Winds of Change in Germany?

Unlike many European countries these days, Germany does not have a consumers’ organisation which looks after the interests of beer drinkers. This is astonishing for a country where beer is not only such an important drink, but also a vital part of the national psyche.

Here in the UK, the rights of beer drinkers are of course looked after by CAMRA, and following the obvious success of the campaign, similar organisations have sprung up in other parts of Europe. For example, the Netherlands has PINT, Belgium, has XYTHOS, Norway has NORØL and even a small country like Ireland now has its own consumer organisation in the form of Beoir representing the interests of its beer drinkers. So why hasn’t Germany?

The situation is partly historic; Germany was not united as a single nation under one flag until 1871, relatively late compared to most other European nation states. Before that it was a motley collection of independent states ranging from powerful Kingdoms such as Bavaria and Prussia, to much smaller principalities and city states. Then, just 75 years later, the country was again divided, this time into the two unequal halves of East and West Germany for over 40 years, following the end of the Second World War. Even today, the country has a strong federal structure, with the various states which make up the country having a fair degree of autonomy from central government. This situation has led to the market remaining very local, with few, until fairly recently that is, national players.

A federal structure consisting of large, complex and often highly diverse states has led to a highly localised German beer market which is inherently conservative in nature. The existence of the Reinheitsgebot hasn’t helped either. Described as the oldest provision still enforced to protect the consumer, Germany’s famous “Beer Purity Law” is almost 500 years old, having been enacted in 1516 by Duke William I V of Bavaria. Although designed to ensure consumers were only sold beer brewed from malted barley, hops, water and yeast, in more recent times the Reinheitsgebot  has stifled experimentation by preventing other adjuncts and flavourings from being added to the beer.

Bavaria insisted on its application throughout Germany as a precondition of German unification in 1871, to prevent competition from beers brewed elsewhere with a wider range of ingredients. The move encountered strong resistance from brewers outside Bavaria. In the decades that followed unification, the Reinheitsgebot led to the extinction of many brewing traditions and local specialities, and the disappearance of dozens of non- compliant beers by restricting the ingredients allowed in beer. Brews such as North German spiced beer, cherry beer and Leipziger Gose completely vanished, and the German beer market became dominated by pilsener style beers. Only a few regional beer varieties, such as Kölner Kölsch or Düsseldorfer Altbier, survived its implementation.

Although there are of course, notable exceptions and centres of brewing excellence, many German breweries seem content to churn out variations on the same trio of Helles, Dunkles and Weiss Bier. This particularly applies to the new generation of brew-pubs which has sprung up in recent years. Part of the problem is that many of the larger brewers in particular seem to think that hop extract is the same as whole flower or pelleted hops. The original proponents of the Reinheitsgebot would not have recognised the syrupy gloop that is hop extract, and to claim that this material meets the strictures of the “Beer Purity Law” really is pushing the envelope. No one would question the technical ability of most German brewers, but the use of hop extracts really does remove much of the character from a beer, that would have been present had whole or pelleted hops been used instead. If you want to know what I am talking about, think back to Whitbread during the 1980’s. All their breweries, even the older, more traditional ones such as Fremlins, Flowers and Nimmo’s used hop extract; I remember being shown a tin of the stuff on a trip round the Fremlins brewery in Faversham, and thinking what were the company doing using this stuff?

Sticking with the same argument, if hop extract is ok under the Reinheitsgebot, then why not malt extract as well? You know what I am talking about here; that brown, sticky, syrup-like, almost resinous material which forms the basis of most home-brew kits, and produces beers that are appallingly bad. No self respecting brewer would dream of using this stuff, and yet many of them in the Federal Republic are quite happy to use hop extract!

There are encouraging signs that things are slowly changing, and that consumers in one of the world’s leading brewing nations are waking up to the fact there is a whole new world of beer beyond Germany and are increasingly keen to see some of these beers being produced on home turf. Because I am continuing my language studies, I receive various online German news items and updates, many of them beer-related. They all point to a growing awareness of craft beer, and of the many and varied beer styles available elsewhere. All this points to an exciting future for German drinkers, and means that beer hunters will soon have many new and interesting beers to seek out when they visit the Federal Republic.

Before ending, I need to return to the Reinheitsgebot for a moment, and pin my colours to the mast. So far as I am concerned, there is nothing wrong with Bavarian beers. I have enjoyed numerous holidays in this colourful and picturesque region of Germany, and love both the place and its beers. Even in the capital Munich, the products of the city’s large, industrial breweries are still pretty good, and when they are enjoyed in the setting of one of the city’s many beer gardens, they take on a quality all of their own. Having said that, beers from Munich’s two smaller breweries – Augustinerbräu and Hofbräu (both independently owned), stand head and shoulders above those of their larger neighbours, such as Paulaner, Spaten and Löwenbräu, (all now owned by multi-national corporations). Müncheners think so too, and it is no surprise that it is the latter conglomerates who are the most ardent users of hop extract in their beers.

I’ve also enjoyed excellent beer in Regensburg and, of course, that jewel in the brewing crown, Bamberg.  The area of Franconia surrounding Bamberg contains the greatest density of breweries per square kilometre of anywhere in the world, with most towns and villages boasting at least one brewery. It is also home to some of the world’s finest beers – all brewed according to the Reinheitsgebot, but using quality ingredients and time-honoured methods. (This just shows it can be done!).  Many of these beers have a very limited distribution, meaning a trip to this unspoilt region of Germany is necessary to track them down and enjoy them in their native surroundings.

I am more than happy to do this (time and money not withstanding), and it seems that many visitors to Franconia, along with those lucky enough to abide there, feel the same. I have physical evidence of this in the form of a weighty tome I purchased on my recent visit to Forchheim. A 672 page, handsomely-illustrated, full-colour publication entitled FRANKENS BRAUEREIEN (und Brauereigästatten), gives details of all Franconia’s 230 odd breweries and forms an invaluable guide to anyone wishing to sample the beery delights of this rural region. The same two authors have also produced a sister guide to the region’s Bierkellers and Biergärten.

The existence of these guides proves that in Franconia at least, consumers as well as beer connoisseurs are starting to take much more of an interest in local beers. If this can happen in a very conservative area like Franconia, there is now every chance that similar guides to other parts of Germany will also prove successful. I have another publication, this time available in English as well as German, which is a guide to privately-owned brewery guest houses. Titled “Gerne Gast in Privaten Braugasthöfen und Hotels”. There are 69 establishments listed; all members of “The Private Brewing Inns and Hotels Association”. They are scattered throughout Germany, but with an obvious bias towards the southern half of the country, and there are even a handful of entries from Austria, Denmark and Switzerland.

Unlike the Franconian Brewery guide, which is produced by a couple of obvious beer enthusiasts, the latter publication is a trade one. However, whilst the emphasis is more on the hotel and restaurant side of things, there is still a strong beer thread running through the guide, especially as all the outlets featured brew their own beer on the premises, or very close by.

With guides, such as these, now readily available, and a growing appreciation of Germany’s rich brewing heritage, it hopefully won’t be too long before a Teutonic equivalent of CAMRA arrives on the scene. Then Germany can take it rightful place as a fully paid up member of the European Beer Consumers Union.

And the Winner Is?

Well, after starting out with 156 beers back in January, the Sainsbury’s Great British Beer Hunt is over for another year. At the end of last week, Batemans’ B Bock was announced as the winner and Thwaites Crafty Dan as runner up. Both beers will get six month’s listing in selected Sainsbury’s stores, with the winner appearing in 300 outlets and the runner up in 150.

As reported a few weeks ago, I purchased some of the beers which had made it through to the final “head to head” part of the contest. There were 20 beers in total; five from each region - Scotland & Northern Ireland; North; West and East, (I don’t know why there wasn’t a “South” region?). I ended up buying eight of them, and whilst I would have liked to have bought a few more, there were some I just didn’t fancy and others I never actually got round to buying. This was mainly because the “head to head” contest only lasted for three weeks. What follows is a review of the ones I did try, listed in the order in which I drank them.

Hawskhead Windermere Pale 4.0%. A slightly stronger version of the brewery’s best selling cask beer; golden in colour, with a real hoppy nose and character from the Citra hops used in the beer. The label also states that three traditional English hop varieties are used as well.

Verdict – A thirst quenching bitter beer, which is an interesting twist on an established favourite.

William’s Bros. Hipsway 5.0%. A golden coloured lager, flavoured with New Zealand and Slovenian hops (varieties not stated), with added, freshly pressed strawberries.  

Verdict – The strawberries are certainly evident in the background and work well against the “bite” from the hops. An interesting beer, which would be fine for drinking on a hot summer’s afternoon, but apart from that slightly gimmicky and not sufficiently different to make it stand out from the crowd.

Maxim. American Pride India Pale Ale 5.2%. Quite pale in colour, with a good hop aroma, nice mouth feel and just the right amount of bitterness.  

Verdict - A good, all round and well-balanced IPA. Definitely one I wouldn’t mind drinking again.

Harbour Brewing Co. India Pale Ale 5.2%. Amber in colour, with a nice hoppy aroma. Excellent hop flavour, with citrus and spicy flavours from the American hops used.  

Verdict - Another well-balanced and refreshing IPA, which again is well worth re-visiting.

Ridgeway. Querkus 5.8%. Interesting porter, brewed using peat-smoked malt, which is then cold-matured over chunks of old French oak wine barrels (hence the name).

Verdict – Definitely the most interesting beer so far; velvety smooth with a subtle underlying smokiness which emphasises the beer’s slightly oily feel.

Gower Brewery. Gower Gold 4.5%. As its name suggests, burnished gold in colour with lovely citrus aromas from the Cascade hops used.

Verdict – refreshing, well-hopped and eminently drinkable.

Harbour Brewing Co. Porter No. 6.8%. Excellent full-bodied porter with a rich juicy sweetness and roasted coffee flavours from the dark malts used. 

Verdict – Very drinkable, despite its strength. Another winner in my book.

Batemans. B Bock Beer 6.0%. Billed as a Bavarian-style strong ale, this one certainly hits the mark. Dark-brown, very malty, nicely balanced and dangerously drinkable. 

Verdict – Lincolnshire’s slant on a Doppelbock turns out to be a real winner. An excellent beer and my all-round favourite out of the eight Great British Beer Hunt beers sampled. Strangely enough, as reported above, it turned out to be the overall winner!

Batemans also won the contest last year, with their coffee-flavoured, Mocha Beer, which went on to appear in a number of different outlets. The win, and the excellent beer certainly helped to raise the company's profile. It will therefore be interesting to see what the effect of this year's win will have.

Canterbury Food & Drink Festival

 

Last December I wrote about a visit a friend and I made to the cathedral city of Canterbury. In a post entitled “A Cold Wet Day in Canterbury”, I described how on a bleak, early December day, we had wandered from pub to pub trying to find refuge from the cold, wet and windy conditions outside. Nine months on and I found myself back in the city, this time under far more clement weather conditions, in order to visit the “Canterbury Food & Drink Festival”, which was also hosting the launch of “Kent Green Hop Fortnight”.

I like Canterbury, and during my formative years was a frequent visitor to the city. Back then my family lived in East Kent; initially just outside Ashford, and then, whilst I was between the ages of 14 and 19, in a small village called Brook. My parents liked to shop in Canterbury, and as a child I enjoyed visiting a store called Barrett’s, which had an excellent toy department. Later, as a teenager, my friends and I would cycle over to nearby Wye, from where we could leave our bikes at the railway station, and catch the train for the short journey (three stops), to Canterbury. We would do bit of shopping, have a bite to eat in one of the many cafés, and then go and cheer on the local Speedway team, Canterbury Crusaders. By the time I was in my late teens, Canterbury was a good place to visit for rock concerts or theatrical performances. Being a university city there was a thriving cultural scene; something that was definitely missing in Ashford.  40 years on and Canterbury is home to two universities; the original 1960's University of Kent having been joined in more recent times by Canterbury Christ Church University. The large student population, combined with the obvious tourist appeal of Canterbury, continues to contribute to the vibrancy and appeal of the city, and a visit there is still something to look forward to.

Canterbury is towards the opposite end of the county from where I now live, but is still quite easily reached by train, with a journey time of just over an hour from Tonbridge. Last Friday three of us jumped on the train for what was the opening day of the Food & Drink Festival. It was also the first day that the Green Hopped Beers, produced by the majority of Kent’s brewers, were all on sale together in one location. The event was held in the city’s Dane John Gardens, an attractive park laid out just below the ramparts of Canterbury’s ancient city walls. This was the first time I had been back to Dane John in over 30 years; not in fact since the Kent Beer Festival had moved from this city centre location to its current home at Merton Farm. 

As I stated earlier, it was a bright sunny day when we arrived in Canterbury; sunglasses weather in fact, but there was still a bit of a chilly easterly wind blowing, which kept the temperatures down slightly. Still, this was only to be expected at this time of the year, and the main thing was the weather stayed dry all day. After a stroll up through the pedestrianised High Street, and a short walk along the city wall, we arrived to find Dane John Gardens already packed with visitors, not all there, of course, to sample the Green Hopped Ales (although many undoubtedly were), but people keen to try some of the tempting offerings from the huge array of produce stalls which ringed the periphery, as well as the centre of the park. These ranged from things like local cheeses, seafood, home-baked pies, preserves, hand-made chocolates, to more exotic offerings such as venison burgers. There were stalls offering more substantial, “meal-size” portions of things like curry (both Indian and Thai), plus paella (I partook of the latter, and very tasty and filling it was too!). There were also several stalls selling locally produced Kentish cider, fruit juices and even things like flavoured vodkas and other liqueurs.

My friends and I though were primarily there for the Green Hopped Beers, and these were housed in a marquee at the far end of the gardens. Like at most CAMRA festivals, the beers were served direct from the cask, by an army of volunteers drawn mainly from the various brewers whose wares were on offer. I believe I am correct in stating there was a beer from every Kentish brewer that had produced one. Some breweries had produced two or three, and Old Dairy had actually brewed five different types!

I didn’t try them all; nor did I try one from every brewer, but I did sample quite a decent cross range of different brews, some obviously better than others, but none that were too astringent or otherwise unbalanced. Prior to our visit most of us had downloaded the online beer list, which came with accompanying tasting notes, plus details of which hop variety was used for each particular brew. I’m not going to be geeky and start listing them here, but if you really want to know (and many of these beers will still be available over the next week or so in local pubs), you can find out by clicking on the following link. 

We spent a very pleasant afternoon sitting in front of the bandstand, soaking up the autumn sunshine whilst listening to a couple of the live acts which made up the varied schedule of musical entertainment at the festival. We made regular forays to the beer tent, and also to some of the food stalls, slowly working our way through some of the goodies on offer. My favourite beer was Gadd’s Green Hop Ale from Ramsgate Brewery, followed by Green Hop No. 2 from Old Dairy, Green Hop Silver Star from Goachers and Green Hop Best from Larkins. Also worthy of a mention was East Kent Belgian from Canterbury Brewers, a Belgian-style pale ale, hopped with East Kent Goldings and brewed with Belgian yeast. The latter ingredient certainly gave a distinct Belgian flavour to the beer and married well with the local hops. It was the first cask to sell out, so it must have proved popular with punters. 

We departed some time before 5 o’clock. The sun had disappeared behind the trees by then, and it was starting to get chilly, so we headed into the city and the warmth of a couple of pubs. The Buttermarket, opposite the imposing cathedral gate, gave us the chance to sample a beer from the newly resurrected Truman’s Brewery (US Pale 4.6%), whilst later on the Foundry Brewpub, (home of Canterbury Brewers), gave us the chance to try another Green Hop Ale, plus the company’s excellent Street Light Porter.

Many of the Facebook and Twitter feeds over the weekend confirmed the success of the Food & Drink Festival, and that of the Green Hopped Beers. By Sunday, many of them  had run out. For me this proved to be an excellent festival and one I will definitely want to revisit next year. I am sure most of my friends will want to do the same as well.

Kent Green Hop Beer Fortnight

Last Friday finally saw the back of the beer ordering process for the Spa Valley Railway Beer Festival. I can’t say I’m sorry it’s over now, as it was quite a long drawn out process with several selection meetings to sit through, numerous enquiries to send out, replies to respond once details were received of which beers were available, and at what price. Part of me can’t help thinking the whole process would have been a lot easier if we had just gone to a couple of beer agencies and, after making our selection, placed the order with them. Instead we went down the path of dealing direct with the individual brewers, fully expecting to make significant cost-savings. However, after looking at one particular agency that we were obliged to use in the end because a few of the breweries weren’t able to deliver direct, there wasn’t that much difference in price after all. 

I say “we”, because there was supposed to be two of us involved with the selection and ordering, but as things turned out it was me who ended up doing virtually all the ordering and most of the chasing. Such is life, but at least it's done and dusted and all we have to do now is to wait and hope that our suppliers deliver what they have said they will, and on the various days agreed. Obviously a lot of work still needs to be done, but two of my colleagues have agreed to produce the festival programme, and put together the various tasting notes. Then a couple of days in advance of the festival, a group of volunteers will assembly at Spa Valley’s headquarters at Tunbridge Wells West Station for the delightful task of getting the beer racked up on the stillages, ready for tapping and spiling. 

Hopefully our volunteer group will be a large one, as lifting the beers up onto the stillages, especially when they’re arranged three high, is back-breaking work as anyone involved in the past with running a beer festival will testify! Then there’s the weekend of the festival itself and the same question again – “Do we have enough volunteers?” It got pretty manic last year, especially on the Saturday during the late afternoon/early evening session. We’re hoping we’ve got this vital area covered much better this year, but there’s always a danger that not everyone who promises to turn up and help actually materialises on the day.

Going back to the beer order for a moment; this year we’ve decided to make a feature of  “Green Hopped Beers”, bearing in mind there will be a lot of these beers available in October. Kent and East Sussex are traditional hop-growing counties, so it is only fitting that the vast majority of brewers in the area have decided to produce one or more Green Hopped Ale, meaning we really will be spoiled for choice in respect of these beers. 

For the un-initiated Green Hopped Beers are produced using hops that have been freshly gathered, with sometimes a little as a few hours occurring between harvesting and brewing. The normal practice of course, is to dry the hops to reduce their water content in order to preserve them. After drying they are traditionally pressed into large hessian sacks (plastic sacks are often substituted these days), which has the advantage of keeping the air away from them and ensuring a long shelf life. After all, they will have to last for at least a year until the next season’s harvest is available. Modern variations on this practice include pulverising the whole hop flowers, and then pressing them into small pellets. Pellets take up far less space than traditionally pressed hops and, as they can be stored in airtight containers, this gives the added advantage of an even longer shelf life. Some hop merchants take things a stage further, and produce a hop extract whereby the active resins and flavouring compounds are extracted from the hop flowers, and then concentrated into a syrup-like gloop. Beers produced using hop extract though are often lacking in taste, aroma and character, and the use of such extracts is frowned upon by traditional brewers.

Because “green hops” are used straight from the hop gardens, and are not dried or processed further, they are bursting with attractive hop flavours and aromas. This means that a beer brewed using this type of hops will be very clean tasting, superbly fresh and wonderfully hoppy. They can also be somewhat unpredictable, primarily because the growers and brewers will not have had much chance to assess bitterness and aroma levels on a properly scientific basis. This, for many drinkers, only adds to their appeal. The other attraction is their seasonality, with only the limited time during the month of September available for green-hopped beers to be produced.

With the seasonality aspect in mind, for the second year running now, the vast majority of Kent’s 30 or so brewers have got together to hold the “Kent Green Hop Beer Fortnight”,  which kicks off this coming weekend in Canterbury, as part of the highly successful Canterbury Food & Drink Festival.  The organisers’ claim that as some Kent are brewing more than one green-hop beer, there will be approaching 40 of these beers available. A group of us are heading over to Canterbury on Friday to sample as many as we can, but we can always catch up on those beers we miss at our own festival, at the Spa Valley Railway, next month. 

Footnote:

The Canterbury Food & Drink Festival takes place from 27^th to 29^th September in Dane John Gardens, Canterbury. Opening times are 10am to 6pm Friday and Saturday, plus 10am to 5pm Sunday. Admission is free, and as well as the Green Hop Ales, there are all sorts of other lovely goodies on sale from picnic fayre, tapas, fine dining, hog roast, wines and ciders all provided by award winning local food producers from throughout the south east. The event also features live music and a vintage funfair.

Crafty Spoons?

 

Following his post last week, about "craft keg", I promised Curmudgeon,  that I would provide details of what I thought was "craft keg" being sold at our local JDW in Tonbridge, the Humphrey Bean. Well I'm not certain I would class "Revisionist Craft Lager" from Marstons as "craft", although I'm not sure about the American Pale Ale from Shipyard Brewing Company of Portland, Maine, USA. Strangely enough, this 4.5% beer is not listed on their website, which makes me wonder, if the beer being brewed over here, and if so, are Marstons the company behind it? Can anyone shed a little more light on this, please?

For the record, I didn't try either beer, as it was shortly after 9am yesterday, and I was in Spoons for breakfast! Also, I never want to be served with the first pint of the day from the beer lines, regardless of whether it's cask or keg, and I know the Humphrey Bean has a particularly "long  pull" from the cellar to the bar.

Drink To Me Only With Thine Eyes

Most beer drinkers will know that the visual aspect of a glass of beer plays an important role in the appreciation and enjoyment of the final product; most sensible beer drinkers that is! Of course there are those who prefer to “neck” their beer straight out of the bottle, trendies on the one hand and out and out plebs on the other. With the visual side of things missing, beer consumed in this fashion just doesn’t taste as good. This applies to even the lowest forms of brewing; the likes of American Budweiser, Fosters, Carling etc., as even with these lacklustre brands, the brewers will have gone to great lengths to ensure the consumer ends up with an attractive looking, crystal clear product in the glass. Why then swig the stuff out of a bottle?

The Belgians have long realised the importance of matching beers with the correct size and shape of glass, although they have gone a stage further by offering branded beer glasses. Running a bar in Belgium must be a nightmare in respect of the different types of glasses one needs to stock, but I have to say the correct glass for each individual type and brand of beer does add something to the drinking experience. Branded glasses are nothing new in the UK either, even though the majority are chosen from the most popular styles of pint glasses, with the appropriate brewer’s logo, or brand name shoved on them. I have some interesting examples at home; some dating back to the 1950’s, or perhaps even earlier, which show that brewers have been promoting their wares in this fashion, for a long time.

The importance of good glassware to the enjoyment of good beer, was brought home to me back in the summer, during my visit to Franconia, primarily because in many places there was an absence of glassware altogether! In this region of Germany, ceramic, stoneware mugs, known as “Steinkrugs” are the order of the day, particularly in the more rural spots. Stoneware mugs have the advantage of helping the beer to remain cool over a longer period of time than would be the case with glass vessels. Many of them are branded, normally with the brewer’s name or logo fired onto them. I can appreciate the reason for their popularity, having experienced on my past two visits temperatures in the mid 30’s, but I do strongly feel that however functional and traditional they might appear, they detract from the enjoyment and appreciation of the beer, especially as the beers of this region are among some of the finest in the world.

Every time I have had a Franconian, or indeed other beer, served in this fashion, I can’t help wondering what the colour of the beer is. I’ve tried waiting for the foam to subside and then trying to peer down through the beer, but the off-white-greyish colour of the stoneware prevents all attempts at trying to guess what the true colour of the contents of my mug, actually is. I have actually discovered that some of the beers at least are lighter in colour than they seem, proving that taste is no indication of colour. I know this because I brought a number of bottles home with me, having enjoyed their draught counterparts whilst over there. I still remain curious as to the colour of a lot of these beers, and next time I visit the region I’m tempted to take a small glass mug with me, so I can decant a small amount and see for myself!

Of course totally opaque drinking vessels are not exclusive to Franconia. Tankards fashioned out of pewter were once common place in English pubs, and a few decades ago seemed to be experiencing something of a revival. I remember receiving from my parents, neither of whom are drinkers, a pewter pot, for my 18^th birthday in what was probably some kind of “right of passage”, something that seemed the right thing to do when their eldest, and only, son turned eighteen. When I proudly presented it at the local pub, the landlord warned against polishing it, and told me the pewter would take a while to “condition”. By this he meant it would need to develop a protective “oxide” coating, before it could be drunk out of. Of course I couldn’t wait for this to happen and insisted on being served a pint in it straight away. It was then I noticed the characteristic “pewter taint”, a slightly metallic aftertaste associated with this alloy. Modern pewter is lead free and, so it is claimed, does not taint the drink which is kept in it.

I disagree, as although I have been through phases of using my pewter tankard, mainly at home, I still find a metallic tang present; even after all these years! Pewter, like stoneware, does keep the beer cool for longer, although I am not sure quite how long this effect would last in the hot temperatures found in Central Europe during the summer months. Pewter, being a metal, is a far better conductor of heat than ceramic, and would undoubtedly heat up much quicker than the latter, thereby negating any initial advantages it may have.

Leaving matters of taint and rate of heat transfer aside for a moment, I can think of few, if any, reasons for wanting to drink out of a pewter pot (ok, if you knock a pewter tankard over, or drop it on the floor, it won’t break). Pewter has none of the advantages of stoneware, but all the disadvantages; the biggest one for me being not being able to see what I am drinking. Pewter also has associations with middle-aged Morris-Dancers (tankards hanging from clips on their belts), or the worst sorts of bearded beer-bores and scoopers! Having said that, I’m still tempted to give my old tankard another go, solely out of curiosity and in the privacy of my own home! I want to see whether years of standing empty in the cupboard has done anything to diminish that unpleasant metallic taste, or whether the beer still ends up tasting like metal polish!

To sum up, like it or not, we all drink with our eyes – “bottle neckers” and ultra-conservative Franconians aside, meaning that glass is not only the best, but also the obvious choice for the proper appreciation and enjoyment of good beer.

Footnote: I retrieved my pewter tankard, dusted it down and gave it a thoroughly good wash and rinse. That was this afternoon, and this evening I poured half a bottle of Brakspears Bitter into it, and poured the rest of the bottle into my usual drinking glass. 

Verdict: still a definite metallic taste, and nose, lurking in the background when the beer is drunk from the pewter pot. Untainted, and exactly how the brewer intended the beer to taste, when drunk from a glass. Sad to say, but my old pewter tankard will be relegated to the back of the cupboard again!

Some Unusual Beers for the Area

It’s often interesting turning up at a pub, a few days after their beer festival has officially ended, just to see what’s left. This wasn’t our intention when we visited the Royal Oak in Tunbridge Wells, the other Tuesday evening, as we were there for our regular monthly Spa Valley Railway Beer Festival “update meeting”. Nevertheless it was good to have some unusual and indeed novel beers to try; something, if you like, to act as a “sweetener” to make a potentially dull and boring meeting seem a little less tedious. The beers were left over from the weekend festival, put on by the Royal Oak to introduce customers to some different beers; something they would not normally get the opportunity to drink, and thus something out of the ordinary.

My first choice though was a bit of a disaster. I had arrived slightly late for the meeting; 8pm starts are a bit rushed for me, and proceedings were already underway when I walked into the pub. Deep Porter 4.5%, from New Plassey Brewery, took my fancy, I nodded to it and the barman asked if I wanted a pint? I replied in the affirmative, the barman pulled the pint for me, it looked good, I pocketed my change and had a quick slurp before walking over to where my friends were sitting to take my place at the meeting. On the way over I had an inkling that something wasn’t quite right with the beer. Sharp-tasting with a sour edge! I had another slurp, after I had sat down and offered my apologies for being late, but that was no better; in fact it was worse. I noticed that the person sitting next to me was also drinking a porter. I asked him if it was the same one as me. It was, but he was at least a third of the way through his. “Unusual”, was his comment; more like “off” was my reply. After a couple more pulls at the beer I decided that I definitely didn’t want to drink a pint of it so, after apologising again to the chairman, I walked back across to the bar, and asked for it to be changed for something else.

“Ah”, said the barman, “that one was on when I came on shift. I wasn’t sure about it myself, but you’re the second person to return, so what would you like instead?” I opted for a pint of Rye Pale Ale, from The Liverpool Craft Brewing Company; a 5.0% full-bodied pale ale, which was rather nice. Mine host did the decent thing and turned the offending pump clip round, so that no-one else would end up with a dodgy pint; this was good of him, as it is not his pub. To me, it looked (and tasted), like an infected cask, rather than something which had sat around opened for too long, but full marks to the barman for taking it off sale.

My second pint of the evening was also from The Liverpool Craft brewing Company. This time it was American Red. It was enjoyable, but not as much to my taste as the Pale Ale was. I am not a huge fan of the “Red Ale” style; possibly it’s the inclusion in some versions of roasted barley, giving the beer a slightly “burnt “and to me, an unpleasant taste. (The beer which always springs to mind here is Hobgoblin; but there are others). Nevertheless, after the unpleasant experience earlier with the Deep Porter, it was nice to have something another beer that was perfectly ok to drink.

The third, and final, beer of the evening was Teleporter – a 5% porter, brewed by the Summer Wine Brewery, from Holmfirth (where else?). This was dispensed from a cask perched up on the bar, and because of this the beer was at room, rather than cellar temperature. This was despite an insulated jacket around the cask but then, on the other hand, the beer had probably been there since the weekend. Although slightly “tired”, the beer was still quite drinkable, but I still decided to make it the final beer of the evening as there was work in the morning, and I didn’t want the encumbrance of a “thick head” to slow me down and muddle my thinking.

Like I said at the beginning, it is sometimes good to catch the tail end of a festival. In the case of the Royal Oak, the festival had been running since the previous Friday, and the theme behind the event had been beers unusual to the area. I would have gone along myself, had the festival not clashed with Maidstone’s one, over at East Malling, which wrote about here. According to friends who did manage to get along though, there was another relative new-comer present, in the shape of Pig & Porter. This is an outfit who offer food as well as beer; an “event catering business” if you like. They’ve been functioning as a “cuckoo” brewery since starting up earlier this year, producing their beers as “guests” in a number of different breweries spread across the South East, but now they’ve acquired a home of their own, for the time being at least, in the premises of the former Royal Tunbridge Wells Brewery. Regular followers of this blog will recall that RTWB unfortunately ceased brewing at the end of 2012, after trading for less than three years. 

It’s good news to learn that the mothballed brewing kit  is to be put to good use once again, but the story doesn’t end there as, apparently, Pig and Porter will be sharing the premises, and the equipment, with an Estonian-based concern which is planning to brew a lager for its home market, back in the Baltic States. An interesting development and one which need watching with interest, but it does mean that the West Kent CAMRA area is now home to five independent breweries of various shapes and sizes. Will there be room for them all in the market? Well, that remains to be seen, but in the meantime the local beer scene has never looked so interesting.