Old Hollywood was a town overrun with homesick British expats, making films that reflected a particular vision of the old country – nostalgic, parodic and often with a Gothic tint. That was reflected in its portrayal of pubs, too, skewing their image for decades to come.
Consider 1943’s Sherlock Holmes Faces Death, one of the better entries in the run of Sherlock Holmes films starring Basil Rathbone and Nigel Bruce, which gives us The Rat & Raven.
The film is set in Northumbria, not that you’d know that from the cast of assorted Brits, Antipodeans, Irishmen and Americans, all speaking stage cockney or Transatlantic English.
The pub, which appears 35 minutes in, is located in the country town of Hurlstone – instantly recognisable to students of horror film as the standing ‘European village’ set at Universal Studios, built c.1920 and reused endlessly to stand in for everywhere from the Western Front to Wales to the fictional ‘Visaria’ where Frankenstein’s monster rampaged in his later post-Karloff career.
[He] didn’t like the Lord Relton very much. It was a fake-Tudor road-house with a huge car park; even its name was rather phoney, an attempt to identify it with the village of Relton to which, geographically at least, it belonged. But, unlike the Frumenty, unlike even the Ten Dancers or the Blue Lion at Silbridge, the Lord Relton belonged nowhere; it would have been just as much at home in any other place in England. It even smelled liked nowhere; it had a smell he’d never encountered anywhere else, undoubtedly clean, and even antiseptic, but also disturbingly sensual, like the flesh of a woman who takes all the deodorants the advertisements recommend.
Pubs in general are presented as a kind of erotic playground, all flirtatious barmaids and “goers” – frustrated wives, lonely war widows and other women no better than they should be. It’s no wonder, then, that the (angry) young men in the book practically live there, talking endlessly about sexual adventures, ambitions and the relative attractions of the women they know.
As for older people, though, Braine also gives notes on the lads’ parents’ drinking habits. Here’s a bit about the protagonist’s family:
[Dick’s] father [preferred] the Liberal Club (one pint of mixed, one large Lamb’s navy rum, every evening at nine-twenty precisely, except Wednesday and Sunday) and his mother rarely touched alcohol at all, much less visited a pub.
(‘Mixed’ is a blend of mild-and-bitter.)
There’s also a surprising amount of drinking at home, given the idea sometimes conveyed in commentary that this is a new and disturbing phenomenon threatening pubs.
Dick and his father share bottles of Family Ale after they’ve done the weekly accounts for the shop, and Mr Coverack, Dick’s best friend Tom’s Dad, is an expert pourer of bottled Tetley’s Bitter:
He opened another bottle of beer and filled his glass with his usual competence; none frothed over and there was exactly the right amount of head on it to make it immediately drinkable. Tom had once commented to Dick with some bitterness on this trait of his father’s. “My Old Man,” he said, “can do any little thing you can mention, from mending a switch to pouring a glass of beer, like a professional. It’s the big things, the important things, he messes up.”
There is even a brief description of a specific beer – quite unusual in fiction generally. It’s in a passage set in a pub which is filling up with the evening crowd, developing a warm atmosphere and buzz:
The sun was setting now; the faces at the far side of the room glimmered palely, the faces nearest the fire were dramatically lit in red and black, the bitter in the tankard of the old man at the table next to Dick’s was changed from straw-yellow to near-amber sown with glittering specks of gold; when the girl, bringing in Tom’s round, switched on the light there was an element of annoyance in the glances directed for a split-second towards her; the transition from an atmosphere as cosy as a Victorian ballad had been too abrupt and the room seemed, during that transition, drab and mean.
Straw-yellow is interesting with the history of northern beer in mind but this passage is also a reminder of the importance of light in both the mood of a pub and the appearance of any given beer.
We won’t go through every pint, bottle and saloon bar in the book, but take our word for it, there are plenty – further evidence that acknowledging the pubs existence of pubs was a key factor in giving post-war British fiction its sense of startling realism.
3. Even with our Every Pub mission, and having been in various small towns, suburbs and villages, we haven’t had a really rank pint in months. We can’t recall the last time we felt the need to complain and ask for a replacement.
4. There’s more choice of beer and beer styles than most of us have the time to do anything about, even outside the hippest centres of craft beer culture. For example, Marks & Spencer announced a new beer range this week which includes a Saison from St Austell, and our local CO-OP has a choice of canned session IPAs, all perfectly decent. The average small-town Wetherspoon can usually do you a double IPA, a choice of standard IPAs, a choice of wheat beers, one or two Trappist beers, and that’s without even looking at the taps.
5. It’s nearly beer garden season! The evenings are drawing out, the grass is growing over the muddy patches, and the picnic tables are being sanded down. If we don’t get to sit in the sun drinking pints of lager in the next fortnight, something will have gone dreadfully wrong.
7. Adnams, Fuller’s, Harvey’s, St Austell, Timothy Taylor and a ton of other respected family breweries are not only still going strong but (a) continuing to brew classics such as ESB and Landlord and (b) brewing genuinely interesting side project beers, including a flood of porters.
9. Every weekend for the past few years we’ve managed to find enough interesting writing about beer and pubs to populate a blog post with links. There’s more good stuff in 2018 than there was in 2014, covering a wider range of topics from different perspectives. Recently, for the first time, there was so much going on we had to resort to bullet points to get it all in.
10. Beer in general continues to be really tasty, and getting tipsy with friends and family is still great fun.
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The above film was made by Watney Mann (Watney’s) to help their staff understand Watney’s Red, which replaced Red Barrel as the firm’s flagship keg bitter in 1971.
It was unearthed by Nick Wheat who collects British documentary and industrial films and writes occasional beer articles for Dronfield CAMRA’s Peel Ale magazine. The copy above was made by projecting the 16mm film onto a wall and pointing his phone at it but it doesn’t look bad for all that.
From an article Nick dug up from Film User for July 1971 we know that it was one of three films produced to help with the roll-out of the new product as part of what Watney’s called ‘Operation Cheka’ in reference to the Bolshevik secret police. The suit of films cost £5,500 pounds to make (about £80k in today’s money) and this one is ‘Cheka 2’ ‘Cheka 3’, highlighted in this infographic from Film User:
The film itself is an amazing relic. It features various plummy senior executives explaining, rather stiltedly, the thinking behind the change, accompanied by footage of lorries and brewing plants around the country (our emphasis):
You see Red Barrel has been with us now for fifteen years and is still the same. In the meantime other beers have come along in keg with new flavours, and meeting new ideas of taste. Therefore Red Barrel might be said to be old fashioned. So what we did was to study the whole situation in great detail with our colleagues in the group marketing department. We wanted to find out just what it was the customers liked, what their ideals were, what were the faults, perhaps, in earlier beers, and altogether how we could make it right for the seventies.
What we’ve done is to give the beer a new smooth pleasant taste. We’ve also given it a much better head and altogether a more attractive appearance. Gone is any suggestion of bitter after palate; instead, there is a pleasant malty mealiness.… We’ve studied flavour, studied people’s reaction to flavour, and produced experimental beers, testing out all the variations we can think of in such things of sweetness or bitterness.
That confirms what we’d heard from other sources, and what we said in Brew Britannia: that Red Barrel and Red were quite different beers, with the latter an altogether fizzier, sweeter beer. But this would seem to suggest that, unless they’re outright fibbers, that people in the company genuinely believed they were responding to public demand rather than cutting corners for the sake of it.
There’s some solid historical information in all this, too. It tells us, for example, that Red was developed primarily at the Watney’s plant in Northampton, formerly Phipps, and that the beer and point-of-sale material was scheduled to hit pubs in March and April of 1971.
There is also an awkward interview with Mr Horsfall, a publican in… Eldon? Oldham? Answers on a postcard. He had been tasked with selling the new Red on the quiet to gauge customer reactions to the reformulation and, though hardly jumping for joy, seemed to think his customers preferred it, on the whole.
Arguably the most exciting part comes at the end: a reel of original TV ads from the time starring (we think) Michael Coles as a hard-boiled counter-intelligence operative tasked with stopping ‘the Red Revolution’. These ads seem to us to be parodying Callan, a popular TV programme of the day starring Edward Woodward, with the seedy sidekick ‘Friendly’ clearly a reference to Callan’s ‘Lonely’.
Thanks so much for sharing this, Nick! And if anyone else out there has this kind of material, we’d love to see it.
Updated 22/03/2018 after Nick got in touch to say he thinks this is actually Film 3.
If you tuned the radio to BBC Leeds at 18:45 on a Wednesday in 1985 you’d hear What’s Brewing, a programme dedicated to beer and pubs.
It was established during the height of real ale mania, in 1975, by a local journalist and CAMRA activist, Barrie Pepper, who worked in the newsroom at Radio Leeds and would go on to become a well-known beer writer. In a later retrospective in the CAMRA newspaper, also called What’s Brewing, for March 1985, he recalled its origins:
[The radio show] made its first appearance… after pressure from members of the Leeds branch of CAMRA. In that programme, though to be a one-off, Tom Fincham and I made the first of our ‘rural rides’ in search of good ale, we defined real ale and Eddie Lawler sang his now famous ‘We’re all here for the real thing’.
‘Famous’ might be overstating it but Eddie Lawler told us in an email that he has performed the song at the CAMRAAGM. He was kind enough to share the version he recorded under the title ‘CAMRAnthem’ for his 2007 album The Baildon Sky Rocket with 1970s references to ‘big-busted barmaids’ and the ‘nattering spouse’ removed. As you might guess, it’s a folky pub singalong with a piano backing:
We’re all here for the Real Thing.
That’s why we’re singing this song, just to show all those
Fancy TV promotions
That the customer’s not always wrong, so you’d better not
Give us pale imitations
Or gas us with chemical beer.
So just give us a pint of the Real Thing landlord
’Cos that’s why we’re bloody well here.
Off the back of that first programme the producer, David Campbell, commissioned a year’s-worth of monthly programmes. In his 1985 retrospective Barrie Pepper described the difficulty in finding topics for discussion and, in particular, the challenge of finding a Pub of the Month every month. (The first was The Greyhound at Saxton.)
There was also a ‘real ale soap opera’ called Tap Room Tales written by Gerry Garside from Bradford which was representative of the ribald, pantomime humour that characterised early CAMRA culture. There’s an extract from the first episode, broadcast in August 1977, in Barrie Pepper’s 1990 anthology of beer writing The Bedside Book of Beer:
Episode one – the Price of a Pint
The scene is the tap room of The Plastered Parrot, a real ale pub in a working suburb of a West Riding town. The time is half an hour before closing time on a weekday evening.
Let me introduce you to the cast.
Nora Nockers is an occasional barmaid; Yorkie Bale is a retired shoddy merchant, Shufflem Round is the pub domino captain and Barum Hall is the landlord. Charlie Chock, Gordon Spile, Andrew Mallet and Peter Barrel are members of the Campaign for Real Ale. Girlington Gertie is an aging ex-chorus girl and we present Lars Torders, a Swedish Steel worker.
In his 1985 retrospective Barrie admitted that Tap Room Tales ‘might have seemed a bit facile… but it had a serious purpose and was great fun to take part in’.
From 1980 What’s Brewing went weekly and Barrie took over as producer with Mike Greenwood hosting. There was homebrew advice from Bob Blagboro, profiles of Yorkshire breweries, and campaigns against pub closures. ‘[In] the case of the Spring Close Tavern in East Leeds we were able to secure the reprieve by Leeds City Council live on our microphone,’ Barrie recalled in 1985.
Though Barrie insisted the show was independent of CAMRA he was at various points on the Campaign’s National Executive and it certainly seems to have given the local branch what amounted to a mouthpiece funded by the licence payer.
The last episode was broadcast in June 1986 for reasons Barrie explained in an email:
I moved on from the news room at BBC Radio Leeds to become Head of Press and Public Relations with Leeds City council. Ray Beaty, the station manager, wasn’t keen on a non-staffer producing – he didn’t mind a freelance (unpaid) presenter but worried about someone ‘speaking out of turn’ as he called it. In any case I couldn’t find anyone to do the job and the council wouldn’t allow me to do it.
So, that was that.
Thirty-odd years on, though BBC radio only touches on beer occasionally, in the current podcast boom there’s no shortage of beer-related audio. For example, we recently listened to Fermentation Radio for the first time and thoroughly enjoyed it. We’ll send Barrie Pepper the link.