Welcome Well, what a summer that was! There was something very European about the atmosphere in town – I could almost convince myself that I was holidaying in Barcelona. Add to the scorching weather our enhanced World Cup, ODI and Test Match performances, and it felt like a summer to seize. I’m sure many of you will agree that there’s no finer feeling than relaxing in a beer garden on a beautiful balmy evening, in the company of friends and family. It’s even better when your neighbours are getting rained on during their posh Mediterranean holiday. (Schadenfreude has never seemed like a very positive emotion to me, but it can be an enjoyable one…) I just want to say a quick thank you to our pub teams, who worked hard to go that extra mile this summer. Before open doors, many of them could be found watering, dead-heading, weeding and sweeping, all to make that beer garden experience a little better. They also did a bit of wildflower planting, thanks to the Nottinghamshire Wildlife Trust, so come spring you’ll notice a few unique baskets and planters taking form, getting ready to feed the bees and butterflies. While we’re on that note, it’s also important to remember that this summer’s heat also brought with it some serious issues. This of course included drastic problems for the agricultural industry. Alongside difficulties with veg growing and orchards, we’re also anticipating some issues with barley as a result. All I can assure you is that we’ll do our best to give you the highest quality products, at reasonable prices, and to always welcome you with the best possible pub experience we can. And, of course, we’ll be continuing our green efforts with the help of Investors in the Environment, for 2019 and thereafter. It seems very eager to write this now, on a warm early September day, but… have a very happy Christmas and a wonderful New Year. Thank you for another year of incredible support. Cheers
Colin Wilde Managing Director @SheriffTipple colin.wilde@castlerockbrewery.co.uk
Queensbridge Road, Nottingham NG2 1NB
Telephone: 0115 985 1615 www.castlerockbrewery.co.uk
General enquiries and recruitment: admin@castlerockbrewery.co.uk Sales enquiries: lotte.sefton@castlerockbrewery.co.uk Advertising enquiries: marketing@castlerockbrewery.co.uk
CRQ is edited by Liv Auckland and designed & produced by freerbutler limited • www.freerbutler-gds.co.uk
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Castle Rock Beers
BEERS of AUTUMN We’ve got all the bases covered, from a fruit beer, to the latest in our dry-hopped pale range, to a black cherry porter.
Pinball Wizard 4.4% (Cask) Available throughout October Our fourth dry-hopped cask pale of 2018, Pinball Wizard hit the proverbial shelves in late August. We’ve tweaked the fermentation temperature slightly, tinkered with the hop additions, times and quantities and we’re really pleased with how this range is developing; a range that represents experimentation in its purest sense. Consistency is a cornerstone of Castle Rock, but with each iteration of these dry-hopped pales, we’ve been making little changes and meticulously noting the results. You’ve got until late October to enjoy this NZ-hopped pale which celebrates all that is great about Motueka and Waimea.
Fruit v1 4.6% (Keg, a little bit of cask) Available throughout October Fruit v1 is a bit of a summer throwback. Fruit v1’s composition is approximately 18% fruit; a rather extensively considered blend of raspberry, blackberry, and redcurrant – with a malt bill that gives the beer a little extra body to complement the acidity of the fruit. We’ll be turning to the berries and fruits of Autumn as you read this, in search of our Fruit v2 recipe.
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Mint Choc Chip 4.5% (Cask and keg) Available throughout October Organic cacao nibs, chocolate, mint and vanilla collide in our second dessert-style beer of 2018. We’ve used a dark but low-roast malt bill to really allow for the naturally bitter and fruity cacao to come through, and balanced it out with chocolate, the sweetness of vanilla and the fresh spike of mint.
Guzzgog 5.0% (VEGAN) (Keg) Available from mid-October A collaboration with the lovely folks at LeftLion, Guzzgog is a celebration of Nottingham’s idiosyncrasies… and gooseberries! Bridie Squires, editor of LeftLion, approached us about brewing a beer with them to celebrate LeftLion’s 15th year. She describes Guzzgog as a ‘LeftLion quaffable, for the whole city to enjoy’. Launching at the Robin Hood Beer and Cider Festival, we’ve collaborated on every part of Guzzgog – from the initial recipe meeting to the charming little sprites you see on the pump clip.
Most Haunted 4.4% (Cask) Available throughout October Our special brew for the Halloween season…a quaffable porter brewed with pumpkin and a blend of spices. Black in colour, there’s fresh hop and pumpkin spice on the nose, and subtle bittersweet spice on the palette, with just a hint of chocolate. Flick to page 11 to find out why beer and Halloween go way back…
Midnight Owl 5.5% (Cask) Available October 2018 – March 2019 Screech Owl’s moody cousin, a classic black IPA. Upfront US hop character combines with a hint of caramel for a rich ale that packs a punch. One of our most popular seasonal beers for its fresh, hoppy and complex taste. Pair it with barbecue ribs for optimum cold weather feasting.
Snowhite 4.2% (Cask) Available November 2018 – February 2019 The ice queen is back! Snowhite is a traditional pale ale brewed with English and Slovenian hops. A pleasantly crisp and balanced beer with floral and citrus aromas, a soft, clean mouthfeel, and a refreshing drop. Snowhite proves that winter doesn’t have to be all about dark beers.
Sir Peter Mansfield 4.2% (Cask) Available October – December The fourth and final beer in 2018’s Nottinghamian Celebration Ales range. Sir Peter Mansfield celebrates the pioneering scientist who made essential discoveries in the development of MRI technology. In 1978, he became the first person to step inside a whole-body MRI scanner, so that it could be tested on a human subject, ignoring warnings that he could be putting himself in
danger. There are now thought to be 22,000 devices worldwide, used for around 60 million scans a year. Sir Peter was awarded a Nobel Prize in 2003, which he shared with the inventor of the technique, US chemist Professor Paul Lauterber. The Sir Peter Mansfield Imaging Centre at the University of Nottingham was named in honour of his pioneering work which changed the face of modern medical science. His namesake beer is a traditional bitter, chestnut in colour and brewed with English hops, created with the assistance of a student at the Centre for Brewing Science at the University of Nottingham.
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Castle Rock Beers
BEERS of AUTUMN (continued) Goodbye to All That: Armistice 4.5% (Cask) Available November 2018 – January 2019 A black cherry porter brewed to commemorate the close of the First World War; subtle, fruity and sour cherries combine with a dark, rich malt bill to make a pleasant, complex and warming brew. Goodbye to All That, named after Robert Graves’ autobiography, is brewed to mark 100 years since the Armistice. Graves was a poet, critic, classicist and historical novelist, who enlisted almost immediately after Britain went to war. He published his first poetry collection Over the Brazier in 1916, gaining his immortal status as one of the bestknown war poets. Much of Goodbye to All That covers Graves’ experience serving as a lieutenant and provides a detailed, honest description of trench warfare. The Armistice, signed by representatives of France, Great Britain, and Germany on 11th November 1918, was an agreement to end fighting as a prelude to peace negotiations. Though some fighting continued on Armistice Day, civilians and veterans across the world
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revelled in the news – overrunning streets and cities in celebration. 11th November, and/or the Sunday closest to it, has been known as Remembrance Sunday ever since. This year, a People’s Procession of an estimated 10,000 people will march “A Nation’s Thank You” through London. Goodbye to All That also brings our Commemoration Collection brews to a close. This range started many years ago, in June 2014, to mark 100 years since the declaration of war. Since then, we’ve been able to immerse ourselves in local, national and international history, exploring stories about the Christmas Truce of 1914, the “Munitionettes” and the women’s workforce, the secret underground cave network – Thompson’s Cave, and the deathly explosion at the Chilwell shell-filling factory. We’ve brewed traditional bitters, a chocolate orange stout, a ginger beer, and now, a black cherry porter. Our aim with the Commemoration Collection was always to bring conversation to pubs, to inspire people to re-learn something they may have forgotten, to help all of us remember, and to show that you can do good in unexpected ways. We’re always going to brew beer, but we can also do more than that.
Each pint sold over the last four years has raised money for Amnesty International and the Royal British Legion, two very different charities who both work tirelessly to support those facing warfare today. On the 11th hour, of the 11th day, of the 11th month, we will be gathering together for a two-minute silence, before pouring the first pint of Goodbye to all That and making our donation to the chosen charities.
Robin Hood Beer & Cider Festival
A NEW ERA FOR NOTTS
#RHBCF18 Share your photos with us
This Autumn, one of our favourite annual events is back: The Robin Hood Beer and Cider Festival. With Nottingham Castle closed for a £30 million rejuvenation, the festival will be taking place at the Motorpoint Arena for the first time. But this is the arena like you’ve never seen it before, with backstage areas (usually reserved for the rich and famous) packed with beery goodness. While we’re of course going to miss the dusty, muddy festival of bygone years, we can assure you this Robin Hood Beer fest will be just as exciting. October 2018 marks a new era for the city of Nottingham and (however temporary that new era may be) it’s time to get on board. Here’s what’s in store… Now in its 43rd year, the Robin Hood Beer and Cider Festival seems to somehow keep getting bigger and bigger each year. This October, CAMRA will be serving up 1,000+ real ales – the biggest festival offering of draught real ale in the world. On top of that, there will be 250+ real ciders and perries and a craft beer bar of beer dispensed in Key Keg. Drooling, yet? As for us, we’re still ironing out our plans, but we do know for sure that you’ll find us in Bolero Square. At the time of writing, we’re deciding our final beer list, and all we can say is you’ll have a chance to try some of the beauties on the previous pages. Guzzgog, a keg beer collab with LeftLion, will also be launching on our bar. The Nottingham CAMRA team has kindly maintained last year’s ticket price, despite the many extra hours they’ve had to put in this year. They’re also working extra hard to ensure the vegan offering is vast and varied. And last but not least, the arena is far easier to access for those with reduced mobility. Sounds like we’ve got ourselves a pretty fun, inclusive festival…. Make sure to swing by the Castle Rock bar on your visit, try some beers, say hi to our team, and have yourself a very happy festival. Here’s to the new era. Embrace the change!
If you’re very very lucky, you might be able to nab last minute tickets from www.motorpointarenanottingham.com
WHAT’S THE SET UP LIKE? Motorpoint Arena comprises of multiple areas, both outdoor and indoor, and the majority of which you probably had no idea about. (Top Tip: If you actually enjoy the annual trudge up to the castle, head to the arena from Hockley or the train station for a strong gradient.) Bolero Square A big outside square, featuring bars, food, live music and the Castle Rock Tavern. This is also your entrance to the festival. If you’re familiar with the usual festival set-up, this is one of two areas where “the village” vibe is being recreated. The Stadium Beer on Ice, as it were. Think of it as this year’s marquee, with row upon row of bars. The difference is there’s plenty more places to sit, if you so wish. The Cider Barn A backstage area, just off the ice, dedicated to the bittersweet (alcoholic) nectar of apples’n’pears. Backstage Beer Garden An outside area tucked between Lower Parliament Street and Belward Street, home to bars, food and live music for the festival. The second recreation of “the village”, usually found by the band stand.
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The Goings On NOTTINGHAM’S INAUGURAL CRAFT BEER FEST Nottingham is amazing for beer all year round, but there’s a definite peak when Nottingham Craft Beer Week comes around, and in 2018 it was joined by the inaugural Nottingham Craft Beer Festival, which took place at Sneinton Market in June – right alongside our lovely Fox & Grapes. During the week, Castle Rock pubs turned the volume up to 11, serving a huge range of craft beer from here, there and everywhere. A weeklong celebration of beer culminated in the Nottingham Craft Beer festival, which saw around 20 brewers showcase their wares. Castle Rock brought IPA v1, Session IPA, Raspberry Ripple and Pilsner to the table. It was a truly collaborative, creative event with a relaxed and friendly vibe. We’re excited to see what 2019 brings for the brewing scene in Notts. Cheers!
BEER FOR BRAINBOXES We love our vibrant, bustling city, and the students of two great universities are part of that. This summer we had the pleasure of parking up our outside bar for the University of Nottingham’s graduation ceremonies. It was so lovely to meet you all, see the pride (and relief) on your faces, and serve you up some well-deserved beverages. Congratulations!
CHRIS READ WOWS ‘EM AT THE POPPY
VROOMING MARVELLOUS Nottingham lad George Brough was celebrated this summer with an English Session IPA, beer number 32 in the Nottinghamian Celebration Ales range. Brough, born in Basford in 1890, was a superbike manufacturer, motorcycle racer and showman. His manufacturing company, Brough Superior, was nicknamed the ‘Rolls Royce of motorcycles’. So, imagine the excitement when, on a sunny August afternoon, seven blindingly beautiful Brough bikes were driven to our humble brewery tap. They were flagged by a gleaming and glorious (and eye-wateringly rare) Brough car, which our ops director Vicki made herself quite at home in. The Brough Superior Club were the (literal) driving force behind the event, which saw members – from Australia to the Netherlands – come together for beer and bikes. A truly astounding showcase of George’s talent and passion.
IN THE RED This football season, we’ve been part of a new project at Nottingham Forest’s City Ground. The Family Red Zone, by the Brian Clough stand, offers fans an extra something to make the most of their day out. The zone features the Castle Rock outside bar, alongside other food vendors and music, as a place to kick back, fill up, and make some memories before the match. At the time of writing, we’ve been set up for every game of the season, and we’re working with NFFC to make the event a permanent presence at home games. Watch this space…
SNAP HAPPY AT THE WILLOWBROOK
Each summer, the Poppy and Pint hosts a pre-Test Match evening, where cricket fans come together for beer, food, and stories from the greats.
Over two hundred entries were judged in this year’s Friends of Gedling Country Park photo competition.
This summer, former Notts and England wicketkeeper Chris Read brought two decades of memories and gossip to the pub. Read, with over 16,000 first class runs, 15 Tests for England, 36 one-day internationals, and captaincy at Notts for ten years, holds the almost unassailable record of taking six wickets in three consecutive Test innings. He talked about these and other highlights in the Q&A session, lead by our chairman Geoff Newton.
The main prize, donated by our fair selves, went to Sarah Roach. The competition culminated in a presentation at the Willowbrook, which Friends’ chairman Terry Lock described as a ‘packed and perfect evening’. Gedling Country Park has only been open for a few years, and it’s amazing to see what a brilliant reputation it’s gained in such a short space of time. Be sure to make a day of it the next time you’re visiting the Willowbrook. Sounds like a Great British Saturday to us.
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The Goings On MAASAI WARRIORS vs CASTLE ROCKIANS We had the honour of playing a game of cricket with the Maasai Cricket Warriors this August. The visit was part of the Warriors’ 2018 tour – a major cultural exchange been the Kenyan Maasai community and the UK. The Warriors were hosted by the Mojatu Foundation and Nottingham Trent University, and had a jam-packed schedule of cricket matches and community events. The group is campaigning against social injustices in their community, including hate crime, modern slavery, child marriage and FGM – all while playing some cricket games to celebrate their love of the sport. The prospect of a cricket match with the Warriors was pretty darn exciting. We quickly set to work and rallied some Castle Rockians who were prepared to take them on. Sports underachievers were more than happy to spectate over a drink in the Vat and Fiddle’s beer garden, where we could also purchase handmade Maasai jewellery and knick-knacks from a couple of stalls. The Maasai’s visit kicked off with a brewery tour led by Robin Hood (aka Tim Pollard). Tim’s playful presence also led to some role playing…cue Robin Hood “shot dead” in the middle of the brewery yard, two Maasai women fiercely drawing their weapons nearby. The game itself was compact and quickfire, with an idiosyncratic rule-book that encouraged low, controlled shots. Like Kwik Cricket but for adults! The Maasai were batting first. Team Castle Rock kept a fair amount of pressure on them, but the Maasai delivered the bat well and had 46 runs by the end of their innings. The Castle Rockians made a valiant effort, but sadly, it wasn’t meant to be. A string of almost consecutive catches took the wind out of our sails and we finished just a little shy of the Maasai, at 39. Of course, the cricket itself was secondary to the sheer pleasure of hosting the Maasai. It was a privilege to meet the Warriors, learn more about their work, and donate to their campaign. One for the Castle Rock memory books.
NB: We’d been hoping to host a cricket game in the yard for a while, but this went above and beyond our expectations. If it sounds right up your street, our MD Colin Wilde is keen to keep it going, so keep your eyes peeled.
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The Goings On • Discover World Beers KOUKOU CRAZY This summer we were honoured to be involved with Hoodwinked, the world-class sculpture trail which transformed Nottingham into the ‘playground of Robin Hood’. By downloading an app and following the trail of sculptures, adventurers could claim freebies and discounts at businesses across the city. Our own bird, pet named KouKou, was a stunning mosaic sculpture created by local artist Julie Vernon, and was voted the people’s favourite during the trail! KouKou was located in prime position, right outside Nottingham Station. We decided to celebrate with a giveaway: two executive tickets to see Blue Planet II Live, at the Motorpoint Arena. At the time of writing, the prize is still up for grabs, and the competition is wide open. The money raised by sponsors, app downloads and the auction of the sculptures goes to the Nottinghamshire Hospice. Until we meet again, dear KouKou. Visit www.hoodwinked2018.co.uk to find out more
CASTLE ROCK AT BASFORD UNITED Basford United FC, the city’s fastest growing football club, has made an exciting new signing… reliable, wily old Harvest Pale. As part of a new sponsorship deal, Castle Rock beers will be available at the club for the season. Chairman Chris Munroe said the fans’ and players’ spirits and expectations are high, and the hospitality offering is ‘on the up’ too, bringing a great match-day experience to home and away fans. Drinking beer in front of the football is a cliché for a reason…
TOP PICKS Wayne Harvey, Castle Rock’s beer guru and manager of craft haven the Canalhouse, picks his top beer choices for the cosier months… Brauhaus Tegernsee Tegernseer Hell 4.8% Tegernsee is a small town, south of Munich and close to the Austrian border - surrounded by the Alps and situated next to a rather picturesque lake. It’s hard to imagine a more classic Bavarian setting. Hell is a style of lager that originates from (and is most popular in) the south of Germany. Tegernsee’s iteration is highly regarded as a classic example. It’s very light, with a slightly sweet bready malt flavour, and well carbonated with a touch of hop bitterness. It’s a simple formula but it’s nuanced, delicate and a great example of lager done well.
Mount Saint Bernard Abbey Tynt Meadow 7.4% Tynt Meadow is the first UK brewed beer designated as a “Trappist” product. The monks based at the Mount Saint Bernard Abbey in Leicestershire have started brewing in order to create a source of income to support their charitable endeavours. They received advice from existing Trappist breweries, so it’s no wonder that the beer has a bit of Belgian influence. The beer is relatively strong at 7.4% and pours a deep red/brown with a large, fluffy head. There are flavours of dried fruits – it’s figgy and a bit boozy - and it finishes quite dry. There’s also a touch of classic English hop character, presumably to remind you that it’s brewed down the road rather than at an Abbey in the Ardennes.
ON THE SAUCE
Perfect for a chilly Autumn evening.
Our recent collab with the Sauce Shop, a small independent Notts business, has brought some classy condiments to our pubs as of late.
Põhjala Must Kuld El Salvador 7.8%
Mayo, ketchup and sweet chilli are all on the agenda for the Sauce Shop, but the brown sauce is where it gets really exciting for us. Made with a traditional recipe using dates and tamarind, it also contains our very own Sherwood Reserve. The complex flavours of the beer bring a twist to the sauce, which we’re likening to the fruity flavours of chutney. If you enjoy the brown sauce – which you will – then you can buy a bottle to take home, or as a gift. Ask at the bar for details and keep your eye out for a special Hot Sauce coming soon, made with Session IPA.
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Estonian beer is relatively hard to come by in the UK but Põhjala seem to have made a bit of a name for themselves. Must Kuld is their coffee porter, an American-inspired strong dark beer with lactose for some extra sweetness. This El Salvador edition is infused with washed bourbon coffee to accentuate and add more coffee notes. It has all the typical flavours you would associate with a good porter: chocolate, roasty espresso and a balance of sweet and bitter. The richness makes it a great dessert beer. Not only would it pair well with rich, chocolatey desserts but also some Shropshire Blue or Stilton - try it and see!
Opinion
WHAT A WITCH Once valued for their knowledge and skill, folklore superstition and patriarchal greed turned the Brewster of our history into a witch, complete with cat and cauldron. Here’s the dark tale of the history of women’s brewing, from our editor Liv Auckland. A true story. For most of brewing history, beer was brewed by women, dating back to 10,000 years ago. Women were the cooks and healers in their communities, and beer was a staple concoction for their loved ones. The beer was often brewed with a blend of herbs (mug wort, yarrow, horehound and heather) which has antiseptic and antibacterial properties, doubling as a safe source of drinking water. Despite relatively advanced botanical knowledge, the science of brewing and fermentation was yet to be uncovered, and beer remained in the mystic realm for centuries. Sumer, the earliest known civilisation in Mesopotania, believed that beer was a gift from goddess Ninkasi. Sumerian Brewsters doubled as priestesses, brewing beer for religious ceremonies which honoured Ninkasi. It was thought to bring peace and wellbeing to humans. In some part, I suppose that was true. In the 14th-15th century, brewing moved out of the home, abbey and church, and became a commercial venture. Tall hats (some two feet tall) were worn by Brewsters in the marketplace, making them and their beer easy to spot. Ale stakes, which we recognise now as brooms, were hung outside the home or tavern to indicate their beer was ready and for sale. Cats were kept to chase away the mice, which would otherwise eat the grain. A six-point star was the Untapped of its day, symbolising purity and the most important parts of brewing: hops, grain, malt, yeast, water, and the Brewster herself. However, by the 16th century, women were being removed from trades which were flourishing. Wealth-creation was a man’s business, and without the right to own their own property or business, women were forced out.
and the independence men feared. Women were certainly tried and hanged for far less. By the 1700s, Brewsters were history, and men had reinvented brewing on their own terms. For many of us, that was the brewing world as we knew it. It was a man’s industry. Beer was a right of passage for men, as was a trip to the pub with ol’ Dad when they reached legal age. For women, it was wine or maybe – if they could handle it – a half of something. Thankfully, that world is fading from view with every passing year, as the industry makes strides to break down long-and irrelevant gender roles. Though shifts towards gender diversity (and all diversity) across industries is essential and exciting, it is especially poignant to see women claiming their space in the world of beer. The persecution of Brewsters will always be a dark and twisted part of our long history. All because women brewed beer, because women did too well at brewing beer. This Halloween, I invite you to raise your glass and repeat after me: ‘For a charm of powerful trouble, like the hell-broth boil and bubble’. Cheers.
In many ways, the Catholic church was also behind the deconstruction of women’s brewing. The six-point star and its link to Judaism gave them the church perfect in. The church persuaded society that Brewsters were inclined towards devil-worship and witchcraft, and hundreds were tortured and executed. Anti-witch propaganda was rife, with witch trials taking place across Europe for all kinds of crimes against Christendom. The crime here was women’s dominance in the lucrative market of brewing. They had the botanical know-how, the skills and the product,
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Pub In Focus
KEAN’S HEAD It was about three years ago when we last featured the Kean’s Head in the Quarter. Since then, it seems like everything and nothing has changed. The manager then was Dave James, now it’s Dave Coxon. When we interviewed Mr. James, he’d built the largest gin selection in Nottingham, with over 30 varieties. Now there are 80. And that’s not the only thing that’s grown either; the length of each manager’s beard has surpassed the last. Coincidence? We sent our rookie marketing assistant, Jess Collins, for a visit. Here’s what she had to say… I’ve been to the Kean’s a few times and was more than happy for an excuse to go again. What can I say? It’s my sort of pub; inconspicuous, one room, one bar, enter from a cobbled side-street, exposed wooden beams and memorabilia everywhere. My plan was to get a drink, tuck myself away, and write about the moody atmosphere I equate the Kean’s – warm light bouncing from the mirrored bar and tiled walls. The thing is, this wasn’t the Kean’s as I knew it. For one thing, it was still light outside. Plus, it was far busier than I expected. Even my little brick alcove was occupied. Dave reminded me that it was quiz time in a couple of hours, but a few groups had already arrived to secure their tables and have a bite to eat. The bar was lined with a string of people, chatting to each other and the bar staff, and a couple of solitary punters (there’s the Kean’s I know) with a pint and a paper. As some skaters left, a man in a slick suit walked in. There’s definitely not a clear demographic at the Kean’s; everyone is welcome. Dave sat down with me and answered all my questions with such enthusiasm, passion and knowledge that I was left wondering how he fits it all in. There are ten craft keg beers to choose from, six real ales and plenty of real cider. The back-bar has almost as many different spirits on it as the rest of the walls do tiles, and of course there’s hot and soft drinks, too. He explained that his aim was to keep the product range accessible. He talked me through the night’s offering. ‘I always try to make sure there’s something for everyone. We keep a couple of lines dedicated to drinkers with a more traditional taste. But then I’ve got Castle Rock’s IPA v1 on keg, some gluten free and vegan beers, sour beers, and high and low ABV beers. And tonnes of bottles and cans,’ he said. Looking past him and at the magnitude of gins on display, it occurs to me to ask how all these drinks are selected. It warms my heart to learn that it’s largely a team effort. The team at the Kean’s is small (less than
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ten) but they complement each other greatly and, together, they’re packed full of knowledge. Dave explained that there’s a Gin of the Week offer at all times. ‘This one’s for charity,’ he says, and tells me that all the proceeds get donated. It’s Nott’s YMCA this week. #Ginspired. Dave explained how this all-inclusive, accessible approach extends to their food menu and, honestly, the food was perhaps the highlight of the whole evening. Everything that can be home-made is, and there is plenty to suit various dietary requirements. I almost melted eating my lemon, mint and pea risotto which looked amazing and tasted even better. My friend had the veggie burger, but it took her a few minutes to even try it because she was so preoccupied by the magnificent chips. We shared a fish finger sandwich (yes, we did receive many an envious look) and had a nosey at the bar snacks that were going out, too: crispy halloumi, polenta chips, deep-fried gherkin. Coming from Brewhouse and Kitchen, working in a oneroom pub is a change for Dave, but one he has embraced. ‘I’ve been here for ten months and joined a team of people who have worked together for years, but Castle Rock is always very welcoming. Together we’ve got ourselves in the Good Beer Guide for 2019, plus this is our fifth year in a row gaining a certificate of excellence on Trip Advisor’. It’s no surprise it’s in my top three Castle Rock pubs. And what about Dave’s? ‘Barley Twist, the Embankment, and the Kean’s of course.’ Three very different but equally charming pubs. I asked him what’s next and learned the Kean’s is all set for Christmas, their regular menu has just been updated, there’s an exclusive vegan menu coming out in November (to celebrate World Vegan Month) and he has plenty more ideas up his sleeve. Some of which, he won’t even reveal in full to me. So, I’ll just say “watch this space”.
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People
MEET (SOME OF) THE TEAM NAME: JESS ROLE: MARKETING ASSISTANT YEARS AT CASTLE ROCK: 0.25 Likes: Twin Peaks, cats, Galaxy Ripples and coffee. Dislikes: Having my photo taken, mornings. What’s your favourite thing about your job? I thought it would be the sitting down but actually I get out quite a lot and I love that. Seeing things come together. Drink of choice: Mmm I love a nice sour beer. Or fresh coffee in the mornings. What’s your background? I came to Notts when I started my English degree at Trent and started at the Poppy and Pint as bar staff soon after - they really looked after me while I was studying, and I still work there a little bit on the weekends Who’s your idol? Patti Smith, Virginia Woolf Where’s your favourite place? The Solent Way Walk in Lymington – everyone just calls it the sea wall. You feel like a tiny dot in a panoramic shot. Which quality do you value most in others? Passion: people with interests, people that really care. What’s your biggest fear? Sleep paralysis. What’s your favourite book, film or podcast? Most recently Murakami’s The Wind-Up Bird Chronicles. Any nicknames? My aunty calls me Jessica Jumble Weed. Tell us one thing left on your bucket list? Babies? What would your super power be? Super speedy. I’d travel around Europe for free. Give us one word to describe you: Dreamer.
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NAME: DAN ROLE: BREWER YEARS AT CASTLE ROCK: 9 Likes: Pizza (making and eating), Skies of Arcadia. Dislikes: Bad pizza, feeling indignant. What’s your favourite thing about your job? Singing while in the copper. Drink of choice: Vimto. Or Evian. What’s your background? Actually, in accounting and being a barista. I started working at the Vat and Fiddle, transitioned over to cask washing, and eventually brewing. Who’s your idol? Jacque Fresco. And Vyse Dyne. Where’s your favourite place? Inside the copper. The acoustics are good. Which quality do you value most in others? Honesty, but with themselves. What’s your biggest fear? A nuclear apocalypse. What’s your favourite book, film or podcast? Malting and Brewing Science 1994, vol.2. Any nicknames? Chico. It was my tag back in the day. Shout out to MAB. Tell us one thing left on your bucket list? Shenmue pilgrimage. What would your super power be? To inspire seemingly choreographed singing and dancing, like when songs are used in musicals to progress the narrative. Give us one word to describe you: Perfectionist.
Opinion
THE MUSINGS OF… Colin Wilde, MD Mine is the first in a series of musings from Castle Rockians, with more to come (penned by various authors) in the 2019 editions of the Quarter. As you read on, keep in mind that we not only invite feedback and comment, but we actively encourage it. Here you’ll find a condensed version of my musings. Head to the website for the full blog post. Without further ado…I’ll muse away… We’ve often discussed here that the experience we have, coupled with a strong youth policy and a balanced view of life, makes for a good business foundation. Knowledge, pragmatism and vibrancy have come together to create an ideas factory, and it’s this that helps us take forward the best things about tradition with confidence. It also means we can be open minded, curious and excited by the prospect of trying new things that might just work. Twenty-four years ago, when I joined Castle Rock and the industry, it was the time of monopolistic brewers restricting choice and holding the local monopolies on pub numbers. When pubs closed, it was all about consolidation. They were replaced with much bigger sites, backed with heavy investment and often focussing on a theme like the “Irish pub”. The disrupters for them were businesses like us. We genuinely wanted to, in the words of our founder, ‘run friendly, welcoming pubs which serve high quality beer’. It was niche to focus on real ale and provide choice in homely surroundings. That was the revolution, and we didn’t even realise.
Customer demand is focussed on great beer – across the country, across the media, across genders and across generations. Not nitro smooths, not crappy yellow fizz and not alcopops! Yet, the country remains over-pubbed, people are drinking less than previous generations, and people are using pubs in very different ways if at all. Careers wrap around a 24/7 working week and technology has disrupted social communication. We no longer need to meet up to keep in touch, and that doesn’t help pubs, nor the mental health and wellbeing of our species. This, combined with successive governments treating the industry as a cash cow, means costs have significantly risen but composite revenues have not. We’re still seeing pubs across the country closing. So, who are the disrupters today? It’s no longer us, so where and how has the ground shifted yet again? And what are the rest of us doing about it? Visit www.castlerockbrewery.co.uk/the-musings-of-colin to read the full article.
The market favoured the continual swinging away from our core principles. More and more pubs had their hearts and souls ripped out of them, often becoming barn-like anodyne drinking halls. Many removed cask ales, thinking that the people wanted smooth flow Nitro keg ales. It was a difficult concept for us to stomach, but it helped us build our own reputation; one of respecting and celebrating the integrity of cask ales, and for creating an authentic, humble pub experience. It was the line in the sand, from which we strode forward to build a successful and continually growing business. In the present day — and after lots of campaigning from both the Society of Independent Brewers and the Campaign for Real Ale, as well as the work put in by us and our peers — we have something quite spectacular.
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Interview
SAM MOULT Venues for this year’s Nottingham Comedy Festival includes our beloved Old Cold Store, where comedian Samuel Moult is performing two different shows. We caught up with Sam to find out a little more about him and what we can expect from his shows… When did you first realise you could make people laugh? I’ve been making people laugh all my life. I was a funny kid, just doing silly things and I carried that through to school. It wasn’t until university that I went on stage to try stand-up properly but I was instantly hooked and haven’t looked back. How would you describe your comedy? It’s a real mixed bag. There are a lot of observational elements, but I love to play with characters and accents as well as bringing in props and stories too. One-liners, topical jokes and audience interaction are very fun. I love to get everyone involved because I enjoy laughing just as much as the crowd. Most of us can’t imagine doing what you do. What does it feel like? It’s a real rush when you’re up there and everyone laughs at something you say or do. It creates this feeling of togetherness and you can feel adrenaline and endorphins running through you. There’s something great about leaving a show and feeling that you might have made someone’s day or turned their mood around. What purpose do you think comedy serves in society? Comedy is essential. Art as a whole is so important in keeping society happy and creative. Comedy serves as both a quick fix, a long-term happiness and a voice for people who might not feel like they have one. Comedy today is hugely important in talking about wrongs in society, be it politics, equality or when someone at Starbucks gets your name wrong. Comedians are always the first to pop their head above the parapet and speak their mind. Do you socialise with other comedians? I do! I love other comedians because we’re all equally crazy and struggling with our own internal monologues. It’s always nice to be with people who are on the same wavelength and mindset. It’s one of the few situations where I can really be myself. Sometimes it can be intense to hang out with other comedians as we’re all trying to one-up each other, but even then we all have a good time regardless.
People seem to think that comedians are either funny all the time, or only funny on stage. What’s the truth for you? I’m certainly a different person on stage. A lot more energetic and confident. Off stage I’m still funny, but it’s more personalised to the person I’m talking to. I like to think I’m quick witted on and off stage but some of the funniest people I know have never even tried stand-up! What advice would you give to a comedian just starting out? Get on stage as much as you can. There’s no better way to learn how people react, what jokes work best for you and how to better yourself than to perform as much as possible. You can spend lots of time working on a logo, getting photos and making a brand but if you’re not funny all of that is useless. Can you tell our readers more about ‘Grown Upped’ and ‘Love, Sex, Comedy’? I’m really excited to be performing two shows on Saturday 3rd November. Grown Upped is a coming of age show that looks at my experience growing up and learning who I am as a person. Love, Sex Comedy is the second show that’s going to tackle dating, love, relationships and bedroom activities (or the lack thereof). Both shows are going to give you an idea of what goes on in my head and, while serving as a great medium for me to showcase my comedy, they’re also doubling up as an intense therapy session. What’s your favourite joke? I got a job correcting punctuation on 1980s pop songs. Comma Chameleon. What were your biggest, smallest and best crowds? I did a gig at a Christmas party for a spa and beauty salon company that had over 1,500 people in the audience. That was quite daunting. Smallest I’ve had was just 3. I ended up sitting on the stage and chatting with them. Best? I’m hoping for November 3rd to be the best but Comic Con in Dubai a couple years ago was amazing. Everyone had so much energy and I got a bunch of free stuff out of it, too. Any show where I get some free merch or a good dinner I’ll be very pleased with.
Sam is performing two shows on Saturday 3rd November, in the Old Cold Store at the Vat and Fiddle. ‘GROWN UPPED’ - 7pm (doors 6.30pm) and ‘LOVE, SEX, COMEDY’ – 8.15 (doors 8pm) Tickets are £5 each, available from www.nottinghamcomedyfestival.co.uk As supporters of Nottingham Comedy Festival (2-10 November 2018), we’re hosting some of the best comedic talent around at the Old Cold Store at the Vat and Fiddle. Visit the website to find out more, or pick up a programme in your Castle Rock local.
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Hockley Hustle 2018
DO THE HUSTLE Castle Rock supports a small number of really special events that take place in Nottingham. This includes Nottingham Craft Beer Week and Festival, Robin Hood Beer and Cider Festival, and the Nottingham Poetry Festival. As of this year, it also includes an amazing one-day event, the Hockley Hustle, which takes place on Sunday 28th October. Thanks to the those who work year-round to keep Nottingham’s creative heart beating strong, the Hustle pulls together the most wonderful music, performers, art and food and drops it all tantalisingly across the Lace Market and Hockley area of Nottingham. We love that our support not only helps stimulate creativity and showcases local venues, but that it helps raise money for vital local charities. This year, the Hustle is raising money for Emmanuel House, Nottingham and Nottinghamshire Refugee Forum, Rethink Mental Health, Zephyr’s Appeal, and Equation. Over 300 acts are booked to perform over 35 venues, which is a whole lot of tremendousness to cram into a single day. Historically, the Hockley Hustle is renowned for being a bit of a springboard for emerging Nottingham talent. Saint Raymond, Liam Bayley and acclaimed singer-songwriter Jake Bugg (among others) have all cut their teeth at the festival. This year, the line-up includes the likes of Yazmin Lacey, Harleighblu, Natalie Duncan and Petebox. TICKETS are available from gigantic.com We’re delighted to confirm that two Castle Rock venues are involved in the Hockley Hustle 2018, with the Kean’s Head and Fox & Grapes both on the bill. You will be able to check up-to-date event listings on our website, on the Hockley Hustle website and on social media feeds, as soon as they’re announced. We are also are brewing a bespoke, one-off beer just for the festival. The Hustle, at 4%, will have a mostly pale malt base with a touch of Caramalt, and will be hopped with a combination of Simcoe and Citra. A wonderfully drinkable Session pale with plenty of juicy hop bite. It’ll be available in the lead-up to the event and on the day as well, at various Hockley Hustle venues and selected Castle Rock pubs – so be sure to get your hands on this extremely limited-edition beer.
More about the charities:
Emmanuel House Supports homeless, vulnerable or isolated adults in and around Nottingham. The team works without prejudice or judgement, striving to provide diverse and accessible services that meet basic needs and empower individuals.
www.emmanuelhouse.org.uk
Nottingham and Nottinghamshire Refugee Forum Offering advice, support and friendship to Nottingham’s refugees and asylum seekers. Notts Refugee Forum strives to help rebuild lives and integrate refugees and asylum seekers into society.
www.nottsrefugeeforum.org.uk
Rethink Mental Health Offering advice, support, friendship and wellbeing for anyone and everyone affected by mental illness. The Rethink team fight discrimination, campaign for better services, and support everyone from carers to those in immediate crisis.
www.rethink.org
Zephyr’s Appeal Supporting bereaved parents, grandparents, siblings, friends, and all who are living, loving and parenting through loss. The Zephyr’s team also work to support those grieving after pregnancy loss and stillbirth.
www.nottinghamhospitalscharity.org.uk
Equation Delivering education to the whole community to prevent domestic abuse and sexual violence, promote gender equality and raise aspirations for healthy relationships. Equation also provides practical tools and guidelines for survivors.
www.equation.org.uk
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Christmas at Castle Rock
FESTIVE GUIDE If you’re reading this, it means Christmas is right around the corner and festivities are just about getting into full swing. Either that, or it’s early October and you’re rolling your eyes at us... Nevertheless, Christmas is happening, so here’s your handy festive guide from Castle Rock.
DITCH THE APRON
FESTIVE FOOD
If you’re bored of spending hours in the kitchen every Christmas morning, treat your loved ones (and yourself) to a meal out instead. The Embankment and the Horse and Plough are both open and serving mouth-watering Christmas lunches. Booking is essential, so give them a ring soon!
Beer is one of the most overlooked ingredients in cooking. In Castle Rock pubs, we add it to pretty much anything. Batter? Check. Gravy? Check. Dessert? Double check. For this festive season, our head of food Vanessa McGuire has created three special recipes that are sure to make you the belle of the feast. And make sure to share the results with us! We’d love to see what you come up with.
TAKE YOUR BEER HOME On the days when family duty calls this Christmas, why not enjoy your favourite tipple from the sofa? Our beer is pulled fresh from the cask and dispensed into a bag in box, so it’s easy for you to pour. All our managed pubs offer beer to takeaway, but the Vat and Fiddle serves the biggest range of Castle Rock beers, so give them a ring on 0115 985 0611 to pre-order. Prices start from £16 for 5L.
CHRISTMAS SHOPPING AT THE BARLEY TWIST If, like us, you’d rather combine the dreaded Christmas shop with a beer, stop by the Barley Twist on Carrington Street. The craft beer bar and wine cellar is also our merchandise hub. Here you’ll find all sorts of goodies... GIFT PACKS The perfect stocking filler for any beerio! We have gift packs of Session IPA cans, and of Elsie Mo and Harvest Pale bottles. CLOTHING The Barley Twist stocks our latest embroidered t-shirt collection, all in a Unisex fit and available in different colours. You can also keep those tabs warm with a lovely cosy bobble hat. One for you. One for me. BITS’N’BOBS It’s stocking filler time...Castle Rock pens, gin-flavoured sticks of rock, and keyrings are all available from the Twist.
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Harvest Pale Rarebit Ingredients 225g grated strong cheddar 1 tbsp of butter 2 tsp Sauce Shop Sherwood Reserve Brown Sauce 1 level tsp of English mustard 2 tsp plain flour Fresh ground black pepper 4 tbsp of Harvest Pale 4 thick slices of bread toasted on one side only Method 1. Add the cheddar, butter, mustard, pepper, brown sauce and flour to a pan 2. Heat over a low heat and stir well until it forms a thick paste 3. Add the Harvest Pale a little at a time, making sure the paste doesn’t become too wet 4. Spread on the untoasted side of the bread and pop under a heated grill until golden brown and bubbling
Braised Beef in Preservation Ingredients 2 sticks of celery 2 medium onions 2 carrots 2 cloves of minced garlic Olive oil for frying 3 bay leaves, 1tsp fresh rosemary 500g of lean diced stewing steak 500ml of Preservation 1 heaped tbsp of plain flour 500ml of passata or sieved plum tomatoes Method 1. Heat the oil in a pan to a medium heat and add the diced celery, carrots, onions and mince garlic. Cook gently until softened. Remove from the pan and set aside 2. Toss the beef in flour until evenly coated and add to the pan, making sure that the meat is evenly browned on all side. Add to the vegetables 3. Add bay leaves, rosemary and seasoning, Preservation and passata. Stir well 4. Cover the pan and reduce the heat. Leave to simmer gently for 3 hours, or until the meat is starting to fall apart 5. Serve with creamy mashed potatoes and honey-roasted root vegetables for a winter warming meal
Black Cherry Porter Chocolate Cake For the cake 150ml Goodbye to All That – a black cherry porter 75g good quality dark chocolate (70% minimum) 100g unsalted butter 275g soft brown sugar 2 large free-range eggs, lightly beaten 175g self-raising flour For the icing 100g milk chocolate broken into pieces 50g unsalted butter 2 tbsp Goodbye to All That 100g icing sugar or to recreate a creamy white head, use mascarpone Method 1.Preheat the oven to 180c/350f/Gas 4. Grease a 20cm tin with butter 2.For the cake: Place a heat proof bowl over a pan of gently simmering water and add the cherry porter and dark chocolate. When melted, set aside to cool 3.In a separate bowl, beat together the butter and sugar until light and fluffy 4.Add the eggs slowly and beat well 5.Pour in the cooled chocolate and porter mix, stir well and add the flour 6.Spoon the cake mix into the tin and bake on the middle shelf for 30-35 minutes 7.Remove the cake when cooked and set aside to cool 8.For the icing: Place a heat proof bowl over a pan of gently simmering water and add the cherry porter and butter. When melted, set aside to cool. When cooled, beat in the icing sugar until fluffy and spread the frosting over the cake
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Christmas & New Year Opening Hours Here’s a handy guide to our 2018 festive opening hours. These are subject to change, so be sure to check the website before heading off! www.castlerockbrewery.co.uk/christmas PUBS
Christmas Eve
Christmas Day
Boxing Day
New Year’s Eve
New Year’s Day
Barley Twist
O: C:
Midday 7.00pm
Closed
Closed
Midday 8.00pm
Closed
Bread and Bitter
O: C:
10.00am Midnight
Midday 3.00pm
Midday 11.00pm
10.00am 6.00pm 5.00pm 1.00am*
Midday 11.00pm
Canalhouse
O: C:
Midday 7.00pm
Closed
Closed
5.00pm Late
Closed
Cricketers Rest
O: C:
Midday 11.30pm
11.00am 2.00pm
Midday 11.30pm
Midday Late
Midday 11.30pm
The Embankment
O: C:
11.00am 11.00pm
11.30am 2.45pm
11.00am 11.00pm
11.00am 1.00am
10.00am 9.00pm
The Fox and Crown
O: C:
10.30am Midnight
11.30am 2.30pm
11.30am 11.00pm
10.30am Late
Midday 11.00pm
Fox & Grapes
O: C:
Midday 11.00pm
Midday 2.00pm
Midday 11.00pm
Midday Late
Midday 11.00pm
Golden Eagle
O: C:
11.00am Midnight
Midday 2.00pm
11.00am Midnight
11.00am Late
11.00am Midnight
Horse and Plough
O: C:
10.00am 10.00pm
Midday 3.00pm
10.00am 10.00pm
10.00am 4.00am
Midday 9.00pm
Kean’s Head
O: C:
11.00am 5.00pm
Closed
Closed
Midday 10.30pm
Closed
Lincolnshire Poacher
O: C:
11.00am 11.00pm
Midday 3.00pm
2.00pm 8.00pm
11.00am 1.00am
2.00pm 8.00pm
Poppy and Pint
O: C:
9.30am 11.30pm
Midday 3.00pm
Midday 11.00pm
9.30am 7.00pm 10.00am 6.00pm 1.00am** 11.00pm
Stratford Haven
O: C:
11.00am Midnight
Midday 3.00pm
Midday 11.00pm
10.00am 1.00am
10.00am 11.00pm
Swan In The Rushes
O: C:
Midday 11.00pm
Midday 2.00pm
Midday 10.00pm
Midday 1.00am
Midday 10.00pm
Vat and Fiddle
O: C:
11.00am 11.00pm
11.30am 4.00pm
11.00am 10.00pm
11.00am 12.30am
10.00am 9.00pm
Willowbrook
O: C:
10.00am 11.00pm
Midday 3.00pm
Midday 11.00pm
10.00am 6.00pm 3.00pm Late
Midday 9.00pm
YARN
O: C:
10.00am 8.00pm
Closed
10.00am 11.00pm
10.00am 8.00pm
Closed
* Ticketed event from 6.00pm ** Ticketed event from 7.00pm
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Upcoming Events
WHAT’S ON FOR AUTUMN October FRINGE FESTIVAL FORTNIGHT Friday 5th – Sunday 21st @ Nottingham City Centre Venues It’s the big event we’ve all been waiting for – the event that is actually a whole bunch of brilliant beery goings on for two whole weeks (and a bit). Here are a few of our top picks:
hour before closing. And to top it all off, for the duration of FFF all cask ales and real ciders will be Local/e. (Also celebrating Pizza Month this October is the Bread and Bitter and Fox and Crown.)
live music on the Friday night and carry right through to Sunday. And there’s double CAMRA discount on all festival beers on the bar on Monday!
LOST INDUSTRY/FOX & GRAPES COLLABORATION BEER LAUNCH
REMEMBRANCE SUNDAY
Kick off the FFF with a TTO from Peak Ales at the Kean’s Head. It’s the first of two TTOs at the Kean’s during the FFF but both are strictly cask only!
Thursday 25th, from 6pm @ Fox & Grapes Lost Industry Brewing brew what they want, when they want, and they fancied collaborating with the Grapes which everyone was more than up for! Join them for a Meet the Brewers session, TTO and to celebrate the launch of the new beer.
FFF: Five Points Tap Takeover
HALLOWEEN
FFF: Peak Ales Tap Takeover Friday 5th – Sunday 7th @ Kean’s Head
Thursday 11th October @ Canalhouse Well renowned and much loved Five Points Brewery grace the many taps of the Canalhouse on the first Thursday of Fringe Fest. Not only can you try all your favourites from Five Points, but there’s also a very exciting new beer launching, too. Side note: throughout FFF the Canalhouse is cooking up specials with beer or cider as a key ingredient, pop in and check out their specials board if that’s got your mouth watering. There’s also 10% off food for CAMRA members, too.
FFF: Pomona Island Tap Takeover Wednesday 17th – Saturday 20th @ Kean’s Head The second FFF event for the Kean’s will see Pomona Island Brew Co. take over the taps, with a chance to meet the brewers too. Visit the web for the full info.
MINI WARM-UP BEER FESTIVAL Friday 12th – Saturday 13th @ Vat and Fiddle Whet your whistles with a prelude to the Robin Hood Beer and Cider Festival. This mini warm-up beer fest sees the Vat team pulling together 20 casks of their favourite and most popular ales from the year so far, as well as four kegs and six ciders. Plus, Girl & The Stone will be performing live from 7pm on the Friday, and Steve McGill from 3pm Saturday.
PIZZA MONTH (+ EXTENDED HOURS) Monday 1st – Wednesday 31st @ Fox & Grapes Celebrate pizza month all October with the Fox & Grapes, who are honouring this holy month by offering a pizza and pint for just £9.95. Late night munchies? During the Robin Hood Beer and Cider Festival, the Fox is serving food right up until an
Check out what’s happening in our pubs from October to December and fill up your Autumn calendar with shenanigans.
Saturday 27th – Wednesday 31st @ Bread and Bitter • The Embankment • Golden Eagle • Swan in the Rushes • Willowbrook There’s plenty of fun to be had this Halloween by kids and adults alike, including a quiz night (with a pumpkin carving round), face painting and spooky snacks, a disco, Halloween themed beers and prizes for the best dressed. Also, you know you can’t go wrong with live music from Lord Ha Ha at the Bread. See our What’s On page on the web for the pub specifics.
November WORLD VEGAN DAY*/ MONTH Thursday 1st – Friday 30th @ Canalhouse • The Embankment* Fox and Crown • Horse and Plough Kean’s Head • Lincolnshire Poacher Poppy and Pint • Stratford Haven Willowbrook To celebrate the World Vegan Day, the Embankment will be hosting a one-off vegan event, with talks from vegan nutritionists and vegan brewers, and serving up a vegan ‘junk food’ buffet and vegan beer. Tickets are £10 and available on the pub’s web page. Other pubs are offering exclusive vegan menus on top of their existing offerings or committing to keeping at least one vegan beer on the bar all month. Peace, love (and working together to reduce our greenhouse gases).
THE EMBANKMENT TURNS 3! Friday 9th – Monday 12th @ The Embankment To celebrate the Embankment’s third birthday, it’s hosting a Customer’s Choice Beer Festival – so get voting for the beer you want to drink! The weekend-long celebration will get underway with
Sunday 11th, 10:30am* @ Cricketers Rest • Kean’s Head Poppy and Pint • Vat and Fiddle* Different pubs have different deals for veterans and serving Armed Forces, so check our website to see which suits you best. We will also be launching a new black cherry porter, Goodbye to All That, at the Vat and Fiddle. This beer, brewed to celebrate Armistice Day, is also our final of the Commemoration Collection beers. We will be holding a twominute silence at the Vat at 11am for anyone who wants to join, then presenting our donations to Amnesty International and the Royal British Legion.
CHRISTMAS MARKETS Saturday 24th – Sunday 25th Nov/ Friday 30th Nov – Saturday 1st Dec @ Golden Eagle • Vat and Fiddle Both these lovely pubs are offering alternative Christmas markets this festive season with craft stalls galore, food stalls (and plenty of mulled wine) all with a Christmas theme and the chance to enjoy a festive atmosphere. See the web for details.
December CHRISTMAS PROSECCO PARTY Friday 21st @ The Embankment Celebrate breaking up from work (or if, like us, you’re still working…give yourself a night off!) with prosecco cocktails and offers on bottles of bubbly.
CHRISTMAS DAY Tuesday 25th @ Your Castle Rock local Nearly all Castle Rock managed pubs are open this Christmas day. Visit www.castlerockbrewery.co.uk/christmas or ask at the bar. No matter which way you choose to celebrate the day, be sure to join us for a proper pint on the 25th. Bring the family, bring the dog, or just bring yourself! Don’t spend the day alone when a warm welcome will be waiting for you in our pubs.
NYE See how our pubs are celebrating this NYE and join in the fun! Some of these events are ticketed so be sure to visit www.castlerockbrewery.co.uk/nye for more information or ask at your local.
Full listings can be found at www.castlerockbrewery.co.uk/event
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Castle Rock Tenanted pubs Alexandra Hotel
Derby Tup
Eagle
Tel: 01332 293993
Tel: 01246 269835
Tel: 01205 361116
203 Siddals Road, Derby DE1 2QE
387 Sheffield Rd, Chesterfield S41 8LS
144 West Street, Boston PE21 8RE
e-mail: alexandrahotel@castlerockbrewery.co.uk F: Alexandra Hotel T: @Alex_Pub_Derby
e-mail: derbytup@castlerockbrewery.co.uk F: The Derby Tup T: @TheDerbyTup
e-mail: eagle@castlerockbrewery.co.uk F: The Eagle T: @TheEagleBoston
Forest Tavern/Maze
New Barrack Tavern
Newshouse
Tel: 0115 874 7792
Tel: 0114 232 4225
257 Mansfield Road, Nottingham NG1 3FT
601 Penistone Road, Sheffield S6 2GA
e-mail: info@themazerocks.com web: www.themazerocks.com F: The Maze T: @themazenotts themazenotts
e-mail: newbarracktavern@castlerockbrewery.co.uk F: New Barrack Tavern T: @NewBarrack new_barrack_tavern
Rook and Gaskill
Yarn
12 Lawrence Street, York YO10 3WP
Tel: 01904 655450
e-mail: rookandgaskill@castlerockbrewery.co.uk F: The Rook and Gaskill T: @RookGaskillYork
In partnership with CGC Event Caterers and the Theatre Royal & Concert Hall
Theatre Square Nottingham NG1 5ND Tel: 0115 989 5569
e-mail: yarn@castlerockbrewery.co.uk web: www.yarnbar.co.uk F: Yarn bar T: @Yarn_Bar @yarnbarnottingham
123 Canal Street, Nottingham NG1 7HB Tel: 0115 952 3061
e-mail: newshouse@castlerockbrewery.co.uk F: The Newshouse T: @NewshouseNotts
Castle Rock Tap Room and Kitchen First Floor Departure Lounge, East Midlands Airport
Operated by Autogrill
All of our pubs follow the latest allergen legislation. Further details are available in each establishment. Lady Bay Inns: operators of the Poppy and Pint / The Beer Consortium Ltd.: operators of the Barley Twist, Cricketers Rest, the Embankment, Fox & Grapes and Horse and Plough / Breakthrough Point Ltd.: operators of the Canalhouse.
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Castle Rock Managed pubs Barley Twist
Bread and Bitter
Canalhouse
Cricketers Rest
e-mail: barleytwist@ Barley Twist @barley_twist @barley_twist
e-mail: breadandbitter@ F: Bread Bitter T: @breadandbitter breadandbitter
e-mail: canalhouse@ F: Canal House @canalhousebar canalhousebar
e-mail: cricketersrest@ F: Cricketers Rest @cricketersrest Cricketersrest
91 Carrington Street, Nottingham NG1 7FE Tel: 0115 950 5456
153-155 Woodthorpe Dr, Mapperley,Nott. NG3 5JL Tel: 0115 960 7541
48-52 Canal Street, Nottingham NG1 7EH Tel: 0115 955 5060
4 Chapel Street, Kimberley, Notts NG16 2NP Tel: 0115 938 3105
The Embankment
The Fox and Crown
Fox & Grapes
Golden Eagle
e-mail: embankment@ F: Embankment Pub & Kitchen @EmbankmentNottm embankment pub
e-mail: foxandcrown@ F: The Fox Pub & Bottle Shop @TheFoxandCrown foxandcrown
e-mail: foxandgrapes@ F: Fox & Grapes @FoxandGrapesCRB FoxandGrapes_Notts
e-mail: goldeneagle@ F: The Golden Eagle Free House @goldeneagle001 goldeneaglepub
Horse and Plough
Kean’s Head
Lincolnshire Poacher Poppy and Pint
e-mail: horseandplough@ F: Horse and Plough @HorseandPlough horseandplough
e-mail: keanshead@ F: Kean’s Head @keanshead keanshead
e-mail: lincolnshirepoacher@ F: Lincolnshire Poacher @lincpoacher lincolnshirepoacher
282-284 Arkwright St, Nottingham NG2 2GR Tel: 0115 986 4502
25 Long Acre, Bingham, Notts NG13 8AF Tel: 01949 839313
Stratford Haven
2 Stratford Rd, West Bridgford, Nottingham NG2 6BA Tel: 0115 982 5981
e-mail: stratfordhaven@ F: Stratford Haven @stratfordhaven stratfordhaven
4-6 Appleton Gate, Newark, Notts NG24 1JY Tel: 01636 605820
46 St. Mary’s Gate, Nottingham NG1 1QA Tel: 0115 947 4052
21 Southwell Road, Sneinton, Nottingham, NG1 1DL Tel: 0115 841 8970
161-163 Mansfield Road, Nottingham NG1 3FR Tel: 0115 941 1584
The Swan in the Rushes Vat and Fiddle
21 The Rushes, Loughborough, Leicestershire LE11 5BE Tel: 01509 217014
e-mail: swanintherushes@ F: Swan InThe Rushes @SwanRushes swanintherushes
12-14 Queensbridge Rd, Nottingham NG2 1NB Tel: 0115 985 0611
(The Brewery Tap)
e-mail: vatandfiddle@ F: Vat and Fiddle @VatandFiddle vatfiddle
21 High Street, Lincoln LN5 8BD Tel: 01522 521058
Pierrepont Road, Lady Bay, Notts NG2 5DX Tel: 0115 981 9995
e-mail: poppyandpint@ F: Poppy & Pint @PoppyandPint poppyandpint
Willowbrook
13 Main Rd, Gedling, Nottingham NG4 3HQ Tel: 0115 987 8596
e-mail: willowbrook@ F: The Willowbrook @WillowbrookCRB willowbrookpub
email addresses - pubname@castlerockbrewery.co.uk All of our pubs follow the latest allergen legislation. Further details are available in each establishment.