Most liked posts in thread: Lager/Beer & Bradford City (now with Poll)

Morning Bigrod I had a couple of pints of Blue Moon Belgian beer on Saturday at The Railway Hotel Halifax soul event celebrating Derek’s appointment . Very enjoyable day out

 

Is that because it's a popular subject?

 

He was only pulling your chain, Rod! Relax man, have a Skol.

 

Oh Adams...thought you meant..

 

I'm off to Southwold next week. Adnams is high on my list of places to visit

 

Ring of Bells and Lord Clyde served a good pint of Tetleys bitter.too in the mid 70s

 

It's just a bit of fun Rodders, ease up.

*no moderators were harmed in the making of this post*

 

Yes absolutely. There were too many to mention really.. Remember those were the ones that stood in the face of electric pump installation. Boy it showed!

 

Or a 'Black and Tan' ..

 

That’s Guinness and bitter.

 

Snakebites anyone?

 

From your (former) Belgian correspondent. I found both Duvel and Westmalle triple bottles in Morrisons. Both great beers, for very different reasons. One sharp blond, one full-bodied amber.
But: what's this? Neither have a sediment in the bottom of the bottle, like they should. Is this to cater for Brits who are not used to pouring the beer off the sediment, leaving the goo at the bottom of the bottle?

 

Problem as I see it is that the major industrial breweries have focused on lager, but what they all produce is something that is, as is said over here, like making love in a canoe*. Only without any of the enjoyable aspects of that activity. You have to go to the craft brewers everywhere, and some of the quality European/Germanic brewers, for the good stuff. Steigl and Ottakringer from Austria, for two personal favourites.

A pub in what was East Berlin will do nicely as well! Very nice draught Kölsch at the Sophien'eck.

RCB

*it's, ahem, intercoursing close to water

 

Can't remember Duvel having sediment for a long time. I sell it here in Tallinn, and there's no sediment in the bottle, and pours clear. Interesting fact - that sediment (yeast) is still the original strain which was brought over from Scotland back in the 1920's! There's been a few instances of yeast being taken from one place to another. I can't remember which beer it is (its one of the early Czech lagers), but it's brewed from a strain of yeast, which was stolen by the owner when he was touring another brewery, and dipped his hankerchief into the fermenting vat and took it back to his brewery.
ps I've just had a shipment of the Duvel Tripel Hop Cashmere. Dangerous stuff!

 

And quite rightly so. Made in the same way, many not filtered or unpasturised and secondary ferment in the keg (as I know to my cost during hot weather!). They used to moan they are dispensed by gas, but this is not the case. All the craft kegs I use in my bar, are dispensed using pressurised air - the same way you get BIB wine out of the box. It just squeezes it up the lines and is naturally carbonated without any additional CO2 added. Camra need to move with the times. If they had it their way, they'd throw any beer of the list if it wasn't still in coopered wooden barrels!

 

Reluctantly!