Cheese - A Reply to Eric
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I used to have a job selling real ale handling equipment into pubs, one of my many. There are an extraordinary number of small breweries in the UK producing some vey good beers. Theakstones was a favourite whan i was up north. Round Bristol the Witchwood brewery produced somne good beers too. There are of course too many to include, but above al London Pride for me hits all the right spots, and can be drunk in quantity. As I can vouch for, on many an occasion. :)
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London Pride is one of my favourites too, when I was up in Lancaster I used to really like Theakston's XB. Do you mean Wychwood, maker of Hobgoblin? If so then King Goblin is very good, available from Morrisons for those with access to one. I also like Courage Directors, and there are some very good ales in Cornwall these days. Being from very close to Burton though, my stock drink is Marston's Pedigree which can be very, very good and also very, very bad.
Every man can tell how many goats or sheep he possesses, but not how many friends.
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London Pride is one of my favourites too, when I was up in Lancaster I used to really like Theakston's XB. Do you mean Wychwood, maker of Hobgoblin? If so then King Goblin is very good, available from Morrisons for those with access to one. I also like Courage Directors, and there are some very good ales in Cornwall these days. Being from very close to Burton though, my stock drink is Marston's Pedigree which can be very, very good and also very, very bad.
Every man can tell how many goats or sheep he possesses, but not how many friends.
ChrisElston wrote:
Do you mean Wychwood, maker of Hobgoblin?
Yes. All their beers have a witchcraft and sorcery image. :) The old classics, Directors, Bass and so on. Hmm. Not so sure. Eggy, and often give me bad guts.
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ChrisElston wrote:
Do you mean Wychwood, maker of Hobgoblin?
Yes. All their beers have a witchcraft and sorcery image. :) The old classics, Directors, Bass and so on. Hmm. Not so sure. Eggy, and often give me bad guts.
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Bass = very bad guts. Me dad was the same, and I have avoided it wherever possible. Which is obviously much easier now as there are very few pubs around with no choice these days. Pub I go to in Derby before football matches has its own microbrewery, and they do some lovely stuff. Also have a great range, Normally 6 or 7 guest ales and an equal number they have brewed themselves. Cheep too.
Every man can tell how many goats or sheep he possesses, but not how many friends.
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Bass = very bad guts. Me dad was the same, and I have avoided it wherever possible. Which is obviously much easier now as there are very few pubs around with no choice these days. Pub I go to in Derby before football matches has its own microbrewery, and they do some lovely stuff. Also have a great range, Normally 6 or 7 guest ales and an equal number they have brewed themselves. Cheep too.
Every man can tell how many goats or sheep he possesses, but not how many friends.
ChrisElston wrote:
Pub I go to in Derby before football matches has its own microbrewery,
The big breweries have killed the UK pub scene, buying the best pubs and putting in managers or tennants, and dictating the beers to be sold. Cant beat a good Free House, but fortunately micro breweries are making inroards into the likes of S and M and Whitbread. :)
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ChrisElston wrote:
Pub I go to in Derby before football matches has its own microbrewery,
The big breweries have killed the UK pub scene, buying the best pubs and putting in managers or tennants, and dictating the beers to be sold. Cant beat a good Free House, but fortunately micro breweries are making inroards into the likes of S and M and Whitbread. :)
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Many things have killed pubs in the UK, breweries just saw how things were going and gave up on them. Biggest problem is supermarkets and cheep booze, especially when coupled with the smoking ban. They need a radical overhaul of the tax system for alcohol, and need to try to drive people who are now drinking at home back to the pubs, as well as steering them towards weaker strength drinks. Sitting and drinking and talking is no longer what people do. I like sitting and drinking and talking.
Every man can tell how many goats or sheep he possesses, but not how many friends.
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Bass = very bad guts. Me dad was the same, and I have avoided it wherever possible. Which is obviously much easier now as there are very few pubs around with no choice these days. Pub I go to in Derby before football matches has its own microbrewery, and they do some lovely stuff. Also have a great range, Normally 6 or 7 guest ales and an equal number they have brewed themselves. Cheep too.
Every man can tell how many goats or sheep he possesses, but not how many friends.
Quick question, is firkin and/or beer engines popular in most British pubs?
"I have a theory that the truth is never told during the nine-to-five hours. " — Hunter S. Thompson My comedy.
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Quick question, is firkin and/or beer engines popular in most British pubs?
"I have a theory that the truth is never told during the nine-to-five hours. " — Hunter S. Thompson My comedy.
No idea what a Firkin is, it was an old chain of pubs in the UK that took its name from an old British unit of measurement. Beer engine is the method of getting beer out of the cellar and into the glass I think. Most pubs use that method of beer delivery. It allows the beer to be kept somewhere out of the way and temperature controlled.
Every man can tell how many goats or sheep he possesses, but not how many friends.
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No idea what a Firkin is, it was an old chain of pubs in the UK that took its name from an old British unit of measurement. Beer engine is the method of getting beer out of the cellar and into the glass I think. Most pubs use that method of beer delivery. It allows the beer to be kept somewhere out of the way and temperature controlled.
Every man can tell how many goats or sheep he possesses, but not how many friends.
Sorry, I should have explained more of what I meant. http://www.reveries.com/2007/11/firkin-beer/[^] Unlike most draft beers, firkin beers are not “injected with carbon dioxide, filtered … Pasteurized, stored in pressurized kegs and served through gas-powered taps.” Instead, a firkin beer is unpasteurized, unfiltered, and “naturally carbonated, or conditioned, in its cask by yeast transforming sugar into alcohol with a side of fizzy carbon dioxide trapped in the cask.” Serving the beer also requires great care, involving a kind of pulling, pumping action, “in a rhythmic repetition like a farmhand at a well.” It’s also served cool but not cold, ideally at about 55F degrees. All of that special care puts firkin beers outside the realm of corporate brewers, although makers include Sierra Nevada, It has very little carbonation and requires a hand pumped beer engine to pour. I know of only 2 places in my city that have this set up. http://www.infinespirits.com/beer.asp[^] and this: http://www.owenandengine.com/food-drink/[^] I was hoping it was pretty standard in the UK so I may enjoy when I visit!
"I have a theory that the truth is never told during the nine-to-five hours. " — Hunter S. Thompson My comedy.
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Sorry, I should have explained more of what I meant. http://www.reveries.com/2007/11/firkin-beer/[^] Unlike most draft beers, firkin beers are not “injected with carbon dioxide, filtered … Pasteurized, stored in pressurized kegs and served through gas-powered taps.” Instead, a firkin beer is unpasteurized, unfiltered, and “naturally carbonated, or conditioned, in its cask by yeast transforming sugar into alcohol with a side of fizzy carbon dioxide trapped in the cask.” Serving the beer also requires great care, involving a kind of pulling, pumping action, “in a rhythmic repetition like a farmhand at a well.” It’s also served cool but not cold, ideally at about 55F degrees. All of that special care puts firkin beers outside the realm of corporate brewers, although makers include Sierra Nevada, It has very little carbonation and requires a hand pumped beer engine to pour. I know of only 2 places in my city that have this set up. http://www.infinespirits.com/beer.asp[^] and this: http://www.owenandengine.com/food-drink/[^] I was hoping it was pretty standard in the UK so I may enjoy when I visit!
"I have a theory that the truth is never told during the nine-to-five hours. " — Hunter S. Thompson My comedy.
Yeah, there is plenty of that sort of stuff around. Real Ale is making something of a comeback with the micro-breweries that Eric was talking about. Some places only sell lager or 'creamflow' bitter which are full of gas and shite and should (IMHO) be avoided at all costs.
Every man can tell how many goats or sheep he possesses, but not how many friends.
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Yeah, there is plenty of that sort of stuff around. Real Ale is making something of a comeback with the micro-breweries that Eric was talking about. Some places only sell lager or 'creamflow' bitter which are full of gas and shite and should (IMHO) be avoided at all costs.
Every man can tell how many goats or sheep he possesses, but not how many friends.
You guys still enjoy Mead, too? That's making a mini revival here.
"I have a theory that the truth is never told during the nine-to-five hours. " — Hunter S. Thompson My comedy.
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You guys still enjoy Mead, too? That's making a mini revival here.
"I have a theory that the truth is never told during the nine-to-five hours. " — Hunter S. Thompson My comedy.
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Quick question, is firkin and/or beer engines popular in most British pubs?
"I have a theory that the truth is never told during the nine-to-five hours. " — Hunter S. Thompson My comedy.
wizardzz wrote:
Quick question, is firkin and/or beer engines popular in most British pubs?
A firkin is half a kilderkin, which is half a barrel, so 9 gallons. As for beer engines, hmm, havent heard of that one. :) UK beer is traditionally, and increasingly today, is a traditional brew, with live bacteria, which must be consumed within three days once opened (it is open to the air, generally). It is non gassy and served cool, not cold. And very very good, :)
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wizardzz wrote:
Quick question, is firkin and/or beer engines popular in most British pubs?
A firkin is half a kilderkin, which is half a barrel, so 9 gallons. As for beer engines, hmm, havent heard of that one. :) UK beer is traditionally, and increasingly today, is a traditional brew, with live bacteria, which must be consumed within three days once opened (it is open to the air, generally). It is non gassy and served cool, not cold. And very very good, :)
============================== Nothing to say.
Yes it's a unit of measurement, also a name given to cask ales.
Erudite__Eric wrote:
As for beer engines, hmm, havent heard of that one.
Seriously? :confused: It's called that by the makers: http://www.ukbrewing.com/pumpFR.htm[^]
Erudite__Eric wrote:
UK beer is traditionally, and increasingly today, is a traditional brew, with live bacteria, which must be consumed within three days once opened (it is open to the air, generally).
It is non gassy and served cool, not cold. And very very good,I'm aware, you should have seen my reply to Chris before replying... http://www.codeproject.com/Messages/4034956/Re-Cheese-A-Reply-to-Eric.aspx[^]
"I have a theory that the truth is never told during the nine-to-five hours. " — Hunter S. Thompson My comedy.
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Yes it's a unit of measurement, also a name given to cask ales.
Erudite__Eric wrote:
As for beer engines, hmm, havent heard of that one.
Seriously? :confused: It's called that by the makers: http://www.ukbrewing.com/pumpFR.htm[^]
Erudite__Eric wrote:
UK beer is traditionally, and increasingly today, is a traditional brew, with live bacteria, which must be consumed within three days once opened (it is open to the air, generally).
It is non gassy and served cool, not cold. And very very good,I'm aware, you should have seen my reply to Chris before replying... http://www.codeproject.com/Messages/4034956/Re-Cheese-A-Reply-to-Eric.aspx[^]
"I have a theory that the truth is never told during the nine-to-five hours. " — Hunter S. Thompson My comedy.
We've only been using beer engines since 1797 :-D To be honest it is not a phrase I had heard before looking it up when you asked the question, and I spent a lot of time in a very traditional pub. My wife worked in it and ran the place when the landlord was on holiday, and so I spent quite a bit of time in the cellar and using the equipment, changing barrels and so on. Never really thought about what it was called before, you have the barrels, the lines, and the pumps.
Every man can tell how many goats or sheep he possesses, but not how many friends.
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We've only been using beer engines since 1797 :-D To be honest it is not a phrase I had heard before looking it up when you asked the question, and I spent a lot of time in a very traditional pub. My wife worked in it and ran the place when the landlord was on holiday, and so I spent quite a bit of time in the cellar and using the equipment, changing barrels and so on. Never really thought about what it was called before, you have the barrels, the lines, and the pumps.
Every man can tell how many goats or sheep he possesses, but not how many friends.
It's odd, but you really can tell a difference in taste between keg beer poured through a draft (keg & CO2 powered) system, and firkin style through a hand engine. I've had the same beer through both,side by side, courtesy of Three Floyds Brewery which made standard CO2 kegs and firkin style cask ales of the same brew. http://www.3floyds.com/our-beers-2/[^]
"I have a theory that the truth is never told during the nine-to-five hours. " — Hunter S. Thompson My comedy.
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Sorry, I should have explained more of what I meant. http://www.reveries.com/2007/11/firkin-beer/[^] Unlike most draft beers, firkin beers are not “injected with carbon dioxide, filtered … Pasteurized, stored in pressurized kegs and served through gas-powered taps.” Instead, a firkin beer is unpasteurized, unfiltered, and “naturally carbonated, or conditioned, in its cask by yeast transforming sugar into alcohol with a side of fizzy carbon dioxide trapped in the cask.” Serving the beer also requires great care, involving a kind of pulling, pumping action, “in a rhythmic repetition like a farmhand at a well.” It’s also served cool but not cold, ideally at about 55F degrees. All of that special care puts firkin beers outside the realm of corporate brewers, although makers include Sierra Nevada, It has very little carbonation and requires a hand pumped beer engine to pour. I know of only 2 places in my city that have this set up. http://www.infinespirits.com/beer.asp[^] and this: http://www.owenandengine.com/food-drink/[^] I was hoping it was pretty standard in the UK so I may enjoy when I visit!
"I have a theory that the truth is never told during the nine-to-five hours. " — Hunter S. Thompson My comedy.
Firkin beers are called Kellerbier or Zwickelbier in Germany. If you ever go to Bamberg in Franconia, you should have a Mahr's or St Georgen bräu. Mahr's have a nice version in their rauchbier (smokebeer). It's very nice with smoked ham or bacon.
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Yes it's a unit of measurement, also a name given to cask ales.
Erudite__Eric wrote:
As for beer engines, hmm, havent heard of that one.
Seriously? :confused: It's called that by the makers: http://www.ukbrewing.com/pumpFR.htm[^]
Erudite__Eric wrote:
UK beer is traditionally, and increasingly today, is a traditional brew, with live bacteria, which must be consumed within three days once opened (it is open to the air, generally).
It is non gassy and served cool, not cold. And very very good,I'm aware, you should have seen my reply to Chris before replying... http://www.codeproject.com/Messages/4034956/Re-Cheese-A-Reply-to-Eric.aspx[^]
"I have a theory that the truth is never told during the nine-to-five hours. " — Hunter S. Thompson My comedy.
wizardzz wrote:
also a name given to cask ales.
Other wise known as, 'cask ales', a far better name in that using the volume as the contents is possibly the most stupid thing I ever heard. Ever heard of of the new fuel for cars? It is called gallons... As for beer engines, I worked in the trade and I never heard that term used. Ever. It is a hand pump.
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Firkin beers are called Kellerbier or Zwickelbier in Germany. If you ever go to Bamberg in Franconia, you should have a Mahr's or St Georgen bräu. Mahr's have a nice version in their rauchbier (smokebeer). It's very nice with smoked ham or bacon.
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Interesting, I have never seen cask beers outside of the UK.
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They aren't common, and it's always local. This kind of beers don't travel well for obvious reasons. I tried to bring some bottled kellerbier home this spring. It wasn't a very good idea. I just need to go to Bamberg more often. ;P