 BRITISH (ENGLAND, IRELAND, SCOTLAND) BEER DESCRIPTIONS: This category is not as well developed as the Belgian. I promise I'm working on it day and night and it will improve with more time. 6/5/08 Added some breweries at the bottom.
Amstel Light
Bass
Boddingtons / InBev, 2 Great Ducie Street, Manchester, United Kingdom, Tel: +44 161 819 1161
Opened 1778.
Boddingtons is a refreshing, smooth & sessionable beer. It is renowned for its golden color, full-bodied flavour and malty, morish taste with smooth, tight creamy head. Brewed in Manchester since 1778, Boddingtons has an ABV content of 3.8% and 4.1% in cask. Also available in Can, Keg and Draught format in Boddingtons Pub Ale (Export - 4.7% ABV). Pale, thick white "Draughtflow(tm)" head. No visible carbonation. Diacetyl aroma. Diacetyl flavor. Reasonably bitter, very smooth.
Wye Valley Brewery, Dorothy Goodbody Wholesome Stout - 4.6%
Wholesome Stout, which was voted Supreme Champion at the CAMRA Winter Beer Festival 2002 and was awarded Bronze Medal in the 2005 CAMRA West Midlands Stout Category, is produced using only the finest ingredients available. They include Pale malt with roasted barley which produces a rich dark colour. Flaked barley is used to create a full and creamy head. The Stout is flavoured with Northdown hops which give a dry resinous taste. Awarded 5 stars by top beer writer Roger Protz on his website www.beer-pages.com. Only the second beer to gain his full 5 star rating. Ingredients - Water, Malt, Maris Otter, Flaked Barley, Roast Barley, Crystal, Chocolate, Hops: Northdown, Yeast. AVAILABLE SEPTEMBER TO MARCH
FULLERS
ESB
India Pale Ale
London Pride
OLD SPECKLED HEN
The Morland Brewery
Ock Street
Abingdon OX14 5BZ Oxford
Phone: 01235-553377 Fax: 01235-529484
Info@Morland.co.uk
Opened 1861.
Old Speckled Hen - Amber, massive dense nitro head. Malty aroma, some English hops. Medium body, lots of sweet malt, creeper bitterness.
SAMUEL SMITH
Imperial Stout
Russian imperial stout was originally brewed in Great Britain to satisfy the Czarist courts, who were great connoisseurs of Champagne, caviar and the art of the table. Because it was transported across the freezing Baltic, Russian imperial stout was brewed with a high level of alcohol.
Rich, flavorful, deep chocolate color, scented and roasted barley nose. Complexity of malt, hops, alcohol and yeast.
Serve with espresso, Stilton and walnuts, New York cheesecake, steak au poivre, caviar, Oysters Rockefeller, chocolate Baked Alaska. Easily hold its own in the company of cigars. Serve in a brandy snifter at 60 degrees.
India Pale Ale
In the late 18th and early 19th centuries there was a considerable trade in beer to India. Leaving the India Docks in London, ships would sail around the Cape of Good Hope through the Indian Ocean to Bombay and beyond, a three-to four-month trip. Highly hopped pale beers brewed to withstand the trip became known as “IPA,” India Pale Ale.
A restrained maltiness and an emphasis on the aroma and flavor of hops from England’s finest vineyards.
Serve with Green chili and lime pickle, mulligatawny soup, pork with vinegar and garlic, chicken with a roasted coconut sauce, fish on a bed of potatoes, onions and tomato masala, prawns curry and duck risotto.
Serve in nonik pint glasses.
Nut Brown Ale
Often called "mild" if it is on draft, brown ale is a walnut-colored specialty of the North of England. A festive-occasion beer, brown ale is one of the oldest English brewing styles, mentioned in literature in the 16th century. Beers brewed at the old brewery have a round, nutty flavor because of the Yorkshire square system of fermentation.
Walnut-like color and palate of hazelnuts. Wonderful balance of roasted crystal malt and aromatic hops. Long clean finish.
Serve with Stilton cheese, grouse and roasted game hen, barbecued duck, pepper steak; spicy food, paella, stir-fry, teriyaki, Thai food, Chinese food, creamy chicken and pineapple curry. Serve at 55 degrees.
Oatmeal Stout
Originally a drink for lactating mothers, oatmeal stout was described as nutritional on early labels. Oats are in the same family as barley, and a small addition yields great flavor. Popular in the late 1800’s, the last oatmeal stout was brewed before the First World War until Samuel Smith reintroduced this style in 1980.
Almost opaque, with an unusually silky texture and complex, medium-dry velvet palate. Bittersweet finish.
Serve with pizza and salad, Italian foods, steamed clams, grilled ahi tuna, lobster with drawn butter, steak, ploughman’s lunch, crumpets, shish kebabs, vegetable ragout and eggs Florentine, dark flavorful bread and aged Stilton. Serve at 55 degrees.
Old Brewery Pale Ale
Beers were dark before the Industrial Revolution. With the introduction of inexpensive clear drinking vessels, translucent beers became fashionable. When this sparkling amber beer was produced, it was declared pale to differentiate it from porter. The draft version, Old Brewery Bitter, was named Best Beer in England.
Captures the soul of beer. It has a fresh maltiness that reminds you that good beer is a product of the soil. Beautiful balance of malt and fresh hops.
Serve with rare roast beef with Yorkshire pudding, roast chicken, cheese, smoked salmon, Dungeness crab salad, bouillabaisse, sushi, New York steak; spicy foods such as Mandarin cuisine; aged Yorkshire-style roast beef en croûte; tandoori chicken salad and pork stroganoff. Traditionally served in nonik glasses.
Taddy Porter
Porter was the first commercially brewed beer. It was named for the train porters who were its original servers and consumers. Samuel Smith’s Old Brewery, Yorkshire’s oldest, reintroduced authentic porter to the British beer scene in 1979 after an absence of more than 50 years.
Very dark, fairly full in body and packed with flavor. Intense, dry tangy character of roasted barley.
Oysters on the half shell, Rockefeller or Cajun style, clams, mussels, crab cocktail, lobster bisque and other shellfish, smoked mackerel, veal with green peppercorns, porterhouse steak and of course chocolate. Serve at 55 degrees in nonik or tumbler.
Winter Welcome
Throughout history, beer of somewhat higher alcohol and richness has been enjoyed for the winter holidays, when old friends get together to enjoy the season. Wassail, a festival to celebrate winter and the beer that goes with it, predates the Christian era. Winter Welcome is vintage-dated with a special label each year. Serve in a traditional tankard for the holidays.
Honey-amber-colored, creamy head of small bubbles, floral aroma and delicious malt flavor with great finesse.
Serve with roast goose, smoked turkey with oyster dressing, rack of lamb, candied yams, Smithfield hams, fresh pears and apples, Christmas cake. Serve in crystal tumblers or traditional Yorkshire nonik pint glasses.
Newcastle Brown Ale Scottish & Newcastle
Thomas Hardy Brewery
Weymouth Avenue
Dorchester DT1 1QT
Dorset
Phone: (01305) 251251
Fax: (01305) 258300
Opened 1837. 100,000 bbl annual capacity.
Youngs and Company Brewery PLC
The Ram Brewery
Wandsworth, London SW18 4JD
Phone: (0181) 875 7000
Fax: (0181) 875 7100
Website: Youngs
sales@youngs.co.uk
Opened 1831.
Double Chocolate Stout
Dirty Dick's
Oatmeal Stout
Old Nick's Barley Wine
Ram Rod Special Bitter Ale
S.L.A. Special London Ale
MCEWANS SCOTTISH ALE Scottish & Newcastle
Beamish Stout
Guiness
GUINNESS Extra Stout is steeped in heritage - a whole costume drama in a bottle. It’s naturally Guiness a complex beer full of character that’s great with food.
Strong tasting with a distinctive roasted bitterness, Guiness Extra Stout is our authentic carbonated classic. It’ll transport you back to an 18th Century world of stouts when the ancestor of this beer was known as Guiness East and West India porter. In 1821, the definitive early Guiness became known as Extra Superior Porter.
At 5% ABV, it’s a mature, conditioned brew for a richer Guiness beer experience.
GUINESS DRAFT - Adored since 1959, it’s the powerful surge and settle that gives Guiness Draught beer its uniqueness. Lovingly poured around the world, Guiness Draught is one of best-selling imported beers in the USA.
A unique mix of nitrogen and carbon dioxide helps create Guiness Draught’s liquid swirl that tumbles, surges and gradually separates into a black body and smooth creamy head.
The rise and fall of our bubbles has perplexed PhD physicists. But all you need to focus on is the taste. With an initial malt and caramel flavour, Guiness Draught finishes with a dry roasted bitterness. Enjoy.
Guiness Draught is best served at 6°C (that’s 42.8°F), with the legendary two-part pour. First, tilt the glass to 45 degrees and carefully pour until three quarters full. Then place the glass on the bar counter and leave to settle. Once the surge has settled, fill the glass to the brim. It takes about 119.5 seconds to pour the perfect pint. But don’t fret. It’s worth the wait.
Harp
Murphy Brewery Ireland Limited
Murphy's, Leitrim Street, Cork, Ireland
Opened 1856.
Genuine Pub Draught Irish Stout Pours nice...just like Pub Draught Guinness. EXTREMELY dark red, thick off-white head. Smoky aroma, with vague licorice hints. Pretty thick...pretty cold, per the directions on the can. Some black flavors and nice smoky finish. Licorice flavor shows up as the beer warms.
Irish Amber Golden brown, moderate carbonation, good white head. Sweet aroma, some diacetyl. Sweet, some hop flavor, some diacetyl.
Irish Stout "Draughtflow System" bottle. Almost black, dense white head. Smells sweet and black, Coffee aroma. smooth. Tastes black and bitter. OK body, some carbonation. Bitter black malt finish fades fairly fast. Flavors similar to Guinness, but not as pronounced. Sweeter.
Lurgshall http://www.lurgashall.co.uk/
Manchester Star http://www.brooklynbrewery.com/
Melbourn http://www.merchantduvin.com/pages/5_breweries/melbourn.html
Moonraker http://www.jwlees.co.uk/
Pitchfork http://www.rchbrewery.com/
Smithwicks www.guinness.com
Tetley’s www.carslberg.co.uk
Thomas Paine http://www.icenibrewery.co.uk/
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