Mad Cow Issue 63

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FRONT COVER

Berkshire South East Campaign for Real Ale

Issue 63 May 2021 to July 2021

Free


seberks.camra.org.uk

Chair’s Welcome Welcome to the 63rd edition of Mad Cow

12th April, 7:30am, I opened the curtains and saw the garden thick in snow and still coming down. How could this happen on the day that beer gardens opened for the first time in months? Luckily by 11:50am the weather had improved, and yes, we queued up to get in! We obeyed the “Rule of Six” and had booked a table beforehand. The kind waitress brought us our first round and it was so good to finally raise our glasses and say cheers to friends we had not met for so long. I had forgotten that joyous synchronised sound of glasses being returned to the wooden table after the first refreshing sup. There followed stories, memories, banter and laughter, all the things that make going to a pub such a special experience. We were sat in the conservatory, but the pub had a sliding roof as well as floor to ceiling windows, which met the Government requirement to have 50% of the room being open to the elements. Vinyl records were being played in the pub, we knew this because of the occasional “pop” from the scratched groove. I gazed up through the roof and saw a golden sun and powder puff clouds moving slowly against a bright blue sky, and then, as if by strange coincidence, the first track of the day played was ELO’s “Mr Blue Sky”. The lyric “And today is the day we've waited for” was so apt. The day was one that I will remember for ever, and I urge you all to go to a pub and embrace the moment. Cheers! The views expressed in Mad Cow are those of Kevin Lenton individual contributors and do not necessarily Branch Chair reflect the views of the Campaign for Real Ale.

CAMRA Berkshire South East Branch Contacts BRANCH CHAIR Kevin Lenton chair@seberks.camra.org.uk BRANCH CONTACT David Richards contact@seberks.camra.org.uk MAD COW EDITOR Mike Rathge madcow@seberks.camra.org.uk MAD COW DISTRIBUTION Rodger Fox madcow@seberks.camra.org.uk PUB PROTECTION OFFICER Peter Lucey pubprotection@seberks.camra.org.uk SOCIAL MEDIA CONTACT Mike Dixon socialmedia@seberks.camra.org.uk

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WEBSITE seberks.camra.org.uk

@CamraBSE @Ascot_Beer_Fest Berkshire South-East CAMRA Trading Standards Citizens Advice Consumer Helpline 0345 404 0506

© Berkshire South East CAMRA 2021 Mad Cow Circulation: 2,700 Copies (when in print).

Issue 63, Summer 2021


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Cask is BACK, so back CASK A Beer drinkers returning to pubs can finally get a taste of fresh cask beer. With cask beer sales hit a new campaign says "Cask is BACK, so back CASK"

A new campaign launching today is calling on beer drinkers to back British brewing and pubs and opt for a pint of fresh cask beer from a local independent brewery when they return to pubs next week. Sales of hand-pulled cask beer, which can only be sold in pubs, have been hit hard by Coronavirus restrictions – with sales of this fresh British beer down 70% over the last twelve months – but a new campaign is seeking to reverse those fortunes and has the backing of brewers, beer drinkers and publicans alike. The 'Cask is BACK, so back CASK' campaign has been launched today by the Society of Independent Brewers, the Campaign for Real Ale (CAMRA), the British Institute of Innkeeping, and Cask Marque – who are championing Britain’s National drink, which can only be enjoyed down the pub.

are an important part of our National identity. Because cask beer can only be enjoyed in the pub it’s the drink millions of beer lovers across the UK have missed most during lockdown. Whether you're a real ale enthusiast or sometimes beer drinker, we're asking everyone to support their local independent breweries and opt for their first pint back in the pub to be some delicious local cask beer. For publicans, those pubs that do cask and do it well will reap the rewards so we’re encouraging all in the pub trade to prioritise cask and ensure that first pint back is in tiptop condition. The message is simple cask is back, so back cask!" James Calder, SIBA Chief Executive. “What makes the Great British pub so unique is delicious, fresh cask beer. It’s a drink you can only enjoy in the pub and which millions of people across the UK have not been able to enjoy for much of the last twelve months. So when pubs reopen next week I’d like to invite you to join me in making our first pint down the pub a fresh cask beer from a local brewery, you’ll not only get a great tasting beer but you’ll be supporting local independent breweries and our struggling pub-industry.” Tom Stainer, Chief Executive CAMRA “Cask ale is a unique attribute to UK pubs and a key point of difference to many BII members, who run professional independent, drink-led venues in our local towns, high streets and communities. Our pubs need ongoing support to recover their businesses and support fantastic local brewers that make our pubs so special.

"Cask beer and pubs go hand-in-hand and Issue 63, Summer 2021

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seberks.camra.org.uk “The BII continues to support members through this critical reopening and long road to recovery of their pubs, as well as the key supply chain businesses that help make the Great British pub part of our nation’s heritage.” Steven Alton, CEO of the BII.

reopening, so by buying a pint of cask beer you’re not only supporting your local pub, but helping out small independent breweries too.

Why should we care about cask beer?

“We have all missed the pub and for a lot of us a pint of Cask Ale will complete our rehabilitation. Serving great cask ale I am sure will get more people back into the British pub.” Paul Nunny, Cask Marque Director National pub group Admiral Taverns have also lent their support, “We are proud to support British independent breweries by serving local cask beers in all of our pubs. It’s a unique product that takes real skill to brew and which our landlords take care to serve to customers in the best possible condition. There really is nothing like a fresh pint of cask beer and we are delighted to be serving it once again to customers in our pubs across the UK” Chris Jowsey, Chief Executive Admiral Taverns. Cask beer, also known as Real Ale, is Britain’s National drink and what makes it unique is its freshness – brewed to be served fresh and hand-pulled from chilled pub cellars over a few days. During lockdown some 5 Million pints of cask beer from small independent breweries had to be poured away, with the brewers who made it left to foot the bill. Those same breweries have been ramping production back up ahead of pubs

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You can only get cask beer in the pub – and pubs have been shut for majority of the year 80% of revenue for small independent breweries comes from pubs and the vast majority (around 70% of that beer is cask. By choosing cask you are supporting local independent businesses) Small independent breweries create local jobs more than other styles of beer from Global breweries. Pubs and breweries also employ a higher percentage of young people than other sectors With a limited shelf-life compared to lager from the Global beer companies (which is heavily filtered and pasteurised before being put into a keg) cask beer is the freshest beer available and a uniquely British product. Handpulled cask beer is the original ‘craft beer’ beer and deserves our protection and promotion. Alongside traditional beers from Belgium and the rest of Europe it inspired a generation of brewers in the US and across the Globe. Without cask beer we wouldn’t have craft beer!

Issue 63, Summer 2021


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Tribute to John Reynor It is with great sadness that we must report the death of one of our branch members, and good friend, John Reynor, who passed away suddenly in April from an unforeseen illness. Perhaps best known for his handlebar moustache, Bracknell resident John was a longstanding CAMRA member who attended many BSE socials and meetings. Most notably John represented the branch at the national CAMRA AGM and Members Weekend held in Coventry in 2018. John was often to be seen at beer festivals and had a particular appreciation of beers featuring the mosaic hop. He discovered Belgian beer in the early 90’s and had made an annual pilgrimage to Antwerp ever since. RIP John Reynor, your good humour and positivity will be greatly missed. Simon Grist

Issue 63, Summer 2021

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Cosy English pub and restaurant seberks.camra.org.uk in the heart of Winkfield. Just 4 miles from Windsor Castle and 3 miles from Ascot Racecourse.

2021

PAGE 5 ADVERT WHITE HART WINKFIELD FULL PAGE

We look forward to welcoming you back into our lovely pub now lock down is over. Large welcoming bar and separate restaurant area. Beautiful outdoor eating area and garden. Great coffee and soft drinks available along with real ale from LocAle breweries. Children welcome with a special menu available for them.

Drop in or Pre Book a table The White Hart, Church Road, Winkfield, Near Ascot & Windsor, SL4 4SE Page 6 Issue 63, Summer 2021 Call - 01344 882415 Email - thewhitehartwinkfield@outlook.com


seberks.camra.org.uk The following pubs are delaying their opening for finer weather and/or when people can drink inside: • • •

Prince, Crowthorne Hope & Anchor, Wokingham Crispin, Wokingham

The following have said that they will open on 12th April, but we have no further information: Here's a brief update from our Branch Chairman, Kevin Lenton, on what we know so far about our pubs after the partial reopening in April: • • • • • • • • • • • • • •

Rose and Crown, Sandhurst: Open Doom Bar is the only Real Ale - plenty of tables - order by text Queen's Head, Wokingham: Open Greene King Queen's Head Ale and Rebellion Roasted Nuts Roebuck, Wokingham - open Broad Street Tavern, Wokingham open - booking recommended as busy Sit & Sip, Wokingham - open - busy Lord Raglan, Wokingham - open – busy – booking recommended – wide choice of cask and keg beers Station Tap, Wokingham - open busy Ship, Wokingham – open – booking recommended – London Pride and Dark Star Hophead Crooked Billet – open Dog & Duck – open Thursday to Sunday White Horse – open - heavily booked Victoria Arms, Binfield – open bookings only Stag & Hounds – open - bookings only for under cover but there are many benches outside Crispin – open from the 30th April

Issue 63, Summer 2021

• • • • • •

Thatched Tavern, Cheapside Nags Head, Sunningdale Broomhall Hutt, Sunningdale Cannie Man, Bracknell Royal Foresters, Ascot Duke of Edinburgh, Ascot

The Binfield Club have said that they will open on 17th May. It is best to check before going to a pub. This will be my last update on the subject, as we hope pubs return to normal soon. Many thanks to Mark Ashdown, Mike Dixon and Phil Bowen for their feedback.

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Hope & Anchor, Wokingham 65 years ago on 10th March 1956, the Reading Mercury reported that “an unusual question, for a public house, is being heard frequently at the Hope and Anchor, Wokingham, since Mr. W. Dean has had a coffee-making machine installed in the saloon bar. “Sugar, Sir?” is now as normal as the more familiar “Soda or water, Sir?” This is believed to be the first machine of its kind to be installed in a bar in Berkshire. The image of the pub in 1901 is kindly provided by Chris French. For further information about the history of this pub go to: Hope & Anchor, Station Road, Wokingham, Berkshire (pubwiki.co.uk)

The All-Party Parliamentary Group on Pubs is an informal group of MPs from across Parliament. The Pubs APPG aims to promote and campaign for the interests of pubs, landlords and the communities around these pubs both in Westminster and beyond.

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Vegetarian, Vegan or Organic? By Anthony Springall Beer is a simple recipe of four items being water, malt, hops and yeast therefore it is easy to think that all beer would be suitable for vegetarians or vegans but sadly that is not the case. What causes the issues are the additives which are made to the basic recipe for various reasons in cask beers. Most keg and bottled beer is filtered and pasteurised and is deemed vegan friendly but as any beer drinker will be aware, they are dead products lacking the nuances of a live cask beer.

Finings The most common additive for real ale is finings which are principally isinglass that comes from the swim bladders of fish. The finings flocculate the live yeast in the beer into a jellylike mass, which settles to the bottom of the cask. Left undisturbed, beer will clear naturally; the use of isinglass finings accelerates the process. Isinglass is sometimes used with an auxiliary fining, which further accelerates the process of sedimentation. There are vegetarian finings such as Irish Moss which is a red algae containing carrageen. A small amount is added to the kettle or "copper", where it is boiled with the wort, attracting proteins and other solids, which are then removed from the mixture after cooling but the isinglass finings are generally favoured by British brewers as it removes the yeast cells after fermentation.

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Lactose Lactose is the sugar found in dairy products and whilst it is acceptable to vegetarians it is not for vegans that avoid all animal products. The benefits of a brewer in using lactose is that it is not fermented by the yeast and therefore can add a sweetness to a particular beer.

Other Additives There are a multitude of other additives which brewers may add to their beers to give them a distinctive taste or quality such as Albumen, derived from eggs improves the foaming quality of the head, Pepsin which can be derived from pork and is used to control excess foaming or gelatine derived from skin, connective tissue and animal bones which can help in clarification. Vegan friendly beers are available and indeed are seen by brewers as a growth area as millennials and others take far more notice of the ingredients of their food and drink. In Spring 2019, J D Wetherspoon's Beer Festival featured a selection of vegan beers and any visitors to the Ascot Beer Festival will have seen vegan friendly beers highlighted in the programme.

Organic or Non Organic ? Anyone looking for an organic beer may have difficulty as brewers may wish to produce a beer but struggle in obtaining the ingredients although the selection shown gives a good choice. To be certified organic by the Soil Association “All the organic raw materials including malt, hops, and yeast, must be non-GM and grown without reliance on pesticides, herbicides or insecticides. Soil Association organic standards prohibit the use of unnecessary and potentially controversial additives and processing aids, including nonnaturally occurring sulphites.” The record keeping required and extra work may put some brewers off as the Soil Association say “In addition to undergoing at least one annual physical inspection from a Soil Association Certification expert, a brewery must maintain records of all the ingredients and raw materials they buy, how they use them, and what and how they sell to demonstrate that their beer is truly organic.” Organic beers are available such as Fullers Honey Dew, St Peters Organic Bitter or Duchy Organic Golden Ale however for the real ale fan it is likely to be in a bottle and not in a cask. Anyone interested in finding out more about organic beers should pick up a copy of “The Organic Beer Guide” by Roger Protz which describes in detail the challenges and benefits of going organic.

Issue 63, Summer 2021

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The Victoria Arms PAGE 11 ADVERT VICTORIA ARMS, BRACKNELL FULL PAGE

2021

Traditional English Pub

Award-winning Fuller's real ales with 10% discount for CAMRA members

Traditional home cooked food Live Sky and BT sports shown (quietly !) Comfortable surroundings and friendly atmosphere

Pre Book or Drop In

We are so happy to be open! Everyone sanitising and following our one way system. Just to let all our wonderful customers know that you can just walk in for a drink! Book a table if you want to guarantee a space inside. Our garden is looking fab with lots of tables and chairs free to sit on.

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BREWERY NEWS Siren Craft Brew On 2 April, Siren Craft Brew celebrated its 8th birthday with a huge online festival and no fewer than three special anniversary brews. Inside their anniversary box was a beer that was chosen and named by the public – an 8% DIPA called The Grateful Eight. Each can had a peel-back label listing all the names of those who took part in the selection and naming process.

The festival was run in collaboration with the Craft Beer Channel, and had three interactive online “stages” with live, interactive tastings of each beer, guided tours of the brewery, courses in how to taste beers, food pairings and the long awaited lip-sync battle featuring other breweries across the country. Alan Vaughan Siren Craft Brewery Liaison Officer

Issue 63, Summer 2021

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Brewing has been irregular this year due to Covid-19, so much so that Bond Brews had only brewed three times up to midApril, when they would normally be brewing weekly. It is hoped that things will pick up now that pub gardens have opened but business isn’t expected to return to preCovid levels until people can drink inside a pub again, in mid-May. Dean Bond points out that Wokingham Borough Council have been very supportive of small businesses and continued to keep them informed when grants became available. This has helped the business to get through the January to March period, which historically is always a hard time of year for pubs and breweries.

Bond Brews Rebranding Not standing idle during lockdown, Bond Brews has undertaken a beer re-branding exercise to create an updated image on the bar. Details have now been released on social media and the new images can be seen in the examples below.

Dean is very grateful that his loyal customer base continued to support Bond Brews during the lockdown months and it is very much appreciated. He was delighted to see so many of them at the April Tap Yard event when over the course of the day, more than 150 people came to enjoy a pint or two. These events are planned to continue monthly throughout the Spring and Summer, with the next one being on Saturday 15th May and another planned for 12th June. Bond Brews will be celebrating their 6th Anniversary by holding a beer festival with live music on Saturday 17th July. Dean has been keeping his followers entertained with his daily Lockdown 3 Trivia on Social Media, which have all been beer and pub-related. It’s been quite a task to find so many fun facts. They can still be viewed on the Bond Brews Facebook page.

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Images of the new designs, with the previous versions on the left and the new ones on the right

Issue 63, Summer 2021


seberks.camra.org.uk Bond Brews have been successful in obtaining an order for a new permanent house beer at the Bailiwick, Englefield Green called Great Park Ale.

In Spring/Summer Bond Brews intend to brew a New Zealand-style Pale Ale called Kiwi Pale (4.3%) but the precise brewing date will depend on when brews of the core beers are required to fulfil demand.

It’s a re-badged version of Wild Tiger (4.3%) until existing supplies run out, when it will revert to Bengal Tiger until more wild hops can be sourced in September. Initial feedback from the staff and customers was so positive that Dean had to make an emergency delivery to re-supply the pub!

After not having brewed a Mild last year, the decision was taken to brew Mellow Velo Dark Mild (3.6%) in readiness for May, to coincide with CAMRA’s Mild Month regardless of the fact that Reading Beer Festival won’t be held this year. For further details, visit www.bondbrews.co.uk

Issue 63, Summer 2021

David Richards Bond Brews Brewery Liaison Officer

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PAGE 14 ADVERT BOND BREWS FULL PAGE

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The Outhouse Brewery Brewing Is set to return to the centre of Wokingham for the first time in almost 100 years. A new taproom with on-site nano-brewery called The Outhouse Brewery is planning to open in the heart of Wokingham in June (Covid restrictions permitting). It will be brewing the first beer in Wokingham town centre since the Wellington Brewery (Headington's) closed in 1928. Customers will be able to have a drink whilst viewing the brewing kit. It will be a 300ltr (1.8 barrel) plant, manufactured by Latimer Ales of Northamptonshire, supplemented by 3 x 300ltr fermenting vessels imported from China. (For comparison, Elusive Brewery has a five-barrel brewing capacity and Bond Brews is six-barrel. A brewer’s barrel is four firkins. A firkin is nine gallons or 72 pints (roughly 41 litres). So, Outhouse’s capacity of 300ltr compares with Elusive at 820ltr and Bond Brews at roughly 984ltr.) All beers will be unfiltered and unpasteurised and the plan is that they can be drunk in the comfort of the taproom or customers will be able to buy bottles there to take home. The owner, Peter Rhodes, also hopes to sell to local specialist shops and pubs once he has become established and maybe to offer them for sale online via his website. Work on fitting out the interior began on 19th April and is expected to take about a month to complete. It is hoped that the Wokingham Mayor might attend the official opening ceremony, but this is yet to be confirmed. Peter has been a hobby brewer for the past eight years and has left a career in Law and Corporate Finance to follow his dream. His plan is that he will brew on Mondays and Tuesdays, with the taproom Issue 63, Summer 2021

opening from Wednesday to Sunday. The premises are directly opposite the Gig House, in a new unit. It'll be the corner plot, with views over Elm's Fields and have space for some outdoor seating.

An Exterior View of the Site, with the Gig House name reflected in the glass

By sheer coincidence, this is just a stone's throw from the site of the old Wellington Brewery. Peter is planning to pay homage to Headington's, maybe with the names of a few of his beers and in displaying some photos of the old brewery in his taproom, if he can get them. Our Branch Chairman, Kevin Lenton has some Wellington Brewery bottles which he will give to Peter for display in the taproom. An original Wellington Brewery bottle

We wish Peter every success and will be following developments with great interest. Needless to say, we’re also looking forward to trying his beers! See theouthousebrewery.com for further details.

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PAGE 17 ADVERT WEST BERKS BREWERY FULL PAGE

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The oldest brewery in the world?

Archaeologists in Egypt have unearthed what could be the world's oldest known beer factory, dating back about 5,000 years. A joint Egyptian-American team discovered the brewery in Abydos, an ancient burial ground in the desert. They found a number of units containing about 40 pots used to heat a mixture of grain and water to make beer. The brewery is likely to date back to the era of King Narmer, according to the Supreme Council of Antiquities. It says it believes the find to "be the oldest high-production brewery in the world". King Narmer ruled more than 5,000 years ago. He founded the First Dynasty and is considered to have unified Egypt. The brewery consisted of eight large areas, each 20m (65ft) long and each containing about 40 earthenware pots arranged in two rows, according to the secretary general of Egypt's Supreme Council of Antiquities, Mostafa Waziry. A mixture of grains and water used for beer production was heated in the vats, with each basin "held in place by levers made of clay placed vertically in the form of rings", he says. The brewery "may have been built in this place specifically to supply the royal rituals that were taking place inside the funeral facilities of the kings of Egypt", an Egyptian tourism ministry statement quoted archaeologist and mission co-head Matthew Adams of New York University as saying. Beer is thought to have been produced on a large scale, with about 22,400 litres (5,000 gallons) made at a time. "Evidence for the use of beer in sacrificial rites was found during excavations in these facilities," the statement said. Abydos is one of the oldest cities of ancient Egypt and houses vast cemeteries and temples. The area is in the southern province of Sohag, in Upper Egypt, also home to the city of Luxor, one of the country's most popular tourist sites. Story and pictures courtesy of BBC News Issue 63, Summer 2021

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Order fresh local beer to your door with just the click of a button! We have launched an app to help customers purchase fresh local beer and cider from pubs, breweries and cider producers working hard to stay afloat during these difficult times. Even with lockdown slowly easing, there are still many establishments unable to open, or if they have, that are not working to full capacity due to government-legislated restrictions.

What Makes Brew2You Different? • • • • • • •

Explore the world of beer, cider and perry in a completely new way It's simple to search for beer, cider or perry in your area Check what's available right now Seek out new beer or cider to satisfy your taste buds Discover new local breweries or pubs Choose collection or delivery - it's up to you! Your next brew could be a tap away, try it - what have you got to lose?

Brew2You offers a shop window for the thousands of local businesses still offering beer and cider through takeaway or delivery services. Customers can easily search for their favourite drink within their local area and order it to their door with just a click of a button. Download the app now on the App Store or Google Play – visit brew2you.co.uk to find out more. You can also use it on your web browser – just enter your postcode to see what’s available! Businesses looking for and in need of another revenue stream join up now, by visiting: brew2you.co.uk/become-a-partner Follow Brew2You on Instagram.

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Cider – it’s all about the Apples! By Mike Lee & Anthony Springall Whereas beer has four key ingredients namely malt, hops, water and yeast, for Cider the flavours and nuances all come from the apple varieties used. As long ago as 1903 the staff at the Long Ashton Research Station nr Bristol (whose other claim to fame is the invention of Ribena) defined cider apples into four categories: Acid (%)

Tannin (%)

Sugar Content

Characteristics

Sharp

> 0.45

< 0.2

Low

The high acidity of sharps, like that from bittersharps, can add "bite" to the cider. While there is a group of sharp cider apples, most cooking apples are also sharps and traditional cooking varieties were often used in cider making in eastern England

Bittersharp

> 0.45

> 0.2

Low

Having high levels of tannin and acid, bittersharps are particularly suitable for single-varietal ciders. Along with bittersweets, these have historically been known as “spitters” because they are naturally unpalatable

Bittersweet

< 0.45

> 0.2

High

Bittersweet cultivars are often of European origin, they were often widely supposed to have originated in northern France, and bittersweet cultivars were often referred to by the terms "French" and "Norman" in the cider-producing counties of Gloucestershire and Herefordshire, respectively. The raised levels of tannin add bitterness or astringency to the cider, a desirable quality

Sweet

< 0.45

< 0.2

High

Sweets are defined by low acid and tannin levels. Most dessert apples are also sweets though there is a group of cider cultivars with these characteristics.

Classification

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The blending of different varieties of apple gives the cider maker the ability to predict the outcome and to influence the final result. The attached table of a selection of the thousands of varieties gives an indication of their primary characteristics: Name

Cropping

Style

Malic Acid

Tannin

Description

Broxwood Foxwhelp

Early

BitterSharp

1.91

0.22

Discovered in the 1660's and valued by cider makers since. Small red fruits producing golden juice and has similarities to Bulmers Foxwhelp.

Court Royal

Early

Sweet

0.21

0.11

Produces a delicate, aromatic medium dry cider with the sugars fermented out.

Ellis Bitter

Early

Bittersweet

0.2

0.24

A very early developing heritage variety producing a medium cider.

Bulmers Norman

Early / Mid

Bittersweet

0.24

0.27

First imported from France by Bulmers in the early 20th century it produces a full-bodied cider with good astringency and a balanced mouthfeel.

Crimson King

Mid / Late

Sharp

0.55

0.17

A West Country apple producing a medium dry cider with a soft tannin finish. Use in blending rather than Bramley.

Hangdown

Late

Bittersweet

0.24

0.35

A North Devon / Somerset apple not grown widely and also known as the Pocket Apple.

Yarlington Mill Late

Bittersweet

0.22

0.32

Named after the spot where the apple was discovered, it produces a delicious light aromatic cider.

Kingston Black

Late

Bittersharp

0.58

0.2

Named after the village near Taunton it has a distinctive flavour and is allegedly the perfect cider apple. Also known as the Taunton Black

Chisel Jersey

Late

Bittersweet

0.22

0.4

Grown in Somerset in the 19th century around the village of Martock, it produces a bittersweet astringent juice and good quality full bitter-sweet cider.

Brown Snout

Late

Bittersweet

0.24

0.24

A 19th century Herefordshire apple producing a sweet, mildly astringent juice.

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seberks.camra.org.uk Name

Cropping

Style

Malic Acid

Tannin

Description

Dabinett

Late

Bittersweet

0.18

0.29

Named after William Dabinett who first grew it. It produces a soft but full-bodied cider and a must have for blending.

Tom Putt

Late

Sharp

0.68

0.14

A multi purpose Devon apple which can be used for cider, cooking or eating and originating from the 18th century.

Slack ma Girdle

Late

Sweet

0.2

0.12

A heritage variety with yellow skin and red stripes, originating in Devon producing cider with a hint of woodiness.

Bramley

Cooker

Sharp

0.85

0.08

A cooking apple developed from a single pip planted in Southwell, Notts and considered the finest apple for making pies but also used in cider for blending as it is low in tannin but high acidity.

Cox Orange Pippin

Dessert

Sharp

0.6

0.07

Berkshire's own local apple having been first grown in Colnbrook and rarely used on its own in cider but useful for blending.

Worcester Pearmain

Dessert

Sharp

0.5

0.12

Rarely used in cider making as its delicate juice produces rather flavourless cider.

Golden Delicious

Dessert

Sharp

0.45

0.06

Known as an eating apple, it produces a bright crisp juice with a touch of golden sweetness in cider.

/

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Branch Diary Visit our branch website for the latest diary updates. We welcome your suggestions for a future social visit. Contact our social secretary, Clive Doran at: social@seberkscamra.org.uk Please note that all events listed will be in strict accordance with Government guidelines regarding social gatherings during Covid-19 restrictions. Dates may also change as a result, so please check our website for updates.

MAY (Mild Month) Saturday 15th May Bond Brews – May Tap Yard - Unit 3 & 4 South Barns, Gardeners Green Farm, Heathlands Road, Wokingham. RG40 3AS. Open from 12.00 noon to 18.00.

Monday 24th May Bracknell Real Ale Tipplers (BRATS) at Old Manor, Grenville Place, Bracknell. RG12 1PB. Meet from 12 noon.

Thursday 27th May University of the Third Age (U3A) Beer Appreciation Group Meeting – Crispin, 45 Denmark Street, Wokingham. RG40 2AY. If not open, meet either at the Lord Raglan or the Ship TBC. Meet from 13.00.

Friday & Saturday 25th / 26th June Twyford Beer Festival, Stanlake Meadow Recreation Ground, Waltham Road RG10 0AB. See website for details.

Monday 28th June CAMRA Lunchtime Social with the BRATS (Bracknell Real Ale Tipplers) at Old Manor, Grenville Place, Bracknell. RG12 1PB. Meet from 12 noon.

JULY TBA The Outhouse Brewery visit. Wokingham, Berkshire. Details TBA.

TBA Wobbly Wednesday Minibus Trip. Details TBA.

Saturday 17th July

JUNE rd

Thursday 3 June CAMRA BSE Virtual Branch Open Meeting. 19:30 to 21:30. th

Saturday 12 June

6th Anniversary Beer Festival - Bond Brews Ltd, Unit 3 & 4, South Barns, Gardeners Green Farm, Heathlands Road, Wokingham. RG40 3AS. Open from 12.00 Noon to 18.00.

Friday 23rd July Fish & Chip Friday – White Hart, Church Road, Winkfield. SL4 4SE. Meet from 19.30.

Bond Brews – May Tap Yard - Unit 3 & 4 South Barns, Gardeners Green Farm, Heathlands Road, Wokingham. RG40 3AS. Open from 12.00 noon to 18.00.

Monday 26th July

Tuesday 15th June

Saturday 30th July

Beer Day Britain th

Thursday 17 June University of the Third Age (U3A) Beer Appreciation Group Meeting – Crispin, 45 Denmark Street, Wokingham. RG40 2AY. If not open, meet either at the Lord Raglan or the Ship TBC. Meet from 13.00.

Issue 63, Summer 2021

Bracknell Real Ale Tipplers (BRATS) at Old Manor, Grenville Place, Bracknell. RG12 1PB. Meet from 12 noon. Wokingham Pub Crawl. Meet from 12.00 at Station Tap, Station Road RG40 2AD. Then visiting the following pubs: • • • • • •

Hope & Anchor, Station Road Queen’s Head, 23 The Terrace Broad Street Tavern, 29 Broad Street Ship Inn, 104 Peach Street Lord Raglan Pub, 30 Denmark Street Crispin, 45 Denmark Street

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seberks.camra.org.uk Mike Lee SE Berks Cider Representative

mailto: cider@seberks.camra.org.uk

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2021 Page 26

Issue 63, Summer 2021


seberks.camra.org.uk v v v The CAMRA LocAle scheme helps to promote the pub as a place to enjoy a pint of quality, local real ale.

LocAle Breweries (Within 25 miles of Bracknell) Andwell (Andwell, Hampshire) Ascot Brewing (Camberley, Surrey) Bell Street (Henley, Oxon) Big Smoke (Esher, Surrey) Bingham’s (Ruscombe, Berks) Bond Brews (Wokingham, Berks) Brightwater (Claygate, Surrey) Craft Brews (Frensham, Surrey) Crafty Brewing (Guildford, Surrey) Elusive Brewing (Finchampstead) Hogs Back (Tongham, Surrey) Little London (Tadley, Hampshire) Loddon (Dunsden Green, Oxon) Longdog (Basingstoke, Hants) Malt the Brewery (Prestwood, Bucks) MoogBrew (Taplow, Bucks) New Wharf (Maidenhead, Berks) Park (Kingston Upon Thames) Rebellion (Marlow, Bucks) Reunion Ales (Hanworth, Middx) Sherfield Village (Sherfield, Hants) Siren Craft (Finchampstead, Berks) Stardust Brewery (White Waltham) Thames Side (Staines, Middx) Thurston’s (Horsell, Surrey) Tillingbourne (Shere, Surrey) Twickenham (Twickenham, Middx) West Berkshire (Frilsham, Berks) Wild Weather (Aldermaston, Berks) Windsor & Eton (Windsor, Berks) Zero Degrees (Reading, Berks)

19 9 14 20 9 5 22 20 17 9 16 21 13 25 22 10 13 22 15 21 19 9 6 12 12 21 21 24 19 10 13

v v

Stocking local real ales can increase visits to public houses Consumers get to enjoy greater beer choice and locally brewed beer Local brewers increase their sales and get better feedback from consumers More money spent and retained in the local economy Fewer ‘beer miles’ results in less road congestion and pollution, reducing impact on the environment

Accredited LocAle Outlets Ascot Barkham Binfield Bracknell Eversley Jealott's Hill Sandhurst Warfield Winkfield Wokingham

Royal Foresters The Bull Stag & Hounds Cannie Man Old Manor Tally Ho New Leathern Bottle Rose & Crown Cricketers White Hart Crispin Hope and Anchor Station Tap Queens Head

Your CAMRA Branch would love to receive your comments about the pubs you visit either by email to:

madcow@seberks.camra.org.uk or go to WhatPub at; www.whatpub.com and use ‘Submit Update’

For more information contact Barry Garber CAMRA BSE LocAle Officer locale@seberks.camra.org.uk

If you believe a pub should be assessed for LocAle accreditation, please submit a request by email to our Locale Representative, Barry Garber at LocAle@seberks.camra.org.uk. The criteria required to obtain LocAle accreditation is twofold: 1. Must be an establishment that regularly sells any real ale brewed within 25 miles of the Old Manor in Bracknell (see qualifying brewery list above). 2. Must have an annual rolling average beer score above 2.5 (see the National Beer Scoring System inside the rear cover of this magazine).

Issue 63, Summer 2021

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seberks.camra.org.uk

Chainsaw Carving of Molly Mog at Cantley Park? Kevin Lenton In the early 18th century, Gay, Swift and Pope were regular customers to the Rose Inn in Wokingham, which was run by John Mogg On one visit, they were forced to stay in the inn longer than planned due to a storm. To pass the time, they wrote verses about Molly, the attractive eldest daughter of the landlord. The poem alludes to the melancholy mood of Edward Standen, the heir to Arborfield Manor and customer of the inn, who had fallen in love with (and was repeatedly rejected by) Molly.

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Is it possible that the old dead tree at Cantley Park can be carved into the attractive Molly holding a beer aloft? The inset picture below shows just what can be done if you know how to craft with a chainsaw!

Issue 63, Summer 2021


seberks.camra.org.uk

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Issue 63, Summer 2021

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