Categories
Beer styles

Bitter on Twitter: which is the quintessential example?

Which are the quintessential cask bitters – those that spring to mind when people think of the style? Our hypothesis: almost always those from established family brewers.

We were promoted to think about this by a question from @casketbeer:

The interesting word there is ‘newer’ and we responded with a lukewarm recommendation for Five Points Best.

To cut a long story short, many Tweets later, we found ourselves suggesting Harvey’s Sussex Best as an example of how older breweries tend to do bitter better.

Are new breweries capable of producing good bitter? Of course they are, especially if you take ‘new’ to mean anything post-CAMRA and the 1970s real ale boom.

But our suspicion is that, if pushed to name one bitter as a perfect example, most people would name a 19th century family brewery beer. So we pushed them:

This question wasn’t worded carelessly.

We specified a three-hour window to avoid people responding with 20-Tweet threads @-ing in every brewery in the UK.

And it being our hypothetical drinker’s one and only pint of bitter would, we hoped, focus minds on suggesting the very best, or at least the very most representative.

We got quite a few responses (if for some reason ‘engagement’ is a key metric for you, try asking people to name a beer they like) and have done our best to tot them up.

There were lots of beers and breweries that got named once. There were quite a few nominations for beers that don’t, in our view, really count as bitter, e.g. St Austell Proper Job.

And even multiple nominations for milds because… look, we’re not sure. Sheer excitement, maybe.

Where people named multiple beers, we took the one they mentioned first as their nomination and ignored the rest.

What we’ve done here is list any beer that got nominated more than once and then rank them by the number of votes.

Brewery Beer Votes
Harvey’s Sussex Best 31
Timothy Taylor Landlord 17
Batham’s Bitter 15
n/a Bass 4
St Austell Tribute 3
Fullers London Pride 3
Adnams Bitter 3
Marble Manchester Bitter 2
Timothy Taylor Boltmaker 2
Woodforde’s Wherry 2

There’s an obvious holy trinity of beers that are way out in front.

It’s interesting that Fuller’s (Asahi), Adnams and St Austell are lurking so far behind and that nobody mentioned, say, Wadworth, or Robinson’s. And Young’s (ownership confusing) got nominated only once.

The only ‘new’ breweries represented at this top table were founded in 1981 (Woodforde’s) and 1997 (Marble).

If you tot up all the nominations for new breweries and treat them as a category, you get to about 14. (We don’t know all the beers named and some might not meet our definition of bitter.) That’s still not enough to beat Harvey’s, Landlord or Batham’s.

So, in conclusion…

A handful of respected old breweries and brands own the idea of bitter. And if you’re in the UK on the hunt, there’s your shopping list.

Notes
  • “But Landlord isn’t a bitter, it’s a pale ale!” Historically, there’s no difference between pale ale and bitter. Anyway, Landlord a similar colour to many other bitters, and a similar strength.
  • “Tribute isn’t a bitter, it’s…” We reckon it’s a calculated clone of Landlord so, see above.
  • “Harvey’s is too weird to be the quintessential bitter.” This is a good point, although we also find Adnams’s pretty strange. And Batham’s too, now you mention it. Maybe being distinctive is part of what makes them great?
Categories
20th Century Pub Beer history pubs

Beers of the 20th Century Pub, Part 1: 1900-1959 — The Rise of Mild

While it has generally been well received one thing a couple of people have told us they’d have liked more of in 20th Century Pub (please buy a copy) is beer.

It’s absence was the result of having only 80,000 words to play with, and having already written an entire book focusing on beer and brewing covering a big chunk of the same period.

Also, we rather defer to Martyn Cornell and Ron Pattinson in this territory. Why read us on beer before World War II when you can read both or either of them? (We’d be surprised if one or both of them don’t pop up with corrections in the comments below.)

Still, there’s something fun about the idea of mapping one project against the other, especially if it’s an opportunity to try something creative.


At this point we’d like to thank  Patreon supporters like Owain Ainsworth and Jonathan Tucker for giving us the impetus to spend rather more of our spare time than was entirely sensible working on this post and its sequel. Thanks, gang!


This piece generalises by necessity: of course there were regional variations, and individual pubs which didn’t follow the pattern, and breweries that bucked trends. Having said that, by the turn of the century, regional differences were in the process of being smoothed out with the rise of standard-setting national brands such as Bass and Guinness, Terry Gourvish and Richard Wilson have argued, so generalising about this period isn’t entirely inappropriate.

So, here it is: a timeline of beer in English pubs from 1900 to 1959, with lots of quotations, facts and numbers along the way.

Categories
Beer history Beer styles

Crunching the Numbers on British Beer Styles

Rather than relying on interpretations of tasting notes and faulty memories, wouldn’t it be good to know for sure if and how British beer has changed in the past 20 years? Well, there is a way.

In the November/December issue of UK brewing industry magazine The Grist Keith Thomas provided a technical breakdown of the typical strength, colour and bitterness of British beer styles. It is full of fascinating jewels of information but the most interesting parts are this graph…

A graph showing beers clustered around the same bitterness and colour.

… and this table which shows the measured colour (EBC) and bitterness (EBU) of a hundred beers with the numbers prescribed by CAMRA’s style guidelines beneath in brackets:

Style No. Brands Colour Min-Max Bitterness Min-Max
Light Mild 5 43
(44)
15-29
(39-47)
23
(21)
15-29
(21-23)
Dark Mild 12 117
(94)
64-223
(39-223)
22
(21)
13-28
(12-28)
Bitter 27 25
(27)
15-66
(16-38)
25
(25)
18-39
(9-48)
Best Bitter 19 28
(27)
13-71
(13-65)
28
(30)
22-43
(16-52)
Strong Bitter 16 33
(33)
16-49
(10-109)
33
(30)
21-37
(20-52)
Porter 6 150
(157)
69-305
(97-249)
30
(36)
21-37
(18-45)
Old Ale 4 64
(95)
48-75
(27-114)
28
(28)
25-31
(18-45)

These offer a fairly precise snapshot of the reality of the situation in 1995-96 and that is somewhat interesting in its own right, but it becomes a lot more so when you discover that Dr Thomas and his colleagues at BrewLab in Sunderland have been checking in on these stats ever since.

They published a detailed report in 2006, sadly locked away behind paywalls (British Food Journal, Vol. 108, in case anyone has access) and have an update in the works. In the meantime, though, they have released a sort of trailer in the form of a press release, which states (our emphasis)…

[The] features of many styles remained similar to the parameters summarized in 2006.  However, when considered overall some differences are evident.  Average alcohol levels are down by 3% on average.  This did vary by style and was mainly due to old ales being weaker.  More extensive differences are evident in beer colour and bitterness.  While bitterness overall has increased by 5% colour has decreased by 18%.  This is particularly evident in the darker beers – milds, porters and stouts.  In general, it appears that beers are becoming lighter but more bitter…. It was particularly interesting to see that standard beers are retaining their character but also that darker beers appear to be evolving.  The introduction of blond and golden beers has had an impact on the market and possibly influenced changes in other styles.

It also comes with a useful infographic (believe it or not such things do exist) from which we’ve snipped these details:

There’s lots of interesting stuff to chew on there:

  • What’s the difference between porter and stout? Nothing, says history. About 15 points in colour and 7 points of bitterness, say these real world observations.
  • Dark mild has got more bitter since 1995-96… or is it just that the more bitter, characterful examples have proven resilient during the ongoing extinction event?
  • What’s the difference between old ale and barley wine? Not much, says history. About 65 points in colour and six or seven points of bitterness, sez this.
Categories
Generalisations about beer culture opinion

Passing Thoughts on Yorkshire Beer

Collage: Yorkshire Beer.

We spent a few days in Yorkshire last week (Leeds-Harrogate-York) and reached a couple of tentative conclusions.

1. Timothy Taylor Landlord, like Bass, and probably like many other beers, can be so different as to be unrecognisable from one pub to the next. We’re not saying it’s an inconsistent product but that it has a lot of potential for change depending on how it’s handled by pubs. We had pints that were bone dry and stony, and others that were sweet and nectar-like — older and younger respectively we assume. We almost always enjoy it but there seems to be a real sweet spot where it becomes a little less cloying and gains a sort of peach-like flavour without completely drying out. Expert opinion welcome below, of course. In the meantime, we’ll keep testing our findings when we can.

2. We might have finally zeroed in on the essence of Yorkshire bitter. Tetley*, Black Sheep and Taylor’s Boltmaker, as well as looking more alike in the glass than we recall, all had the same challenging, hot, rubber-band tang. We’ve noticed it before in Boltmaker but honestly just thought it was on the turn. But there it was again in multiple pints of Boltmaker, in different pubs, even in different cities, and in multiple pints of the others, too. It’s most pronounced in Boltmaker (Jessica likes it, Ray finds it too much) and gentlest in the current incarnation of Tetley (Ray likes it, Jessica finds it rather bland) but definitely the same thing. This is where our technical tasting skills let us down, unfortunately. Is this maybe what people mean by ‘sulphurous’? Again, expert suggestions welcome.

* No longer brewed in Yorkshire, we know.

3. Northern pale-n-hoppy beer is more to our taste than London or Bristol takes on the same style, on the whole. We knew this already, really, but this trip confirmed it. Without wanting to seem dogmatic about clarity (we’re not) beers from breweries such as Northern Monk, Rooster’s and Ossett were perfectly clear with a lightness and dryness that made them impossible to drink in anything less than great hearty gulps. Even with plenty of flavour and aroma there’s a certain delicacy there — perfect engineering. We did find ourselves wondering if perhaps we’ve grown to prefer sparklers for this style because (per this post for $2+ Patreon subscribers) the notorious widget has a capacity for rounding off hard edges and smoothing out flaws. ‘Don’t @ us’, as the kids say.

Categories
beer reviews breweries london

The Ram Rampant

The Young's brewery ram mascot on a London pub window.

Great beers can sometimes burn brightly before passing into memory. Young’s Ordinary Bitter, unlikely as it might sound, was one such beer – beloved by ale drinkers, legendary in its brilliance, until the light went out.

When we interviewed Michael Hardman, one of the founders of the Campaign for Real Ale, his eyes blazed as he talked about Young’s Ordinary. ‘It used to have an intense bitterness that was almost too much for some people,’ he said. A good beer tasting note will trigger a surge of desire and Mr Hardman’s brief comment, delivered with such passion, and as straightforward as the beer it described, did just that.

We can’t say he didn’t warn us, though, that in 2012 Young’s Ordinary had become a shadow of its 1970s self. Having worked for the brewery as a PR executive for 30 years Hardman watched with sadness as, first, the brand lost its great champion, the company’s eccentric chairman John Young, who died in 2006 and then as, in 2007, the historic Wandsworth facility ceased brewing and moved production to Charles Wells at Bedford.

For London ale drinkers this was a ravens departing the Tower moment, leaving London with a mere handful of breweries and only Fuller’s as an independent of any size. There were reassurances that extensive testing had been carried out to assure continuity and even rumours that the last batches of Wandsworth-brewed Ordinary were being blended with the new version to ease the transition. But Wells could point at specification sheets and test results all they liked: the beer changed and people who drank it regularly knew it.

Bedford-brewed Ordinary wasn’t terrible – we drank plenty and enjoyed it – but veteran drinkers would push it away, shaking their heads at its sheer… ordinariness. Wells & Youngs, as they were then known, could brew something like Young’s Ordinary but could not breathe into the essential spark of life.

At the same time, Young’s London pubs, for so long a kind of defensive line against modernity, were also sold off and became a separate company. They generally continued to serve Young’s branded beers, however, so that, superficially at least, not much changed beyond a general ‘smartening up’. On trips to London we would invariably end up in one or another, either out of convenience or nostalgia, and check in on Ordinary. This was a sad, fruitless habit until the summer of 2014 when, suddenly, the beer seemed to jolt out of its coma – paler, drier, and more vigorous than we’d ever known it. But we doubted ourselves – perhaps it was a one-off? Or wishful thinking?

Young's Ordinary.

But, no: since then, the beer seems to have got better every time we’ve encountered it. It knocked our socks off at the Prince Alfred in Maida Vale earlier this year and now, after making a point of trying it in multiple pubs in four corners of London, and also in Exeter and Bristol, we want to underline this point: the sickness has gone and Young’s Ordinary is once again A Great Beer.

On our most recent trip to London at the Flask in Hampstead — a gorgeous Victorian pub whose discreet partitions and ornate details will frankly make any beer taste a little more interesting — we drank luminous, comically foaming pints of it that are among the best beers we’ve enjoyed this year, full stop.

It isn’t one of those 2017 beers perfumed with pine, citrus, mango or green onion. There’s barely a flavour note to latch on to, in fact, beyond a suggestion of minerals and lemon peel. But it has the austere structural elegance of a Victorian railway terminus, with a snatch of tame funkiness for seasoning.

We’ve been telling people the good news, and now we’re telling you. After all, with Charles Wells selling up to Marston’s, this resurgence might not last.