Here’s everything that’s grabbed our attention in the world of beer and pubs in the last week from bad language to bad interior design.
Richard Coldwell at OuHouse has given some though to one of the top stories of last week — the apparent ban on swearing in Samuel Smith pubs. He says:
Taking the argument a stage further; if the pub has a tap room then I’m okay with swearing in moderation. I’m as guilty as anyone. In all other areas of a pub then there is absolutely no need for swearing at all. End of discussion here, and I’m fully behind Sam’s on this. I just don’t get the blanket ban across the entire estate, in all rooms. I don’t want to get judgemental, and it takes all types, but trying to enforce a swearing ban in somewhere like the very busy General Elliot or The Duncan in Leeds city centre would be like trying to plait snot. I quite liked the CAMRA stance, reported on in The Morning Advertiser , ‘Pubs should be encouraging good behaviour rather than opting for complete bans on those who swear’. I might go a bit further here myself and say, ensuring good behaviour.
Here’s just the beginning of the story of ‘Spontanpeckham’ from Kat Sewell at Have I Got Brews for You, whose home brew setup and plans are on another level of sophistication:
I transferred my wort into two 5 litre stainless steel cooking pots and tied cheesecloth over the top to stop any insects from getting in. I left these under the trees in my garden overnight (1 cherry blossom and 2 sycamores)… I’m going to leave this for at least a year. I’ll check on it from time to time to see if it needs ditching, I’m not expecting much, it’s more just for my own interest of witnessing a spontaneous fermentation in action.
Tony Naylor, best known for his work in the Guardian, reflects on pub design for Big Hospitality, reacting against the kind of sterile would-be-modern makeover that too often strips pubs of their character:
Fundamentally, for me, interior design in pubs is a retro project; one at its best when it is intuitively sympathetic to the building, whether it dates to 1974 or the 17th century. That need not be executed in clichéd ways with Victoriana and Punch prints (alarmingly, The Hinds Head will feature ‘eccentric curiosities’), nor does it mean your pub must look old, tatty and dingy. Pubs can be polished up, sensitively.
Mark Johnson is shooting arrows again, this time at brewery fanboys:
Though they never asked for the attention it must be incredibly fulfilling to have your work praised by strangers in the pub. Still, there are continuing elements that must be draining. Like running a social media account where people feel the need to unnecessarily tag you in every comment they make regarding your beer. Or even worse, where people don’t tag the offending brewery, but the brewer’s personal profile themselves, in order to really garner attention.
On of our favourite blogs, Manchester’s Estate Pubs, has come out of hibernation with a gorgeous photo essay on The Woolpack, Salford.
For reference rather than to read: Kaleigh (@kaleighpie) at the The Ale in Kaleigh is managing an events calendar for beer-related events in Manchester which you might want to review and bookmark.
Finally, here’s regular commenter Dave, who also blogs at Brew in a Bedsit, saying something profound with remarkable economy:
Why don't [trendy brewery] make a [style of which the classic examples come from their region] is a question that mostly answers itself IMO.
— David Sim (@Ramblin_Dave) April 25, 2017
We’re away today so this post was put together on Friday and scheduled. If anything exciting happens in the meantime, we’ll Tweet about it.