News, Nuggets and Longreads 12/04/2014

Bloke drinking beer.

Before we head off to conduct earnest research into Cornish beer for our now annual ‘best beers‘ blog post, some bits and pieces of interest.

→ If you don’t follow us on Twitter or Facebook, you might have missed that, yesterday, instead of a blog post, we added a new page: “So you’re thinking about getting seriously into beer?

→ News just in: the esteemed judges of the World Beer Cup (PDF link) agree with us about Magic Rock Salty Kiss. (Albeit in the weirdly specific category of fruit wheat beers.)

→ Here’s Phil Mellows on Marston’s programme of pub building. (In Somerset last weekend, we saw that they built a brand new plastick Olde Worlde country inn two doors down from an actually old country inn. Hmmmm.)

→ This from Adnams is a great example of how to respond to frequently asked questions from customers: what exactly is the difference between cask and bottled Broadside?

→ Saved to Pocket this week:

→ And, finally, we agree with Richard:

5 replies on “News, Nuggets and Longreads 12/04/2014”

That was indeed an excellent note from Adnams on its Broadside. I wish every brewery was as forthright and concise.

However, one piece of information was omitted: is the bottled beer pasteurized? If so, what difference in palate does this attribute?

Further observations of a more general character: why is dark malt used to darken Broadside, clearly something done since 1972 when the recipe started? Broadside is not a porter (is it?). Is it a black ale of some kind, a progenitor of Black IPA?

Broadside is the other side of the English palate coin we were talking about the other day. The fruitcake flavour. No American beer has that and even if it did, it would conflict with the typical citric/[iney/dank American hop taste. Of course, the fruitcake effect is not the only signature malt (or non-hop) flavour of English beer but it is an important one and stretches up and down the country; Old Peculier has it on cask especially, or a version of it.


Bottled Broadside (from memory) is deep brown-red in colour, but nowhere near black.

In 2000, Broadside won a Best IPA award at the Beauty of Hops competition; I was judging something there that day but not IPAs so not my fault guv’nor — still have the press release.

Deep brownish/red, interesting. Not a traditional pale ale colour even by mid-1900’s standards. I wonder if Watney’s Red Barrel/Watney’s Red had an influence, just on colour I mean. (Perhaps on Fuller ESB too?). Maybe it’s really just a strong ale that has been considered a strong (premium) bitter with the increasing blurring of categories.


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