Complete Guide to Bristol’s Pubs, c.1976

Cover of The Complete Guide to Bristol's Pubs.

Fred Pearce wrote a series of paperback pub guides in the 1970s including this 52 page run around the pubs of Bristol.

We first heard of it when we were researching Brew Britannia and Robin Allender (@robinallender) kindly sent us a scan of the section referring to the Royal Navy Volunteer. Then, in January, Garvan Hickey, one of the landlords of our local, The Draper’s Arms, kindly let us borrow his copy.

We’ve now scanned it and took the PDF out for a test drive around Redcliffe last Friday night. It was great to be able to look up the pubs we were in and see how, if at all, they might have changed.

We’re still not 100 per cent sure when it was published but we know from Andrew Swift that a partner volume covering Bath came out in 1976 so that seems like a reasonable assumption and is consistent with the contents.

Now we want to share a few nuggets that highlight what we’ve lost, and perhaps gained, as pub culture has changed in the past 40-odd years.

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Twenty-First Century Brewpub

A version of this post first appeared in the autumn 2017 edition of the Campaign for Real Ale’s quarterly magazine BEER and is reproduced here with permission.

To brewers, publicans and drinkers, there is undoubtedly something almost irresistible about the idea of making, serving and drinking beer within the same four walls.

If you’d been around three hundred years ago and ordered a quart of beer the chances are you’d be served something brewed metres away from where you drank it. The brewhouses weren’t necessarily on display but anyone who has ever visited the Blue Anchor in Helston, Cornwall, will know how a brewery makes itself known even from behind closed doors – with tumbling steam that carries the aroma of malt and hops. It seems to make the beer taste better and certainly adds to the romance.

Then, in the 18th and 19th centuries, industrial brewing developed, with production becoming ever more centralised in ever bigger facilities. By the mid-20th century a handful of big brewing concerns were operating across the country and the number of ‘homebrew houses’ had dwindled to fewer than ten.

But in the 1980s, as part of the post-CAMRA real ale boom with its rejection of the industrial and mass-produced, the ‘brewpub’ was invented. The primary driver in that was a brewery in the basement of a South London pub, The Goose & Firkin, set up by David and Louise Bruce in 1979. They opened several more pubs with their own breweries in the decade that followed, mostly in London. The Firkin chain made the Bruces’ fortune as they sold strong beer brewed on site to pubs rammed with the type of customer happy to pay a little more for something truly unique.

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News, Nuggets & Longreads 10 February 2018: Lancashire, Lager, Lambic

Here’s everything on the subject of beer and pubs that grabbed our attention in the past week, from northern pubs to northern clubs via Belgium.

First up, a post from Katie at The Snap & The Hiss which offers some insight from behind the bar into what pubgoers really want to drink, and how they feel about being confronted by a world of choice:

Marketing a product to people who already love that product is about trends and loyalty and surprises. Finding new fans is a more difficult endeavour, especially if you’re so far down your own rabbit hole that you don’t know what they don’t know. A large percentage of drinkers aren’t invested in the breweries you care about/you are. Many people don’t understand what they’re buying. A lot of drinkers aren’t actually sure what the difference is between cask and keg. And yes – some drinkers, to our constant unfair derision – truly believe that cloudy beers are off. It’s time to admit it: we’re answering the wrong questions about beer.


Four brewers.

Will Hawkes, one of the few bona fide nose-poking journalists working in beer, sniffed out the story that Mahrs of Bamberg was opening a brewery in London. Now, for Imbibe, he has all the fascinating details, including the fact that the brewery is now called Braybrooke Beer Co and actually ended up in Northamptonshire:

It’s the result of a collaboration between restaurateurs Luke Wilson and Cameron Emirali, who run 10 Greek Street, distributor Nick Trower of Biercraft and Stephan Michel, the owner of Mahr’s Bräu, the craft-beer world’s favourite traditional German brewery…. The result is a kellerbier, an unfiltered and unpasteurised amber lager inspired by Mahr’s world-renowned ‘Ungespundet’ (known as ‘U’). It’ll be made with German malt and hops, fermented with Mahr’s yeast, and brewed in the traditional way, including a single decoction step and four weeks’ lagering.


Vintage SIBA sign on a pub in London.

If you’re interested in the non-sexy behind-the-scenes business of the beer industry then this post from brewer Steve Dunkley of Beer Nouveau offers an interesting take on moves by the Society of Independent Brewers (SIBA) into distribution and wholesaling, and its deepening connections with pub companies:

SIBA have created an expensive box-ticking exercise that replicates what breweries already have to do legally. They’ve removed a route to market for non-members, are taking money from PubCos intent on dropping cask from local breweries, and are risking further reducing choice for drinkers whilst also increasing profits for PubCos at the expense of brewers and drinkers alike…. I really can’t see how they can claim to represent the interests of independent breweries, and I can’t see how CAMRA can continue to use Flying Firkin [which SIBA recently acquired] as a recommended wholesaler whilst it runs the very real and emerging risk of reducing consumer choice.


Collage: a fractured pub.

This week saw the release of statistics from the British Beer and Pub Association (BBPA) suggesting that though beer consumption overall is up, sales of beer in pubs and bars (the on-trade) was down by 2.4% based on the previous year, equating to some 88 million fewer pints. Tandleman has some thoughts here: “For those with jobs and ‘just about managing’, choosing to drink cheap beer at home as pub prices increase on those already wage squeezed, is rapidly becoming a no brainer.”

(We’ve said similar ourselves: the problem is that nobody has any money!)


Illustration: lambic blending.

For Beer Advocate Gail Ann Williams and Steve Shapiro offer a portrait of a new wave Belgian ‘nano-blendery’. As well as a discussion of the cultural significance of a new blendery charging what by Belgian standards are eye-watering prices for challenging products (cinnamon Framboos!) it’s also full of interesting details on the process:

Souvereyns combines three inoculated wort components for all of his beers, relying on relationships with three Lambic producers: Girardin, Lindemans (in Vlezenbeek), and De Troch (in Wambeek). In particular, he believes the De Troch influence is key to his flavor signature. “De Troch is one of those breweries that is so underrated. The Lambic [it] makes is phenomenal but people only relate that brewery to sweetened products,” he laments, referring to quickly-produced fruit beers which subsidize the old brewery’s limited Oude Gueuze production.

(We’re not quite sure when this piece appeared online but we only noticed it this week.)


We’ll finish with this archive film from the BBC on the boom in northern clubs during the 1960s. It contains lots of shots of foaming pints.

The Reality of the Village Inn

Two old men in a village pub.

English village pubs are mythologised, romanticised and eulogised, but what are they actually like in the 21st century?

We’ve been tinkering with a version of this post for months but were prompted to finish and post it by this Tweet from an academic conference on drink and drinking:

The talk (as far as we can glean from Tweets) went on to mention the decreased centrality of the inn in village life even as its absolute centrality to the idea of the perfect village persists in popular culture. Hopefully we’ll get to read the finished study at some point but, for now, we thought we’d share a few observations of our own.

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News, Nuggets & Longreads 03 February 2018: Cole, CAMRA, Carlsberg

Here’s everything in writing about beer and pubs that grabbed our attention in the past week, from anger management to keg konfrontations.

The debate about sexism in beer has been a constant background noise as long as we’ve been blogging but seems to be reaching a head right now, in various positive ways. For example, at Good Beer HuntingMelissa Cole has written a long piece expressing what we suspect a lot of people have been thinking: passionate anger and ‘calling out’ over sexist beer branding clangers is understandable, and often feels like one of the few effective ways to drive change, but is it the best way in every case, and is it sustainable?

All I’m actually saying here is that perhaps we need to stop and think about what led these men, and sometimes women, to not being able to see how this artwork is unacceptable. Are these instances a chance to move the conversation on from merely calling out, and calling names, to a more genuine discourse about why sexist branding is damaging on so many levels? I hope so…. If we can encourage more empathy outside of privilege bubbles, encourage thought beyond what makes you laugh, seeking advice from groups that might be affected by your actions, if we can get acknowledgement that just our own life experiences are not the be all and end all, then that would be a huge start.

By way of a chaser, check out this piece by Alice at Alice Likes Beer reporting on a specific, awkward instance of weird behaviour occurring where else but in the crowd at a discussion about sexism at a beer festival.


Close-up of the CAMRA logo from the 1984 Good Beer Guide.

The Campaign for Real Ale’s Revitalisation project is also reaching a head and as the proposals are laid out and the big vote approaches (members can vote at the AGM, or by proxy) the pros and cons are being explored. Here’s a list of opinion pieces which might help you make up your mind, or alternatively give you ammo to back up what you already believe.

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