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Issue 127 | Spring 2014 | Free, please take one

www.leeds-camra.com

JOIN US AT PUDSEY CIVIC HALL 13TH-15TH MARCH 2014

OVER 180 REAL ALES ALSO CIDER, PERRY AND GLOBAL BEERS

THIS ISSUE: WE BREWED A SPECIAL ALE COMING SOON TO A FESTIVAL NEAR YOU!

Newsletter of the Leeds Branch of the Campaign for Real Ale


Welcome!

New Full Measure is produced by the Leeds Branch of the Campaign for Real Ale. The views expressed are not necessarily those of the editor, CAMRA Ltd or its branches. Copyright © Leeds CAMRA 2014.

NFM Towers Address:

“Ambition leads me not only farther than any other man has been before me, but as far as I think it possible for man to go.” Captain James Cook

must admit to my own, private, Cook-like ambition on the first morning of last year’s Beer festival. I was determined to push on and get to Pudsey Civic Hall. There were barrels to be collected, bars to be built, tea to be drank and chairs to be shifted (hundreds of them!).

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Just to add a delicious edge of tension to the proceedings, there was the imminent arrival of the glassware. The much debated 2/3 pint glasses were on their way. Equally a source of contention and intrigue, the glasses were our grand experiment for the year. We wanted to simplify the payment system at the bar and reduce the need for staff to have to ask for/refund a couple of coins every other transaction. In this we succeeded; less than a third of the beers required change, down from two-thirds the year before. Still, the lack of a pint measure had poked the hornets’ nest and on the grapevine, stories of people boy-

Leeds CAMRA, c/o The Grove Inn, Back Row, Holbeck, Leeds LS11 5PL. Email: NFM.Editor@gmail.com Web: www.leeds-camra.com www.newfullmeasure.org.uk Twitter @LeedsCAMRA

cotting the festival filtering through. And still no-one had even seen the infamous glasses!

Subscriptions may be had at a cost of £3 for six issues by sending a cheque payable to “Leeds CAMRA” to the above address. Back issues are available for £1 an issue by sending a cheque to the same address. Currently all previous issues are available.

When they arrived, I must confess, it was an anti-climax. While they felt heavier, more solid, than Contributions are welcome from any CAMRA member, and may be sent to the the standard festival glass, the above email address or by post. difference wasn’t immediately Contributions may be edited for reasons obvious. Several of us stood of space, and may be held over for future around scratching our heads, issues. 4,000 copies are distributed then fetched some old glasses to quarterly to pubs in Leeds and beyond. compare. Ten minutes later we Publication Dates: were back to our tasks, as the The next issue of NFM (#128) will be saying goes there was “nothing published on May 29th 2014. NFM #128 copy deadline is 5th May. to see here”. 2014

On the 13th of March this year Advertising: we’ll be doing it all over again For advertising enquiries contact: and, if you didn’t make it last year, Jane Michelson Tel: 01733 211410 Mobile: 07732 393621 you’ll get your chance to decide for yourself. The staff are coming Email: jane@orchardhousemedia.co.uk back to look after your libation Rates: requirements. The Balloon Patrol Colour Rates per insertion (exclusive of VAT) has been booked and the tombola are: Quarter page £70 Half page £130 Full Page £240 Cover Rates Inside Front / has been stocked. The two-thirds glasses are back and I promise you, once they have got your chosen measure of blonde and hoppy or dark and malty in them, you’ll be wondering what all the fuss was about too. Your NFM editor, Tony

Inside Back £275 Outside Back Cover £300 Discounts available for series bookings.

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News

Pub & Brewery News 400th Brew for Ridgeside Ridgeside celebrated its 400th brew this month. Owner Simon Bolderson tweeted “Our latest beer Eldorado, 3.9%, is packed with 7 different hop varieties from America, New Zealand & Australia.” Seven Arts, Chapel Allerton, Leeds was the lucky first recipient.

Rebrand reflects riverside location as Wharfe Bank brews plans for expansion. Wharfe Bank Brewery this week unveils its new brand identity which proudly reflects its riverside location on the banks of the River Wharfe in Yorkshire. The new design is part of a step change at the brewery where partner and managing director Martin Kellaway and his team are reinventing the brand and the beers they produce to embrace the modern craft beer scene both at home and abroad. Passionate about creating hand-crafted ales, the team has been experimenting recently with new recipes, together with some tweaks to existing beers, and the feedback has been overwhelming. 2013 saw the brewery exceed its turnover target of more than £800,000, equating to growth of 28% ‘in volume terms year on year, giving Martin Kellaway the momentum to brew ambitious plans for expansion. He commented:“The evolving beer range and re-brand is a vital part of our expansion plans, and we are

immensely proud that our beer is brewed by dedicated people here in Yorkshire. Recent international and local research has clearly highlighted that we should draw on our location and the associated provenance of Yorkshire, coupled with a simple and clean look to reflect the hand-crafted values that each beer brings.” The new identity has enhanced the brewery's on-bar and on-shelf presence with customers and consumers, along with web and social media development and contemporary labelling of its new range of premium bottled beers and craft keg beers. In 2013 the brewery secured regional listings across Yorkshire and Humberside with Tesco and Sainsbury's for its premium bottled beers, Tether Blond and Yorkshire IPA. The review of the cask beer portfolio has streamlined the regulars and kept the favourites, allowing more variety of beer style. With twelve monthly specials and seasonal brews, this enables the brewery to innovate for the delight of new and existing customers. Steve Crump, a micro-biologist and award-winning, cutting-edge home brewer, was appointed Head Brewer in 2013, was instrumental in the enhancement and evolvement of the beer range and key to developing the exciting new series of rotating beers using unusual ingredients and modern and diverse brewing techniques. Steve will bring inspirational flavours to the local and international market with limited edition beers in all package types. Martin Kellaway said:“The modern craft beer market is rapidly expanding, and boundaries being pushed, and we need to meet the needs of the discerning customer and evolve. Exciting and ‘off the wall' beers is where it‘s at and Steve is already bringing flair and talent to the fore. I am proud that Steve can deliver the new brewery vision and make it a reality with the passion he brings to the brew house.”

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News Sunbeam brews festival Mild Breaking News: A last minute announcement; Nigel Proustie, of the fabulous Sunbeam Ales, will be brewing this years Leeds Beer Festival Mystery Mild. This should be one not to miss!

Celebrating Fine Ale in the Fine City This year’s Norwich City of Ale Festival looks set to be bigger and better – if that’s possible! Now in its fourth year the celebrated festival that has become a firm favourite for ale lovers across the UK and will run from 22nd May through to 1st June, 2014. Last year 42 Norwich pubs served 229 cask ales brewed by 36 local breweries during the ten-day festival. A total of 57,000 pints was enjoyed. “Norwich and its Norfolk hinterland have so much going for them with a fine, historic city, compact enough to be walkable, lots of welcoming real ale pubs and over thirty local breweries producing a great range of ales from mainly local malts and grains,” Dawn Leeder, Co-Chair of City of Ale explained. Phil Cutter, Co-Chair added: “More small independent Norfolk brewers are beginning to trade which is a real complement to the quality ale houses that support the local brewing industry. City of Ale has gone from strength to strength with more pubs involved in 2013, and much more interest from real ale lovers from across the UK, with the generous support of the Norwich Business Improvement District (BID)”. As well as the 229 cask ales last year’s festival offered 133 events ranging from beer tastings, mystery tours on the City of Ale bus, a pub treasure hunt and a local brewery pop-up shop. More details about the Festival 2014 can be found at www.Cityofale.org.uk/2014

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Beer Festival Diary In this, Leeds CAMRA’s Beer Festival Issue, we present an expanded view of the upcoming festivals in our region. CAMRA Branches hold beer festivals across the country, throughout the year. They are organised and run by volunteers, who give up their own time to promote Real Ale and Real Cider to the public. The majority of the beer festivals admit card carrying CAMRA members free of charge or offer discounts. Remember to do your homework and check details before you travel! Bradford Beer Festival Thursday 20th Feb to Saturday 22nd Feb Victoria Hall, Saltaire, West Yorkshire. 100+ real ales, ciders, fruit wines & foreign beers. Further details: www.bradfordcamra.org.uk Stockton Ale & Arty Beer Festival Thursday 20th Feb to Saturday 22nd Feb ARC Dovecot Street, Stockton On Tees 80+ real ales, cider, perry. Branch website for more details www.clevelandcamra.org.uk Rotherham Real Ale and Music Festival at MAGNA 2014 Wednesday 5th March to Saturday 8th March MAGNA Sheffield Road, Rotherham 250 real ales, 25+ fine wines, 40 ciders/perry; Foreign bottled beers and food. www.magnarealale.co.uk Leeds Beer Cider & Perry Festival Thursday 13th March to Saturday 15th March Pudsey Civic Hall Dawson's Corner, Leeds 180 Real Ales from all over UK, inc superb LocAles. Traditional Real Cider +Perry from around country, best, probably biggest range in the North, Global Beer Bar. www.leedsbeerfestival.co.uk

Doncaster’s 24th Beer Festival Thursday 24th April to Saturday 26th April The Hub, Chappell Drive 125 Beers, Ciders and Foreign Beer Bar. Contact 01302 817743 or www.doncasterbeerfestival.co.uk 3rd Guisborough Beer Festival Friday 25/04/2014 to Saturday 26/04/2014 Guisborough Parish Hall Bow Street, Guisborough Joint charity beer festival between Rotary, Round Table + Cleveland CAMRA. 36 cask ales (from Cheshire, Lancs, Cumbria + Staffs), cider, perry + local fruit wines.www.clevelandcamra.org.uk Halifax Mayfest Friday 16/05/2014 to Saturday 17/05/2014 Square Chapel Arts Centre Square Road, Halifax 60 Beers plus Ciders/Perry More info contact: Edward Lee secretary@hxcalderdalecamra.org.uk 07946871124

Notable Non-CAMRA festivals Guiseley Factory Workers Club 8th beer festival Thursday 10th - Saturday 12th April 2014 21 beers from Yorkshire, Scotland & Wales + 3 ciders/perries North Leeds Charity Beer Festival. Friday 30/5/2014 - Saturday 31/5/2014 St. Aidan’s Church Community Hall Roundhay Road, Leeds In association with the Lord Mayor of Leeds and the Rotary Club of Roundhay. 17 Yorkshire Grand Depart beers brewed for the festival. Another 11 exclusive Leeds beers will be served "from the wood"

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Leeds Meeples

th

e

Outside

Box

ecent years have seen a steady decline in the use of public houses across the whole of the UK. A decline in disposable income has led to a general tightening of belts and people staying at home more of an evening. Pubs in our area have started to think outside the box in an effort to attract customers and in doing so are providing new spaces for groups to socialise and people with similar interests to meet. I looked at three such pubs in Leeds city centre which have taken this approach.

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The Victoria Hotel, Great George Street, Leeds. We’re all familiar with the sight of a game of dominos in progress but what about Quirkle? Card games like Cribbage was once a common sight in public houses up and down the land but would you recognise a game of Apples to Apples in progress (or its darker version Cards against Humanity)? A renaissance of sorts is taking place in boardgaming with best-selling titles like Pandemic and Catan crossing over into the mainstream and taking on established family favourites such as Monopoly. This friendly and welcoming gaming group meets a couple of times a month at the Victoria; meetings are organised on the group’s website. The Vic’s large, spacious rooms, beautifully appointed in mahogany and etched glass, provide a stunning backdrop to the games.

Homage2Fromage The Adelphi, Hunslet Road, Leeds. Homage2Fromage was launched in 2011 by organisers Nick Copeland and Vikki Rodgers, after a random twitter conversation about the joys of cheese. Quickly outgrowing a number of venues, including the excellent and much missed Dock Street Market, H2F eventually found itself a regular home at the Adelphi. This Grade II listed building, built in 1901 as a pub and hotel, is a former Tetley’s Heritage Pub and boasts six handpulls on the bar. From humble beginnings the club’s monthly meeting regularly attracts around 80 enthusiasts, who come to sample cheeses chosen to a theme and meet producers, suppliers and others passionate about cheese. Having successfully established itself in Leeds, Homage2Fromage recently branched out and held its first event in Sheffield. www.clubhomage2fromage.co.uk

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There’s a wide range of guest ales on offer, with Nicholson’s Pale and Tetley’s being the house ales. Purity’s Saddle Black and Scottish Border Brewery’s Wild Harvest were on good form last time I was there. Food at the Victoria looks good and judging by the amount being ordered is well received by the patrons. The games played range from the light-hearted to the competitive and there’s always someone willing to explain the rules and assist new players. www.leedsmeeples.org.uk/home

The Secret Cinema Club Crowd of Favours, Harper St, Leeds. I first found mention of this night on a wellknown Leeds website which cited it as a cheap night out for under a tenner. The recently-opened Crowd of Favours, which hosted the launch of the Good Beer Guide 2014 last year, is a curious mix


Interesting pub events of the traditional and modern, with graffiti art adorning the walls and good-quality real ale behind the bar. On a Tuesday evening, in the basement furnished with well-worn armchairs and comfy couches, Crowd of Favours screens a variety of films from cult classics like “This is Spinal Tap” to box office hits like “Jurassic Park”. Small plates such as burgers and sandwiches are available from the evening bar menu, along with more filling fare, to enjoy while you watch the movie. They even come round with free popcorn to add to the viewing experience. With the bar’s line up of excellent Leeds ales and guests it would seem churlish just to go for the cheap night. Treat yourself to a couple of pints and enjoy a truly civilised cinema experience. www.crowdoffavours.co.uk

Anthony Coltman

Ale Festival 2014 Father’s Day Weekend! Friday 13th June from 4 p.m. All day Saturday 14th June All day Sunday 15th June Showcasing ales from craft and micro breweries Families welcome, outside ale bar, beer garden and BBQ. Pub open from noon, full lunch and dinner menus available.

20 Stainbeck Lane, Chapel Allerton, LS7 3QY 0113 269 5699 www.themustardpot.com

The Reliance Bar & Dining Room

Fine Food & Fine Ales

12 draught pumps including 4 regularly changing Real Ales & 1 Real Cider

Over 20 other craft bottled ales & ciders from Britain, America & Europe Open for lunch & supper 7 days a week

76-78 North Street, Leeds LS2 7PN 0113 2956060 www.the-reliance.co.uk

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Recipe Corner

Homemade

Salt Beef T his edition’s recipe is a labour of love, not a quick fix by any means, Salt beef requires a long period of curing before cooking. So, is it worth it? In a word, absolutely!

To start this recipe we need a nice brisket of beef, trimmed of excess fat. The brisket is a cut from the lower chest or breast of the cow. As such it is a hard working muscle, supporting a lot of the cow’s body weight. It’s made up of a lot of connective tissue that requires tenderising before cooking. For this we use a brine, a solution of salt and other spices in liquid. The brining liquid serves three main purposes. Firstly it imparts flavour to the meat, secondly it inhibits the growth of bacteria which is important when you are curing meat for a long time. Thirdly, and most importantly, the salt solution causes proteins in the tissues to denature, unravelling tough proteins and causing the water in the brine to bind with them. This liquid gets itself between the tough proteins during cooking and is retained in the finished product causing it to be tender and juicy. For the brine; To 4 litres of water add 450g salt, 150g golden caster sugar, 4 cloves of garlic, 2 bay leaves and 25g pickling spice. First, place the water into a large pan. Add all the dry ingredients and stir to dissolve the salt. Bring this mixture to a brief boil. Transfer to a plastic container, ideally one big enough to hold the liquid and the beef. Allow the mixture to go completely cold. Once it is cold your brine is ready to be used. The next step is to brine the beef. Place the beef into its plastic container and cover fully with the cold brine. Given the concentration of salt, the beef might float in this liquid. If this is the case you can use a small bowl or plate between the meat and the containers lid to push the meat back under the brining liquid. The meat will sit in this liquid for up to 10 days. It needs to be turned once a day to ensure that the brine is evenly distributed. Be careful at this

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point to use clean plastic gloves or tongs to handle the meat, even the cleanest hands harbour bacteria which could spoil the meat. After ten days remove the meat from the liquid and discard the brine. Everything that we have done so far is to prepare the meat to be cooked, at this point it is still raw and should be treated as such. Wash the meat carefully under cold running water. Place it into a large pan or deep tray. Cover the meat with water and then add 2 onions, 2 sticks of celery, 2 carrots, 3 bay leaves and 6 peppercorns. Bring this to a boil on the stove top and then transfer either to an ovenproof dish or a slow cooker. It will need 3 hours to cook in a 120c (gas mark ½ )oven or the slow cooker on high. After cooking remove the meat from the cooking liquor and either slice and serve hot, or my preference, cool overnight in the fridge and slice it for sandwiches. Either way serve with crusty bread, dill pickles and mustard. Anthony Coltman

A note on the difference between home-made and commercial salt beef You’ll notice that your beef, while tender and tasty won’t be as pink in colour as commercially available salt beef. This is due to the lack of nitrate in the form of either sodium nitrate or potassium nitrate. While these do indeed provide a pleasing pink hue to the cooked meat, studies have shown that they are linked to several serious medical conditions. If you have decided you really want the colour add 30g of saltpetre to your brine.


Cosy Traditional Pub Under New Management 4 Real Ales always on Food Served Daily from 12pm Quiz Night on Tuesday Live BT Sport

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Good Beer Guide Last issue was stuffed to the rafters with great articles, so we had to bump a couple to make room for them all. Our own ex-editor Ian Smith give us the lowdown on this year’s Good Beer Guide.

Good Beer Guide 2014 It’s much more than just a pub guide t’s that time of year again when beer lovers throughout the country get excited about the publication of the latest edition of the Good Beer Guide, the UK’s bestselling independent beer and pub guide. Throughout the past year, CAMRA members from every Branch have been scouring their local areas to find the best drinking establishments around.

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Though the Guide is compiled at national level, it’s local branch workers who do much of the research, and dedicated members from each district spend a lot of time visiting pubs and sampling their ales with a view to bringing you the best possible information available on beer and pub quality. When you bear in mind that CAMRA has a membership of more than 150,000 people, you realise what a wide cross-section of the community has the opportunity to be involved. Unlike some other pub guides, CAMRA makes no charge for entries. Whenever the beer aficionado is planning to visit pastures new in the UK, the first piece of research is the Guide. All the important information you need when searching for a drinking hole is here, such as range of ales, opening times, food, beer gardens, transport links and a brief description, plus features such as open fires and pub games. Smart phones have breathed a new lease of life into the book, with apps being available for both Apple and Android™ compatible devices. Now the Guide is incredibly portable, and really easy to use. I've found mine invaluable over the last couple of years. The Guide is also available as an e-book in Kindle and ePUB formats, and the boffins at CAMRA HQ are working hard to make it more interactive, taking advantage of GPS, mobile and internet connectivity (where the e-reader allows) to bring in new and

exciting features. Details will be announced shortly at camra.org.uk/ebook. Apart from the comprehensive guide to the nation’s pubs, there's also a listing of all the breweries known at the time of publication, including information on their regular ales. There are also articles about the steps your community can take to save threatened pubs, beer tasting, how ale is brewed, a guide to classic beer styles, a guide to beer trends and much more. The Guide reached a landmark last year with its 40th edition. Leeds Branch invited the licensees whose pubs were in last year to a celebration, and held another this year with those who have made the 2014 edition. We had a great evening at the Crowd of Favours in the city centre. The Crowd is a recent addition to Leeds Brewery’s pub stock and we’re sure it will be hugely successful. Landlord packs were distributed by Reverend Canon Tony Bundock, the Rector of Leeds Minster. We were joined by a team from the brewery, including Sam Moss. Thanks go to our hosts for the evening and to all the Good Beer Guide 2014 licensees for quenching our thirst throughout the year. You can buy a copy of the Guide online at £14.99 for non-members or £12 for members, both prices include postage. Most CAMRA-organised beer festivals throughout the country will be selling editions, usually at discounted rates for members. Further details are available at camra.org.uk/gbg.

The CAMRA Good Beer Guide is sponsored by SIBA and itsbetterdownthepub.com

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n fool tries to What kind of a dam ival year after organise a beer fest e and withyear in their own tim s one. This is out getting paid? Thi ideas, if you my story and my ve others. don’ t like them I ha

Diary of a

Mad m an

October Assembled a crack team, yes I think that’s the right word , crack, some of them really are crackers. Divide up some jobs fairly then assign the rest to those wh o missed the meeting. Decided on opening times and prices, do n’ t think my idea of staying open until midnight went down too well. Exciting de cision made on wh at colour the beer ticke ts are to be.

November

January

with ng somewhere now feel like we’re getti . s now confirmed the theme of Film note can link it to beer, Problems in how we rk wo do le’s minds really to self - some peop s ea id r Throw a few cide in strange ways. l beers about what specia about and think ba for the global r. we can track down at, poster and beer m Helped out on the signs. sorry drip mat, de

Not sure why this m eeting went on so lon g, no one had done an ything from last m onth so we couldn’t decid e on what to do this month. Happens every year. Couple of good ideas for themes, at least it’s not going to be ‘down on the fa rm’ this year, guess it’s time will come though.

December

Worked out staff wa ges for the festival, agreed to the demands of a 1.2% raise with double tim e on bank holidays , so that wi ll be nothing times 1.012 and double that on Bank Holidays, fine agree d. We’ll let them have a bit of be er each hour instead , oh yes and a t-shirt too .

March

February

Time to catch up on some paperwork , risk assessments, staff instructio ns, website updates, orderin g shop items. Then it will be ti me to sort out some tombola pr izes and check everyone is doin g what they agreed to do. Bas ically make sure the well-oi led machine is err well oiled.

Sit back and en joy the festiva l, because everything is do ne by now, yeah sure. See you at the hall, I’m the on e running arou nd doing nothing an d everything.

David Dixon 15


t is nearly time for the annual Beer Festival, returning once again to Pudsey Civic Hall, a venue well connected to the public transport network. The Leeds Branch of CAMRA is putting on the beer extravaganza as it has since the mid90s. With nearly 200 different real ales to choose from there is sure to be something to tickle even the most discerning of palettes.

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There will be all sorts of styles showcased over the three day event, from sweet dark milds to zingy golden ales and light hoppy bitters to strong old ales, so why not come along and give your taste buds a treat? As always there is more on offer than cask conditioned beer; there will be the usual eclectic mix of cider and perry from around the country.

What happens when I arrive? If there’s an entry fee on the day, you’ll pay that at the front door. In the foyer, there’s the glass and beer ticket stall. Here you hire your glass (you can keep it or go back for a refund at the end of your session), and purchase your beer tickets, which are also refundable if you don’t use them all. You get a free programme here, too. Then you’re all set to dive in and enjoy the festival!

How do I pay for beer? If your tastes are a little bit more continental, then the global beer bar has a whole world of flavours to choose from. There is plenty of time to pop along and find a new favourite beer. For those staying longer than just a couple of drinks there is hot and cold food plus the famous snack emporium run by the one and only Mr Scratchings. During the evening there will be an hour or two of live music from local musicians so a jolly good time is just there waiting to be had.

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You pay using beer tickets, which you buy on the way in. These are dinky little tickets that are worth approximately a third of a pint each. Because some beers at the Festival are not so strong they may be a bit cheaper than the ticket price, likewise some stronger beers are a bit more expensive. If the beer you choose is less than the ticket price we will give you some change. The bars have a very small float so bring a bit of loose change to the Festival and if you buy some of the stronger beers you can


Leeds Beer and Cider Festival 2014 supplement your ticket with a few extra pence. We do it this way so that: • The bars don’t have a lot of money behind them, which helps us with security • We can have a good range and a fair system where all beers aren’t a blanket price • It’s quick and easy for everyone at the bar and at the refund stands • We don’t get ink all over our hands.

At the 2013 Festival, we experimented with two-thirds-of-a-pint glasses instead of the traditional pints or halves. Feedback was generally positive, so we decided to retain the glass size this year. The Festival does not call the measures schooners, as popularised in Australia, but 'large', with 'small' used for a third. Two instead of three lines make it easier for staff to fill to the line, cutting down on over-measures. Pricing and signage are simpler and clearer for all.

LEEDS BEER FESTIVAL BREAKDOWN 2014 WHERE Pudsey Civic Hall, Dawson’s Corner, Stanningley, LS28 5TA, (5 minutes’ walk from New Pudsey BR Station, Caldervale Line which serves Leeds, Bradford, Halifax, Huddersfield, Wakefield, York and Manchester) WHEN Thursday 13th March 11am - 3pm & 5pm - 11pm Friday 14th March 11am - 3pm & 5pm - 11pm Saturday 15th March 11am - 11pm WHAT Nearly 200 Real Ales from Yorkshire and beyond - this year’s theme is Films. Leeds has long had an association with film and now we have linked it to beer. Look out for the beers with a connection to movies, talkies or flicks. Traditional cider and perry from around the country, including lesser-known producing areas. The best range in the north with something for all tastes. Global Beer Bar featuring a great range of U.S. craft beers, fruity favourites and a world of other styles! The Mild Trail – drink this quintessential English ale and get a freebie!

NEW Now open all day Saturday Glasses lined at one third and two thirds only no half measures! Local musicians performing, plus some quiet sessions. Hot & cold food, beery stalls, snack emporium, tombola, full disabled access. Restriction on admission numbers due to licensing laws – get there early to avoid disappointment! And remember...when the beer’s gone, it’s gone! Over 18s only – please bring ID if you look young! HOW MUCH Thursday am session FREE; pm session £4.00, FREE to NUS members Friday am session FREE; pm session £5.00 Saturday £5.00 before 17:00 then £3.00 CAMRA members FREE at all times (except Friday evening, £3.00) and can gain admission 15 minutes earlier at all sessions HOW TO GET THERE Services within 5 minutes’ walk Train: New Pudsey Station, on the Caldervale Line Buses: 9, 16, 16A, 72, 508, X6 FOR MORE INFO visit www.leedsbeerfestival.co.uk

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Gateway North, Crown Point Road LS9 8DZ

Tel: 0113 244 8608 Yorkshire Evening Post Finalists for Pub of the Year

3 Ales on Handpump New Dart Board!

Thurday Quiz Night from 9pm

Opening Times 12noon - 11pm Mon - Fri and 10am - Midnight weekends

ÂŁ2 a pintngobf oAwlea, nd

o Fosters or Str m 6pm fr FREE pool o

ports! BT and Sky S

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@tykebar TykeBar

Show your CAMRA Membership card at the bar at time of ordering to claim discount.


Questions for Brewers

What is your favourite pub in Leeds and why? North Bar, simply for the beer selection. I could lose hours, not to mention a weeks wages in there at a time. Have you ever been arrested? Yes. Apparently the Queen is unfamiliar with the Hip Hop Handshake. Chips or jacket potato? Chips. I’m a bloke. If you could collaborate with any other brewery in the world (including the UK) what would it be, and why? Russian River Brewing Co. because their beer is sublime, and I would jelly wrestle a giant octopus to visit that part of California. What was the best/worst thing you ever did as a homebrewer? The best was a headbustin’ 21% IPA boasting 50g of hops per ltr of wort. I can still taste it. The worst was a geuse. Turns out the biota in my garage differs severely from that of Flemish Belgium. Name your top three beers ever. Rochefort Trappistes 10, Victory Hop Devil, and the original version of Black Tokyo Horizon I drank the morning of my wedding. Favourite dinosaur? Triceratops. The horn monster. What was your real ale epiphany? It was Fullers’ fault! Did you hear that, liver? I lost an afternoon to ESB and Bengal Lancer and haven’t looked back since. Although it was Punk

IPA, back when it was a real ale, that got me into brewing. Doctor Who or Downton Abbey? And I only have the power to destroy one of these? Tough one..... If you were allowed to brew any kind of beer, no matter how crazy, at this brewery, what would it be? It would be an amalgamation of my best and worst brews. A spontaneously fermented 21% IPA, aged for 3 years in the sweaty sock of a Trappistine monk in Lembeek. Leeds CAMRA John Rowe The Grove Inn, Back Row Holbeck Leeds LS11 5PL Committee members Chairman: John Rowe 0113 22439254 Branch Contact: Mike Hampshire Branch Secretary: Mark Shaw Festival Organiser: David Dixon Locale Coordinator: David Dixon Membership Secretary: Mike Hampshire Newsletter Editor: Anthony Coltman Press and Publicity Officer: Sam Parker Pub Database Holder: Dave Ansley Social Secretary: Charlie Cavaye Treasurer: Keith Sunderland Webmaster: Christine Jopling

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Crusader by Wharfe Bank,

Festival special ale 2014 This year marks the 40th birthday of Leeds CAMRA. The first meeting, in 1974, took place at the Central on Wellington Street, Leeds. Legend has it that 100 people turned up to that first meeting… To celebrate we joined forces with the Wharfe Bank Brewery to create an extra special beer, a 4.0% ruby beer for our ruby celebration. February may have started out bright and sunny but it was still cold and we were all feeling the chill as we gathered at the Wharfe Bank Brewery, in Pool-in-Wharfedale. Four intrepid young (at heart) Leeds CAMRA members, Young Members Secretary Mike Hampshire, Hannah Clarke, regular home-brewer Mathew Pullin and I met our host and mentor, Steve Crump. He is the new brewer at Wharfe Bank, a qualified microbiologist and the brain behind the brewery’s new Firestorm range. Fortunately for us, Steve had the kettle on, the one in question being our mash tun, holding the water needed for the day’s brewing. “We are expecting to get between 34 and 36 barrels out of this today.” Steve sounds like he’s done this before. I’m glad, looking round I wouldn’t know where to start. Turns out we start with the malts. Sacks of the grain are carefully checked and then lined up

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next to the hopper. Mike and Mathew start gleefully smelling malts and comparing the colours as Hannah looks on bemused. Under Steve’s direction we load up the hopper. “The numbers on the sacks indicate the colour” Steve informs us,” the higher the number, the darker the malt”. Our ruby ale needs a mixture of light and dark to produce the characteristic red colouring. Many hands make light work and the hopper is loaded up and we are off back to check on the mash tun. Steve is all busyness as hoses are connected and digital gauges are checked. Soon the tun is filling up with water and the malts are being drawn from the hopper into the tun. Mathew is pressed into spade duty with Steve overseeing. “You need to keep a careful eye at this point” he says, gesturing to the mixture as Mathew keeps it moving with his large plastic spade, “what you are after should look like porridge. If it’s not mixed correctly the mash is too dry and the flavours are not extracted properly. ” I don’t know about porridge but the mixture looks as wet as


Leeds Festival Brew an otter’s pocket and it smells divine. A quick check of the water level and soon Steve’s happy, the lid goes on and we leave it to come to temperature. We’ve got some time to kill at this point so we get the grand tour. First stop is the fermenting room where the freshly-brewed wort has its yeast added and the first steps to alcohol start. Only two of the Fermenting Vessel (FV ’s we call them in the trade) are occupied today. We all climb up to peer in the top and take a heady whiff of the CO2 being produced. “These beers have a few more days to go in the FV”, explains Steve as he checks the gravity. He draws some cloudy young beer from the second FV before repeating the process with the first. Yeast, having done its job and settled to the bottom of the more mature beer, floods the floor. “This one is nearly there, it’ll be going to the conditioning room soon.” The conditioning room is our next port of call also. Shinning steel containers soon yield up their bounty and we sample some of the new range of beers coming out from WharfeBank. For my personal tastes, Fang, the 7% Russianinspired imperial stout, is a particular delight!

the sugar extraction. The process causes the grains to act as a filter bed allowing a clear wort to be drawn off into the boiler. Also it makes pretty patterns in the top of the grain and makes me start to think about cover photos… The next vessel is ready with its first lot of hops and the wort is pumped in. We take turns staring excitedly into the vessel and trying to take photos but all we get is a steam bath much to the amusement of Business Development Manager Tony Jenkins and his brewery tour party. Steve is onto his next job now, removing the spent mash from the tun. Again nothing goes to waste, the farmer has been called and this is destined to be more animal feed. Steve dives into the tun and starts to shovel until he is reminded by a voice from the loft that that’s what we are here for. Wellies appear and I soon find myself on the business end of a shovel, thank you very much Mr Jenkins! I soldier on and soon have the grain on its way to the farm.

Continued overleaf >

I soon get a hint of Steve’s game as this treat is quickly followed by the laborious task of removing spent hops in order to get the boiler ready for our brew. We fill the spent grain sack with used hops, destined for a local farm to be used as animal feed, and power wash the vessel. When I say we, I mean we watch Steve do it, as we've not got our wellies with us. I should get away with that excuse all day, right? Back to the loft to collect the hops for the bittering and flavouring. Careful measuring needed at this point, as we separate the different kinds into buckets. Each has to go into the brew at just the right time to impart the correct level of flavour. Now I’m on familiar ground again, this feels like proper cooking. The mash has done its job now and so the sparge is started. The wort is drawn out of the tun and sprayed back over the mash to complete

Our ruby ale needs a mixture of light and dark to produce the characteristic red colouring.

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12 minnlyu

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by train es fro Leeds Sta m tion!! Based in the heritage village of Saltaire, the pub has won numerous awards: Bradford Pub of the Season Autumn 1997, Summer 2000, 2003, 2008, and this year...

Bradford CAMRA Pub of the Year 2010!

Regular beers are Taylors Landlord, Golden Best and Old Peculier 8 ever changing guest beers always on • Now selling Sierra Navada on Draught 3 draught ciders and 3 bottled ciders • An array of specialist bottled beers Fanny’s Ale and Cider House

63 Saltaire Road, Shipley, BD18 3JN Tel No. 01274 591419 www.fannysalehouse.com

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Leeds Festival Brew - continued Temperature achieved on the boil, the clock starts, 30 minutes till the next hops go in. More enthusiastic chatter about the smell of the hops and even a malt fiend like myself is starting to get sucked in. The next hops go in, only fifteen minutes till the next lot. “The temperature and the timing are important here” says Steve, “if the hops are in for too long or the temperature becomes too low we start to leach out tannins and we don’t want that.” Mike and Mathew both enthusiastic home brewers, are nodding at this, I still think I’ve lots to learn. The next few batches of hops are left to us as Steve goes to check the colour. Think Mission Impossible with buckets of flower heads as opposed to tom cruise on a wire and you’re not far off.

a manageable temperature as Mathew looks on with envy. “I could really do with one of them!” The wort, now a balmy 22C is introduced to the yeast and some nutrients and the vessel is closed, the yeast left to party in peace.

Steve returns with a steaming glass of wort and we look at the colour. Is it correct? Maybe a bit light? A guest on the tour asks if he can drink it, got to admire the enthusiasm. The wort settles somewhat and finally we’re happy with the colour. The cooking is done, time transfer the wort to its FV. A heat exchanger brings it down to

Our thanks go to Martin and his team Wharfe Bank Brewery for making the kind offer to produce the beer, to Tony Jenkins for organising the day and of course to Steve Crump for making sure none of us drowned in boiling beer.

It’ll spend some time in there before being transferred to the conditioning room. At some point it’ll be dry-hopped and we’ll be the first to have it, on the bar at Leeds Beer, Cider and Perry Festival 2014 at Pudsey Civic Hall 13th – 15th March. I look forward to pulling you a measure of… The Crusader!

Anthony Coltman

A warm welcome from Neil and Maureen from The Junction

ALL OUR BEERS ARE NOW PERMANENTLY IN WOODEN CASKS All served from a bank of old Melbourne pumps that have never seen a pint of Tetleys or John Smiths. Open Fires • Friendly Atmosphere Dog friendly • Quiz Night on Wednesday • Only 2 mins from the bus and train station NEW OPENING TIMES Monday & Tuesday 2pm to 8.30pm. Wednesday & Thursday 2pm to 11pm. Friday to Sunday 12noon to 11pm.

Follow Us on Twitter

Tel: 01977 278867 www.thejunctionpubcastleford.com Postcode: WF10 1EE

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O PE N N O SU W N D AY

The Regent Two permanent ales: Leeds Pale, Tetley Bitter plus FIVE rotating guest ales. Sky Sports and BT Sports on Four Screens

Beer garden with Plasma Screen and Car Park to the rear

Main meals - Two for £9.00 We are open Mon-Wed 12noon-11pm Thurs-Sat 12noon-midnight, Sun 11am -11.30pm

Real Ales from: Brown Cow, Theakston, Timothy Taylor, John Smiths and now Leeds Brewery

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Quiz nights: Monday – General Knowledge Tuesday – Music Thursday – Entertainment 15/17 Regent Street, Chapel Allerton, Leeds LS7 4PE Tel: 0113 2939395 Email: 6233unit@spiritpubcompany.com


Out and About

Pubbing in Pudsey arch 13th 2014 sees the return of the Leeds Beer, Cider and Perry Festival to the Civic Hall Pudsey. With this in mind, Bloke from Hull David Litten, went wandering to explore its real ale credentials.

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What better to do on a cold winter’s day than to have a pub crawl around some top pubs in Pudsey? Having decided on a plan of action with recommendations from a couple of local experts and a hastily concocted map with relevant stopping points I set off into a journey of exploration shortly before lunchtime. The first three alighting points have all changed their names in recent times. The first stop on the mini tour was the Town Hall Taps at Lowtown. Formerly known as Barcode it opened in late June 2013 and declares itself as “a good bar for the good people of Pudsey who are in the majority!!!” Not a bad description. The Taps is a friendly modern bright place with four hand pumps selling real ales at good prices, my choice being top quality Saltaire Blonde. Just round the corner on Manor House Street is the welcoming Irv Inn, formerly known as the Continental Bier Keller, Under the same management as the Town Hall Taps, the Irv Inn opened October 2012 under the guidance of businessman Stuart Irvine (hence the name). This is a well-set-out bar in the bier-keller style with a modern curved bar. It is a great place to relax in the centre of Pudsey, serving local hand pulled ales and interesting beers from around the world, amongst which were Marble Pint and Twickenham Naked Ladies, the latter being a very tasty new beer to me. Directly across the road is the Crossed Shuttle. Formerly the Black Bull, it opened as a

Wetherspoons in January 2011 in a building dating from 1955. The pub name and sign is based on the Pudsey Borough coat of arms reflecting the importance of the textile trade in the history of Pudsey. One of the group’s smaller pubs, it has a fine interior and low ceiling thus creating a cosy atmosphere. As you would expect there is a good range of real ales and two real ciders from Westons. The beer of choice here was Naylors Crystal which went down well whilst engaged in conversation with Inter City Ken who just happened to pop in. There is no escape! A short walk past the new bus station and on to Church Lane took me to the Butchers Arms, a very busy, well-looked-after Sam Smith's pub with open fires, and once described as having the best beer garden in Pudsey for watching the world go by. The Old Brewery Bitter was on good form. Half way through my tour and a welcome walking break along Carlisle Road and Bankhouse Lane led me to the Bankhouse Inn. Here, guests from Elgoods and Caledonian accompanied regular real ales from Theakstons and Caledonian. There cannot be many pubs so close to a large city like Leeds with such a great view. Retracing my steps to Fartown, I soon found the Fleece, a friendly, comfortable, modernised Continued overleaf >

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Out and About - continued pub in traditional style. The central bar serves three areas with five real ales. On my visit it was an all Yorkshire selection (well almost) – from Taylors, Copper Dragon, Leeds, Ilkley and Tetleys. The two I tried were in great condition. The genial licensee informed me that he intends to hold a beer festival in the summer – should be good! Just round the corner, heading back towards town, is the transformed Royal. Located next to the old Greenside railway station, the pub has been restored to its Victorian glory by the current Ale House Pub Company team headed by Carrie Holt. A wide range of cask ales is served in top

condition, the fabulous Ossett Treacle Stout being my choice. Upon enquiring about my last selected pub I discovered that the Commercial (run by the same team as the Royal, along with the Fleece in Horsforth) on Chapeltown/Greenside junction did not open until after my scheduled bus departure. I decided to walk round to take a photograph anyway only to find that Carrie and Angie had shot round the corner by car to open up early just for me! Unbelievable. The day was rounded off with a lovely pint of Snowhite from Castle Rock selected for me from the range on offer by the staff of this very comfortable pub. A brilliant wander round some of Pudsey’s pubs just a bus ride away from the hustle and bustle of Leeds city centre. Try it!

in Leeds As regular readers of NFM will recall, a few years ago Leeds CAMRA set up a LocAle scheme to promote local breweries to our area. It’s now firmly established and really popular in the city, and we figured it was about time we gave our readers an update. We have now reached the target of one hundred pubs joining up. It’s a great scheme and one that promotes pubs and locally brewed real ale, and it helps beer lovers to find pubs that support great Yorkshire ale. What could be better? If you run a pub and sell at least one beer from a ‘LocAle’ brewery you can join the scheme and it’s free! There are over 40 breweries in the Leeds LocAle area, which is within the Leeds City boundary or less than 10 miles outside it: www.leeds-camra.com/beer/locale-breweries. Just let Leeds CAMRA know you’d like to join and we’ll send you a LocAle pack with promotional goodies, and give you a mention on the website and in updates in New Full Measure.

If you’re a drinker who loves real ale and wants to support your local breweries, or are visiting Leeds and want to know just how yummy the local beer is, visit a pub on the list available online. The list is being updated all the time (www.leeds-camra.com/pubs/locale-pubs) and it contains city centre gems as well as some great local pubs and suburban ale bars. Look out for the LocAle window stickers, posters and pumpclip toppers. If you want a fun way to be environmentally friendly, want to find out more about great craft products made on your doorstep, or you just want to get stuck into a good pint, LocAle in Leeds may be right up your street. Leeds CAMRA

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ABBEY INN 99 Pollard Lane, Newlay, Leeds, LS13 1EQ DUCK & DRAKE Kirkgate, Leeds, LS2 7DR HUNTERS INN Harrogate Road, Pool in Wharfedale, LS21 2PS NEW HEADINGLEY CLUB St Micheals Road, Headingley, LS6 3BG

OTLEY TAVERN Newmarket, Otley, LS21 3A STICK OR TWIST Merrion Way, Leeds, LS2 8PD THE WRENS HOTEL, 59-61 New Briggate, Leeds, LS2 8JD THREE HULATS 13 Harrogate Road, Leeds, LS7 3NB

TROYDALE CLUB Troydale Lane, Pudsey, Leeds, LS28 9LD WHITE SWAN High Street, Yeadon, LS19 7TA AL’S DIME BAR 10 North Parade, Bradford, BD1 3HT FANNY’S ALE HOUSE 63 Saltaire Road, Shipley, BD18 3JN


diary dates

Appointment with Beer eeds CAMRA holds a formal business-style meeting in a closed room on the first Tuesday of every month. The meeting starts at 7:30pm and has an approximate finishing time of 9:30pm.

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CAMRA members are advised to check “What’s Brewing” for confirmation of meeting locations and for details of other events. A full listing of events is also published at www.leeds-camra.com/ where it is regularly updated. Leeds CAMRA is organised and run entirely by unpaid volunteers. All members are always welcome at meetings and socials.

Thank You for Having Us! Thanks to the Packhorse, Woodhouse and The Fox and Newt, Burley for hosting meetings. Thanks, and congratulations to the Kirkstall Bridge Inn for a great presentation night (and a fiendish pub quiz).

Don’t be a Wazzock! Don’t Drink and Drive. Public transport information for the Leeds area is available from Metro offices and at wymetro.com There really is no excuse..

West Yorkshire Trading Standards Service Tel: 0113 253 0241 Po Box 5, Nepshaw Lane South, Leeds, West Yorkshire, LS27 0QP

February 2014 Tue 25th City Centre Social – Duck and Drake, 43 Kirkgate 8.00pm, Crowd of Favours, Harper Street, Leeds from 9.15pm March 2014 Tue 4th Mar Open branch committee meeting, Wrens, 61a New Briggate, Leeds 7.30pm Tue 11th Mar Beer Festival Social, Stick or Twist, Merrion Way, Leeds 7.30pm Thurs 13th to Saturday 15th Leeds Beer, Cider and Perry Festival 2014 Pudsey Civic Hall, Dawsons Corner, Pudsey Sat 22nd Mar Headingly Social, Arcadia, Arndale Center, Otley Road, 2.00pm then Original Oak, 2 Otley Road Headingly from 4pm Fri 28th Mar Terry’s Leaving Party, The Palace, Kirkgate, Leeds 7.30pm

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Leeds CAMRA

Members' Noticeboard Follow @LeedsCAMRA on Twitter or “like” our Leeds-CAMRA Facebook page for up-to-date information about socials, meetings and pubs info in and around Leeds.

Leeds-CAMRA @LeedsCAMRA


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New Full Measure Magazine issue 127  

The magazine of Leeds CAMRA. Spring 2014 edition

New Full Measure Magazine issue 127  

The magazine of Leeds CAMRA. Spring 2014 edition

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