.
The Sam Smith's Cherry Beer is an honest to goodness cherry pop - you wouldn't have the first clue that it was alcoholic but, don't be fooled, it weighs in at 5.2% and can put you on your bum if you disrespect it!
Fruli, at 4.1%, is a wheat beer with a massive amount of strawberry puree in it, in fact so much that it's unrecognisable as a beer and tastes more like a smoothie - perfect for non-beer drinkers really.
The Floris beers are flavoured with syrups, which comes through in the quite sugary mouthfeel and, to my mind, slightly chemical flavour but they do have a huge following none the less.
So, hopefully, this brief romp through the more commonly available beers will inspire you next time you're feeling fruity!
Fruit beers fall broadly into two categories: those that are lambic-based and those that aren't. This divide also allows me to explain the term lambic, which was another question someone asked me - see, there is a pinch of thought behind this blogging business, I promise you.
The lambic style of brewing is just plain weird - seriously, when you first hear about it you check the calendar to make sure it's not an April Fool - because it's basically done by magic.
All right, maybe not magic but you can understand how, historically, people thought it was. Basically there are areas all over the world where natural wild yeast flourishes (no one is exactly sure why though) and if you leave the basic beer porridge out in the open it will spontaneously ferment and, hey presto, beer appears!
The thing is, it produces pretty sour beer (which I like but then I liked those super sour jaw breakers and cola bottles when I was kid too) but it makes it the ideal base to be sweetened up with fruit.
Great examples of this style are the Lindeman's fruit beers, which I personally prefer over the BelleVue.
Other fruit beers outside the lambic category range from the Yorkshire offering of Sam Smith's Organic Cherry Beer and bizarre Belgians - which include the smoothie-esque Fruli and super-sweet Floris Passion, Apple or Fraise.
Personally I like Liefman's as they aren't too sweet - the Kriek (cherry) version is perfect with venison carpaccio, dark chocolate desserts or even with pork. The Frambozen (raspberry) is definitely more a dessert beast, but also goes quite well with duck in port sauce as it cuts through the unctuous nature of the meat. You can get both these beers in most big supermarkets or your local off licence.
The Sam Smith's Cherry Beer is an honest to goodness cherry pop - you wouldn't have the first clue that it was alcoholic but, don't be fooled, it weighs in at 5.2% and can put you on your bum if you disrespect it!
Fruli, at 4.1%, is a wheat beer with a massive amount of strawberry puree in it, in fact so much that it's unrecognisable as a beer and tastes more like a smoothie - perfect for non-beer drinkers really.
The Floris beers are flavoured with syrups, which comes through in the quite sugary mouthfeel and, to my mind, slightly chemical flavour but they do have a huge following none the less.
So, hopefully, this brief romp through the more commonly available beers will inspire you next time you're feeling fruity!
Friday, 27 April 2007
Rake's Progress
I thought my first beery post should be about some dear friends of mine and their amazing bar, - The Rake in Borough Market. But before you think this is all a bit nepotistic I'd like to point out that readers of the Observer agree with me too and have just voted it the second best bar in the country.
If you've never been to Borough Market and you like food then you are seriously missing out - stunningly fresh red mullet from Appleby's, Mrs King's pork & stilton pie, Ginger Pig's prune & brandy sausages, Sillfield Farm's wild boar chorizo, samphire from Turnips and Secrett's Farm asparagus are just some of the fantastic purchases I have made recently, all of which have been wolfed down pretty darn quick!
However, I digress - the point of this blog is beer after all!
Now I won't deny there are lots of good beer pubs around Borough but the Rake stands head and shoulders above all of them, with over 130 different bottled beers in the fridges alone.
The lads who own it, the divine Rich & Mike, also run a beer stall on the market, called Utobeer, as well as a wholesale business, which means they can get some unusual and 'unattainable' offerings like Thomas Hardy's Ale in cask!
For those of you who haven't sampled Thomas Hardy's get ready for the taste experience of your life! More akin to a fortified wine like madeira than anything else, this brew is just phenomenal - weighing in at a pokey 11.7% it is absolute packed to the gills with chocolate, tobacco and liquorice flavours and is only offered in third pint measures!
Normally only available in bottles, which are individually numbered, it's brewed by O'Hanlon's in Devon and has a quote from the great man himself on the front:
"It was of the most beautiful colour, that the eye of an artist in beer could desire; full in body, yet brisk as a volcano; piquant yet without a twang; luminous as an autumn sunset."
And when it comes to describing the appearance of this beer I couldn't put it better myself!
But it's not just overly-strong beers these guys stock here there really is something for everyone. If you're not normally a beer fan then give the Mongozo coconut or banana beer a whirl.
Not only can you drink this fairtrade brew with a clear conscience, they are also organic and brewed with the superfood quoina, which apparently is an Incan custom. The coconut one in particular is a real hit with a mate of mine who swore blind he wouldn't drink any beer ever, no argument (that didn't wash with me however), and now he drinks pretty much nothing else! The other bonus is that both these beers are gentle on the strength front with the coconut coming in at just 3.5% and the banana at 4.5%.
There's also normally at least one or two different English ales on draught, which are always slightly on the chilled side which I'm a fan of, as well as a selection of world beers like good old Sierra Nevada Pale Ale. Not pale at all but definitely deliciously fruity and spicy - it's 5.6% though so do be careful, it can catch up with you all at once, I speak from experience!
Chouffe's distinctive branding, dodgy garden gnomes, can often be found on the bar along with other Belgian brews like Timmerman's Peach, which is a 4% lambic beer (for lambic read sour) that is surprisingly sweet with strong peach flavours (no surprise there) but also apricot notes, which stop it being too floral, but personally I find one glass more than enough.
If you are feeling like just having a lager the Veltins on draught is good, and in the fridge you may be able to find that gem Brooklyn lager - which I think is divine. Not particularly hard to get now I first tasted Brooklyn lager about four years ago and was as taken then with its darker than average looks and sumptuous caramel tones.
If you happen to fall in love with this place too then please leave my introductory fee (a pint) under the name of Melissa with the staff - they'll know who it is!
14 Winchester Walk, London, SE1 9AG, United Kingdom
Tel: 020 7407 0557
Email: therake@utobeer.co.uk
Nearest tube: London Bridge
If you've never been to Borough Market and you like food then you are seriously missing out - stunningly fresh red mullet from Appleby's, Mrs King's pork & stilton pie, Ginger Pig's prune & brandy sausages, Sillfield Farm's wild boar chorizo, samphire from Turnips and Secrett's Farm asparagus are just some of the fantastic purchases I have made recently, all of which have been wolfed down pretty darn quick!
However, I digress - the point of this blog is beer after all!
Now I won't deny there are lots of good beer pubs around Borough but the Rake stands head and shoulders above all of them, with over 130 different bottled beers in the fridges alone.
The lads who own it, the divine Rich & Mike, also run a beer stall on the market, called Utobeer, as well as a wholesale business, which means they can get some unusual and 'unattainable' offerings like Thomas Hardy's Ale in cask!
For those of you who haven't sampled Thomas Hardy's get ready for the taste experience of your life! More akin to a fortified wine like madeira than anything else, this brew is just phenomenal - weighing in at a pokey 11.7% it is absolute packed to the gills with chocolate, tobacco and liquorice flavours and is only offered in third pint measures!
Normally only available in bottles, which are individually numbered, it's brewed by O'Hanlon's in Devon and has a quote from the great man himself on the front:
"It was of the most beautiful colour, that the eye of an artist in beer could desire; full in body, yet brisk as a volcano; piquant yet without a twang; luminous as an autumn sunset."
And when it comes to describing the appearance of this beer I couldn't put it better myself!
But it's not just overly-strong beers these guys stock here there really is something for everyone. If you're not normally a beer fan then give the Mongozo coconut or banana beer a whirl.
Not only can you drink this fairtrade brew with a clear conscience, they are also organic and brewed with the superfood quoina, which apparently is an Incan custom. The coconut one in particular is a real hit with a mate of mine who swore blind he wouldn't drink any beer ever, no argument (that didn't wash with me however), and now he drinks pretty much nothing else! The other bonus is that both these beers are gentle on the strength front with the coconut coming in at just 3.5% and the banana at 4.5%.
There's also normally at least one or two different English ales on draught, which are always slightly on the chilled side which I'm a fan of, as well as a selection of world beers like good old Sierra Nevada Pale Ale. Not pale at all but definitely deliciously fruity and spicy - it's 5.6% though so do be careful, it can catch up with you all at once, I speak from experience!
Chouffe's distinctive branding, dodgy garden gnomes, can often be found on the bar along with other Belgian brews like Timmerman's Peach, which is a 4% lambic beer (for lambic read sour) that is surprisingly sweet with strong peach flavours (no surprise there) but also apricot notes, which stop it being too floral, but personally I find one glass more than enough.
If you are feeling like just having a lager the Veltins on draught is good, and in the fridge you may be able to find that gem Brooklyn lager - which I think is divine. Not particularly hard to get now I first tasted Brooklyn lager about four years ago and was as taken then with its darker than average looks and sumptuous caramel tones.
If you happen to fall in love with this place too then please leave my introductory fee (a pint) under the name of Melissa with the staff - they'll know who it is!
14 Winchester Walk, London, SE1 9AG, United Kingdom
Tel: 020 7407 0557
Email: therake@utobeer.co.uk
Nearest tube: London Bridge
The Birth of a Beer Blog
The best ideas always arrive once you've had a drink, or so they say, but in this case it's true. So thank you Stephen for the suggestion, and here it is - A Girl's Guide to Beer.
I'm lucky enough to get paid for my beer journalism - I drink beer, I write about it, I get paid - groovy huh? But not enough girls, or guys for that matter, get to experience beer in the same way, which is why I'm hoping to share some of my adventures in brewing with anyone who's interested, and maybe change the minds of those who think they aren't!
Over the course of this blog I hope to be able to make your leisure time more fun - that's it... that's all I want to do.
I say this because for me beer is about enjoyment. It shouldn't be about hard work and lots of poncey terminology (although I can do that if you realllllly want me to) beer should simply enhance your life - whether you are out with friends, relaxing alone, eating a meal or trying to forget a shit day and having a pint, half or bottle should just make all of that simpler, better or nicer.
Some of what you see here will have been published elsewhere and there will be some links to other sites I think are great pubs, restaurants, off licences or resources.
All that's left to say now is - cheers!
I'm lucky enough to get paid for my beer journalism - I drink beer, I write about it, I get paid - groovy huh? But not enough girls, or guys for that matter, get to experience beer in the same way, which is why I'm hoping to share some of my adventures in brewing with anyone who's interested, and maybe change the minds of those who think they aren't!
Over the course of this blog I hope to be able to make your leisure time more fun - that's it... that's all I want to do.
I say this because for me beer is about enjoyment. It shouldn't be about hard work and lots of poncey terminology (although I can do that if you realllllly want me to) beer should simply enhance your life - whether you are out with friends, relaxing alone, eating a meal or trying to forget a shit day and having a pint, half or bottle should just make all of that simpler, better or nicer.
Some of what you see here will have been published elsewhere and there will be some links to other sites I think are great pubs, restaurants, off licences or resources.
All that's left to say now is - cheers!
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