April was a relatively quiet month because we went on holiday for ten days in the middle of it, but we managed a few decent posts nonetheless.
If you got something out of this lot, and the peripheral activity on social media, then do consider signing up for our Patreon. We’d love to get to to 100 sign-ups by the end of this year. Or, failing that, buy us a one-off pint — we’ve had a few of these already and it’s a lovely boost when they land in the inbox.
Kinnegar Rustbucket, at 5.1%…. smelled wonderful, taking us back to those days of a decade ago when Goose Island IPA was considered Way Out There, all orange and pine. Red-brown in colour, it tasted like a well executed, tongue-coating, jammy IPA of the old school, and gave the impression of being a much bigger beer. It was perfectly clean, nicely bitter, and just a touch peppery by way of a twist. What a breath of fresh air, and good value, too. We’d drink more of this.
(Side note: we had a couple of private messages from brewers of the back of this run of posts, offering follow-up information on what might have been wrong with beers we hadn’t enjoyed, and updating us on background goings-on that should mean better beer in months to come.)
The topic of last month’s edition of The Session was ‘Hometown Glories’ so we separated into our constitutional parts to think about Walthamstow and Bridgwater respectively. It doesn’t look as if the host has put together a round-up of the entries yet but when he does, it’ll be here. (No pressure, Gareth.)
There is a particular kind of beer brewed at Ashburton in Devonshire, very full of fixed air, and therefore known by the name of Ashburton pop, which is supposed to be as efficacious in consumptions as even the air of Devonshire itself…
If you think brown bitter is endangered, spend more time in Devon. Time after time we spoke to people who expressed mild frustration at the conservatism of the county – at the aversion to things pale, bitter or aromatic – and of the need to dial things back and down if they want to sell any of it in local pubs. There are too many potentially interesting beers that feel compromised, and too many brewers who know it.
This was one of our most popular posts for the month, though 99.9 per cent of the traffic was from one particular geographical region.
Butting into somebody else’s mystery took us down an interesting line of research around Bristol’s mining history and take-away-only beerhouses. There’s a further update from the original poster in the comments on Instagram: “The Rock Tavern / Rock House appears around 1899 and disappears in the late 1960s. One of the entries is asterisked to indicate it was off-sales.”
Nick Wheat acquired and uploaded a rare Watney’s training film from the launch of the reviled Red keg bitter in 1971 and kindly allowed us to share it. Do give it a watch if you have a spare 10-15 minutes, if only to marvel at the impenetrably plummy accents.
… Huh, I foolishly thought these were very alike … I was wrong. Orval is much more fudge and barley sugar when compared to Bruxellensis with its rosewater and lychee flavours. A weird experience … not sure if I'm disappointed or just surprised.
This has been another month where we felt as if we hadn’t written much but then on looking back found ourselves thinking, oh, was that this month? It amounts to 20 posts in all, some administrative or routine, but plenty ‘proper’.
We started with a heartfelt self-indulgence: beer should be joyful. (Tim Thomas, editor of the West Berkshire CAMRA magazine Ullage, has picked this one for our column in the next issue.)
We managed a slightly slim 17 posts last month what with the lingering effects of the Christmas break and a cheeky holiday towards the end. Still, there were a few good ‘uns you might have missed in the January fog.
We kicked the month off, as usual, with a contribution to the Session. January’s edition was a bit weird because there was no host until the last minute when co-founder Jay Brooks stepped in to ask ‘Three Questions’. His round-up of all the responses is here.
We went to Cardiff which prompted Keith Flett to ask us a question: “Why Drink Brains?” We answered.