Beer of the week #91: Coopers Sparkling Ale

The Australian booze brand Coopers is immediately familiar to most of us home brewers. For years they’ve been knocking out some of the best beer kits on the market, enabling amateur brewers to conjure up 40 pints of tasty ale with little more than a kettle, big bucket and spoon. Despite moving on to other home brewing techniques we still resort to these kits every once in a while, using them as a beery base to test out our home grown ingredients, or simply to rattle out a quick-n-easy big batch for Christmas, pimped up with some fresh hops.

Such is our familiarity with Coopers’ home brewing fame, it’s easy to forget they also produce some superb commercial ales having started out brewing beer way back in the 19^th century.

We were reminded of the Coopers legacy in a recently launched book, The 50 Greatest Beers of the World by Tim Hampson (we’ll be interviewing Tim about his excellent work soon). He has deservedly found a spot for Coopers Sparkling Ale among his choices, stirring me into beer ordering action to reacquaint myself with it.

For decades, Australian beers have a bad reputation among British ale enthusiasts, which is hardly surprising given the high volume of insipid lager that is all to frequently seen clogging up bars, supermarket shelves and hogging major event sponsorship deals. But this ale is the real deal.

Australia is now home to some of the most exciting new hops around, but it’s a more established variety, ‘Pride of Ringwood’, that flavours Coopers Sparkling Ale. In this beer, Tim describes these hops as having “peppery, herbaceous and even woody notes”. My taste buds also hit upon a tangy fruit bitterness and I’ll agree that an oaky spiciness is definitely detectable. It’s far from a head-shaking bitter attack that many modern ales possess, but it does linger well, along with some light yeastiness as the booze begins to bite.

That booziness weighs in at 5.8% and the malt that’s responsible for it is very similar to a traditional English bitter, accentuating the fruitiness (or maybe it’s the main cause of the fruitiness) and giving it some smoothness beneath a dry fizz.

The sparkle from this ale comes from bottle conditioning, so it’s all natural, and also means there’s a layer of yeasty sediment at the bottom of the bottle. Coopers pouring instructions invite its ale guzzlers to gently mix the sediment before drinking or pour carefully to leave it behind. I’m usually a mixer and think doing so, particularly with this beer, brings an extra bit of character to the drinking experience.

The mass produced Aussie lagers that proliferate British bars are not a patch on our home brews and shouldn’t be used to judge a nation’s beer output. Coopers Sparkling Ale is much more like the standard we would want our brews to achieve.

Fancy some proper Australian beer? You can get hold of a bottle of Coopers Sparkling Ale from Beers of Europe

Tim Hampson’s ‘The 50 Greatest Beers of the World’, published by Icon Books, is out now and can be ordered from Amazon

The lowdown

Brewery: Coopers Brewery, Adelaide, Australia
Beer name: Sparkling Ale
Strength: 5.8%

 

The post Beer of the week #91: Coopers Sparkling Ale appeared first on Two Thirsty Gardeners.

from Two Thirsty Gardeners http://twothirstygardeners.co.uk/2016/09/beer-review-australia-coopers-sparkling-ale/

The Understated Value of Electric Radiators

Designer radiators are taking over our households. And with good reason too: with nearly all other elements of a modern room receiving closely-considered design treatment, radiators can no longer afford to skimp on design. Today’s homeowners want a room to bear a congruent style, something that inspires and relaxes in equal measure. Though traditional radiators are reliable defaults to the problem of interior heating, it’s hard to deny that they can be difficult to set up, and may require temperamental pipe routing – not to mention a painstaking balancing process.

Given the nature of classic radiator installation, then, it would be difficult to find a more convenient radiator than an electric one. Firstly, electric radiators are 100% energy efficient, which means that all electrical energy used converts directly into heat for your room. Unlike a boiler controlled by central heating, this radiator configuration wastes no energy before it’s released from your radiator. They’re also easier to set up than traditional radiators. You can place them almost anywhere and turn them on; there are no pipes to set up, no balancing to concern yourself with, and none of the inevitable consequential stress.

Perhaps with these undeniable conveniences in mind we’ll see more of these types of radiators flood radiator retailers. With designer radiators taking up a growing region of the domestic heating market, we may see consumers seeking even further convenience with their purchases. A product that; foregoes the preparation and installation process, is attractive aesthetically, works as intended, and is operable straight out of the box; may be the next logical step to take. Another thing worth taking into account is the increased relevance of global warming in today’s world. With traditional radiators accounting for a significant amount of atmospheric carbon release, these electric alternatives are going to appear even more attractive to those shopping for radiators which also achieve a smaller carbon footprint.

Electric heaters are undeniably forward-looking: they run equally well by harnessing sustainable fuel sources, rather than their gas-powered counterparts, which are expensive to run and damaging to the environment. Fossil fuels are becoming scarcer – this is no longer a point of contention in the energy world. Renewable energy is beginning to dominate global energy sectors, with many governments taking little delay in passing the appropriate energy use reduction laws.

It would be premature to underestimate how valuable this consideration will become in nearing years. Planet-friendly brands are already reshaping consumer habits and culture; coffee cups are often completely recyclable, cars are running on cleaner or totally renewable fuels, clothes are used and re-used, and cycling to work is all too often touted as a better transport solution.

What’s more is that these changes are advertised wherever they’re found. Edibles will almost always market themselves based on their planet-conscious approach. It has become a cultural matter of pride to produce and consume sustainably, and it’s only a matter of time until this trend permeates the housing infrastructure market.

Depending on their impending effect on traditional radiator setups, it could be a welcome change.

Electric radiators are available in a wide range of world-class designs at Designer Radiators Direct. They’re best paired with a thermostat, as this extra element gives you even greater control over your comfort and wellbeing – choose the exact temperature you would like, sit back, and enjoy the warmth. Installing a thermostat remains a much more convenient process than installing a house gas network.

The post The Understated Value of Electric Radiators appeared first on UK Home Improvement Blog.

from UK Home Improvement Blog http://www.ukhomeimprovement.co.uk/the-understated-value-of-electric-radiators/

Beer of the week #90: BAD Co, Comfortably Numb

We  consider ourselves generous folk. People send us stuff and, in turn, we like to share the spoils with our friends.

Take, for example, my recent good fortune at receiving a four-pack of beer from Yorkshire brewery BAD Co. Their beers, each with a rock music moniker, are highly thought of. I could’ve guzzled them all myself. But, no, not me. I took the box up to the recently held Frocester Beer Festival and gave a bottle each to three of my pals as a take-home cure for the post festival blues.

The brewery’s PR team were keen to get my feedback on their booze, but I think that through this act of generosity I’m offering them a more rounded view of their output by inviting my haggard old beer drinking chums to share their thoughts. I hope they don’t mind.

And to keep the spirit of sharing rolling along, I am now publishing their feedback with you, our website readers. Some might like to call this ‘lazily passing on responsibility”. But they may simply be envious of missing out on the spoils.*

Here, then, are the four BAD beers, as tasted by me and my festival pals, and some notes on our own rock-n-roll, beer induced, festival BAD boy behavour…

Wild Gravity, 5.2%

The style: American Pale Ale

The music: A superb song by Talking Heads on their album ‘Speaking in Tongues’ (one of my all time favourites). Its full title is ‘I Get Wild/Wild Gravity’ and the lyrics are full of lines that could come from someone who has partaken in one too many ales. Such as “It’s hard to hold on to the ground”, “I get up, climbing out, how did I get home?” and “A place there where everything spins.” I feel drunk just writing them down.

The drinker: Larry

BAD boy antics: A beer festival veteran, Larry is always very well behaved. But he is the holder of the record for “most hog roast rolls consumed in one day.” No-one can remember how many he had, but it was approaching double figures. This year he ate none. Change of caterers.

The verdict: Larry poured his beer after a “30k bike ride in glorious bright sunshine”. Blimey. Perhaps there’s another reason he’s stopped eating hog roasts. He went on to say “the most noticeable aroma was that of pineapple and bitterness. First taste was cool and refreshing. It has a punch to the flavour, if I’m honest a little too much for my liking, but having said that the 330ml bottle disappeared quicker than I was expecting so it can’t have been that bad. Overall a little too hoppy and malty to have more than a few whilst lounging watching the grass not cut itself, but pair it up with an ‘in your face’ meal and it would hold its own nicely.”

Dazed & Confused, 5.5%

The style: Milk Stout

The music: Originally a song by Jake Holmes. The most famous version was recorded by Led Zeppelin on their debut album, which Jimmy Page tinkered with, crediting only himself. Holmes filed a lawsuit in 2010 and got an ‘inspired by’ credit on a 2012 live album.** The brewery describe this beer as having “complex flavours with an easy drinking character” perhaps insinuating that the 5.5% booze and easy drinking nature of a traditionally heavy beer might leave the drinker both dazed and confused?

The drinker: Rory

BAD boy antics: This was his third beer festival. Last year he made a makeshift bed out of two camping chairs and had a nap during one of the band’s sets. This year he stayed awake and took part in some undignified moshing. Good lad.

The verdict: Rory chilled his beer in a wine fridge for several days before opening. “It poured nicely. Dark, though with scant head produced. Perhaps my pouring technique needs work.” And what about the taste? “Astonishing!” Hurrah! He went on to praise it for being “almost lager-like in it’s lightness. A smooth and gentle beer which does not assault the senses. Plus my wife liked it, too!” How much of that sensual revelation is down to the wine fridge, we’re not sure, but hopefully it’s enough to persuade Rory’s wife to allow a little more room in the wine fridge for beer.

Love Over Gold, 4.1%

The style: Blonde ale

The music: Named after dad-rock favourites Dire Straits’ fourth studio album, a record that kicks off with the 14 minute meandering classic ‘Telegraph Road’. Earlier this year, Joseph Knopfler, son of songwriting frontman Mark, released his own booze, ‘Pedrino’, a blend of sherry and tonic water.

The drinker: Adam

BAD boy antics: Adam made his Frocester debut last year and went home with an inflatable doll, previously owned by a festival-going hen party. This year he made the amateurish error of having a couple of afternoon pints of local cider. The delay in writing this blog is as a result of a three-week sobering up period before he could tackle the beer (but he was still not well enough to abandon the comforts of his pyjamas).

The verdict: Being more familiar with the new craft beer scene than Larry or Rory, the New-World hoppiness was much less of a surprise to Adam. “I get the grapefruit notes coming through and the bitter note at the end” he commented, although he cast some doubts on the bottle’s claims of being “bold and fearless.” He qualified this by adding “because it’s mellow I actually think it’s more sophisticated than those ales that try and punch your taste buds in.” The dog’s tasting notes were not available.

Comfortably Numb, 3.8%

The style: Pale Ale

The music: Comfortably Numb is a song from concept album ‘The Wall’ by Pink Floyd and is notable for its noodly guitar solos. ‘The Wall’ was later made into a movie starring Bob Geldof and features all sorts of hallucinogenic nonsense.

The drinker: Nick

BAD boy antics: FBF stalwart Nick has behaved impeccably since an unfortunate incident with old school mate Martyn’s homemade wine in the late 1990s. Thankfully it’s now impossible to sneak any booze past the festival security staff, and Martyn hasn’t been seen since, enabling Nick to take up the role of shepherd, steering his flock of festival friends away from too much harm.

The verdict: Sneaky Nick made sure he kept the lowest strength beer for himself to ease his way up to drinking speed post beer festival. Despite dipping below 4% he was impressed with the flavour, commenting “it smells of mango, with an initial taste of the tropics met by a surge of aggressive dry bitterness. So while my nose is alighting on a Caribbean island, my tongue is being violent beaten in a dusty Leeds alley.” But he actually thinks this is a good thing. “It all works rather well. Light body, nicely gluggable, and superb hop flavours with a complexity that builds through every mouthful.” Music to a craft beer fan’s ears.

In summary

A decent four-pronged performance from BAD Brewery, impressing not only those of us who regularly drink modern, hop-forward beers, but also going down well with the traditionalists in our group. Our applause is worthy of an encore, adding to the praise the brewery is already receiving. We would even suggest they might like to shift a few beers to Frocester Beer Festival next year – we can guarantee at least four takers.

 

*Note: Rich didn’t receive a bottle from me. That’s because he failed to attend this year’s festival.

**Sketchy details from Wikipedia. Led Zeppelin employ good lawyers. If I’ve got something wrong, let me know and I’ll change it. Two Thirsty Gardeners vs Led Zeppelin in court would be a huge mismatch.

 

The lowdown

Brewery: BAD Co, Dishford, Yorkshire
Beer name: Comfortably Numb
Strength: 3.8%

 

The post Beer of the week #90: BAD Co, Comfortably Numb appeared first on Two Thirsty Gardeners.

from Two Thirsty Gardeners http://twothirstygardeners.co.uk/2016/09/beer-review-bad-co-brewery-comfortably-numb/

How Drain Relining Can Fix Your Drain

Home Sweet Home. We all love our homes. Whenever we’re tired or away for days, we miss the comforts of home. We have precious memories of our homes because most of us have spent our childhoods or other valuable times in our life there. Obviously, home improvement is one such task which everyone does sooner or later because nobody wants to live around unhealthy or uncomfortable surroundings.

With time, your home becomes older and so do the materials used in the home like the furniture, pipes, wires etc. With pipes and drainage systems, you will usually encounter leakage or breakage over time. In this article we will specifically discuss how drain relining can fix your drain.

Pipe and drain relining

Drains and pipes which are located externally are more prone to damage. They can get damaged for many reasons and these damages can leave the pipes unfit for use. Damage can depend on the location and environment you live in. For example, in humid areas like Brighton, there can be a higher chance of drain damage.

So what does pipe and drain relining mean?

Usually, when a pipe damages, we look to the simple solution of replacing it. But this is not always as straightforward as you may think because of difficulties such as digging trenches. The cost of replacing drains can also be high.

So another option is relining the pipes. 

Pipe relining is a process of repairing the pipes rather than replacing them. A sewer line or an entire pipe work can be repaired by constructing a new pipe within the existing one. This is done by no dig or trenchless techniques.

Advantages of pipe and drain relining

Here are some advantages of implementing relining:

• Save money, time and effort – Relining techniques do not require digging, so this can save a lot of time, effort and digging costs.

• Repair a range of damages – These techniques can be used to repair leaking joints, tree root intrusions, big cracks and minor and major pipe failures.

• Varied applications – Relining is suitable for domestic, industrial and commercial applications.

• Permanent solution – Relining is a permanent solution to all the drainage related problems and offers highly improved flow characteristics. The minimum length of 0.5m can be installed using relining.

• Government Approved– Relining is a government approved technique.

When should drain and pipe relining be used? How is it done?

Sites, scenarios and working are always different but in most cases, relining is a successful solution. The relining technique is initiated by passing a camera through the pipe. This helps to identify the spots where damage has occurred and which method must be used next. The process is known as the detailed drain camera inspection technique.

Critical situations in terms of drain relining may occur when the diameter of the pipe is small. The tolerance of a thick pipe is obviously greater than that of a thinner pipe.

Tree roots are a major threat to pipelines as they can break the pipeline. Tree roots are very strong and slowly push their way out from a pipe.

 Once inspected with a drain camera, weak spots are identified. It’s not always that the complete pipe is damaged. In most cases, only a few spots are damaged.

After calculating the diameter of the original pipe, the next step is to repair the pipe using relining. The thickness of the new pipe is decided by the experts and that’s it, your drain problem is solved.

Conclusion

Drainage and pipe problems are not a new thing. They have been there since the existence of pipes and drainage. Solving these problems using newer techniques is the best solution in most cases as it cuts down expenses, effort, time and is eco-friendly.

If you have drain problems, you can get more information from experts such as those at Detection Drain Services.

The post How Drain Relining Can Fix Your Drain appeared first on UK Home Improvement Blog.

from UK Home Improvement Blog http://www.ukhomeimprovement.co.uk/how-drain-relining-can-fix-your-drain/

Quick Tips for Laying Laminate Flooring

While most people prefer to trust the professionals to lay their laminate flooring, it is often possible to install your own laminate if you have decent DIY skills and are reasonably confident. It goes without saying that this will be easier in a regular shaped room with an even floor, straight walls and minimal awkward spaces or features.

If you are determined to have a go yourself, here are a few simple tips that should help you to avoid common problems.

Prepare thoroughly

You will need to check the integrity of the sub-floor and ensure it is level. Minor depressions may not be a problem when laying new flooring, but any large dents in your floor must be dealt with if you want to avoid damaging your laminate. Check the type of underlay recommended for use with your laminate and make sure it is suitable for use on your specific type of sub-floor. Using the wrong underlay can cause irreparable damage to your new laminate.

Allow your flooring time to acclimatise

Many people, when laying laminate for the first time, underestimate the importance of letting their new flooring acclimatise to the conditions in their home. This is a hugely important step. You will need to bring the packs of laminate into the room in which your flooring will be laid and leave them to adjust to the temperature and conditions. Check the manufacturer’s guidelines to see how long you should leave your floor before laying it, which will generally be around 24 hours. Skipping this step could lead to your new floor buckling, cracking or splitting, depending on the conditions in your home and where the planks were previously stored.

Always follow the instructions

It might seem obvious, but read, re-read and re-read again the manufacturer’s instructions before you start work on your floor. Even if you have previously laid laminates, there is no harm in refreshing your memory and you may find the fitting process is a little different if you are using a different brand or line. It is easy to become impatient and rush through the more tedious parts of the job, but a lack of attention to detail is one of the main causes of bad DIY jobs. If you follow all the manufacturer’s instructions and take your time on every step of the installation, you will also find that you are more likely to be covered by the manufacturer’s guarantee in the event of something going wrong or your floor being damaged.

If you wish to know more about laminate flooring in Liverpool or are looking for a new carpet for your home, please visit Carpet Design and Flooring for more information.

The post Quick Tips for Laying Laminate Flooring appeared first on UK Home Improvement Blog.

from UK Home Improvement Blog http://www.ukhomeimprovement.co.uk/quick-tips-for-laying-laminate-flooring/

An interview with… the whisky psychologist

Everyone knows that beer and cider are the world’s greatest boozes. It is indisputable fact. But what comes in third is very much up for grabs.

I insist the answer is whisky. Like the best beer it starts with good grain, before craftsmen, nature and time set to work on it, creating an infinite number of intoxicating drinks with subtly shifting flavours that never fail to raise the spirits or warm the soul. Strangely, Rich isn’t much of a whisky fan, electing wine in his number three slot instead.

So when we heard the Scotch Malt Whisky Society had teamed up with top psychologist and research scientist Dr Adam Moore (pictured) to create a ‘flavour behaviour test’ to show how personality can link to whisky preference, it was me who leaped online to fill in the short questionnaire.

We managed to catch up with Dr Adam to ask him a few questions about the profiling, but first I had to see how successful my own results turned out to be. I’ve always sought peaty whiskies when given the opportunity, appreciating their unique smoky character that’s distinctly different from any other kind of booze. So when I was told I should be looking at ‘juicy, oaky and vanilla’ whiskies instead, I was a little surprised.

On the recommendation of the Scotch Malt Whisky Society I got hold of a bottle of a 25 year old Speyside that promised ‘musky, floral and sweet perfumes’. And it’s sensational. At a whopping 55.1% ABV it instantly widened my eyes and lengthened my grin, and was subsequently diluted with a splash of water, which I’ve heard also brings out more of the aroma – particularly useful for those floral notes. It’s complex and full of flavour with not a hint of aggressive burn, and you can detect a touch of honey sweetness soothing the newly invigorated senses while a wandering mind starts recalling fresh, Scottish mountain air. It’s winter-fruit juicy and ginger-spicy and was quickly becoming a new favourite evening companion.

I’m not going to ditch the peat but will definitely keep an eye out for more whiskies in the juicy, oak and vanilla category. Happy with my results, it was time to quiz Dr Adam on a job well done…

Why did you decide to undertake this research into whisky taste preferences?
The Scotch Malt Whisky Society approached me to research the topic and I thought it was really interesting. I didn’t know of anyone who’d tried something like this before

Has this type of research taken place in other areas of the food and drinks business?
There has been research into how much people eat, of course, and what types of foods (i.e. sweet, salty, etc.) they are likely to prefer on an ongoing basis. There has also been research into what sorts of menu choices and advertisements will elicit preferences/choices for certain types of food(s). But there hasn’t been anything quite like Flavour Behaviour and what we’re doing.

Were you surprised at how well you were able to match personality with whisky preference?
Yes. When you think about how complex whisky is, how many different options/choices there are, and then you factor in each person’s individual experience/journey through that world, it is really something to be able to accurately predict things they will like without really knowing anything else about them besides basic personality.

Did you notice any differences in personality and preferences within different countries?
No, and I wouldn’t have expected to find something like that anyway. Personality is a human universal – it works pretty much the same way regardless of where you live. So the consistency of relationships across countries was right in line with decades of previous psychological research.

What are some of the key flavour profiles within whisky than changed according to personality?
The Scotch Malt Whisky Society promotes its whisky according to 12 flavour key profiles (rather than by traditional regional categories) and the Spicy & Dry flavour profile seemed to have links to multiple personality traits, and to vary widely between being preferred to being disliked, depending on the trait or combination of traits. There were others that were also linked to personality traits, of course, but that one seemed to have the most links to various traits.

Have you taken the test yourself? What were the results and did you like the whisky style it came up with?
I haven’t because I built it, and I know what my personality profile is, so I know what would be recommended for me. There were two recommendations for me (since I have two personality traits tied for strongest), and one I knew I liked. The other I didn’t know much about, but have very much enjoyed trying it out!

Are you planning on developing this research even further?
The findings of the Flavour Behaviour test are yet to be analysed fully – depending on what data we find, we may look to explore this topic further

And finally, Thirsty Rich isn’t much of a whisky drinker. He’s a grumpy man, preferring to sit alone in his shed with a pint of cider than go out socialising. Is there a whisky out there that might convert him?
Just from that I’d say Old and Dignified sounds about right… Then again, to convert him, maybe he should try Young and Spritely?!

 

To find a whisky style to match your personality, visit www.Flavourbehaviour.com

For more on the Scotch Malt Whisky Society, visit www.smws.com

Mmmm, whisky. Special booze from the Scotch Malt Whisky Society

The post An interview with… the whisky psychologist appeared first on Two Thirsty Gardeners.

from Two Thirsty Gardeners http://twothirstygardeners.co.uk/2016/09/interview-whisky-psychologist/

Beer of the week #89: Caledonian Brewery, Coast to Coast

Call me old fashioned, but I’ve always liked a drop of Deuchars IPA and even today, in beer utopia, I still find myself occasionally sitting on a booze-n-sweat stained pub sofa nursing a pint of the stuff. Usually while waiting for a curry. The pub is round the corner from my favourite curry house and the 25 minute wait is the optimum time for a pint of Deuchars refreshment. Unfortunately, the curry house is currently ‘closed for refurbishment’, although it has started to take on more of a ‘closed forever’ look about it.

Deuchars is brewed by a big player in the beer market, the Caledonian Brewery. It’s part of the Heineken group and the IPA is on the beer list of many tied-pubs throughout the land, hence me getting my Scottish IPA fix in the West Country. As with numerous old breweries they’ve been paying attention to the craft-enlightened era we’re currently enjoying and, understandably, want to be part of the action.

Some folk get a bit sniffy about big, established performers tossing their hats into the crowded craft ring. But not me. Give me decent beer and I’ll drink it, no matter the size of the organisation boiling the hops behind the scenes.

I’ve managed to get my hands on The Caley’s ‘modern craft beer’ range of bottled beers. There are three to try: a rye ale called Rare Red, a ‘Three Hop’ lager and Coast to Coast, a pale ale. For this review I’ve decided on the latter. How does it compare to the brewery’s traditional ales like Deuchars? And is it on a par with some of its new brewing competitors? Time to find out…

Coast to Coast is so called because it uses hops from the American West coast (it says there are six varieties, four of which are listed – see below – with the other two being unnamed hops in development) and their favoured ‘Maritime Malt’ from the British east coast. The bottle promises a ‘fresh citrus and piny hop aroma’ and it certainly delivers on that, but there’s also an essence of the British pub about it too.

Drinking it is more of the same, fulfilling the brief of an American-meets-British pale ale experience. The citrussy, piny hops are obvious but not as in-your-face as many US pale ales; and the malty, yeasty character of Deuchars – soft, biscuity and a little bit rustic – is also evident. And it finishes with some dry bitterness to accompany the sweet zesty flavours lingering on the lips.

It’s a very good pale ale and, I would imagine, is particularly appealing to any of The Caley’s loyal drinkers who might be eager to dip their noses into the new-fangled world of American-hopped beers. There are a lot of American pale ales around that have a cleaner, fuller hop flavours than Coast to Coast, but I like the fact that this one is a little bit different. The hopping may be quite reserved compared to those hop-overloaded beers, but this allows the Scottishness of the beer to announce itself with good effect. I’ll gladly drink more of this in the comfort of my own home, but seeing as old-style Scottish IPAs are becoming an endangered species, if that curry house ever re-opens I’m back on the Deuchars.

The lowdown

Brewery: Caledonian Brewery, Edinburgh, Scotland
Beer name: Coast to Coast
Strength: 4.6%
Hops used: Centennial, Columbus, Simcoe and Cascade

 

Note: The Caledonian Brewery sent me several beers, including this one, as ‘research’ for a piece I’m writing on Scottish beers. Hard work, researching beer, not to mention the impact all that alcohol has on the body. Might as well use it for our own purposes as well. Saves me finding another beer to drink this week…

The post Beer of the week #89: Caledonian Brewery, Coast to Coast appeared first on Two Thirsty Gardeners.

from Two Thirsty Gardeners http://twothirstygardeners.co.uk/2016/09/beer-week-review-caledonian-brewery-coast-coast/

Things to make with Drambuie

Not sure what to do with that random, dust covered bottle that lurks at the back of your booze cupboard? Sending it for the school raffle would be a waste, right? In our new series, we polish up unusual boozes and forgotten bottles, twist the cap and set them to work.

First up, a stone-cold Scottish classic…

 

The Drink: Drambuie

History: July, 1746. Bonnie Prince Charlie was on the run after receiving a good hiding at the Battle of Culloden. Whilst legging it over the Isle of Syke – with the King’s men in hot pursuit – Charlie chanced upon a tough Highland clan, headed up by John MacKinnon. Clan MacKinnon smuggled the Bonnie Prince away to safety, and as a reward, Charlie gifted the clan the secret recipe to his own special liqueur. Which became known as Drambuie.

Interesting fact:
 This fanciful tale of derring-do was immortalised in the ‘Sky Boat Song’. Rod Stewart does the best version, here.

Tasting notes: Honey-coated, mellow whisky burn, with delicate spicy notes and herby wafts of heather.

 

Six Great Things to make with Drambuie.

1. The Tabard Cocktail

On paper, it’s an irresponsible mix of strong spirits. But do not fear, do not baulk – this crazy trio* make for a fine cocktail. Just make sure you sip it slowly.

• 1 1/2 oz. Reposado tequila
• 1/2 oz. Sherry
• 1/2 oz. Drambuie
• Dash orange bitters

Combine ingredients over ice, stir until well chilled, then strain into your cocktail glass of choice. Add a flowering lavender stalk or a sprig of rosemary if you are feeling particularly bonnie.

2. Drambuie Coffee

A drink to warm your sporran after a post-trossachs winter ramble. Not to be consumed before bedtime; this caffeine/booze combo will keep you awake for hours.

• 3 tbps Drambuie
• 1 tsp light brown sugar
• One cup coffee
• Double cream

Add sugar to coffee. Stir. Add Drambuie to coffee. Stir. Dollop the cream on top. Easy.

3. The Rusty Nail

A cocktail classic, and the best use for a bottle of Drambuie. For those wishing their Drambuie to be more lemony. And whisky-ish. 

• 1 part Drambuie
• 1 large rock of ice
• 1 twist of lemon
• 2 parts Scotch Whisky

Lob in the ice, lob in the booze, give it a stir. Garnish with a lemon twist.

4. Drambuie Custard

A great accompaniment for any fruity puddings. Pour it hot, straight from the pan. Or wait till cool and slurp from spoon, like a filthy sassenach.

• 400ml double cream
• 200ml semi-skimmed milk
• 4 large egg yolks
• 4 tbsp caster sugar
• 5 tbsp Drambuie

Heat the cream and milk in a pan over a medium heat until almost boiling, then remove from the heat. Whisk the egg yolks and sugar in a bowl, then strain over the hot cream mixture, whisking to combine. Pour into a clean pan and simmer gently over a medium heat, stirring as you go. Pour in the Drambuie. Done.

5. The Drambuie Collins

The woad-daubed, beardy bro of Tom Collins. Perfect for summer garden sipping.

• 1 part Drambuie
• 1 scoop ice
• half a lemon
• 8-ish mint leaves
• 2 parts soda

Cut a lemon into wedges, then squeeze and drop half the lemon into a highball glass or similar. Add the rest of the ingredients and stir. Garnish with a mint sprig. Have a swig. Dance a highland jig.

6. The Hootenany

This recipe was invented in a Manhattan whiskey bar, crafted for afternoon supping whilst watching ‘ball-games’.  Not to be confused with the plinky-plonk, honky-tonk piano playing TV show you get on BBC2, EVERY New Year’s Eve.

• 1 part Drambuie
• Cubed Ice
• 2 parts grapefruit juice
• 4 mint leaves
• 3 parts weissbier

Lightly shake Drambuie, grapefruit juice and mint leaves together, then add beer to the shaker before straining over ice. Garnish with a mint sprig.

 

 

* Other crazy trios. SpongeBob, Patrick and Squidward. Bungle, George and Zippy (see also: Rod, Jane, Freddy). The Three Amigos. The Goodies.

 

The post Things to make with Drambuie appeared first on Two Thirsty Gardeners.

from Two Thirsty Gardeners http://twothirstygardeners.co.uk/2016/09/things-make-drambuie-cocktail-recipes-sporran/

Chilli harvest: better than Monty’s!

A few weeks ago, smooth talking BBC Gardener’s World presenter Monty Don sidled up to his chilli plants to pick a few pods. Usually, Monty harvesting veg is a time when my face turns as green as Mr Don’s fingers, bathed in envy at his far superior yields. But this time, a different sensation washed over me. Relief, pride even… heck… downright euphoria. If I wasn’t nursing an old-man-chases-football hamstring knack I would’ve performed a jaunty jig of jubilation around the living room carpet. Move over Monty, my chillies are better than yours.

There was nothing at all wrong with Monty’s Jalapeño plants. They were a decent size and plenty of shiny green chillies dangled from their stalks. Like me, he grew them in pots housed within the greenhouse. One of my plants looked almost identical. But another, which I grew in a slightly bigger pot, was definitely larger. And that’s the secret. The amount of space given to the roots to suck up the required nutrients.

If my Jalapeños and the similarly productive Padrons were something to crow about then my Hungarian Hot Wax and Aji Lemon plants were worthy of a vast murder of screeching avians. These lucky varieties were afforded the extra luxury of being planted directly into the ground, again under the greenhouse roof, and they’ve capitalised with abandon. The Hot Waxes are big and hugely productive, while the Ajis are OUT OF CONTROL and on the verge of needing to be trimmed WITH SHEARS.

If anyone from the BBCGW production team is reading this, then get some chillis in the ground next year. And if you want to increase viewer envy, tuck some Aji Lemon seeds under Monty’s nose.

The chilli review

I wrote about my chosen chilli varieties after buying my seeds. Now the harvest is in full swing, here’s the verdict on each plant…

Padron
The first to be ready, they can be picked very early as heat isn’t the key for these plump little beauties. Speedy picking also encourages more growth so I’ve enjoyed a constant supply throughout summer. Blister them on a hot pan or barbeque and sprinkle with salt, tapas style. But be warned: occasionally a hot one will randomly reveal itself Russian Roulette style. A manageable heat, but a little shock nonetheless.

Hungarian Hot Wax
My new favourite chilli. Big plant, massively productive and, as with the Padrons, can be harvested quickly. They have a nice bit of heat, but it’s not intense, so eating them whole isn’t too much of a sweaty task. They are also great on the hot pan or barbeque, can be stuffed, pickled, or chopped into salads.

Jalapeño
Less dense foliage and slower to ripen, but can be harvested any time from deep green to red. I’ve had a constant supply throughout summer but not in such high yields as the other plants. Very distinctive flavour and they’re great sliced onto pizzas or other oven baked dishes and even better pickled. Pretty hot but unlikely to cause too much damage.

Aji Lemon
These grew huge and are covered with hundreds of nobbly chillies. Yes, hundreds. They can be picked green but I prefer waiting for them to turn a bright yellow colour (although this takes quite a while). They have a dry, zesty flavour and are h-h-h-hot. I’ve been chopping them sparingly into most dishes and they work very well in sauces. When the inevitable glut arrives I’ll be drying them – they have thin skins and should be perfect for putting through my dehydrator.

 

 

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from Two Thirsty Gardeners http://twothirstygardeners.co.uk/2016/09/chilli-harvets-aji-lemon-padron-hungarian-hot-wax-jalapeno/

How to pickle gherkins

One of the biggest successes grown on this year’s allotment has to be my magnificent gherkin plant, happily meandered through the undergrowth, chucking out fine nobbly specimens like there’s no tomorrow. Odds were stacked against its survival, no thanks to a recent Muntjac deer invasion (the extensive casualty list included sweet peas, broad beans, sorrel, beetroot and apples), but fortunately, the gherkin’s belly dwelling properties helped shield it from greedy doe-eyes.

In fact I’d completely forgotten about the plant, only remembering it’s existence when catching my toe on a particularly monstrous specimen that was lurking in the overgrown, unkempt borders of the allotment. Gherkins are ideally picked when they reach 3-4 inches. This one looked about 3kg.

Now gherkins divide opinion. Some people hate them, some people can’t stand them. I’m a fan, but judging by the amount of discarded* gherkin slices that adorn the pavements near city centre burger joints on a Saturday night, I’m in the minority.

There shall be no such undignified end for my gherkins – my warty princes are vinegar bound…

Five steps to pickling paradise.

1. Prep your veg
First thing to do is wash your wallys** and pat them dry. If you like your gherkins nice and crunchy, cover them with salt and leave them overnight to sweat, preferably in a place where the cat can’t lick them.

2. Make the pickling vinegar
You can buy bottles of pickling vinegar in the shops, but where’s the fun in that? I bought a gallon of malt vinegar from the shops. You can also use distilled vinegar if you wish, but we prefer the gloomy*** aesthetic that brown malt affords. Also, it was cheaper. You can also go posh and use cider vinegar if you like. We’ve never (intentionally) made cider vinegar, despite the vast gallons of cider we have sloshing around in our brewing shed. This would be far too wasteful of our precious apple booze.

To spice up your vinegar prior to pickling you’ll need to add a few adjuncts to the vinegar. We used the following:

2 tbsp black peppercorns

2 Bay leaves

2 Garlic cloves

Various odds and ends of dried chillies, found in the back of the cupboard.

Depending on how this batch turns out, we might add a few more chillies next time. And peppercorns. And might miss out the garlic.

Cook up your concoction by pouring the vinegar into a pan, lob your chosen spices into a muslin bag, dunk it in the vinegar and simmer for ten minutes. Give it the occasional, token stir before removing the bag and setting the pan aside to cool.

WARNING! This step will stink out your kitchen and your family will hate you for it.

3. Prepare your vessel
You’ll want to sterilise your chosen jar**** to prevent any spoiling bacteria messing around with your pickles. You can do this by using some VWP steriliser, or alternatively, bung it in a dishwasher and crank the temperature up to the max.

4. Assemble the cast
Lob in your gherkins into the jar and fill to the brim with your now cooled, hand crafted, artisan pickling vinegar, making sure all gherkins are covered. Seal the lid and place the jar somewhere cool and away from direct sunlight. Somewhere where Dracula might like to take a nap.

5. Wait…
We’re leaving this jar for three months before cracking it open and tucking into the contents. December 6th shall be the date of the grand opening, and if they turn out horrible, this post will self destruct and we’ll pretend never to have written it.

Happy pickling!

 

Other Great Things to do with gherkins

Light one up
See here. If you fancy giving this experiment a go, make sure you read the ‘extreme danger of death’ disclaimer first.
http://www.jimonlight.com/2013/08/26/how-to-make-the-electric-pickle-experiment/

Climb inside one and drink booze
Accessing the posh bar atop the London Gherkin will cost you a cool £1000 a year membership. Unless you work in the building, in which case it’s free entry. Drinks are expensive, mind. And I can’t see any beers on the menu.
http://searcysclubthegherkin.co.uk/#

Make a knobbly cocktail
The gherkin can provide salty bite to fancy cocktails. You’ll more commonly find them circling the rim of a Bloody Mary, but here’s a decent recipe, right here. Let’s just ignore the fact that it looks like a miniature, overflowing toilet bowl though, shall we
https://www.theguardian.com/lifeandstyle/2014/may/09/how-make-pickleback-cocktail

 

* Pavement jellyfish, floating in their own filthy juices atop a hot tarmac sea.
** A slang term for the gherkin. Most commonly used by cockneys.
*** Affording fleeting glimpses of the warty green shapes that lurk in the murk.
**** Mine once contained posh pork scratchings.

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from Two Thirsty Gardeners http://twothirstygardeners.co.uk/2016/09/how-to-pickle-gherkins/

How Bristol Residents Are Expanding Their Properties Through Loft Conversions

Currently in the area of Bristol, UK, many of the more ambitious and affluent investors are seeking to maximise their existing properties.

This is because there are a multitude of benefits in relation to this, including the following (but not limited to):

• Increasing the value of ones’ home. Converting a loft space into a usable room is an excellent way to increase the value and subsequent sales’ price of a home.
• It provides a base for which to receive rental income from tenants inhabiting the loft space, meaning that you can give yourself an additional channel and income from your investments.
• It enables you to have more space in your existing property for whichever purpose you may find appropriate, it could be a new bedroom with an en suite, it could be a home office, or a home cinema, a loft conversion suits many different purposes.

However having a loft conversion requires consideration, as there are many different elements that have to be taken into account before proceeding with this home improvement process.

1/ You need to find suitable building professionals to carry out the work

This is especially important due to the fact that builders can vary widely in their abilities and skill sets. A good course of action would be to review the portfolio of any building companies before you move forward with converting a loft, because you want to be sure that you are working with a company that has the appropriate skills and certifications, and all of their work must observe and adhere to building regulations.

2/ Planning permissions

Certain types of loft conversion in Bristol will inevitably require planning permission. Certain types of dormer conversions or mansard loft conversions may require local planning permission. It is a good step to consult with your local authority in relation to this: to find out exactly which type of loft conversion and associated dimensions land within the bounds of “permitted development” or whether or not you require additional permissions to proceed with the build.

3/ Plans with the architect

It is good practice to engage the services of an architect early on the in planning phase of a loft conversion. This is because an architect will be able to advise on what is appropriate for your particular property, and advise on what would suit both aesthetically and structurally.

In summary it is important you make sure to do your due diligence if you are looking to expand your home through a loft conversion. It can be a worthy exercise that increases the usable space in your house, however it is not without it’s potential issues. You should exercise caution, choosing a company that fully understands and can accommodate your requirements is preferable, as is making sure that you have a clear idea and image for how you want your loft to look and feel upon completion of the project.

If you wish to know more about loft conversions in Bristol & are looking for a potential builder, feel free to visit Bristol Conversions for more information.

The post How Bristol Residents Are Expanding Their Properties Through Loft Conversions appeared first on UK Home Improvement Blog.

from UK Home Improvement Blog http://www.ukhomeimprovement.co.uk/how-bristol-residents-are-expanding-their-properties-through-loft-conversions/

Beer of the week #88: Früh Kölsch

Over the past few months I’ve been doing a lot of research into German beer. As always with beer research this involves beer drinking. Rarely a bad thing, and a very good thing when it comes to das bier from Deutchesland.

We’ve been huge fans of German consumables ever since we spent some time working in Munich at the end of the last millennium. Rich developed a particular addiction to rubbery sausages filled with cheese, while I couldn’t go a week without a pork knuckle. And we guzzled a lot of beer. Hefeweisens, hells, dopplebocks, märzens and, my favourites, dunkelweisses were some of the many beer styles that passed our lips. But there’s one style I’ve recently developed a taste for that I don’t recall guzzling back then: Kölsch.

It could be that Munich’s bar owners didn’t stock Cologne’s beer speciality – the ‘Kölsch Konvention’ means that only beers brewed within a 50km radius of Cologne can be called Kölsch – or it could be that all the dunkelweisses tarnished my memory, but I’ve been making up for that lack of Kölsch Konsumption during my recent research.

I started my Kölsch Kruisade with the Sunner brewery’s version, the first to use the name, and even managed to find an impressive English attempt of the beer a few weeks ago at Frocester Beer Festival. I’ve still got bottles from a few more breweries to try, but so far my favourite is the one produced by Früh.

What I’ve learned about Kölsch is that it’s like a lager but brewed with top fermenting ale yeast. Which means it’s fermented under warm conditions before receiving some cold ‘lagering’ treatment. My research tasting notes for Früh Kölsch describe it as “Clean and light. Lemony, slight bready sweetness, dry hoppy finish. Simple and effective.”

I’m looking forward to furthering my research with more Kölsch guzzling (recommendations are always welcome). And if anyone is developing their own Kölsch Kuriosity, then I reckon this bottle is a good place to start.

The lowdown

Brewery: Brauhaus Früh, Cologne, Germany
Beer name: Kölsch
Strength: 4.8%

Available from Beer Merchants

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from Two Thirsty Gardeners http://twothirstygardeners.co.uk/2016/09/beer-review-fruh-kolsch-cologne/

Chelsea Flower Show 2016

This year, we somehow managed to wangle a press day pass for the Chelsea Flower Show, the golden gilded garden ticket for the hottest hort event of the year. Tickets were scarce, what with the heightened security measures and the slimming down of ticket allocations for riff-raff like us. Fortunately for us, the RHS kindly overlooked the big apple-y MESS we made at last years Autumn Harvest Show, rubber stamped our application and granted us passage through the hallowed garden gates.

Now a press day pass affords the holder relatively crowd free viewing of Chelsea’s gardens, stalls and flowery boulevards, and a nice, empty Grand Marquee to wander around in. It also means celebrities. Which also means there’s plenty of free booze swilling about as the various show garden and stands collective PR machines grind into gear and clamour for attention.

I had initially decided that the professional, responsible way to conduct myself was to try and avoid these boozy bribes and stay focused on the job in hand. Nick had tasked me with collecting voxpops from the various attendees wandering the grounds. For sure, this type of invasive, investigative journalism worked well during last year’s visit to Toby’s’ BuckFest but having surveyed the calibre of celebs* on show, It was evident that I’d require a bit of liquid fortification before awkwardly thrusting my camera upon the gathering masses.

As luck would have it, our pals on the Hozelock stand were handing out cocktails. They had just won ‘Best Show Gadget’ for their remote watering system**, so were ruddy cheeked with success and rather liberal with their drinks measures. By chance, our Cocktail Gardener pal Lottie Muir was on drinks mixing duty, so it would’ve been rude not to partake.

Buoyed with the false bravado that only an enormous Tom Collins cocktail can provide, I selected my first voxpop target and moved in for the kill.

It was Jerry Hall.

Now admittedly she was in the midst of a personal, chaperoned tour of the show, but I figured that as an ex-model she’d be more than happy to pose for a photo. Besides, I’d already clocked that there was no Rupert Murdoch there to wrestle her away from my forward advances.

“Hi Jerry, would it be possible to get a photo and ask you a few questions…?….?…!?”

She shot me a look. A half pained/half piteous look. With the merest hint of rage.

I apologized, replacing my lens cap carefully, avoiding any sudden movements.

She walked off.

I grabbed another Tom Collins. Nick would have to make do with some close-up pictures of plants and bloody well like it.

 

Show highlights

Time was tighter than Lycra (see below) thanks to a combination of unfortunate train cancellations and a tube map ‘misinterpretation’, so I just had time for a few circuits of the showground before heading off back to Padders. Here’s my Chelsea ‘Magnificent Seven’

1. The Bosch Stand
Chelsea is nothing, if not eclectic. One minute I’m enjoying the tranquil delights of Jo Thompson’s Chelsea Barracks Garden, seconds later, I’ve got a hyperactive explosion of rainbow coloured lycra bursting RIGHT IN MY FACE. Especially for Chelsea, Bosch had dug up 90’s fitness legend Mr Motivator (he’d been stored in a cryogenic chamber, buried deep underground on the site of the old GMTV building), awoken him from his frozen slumber and rebuilt him from parts of an old Bosch mower. Behold Mr MOWtivator! Working the crowd! Making them sweat! PR Genius.

2. St. John’s Hospice Garden – ‘A Modern Apothecary’ by Jekka McVicar
Jekka’s garden was a curvy, herby oasis, designed to highlight the relationship between health and nature. Featuring arches of hops, apple espaliers and drifts of medicinal plants, it was calming, scented, and reflective. In fact, the polar opposite of Mr MOWtivator.

 

 

3. ‘The Garden of Potential’, Propagating Dan
This garden was a health and safety nightmare; the focal piece being a five tonne glacial boulder perched atop an oak pavilion. Incredible to look at – from a distance. There was no way I was going to stand under that rock. Dan also sent RHS judges gnawing their nails with his cavalier use of ‘mares tail’ in the planting scheme. Looking forward to seeing his bindweed/knotweed borders at next year’s show.

4. The M&G Garden, by Cleve West
I’ve been in awe of Cleve, ever since Joe Swift told me he had THREE allotments. He’s also written a great allotment book called ‘Our Plot’, which is a compulsory purchase for anyone interested in veg. Good old Cleve. His Chelsea garden was inspired by the oak glades encountered on his own childhood adventures on Exmoor. It reminded me of Dan Pearson’s 2015 garden, but with a sharper, contemporary edge – smooth, milled pathways offset the naturalistic woodland planting and gnarly, stunted oaks. Cleve’s great. I love Cleve.

5. RHS ‘Greening Grey Britain’ Garden, by Anne-Marie Powell
Demonstrating emphatically that there are better ways to treat a front garden than covering it in tarmac and sticking it on JustPark.com. Anne’s garden was a riot of colourful meadow plants and edible blooms, with a vivid orange shipping crate taking centre stage, serving as a shed/champagne bar. Anne’s garden was by far the most raucous garden on the site, rammed to the borders with booze-swilling guests. Was too scared to venture onto this garden.

6. ‘Senri-Sentei Garage Garden’, by Kazuyuki Ishihara
A garden car-port seen through the eyes of Gerry Anderson. This Tracy Island inspired, altar to the automobile featured red acers that added hot highlights to the sublime, aqua, white and green colour scheme. The curved bannister stairs and porthole windows of the garage echoing the styling of the 1960s mini that nested neatly within.

7. Allotment Gardens, Pennard Plants
Pennard Plants had dug themselves a nice plot in the Great Pavilion, a three-stage, envy inducing exhibit with military precision rows of pristine veg. The plants on show were impeccable – ne’er a cabbage leaf kissed by the lips of slug nor brassica nibbled by furry mammal. (Thinks about the skeletal remains of the cabbage plants that reside in the allotment. Cries)

 

Rich’s Paparazzi Corner

No wallflowers here, just a selection of fine, upstanding Chelsea celebs, papped for your perusal.

 

 

1. Richard E Grant , demanding to have some booze.
2. Grapple me gwape nuts, it’s David Bellamy! https://www.youtube.com/watch?v=xAHsSY3RpUM
3. The Queen
4.  A pensive Joe Swift, taking well earned time off from bass fishing and thinking about Arsenal to indulge in a spot of presenting.
5. Not Sharon from Eastenders
6. Sol Campbell and hangers-on
7. Jerry Hall, from a safer distance
8. Blooming Jo Wiley

 

*Vanessa Feltz, someone from Strictly, a bloke from Downton Abbey, a French chef. And others.
**Never ones to blow our own trumpet, but PAAAAAARP!, we had already tested it out WEEKS ago for the Independent and knew it was a fine piece of kit.

For more Chelsea Flower Show shenanigans, go HERE

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from Two Thirsty Gardeners http://twothirstygardeners.co.uk/2016/09/chelsea-flower-show-2016/

Frocester Beer Festival 2016 – the review!

Every year, like Serengeti wildebeest migrating to Lake Victoria to lap up its refreshing waters, we travel north along the A46 to relocate in a Cotswold field for a weekend of drinking at Frocester Beer Festival. As Rich wrote in last year’s review of the event “attendance is obligatory”. Nick hasn’t missed one since Scouse songstress Sonia warbled her way to the top of the hit parade and Rich, who made his debut a few years later, only blotted his attendance card when struck down by a faulty appendix. Attendance is obligatory.

We use the weekend as a chance to catch up with old friends who we would otherwise never see; to relax in the glorious Gloucestershire countryside; to let our hair down and sing-along to myriad covers bands belting out beer-friendly classics*; and, of course, to sample some of the 100+ beers and ciders on offer. Attendance is obligatory.

This year, Rich failed to attend Frocester Beer Festival.

His excuse involved a possible flight to California to promote the American paperback version of our book. I can’t believe he thought he was in with a chance of bagging a trip like that. And, sure enough, it didn’t happen. Instead he hid himself in a darkened room, forlornly supping on my bottle of Siren’s Undercurrent** for a Beer of the Week review. Scant consolation for weekend’s entertainment.

Choosing the beers

Usually Rich writes our annual FBF review. I send him a list of my favourite beers from the festival, and remind him what his favourite beers were, before he does the rest. But seeing as he failed to show up, this whole blog is solely down to me. So I’ve changed the format.

Instead of blindly picking beers based on dodgy descriptions, faint memories of someone saying they’re good, or drunkenly pointing at random barrels, I decided to solicit the opinions of beer experts. The festival helpfully published the beer list on their website in advance of the weekend; I tweeted it to our beeriest followers; and they kindly responded with their recommendations. Here’s the review of my favourites.

Frocester Beer Festival 2016’s Best Beers

Joule’s Pale Ale, 3.8%
Beer writing legend Roger Protz (@RogerProtzBeer) perused the festival list and offered this suggestion: “Joule’s Pale Ale from the heart of pale ale brewing.” If the great Roger Protz suggests a beer, you drink it, and a fine choice it was too. Gentle wafts of the Burton snatch*** drifted through the nostrils while the mouth was treated to the softest beer imaginable, reminding me that a decent brew isn’t just about grain, hops and yeast: the water is vital too. Floral notes serenaded the palette, introducing some gentle bitterness before plummy hop flavours entered for the closing stages. Lovely stuff.

Ramstage Brewery, Gadd’s No. 5, 4.4%
Beer scribe and sommelier Sophie Atherton (@SophWrites) was one of several people who picked out Gadds’ No. 3, describing it as a “classic British pale ale.” Unfortunately, the beer list makers got their numbers wrong and it was Gadds’ No. 5 that showed up. But no matter, for this Kentish Bitter Ale was exceptional. Brown and full-bodied in the malt department it wasn’t shy of delivering a fresh blast of bitterness. Perfect English festival drinking. Now I’m on the hunt for No. 3. And No. 7. And any other number they care to put out…

Franklins Brewing Co, Smoked Porter, 5.5%
Rach Smith (@lookatbrew) is the beery brains behind the excellent blog ‘Look at Brew‘. She suggested I “check out the Smoked Porter by @FranksBrewSussx“, one of her local breweries. I didn’t need much encouragement. I like porters. And I like smoky beer. And this one got the combination spot on. Smouldering fruits with a sprinkling of spice gave way to a back-of-throat chocolate burn which only another swig could douse. Well balanced beer, well managed smoke.

Monty’s Brewery, Desert Rats, 3.8%
Top beer judge and writer Melissa Cole (@MelissaCole) knows lots about good ales, so there was no reason to ignore her suggestion for anything by Keltek or Monty’s. I’ve enjoyed many Keltek beers before and Monty’s golden pale ale, at a mere 3.8%, sounded like a perfect end-of-session pint, so I decided to save them for later. Mistake. Beers that good don’t last long and by the time I stumbled to that section of the bar their barrels had been drained. Sorry Melissa. It won’t happen again.

St Austell Brewery, Italian Job, 5%
Only last week I reviewed a bottle of this Sorrento lemon infused beer, noting that I had it “on good authority that the draught Italian Job is even better”. Good ol’ Frocester gave me a chance to test this out for sure. And it’s true. The lemon flavours are much more upfront than in the bottle, but they still keep a lid on things, refusing to overpower the rest of the IPA magic that has gone into the booze.

Cotswold Spring, Aviator, 5%
Of all the beers I tried using a random selection method, this was by far the best. I’ve been doing a lot of German beer research**** lately so any beer with the description “a take on Cologne Kolsch” was going to get me interested. Kolsch beers are like lagers but brewed with top fermenting ale yeasts. This beer was refreshing like a Pils, but had had a beery bite to it and a superb hit of spicy hops. The acceptable face of German lager at a British beer festival.

 

*Although we refused to join in with the chorus of Tight Fit’s ‘The Lion Sleeps Tonight’.

**Siren Undercurrent was one of the Frocester beers. I had a pint recently so declined its hoppy advances this time around.

***The name for the sulphuric aroma present in beers made from good Midlands water.

****Drinking.

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from Two Thirsty Gardeners http://twothirstygardeners.co.uk/2016/09/frocester-beer-festival-2016-review/