New to us: Wilde Child Brownie Hunter

A theme is beginning to emerge: when we do find beer from a brewery we don’t already know, based on the available data, it will probably have lactose in it.

We came across this 4.9% chocolate fudge brownie stout from Leeds in a can at our local bottle shop, Bottles & Books, and paid (we think) £5.99 including a small drink-in surcharge.

It was neither flat nor a gusher — a good start — and produced two tidy, tiny glasses of transparent bear-brown.

For something billed as a dessert beer, it was fairly light-bodied, almost thin, with a touch of butterscotch, some vanilla, and a general milk chocolate easygoing nature.

We were reminded of:

  1. Meantime Chocolate Porter — a beer we used to love but which has undoubtedly been left behind in the fancy beer arms race.
  2. Cadbury’s drinking chocolate — the one you drank as a kid, before you realised you were meant to want something either darker or richer, or both.

Young’s Double Chocolate is perhaps in similar territory, but somehow has more heft.

This isn’t quite our thing these days but it certainly wasn’t flawed or faulty and we enjoyed drinking it.

So that’s another brewery through the first checkpoint and onto our drink-again list.

Neon Raptor Total Eclipse Jaffa Cake milk stout

We’re trying to drink one beer every week from a brewery that’s new to us and this time round it’s a Jaffa Cake milk stout from Neon Raptor of Nottingham.

We’ve actually found ourselves having to hunt round a bit to find unfamiliar breweries. There might be 2,000 or so of them but it turns out that in Bristol, you only tend to see about, say, 150 of those in circulation.

To find Total Eclipse, we had to go to a pub that’s not on our usual rounds because we haven’t really warmed to it over the years — that is, the Famous Royal Navy Volunteer, or Volly.

What do you expect from a beer with 7.4% ABV, vapourwave branding and a lactose warning? It is not subtle. It is loud, and best looked at through Ray Bans.

One definite point in its favour was that it had the weight of its strength, being positively chewy. It looks like chocolate sauce and, yes, that’s about the texture it achieves too.

The reference to Jaffa Cakes is misleading — the orange and chocolate here are both bitter, and intense. We certainly found ourselves thinking of confectionery, though: Mum’s Christmas box of Black Magic, crystallised ginger, candied peels.

Ray liked it; Jess less so. She detected a dirty background flavour, something earthy, like… potatoes? But overall, once again, it was kind of fun, and we’ve got another brewery to keep an eye out for.

Draught Guinness 1958: Two Casks, One Tap

Draught Guinness™ is something different to draught Guinness. Exactly how it worked, and how it changed over time, has long puzzled us. Now, we at least have a clear explanation from one point in time – 1958.

The edition of Guinness Time for spring that year includes a four-page article, heavily illustrated, on draught Guinness. It clears up some of the confusion we felt when we wrote this piece a couple of years ago based on a similar article from 1971.

Men working with metal casks.
‘T. Byrne and A.E. George cleansing casks under the supervision of Foreman L. Elliott.’
1. Wood gives way to metal

It begins by setting out the political situation around metal and wooden casks:

Although a few Public Houses still serve Draught Guinness ‘from the wood’, is is now normally set out in Stainless Steel metal casks. The development of metal casks suitable for containing Draught Guinness was not as easy as it may sound and it involved the introduction of new taps and other associated fittings. The original inventor of the equipment was Mr J.F.T. Barnes, the founder of Universal Brewery Equipment Ltd… but many improvements in design were effected by the late Mr E.J. Griffiths and J.R. Moore. The transition from wooden to metal casks, which attracted a great deal of criticism during the early days just after the last War, has now been virtually completed and is accepted everywhere.

There are hints of the Society for the Preservation of the Wood yet to arrive, in 1963, and this helps us pin down when ‘beer from the wood’ became a common phrase.

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