Evening,
regrettably this is not actually a new post. I did one on Wednesday about the differing styles of barkeeping and customer service across different age groups. I have however, now deleted that post, since I got bored of tweaking it, and also, because of a regrettable surfeit of sense in it. Now I will attempt, not necessarily successfully, to broach the subject again.
Contrasting styles behind the bar
Recent experiences drinking in pubs has highlighted a mixture of different approaches to the job, calling or art ,of working behind a bar and serving customers. Allow me to provide you with three different experiences in 2012, to help demonstrate how the little touches that make a visit to a drinking venue special, are handled or approached by younger and older bar staff alike.
Pub 1. I am in a traditional boozer in a small village, the barman is in his 60 's and chats to me at length (no-one else is at the bar mind) about beer and pubs and drinking. He is not inconveniently slow, but its a good 5 minutes before I am finished being served. Mind you, his calm sensible pace allows him to note that the beer is under measure, and top me up before I head back to the table with my beer. So really he has saved me time by taking time. I feel "served", and welcome. And happy
Pub 2: I am in a city centre haunt. Chala has asked for a cognac, (don't worry, its firmly real ale for me every time in this pub) and the barman, in his early twenties, shows Chala the bottles on the dark bar back - she hasn't got her glasses so asks him for his advice on whats available, and which is best. He says there are two options (one Chala doesn't like) so she picks the other, but the barman doesn't really seem to know anything about it. Alas its also not really very nice.
I return to the bar to query the drinks odd flavour (dry and bitter, no rounded warming flavours at all), I end up talking to the manager since the original member of staff is short on cognac expertise. The manager is not much older, but seems to know his stuff. He tells me I have been charged twice, and suggests having the same drink again without any ice*. I would prefer my money back, and on querying the options available I find there is a 3rd choice which is much nicer. I pay for this with the fiver I get back. So the outcome is satisfactory but its taken ages, 3 members of staff and negotiating skills to resolve.
Pub 3: its full of cocktail swiggers (I apologise, but there is real ale), I order a pint, and advise the barman, who is about my age, that Chala is deciding what cocktail to order. I want to pay on card so its better that she has a cocktail. The barman acknowledges this and keeps the "tab" open. Chala meanwhile opts for a half a Staropramen, which she does like, but isn't the purchase that will enable me to pay on card. And I know this is not what she really wants. When Chala does choose and orders a cocktail, she indicates (to me) that the Staropramen is surplus to requirements. Sensing that this is a problem, to our surprise the barman kindly knocks off the expense of the lager half. Happy days! We both have a drink we want and have seen a kind hearted sensible publican acting in our best interests.
On each occasion the staff used their knowledge and experience to make sure we ended up happy. All of the experiences were good in the end, but the satisfactory outcomes were reached using three very different approaches.
So would you say that one of the three approaches used by the staff is better, and if so, what is the defining factor?
Is it an age thing?
Wee Beefy.
*its worth noting that we are both aware that ice is hardly the best accompaniment to a complex drink like cognac, but it was very warm at the bar, and anticipating that the drink would be similar in strength of flavour to a Metaxa private reserve, Chala opted for ice to take some of the bite out of the taste. I really don't want anyone thinking we put ice in everything we drink....
Friday, 2 March 2012
Rotherham beer festival Magna 2012 - Baa's of steel
Hello,
this week saw the 20th Rotherham real ale and music festival take place at the Magna science adventure centre at Templeborough in Rotherham. Wednesday 29th February was the first official day of trading, although puzzlingly there is no mention of this in the programme.
The festival opened at 18.00 last night and we got in at about 18.20. We would have been there earlier, but there is only one bus route that serves the festival, run by Wirst South Yorkshire. We were catching the 17.25 number 69 which was inevitably 15 minutes late. So well done for that.
I had got my ticket earlier in the week from Shakespeares but even then, Magna, or Rotherham or White Rose festival is still an expensive do. No doubt the cost covers the rental of the enormous and unique festival venue, plus the large numbers of bands. Its not really explained in the programme but either way its been expensive for many many years now so its not a surprise. So buying in advance, £8.00 gets you a festival glass (which then secures free entry on Saturday day, which I think is to be applauded), entrance to the festival and a decent sized programme, listing the 230+ beers, 20 odd ciders and perrys, world bottled beers and wines available. Its worth remembering that the festival is also a Charity event, as the various Bluebell Wood staff behind the bars attests.
As with previous years the bars are split regionally. The first bar in the large entrance hall is the North and East Yorkshire bar, adjoining this in the incredibly tall room (really hangar is the only viable description) is a stage, the Clark's bar and the West Yorkshire bar. There are also the North East, Scottish and West Midlands bars centred around the main corridor, and a Raw brewery bar in the dining room. Down the corridor on the right is the large South Yorkshire bar, with another stage, the foreign bottled beers and wine, the Cider and Perry bar and the Bombardier bus.
The range of beers present is very impressive, a good mix of established and brand new breweries, large regionals and micro's alike. Breweries new to me were plentiful, and included Treboom from near York, Brass Castle from Pocklington which I erroneously thought was based in a hotel in the lake District (perhaps it being on the North and East Yorkshire bar should have suggested my error), Owenshaw Mill from West Yorkshire, Birds from the West Midlands and Barneys, currently brewed of the Old Egglesbrech plant at the Behind The Wall pub in Falkirk.
Notable this year was the fact that my first pint in the Baa's of Steel themed event was one of the best - the fantastic 3.8% Ciffhanger from Brass Castle was a wonderfully refreshing well balanced hoppy ale which started me off nicely - and was a popular choice with many of the others in our party. Me and Mr Robbery had been joined by Dave, Ian, Dave B, Malcolm and Allie, for our tour of the bars. Its always nice to go with a group so that you can each find the best beers in the different locations - or forewarn each other of the worst on offer.....
The beers I tried last night, in no particular order were :
Brass Castle Cliffhanger and Bad Kitty vanilla porter
Brown Cow Thriller in Vanilla porter
North Riding Neilsons Sauvin
Birds Black Widow
Barney's Porter
Strathven Craignill Mild
Williams Black
Geeves Tunnel Mouth
Oakwell Dark Mild
Youngs London Porter
Golcar Dark Mild
Elland Beyond the pale, and their 1872 Porter
Revolutions Milk and Alcohol, milk stout
Beer highlights were both the Brass Castle beers, the Revolutions milk stout, the North Riding Neilsons Sauvin, and our finisher on the night, the Elland 1872 porter which was fantastic. The only disappointing beers were from Barneys and the rather lamentable Golcar Mild - tasted too much of a Selby Brewery beer, but without the alcohol. Too earthy for me.
Alas, despite being a great festival there are a few areas where improvement is required. For a start, given how much you have paid to get in, almost all the food sold is £5.00 upwards - it may well be a very nice handcrafted steak and ale pie but a fiver for a pie and gravy is steep, although ut did seem to be a large portion.
The transport was problematic - they did sensibly provide plenty of "last buses" to Meadowhall but we were catching the First South Yorks 69 at 20 past 11. We could not get hold of any timetable information from the venue, which seems daft, and when we needed directions they fell well short. On leaving the venue, we were disorientated; trying to walk in a hurry across the car park is confusing because on the long path in you skirt the edge of the building and don't really go in the car park - it looked like we were crossing a road into the venue, which we weren't. And the beer wouldn't have helped....
We asked a volunteer in a high-vis vest which way to walk to the bus and he sent us all the way down the mile long slip road out onto Sheffield Road at Ickles, so we missed the last bus by about 5 minutes. Had we thought about his woeful suggestion we would have realised that we had only to carry on the way we'd been going and take a left down the side of the building to get out onto the main road. Luckily we found a couple of lads heading to Crookes who had also been misdirected, so organised a taxi for the four of us via town which didn't cost too much in the end.
Anyway, back to the positives, having successfully ferried my glass home I am hopeful of a quick return visit tomorrow, to try some of the other new brews that I missed. I can also confirm that there is more heating thos year - coupled with a sudden temperature rise of late this makes for a much more comfortable visit.
The festival is open tonight from 18.00 (£10.00 on the door) and all day from 12.00 tomorrow (£8.00 on the door) - generous discounts available for CAMRA members.
I highly recommend you give it a try.
Wee beefy
this week saw the 20th Rotherham real ale and music festival take place at the Magna science adventure centre at Templeborough in Rotherham. Wednesday 29th February was the first official day of trading, although puzzlingly there is no mention of this in the programme.
The festival opened at 18.00 last night and we got in at about 18.20. We would have been there earlier, but there is only one bus route that serves the festival, run by Wirst South Yorkshire. We were catching the 17.25 number 69 which was inevitably 15 minutes late. So well done for that.
I had got my ticket earlier in the week from Shakespeares but even then, Magna, or Rotherham or White Rose festival is still an expensive do. No doubt the cost covers the rental of the enormous and unique festival venue, plus the large numbers of bands. Its not really explained in the programme but either way its been expensive for many many years now so its not a surprise. So buying in advance, £8.00 gets you a festival glass (which then secures free entry on Saturday day, which I think is to be applauded), entrance to the festival and a decent sized programme, listing the 230+ beers, 20 odd ciders and perrys, world bottled beers and wines available. Its worth remembering that the festival is also a Charity event, as the various Bluebell Wood staff behind the bars attests.
As with previous years the bars are split regionally. The first bar in the large entrance hall is the North and East Yorkshire bar, adjoining this in the incredibly tall room (really hangar is the only viable description) is a stage, the Clark's bar and the West Yorkshire bar. There are also the North East, Scottish and West Midlands bars centred around the main corridor, and a Raw brewery bar in the dining room. Down the corridor on the right is the large South Yorkshire bar, with another stage, the foreign bottled beers and wine, the Cider and Perry bar and the Bombardier bus.
The range of beers present is very impressive, a good mix of established and brand new breweries, large regionals and micro's alike. Breweries new to me were plentiful, and included Treboom from near York, Brass Castle from Pocklington which I erroneously thought was based in a hotel in the lake District (perhaps it being on the North and East Yorkshire bar should have suggested my error), Owenshaw Mill from West Yorkshire, Birds from the West Midlands and Barneys, currently brewed of the Old Egglesbrech plant at the Behind The Wall pub in Falkirk.
Notable this year was the fact that my first pint in the Baa's of Steel themed event was one of the best - the fantastic 3.8% Ciffhanger from Brass Castle was a wonderfully refreshing well balanced hoppy ale which started me off nicely - and was a popular choice with many of the others in our party. Me and Mr Robbery had been joined by Dave, Ian, Dave B, Malcolm and Allie, for our tour of the bars. Its always nice to go with a group so that you can each find the best beers in the different locations - or forewarn each other of the worst on offer.....
The beers I tried last night, in no particular order were :
Brass Castle Cliffhanger and Bad Kitty vanilla porter
Brown Cow Thriller in Vanilla porter
North Riding Neilsons Sauvin
Birds Black Widow
Barney's Porter
Strathven Craignill Mild
Williams Black
Geeves Tunnel Mouth
Oakwell Dark Mild
Youngs London Porter
Golcar Dark Mild
Elland Beyond the pale, and their 1872 Porter
Revolutions Milk and Alcohol, milk stout
Beer highlights were both the Brass Castle beers, the Revolutions milk stout, the North Riding Neilsons Sauvin, and our finisher on the night, the Elland 1872 porter which was fantastic. The only disappointing beers were from Barneys and the rather lamentable Golcar Mild - tasted too much of a Selby Brewery beer, but without the alcohol. Too earthy for me.
Alas, despite being a great festival there are a few areas where improvement is required. For a start, given how much you have paid to get in, almost all the food sold is £5.00 upwards - it may well be a very nice handcrafted steak and ale pie but a fiver for a pie and gravy is steep, although ut did seem to be a large portion.
The transport was problematic - they did sensibly provide plenty of "last buses" to Meadowhall but we were catching the First South Yorks 69 at 20 past 11. We could not get hold of any timetable information from the venue, which seems daft, and when we needed directions they fell well short. On leaving the venue, we were disorientated; trying to walk in a hurry across the car park is confusing because on the long path in you skirt the edge of the building and don't really go in the car park - it looked like we were crossing a road into the venue, which we weren't. And the beer wouldn't have helped....
We asked a volunteer in a high-vis vest which way to walk to the bus and he sent us all the way down the mile long slip road out onto Sheffield Road at Ickles, so we missed the last bus by about 5 minutes. Had we thought about his woeful suggestion we would have realised that we had only to carry on the way we'd been going and take a left down the side of the building to get out onto the main road. Luckily we found a couple of lads heading to Crookes who had also been misdirected, so organised a taxi for the four of us via town which didn't cost too much in the end.
Anyway, back to the positives, having successfully ferried my glass home I am hopeful of a quick return visit tomorrow, to try some of the other new brews that I missed. I can also confirm that there is more heating thos year - coupled with a sudden temperature rise of late this makes for a much more comfortable visit.
The festival is open tonight from 18.00 (£10.00 on the door) and all day from 12.00 tomorrow (£8.00 on the door) - generous discounts available for CAMRA members.
I highly recommend you give it a try.
Wee beefy
Tuesday, 28 February 2012
Open It Big Lad! Open it man!
Good evening,
there I was Saturday night, preparing myself for a very important early kick off in the realm of association football the very next day, and I decided to unleash the wild exotic flavours of one of my old stored beers, maybe as an emboldening of will, or a pre-emptive soother of hurt feelings. As it turned out, this random unplanned decision seemed to accidentally tie in with an event on that Twitter.
Despite not being a Tweetoid, I noted from reading a couple of beer blogs (the first two both in dear old Sheff) that something was on the cards, or rather, that it had been and was now finished. Over the next few days I noticed that a lot of prominent bloggers had partook. The event? #Open It!
Now, putting aside my pickiness about the hash key* (!*=x#!) I perceived that this event was recklessly encouraging the despoiling of a treasured collection of ales. My collection is nearing 20 years old now and is continuously added to. The above justification for opening my bottle reflects the daunting magnitude of the coming event, but I was a little uneasy about the idea that all of a sudden half of the world's aged beers would be lost in a drunken tweet induced haze.
That said, this is not the root cause of my lack or partaking, that lies expressly in my lack of Twitter registration. But it still serves as a rubbish excuse for my being out of the loop, and reporting on something almost a week late....
Anyhoo, to clarify, Open It saw lots of folks across Twitter opening their saved bottles of beer. For more details and a handy logo see the article at the excellent Barl Fire blog (Open it at Barl Fire ). Now I was clear what the idea was, I could rejoice in the random happenstance of my opening an aged beer at the very same time as bloggers and tweeters the world over were accessing their hoards of special occasion bottles. And now I had a beer to tell you about into the bargain. Happy days.
My first offering was Abbaye Des Rocs Speciale Noel, 9.0% from Belgium. I bought it at ARBS yonks ago, and it may be from 2007. Maybe 2008.
It pours dark chestnut brown, almost black, with a thick consistency. It smells like all good aged beer does, but there are a lot of complex alcohol hints in there, particularly brandy, and sherry. There is also marmalade, orange zest and malt. It says "sit down fat boy. You 'll need a rest".
The taste is almost overpowering but quickly becomes sensational with tangerine, sweet alcoholic bite and sherry tones. This initial burst peters out a little and balance comes from the strengthened malt overtones, and a complimentary yeasty taste, which seems to make the mouthfeel warmer and somehow, more alcoholic. As you continue drinking the alcohol is most detectable in the nose.... and the legs. The overall might of flavours is simultaneously enjoyable, but lets you know you have had a strong beer.
There is no head retention until you add the yeast - arguably the yeast perhaps ought to be added in the first instance.
Overall - 8.8 - a scintillating lesson in layered flavours and complimentary ageing of an ale, in the redoubtable Belgian style.
After that joyous experiment I decided to find out what others had experienced whilst joining in. Reading some of the beers that other bloggers have dispatched in the name of Open It, its clearly been a celebration of some of the best and alas, the worst, of beer bottling from around the world. This made me think that I should perhaps open a second of my collection..... So, next up is a beer that I bought from the Dram Shop, Commonside.
I bought 3 bottles of Old Bear brewery beer at the same time. I have had two (both Bruin mild, and WF had one; they have all been rank, undrinkable caskets of cack). So, I thought, I had nothing to lose. I knew Dave had opened his (bottle of this) and poured that away as well, so all I was doing in opening this beer was saving myself disappointment later on.
So the beer chosen was Old Bear Capstan F.S 12.5 %.
My concern was immediately roused by the Best Before date. Given that a 12.5% BCA beer should last about 4 to 20 years with the right yeast, September 2011 seemed a little cautious - granted I don't know when it was bottled, but I only bought it in 2009 or 2010. What could explain such reticence?
Well, all too quickly, my trepidation was justified.
Firstly, there was no carbonation. It poured, clear, and I was able to leave the yeast in the bottle, bar a few clumps of odd coloured detritus that sunk to the bottom of the glass. The smell, whilst I was (essentially) photographing the brew, was initially pleasing. A whole surge of aged alcohol and malt came to the fore but all too quickly was tinged with yeasty badness.
The colour however, was a revelation - a vibrant chestnut brown, with dark amber notes, but with almost no head, except for a microfiine Disprin tidemark as you drank.
In reality Disprin would have been a delicious addition to this one dimensional morass of grim features.
The aroma has quickly shifted form friend to foe. The strong alcohol waft does not dissipate but too soon the yeasty sour fruits arrive and you are left wondering where the hints of balanced malt and bitter in the initial aroma have gone. All these jarring grimace inducing pongs assemble in the first taste. And worse is to come.
Once sips two and three pass your lips you're moustache deep in a trough of sharp yeast. Now the subtle hints of orange and remaining alcohol notes give way to a more prevalent off beer hum. Fruit flavours become soured and apart form a suggestion of peach preserved in alcohol, its yeast in the driving seat from now on.
Its neither as good as it looks or originally smelt. Its unsubtle and utterly one dimensional. As I offered the beer to Chala to get a fresh palate assessment, she refused even to taste it, but said the smell reminded her or sour cherry - I thought of rotting plums when you tip them in the compost bin. Adding the yeast in a desperate attempt to coax some balance from the tangy soup only serves to exacerbate the problem. Its simply an unpleasant beer, half of which I pour away...
So there you have it.
Storing beer for a special occasion (or social media experiment) is a joyous and disappointing experience, depending on which beers you try. Its been encouraging to see good reviews of beers I still have stored, as well as evidence that some beers don't age, or that the yeast is not up to scratch.
The major downsides are pertinent though.
Who says this is real ale?
Firstly, people usually buy strong bottled beer at a premium price, and many years before they intend to open it. Receipts are tricky in such cases, especially if you get them off a market stall or when on holiday.
Worst of all though, this dreadful offering proudly proclaims "CAMRA says this is real ale!". Once more, the folly of encouraging brewers to pour beer and yeast into a bottle and allowing the label to pronounce that this is how beer should taste is writ large. This bizarre promotional claim is either misguided, arrogant or stupid. If I didn't drink real ale and tasted that beer, what conclusion would I draw? That real ale was a nice drink?
Of course not. Its the most damaging idea CAMRA have had since they pursued taking pubs out of the GBG that sold fake-pump Addlestones. And in the end, they get to share the shame of the brewer for producing a product not fit for sale.
Lets try a new scheme instead - "The brewer of this beer wants you to tell them what you think".
To avoid the prevarication and timely efforts of finding the brewers address and wording your letter to suit, just bang some brief comments on a specially set up website or postal address, for all brewers foisting BCA's on us to see, and let them read (or hear) just how crap their offerings so often are - and then publish the results each month. Soon put off the hobby bottlers and novelty short run brewers.....
Humph.
Wee Beefy.
*(surely any title starting with a hash symbol or octothorpe means its a measurement of something - in America it can relate to the cost, I see it as a number in a series, but the twitosphere intend it to mean a keyword or phrase about something. In my day (etc).....)
there I was Saturday night, preparing myself for a very important early kick off in the realm of association football the very next day, and I decided to unleash the wild exotic flavours of one of my old stored beers, maybe as an emboldening of will, or a pre-emptive soother of hurt feelings. As it turned out, this random unplanned decision seemed to accidentally tie in with an event on that Twitter.
Despite not being a Tweetoid, I noted from reading a couple of beer blogs (the first two both in dear old Sheff) that something was on the cards, or rather, that it had been and was now finished. Over the next few days I noticed that a lot of prominent bloggers had partook. The event? #Open It!
Now, putting aside my pickiness about the hash key* (!*=x#!) I perceived that this event was recklessly encouraging the despoiling of a treasured collection of ales. My collection is nearing 20 years old now and is continuously added to. The above justification for opening my bottle reflects the daunting magnitude of the coming event, but I was a little uneasy about the idea that all of a sudden half of the world's aged beers would be lost in a drunken tweet induced haze.
That said, this is not the root cause of my lack or partaking, that lies expressly in my lack of Twitter registration. But it still serves as a rubbish excuse for my being out of the loop, and reporting on something almost a week late....
Anyhoo, to clarify, Open It saw lots of folks across Twitter opening their saved bottles of beer. For more details and a handy logo see the article at the excellent Barl Fire blog (Open it at Barl Fire ). Now I was clear what the idea was, I could rejoice in the random happenstance of my opening an aged beer at the very same time as bloggers and tweeters the world over were accessing their hoards of special occasion bottles. And now I had a beer to tell you about into the bargain. Happy days.
My first offering was Abbaye Des Rocs Speciale Noel, 9.0% from Belgium. I bought it at ARBS yonks ago, and it may be from 2007. Maybe 2008.
It pours dark chestnut brown, almost black, with a thick consistency. It smells like all good aged beer does, but there are a lot of complex alcohol hints in there, particularly brandy, and sherry. There is also marmalade, orange zest and malt. It says "sit down fat boy. You 'll need a rest".
The taste is almost overpowering but quickly becomes sensational with tangerine, sweet alcoholic bite and sherry tones. This initial burst peters out a little and balance comes from the strengthened malt overtones, and a complimentary yeasty taste, which seems to make the mouthfeel warmer and somehow, more alcoholic. As you continue drinking the alcohol is most detectable in the nose.... and the legs. The overall might of flavours is simultaneously enjoyable, but lets you know you have had a strong beer.
There is no head retention until you add the yeast - arguably the yeast perhaps ought to be added in the first instance.
Overall - 8.8 - a scintillating lesson in layered flavours and complimentary ageing of an ale, in the redoubtable Belgian style.
After that joyous experiment I decided to find out what others had experienced whilst joining in. Reading some of the beers that other bloggers have dispatched in the name of Open It, its clearly been a celebration of some of the best and alas, the worst, of beer bottling from around the world. This made me think that I should perhaps open a second of my collection..... So, next up is a beer that I bought from the Dram Shop, Commonside.
I bought 3 bottles of Old Bear brewery beer at the same time. I have had two (both Bruin mild, and WF had one; they have all been rank, undrinkable caskets of cack). So, I thought, I had nothing to lose. I knew Dave had opened his (bottle of this) and poured that away as well, so all I was doing in opening this beer was saving myself disappointment later on.
So the beer chosen was Old Bear Capstan F.S 12.5 %.
My concern was immediately roused by the Best Before date. Given that a 12.5% BCA beer should last about 4 to 20 years with the right yeast, September 2011 seemed a little cautious - granted I don't know when it was bottled, but I only bought it in 2009 or 2010. What could explain such reticence?
Well, all too quickly, my trepidation was justified.
Firstly, there was no carbonation. It poured, clear, and I was able to leave the yeast in the bottle, bar a few clumps of odd coloured detritus that sunk to the bottom of the glass. The smell, whilst I was (essentially) photographing the brew, was initially pleasing. A whole surge of aged alcohol and malt came to the fore but all too quickly was tinged with yeasty badness.
The colour however, was a revelation - a vibrant chestnut brown, with dark amber notes, but with almost no head, except for a microfiine Disprin tidemark as you drank.
In reality Disprin would have been a delicious addition to this one dimensional morass of grim features.
The aroma has quickly shifted form friend to foe. The strong alcohol waft does not dissipate but too soon the yeasty sour fruits arrive and you are left wondering where the hints of balanced malt and bitter in the initial aroma have gone. All these jarring grimace inducing pongs assemble in the first taste. And worse is to come.
Once sips two and three pass your lips you're moustache deep in a trough of sharp yeast. Now the subtle hints of orange and remaining alcohol notes give way to a more prevalent off beer hum. Fruit flavours become soured and apart form a suggestion of peach preserved in alcohol, its yeast in the driving seat from now on.
Its neither as good as it looks or originally smelt. Its unsubtle and utterly one dimensional. As I offered the beer to Chala to get a fresh palate assessment, she refused even to taste it, but said the smell reminded her or sour cherry - I thought of rotting plums when you tip them in the compost bin. Adding the yeast in a desperate attempt to coax some balance from the tangy soup only serves to exacerbate the problem. Its simply an unpleasant beer, half of which I pour away...
So there you have it.
Storing beer for a special occasion (or social media experiment) is a joyous and disappointing experience, depending on which beers you try. Its been encouraging to see good reviews of beers I still have stored, as well as evidence that some beers don't age, or that the yeast is not up to scratch.
The major downsides are pertinent though.
Who says this is real ale?
Firstly, people usually buy strong bottled beer at a premium price, and many years before they intend to open it. Receipts are tricky in such cases, especially if you get them off a market stall or when on holiday.
Worst of all though, this dreadful offering proudly proclaims "CAMRA says this is real ale!". Once more, the folly of encouraging brewers to pour beer and yeast into a bottle and allowing the label to pronounce that this is how beer should taste is writ large. This bizarre promotional claim is either misguided, arrogant or stupid. If I didn't drink real ale and tasted that beer, what conclusion would I draw? That real ale was a nice drink?
Of course not. Its the most damaging idea CAMRA have had since they pursued taking pubs out of the GBG that sold fake-pump Addlestones. And in the end, they get to share the shame of the brewer for producing a product not fit for sale.
Lets try a new scheme instead - "The brewer of this beer wants you to tell them what you think".
To avoid the prevarication and timely efforts of finding the brewers address and wording your letter to suit, just bang some brief comments on a specially set up website or postal address, for all brewers foisting BCA's on us to see, and let them read (or hear) just how crap their offerings so often are - and then publish the results each month. Soon put off the hobby bottlers and novelty short run brewers.....
Humph.
Wee Beefy.
*(surely any title starting with a hash symbol or octothorpe means its a measurement of something - in America it can relate to the cost, I see it as a number in a series, but the twitosphere intend it to mean a keyword or phrase about something. In my day (etc).....)
Sunday, 26 February 2012
Forum Bars Broadfield Ale House - Reprise
Good afternoon all,
over the last couple of months I have been to the recently reopened Broadfield on Abbeydale Road a few times. Its been a mixed bag of experiences, mostly good but plenty of irritating niggles to contend with that have refused to go away. Earlier last week me and Chala ended up popping in and to my delight many of the annoying failings had been ironed out.
No Broadside for Broady...
Literally,since I doubt the Adnams beer of the same name would feature on the bar, with its emphasis on local brews and breweries production. But a reflection of the fact that I am taking this opportunity to praise the Broady, not pick holes.
First things first, when we came in, there was a board, albeit small, proclaiming real ales that were on. At least, I think it did. Its ironic that I moaned that they hadn't done this, only to find that when they do, its too small for me to read. However sharp eyed folks can, and in case of eyesight problems you could always ask a member of staff to tell you which beers were on sale on the 125 yards of bar that is the hub at the middle of the pub.
In addition to the usual suspects, i.e Bradfield and Kelham and Acorn, there was the excellent Pure Gold, an easy drinking session beer from Partners Brewery in Dewsbury ( see Partners tell you what they brew . Canny readers will recognise some of the beer names from Anglo Dutch brewery. I knew this already but it puts me in an awkward camp here - I liked the Partners porter a lot along with another beer of theirs I had at Cropton beer festival, and I liked this one as well. However, I was expecting more hops. One of my complaints about Anglo Dutch beers was that they were vety samey and lacking any definitive character, apart from the stronger ones. They particularly lacked sharp citrus hop flavours and it made their beer a bit muddy to my mind. I will still try their beers though, and am especially looking forward to trying their porter again.
Anyhoo, I digress, I had the partners beer and Chala had a very large glass containing a very average measure of wine. I am going to suggest this is a letting the drink breathe plan on this one. We've never been blown away by the wine choice here but this Pinot Grigio was remarkably good. Meanwhile, 1 pint turned into 3, and similarly Chala kept up with her wine. We enjoyed these in spacious luxury in one of the booths to the far right hand side.
Crisps were purchased, and we even ventured to try one of their range of gins. This is a weird decision, since, erm, neither of us like gin; but it sounded so damned interesting. Luckily we had the cheerful patience of the lass with the tattoo that served us the first time we both visited so ended up with an interesting if not particularly moreish drink. Since we didn't expect to like it I think that says a lot. By this time crisps seemed a poor choice, so we caved in and got a table to eat at.
Admittedly, there is still the rigmarole of finding one that isn't reserved, but we found one in the far left corner that suited us perfectly. We ordered a bottle of the wine and I a half of the Wentworth Oatmeal Stout. This was in impeccable condition, so I had another half whilst we awaited our food.
Heres where the Broady ramps up brownie points. My £6.95 steak and ale pie with mash peas and gravy was a sensible size and really really tasty. Chala splashed out £8.50 or so on the Ham hock which came with veg and mash and more delicious gravy. And it was absolutely Hyowg. Probably enough for two in terms of the hock, and cooked for about a day it seemed, so tender and succulent as it was. We both finished our meals full to bursting, having had some excellent food and delicious beer and wine along the way. (I eventually ended up with two pints of the fantastic Stout, I couldn't resist)
However, the real winner here is the fact that they have now caught up with the York and particularly the Old House by having a drinks menu, always helpful, and which sparked our gin interest, and a comprehensive whiskey list, which with such a huge range, is arguably essential. Finding these improvements early on put us in a good mood, , as well as finding that the cask ale board idea had been taken on. These three elements were the final cogs which made the whole experience now run smoothly instead of being a jolting stuttering mixture of highs and lows.
One final point, on the right hand bar next to the Partners was the True North First Born beer. Its a shame I didn't opt to try it - what with one of yesterdays posts, it would have been the icing on the cake if I could have sampled it myself as well.
Overall a good showing, which warrants a return.
Wee Beefy
over the last couple of months I have been to the recently reopened Broadfield on Abbeydale Road a few times. Its been a mixed bag of experiences, mostly good but plenty of irritating niggles to contend with that have refused to go away. Earlier last week me and Chala ended up popping in and to my delight many of the annoying failings had been ironed out.
No Broadside for Broady...
Literally,since I doubt the Adnams beer of the same name would feature on the bar, with its emphasis on local brews and breweries production. But a reflection of the fact that I am taking this opportunity to praise the Broady, not pick holes.
First things first, when we came in, there was a board, albeit small, proclaiming real ales that were on. At least, I think it did. Its ironic that I moaned that they hadn't done this, only to find that when they do, its too small for me to read. However sharp eyed folks can, and in case of eyesight problems you could always ask a member of staff to tell you which beers were on sale on the 125 yards of bar that is the hub at the middle of the pub.
In addition to the usual suspects, i.e Bradfield and Kelham and Acorn, there was the excellent Pure Gold, an easy drinking session beer from Partners Brewery in Dewsbury ( see Partners tell you what they brew . Canny readers will recognise some of the beer names from Anglo Dutch brewery. I knew this already but it puts me in an awkward camp here - I liked the Partners porter a lot along with another beer of theirs I had at Cropton beer festival, and I liked this one as well. However, I was expecting more hops. One of my complaints about Anglo Dutch beers was that they were vety samey and lacking any definitive character, apart from the stronger ones. They particularly lacked sharp citrus hop flavours and it made their beer a bit muddy to my mind. I will still try their beers though, and am especially looking forward to trying their porter again.
Anyhoo, I digress, I had the partners beer and Chala had a very large glass containing a very average measure of wine. I am going to suggest this is a letting the drink breathe plan on this one. We've never been blown away by the wine choice here but this Pinot Grigio was remarkably good. Meanwhile, 1 pint turned into 3, and similarly Chala kept up with her wine. We enjoyed these in spacious luxury in one of the booths to the far right hand side.Admittedly, there is still the rigmarole of finding one that isn't reserved, but we found one in the far left corner that suited us perfectly. We ordered a bottle of the wine and I a half of the Wentworth Oatmeal Stout. This was in impeccable condition, so I had another half whilst we awaited our food.
Heres where the Broady ramps up brownie points. My £6.95 steak and ale pie with mash peas and gravy was a sensible size and really really tasty. Chala splashed out £8.50 or so on the Ham hock which came with veg and mash and more delicious gravy. And it was absolutely Hyowg. Probably enough for two in terms of the hock, and cooked for about a day it seemed, so tender and succulent as it was. We both finished our meals full to bursting, having had some excellent food and delicious beer and wine along the way. (I eventually ended up with two pints of the fantastic Stout, I couldn't resist)
However, the real winner here is the fact that they have now caught up with the York and particularly the Old House by having a drinks menu, always helpful, and which sparked our gin interest, and a comprehensive whiskey list, which with such a huge range, is arguably essential. Finding these improvements early on put us in a good mood, , as well as finding that the cask ale board idea had been taken on. These three elements were the final cogs which made the whole experience now run smoothly instead of being a jolting stuttering mixture of highs and lows.
One final point, on the right hand bar next to the Partners was the True North First Born beer. Its a shame I didn't opt to try it - what with one of yesterdays posts, it would have been the icing on the cake if I could have sampled it myself as well.
Overall a good showing, which warrants a return.
Wee Beefy
Cause for concern
Good morning,
I had decided to go through the engaging Classic Basic Unspoilt Pubs of Great Britain (2004) list to make sure by way of Internet searches that (given no English Heritage/CAMRA pub group updates have surfaced in February), all is ticketyboo in the world of unspoilt pub gems. Yet, a fleeting search on my first pub reveals bad things.
Now its useful to issue a caveat here. I am not technically minded enough to work out when the following website entry was created. According to clicking properties its today, but that could be an Internet or computer "in joke" that refuses to list the time the content was originally uploaded.
Either way, if said link is to be believed, bad things are on the horizon for the National Inventory Part 1 listed New Inn at Hadlow Down, Sussex.
Now, its awkward for me, because its chuffing miles away so am unlikely to be down there any time soon to seek clarification to this story. But if you put that inconvenient truth aside for a while, I can plough on regardless with the following scare mongering.
According to an architect, there are plans afoot to completely ruin the New Inn. See crap idea to homogenise otherwise outstanding pub , for a balanced and unbiased opinion on the proposals for this earmarked for destruction pub. Basically, it seems someone (no clients listed, but I assume that's industry standard) wants the pub to be a thriving accommodation and dining venue. Which is fine. Ironically, the pub was a hotel not that long ago, and there is always money to be made in food. although as Tim Martin of Wetherspoons points out, you are taxed on food as well as beer...
Anyhoo, the architect suggests the pub should be turned into a rented rooms atopped restaurant with an unchanged public bar. Now I have been in said bar, *and its fairly unique. Even if it was retained, I can't see it being a good idea to then context-fuck the rest of the building with imported Mediterranean shrubs, glass and wood, and "contemporary" features that leech authenticity from the location as a single, historical edifice. Hence my catchy subtitle for the link. If you are interested to see what the pub looks like at sort of now, here is a much more enjoyable link, to its listing on the National Inventory : New Inn, Hadlow Down exterior and interior .
Not that the tinterweb hosted plans have much detail, but we've all seen the same listless, unremarkable, modern by numbers drivel played out across the UK's pub stock, so why would we think the plans here are any different? Like I say, this plan may already have been dismissed, but if the threat exists that they haven't been, then its imperative to say that this is a truly gross idea.
I am acutely aware that when I visited in 2008 the pub was quite down at heel, presumably struggling, but even though there is optimism for the architectural features preservation (such as the curved bar ceiling), I am failing to see any positive indicators from this plan, and instead perceive that this is a precursor to the pub being turned into another foodie place with an unavoidable embarrassing nod to its past attached, much like the dreadful Hatch at Colemans Hatch not too far away. Mind you, unfriendly restaurant or not, the Hatch does at least still look like a chocolate box country pub. As a forewarning of what awaits, if the plans for the New Inn are followed, the assessment of both pubs by comparison would be this. One pub will lose its reason for existence and outward and much of its inward appearance, whilst the other retains its outward charm, but has already lost its soul. So nobody wins.
So does anyone know what the plans are for the New Inn?
If this is the actual intended demise (sorry, money soiled renaissance) of the pub, could you let me know?
many thanks
Wee Beefy.
*see Wee Beefy's Kentish Casks in the drop down list of posts on the left. Its the first one I posted....
I had decided to go through the engaging Classic Basic Unspoilt Pubs of Great Britain (2004) list to make sure by way of Internet searches that (given no English Heritage/CAMRA pub group updates have surfaced in February), all is ticketyboo in the world of unspoilt pub gems. Yet, a fleeting search on my first pub reveals bad things.
Now its useful to issue a caveat here. I am not technically minded enough to work out when the following website entry was created. According to clicking properties its today, but that could be an Internet or computer "in joke" that refuses to list the time the content was originally uploaded.
Either way, if said link is to be believed, bad things are on the horizon for the National Inventory Part 1 listed New Inn at Hadlow Down, Sussex.
Now, its awkward for me, because its chuffing miles away so am unlikely to be down there any time soon to seek clarification to this story. But if you put that inconvenient truth aside for a while, I can plough on regardless with the following scare mongering.
According to an architect, there are plans afoot to completely ruin the New Inn. See crap idea to homogenise otherwise outstanding pub , for a balanced and unbiased opinion on the proposals for this earmarked for destruction pub. Basically, it seems someone (no clients listed, but I assume that's industry standard) wants the pub to be a thriving accommodation and dining venue. Which is fine. Ironically, the pub was a hotel not that long ago, and there is always money to be made in food. although as Tim Martin of Wetherspoons points out, you are taxed on food as well as beer...
Anyhoo, the architect suggests the pub should be turned into a rented rooms atopped restaurant with an unchanged public bar. Now I have been in said bar, *and its fairly unique. Even if it was retained, I can't see it being a good idea to then context-fuck the rest of the building with imported Mediterranean shrubs, glass and wood, and "contemporary" features that leech authenticity from the location as a single, historical edifice. Hence my catchy subtitle for the link. If you are interested to see what the pub looks like at sort of now, here is a much more enjoyable link, to its listing on the National Inventory : New Inn, Hadlow Down exterior and interior .
Not that the tinterweb hosted plans have much detail, but we've all seen the same listless, unremarkable, modern by numbers drivel played out across the UK's pub stock, so why would we think the plans here are any different? Like I say, this plan may already have been dismissed, but if the threat exists that they haven't been, then its imperative to say that this is a truly gross idea.
I am acutely aware that when I visited in 2008 the pub was quite down at heel, presumably struggling, but even though there is optimism for the architectural features preservation (such as the curved bar ceiling), I am failing to see any positive indicators from this plan, and instead perceive that this is a precursor to the pub being turned into another foodie place with an unavoidable embarrassing nod to its past attached, much like the dreadful Hatch at Colemans Hatch not too far away. Mind you, unfriendly restaurant or not, the Hatch does at least still look like a chocolate box country pub. As a forewarning of what awaits, if the plans for the New Inn are followed, the assessment of both pubs by comparison would be this. One pub will lose its reason for existence and outward and much of its inward appearance, whilst the other retains its outward charm, but has already lost its soul. So nobody wins.
So does anyone know what the plans are for the New Inn?
If this is the actual intended demise (sorry, money soiled renaissance) of the pub, could you let me know?
many thanks
Wee Beefy.
*see Wee Beefy's Kentish Casks in the drop down list of posts on the left. Its the first one I posted....
Saturday, 25 February 2012
Beefy win-wins
Hello again
as an update to my earlier post alluding to the speed of info on the world wide Tinterweb versus the ink that lands on paper, I noted the following.
On reading WF's copy of What's Brewing for February 2012, I noted, to my amusement, the following blob of gen. On page 6, under the title More for "capital" (assumedly a sly dig at sheffield's beer Mecca status?) it said that the Forum cafe bar chain is due to launch a "North Star" branded beer called First born, contract brewed by Brew Company.
Now, I don't want to end up hoist by my own petard, but I think ye'll find that the cuckoo brewery name is True North. I accept that the "theme" may be the North Star, but even so its a bit "guessy".
Anyhoo, the reason for my smug celebration was that, even considering that the February issue may have been printed at the very beginning of February, my post "Forum bars real ale" (see I notice a beer is brewed, and everything.... not only correctly identifies the beer using the pump clip, but crucially....
was posted on December 27th 2011!
So, er, I win.
It also generates more stats than any other mumbling (post). And its correct. Its that childish, honestly.
Wee Beefy
as an update to my earlier post alluding to the speed of info on the world wide Tinterweb versus the ink that lands on paper, I noted the following.
On reading WF's copy of What's Brewing for February 2012, I noted, to my amusement, the following blob of gen. On page 6, under the title More for "capital" (assumedly a sly dig at sheffield's beer Mecca status?) it said that the Forum cafe bar chain is due to launch a "North Star" branded beer called First born, contract brewed by Brew Company.
Now, I don't want to end up hoist by my own petard, but I think ye'll find that the cuckoo brewery name is True North. I accept that the "theme" may be the North Star, but even so its a bit "guessy".
Anyhoo, the reason for my smug celebration was that, even considering that the February issue may have been printed at the very beginning of February, my post "Forum bars real ale" (see I notice a beer is brewed, and everything.... not only correctly identifies the beer using the pump clip, but crucially....
was posted on December 27th 2011!
So, er, I win.
It also generates more stats than any other mumbling (post). And its correct. Its that childish, honestly.
Wee Beefy
What's Brewed
Hello,
earlier in the week WF gave me a copy of his latest What's Brewing to read. I had a flick through, and was surprised to find that, erm, I kind of knew all the news already.
Old News?
This was a bit of a shock. Granted I am spending more and more time reading about beer on the Internet, but it was surprising to what extent the online world had covered these stories already. When I read Beer Matters there are always snippets of pub info or brewery news that I haven't picked up on, or clarifications about rumours doing the rounds in the pubs.
Yet Beer Matters is really the local What's Brewing. All local CAMRA mags carry a few stories borrowed from CAMRA HQ or campaigns teams, but then fill the rest of their copy with relevant local details. That the editor is prevalent on Sheffield Forum may or may not be relevant here, (I could likely create a whole new blog called "Beer Rumour Mill" based on stuff read on there) but WB (that's What's Brewing, not mi sen) seems to be a slightly redundant read in the Internet age.
The Smoking Gun (and other stories)
So does this mean the Internet has killed What's Brewing? Or have the restrictions of publishing and the printed medium simply made the internet and its hosted content the only viable means of communicating up to date knowledge and information?
Well, I can see straight away this may form part of an endless debate on the merits of paper versus webpage but in order to clarify, I am interested purely in the web's role in writing about beer.
Firstly, lets not forget, not everybody is on the Internet. Not everyone can get on the Internet. Not everyone would entertain the idea of getting on the Internet (ironically, one person I have in mind is Wee Fatha, who of course bequeathed the copy of WB that started this idea going). So before we even look for an answer to the above, I'm not suggesting CAMRA or any other organisation stop printing altogether. Lest we forget, the interneet is a mere bairn in comparison to the printed word, a suckling one at that. And its a long way from perfection.
Secondly, lets also remember, the printed word, or getting your own words printed, is arguably much more out of reach than the Internet. Setting up a blog takes 30 minutes. Getting published is a gruelling task.
I have tried to get printed a few times. Not very successfully. In fact, that's kind of dressing it up a bit. In my first foray I contributed some spoof articles to a comic (described rather incongruously as a fanzine) called The Pulp, in Sheffield, in the early 90's. For a start, I never got the stuff back (am over it now though, those 17 years have more or less slipped by) and only two issues were ever printed. It was a dispiritingly costly, complicated and difficult exercise, so bereft of guaranteed readership that it wasn't worth the effort.
A few years passed and I wrote up a couple of beer walks with poorly hand drawn maps that Del at the Hillsborough Hotel used to put out in his local info box for drinkers and hotel guests to use (thanks Del, by the way). Given that I never heard of any pub rambling deaths attributed to a poorly drawn route map I have to assume that even if not enjoyed, these didn't lead directly to a loss of life.
Later on I succeeded in getting articles printed in Beer Matters. So I did get my words printed on paper and seen by real people (its weird and perhaps a little sad, but I once sat in the Fat Cat watching and listening to a couple reading one of my articles. It was simultaneously enjoyable, and interesting, and, erm, a bit unsettling - God knows what would have happened had they not liked the article!)
However, the story takes a crucial twist here. I fell out with Beer Matters because they printed parts 1 - 3 of a 5 part article I wrote about my trip to Kent,* but then the article simply stopped appearing, mid story. So annoyed was I by this snub (and the damage done to the story by what at first seemed like a 2 issue break), and then the fob offs I got about when it was to be re-published in full or even the remaining parts, I decided to set up this very blog. So this tome you read is a fruit borne of anger and disillusionment with the printed word, and the embodiment of a determination to show an editor that I could strike out on my own.
The funny thing is though, whilst the blog has afforded me great freedom and provided valuable focus of late, frankly, I would give my right arm to see my work printed on good old fashioned fine smelling paper. A Wee Beefy book? Come on! That would be like a dream come true.
So arguably, it isn't the case that one of the Internet or the printed word kills the other, but actually that they are both equally essential, often to each other, but in their own different way.
I am not going to get rid of any of my books even if E-books come to contain every copy ever printed - I will still have my old tattered copies of the GBG, and my copy of "The Death of the British Pub" by Christopher Hutt. Also, Beer Matters still gets almost all its articles by email, and PR info is sent by email, which then ends up forming the basis of printed material, so there is still a working relationship between the two mediums.
And if I was writing a book about beer or pubs, I would need the Internet, if nothing else to aid planning of trips to places I may wish to write about. For example, on my first list of Britain's National Inventory pubs, the Cider House entry simply said " Cider House (Monkey House) Defford. I tried directory enquiries, as you would, and they had no number. The wanted something as absurd as an address for a start. I even went through Defford in the car with Wee Keefy and still contrived to miss my destination even with a description provided by the pub 400 yards up the road. Now you can look on the inventory website and I'd be amazed if you didn't find it (always assuming you heeded the opening times!).
And finally, the Internet continues to be a forum for inspiration provided by books. Tandleman and Boak and Bailey and Curmudgeon all recently posted about or commented on a book called "The Traditional English Pub" by Ben Davis, from 1981. (see Tandleman and the book about pub design ). A fine example of the printed word being brought into the dizzying theatre of the worldwide web to everyone's benefit.
Now I'll just re-read that WB article about online updates......
Wee Beefy
* Wee Beefy's Kentish Casks was my first ever post. Awwww. It's on the list down the side.
earlier in the week WF gave me a copy of his latest What's Brewing to read. I had a flick through, and was surprised to find that, erm, I kind of knew all the news already.
Old News?
This was a bit of a shock. Granted I am spending more and more time reading about beer on the Internet, but it was surprising to what extent the online world had covered these stories already. When I read Beer Matters there are always snippets of pub info or brewery news that I haven't picked up on, or clarifications about rumours doing the rounds in the pubs.
Yet Beer Matters is really the local What's Brewing. All local CAMRA mags carry a few stories borrowed from CAMRA HQ or campaigns teams, but then fill the rest of their copy with relevant local details. That the editor is prevalent on Sheffield Forum may or may not be relevant here, (I could likely create a whole new blog called "Beer Rumour Mill" based on stuff read on there) but WB (that's What's Brewing, not mi sen) seems to be a slightly redundant read in the Internet age.
The Smoking Gun (and other stories)
So does this mean the Internet has killed What's Brewing? Or have the restrictions of publishing and the printed medium simply made the internet and its hosted content the only viable means of communicating up to date knowledge and information?
Well, I can see straight away this may form part of an endless debate on the merits of paper versus webpage but in order to clarify, I am interested purely in the web's role in writing about beer.
Firstly, lets not forget, not everybody is on the Internet. Not everyone can get on the Internet. Not everyone would entertain the idea of getting on the Internet (ironically, one person I have in mind is Wee Fatha, who of course bequeathed the copy of WB that started this idea going). So before we even look for an answer to the above, I'm not suggesting CAMRA or any other organisation stop printing altogether. Lest we forget, the interneet is a mere bairn in comparison to the printed word, a suckling one at that. And its a long way from perfection.
Secondly, lets also remember, the printed word, or getting your own words printed, is arguably much more out of reach than the Internet. Setting up a blog takes 30 minutes. Getting published is a gruelling task.
A few years passed and I wrote up a couple of beer walks with poorly hand drawn maps that Del at the Hillsborough Hotel used to put out in his local info box for drinkers and hotel guests to use (thanks Del, by the way). Given that I never heard of any pub rambling deaths attributed to a poorly drawn route map I have to assume that even if not enjoyed, these didn't lead directly to a loss of life.
Later on I succeeded in getting articles printed in Beer Matters. So I did get my words printed on paper and seen by real people (its weird and perhaps a little sad, but I once sat in the Fat Cat watching and listening to a couple reading one of my articles. It was simultaneously enjoyable, and interesting, and, erm, a bit unsettling - God knows what would have happened had they not liked the article!)
However, the story takes a crucial twist here. I fell out with Beer Matters because they printed parts 1 - 3 of a 5 part article I wrote about my trip to Kent,* but then the article simply stopped appearing, mid story. So annoyed was I by this snub (and the damage done to the story by what at first seemed like a 2 issue break), and then the fob offs I got about when it was to be re-published in full or even the remaining parts, I decided to set up this very blog. So this tome you read is a fruit borne of anger and disillusionment with the printed word, and the embodiment of a determination to show an editor that I could strike out on my own.
The funny thing is though, whilst the blog has afforded me great freedom and provided valuable focus of late, frankly, I would give my right arm to see my work printed on good old fashioned fine smelling paper. A Wee Beefy book? Come on! That would be like a dream come true.
So arguably, it isn't the case that one of the Internet or the printed word kills the other, but actually that they are both equally essential, often to each other, but in their own different way.
I am not going to get rid of any of my books even if E-books come to contain every copy ever printed - I will still have my old tattered copies of the GBG, and my copy of "The Death of the British Pub" by Christopher Hutt. Also, Beer Matters still gets almost all its articles by email, and PR info is sent by email, which then ends up forming the basis of printed material, so there is still a working relationship between the two mediums.
And if I was writing a book about beer or pubs, I would need the Internet, if nothing else to aid planning of trips to places I may wish to write about. For example, on my first list of Britain's National Inventory pubs, the Cider House entry simply said " Cider House (Monkey House) Defford. I tried directory enquiries, as you would, and they had no number. The wanted something as absurd as an address for a start. I even went through Defford in the car with Wee Keefy and still contrived to miss my destination even with a description provided by the pub 400 yards up the road. Now you can look on the inventory website and I'd be amazed if you didn't find it (always assuming you heeded the opening times!).
And finally, the Internet continues to be a forum for inspiration provided by books. Tandleman and Boak and Bailey and Curmudgeon all recently posted about or commented on a book called "The Traditional English Pub" by Ben Davis, from 1981. (see Tandleman and the book about pub design ). A fine example of the printed word being brought into the dizzying theatre of the worldwide web to everyone's benefit.
Now I'll just re-read that WB article about online updates......
Wee Beefy
* Wee Beefy's Kentish Casks was my first ever post. Awwww. It's on the list down the side.
Friday, 24 February 2012
Wee Tweety?
Good evening,
sitting here ruing a lack of necessary funds to go out on a Friday night, I found myself doing a bit of unrewarding pub research, and looking at a few beer blogs. After a comment I made on a post about Public Relations, bloggers and blog types, (see P.R, and the lesser spotted blogger by Boak and Bailey ) they asked me if I was on Twitter.
As if to validate my claim that I am always last man to arrive in discussions, I contrived to miss this question, since I don't always remember to check up to see if anything I write generates a response. So how I am unsure of how best to give my answer.
Granted, I could reply to their comment, but in the uber fast world of beer blogging, that post is nearly 3 days old man! Its so last Wednesday! And since I fail to monitor my comments based on them being somewhat thin on the ground, I have to assume that they follow the same approach (but for radically opposite reasons)
Despite this I mulled over the phrasing of a response, and , having considered my never to be given answer I realised that there was a certain contradiction at work. My reason for not going on Twitter is a refusal to have to communicate in precisely the type of short, punchy style that makes B+B a good read*.
For the record my Twitter-unsuited answer would be:
" No, sorry, I am not on Twitter, because I would be sent daft trying to get my comments within the character limit. Besides, I enjoy the freedom to indulge in the type of reckless outpourings of slightly supercilious over-detailed reportage that my blog affords me. And whilst I crave interaction, I can't bear to suggest a theory or even pose a question without first dissecting it and then repeating it smothered in a cloying blanket of caveats, justifications and example similarities, which, is a self defeating strategy, as it then makes it much harder for people to comment on said idea"
Now compare the above outlook with a quote I read on a website that made me think I ought to have a look at B+B's blog (alas I can't recall the name of the site I read it on or the exact wording, so have recolluggested the content for your convenience) :
(unq) Boak and Bailey don't say very much but you can't help wanting to read them (unq)
So, I refuse to sign up to Twitter, yet a few lessons in editing or carefully selecting the most concise yet interesting ways of communicating ideas might make my blog more accessible. How we are mocked by the extent to which we understand ourselves, readers.
Wee Beefy
Example caveat 1 :
*(am not comparing their output to some of the text speak and dumbglish shorthand that I understand Twitter is famed for, rather the knack you would have to have to get across what you were saying well, but in the shortest possible way)
sitting here ruing a lack of necessary funds to go out on a Friday night, I found myself doing a bit of unrewarding pub research, and looking at a few beer blogs. After a comment I made on a post about Public Relations, bloggers and blog types, (see P.R, and the lesser spotted blogger by Boak and Bailey ) they asked me if I was on Twitter.
As if to validate my claim that I am always last man to arrive in discussions, I contrived to miss this question, since I don't always remember to check up to see if anything I write generates a response. So how I am unsure of how best to give my answer.
Granted, I could reply to their comment, but in the uber fast world of beer blogging, that post is nearly 3 days old man! Its so last Wednesday! And since I fail to monitor my comments based on them being somewhat thin on the ground, I have to assume that they follow the same approach (but for radically opposite reasons)
Despite this I mulled over the phrasing of a response, and , having considered my never to be given answer I realised that there was a certain contradiction at work. My reason for not going on Twitter is a refusal to have to communicate in precisely the type of short, punchy style that makes B+B a good read*.
For the record my Twitter-unsuited answer would be:
" No, sorry, I am not on Twitter, because I would be sent daft trying to get my comments within the character limit. Besides, I enjoy the freedom to indulge in the type of reckless outpourings of slightly supercilious over-detailed reportage that my blog affords me. And whilst I crave interaction, I can't bear to suggest a theory or even pose a question without first dissecting it and then repeating it smothered in a cloying blanket of caveats, justifications and example similarities, which, is a self defeating strategy, as it then makes it much harder for people to comment on said idea"
Now compare the above outlook with a quote I read on a website that made me think I ought to have a look at B+B's blog (alas I can't recall the name of the site I read it on or the exact wording, so have recolluggested the content for your convenience) :
(unq) Boak and Bailey don't say very much but you can't help wanting to read them (unq)
So, I refuse to sign up to Twitter, yet a few lessons in editing or carefully selecting the most concise yet interesting ways of communicating ideas might make my blog more accessible. How we are mocked by the extent to which we understand ourselves, readers.
Wee Beefy
Example caveat 1 :
*(am not comparing their output to some of the text speak and dumbglish shorthand that I understand Twitter is famed for, rather the knack you would have to have to get across what you were saying well, but in the shortest possible way)
More Wee Beefy's unspoilt pubs.
Hello,
Lost, even on the Internet
firstly, can I make mention of the fact that I am aware that changing my blog name to be just a beer and pub blog from "Unspoilt British pubs and Cretan kafenions" has ironically ended up generating many more articles about unspoilt pubs. Granted, kafenion coverage is intermittent, but its still a typical scenario whereby you ditch something only for it to return to bite yer on the bum.
Anyway, I had been once again to the Classic Basic Unspoilt pubs of Great Britain list, and was struck by one entry, the Fir Tree at Cornsay Colliery, Co Durham. Not only is it incongruous in the list as it seems to be in an industrial area (almost every other listing is in a small rural location) but its not a million miles from the Dun Cow at Old White Lea. Also, it was similarly noticeable that almost nowt seemed to be findable on the tinterweb about this pub. Even if it closed in 1994 ( after the latest (ish) copy) its surprising that no-one has chosen to remember it.
I have managed to find a few vague references - a man in Oxfordshire references the pubs list, even if not the specific pub, and a local walker to the Cornsay area recounts some details at A rare reference to the Fir Tree (paragraph 7), and local parish records reference the owners in days gone by as being (Fir Tree P.H.) Archbld. Dundonald Tomlinson. Yet, thus far, that's it!
I make reference to this only because, whilst am sure the tinterweb existed, albeit in a foetal form in the early 90's, am guessing that the author RWC didn't or could find no point in using it. So it would appear that he fulfilled his search and compiled his list on hearsay alone. If so, what an inspiration that he could have made such comprehensive investigations on this basis, even though of course, the GBG would have listed some of them. I find it a struggle to unearth unspoilt pubs now using the might of info on the WWW, but even though the passage of time will have put paid to many, its highly probable that in addition to some canny research, much of what the list author knew came from asking people.
Perhaps some choice personal hearsay could unwrap some facts about some of the pubs on my list earlier this week. I would be eternally grateful for any info on open or closed "gems" if anyone has any.
In the meantime, given that I have no image of the Fir Tree since I found out about it only 3 years ago when it was, as tinterweb confirms now, likely a farm, here is a pic of the erstwhile classic that is (was) the Dun Cow at Billy Row, Co. Durham,visited by me, WF and Mr P some months after it shut...
(I recall that another sign, perhaps on the side, proclaimed the "famous Dun Cow Inn". It was a target of mine on 3 trips North but I was scuppered twice by time constraints and unreasonable mileages, and lastly, by it closing down. An account of a visit to the pub was posted by one of the Southern CAMRA branches around 2007 but I can't find it anymore - since then its a patchwork of forlorn memories, not least for me, given my wretched record of visits.
Wee Beefy
Lost, even on the Internet
firstly, can I make mention of the fact that I am aware that changing my blog name to be just a beer and pub blog from "Unspoilt British pubs and Cretan kafenions" has ironically ended up generating many more articles about unspoilt pubs. Granted, kafenion coverage is intermittent, but its still a typical scenario whereby you ditch something only for it to return to bite yer on the bum.
Anyway, I had been once again to the Classic Basic Unspoilt pubs of Great Britain list, and was struck by one entry, the Fir Tree at Cornsay Colliery, Co Durham. Not only is it incongruous in the list as it seems to be in an industrial area (almost every other listing is in a small rural location) but its not a million miles from the Dun Cow at Old White Lea. Also, it was similarly noticeable that almost nowt seemed to be findable on the tinterweb about this pub. Even if it closed in 1994 ( after the latest (ish) copy) its surprising that no-one has chosen to remember it.
I have managed to find a few vague references - a man in Oxfordshire references the pubs list, even if not the specific pub, and a local walker to the Cornsay area recounts some details at A rare reference to the Fir Tree (paragraph 7), and local parish records reference the owners in days gone by as being (Fir Tree P.H.) Archbld. Dundonald Tomlinson. Yet, thus far, that's it!
I make reference to this only because, whilst am sure the tinterweb existed, albeit in a foetal form in the early 90's, am guessing that the author RWC didn't or could find no point in using it. So it would appear that he fulfilled his search and compiled his list on hearsay alone. If so, what an inspiration that he could have made such comprehensive investigations on this basis, even though of course, the GBG would have listed some of them. I find it a struggle to unearth unspoilt pubs now using the might of info on the WWW, but even though the passage of time will have put paid to many, its highly probable that in addition to some canny research, much of what the list author knew came from asking people.
Perhaps some choice personal hearsay could unwrap some facts about some of the pubs on my list earlier this week. I would be eternally grateful for any info on open or closed "gems" if anyone has any.
In the meantime, given that I have no image of the Fir Tree since I found out about it only 3 years ago when it was, as tinterweb confirms now, likely a farm, here is a pic of the erstwhile classic that is (was) the Dun Cow at Billy Row, Co. Durham,visited by me, WF and Mr P some months after it shut...
(I recall that another sign, perhaps on the side, proclaimed the "famous Dun Cow Inn". It was a target of mine on 3 trips North but I was scuppered twice by time constraints and unreasonable mileages, and lastly, by it closing down. An account of a visit to the pub was posted by one of the Southern CAMRA branches around 2007 but I can't find it anymore - since then its a patchwork of forlorn memories, not least for me, given my wretched record of visits.
Wee Beefy
Wednesday, 22 February 2012
Wee Beefy's pub bites. Again.
Good evening,
heres just a few crumbs of info on some Sheffield pubs.
Unchanged Cranes
Rumours of uncorroborated difference and unsettling unusualness in the 3 Cranes appear greatly over exaggerated. By myself. In on Tuesday evening with Waaarf, I noted Moonshine, Camerons Strongarm and Doom Bar were on out of the regulars, so I went for Moonshine. However, Luke confirmed that there was a Blue Bee Tangled Up IPA on the way, and a dark and a light Welbeck Abbey brewery beer to come. If I get chance to get in Friday or Saturday I hope I'll have chance to sample one of them. As an aside, in case not previously reported, there is a card machine at the Cranes, albeit with a £5.00 limit, but as more and more pubs are catching on to its convenience, that can only be a good thing. I was able to go straight in from work without detouring to a cash machine, and thus not wasting valuable beer time.
The Lescar, Sharrowvale.
Not been in the Lescar Hotel for a while, not since a leaving do in August. I can't really escape form the fact that i have had a mixed bag of experiences in there, with some fascinating approaches to keeping and serving beer, but also some notably excellent pints, like a pint of White Shield on my first visit, and a bevvy of stunners last night (Chala, Jacqui and Mandy, you can all share this accolade with the beers....).
First up was a pint of Box Steam Tunnel Vision, a refreshing, delicate but not weakly flavoured 4.2% session beer which lasted an expensive dearth of time. Next up I had a pint of Mike Halls (Dark Angel Brewery/Cropton) Cherry Porter, which was powerful in the roast malt and creamy in the finish, and had just enough cherry to be honest, but not enough to make me cringe. Brilliant.
I also tried the Wold Top Grain of Truth, which was a typical Wold Top offering (and I mean that in a good way), but alas it was quite "advanced" in proceedings by the time I did, so my recollections amount to it being a nice beer! Even so, that's an excellent range (also York Terrier and I think Moonshine); not least because I only got to try the Box Steam brewery's offerings for the first time in September at the excellent North Star in Steventon Oxfordshire, so I consider it a rare visitor to these parts.
We were sat at the right of the bar near the doorway to the back room and there is a very large blackboard on the wall advertising current and upcoming beers. On this visit every one was served in tip top condition, and the breadth of choice seen and promised persuades me I'll be back again soon.
DAda
I have written their name different to normal because of some Thornbridge promo material I spotted printing the name as above. I don't care which way it is personally, but I wouldn't want to be getting it wrong. That would be too much to bare...
Not that there is any such clarity on the outside of the pub mind. Anyarr, beers wise it was as you were the other day in terms og "guests" ( I consider left hand pumps 3 and 4 thus), but on the regular pulls Wild Swan replaced Sequoia and Lord Marples the Black Harry. I obviously had the rather more scintillating delights of Pollards coffee milk stout, a kind of disorientating beer manna that makes me smile and cancel plans, and another half of their oddly enjoyable pecan and oyster pale ale Puja. This time the perfumed notes were lost a little, but its still an interesting beer. The fact that I insist on taking the piss out of the concept of the ingredients and then insist on buying it should perhaps demonstrate that I am trying to pretend I don't like it...
Jamie informs me that some of them thar Magic Rock beers will be on the bar soon including Cannonball, on cask. Am looking forward to trying that since it was only available in key keg on the brewery launch night. Worth a pop in if only to get the Pollards which I predict the Magic Rock will dislodge.
Cheers!
Wee Beefy
heres just a few crumbs of info on some Sheffield pubs.
Unchanged Cranes
Rumours of uncorroborated difference and unsettling unusualness in the 3 Cranes appear greatly over exaggerated. By myself. In on Tuesday evening with Waaarf, I noted Moonshine, Camerons Strongarm and Doom Bar were on out of the regulars, so I went for Moonshine. However, Luke confirmed that there was a Blue Bee Tangled Up IPA on the way, and a dark and a light Welbeck Abbey brewery beer to come. If I get chance to get in Friday or Saturday I hope I'll have chance to sample one of them. As an aside, in case not previously reported, there is a card machine at the Cranes, albeit with a £5.00 limit, but as more and more pubs are catching on to its convenience, that can only be a good thing. I was able to go straight in from work without detouring to a cash machine, and thus not wasting valuable beer time.
The Lescar, Sharrowvale.
Not been in the Lescar Hotel for a while, not since a leaving do in August. I can't really escape form the fact that i have had a mixed bag of experiences in there, with some fascinating approaches to keeping and serving beer, but also some notably excellent pints, like a pint of White Shield on my first visit, and a bevvy of stunners last night (Chala, Jacqui and Mandy, you can all share this accolade with the beers....).
First up was a pint of Box Steam Tunnel Vision, a refreshing, delicate but not weakly flavoured 4.2% session beer which lasted an expensive dearth of time. Next up I had a pint of Mike Halls (Dark Angel Brewery/Cropton) Cherry Porter, which was powerful in the roast malt and creamy in the finish, and had just enough cherry to be honest, but not enough to make me cringe. Brilliant.
I also tried the Wold Top Grain of Truth, which was a typical Wold Top offering (and I mean that in a good way), but alas it was quite "advanced" in proceedings by the time I did, so my recollections amount to it being a nice beer! Even so, that's an excellent range (also York Terrier and I think Moonshine); not least because I only got to try the Box Steam brewery's offerings for the first time in September at the excellent North Star in Steventon Oxfordshire, so I consider it a rare visitor to these parts.
DAda
I have written their name different to normal because of some Thornbridge promo material I spotted printing the name as above. I don't care which way it is personally, but I wouldn't want to be getting it wrong. That would be too much to bare...
Not that there is any such clarity on the outside of the pub mind. Anyarr, beers wise it was as you were the other day in terms og "guests" ( I consider left hand pumps 3 and 4 thus), but on the regular pulls Wild Swan replaced Sequoia and Lord Marples the Black Harry. I obviously had the rather more scintillating delights of Pollards coffee milk stout, a kind of disorientating beer manna that makes me smile and cancel plans, and another half of their oddly enjoyable pecan and oyster pale ale Puja. This time the perfumed notes were lost a little, but its still an interesting beer. The fact that I insist on taking the piss out of the concept of the ingredients and then insist on buying it should perhaps demonstrate that I am trying to pretend I don't like it...
Jamie informs me that some of them thar Magic Rock beers will be on the bar soon including Cannonball, on cask. Am looking forward to trying that since it was only available in key keg on the brewery launch night. Worth a pop in if only to get the Pollards which I predict the Magic Rock will dislodge.
Cheers!
Wee Beefy
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