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Welcome to the
39th Cambridge
Beer Festival Back in 1974 Cambridge held the first ever CAMRA beer festival. Since those relatively small beginnings in the Corn Exchange both CAMRA and the festival have grown. CAMRA now has nearly 140,000 members, and this beer festival is one of the largest in the country. With this summer’s coming event, one might have expected a sporting theme to the festival. Much as certain large sporting events have kept traditional British beer off their bars in favour of mass produced dross, we’ve kept the ubiquitous sporting theme well away from our fine festival. (Although some of our regional
‘Back in 1974 Cambridge held the first ever CAMRA beer festival’
brewers have sailed somewhat closer to that particular litigious wind...) If we hadn’t, we’d have been pursued across the land by an unstoppable crack team of corporate lawyers. In fact, we’d have probably felt rather like Richard Hannay, the accidental hero of John Buchan’s novel The 39 Steps, evading the sinister agents of the enemy.
organised and run entirely by volunteers, and we're always looking for more help. If you look around whilst at the festival, you’ll see that although it can be hard work it’s also a lot of fun and you’ll find you make a number of good friends at the same time. If you'd like to join us, ask any volunteer. Remember to vote for your favourites in our beer, cheese and cider of the festival competitions. Voting forms are available at the glasses counter and around the bars. Cambridge CAMRA also holds two other beer festivals each year. Both are smaller than this one, with a more seasonal feel to the beers on offer. On the 12th and 13th of October we'll be having our 6th Octoberfest at the University Social Club in Mill Lane. At this festival, we'll aim to have all the beers brewed for the Munich Oktoberfest, as well as some continental style specials from our local brewers. In late January we'll be holding our 17th Winter Beer Festival. Please don't drink and drive. We also have some young children on site during some sessions, so please moderate your language. Finally, remember the festival is near a residential area, so please leave quietly – it will help us to continue to use this site in future years.
FIRST AID We have qualified first aid personnel on site. If you find that you need attention please ask one of our stewards (the ones in yellow t-shirts or fleeces) or any other member of staff who will be able to contact a first aider.
Like all CAMRA festivals, Cambridge is 39th Cambridge Beer Festival
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Festival Info
Buying Your Beer Whether you’re a seasoned visitor or this is your first time at a beer festival, here are a few tips to help both you and our volunteer staff have an enjoyable time.
GLASSES You’ll need a glass, so if you haven’t brought your own you can get one from the glasses stall. If you don't want to keep your glass at the end of the session, you can return it to the stall for a refund. Glasses are oversized and lined at the half and pint measure. This is to ensure that you get a full measure – something CAMRA campaigns for.
BARS Beers are arranged on the bars in alphabetical order by brewery (with a few exceptions). Staff will only serve beers from the bar at which they are working, so please check carefully before ordering. The beers listed in this programme are those that we've ordered from the brewers, but we can't guarantee that they'll all be available all the time. Some beers might be available that aren’t listed. Please refer to the signs on the cask ends to see exactly what’s on, and the prices. Ciders, perries, mead, wine and foreign beers all have their own bars. As with any pub, it is an offence to buy (or attempt to buy) alcohol if you are under 18, or for anyone under 18. Like many pubs in the area, we operate a Challenge 21 scheme. So if you look under 21 you may be asked for ID to prove you are over 18.
STAFF The festival is organised and run entirely by volunteers – real ale enthusiasts who are doing this because it’s fun. Do feel free to ask us about the beers, ciders and the other drinks we have – we like talking about them and usually 4 39th Cambridge Beer Festival
know quite a bit. You can even ask for a taste if you’re not sure.
BAR ETIQUETTE When you’re at the bar please note the following to ensure that we can serve you as quickly as possible. Try to make your decision before ordering and have your money ready. Stand as close as you can to the right place on the right bar. When you have your drinks move away from the bar as quickly as possible to allow others to be served. We’re only human, so please be patient! We try to serve everybody in turn, but when we’re very busy it can be difficult to keep track. Note that drawing attention to yourself by banging glasses, money etc. on the bar tends to be counterproductive. Finally, enjoy the festival!
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Welcome
What is beer? The origins of beer can be traced back at least 6,000 years, to when the ancient Egyptians and Sumerians began to grow cereals. The drink we would recognise today started to appear in 7th century Bavaria, when hops were first used. The hop was first seen in Britain in the 14th century, in a drink brought over from Germany and the Low Countries. Beer contained hops, whereas ale remained unhopped, and ale and beer brewers would remain entirely separate until the 17th century. However, after three centuries the unhopped variety had been all but wiped out. With very few exceptions all beer brewed today contains hops in some form. The modern usages of the words ale and beer are rather different. Beer refers to nearly every alcoholic drink made with malt and hops. Ale normally refers to beers fermented with particular types of yeast - so called ‘top fermenting’ varieties.
Hops provide the bitterness and many of the other flavours and aromas in beer. Further flavours come from the yeast. Yeast is a singlecelled organism which only began to be understood in the 18th century. The selection of yeast will often give a brewer’s beers a common flavour, and many breweries will guard their particular yeast strain very carefully. Yeast also produces the alcohol in the drink from sugars. These sugars mostly come from malted barley. The maltster allows the barley to just begin to germinate before stopping the process using heat. This makes the grain softer and easier to mill, and starts the process of turning starch into sugar. Other cereals (both malted and not) may be used in some beers. Brewing sugars are used by some brewers and other flavourings, spices and even fruit may be added. As well as sugars, malts also provide many of the flavours in beer, such as the roasted and caramel notes. The colour of a beer is almost entirely dependent on the variety and amount of malts used.
WHAT IS REAL ALE? Real ale is a beer brewed from traditional ingredients, matured by fermentation in the container from which it is dispensed, and served without the use of additional gas. It is described as ‘living’ as it continues to ferment in the cask, developing its flavour as it matures, ready to be poured into your glass. Real ale is also known as ‘caskconditioned beer’, ‘real cask ale’, ‘real beer’ and ‘naturally conditioned beer’. The term ‘real ale’ and the above definition were coined by CAMRA in the early 1970s. 6 39th Cambridge Beer Festival
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All about beer HOW CAN I TELL IF IT’S REAL ALE? Real ale has a natural taste, full of flavour with a light natural carbonation produced by the fermentation that has occurred in the cask. A real ale should be served at cellar temperature (11–14°C) so that the flavour of the beer can be best appreciated. You can recognise real ale in a pub as it is usually served using a hand pump, although a number of pubs sell the beer straight from the cask using nothing but gravity – like at this festival.
Lager is produced by bottom fermentation at lower temperatures (6–14°C). It is then conditioned for several weeks or months at close to freezing, during which time the lager matures. Traditionally, lager style beers were brewed during the cooler winter months and then stored in cool cellars through the summer. Indeed, lager is the German word for store. However, most mass-produced UK lagers are matured for less than a week and do poor service to the name.
WHAT IS THE DIFFERENCE BETWEEN ALE AND LAGER?
WHAT IS THE DIFFERENCE BETWEEN REAL ALE AND KEG BEER?
Real ale is produced by ‘top fermentation’ at temperatures up to 22°C which produces the rich variety of flavours in an ale. After primary fermentation the ale is allowed to mature at 11–14°C in a cask where a slow secondary fermentation occurs.
As described above, real ale is a living product. It has not been pasteurised or filtered and has undergone a slow secondary fermentation in the vessel (i.e. cask) from which it is served. Keg beer undergoes the same primary fermentation as real ale but after that stage it is filtered and/or pasteurised. Therefore no further conditioning can take place. The beer
Continued overleaf
39th Cambridge Beer Festival
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All about beer continued lacks any natural carbonation which would have been produced by the secondary fermentation and so carbon dioxide has to be added artificially. This leads to an over-gassy product. Today some keg beers have a mixture of nitrogen and carbon dioxide added – these are known as nitro-keg beers.
WHAT IS ‘CRAFT BEER’? The term craft beer has received a great deal of press in recent years. As yet there’s no real definition for the term - rather one knows it when one sees it. Much real ale is craft beer; some craft beer is dispensed from kegs. Craft beer has its origins in the US microbrewery world - our foreign beer bar has some fine examples from that side of the Atlantic.
WHAT ARE BITTER, MILD, STOUT, PORTER ETC? Beer can be produced by either ale or lager style fermentation. Ale style beers can be broken down further into various styles, although many beers are hard to fit in to one of these categories. We’ve chosen a few examples for each style.
character which create a refreshing taste. The strength is generally less than 5.5%.
Fellows Crafty Fellow, 4% Oakham Citra, 4.2% India Pale Ale (IPA) originally appeared in the early 19th century, and has enjoyed a resurgence in the past few years. First brewed in London and Burton-on-Trent for the colonial market, IPAs were strong in alcohol and high in hops: the preservative character of the hops helped to keep the beers in good condition during long sea journeys. So-called IPAs with strengths of around 3.5% are not true IPAs. Look for juicy malt, citrus fruit and a big spicy, peppery bitter hop character, with strengths of 5% to much more. The recent appearance of “Black IPAs” has confused many, since they are definitely not pale.
Milton Karolides, 6% Buntingford Black Stone, 4.4% Porters and Stouts are complex in flavour
Son of Sid Muck Cart Mild, 3.5% Timothy Taylor Golden Best, 3.5% Gadd’s Thoroughly Modern Mild, 6%
and typically black or dark brown. The darkness comes from the use of dark malts. These full bodied beers generally have a pronounced bitter finish. Historically a stout would have been any stronger beer, but the term evolved to mean a strong porter beer. In modern usage, the two terms are used almost interchangeably, although stouts tend to be less sweet than porters. They are usually 4–8% in strength.
Bitter is the most common beer style. Usually
Moonshine Black Hole Stout, 5% Two Towers Jewellery Porter, 5%
Milds are low in bitterness and may be dark or light. Although generally of a lower strength (less than 4%) they can also be strong.
brown, tawny, copper or amber coloured with medium to strong bitterness. Light to medium malt character may be present. Bitters are normally up to 4% alcohol, whereas Best Bitters are above 4%.
Tydd Steam Barn Ale, 3.9% Harvey’s Sussex Best Bitter, 4% Lord Conrad’s Hedgerow Hop, 4.5% Golden Ales are a relative newcomer, having first appeared in the 1980s. These are pale amber, gold, yellow or straw coloured beers with light to strong bitterness and a strong hop 8 39th Cambridge Beer Festival
Barley Wines range in colour from copper to tawny and dark brown. They may have a high sweetness due to residual sugars although some barley wines are fermented right out to give a dry finish. They have an almost vinous appearance in the glass and may have a strength of up to 12%. The fruity characteristics are balanced by a medium to assertive bitterness. Grainstore Nip, 7.3% Parish Baz's Bonce Blower, 12%
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Your local CAMRA
The Campaigning Year The Branch's campaigning activities over the past 12 months have, unfortunately, been dominated by fighting pub closures in Cambridge. Since 2007, 23 city pubs have shut, which was 24% of the total stock. Most have been community pubs outside the centre and great swathes of the city are now badly served for locals. High demand for housing makes pubs an attractive proposition for developers and the Council currently lacks planning policies which protect pubs from conversion to residential use. We've helped persuade the Council to act on this and they're both reviewing their policies and refusing some planning applications, though these may be lost on appeal. The position in our rural areas is better because those Councils have strong policies on pub protection. Threats continue though and we're currently helping a local campaign to save the Plough, Shepreth from being turned into a house. Greene King have been shedding lots of their rural pubs but in most cases these are reopening as free houses. This is a good thing as it means more outlets for our local breweries. This year BlackBar at Harston has joined Milton, Moonshine, Fellows, Lord Conrad's and Devil's Dyke and all produce excellent, characterful beers. April saw CAMRA's first Community Pubs Month and the Branch took the opportunity to promote our local pubs. We ran a series of Ale Trails encouraging people to visit places they might not know and also held an Awards Evening where we celebrated the achievements of local licensees in the fields of pub and real ale excellence. A major undertaking this year has been the compilation and publication of our online guide to all pubs in the Branch area – you can find it at http://pubs.cambridge-camra.org.uk. 10 39th Cambridge Beer Festival
Our Branch newsletter, ALE, continues to be delivered every two months to most pubs in the area. It's full of news about the local pub scene and tries to get our campaigning messages across to all drinkers, CAMRA members or not. Perhaps the biggest aspect of our campaigning, though, is our three beer festivals, which are showcases for the wonders of real ale and have, we're sure, resulted in many drinkers “seeing the light” when it comes to which beers are best. If you'd like to get actively involved in campaigning, do please come along to one of our monthly meetings – details in ALE.
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Beer List
Colour Key for Beer Styles :
Bitter
Old Ale
IPA
Wheat
Mild
The Beer List Apart from our two brewery bars from Brentwood & Woodforde’s, all the beer is arranged on the bars alphabetically by brewery name, starting at the left hand end of the bar. The tasting notes here have come from various sources - CAMRA's Good Beer Guide, the breweries or our own painstaking research.
Tempest Stout
4.6%
Dark ale which takes the classic chocolate, roasted malt flavours and tart hop notes associated with stout and blends them with a maltiness to yield a hearty well-rounded brew.
B&T
Shefford, Beds 1982
Born Free
4%
A hoppy thirst quenching golden bitter.
Not every beer will be available at every session. Some beers take longer to settle - we want the beers to be in the best possible condition when we sell them. Towards the end of the week, some of these will no doubt have sold out. There may also be beers available that aren't on this list. The signs behind the bar on the end of the casks show exactly what's available at any time, along with the prices and strengths. As well as this printed beer list, the list is also available on our website www.cambridgebeerfestival.com, and through smartphone apps for both iOS and Android. All the online versions will be updated throughout the festival as beers come and go. If you need a large print version, please ask at the bar. Once again, please remember that the staff serving you and looking after the beer are all unpaid volunteers.
Goldleaf
4.4%
A golden blonde coloured beer, refreshing, slightly dry with fruity undertones and a citrus finish.
Backyard Brewhouse Diamond
Bartrams
Rougham, Suffolk 1999
Comrade Bill Bartram's Egalitarian Anti-Imperialist Soviet Stout 6.9% A bold and tasty Russian stout with a mouthfilling, airy texture and a lot of enjoyable, peppery, bitter chocolate flavours.
Joo Beer Lee
North Chideock, Dorset 2008
3.9%
Packed full of hops (particularly the Bodicea variety) to make this beer full of flavour.
Steps
3.9%
A light golden bitter which uses traditional English Fuggles & Goldings hops. Unusual hops for a golden beer. Wainfleet, Lincs 1874
6.4%
A strong punchy IPA with a citrussy twist.
12 39th Cambridge Beer Festival
4.2%
Roasted English malts produce a full bodied, ruby coloured beer, which is rich in flavour with a hint of chocolate, balanced by a delightful soft fruit flavour.
Salem Porter
4.7%
A porter with a dry roast, nutty palate and rich malty aftertaste.
Beartown Orange IPA
4.2%
A copper coloured bitter with light fruity hop aroma and flavour.
Jewel in the Crown
Art Nouveau
4.2%
A South Pacific pale ale. Australian Summer & Stella hops give an aroma and character of apricot and melon.
Batemans
Art Brew
Walsall, W. Mids 2008
Congleton, Cheshire 1994
Black Bear
5%
Award winning dark ruby coloured strong mild ale. Subtle roast and malt flavours, completed by a mellow sweetness.
Cambridge12_programme_Layout 1 10/05/2012 17:31 Page 13 Stout/ porter
Speciality / Lager
Brown Bear
Golden
Barley Wine
Fruit Beer
4.1%
Dark russet coloured brown ale with malt and toffee flavours. Full bodied with a light hoppy finish.
Bees
Walcott, Norwich 2008
Honey
5.2%
Light copper in colour, this is brewed using honey to create a smooth yet strong ale.
Wobble
5%
A rich black with an intense chocolate taste.
Binghams
Ruscombe, Berks 2010
Coffee Stout
5%
Coffee complements the dark malts and strangely mellows the flavours to provide a smooth drinking stout which smells as good as it tastes.
Doodle Stout
5%
A dark stout with a delicious blend of dark malts to provide a complexity in character which draws you in for another sip. Named after the brewery dog called Stout that happens to be a labradoodle.
Ginger Doodle Stout
5%
This stout is infused with root ginger to produce a stout with a refreshing zing.
Hot Dog Chilli Stout
5%
This stout has a warming chilli afterglow. It aims to have just enough chilli to produce a pleasant aftertaste, without having so much that it will have you dashing for some water to put the fire out on your tongue!
Vanilla Stout
5%
This stout is infused with vanilla pods which complement the dark malts to create a smooth drinking, deliciously dark stout.
Black Sheep
Masham, N. Yorks 1992
Black Sheep Ale
4.4%
A premium bitter with robust fruit, malt and hops.
Riggwelter
5.9%
A fruity bitter, with complex underlying tastes and hints of liquorice and pear drops leading to a long, dry, bitter finish.
BlackBar
Cambridge, Cambs 2011
Black Economy
4.6%
A black ale - not a stout or a porter. For drinking when a blonde just doesn't cut it.
Blacklight
4%
A blonde beer for the spring, rich evening sun gold in colour with Casade hops on the nose, Progress on the bitterness and a touch of Pioneer in the middle. A great transatlantic hop mix for the spring.
Left Hand
4%
A pale blonde, lager hopped on the nose and British hops on the bitter. A summer ale for long warm days.
M채rzen
6%
A beer that is traditionally brewed in March for the Bavarian Oktoberfest at the end of September. Malty brown and with a little sweetness at this age. The rest of the batch will be released at the Cambridge Octoberfest and Winter in the coming year. Watch the evolution of a beer.
Two Sisters
5.4%
A blonde IPA in the traditional style using lots of English hops for big bitterness. Still very session able.
Blue Monkey Ape Ale
Giltbrook, Notts 2008
5.4%
A pale, strong ale. A complex and sophisticated IPA, using assertive American hops. Aromas of resinous pine and orange.
Sanctuary
4.1%
A traditional light copper coloured ale, but with a hoppy twist. An unusual combination of German and American hops.
39th Cambridge Beer Festival
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BREWERYBAR
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Brentwood
Brentwood, Essex 2006
BBC2
2.5%
A true session Pale Ale; a full body and malty flavours make this beer very deceptive. American hops give it a tropical fruit and citrus punch.
Merlin's Ale
Bullmastiff
Cardiff, Wales 1987
Jubilee Ale Brentwood Best
4.2%
A traditional, light-coloured best bitter with a well-rounded flavour and aroma.
Chockwork Orange
6.5%
A deep chocolate malty beer brewed with oranges to give it that extra pizazz and matured to provide a classic old ale style beer.
Lumberjack
5.2%
Intense sweet malt flavours balanced with bitterness and hop aromas give a well-rounded beer.
Marvellous Maple Mild 3.7% A dark brown mild with a hint of maple syrup.
Summer Virgin
4.5%
A light golden ale with American hops creating a refreshing citrus pint.
Brewshed
Bury St. Edmunds, Suffolk 2011
American Blonde
5.5%
Crisp bitterness balanced with a rich malt character.
Junga
3.7%
A traditional mid to light ale using just Junga hops for bitterness and aroma.
Bristol Beer Factory Milk Stout
Bristol 2003
4.5%
Dark creamy stout, reviving an old Bristol tradition. Black colour with a creamy mouthfeel.
Sunrise
4.2%
Light, gold-coloured best bitter, with a strong hoppy finish.
Broughton
Broughton, Biggar 1980
Dark Dunter
5%
Oatmeal and chocolate aromas, complemented by dark roasted malty flavours, and a rich aftertaste.
4.2%
A well-hopped, fruity flavour is balanced by malt in the taste. The finish is bittersweet, light but dry.
4.3%
Brewed to celebrate the brewery's silver jubilee.
Old Snarler
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e H
5.1%
Amber coloured with a rich dried fruit palate. Crisp hoppy and herbal finish.
Buntingford
Royston, Herts 2005
92 Squadron
4.5%
A copper coloured premium bitter brewed with USA hops for a malty citrus aftertaste.
Black Stone
4.4%
A black brew with a secret blend of hops for a rich hoppy flavour. May contain some German malt and/or hops, but it's a secret. So in the spirit of the of theme 'With the open jug on secondary route to the Solent, the initial prize comes from within a shell that attains the top'.
Blueberry 39
3.9%
Golden fruity beer with a bluish tinge from the addition of Blueberries.
Cairngorm
Aviemore, Highland 1997
Trade Winds
4.3%
A massive citrus fruit, hop and elderflower nose leads to hints of grapefruit in the mouth. The exceptional bitter sweetness in the taste lasts through the long, lingering aftertaste.
Wild Cat
5.1%
A full-bodied strong bitter. Malt predominates but there is an underlying hop character through to the well-balanced aftertaste.
Castor
10a
Midd Castor, Cambs 2009
John Buchan Bitter
4.6%
A golden IPA style best bitter. Initially dry, Columbus and Cascade deliver a hoppy finish to balance the malty body. A couple of these and you'll be clambering over the Forth Rail Bridge!
5:3
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200 14 39th Cambridge Beer Festival
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Real Ales!
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More than just a Carvery! A
great welcome awaits you at The Farmers, Yaxley. We are famous for our fresh vegetables and great carvery meats, succulent and served with all the trimmings, then finished off with a tantalising hot or cold dessert! Check out our lunch time grill menu’s and our ever changing specials boards. Put it all together with three fine cask ales and you have the perfect place to enjoy dinner with friends or a family celebration. We have a self contained function suite which is ideal for parties, weddings and all of life’s celebrations.
Open Every Day 10am - 5.30pm All Day Menu & Coffee
So if you’ve not been before give us a try and you’ll be pleasantly surprised.
Midday - 2:30pm Carvery & Specials Menu 5:30pm - LATE Carvery & Grill Menu Sunday Open From 12 Noon - 9pm All Day Carvery
200 Broadway, Yaxley Tel: 01733 244885 Email: thefarmers@btconnect.com www.thefarmersyaxley.co.uk
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Beer List Castor
Colour Key for Beer Styles :
4.6%
A dark bitter with a fresh fruity taste.
Roman Gold
Wheat
Mild
Hawkshead, Cumbria 2006
Esthwaite Bitter
3.8%
3.7%
Nuneaton, Warks 1994
Grave Digger's
3.8%
Dark black and red in colour, with a complex mixture of chocolate and roast flavours. The use of two different hops gives the beer a complex feel and smooth finish.
Colchester
IPA
A golden bitter with the distinctive flavour and aroma of American Cascade hops. Now made with Loweswater yeast.
A refreshing summer bitter, well hopped, with a light nutty aftertaste.
Church End
Old Ale
Cumbrian
Castor, Cambs 2009
Old Scarlett
Bitter
Loweswater Gold
4.3%
A true golden ale brewed using three malts including lager and Maris Otter together with German hops. Bursting with tropical flavour it is an outstanding beer.
Dancing Duck
Derby, Derbyshire 2010
Abduction
5.5%
Intense tropical fruit flavours are matched with with a hoppy bitterness to make this a dangerously drinkable IPA.
Wakes Colne, Essex 2011
Colchester No. 1
4.1%
A classic English best bitter, copper in colour. Whole leaf Boadicea hops for flavour and the definitive aroma of East Kent Goldings.
Metropolis
3.9%
A superb golden hoppy beer, with enormous depth of flavour and a long spicy finish.
Red Diesel
Digfield
Barnwell, Northants 2006
Mad Monk
4.1%
Amber coloured, biscuity malty flavour (named after the two pubs in Stony Stratford where the phrase originated) This is a very traditional style bitter using English 'Challenger' and 'Fuggle' hops. Malt flavours and balanced bittering give a great pint.
Shacklebush
4.5%
A mid-brown beer with a hoppy bitterness and a malty balanced finish.
Elgood’s
Wisbech, Cambs 1795
Black Dog
3.7%
A light-coloured ale brewed using Lager Malt and Hallertau hops.
Copper Dragon
Skipton, N. Yorks 2003
4%
Amber-coloured, this is a best bitter in the traditional style. Initial malt and hops give way to fruit and a growing bitter, dry finish.
This best bitter is fruity and malty with a bitter finish. Look for hints of nuts, tropical fruits and vanilla in the aroma and taste.
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4.5%
Very pale beer brewed with pale malt only. Fuggles, Goldings and Williamette added for a refreshing taste and aroma.
Royal Pageant
4.3%
Brewed with Maris Otter malt, well-roasted for a satisfying finish. Sovereign Hops provide a good depth and bitter finish.
Enville
Stourbridge, W. Mids 1993
Nailmaker Mild 4.1%
3.6%
Dryish, complex dark mild. Caramel binds a good cross-section of malt, roast and dark berry fruit flavours and there is a hint of sweetness.
Cockerless Four Pail Ale
Scotts 1816
4.7%
Deliciously full-bodied and slightly darker, this strong ale has hints of malt and chocolate in the finish.
Milton Keynes, Bucks 2007
Cock ‘n’ Bull story
Challenger
4.5%
4.2%
A red ale with a touch of roasted malt. Bitterness builds over a strong sweet base.
Concrete Cow
Dark Drake
Delicious malty, caramel and liquorice flavours combine wonderfully in a velvety smooth drinking stout with a freshly roasted coffee and toffee finish.
4%
A well-defined hop aroma and underlying sweetness give way to a dry finish.
Cambridge12_programme_Layout 1 10/05/2012 17:31 Page 17 Stout/ porter
Speciality / Lager
White
Golden
Barley Wine
Fruit Beer
4.2%
This very pale straw coloured beer is brewed with 20% wheat, has a gentle hop aroma and a dry finish.
Fat Cat
Norwich, Norfolk 2005
Cougar
4.7%
Grapefruit, tangerines and marmalade provide the signature in both nose and taste. Sulphur in the nose is joined by a hoppy bitterness to give a lively increasingly dry ending.
Stout Cat
4.6%
The malty, sweet aroma matches the deep red-brown hue of this well balanced long lasting roasty stout. Malt and prunes provide depth and balance. Rich creamy and satisfying.
Fellows
Cottenham, Cambs 2009
An Ordinary Sort of Fellow
4.5%
A classic English bitter, hopped with East Kent Goldings.
Crafty Fellow
4%
A golden ale with light biscuity malt with plenty of fruity grapefruit and citrus.
Full English
3.8%
Mid brown bitter ale. A bitter-sweet malty flavour first. Late hopped with Fuggles for a distinctive, lingering hoppiness.
Felstar
Felsted, Essex 2001
Felstar 2%
2%
Dark ale brewed with the “Double Decoction” system using Maris Otter, chocolate and crystal malts, hopped with Fuggles and Goldings. A malty ale with fruity undertones and a bitter/sweet finish which belies its true strength.
Good Knight
5%
Easy drinking, slightly smoky and spicy tones. The cascade hops compliment very well the darker malts. Brewed with wheat and Maris Otter malted barley.
Peckin’ Order
5%
Amber gold coloured lager with citrus notes. A dry finish with a pinch of spice.
Franklins
Bexhill-on-Sea, Sussex 1980
Conqueror
5.1%
Ruby in colour, this malty ale has caramel and fruit notes.
39th Cambridge Beer Festival
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Beer List
Colour Key for Beer Styles :
Bitter
Old Ale
Franklins
IPA
Wheat
Mild
Bexhill-on-Sea, Sussex 1980
EXP
4.2%
A crisp English bitter at 4.2%, rich in flowery aroma with a nice dry finish and a harmony of malty sweetness and bitterness.
Freeminer
Cinderford, Gloucestershire 1992
Slaughter Porter
4.8%
Dark but light in flavour, with a well-defined aroma of Fuggles hops in the nose. Dark, roasted malts get a chance to show their softer side.
Speculation Ale
4.8%
An aromatic, chestnut-brown, full-bodied beer with a smooth, well-balanced mix of malt and hops, and a predominately hoppy aftertaste.
Front Street
Fakenham, Norfolk 2005
Norfolk Sunset
4%
This beer has a wonderful orange red hue, given to it by the special malts used. Hops used include Target for bittering and Bobek for aroma.
Swoopy's Song
4.9%
Golden coloured and flavoured with liqourice bark.
Gadds’
Broadstairs, Kent 2002
Common Conspiracy
5%
Pale amber malts, German and American and US west coast yeast all combine to create a wonderfully drinkable Californian style 'common' ale that harks back to the days of the gold rush. Crisp, flavourful and refreshing.
Thoroughly Modern Mild
6%
This pale ruby mild, full of six different malt flavours, is our way of dragging the old style into the 21st century. Rich, smooth and satisfying.
Grain
Alburgh, Norfolk 2006
Blackwood Stout
5%
Based on a 1790 Whitbread recipe. Black and brooding with roast dominating from the initial aroma to the long lingering ending. A bittersweet chocolate undercurrent adds depth.
Blonde Ash
4%
A wheat beer with a lemon, clove, and banana nose. This flows through to a sweet fruity beginning, ably supported by a hoppy bitterness. Caramel appears in a strong finish.
18 39th Cambridge Beer Festival
Cambridge12_programme_Layout 1 10/05/2012 17:32 Page 19 Stout/ porter
Grainstore
Speciality / Lager
Golden
Oakham, Rutland 1995
Nip
7.3%
A well balanced blend of flavours, sweetness and hop bitterness. A true barley wine, with raisins and winter fruit as the dominant flavour notes.
Hadrian & Border
Newcastle upon Tyne,
Tyne & Wear 2000
Ginger Beer
4%
Amber coloured beer sweetened and flavoured with real root ginger.
Harvey’s
Lewes, Sussex 1790
Knots of May
3%
A ruby-coloured light mild that imparts a delicate hop fragrance on the nose.
Sussex Best Bitter
4%
Full-bodied brown bitter. A hoppy aroma leads to a good malt and hop balance, and a dry aftertaste.
Harwich Town
Harwich, Essex 2007
EPA 100
3.8%
A classic pale ale, well hopped. Full of character but with a smooth finish.
Barley Wine
Fruit Beer
Hop Monster
Great Wakering, Essex 2011
Freak Show
4.2%
Burnished copper colour that is full of malt and complex hop flavour.
Rochford Banshee
Hopshackle
Market Deeping, Lincs 2006
Black Mule
7%
A hybrid between an Imperial IPA and an Imperial Porter. A dark ruby beer with intense hop flavour and background roasted grain.
Hopnosis
5.2%
A golden amber beer with an aroma of malt and fruit with background hint of banana. The taste is strong malt and fruit with a bitter finish.
Jo C’s
Fakenham, Norfolk 2010
Bitter Old Bustard
5.2%
A traditonal spring brewed Bavarian beer, brewed for drinking in Autumn. In May the relatively young beer still has some residual sweetness with a malty finish.
4.3%
A rich russet coloured ale with warm nutty biscuit flavours coming through a smooth malt body.
Norfolk Kiwi Märzen
4.4%
Rauchbier. This unusual brew has been made with 30% smoked malt and so is a genuine Rauchbier (Smoked beer).
3.8%
An easy drinking, lightly hopped straw coloured beer. A blend of English and New Zealand hops.
Liverpool Organic
Liverpool, Merseyside
2009
Hereward
Cambridgeshire 2003
Hannay
3.9%
Medium to dark bitter with a gentle hop regime.
Porta Porter
4.1%
Traditional porter made with chocolate and black malt.
Holdens
Dudley, W. Mids 1915
Black Country Mild
3.7%
A good, red/brown mild; a refreshing, light blend of roast malt, hops and fruit, dominated by malt throughout.
Black Country Special
5.1%
A sweet, malty, full-bodied amber ale with hops to balance in the taste and in the good, bittersweet finish.
Josephine Butler
4.5%
Golden coloured beer, this pale beer has hints of lemon and elderflower in the taste with a good hoppy finish.
Kitty Wilkinson
4.5%
Chocolate and vanilla stout.
Shipwreck IPA
6.5%
Grapefruit, aniseed and peach notes feature in the hoppy bite that builds to tropical fruit and a generous, piney bitterness in the finish.
Loddon
Dunsden, Oxon 2003
Forbury Lion
5.5%
Full malty flavour and a strong complex hop finish imparted by Styrian Goldings and Fuggles.
39th Cambridge Beer Festival
19
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Beer list continued Loddon
Dunsden, Oxon 2003
Hoppit
3.5%
The predominant hops are East Kent Goldings, which impart a Seville Orange marmalade flavour. As well as pale ale malt, this also contains dark invert sugar which gives the beer its smooth taste.
Lord Conrad’s
Dry Drayton, Cambs 2010
Gubbins
4%
A spiced beer with a medley of flavours.
Hedgerow Hop
4.5%
A light amber beer with a kick of bitterness. Wild hops from around Swavesey provide a hoppy nose.
Her MajasTea
3.8%
A special for the jubilee, infused with tea as well as hops.
Magic Rock
Huddersfield, W. Yorks 2011
Dark Arts
6%
Chocolate, liquorice, blackberry and fig flavours with a long roasted bitter finish.
Rapture
4.6%
Full bodied red ale, with five types of malt, and six types of hops deliver grapefruit and pine aromas, with pithy orange, and a rich a malty body.
Milton
Pegasus
4.1%
Fruit and some hops on the nose lead through into a fine balance of malt, fruit and hops on a bittersweet base. Malt is also present in the long, dry finish of this brown/red beer.
Moonshine
Cambridge, Cambs 2004
Black Hole Stout
5%
Full-bodied stout with a complex malt and caramel profile, dry-roasted bitter flavour that is rich, smooth and long lasting.
CB1
4.2%
Amber coloured beer with a good blend of malt and hops and a rounded hoppy finish.
Dictator
5.2%
Fruity esters, malt and hop aromas precede the juicy roundednmalt and hop taste. The finish is dry and bitter to counteract the initial sweetness.
Harvest Moon Mild
3.9%
Distinctive dark mild. Smooth fruit notes combining with coffee and chocolate flavours, lightly hopped. A well balanced beer, slightly sweet with plenty of character.
Red Watch
4.2%
A red-coloured beer brewed with fresh blueberries. A thirstquenching, refreshing, fruity ale.
Milton, Cambs 1999
Jericho
4.8%
Amber coloured bitter beer with a lovely citrus flavour and bitter finish.
Justinian
3.9%
Crisp pale gold-coloured bitter. Attractive bitter orange flavours persist into a satisfying lasting finish.
Karolides
6%
Pale, well balanced yet gloriously hoppy strong ale.
Marcus Aurelius
7.5%
Imperial Roman Stout - an enormous, luscious and velvety stout. Bursting with dark, roasty flavour with an underlying vanilla richness.
Minotaur
3.3%
A rich dark mild with bags of character from the lavish use of chocolate malt.
Wonderful Wallace
3.6%
Amber coloured with a fruity aroma. Hop flavour and bitterness dominate the taste. Finishes with definite hop presence. Proceeds from this beer are being donated to Wallace Cancer Care.
Mordue
North Shields, Tyne & Wear 1995
Five Bridge Bitter
3.8%
A fruity amber beer with more than a hint of hops. The bitterness carries on in the aftertaste. A superb session beer.
Wallsend Brown Ale
4.6%
A traditional North East Brown Ale with a twist, brewed with Bavarian smoked malt to create a subtle smoked flavour!
Oakham
Peterborough, Cambs 1993
Bishops Farewell
4.6%
A strong premium beer of structured quality, dominated by elaborate fruity hop notes, with a grainy background and dry finish.
39th Cambridge Beer Festival
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Beer List Oakham
Colour Key for Beer Styles :
Peterborough, Cambs 1993
Black Hole Porter
5.5%
Big, dark malt flavours in this almost black beer combine with a sweet, fruity hop taste.
Citra
4.2%
A light refreshing beer with pungent grapefruit, lychee and gooseberry aromas leading to a dry, bitter finish.
Old Dairy
Cranbrook, Kent 2010
Blue Top
4.8%
Rich and full bodied, this pale brown ale has a long bittersweet finish and a hint of aroma hop.
Silver Top
5.2%
A well-crafted complex stout with a good balance of dark malts, roast barley and caramel, and a long finish.
Ole Slewfoot
Hainford, Norfolk 2009
Citraville APA
3.9%
Bitter
Old Ale
IPA
Wheat
Fox on the Run
Mild
4.8%
Thick deep caramel flavours with a hint of chocolaty malt followed by a nutty bitterness.
Opa Hay’s
Aldeby, Suffolk 2008
Liquid Bread
4.2%
Bavarian Style wheat beer which comes naturally cloudy because of the use of original Bavarian wheat beer yeast, gives a distinct aroma of cloves and banana.
Printer's Pride
4.5%
Copper coloured beer, fermented with a lager yeast.
Otter
Luppitt, Devon 1990
Mild
3.8%
Traditional, dark brown beer with a soft mouthfeel and malty base flavour, balanced by fruit and a chocolate bitterness, leading to a gentle, bitter finish.
Otter Ale
4.5%
A full-bodied best bitter. A malty aroma predominates with a fruity taste and finish.
LIVE & LET LIVE
An American-style pale ale brewed with Citra hops, giving tropical fruit and citrus on the aroma and flavour.
Member of Oakademy of Excellence
Cambs CAMRA Mild / Dark Ale Pub of the Year 2012
we also serve beers with loads of hops in! extensive (128) Rum Menu IF YOU LIKE THE PORK PIES AND SCOTCH EGGS AT THE BEER FESTIVAL WE USE THE SAME SUPPLIER ALL YEAR ROUND!
40 MAWSON ROAD, CAMBRIDGE TEL: - 01223 460261 22 39th Cambridge Beer Festival
Cambridge12_programme_Layout 1 10/05/2012 17:32 Page 23 Stout/ porter
Speciality / Lager
Otter Bright
Golden
4.3%
Pale yellow/golden ale with a strong fruit aroma, sweet fruity taste and a bittersweet finish.
Parish
Melton Mowbray, Leicestershire 1984
Baz's Bonce Blower
12%
Strong, very dark beer with a very rich, malty character. A Christmas Pudding Ale.
Barley Wine
Sadler’s
Fruit Beer Stourbridge, W. Mids 1900
Mud City Stout
Thin Ice
4%
Refreshing full bodied golden ale with light crisp tones, with naturally grown elderflower leaving citrus after taste.
Potbelly
Kettering, Northants 2005
A Limp Pig Gold
4.3%
This fine golden beer was brewed on the day the brewery pig stepped on a thorn.
Dark Tusker
3.6%
A smooth full flavored dark mild with a fruity palate and superb hop aroma.
Welland Truly
4.9%
A light coloured beer brewed using only Lager Malt together with German Select Spalt Hops.
Potton
4.1%
Golden-coloured, refreshing beer with a spicy/citrus late-hop character.
Village Bike
4.3%
Classic English premium bitter, amber in colour, heavily latehopped.
Redemption
Tottenham, London 2010
Redemption Pale Ale
3.8%
A well balanced amber bitter with hops and citrus orange throughout. The sweet maltiness fades in the aftertaste leaving a slightly dry bitter finish. Orange and peach on the nose.
Trinity
Braintree, Essex 2007
1319 Mild
3.7%
Roast malt and delicate chocolate sweetness with a slight bitter finish.
Diamond Jubilee
3%
Very refreshing golden beer with strong citrus notes throughout. The strong bitterness is softened by a little sweet malt character that is also present in the aftertaste with a lingering dryness.
3.8%
An amber coloured bitter with a gentle aroma of malt and hops. An easy drinking beer with a light bitter finish. A celebration bitter to crown all others.
Son of Sid
Little Gransden, Cambs 2007
Cherry Picker
6%
A cherry flavoured fruit beer, with a balanced bitterness.
Code Breaker
3.9%
A well-balanced golden ale brewed using Citra hops.
Golden Shower
Sandy, Beds 1998
Potton Gold
4.5%
An extremely pale beer finished with a hint of citrus orange hops.
Shalford Trudy's Tipple
6.6%
Brewed with raw cocoa, vanilla pods, flaked oats, wheat and a blend of beautifully dark malts.
4.1%
Full bodied golden ale with a light hop character and a defined maltiness leading to a lingering bitter finish.
Muck Cart Mild
3.5%
A dark mild with a resounding roast malt presence and a caramel background.
Spire
Chesterfield, Derbyshire 2006
Brassed Off
3.7%
A pale-amber session bitter. Fruity in character with a pleasant balanced bitter finish.
Coal Porter
4.5%
Packed with bitter chocolate and coffee flavours, leading to a balanced bitter finish.
Stringers
Ulverston, Cumbria 2008
Hop Priest
6.5%
Hazy gold. Hopped six ways to Sunday. Buckets of Centennial and Amarillo over a pale malt base. Golly.
39th Cambridge Beer Festival
23
Cambridge12_programme_Layout 1 10/05/2012 17:32 Page 24 Bitter
Old Ale
Stringers
IPA
Strong Bitter
Mild
Ulverston, Cumbria 2008
Mutiny
9.3%
It's a strong stout. Winey, and wafting dark fruit at you. And drinkable. But sip it.
Summer Wine
Honley, W Yorks 2006
Resistance
3.7%
Deep dark brown in colour. A silky malt body with soft roast flavours combine with light fruitiness throughout.
Teleporter
5%
A rich dark porter brewed with 10 different malts. Smooth fruity notes lead into a malt body where cocoa, caramel and vanilla melt into a moreish finish.
Summerskills
Plymouth, Devon 1983
Cellar Vee
3.7%
Mid brown in colour, full of crystal malt and hop flavours, malty taste with a hint of malt and hops aromas.
Stout/ porter
Speciality / Lager
Nautical Mild
4.1%
Light to mid brown with malt flavours and hoppy undertones.
Thornbridge
Bakewell, Derbyshire 2005
Sequoia
4.5%
Beautiful citrus and pine notes. Smooth and velvety, a medium body with hints of roasted hazelnut, toffee and caramel malt flavours.
Tring
Tring, Herts 1992
Mansion Mild
3.5%
Wild Swan is white gold in colour with aromas of light bitter lemon, a hint of herbs and a subtle spiciness.
Timothy Taylor Best Bitter
Keighley, W. Yorks 1858
4%
Hops and fruit combine well with a nutty malt character in this drinkable bitter. Bitterness increases down the glass and lingers in the aftertaste.
Golden Best
3.5%
3.7%
A smooth, creamy, ruby dark mild with a fruity palate and gentle late hop aroma
Woodland Bell
4.5%
A clean and very crisp golden beer with a generous and pleasant hop aroma. Admiral hops yield a bitterness that compliments and lingers refreshingly on the palate.
Two Towers
Hockley, Birmingham 2010
BSA
5.4%
A more malty stronger ale with a full body, reflecting the flavours and characteristics of traditional English ales.
5%
A full-bodied wholesome stout with a thick and slightly chocolate texture underlined with long, fulfilling English hops.
Mott Street Mild
3.6%
A sweet quaffing mild ale in the true Midlands tradition. This mild is deep ruby red in colour, and has a sweet and fullbodied flavour with the balance provided by the traditional Goldings and Fuggles hops.
Tydd Steam Wild Swan
4.8%
A dark ruby beer with a knotty juxtaposition. Sweetness from the dark malts preludes the smooth dryness of the hops.
Jewellery Porter Hopscotch
Golden
Barn Ale
Tydd St. Giles, Cambs 2007
3.9%
A golden bitter that has good biscuity malt aroma and flavour, balanced by spicy hops. Long, dry, fairly astringent finish.
Quench
4.4%
Golden refreshing sun-downer! Brewed with the addition of Chinese Root ginger, which combined with Sarachi Ace hops give a balanced lemon and ginger flavour.
Sandman
5%
This clean-tasting, refreshing, amber-coloured traditional Pennine light mild is malty throughout. Fruit in the nose increases to complement the delicate hoppy taste. A good session beer.
Deep golden strong bitter. Boldly hopped, predominantly with Australian Galaxy hops, importing clean citrus flavours and aroma of passion fruit.
Titanic
Wapping
Burslem, Stoke on Trent, Staffs 1985
Iceberg
4.1%
Flowery and citrus aroma of lemon and grapefruit. Great raspy hop mouthfeel with refreshing hoppy bitterness and a lingering finish.
24 39th Cambridge Beer Festival
Liverpool, Merseyside 2002
Baltic Gold
3.9%
Hoppy golden ale with plenty of citrus hop flavour. Refreshing with good body and mouthfeel.
Cambridge12_programme_Layout 1 10/05/2012 17:32 Page 25
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Beer List Whim
Colour Key for Beer Styles :
Old Ale
IPA
Wilson Potter
Buxton, Derbyshire 1993
Flower Power
Bitter
5.3%
Initial warmth followed by intense citrus flavours developing. Medium to full bodied, with complex hop character. Dry finish and very hoppy aroma.
4.5%
Pale and light-coloured, smooth on the palate allowing malt to predominate. Slightly sweet finish combined with distinctive light hop bitterness. Well rounded.
Williams Bros.
Alloa, Clacks 2003
Fraoch Heather Ale
5%
The unique taste of heather flowers is noticeable in this beer. A fine floral aroma and spicy taste give character to this drinkable speciality beer.
3.6%
A blonde beer with a full bodied, rounded bitterness and a crisp fruity blackcurrant aroma and finish.
4.4%
An easy drinking rich ruby ale with a full bodied malty berry taste and a floral hop finish.
WJ King
Horsham, W. Sussex 2001
Brighton Blonde
3.9%
This golden, pale blonde ale has a distinctive hoppy aroma and the merest hint of malt to complement the hops. The aftertaste develops the hops further with an increasing dryness and straw bitterness to finish.
Kings Royal Mild Midnight Sun
5.6%
A spiced porter created from a blend of malted barley, oats, roast barley, chocolate malt then balanced with a generous helping of hops. An after bite of fresh root ginger elevates this ale to another level.
Mild
Middleton, Manchester 2011
LX
Ruby Red Hartington IPA
Wheat
3.6%
A tawny coloured classic mild, lightly hopped, lacking any obvious bitterness and extremely thirst quenching.
Wooden Hand
Truro, Cornwall 2004
Cornish Gribben
4.1%
A distinctive well hopped beer with citrus and fruit notes, and a well balanced bitter sweet finish.
THE BURLEIGH ARMS
FR
10 LES M S OM INS THA FE WA N ST LK IVA L
5 real ales always available check our website for details. Open all day and home cooked food served all day. Beer garden and Wi Fi Festival Special
20p OFF a pint of real ale
for CAMRA members or if you present this programme
26 39th Cambridge Beer Festival
4%
Woodforde’s
Woodbastwick, Norfolk 1981
Headcracker
7%
Pale but strong and full-bodied. Carries an intricate combination of plums and damsons countered by an abundance of 'citrus' hopping.
Nelson's Revenge
4.5%
An infusion of vine fruit, malt and hops provide a rich, rewarding experience. The aromas and flavours bounce merrily along to a sweet, Madeira-like finale.
Norfolk Gem
4.3%
A well balanced amber ale with intriguing hints of malt, blackcurrant and citrus fruits and a satisfying bitter finish.
Norfolk Nog
4.6%
Smooth, rich and rounded 'Old Ale' with velvety texture and hints of chocolate, treacle and liquorice.
BREWERYBAR
9-11 Newmarket Road CB5 8EG Tel: 01223 301547 Web: burleigharmscambridge.co.uk email: burleigharms@gmail.com
Pirate's Gold
A golden coloured quenching beer with great hop character. Full fruit in the mouth with good hop balance and a long dry finish.
Cambridge12_programme_Layout 1 10/05/2012 17:32 Page 27
BREWERYBAR
Stout/ porter
Woodforde’s
Speciality / Lager
Golden
Barley Wine
Fruit Beer
Woodbastwick, Norfolk 1981
Once Bittern
4%
A copper coloured ale with a distinctive aroma of rich spice and citrus fruit. The palate is a blend of sweet malt, fruit and warm spice, and the finish dry.
Sundew
4.1%
Subtle golden beer. Pale in colour and light on the palate with a distinct hoppy finish. Deliciously golden and refreshing.
Wherry
3.8%
Fresh and zesty with crisp floral flavours. A background of sweet malt and a hoppy 'grapefruit' bitter finish this champion bitter.
XT
Long Crendon, Buckinghamshire 2011
No. 3
4.2%
An IPA style beer made with lots of Celeia, Columbus and Cluster Hops, on a base of CaraRed Malts.
No. 6
4.5%
Rich ruby red beer, malty and smooth with a cascade hop finish.
No. 9
Manor Barn, Tydd St Giles, Cambs PE13 5NE
Tel : 07932 726552 www.tyddsteam.co.uk
5.5%
Nine malts, nine hops and two strains of yeast produce a very different beer. Big malt aroma on a bitter but balanced hop finish.
BREWERYBAR
39th Cambridge Beer Festival
27
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Advertising Feature
The Empress Pub... ‘Probably the Best Pub in Cambridge’ Tucked away on Thoday Street, a quiet residential Street at the Romsey Town end of Mill Road, The Empress is a popular unassuming pub where it pays to be in the know. You could live in Cambridge for a long time before discovering it exists. It might be a little hard to find, but it’s worth the small search. It’s small external area, complete with handy rings for bikes, belies the large interior area, which boasts three welcoming rooms and a beer garden with many benches. The sparkling toilets were refitted in 2008. The atmosphere is generally relaxed and welcoming and the clientele here are refreshingly mixed - you’re as likely to see the odd ARU student as an older real ale drinker. Their relaxed attitude also means that both pets and children are welcome at all times. It can get very busy on weekends, when last orders are called at 12.50am on Friday and Saturday evenings. The pub is open all day Saturday and Sunday from midday. The Empress is not a pub to skimp on entertainment either. Once the weather starts getting warmer, the beer garden plays host to a barbeque or hog roast on Friday, Saturday and Sunday nights – weather permitting. Our quiz night is on Tuesday evening and is all year round, it starts at 8.30 sharp and if you want a seat it pays to be early. This is a pub primarily for drinking, socialising and playing games. The Empress offers pool, darts, billiards, giant Jenga, a 50.000 track digital juke box and even a selection of board games. The selection of real ales which include,Ttribute, Doombar, Landlord, JHB, Ringwood Best, and Pedigree are complimented with locally brewed guest ales from Buntingfords, Humpty Dumpty, Elgoods, Tydd Steam and others. There is a great range of ciders, including Old Rosie scrumpy, Stowford Press and Aspalls on draught, and a wide range of bottled ciders including Bulmers, Magners and Rekordelig fruit ciders. There is around 45 different whiskies, with treats such as Laphroaig quarter cask, Bruchladdich, Dalmore, Glengoyne, and Ardbeg to name just a few. You can also suggest your favourite beer and Liz or Dave will do their best to get it in for you. If you are feeling hungry and the space can’t be filled with the usual fare of a packet of peanuts, crisps or pork scratchings the Empress offer Meat or Vegetarian pizzas throughout the week, as well as chilli beef and vegetarian burritos and filled rolls over the weekend.
The key thing with the Empress is ‘word of mouth’. It’s a busy friendly pub. This is a lovely pub, with a good community feel and all are welcome. Check us out at www.empressbadboy.com and you are welcome to email me at davidsutting@hotmail.com, call the pub on 01223 247236 or call in and see us at 72 Thoday Street.
The Empress Cambridge Branch Pub of the Year voted by CAMRA 2010
Cambridge12_programme_Layout 1 10/05/2012 17:33 Page 30
Makers of a range of award-winning organic ciders, including our User Friendly, Original, Owld Norfolk (voted East Anglia’s best cider), Special Reserve and our Rum Cask. Also our Norfolk Perry (subject to availability)
Tel: 01379 687687 www.crones.co.uk Range of organic juices also available
Award-winning, family Cider makers since 2006 sales@tuttsclumpcider.co.uk www.tuttsclumpcider.co.uk Tel: 0118 974 4649 or 07836 296996
voted Best East A rs Choice’ nglian ‘Olive ider by CAMRA 200 C Bottled
30 39th Cambridge Beer Festival
9- 2010
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Cider and Perry
Cider and Perry Why can't we keep up with you? Every year for the past 4 years you've drunk the cider bar dry! Each year we've got in more cider and perry, this year being no exception. As usual, there are a few ciders and perries from producers who have never been at Cambridge before, and we have many who have not been seen for several years. All of the well-known ‘industrial’ ciders are not recognised by CAMRA as ‘Real Traditional Cider or Perry’. Many people have rediscovered the delights of Traditional Cider and Perry and the rich world of flavours they offer to those sampling their delights. Real Cider and Perry represent a tradition that has been enjoyed in Britain since Roman times. Whilst the methods of production have benefited from modernisation, the basics still stay the same. Pick the fruit, press the fruit, allow to ferment, enjoy. This results in a product that is unpasteurised, uncarbonated and full of natural flavours.
CIDER LIST Apple Cottage
Hertfordshire
F.T.J. Filthy Tramp Juice Muxnutz Rumble (Rum Cask) Bollhayes
Devon
Cider Brook Farm
Herefordshire
Cider Buffoon’s
Cassels
Cider and Perry can be any combination of mellow, aromatic, tangy, sharp, fruity, or tannic, as well as being sweet, medium or dry. These are real flavours not masked by cold temperature or fizz! At this festival, not only do we bring you a wide range of ciders and perries from most cider producing areas, but also an expanding range from our own region. A few of the ciders and perries new to the festival are from East Anglian producers. Please be aware that traditional ciders and perries typically have higher alcohol content than most of the commercial cider you get in pubs or supermarkets, so please drink responsibly and enjoy your time at the festival. Visit www.drinkaware.co.uk for more information on responsible drinking. Enjoy! Wassail Your Cider Bar Staff
Cambridgeshire
Ribcracker Cam Valley
Cambridgeshire
Discovery Blend Idared (SV) Russet Blend
Norfolk
Owld Norfolk Rum Cask User Friendly (Organic)
Chucklehead
Crossmans
Devon
Cider Ciderfect
Somerset
Cider Gloucestershire
Day’s Cottage
Cider
Cider
CJ's
Double Vision
Monmouthshire
Cider Essex
Crones
Dabinett (SV) Stock Yarlington Mill (SV)
Kent
Cider
Cornish Orchards
Cornwall
Cider Cromwell
Gloucestershire
Cambridgeshire
Oliver’s Choice Oliver’s Sweetheart
East Norfolk
Norfolk
Bolder Reed Discovery (SV) Norfolk Haymaker Glebe Farm
Cambridgeshire
Side-R
Continued overleaf 39th Cambridge Beer Festival
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Cider and Perry Green Valley
Potton Press
Devon
Cider Gwatkin
Herefordshire
Norman (SV) Gwynt Y Draig
Glamorganshire
Raglan Cider Mill
Handmade Cider Co
Wiltshire
Hartland
Gloucestershire
Monmouthshire
Derbyshire
Somerset
Herefordshire
Cider
Cider Hereward
Cambridgeshire
Tutts Clump
Diamond Jubilee Royal Berkshire
Hunt
Venton
Devon
Devon
Marshwood Vale
Dorset
Waggon & Horses
Straw Pressed
Drunken Horse
Millwhites
Westcroft
Hertfordshire
Newton Court
Whin Hill
Herefordshire
Cider Oakwood
East Sussex
Cider Oliver’s
Herefordshire
Somerset
Norfolk
Browns (SV) Cider Major (SV) Wilkins
Parsons Choice
Somerset
Cider Pickled Pig
Famous Grice Whiskey Cask Farmhouse Bone Dry Laxton Superb (SV) Old Spot Porker’s Snout Rum Cast East Sussex
Rum Reserve 32 39th Cambridge Beer Festival
East Sussex
Perry Oliver’s
Herefordshire
Perry Penallt
Monmouthshire
Perry Raglan Cider Mill
Monmouthshire
Herefordshire
Perry
Cider
Troggi
Winkleigh
Perry
Devon
PERRY LIST Herefordshire
Perry Cam Valley
Herefordshire
Perry
Swallowfields
Somerset
Brook Farm Cambridgeshire
Newton Court
Perry
Autumn Scrumpy
Cider
Pookhill
Cambridgeshire
Janets Jungle Juice
Michelin (SV) Rum Cask Whisky Cask
Gloucestershire
Perry
Oakwood
Straw Pressed
East Sussex
Cider Perry Moores
Berkshire
Cider Cider Apple Cider
Somerset
Perry Little Red Rooster
Swallowfields
Somerset
Gloucestershire
Perry Hecks
Sheppy's
Glamorganshire
Perry Pyder Hartland
Scropton
Cider
Cider
Herefordshire
Gwynt Y Draig
Cider
Cider
Gwatkin
Farmhouse Perry
Cider
Black Dragon
Hecks
Bedfordshire
Crisp ‘n’ Dry Happy Medium Sweet Spot
Cambridgeshire
Monmouthshire
Tutts Clump
Berkshire
Farmhouse Perry W.M. Watkins
Monmouthshire
Perry Whin Hill
Norfolk
Perry
Perry Cromwell
Cambridgeshire
Roundhead Perry
APPLE JUICE
Crones
Cam Valley Orchards
Norfolk
Norfolk Perry Double Vision
Kent
Impeared Vision Perry
Bramley Cox Russet
Cambs
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The Cambridge Blue
Cambridge and District Cider & Perry Pub of the Year 2012 Cambridge & County Pub of the Year 2011 FREE Wi-Fi
Opening Hours 12 - 11 Mon - Sat and 12 - 10.30 on Sunday Food Service 12 - 10 Mon - Sat and 12 - 9 on Sunday 14 Real ales on hand pump or straight from the cask Stout and Mild always available Ever-changing Draught imported beers Real ciders and perries PLUS e largest selection of Belgian and World Beers in the area
Cider and Perry Fest Fri 1 June - Tues 5 June
Summer Beer Fest Different Real Ales
2548
Dog and Child Friendly
sold from 17.10.07
Tues 26 June 5pm - Sunday 1 July including the Gwydir Street Party on 30 June 2 - 9
You can find us at 85 - 87 Gwydir St Cambridge CB1 2LG Tel 01223 471680
A Real Ale Paradise On the web www.the-cambridgeblue.co.uk Facebook, Twitter and cambridgeblue@blogspot.com where the beers are updated regularly
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Site Map
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The Maypole Beer Festival 24 real ales from micro breweries available during Cambridge beer festival week 21st - 28th May
Bacchanalia
‘live life, love beer’
www.winegod.co.uk Join us on twitter bacchanalia_cam
Bacchanalia Cambridge
Bacchanalia is the best beer shop in Cambridge specialising in British, Belgian, German and U.S beers. We have a huge range, over 300 beers in stock, with 1000s available to order. We also sell draught British beer (concentrating on local breweries) to take away, either for a quality sup at home, or in larger quantities for parties.
90 Mill Road, Cambridge CB1 2BD tel/fax 01223 315034 ed@winegod.co.uk 79 Victoria Road, Cambridge CB4 3BS te/fax 01223 576292 paul@winegod.co.uk (smaller but perfectly formed range)
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Foreign Beers
Foreign beers Enjoy yourselves. If you have any questions, and we are not busy, then please ask. Our volunteers like talking about beer! If you’re new to foreign beers or just want to refresh your memory, here’s a quick introduction to some of the styles of beer you might find at our bar:
PILSNER AND HELLES BEER
As the selection of beers for our foreign bar is not finalised until just before the festival opens, the full list of beers will be available on the bar itself. Our focus this year is on micro breweries from in and around Amsterdam. We hope to have draught beers from de Roos, ‘t IJ, and de Prael breweries and there’ll also be some other Dutch micro breweries represented - such as De Molen! As always, we have a cracking range of beers from Belgium and Germany with some rare and unusual ones making an appearance, alongside some draught micro brewery beers from the USA. Don’t forget, you can get many of these beers from the Bacchanalia shops in Cambridge or from Beers of Europe in Setchey, Norfolk.
BAR RULES
The Germans brew many variants of standard lagered, or Pilsner, beer. The main style in Bavaria is the Hell or Helles style. This is the standard beer in most Bavarian bars. Generally from 4.5 to 5% and malt accented, they conform to the German Reinheitsgebot (German Purity Law). In the Franconia region, these beers are known as Volbier. Other German lagered or Pilsner beers, include Pilsner, Dunkel (dark lagered beer), Kellerbier, Marzen, Spezial, Bock and Doppelbock. There are excellent lagered beers out there, but unfortunately few are made in the UK. The Germans and Czechs brew the best, with some good ones being made in Holland too. Although Jupiler, a bland Pils, is Belgium’s best selling lagered beer, ignore it along with most other Belgian Pils beers. The Belgians should stick to what they do best – brewing beer, not lager. The same goes for the UK: British mass produced lager = rubbish.
Please read these and enjoy the festival!
TRAPPIST
No drinking from the bottle. All beer will be poured into your glass. No glass, no service.
On first mention, many assume these beers are made by Trappist monks. This is not quite the case. In order to be called ‘Trappist’, the beers of the brewery must be made in a brewery controlled and occupied by monks of the
Bottles do not leave the bar. This is a safety measure designed to protect you, as well as the bottle costing us a deposit.
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Foreign Beers - continued strictest Benedictine order, although in reality, the monks have little to do with the brewing nowadays. So Trappist is really an appellation of origin these days, and only seven abbeys (or breweries) are legally permitted to use the Trappist name. There are six in Belgium: Westmalle (Antwerpen) and St Sixtus (Westvleteren) in West Flanders, and Abbaye Notre Dame de Scourment (Chimay), Abbaye Notre Dame de Orval, Abbaye Notre Dame de St Remy (Rochefort) and Achel, all based in Wallonia. The seventh, La Trappe (Konighoven), is over the border in the Netherlands. Please be careful of names as there is also an abbey range of beers called St Sixtus, which DO NOT come from Westvleteren – the Westvleteren beers don't usually have a label. Usually, each brewery produces three beers, either a single or 6, a double (dubbel) or 8, and a triple (tripel) or 10. The exceptions to this are: Orval, who produce only one; Chimay who do colours (red, white and blue); and Westmalle, who make an Extra. Westvleteren 6, Rochefort 6 and Westmalle Extra are not usually seen outside the abbeys as these beers are brewed largely for the monks themselves. In fact, rumour has it that this is where single, dubbel and tripel came from. Single for the rank and file monks, dubbel for the senior monks and tripel for the abbot! There are many good ‘Abbey’ beers, which although brewed like Trappist beers, cannot be called Trappist as they do not come from the six abbeys.
SOUR BROWN ALE These beers come mostly from the East Flanders area of Belgium (centred around Ghent). They use Vienna Malts and are usually matured from the brown ales associated with the town of Oudenaarde. Properly brewed, these beers are simmered overnight, rather than boiled, then fermented in open vats for up to six weeks, before being stored in old oak casks for nine months before bottling. The best 38 39th Cambridge Beer Festival
example was Liefmans Gouldenband but production methods have changed and it is not the beer it once was. The other excellent one is only found in a small town north of Oudenaarde called Eine, from a brewery called Cnudde. The beer is only available on draught in the town, however. Sour Red ales are very similar to the sour brown, but come from West Flanders. The Old Cherry style is made using sour brown. It is similar to Lambic, although much sweeter.
LAMBIC The Lambic style of beer dates back to before the 13th century. It is only brewed in Brussels and the Pajottenland region (sometimes known as the Senne Valley) to the south east of the city. Lambic is a catch all word for the collection of beers known as Lambic, Gueuze, Kriek, Framboise, Faro and other specials. The cost of the beer seems high until you find out what goes into making it - they aren't known as the ‘champagne of beers’ for nothing. First of all, the mash is different: a combination of unmalted wheat and barley is used. The mashing then follows a process known as a decoction, where the mash has portions of boiling water added at various stages. The wort is boiled for at least three hours with aged hops that have lost their bittering power, but still retain their antiseptic properties. It is only usually brewed from October to May as high temperatures can spoil the fermentation. Once the mash has finished, the wort is pumped up to the top of the brewery into very shallow fermenting tanks. Then special louvres in the top of the brewery are opened which allow wild yeast to flow in and ferment the wort. There are many strains of yeast in Lambic but the main two found in and around Brussels are known as Saccharomyces and Schizosaccharomyces yeasts. Once the wort is fermented out, it is pumped into wooden casks where it is left to ferment for up to four years.
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Foreign Beers Some Lambic is sold off when it is between three and six months old. This is known as Fos or Fox Lambic, which means young Lambic. This tends to be very sour, cloudy and golden yellow to orange in colour. It is very difficult to find on sale.
between 5 and 7% in the spring, then chocked them full of hops to survive the storage in the heat. During the process most of the sugar in the beer turns to alcohol producing the greater strength of the beer.
The brewers are not the only people in the Lambic story. To make a Gueuze, usually a blend of two different ages of Lambic are blended together (the oldest being four years). This is carried out by a 'Blender of Lambic' even rarer than a Lambic brewer – who seem to be an endangered species. Well-blended Gueuze beers such as Cantillion (brewer and blender) or Drie Fonteinen (brewer and blender) are probably some of the most complex, beautiful drinks in the world. Gueuze is sharp, tart and sour, with subtle, complex undertastes. If left for a few years, subtle changes in the flavour leave a Gueuze more rounded and not so sharp, but sooo drinkable.
The result is that you have a very hoppy beer that has many different subtle tones and flavours – truly a beer to savour. Today, many of the old style Saisons have been changed so much to compete with mainstream beers that they are not really Saisons, but fear not, there are still excellent examples of these beers to delight you.
Faro is a rare blended version of young Lambic, sweetened with caramel and candy sugars which produces a sweet and sour taste. Kriek and Framboise are produced by adding either six to 12 month old Gueuze or Lambic to a cask of cherries or raspberries and then leaving it to ferment for months. The fruit is slowly dissolved into the beer and tastes like no fruit drink you have ever had - it blows alcopop into the weeds! Not everyone will like the proper, sour Lambics. Be warned, a lot of Belgian breweries market sweet industrial fruit beers, which from a personal point of view are no where near as good as the sour Lambics.
SAISON A little known beer style from the depths of the Wallonian part of Belgium (the French speaking part). Originally designed to be a summer drink only (hence the ‘Saison’ or ‘Season’ name), the beer is now available all year round. Saison brewers found fermentation a tricky business during the heat of the summer, so to combat this they brewed beers
RAUCH BIER This is purely a German beer. Rauch, or smoked bier, is now only found in the Franconia area of Germany. The barley malt is infused with the aroma of beechwood smoke to give the beer a burnt, burger flavour. It feels like it would go well with a good barbecue.
WEISSE, WHITE, WIT BEERS Wheat beers, as the name implies, are made using wheat, either partially or entirely. These beers are also top fermented in most cases. In Germany the standard practice is 50% wheat and 50% barley mix. The beer is known by different names depending on country and speaking origin. Most common are Weisse, Wit, Witbier, Biere Blanche and Tarwebier. These basically all translate as either White or Wheat beer. Mostly around the 5% mark, the German varieties tend more toward darker spicier versions whereas the Dutch and Belgian examples are lighter and more citrus. Most wheat beers are drunk with yeast in, which is added after most of the beer is poured into the glass. There are oddities such as ‘Crystal Weiss’, which means the sediment has been removed, but to me, this spoils the beer. The beers also tend toward the sweet side. The wheat used in
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Foreign Beers - continued the beers can, if unmalted, leave a stronger grainy flavour, like freshly baked bread. These beers are best served chilled and can be very refreshing, particularly on a hot day. There are also dark Weisse beers as well – these tend to be more bitter. The one exception is the Berlin Weisse beers. These are rather sour, and usually have fruit syrups added to them.
used to provide the fermentation. Leads to an interesting ale with honey flavours.
BELGIAN, FRENCH AND DUTCH ALES
ALT BEERS
This is such a big subject that I will not go into detail. Belgium produces so many good ales. Some have already been mentioned, such as Trappist and Abbey styles, but there are so many sub styles. Wallonian Ales have recently taken to using spices in a lot of their beers. Other styles, such as Old Red and Old Brown seem to be fast disappearing.
These are a speciality beer from the area around Dusseldorf. Darkish and hoppy these are lovely refreshing beers with quite a malty flavour.
KOLSCH BEERS This style of beer is brewed only in and around Cologne in Germany. Although it looks and tastes like a Pilsner, it is in fact, top fermented, and therefore, in fact an ale. Do not let this put you off, the beers are fantastic.
Then there are also some oddities that stand out that do not categorise easily, such as the De Dolle Brewery products (The Mad Brewers), but that is not to say that their beers are not good, they are! Small new breweries mesh in with old, established breweries, and so the brewing goes on. The best known Belgian ales are light coloured and tend to follow in the Duvel mode, which is an 8% very light Blonde ale packed full of hops. The Dutch, on the other hand, have only recently returned to the fold of quality brewing having got fed up with Heineken as much as we got fed up with Watney's Red Barrel all those years ago. However, their revolution is more in the American way, with a small handful of micro breweries springing up. If you are visiting Amsterdam, then do not miss Brouwerij ‘t IJj, which is one of my favourite breweries. The northern French have been brewing for a long time, and have some very interesting ales, and these days are just starting to experiment.
HONEY ALES A recent fad, particularly in the Wallonian area of Belgium. Instead of using sugar, honey is
27 High Street, Histon, Cambridge CB24 9JD
A Minimum of 7 Cask Ales Westons Perry & Pickled Pig Porkers Snout also available
Large selection of Belgian & German Bottles Franziskaner, Leffe Blonde & Belle Vue Kriek on sale Carry outs available • Monthly Curry Nights Home cooked food Mon - Sun lunchtimes
Call (01223) 564437
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Once again we are very proud to be supplying all the Printed Glasses for this year’s Cambridge Beer Festival! For all your bar, restaurant, catering and kitchen supplies, contact Phill or Jane on 01223-560280
Like real ale? You’ll love real coffee! Top quality freshly roasted coffees & coffee machines for restaurants, pubs & offices, incl. Fairtrade & Organic beans. Visit the Coffee Bar or contact Phill or Jane on 01223-560280 and Get Real!
Cambridge12_programme_Layout 1 10/05/2012 17:34 Page 43
At Latta Hire Limited, we supply portable loos for all occasions from the most luxurious weddings and parties through to building and large construction sites. Whether you’re looking for a sturdy unit for work men, or a luxury unit for guests dressed in their finest, we have the Portable Loo you need. We also supply mobile fridges, freezers and chiller units for long or short term hire. Call us today on 01487 842 333, or visit our website at www.lattahire.co.uk
Latta Hire Ltd are pleased to support the 2012 Cambridge Beer Festival gdon Huntin Pub CAMRA ear Y of the 1 20 1
THE CHEQUERS 71 Main Road, Little Gransden Tel: 01767 677348
CAMRA East Anglian Pub of the Year 2008 Home of Son of Sid Microbrewery Bob and Wendy Mitchell invite you to try their unique unspoilt village local with its own special atmosphere
Proud to support the Cambridge Beer Festival 2012 39th Cambridge Beer Festival
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The
Six Bells Fulbourn
Winners of 2008 Camb & District Camra Pub of the Year
6 real ales at all times, 2 constantly
changing guests plus 1 real cider Great home cooked food (local ‘Game’ a speciality) and bar snacks Real fires in winter and jazz sessions on the 1st and 3rd Wednesday night of each month
Beautiful quiet off-road garden for summer Large function room and catering for parties, weddings & business conferences
www.thesixbellsfulbourn.com
FREE WiFi
9 High Street, Fulbourn, Cambridge CB21 5DH Telephone: (01223) 880244 email: hugo.white@ntlworld.com
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The Cheese List
It’s all about the cheese The word cheese comes from Latin caseus, which means "to ferment, become sour". Hundreds of types of cheese are produced worldwide varying in style, texture and flavour. These variations are dependent on many aspects; from the origin of the milk (both the type and diet of the animal) to the butterfat content and the option of pasteurisation. The variations don’t stop there however, as the choices of bacteria and mould, processing and aging, and even the inclusion of herbs, spicing or wood smoking can create completely different flavours and styles. For colours alone annatto can be added to create fabulous yellow and red cheeses that stand out dramatically. In all this shows just how many cheeses you might be missing if you don’t try something a little different. Now we know that there have been many slanderous accusations against cheeses, from nightmare giving escapades to poor health but we are here to set the record straight. Many people throughout history have implied that the consumption of cheese can lead to hideous nightmares; Charles Dickens himself let his character try and blame apparitions on the poor dairy product. In a study conducted by The British Cheese Board (pun fully intended) in 2005 it was actually determined that cheese has the opposite affect on the dreaming mind.
The majority of 200 people tested over a fortnight claimed beneficial results from the consumption of cheese before bedtime, six British cheeses were used and each was linked to different specific effects on the dreams recorded. Though some effects were recorded as vivid, colourful, and even cryptic, none were found to produce anything near a nightmare state. This result was not unsurprising to those scientific people in the know, as cheese contains an amino acid called trytophan which has been found to relieve stress and induce sleep. Cheese is secretly a bit of a wonder food as shown by a study in 2009 completed by the Curtin University of Technology. The study consisted of comparing individuals who consumed three servings of cheese per day to those who consumed five per day, finding that the increased consumption resulted in a reduction of abdominal fat, blood pressure and blood sugar leading to possible weight loss. Cheese is also believed to have benefits on health in respect to dental health; some studies have revealed that cheddar, mozzarella, Swiss and American cheeses can help to prevent tooth decay. Though the exact reason for this is under debate it may be due to the calcium, protein, and phosphorus in cheese protecting
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Continually implementing novel ideas and attractions to push real ale and for you, the real ale enthusiast!
15 Taps on our Bar!•Award Winning Food! Monthly Beer Festivals! Recession Ales & Menu. Look for the ‘Recession Ale Range’ logos on our beer pumps and for the ‘Recession Menu’ option in our menus.
Tapas Tuesdays • Steak & Wine Wednesdays Curry Club Thursdays • Sunday Roast Hangover Breakfast Saturday & Sundays Privilege Club Text Offers! Join our FREE club to access exclusive offers. Games in Bar, Blankets in Garden, and lot’s more! www.kingston-arms.co.uk for details. 33 Kingston St, CB1 2NU. (Just off Mill Road) Tel: 01223 319414 46 39th Cambridge Beer Festival
ge Cambrid A R M A C THE PUB OF 12 YEAR 20 Awarded ! 2nd Place!
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Cheese List continued the tooth enamel or in fact the cheese increasing saliva flow that leads to acids and sugars being washed away. So now that you have learnt some interesting facts about cheese, and have been swayed by its dairy goodness, why not come along to the Cambridge CAMRA food stall - staffed by volunteers. You will have the opportunity to try some of our carefully selected cheeses in a platter, at the reasonable price of ÂŁ7.50, consisting of three cheeses of your personal choice from the ones currently on display in the chiller, a large chunk of locally baked bread which comes in Granary, Wholemeal, White, Onion, Sun-dried tomato or Date and walnut, free butter, and the available options of pickle and mustard. If you are feeling really daring, and I hope you are as I highly recommend it, why not also add a hand crafted Scotch egg or Pork pie for an extra ÂŁ2.00 along with other goodies available such as marinated olives, Carrot cake and much, much more.
P = Made with pasteurised milk U = Made with unpasteurised milk V = Made with vegetarian rennet
Cahill's Porter (cow) P Firm tangy Irish cheddar flavoured with porter.
Cashel Blue (cow) P Ireland's first blue cheese. Creamy, dryish texture and a mellow flavour.
Celtic Promise (cow)
U
Washed in cider, it has an orange rind, supple texture and a spicy aromatic flavour.
Celtic Promise Smoked (cow)
U
A rich intense oak-chip flavour but still retaining the creaminess of the original.
Cerney Pyramid Ash (goat)
U
A coated semi-soft cheese fresh clean taste with floral notes.
Cheddar Keens (cow) Artisan cheddar. Sweet, creamy and rich.
Cheddar Montgomery (cow)
U
Rich and nutty. Unpasteurised and made with traditional rennet.
Cheddar Tobermory (cow) Clean, mouth-tingling acidity that is balanced by a texture softer than most cheddars.
Cheddar Westcombe (cow) Traditionally made, cloth-bound to give it an earthy taste.
Cheddar with Porter (cow) P V Applewood Wheel (cow) P Creamy cheddar, smoked flavoured and coated in paprika.
Ashdown Foresters (cow) V A firm organic cheese.
Cheshire, Appelby's Red (cow)
U
Crumbly with a fresh, tangy flavour.
Cornish Yarg (cow) P
Superb mature cheese.
Semi-hard cheese that is creamy under the rind and crumbly in the centre. Wrapped in attractive silvery green nettle leaves, offering a delicate and unique flavour.
Barkham Blue (cow) P
Cote Hill Yellow (cow)
Rich and creamy with spicy depth.
Continental style with a delicious soft aromatic flavour.
Beenleigh Blue (sheep) P
Cumberland Smoked (cow)
Rich, sweet and crumbly with hints of burnt caramel.
A full, nutty, rounded flavour and a smooth buttery texture. Smoked over Cumbrian oak.
Ashmore (cow)
U
Berkswell (sheep)
U U
Sweet, nutty firm texture.
Derby Sage (cow)
Black Bomber (cow) P
Melted butter taste with subtle flavour of fresh sage.
Extra mature cheddar.
Devon Blue (cow) P
Blacksticks Blue (cow) P
Moist and delicately crumbly with a lively bite from the blue.
Semi-soft blue cheese with an outstanding creamy, smooth yet tangy flavour.
U
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The Cheese List continued Dorset Blue Vinney (cow)
Gubeen Smoked (cow) P
A slightly crumbly blue cheese with a pleasantly soft taste.
Creamy with lots of mushroom and nutty aftertastes, smoked over oak.
Dorset Drum (cow) Medium-strong flavour. Exceptionally sweet and tangy.
Double Gloucester with Chives (cow) Hard cheese with mellow flavour.
Firm blue goat cheese with a creamy, melting texture.
Hereford Hop (cow) P Mellow sweet cheese covered with hops.
Durrus (cow) Irish semi-soft low fat cheese with a rich buttery taste.
Exmoor Blue (cow)
Harbourne Blue (goat) P
Isle of Mull (cow) Dense farmhouse cheddar.
U
Fairly firm-textured with sweet, buttery taste of rich milk with gentle herbal undertones.
Golden Cross (goat)
Keltic Gold (cow) P Soft cheese with a creamy flavour washed in local cider three times a week to create an edible rind.
These bloom-rinded logs are first coated in ash. They have a dense, even texture and a medium-strong flavour.
Leicester smoked (cow) P
Goodweald Smoked (cow)
Lincolnshire Poacher (cow)
U
Rindless Olde Sussex, smoked over oak chippings giving a rich flavour.
A soft cheese with earthy overtones.
Gubeen (cow) P
Cheddar style cheese containing hot peppers
A traditional cheese form Ireland with a washed rind.
Mexicana (cow) P Milleens (cow) P A soft, washed rind cheese from South West Ireland. A rich floral taste with a firm creamy texture.
Mrs Bell Blue (sheep) P Creamy and smooth with blue veins dotted through.
Mull of Kintyre (cow) P Mature Scottish cheddar with a strong flavour.
Old Worcester (cow) P Lovely cheddar-style cheese with a unique creamy texture that melts in the mouth.
Olde Yorke (sheep) Similar to Feta, but more moist. Creamy and soft.
Olde Sussex (cow)
U
Firm cheese with a full body and plenty of flavour.
Oxford Blue (cow) P Creamy semi-soft blue cheese.
Shropshire Blue (cow) P Similar to Stilton but with an orange colouring, never actually made in Shropshire. A firm creamy texture.
Slipcote (sheep) P Moist with lemony fresh tang.
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Cheese List continued Somerset Brie (cow) V Soft mild cheese with Brie bloom.
Somerset Camembert (cow) V Rich and creamy with a soft, edible white rind.
Spenwood (sheep)
U
Moist and mild cheese with a delicate grassy tang.
Stilton Cropwell Bishop (cow) P Firm blue cheese.
Stilton with Apricot (cow) P Crumbly white stilton with chopped Apricots.
Stinking Bishop (cow) P A semi-soft full fat rind washed cheese with a potent smell.
Suffolk Gold (cow) P V Creamy semi-hard farmhouse cheese with a rich golden colour.
Suffolk Blue (cow) P V Lightly blue-veined, soft and creamy.
Sussex Scrumpy (cow)
U
Assertive herbs battle it out with cider and garlic in a strong cheddar-type cheese.
Ticklemore (goat) P Herbaceous flavour with a hint of marzipan and crumbly texture.
Wedmore smoked (cow) P Caerphilly smoked.
Wensleydale smoked (cow) P A firm smoked cheese.
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Wensleydale cranberry (cow) P A firm cheese containing cranberries.
Wobbly Bottom soft (goat) Soft goat's cheese, plain or rolled in chilli, garlic, sweet pepper, black pepper, chive or Piri-Piri.
Wobbly Bottom hard (goat) A hard goat cheese containing either chill or Piri-Piri.
Y-Fenni (cow) V A mature cheddar cheese blended with whole-grain mustard and Welsh brown ale. Full, tangy flavour, moist texture, pale-yellow colouring speckled with the mustard grains.
Yorkshire Blue (cow) V A mild, soft, creamy, blue veined cheese.
FUTURE LIVE MUSIC
Legend
MAY 26th
Fred’s House JUNE 23rd
Tomcat
JUNE 30th
Patrick Fitzgerald JULY 14th
www.thesunwaterbeach.co.uk 39th Cambridge Beer Festival
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A warm welcome awaits at
The Ancient Shepherds Fen Ditton
Real Ales including Guest Beer Good Food for the last 10 years! Open: 12noon - 2.30pm and 6pm - 11pm (12noon - 6pm Sunday) 5 High St, Fen Ditton, Cambridge CB5 8ST
Tel: 01223 293280
Binghams Brewery started brewing in November 2010 in Ruscombe, just outside Twyford, Berkshire. We are commited to brewing a diverse range of fine ales with flavour and character for supply to pubs and direct to the public.
Shop open: 2-6pm Mon-Thu, 2-7pm Fri, 12-6pm Sat Closed Sundays and Bank Holidays Gift packs and free tasters available Also shop online at: shop.binghams.co.uk 15 mins walk from Twyford Train station Brewery Tours on Saturdays by appointment Binghams Brewery Ltd Unit 10 Tavistock Industrial Estate, Ruscombe Lane, Ruscombe, Twyford. RG10 9NJ www.binghams.co.uk Tel: (0118) 9344376
Charity Cycle Ride 3rd June
The Free Press 7, Prospect Row, Cambridge CB11DU
Distance - 400 miles in 5 days from Cambridge to Paris
Phone 01223 368337
Craig and Jenna welcome you to their unspoilt and traditional pub serving 6 well-conditioned ales with changing guests all served in oversized glasses, so come and enjoy a full pint! Freshly prepared seasonal menu. Our secluded garden remains smoke-free.
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In aid of cancer research uk Craig and Customers are raising cash for customers lost to cancer
To donate please go to: www.justgiving.com/craigbickley0308
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Wine List
Chilford Hundred Wine The Chilford Hundred vineyard and winery is at Chilford Hall, a little over 10 miles from Jesus Green. The first vines were planted 40 years ago, in 1972. The grapes are still harvested by hand and the whole process from grape to bottle takes place on the estate. One of the winery buildings is a timber framed barn which originally stood nearby in the village of Linton it was due to be demolished, but was instead moved beam by beam to Chilford Hall in 1976. Schönburger/Müller Thurgau 2010 11% ABV Grape: Schönburger and Müller Thurgau Characteristics: This young, clean, refreshing light wine presents with a pale golden hue and an elegant bouquet of fresh melon. It is bursting with lemon and lychees flavours leaving a hint of apricot overtones on the palate. This wine is currently the driest of our white wines. Winner of a bronze medal from the East Anglian Wine Growers Association. Müller Thurgau/Ortega 2010 11% ABV Grape: Müller Thurgau, Schönburger and Siegerrebe Characteristics: A pale greeny yellow colour with a herb and yeast nose. You will find that this develops into an unusual slight burnt sugar with strong hints of red apples. The fresh fruit flavours give a rounded yet crisp palate making it smooth and clean tasting. Müller Thurgau/Siegerrebe 2009 11% ABV Grape: Müller Thurgau and Siegerrebe Characteristics: This medium sweet wine is made distinctive by its elegant elderflower bouquet. Pale golden green in hue, the wine is bursting with red apple and pear flavours.
Granta Valley Red 2009 10.5% ABV Grape: Rondo, Regent Characteristics: A full bodied, deep ruby coloured wine, matured in French oak barrels. This blend of Rondo and Regent grapes provides masses of rich plum and cherry flavours finishing with vanilla and blackberries. Winner of a silver medal and the Founders’ Trophy from the East Anglian Wine Growers Association. Chilford Hundred 2005 Sparkling Rosé 12% ABV Grape: Müller Thurgau, Reichensteiner and Dornfelder Characteristics: Distinctive pale pink wine with an initial rush of small sparkling bubbles enticing the nose with a bouquet of fresh strawberries, whilst the palate is tantalised with the creamy notes of summer fruits. This sparkling wine is full, fresh and refined with a lingering finish of toasted almonds. Winner of a silver medal from the East Anglian Wine Growers Association. Chilford Hundred 2009 Sparkling White 12% ABV Grape: Müller Thurgau, Reichensteiner and Pinot Noir Characteristics: This delicate wine opens with a rush of fine bubbles bursting with aromas of mown grass, herbs and lemons. The palate immediately becomes awash with grapefruit and lime zest, culminating in a fresh, lingering finish of kiwi and lemon.
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John Anderson Hire Standard and Luxury Mobile Toilets for Large Events Craft Fairs, Beer Festivals, Hospitality, Weddings and Exhibitions •Mains or non-Mains Toilets •Disabled Toilets • Showers •Emergency Call-out Service For Professional Advice Without Obligation, Please Call - 01727 822485 www.superloo.co.uk richard@superloo.co.uk 39th Cambridge Beer Festival
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The Lord Byron Inn & Smokery
Formally ‘The Unicorn Inn’ A traditional pub with 6 real ales and 4 real ciders always on offer. Family friendly with a large traditional restaurant that boasts a new menu to suit all. 8 Bed and Breakfast rooms, all en-suite with digital T.V, free Wi-Fi and full air conditioning.
New smokery offering smoked fish, meat & game. Homemade chutneys, jams and pickles also available. Our large beer garden has a play area and bouncy castle for the kids, spacious car park. Contact us for large bookings or enquiries. 22 Church Lane, Trumpington, Cambridge CB2 9LA Telephone No: 01223 845102 Email: the_unicorn_inn@gmx.co.uk
THE OLIVER CROMWELL Wellington Street, St. Ives, Cambs
Tel: 01480 465601 Serving Six Constantly Changing Real Ales s unt k 8H 200 & Drin d Foo wards ear’ A he Y t b of ‘Pu
Heated patio area
Enjoy a good pint of traditional ale in traditional surroundings
Good Beer Guide Listed Lunches served daily 12 - 3pm Sunday roasts served from 12 - 4pm 54 39th Cambridge Beer Festival
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Mead Mead is an ancient, honey-based alcoholic drink. Dating back as far as 9,000 years, it was at the heart of many cultures and still remains so today. One supposed origin of the word 'honeymoon' comes from Viking newly-weds drinking mead for one full cycle of the moon following their wedding day. Its popularity in Western society was maintained for centuries as it was the drink of choice among members of the Pagan community, noted for its traditional use in religious ceremony. Only when the Romans introduced wine and beer both easier and cheaper to mass-produce - did mead steadily fall out of fashion.
Dry Mead 15% Rich honey and caramel aroma, with a touch of citrus. Refreshingly dry and crisp, well balanced, honeyed taste.
Whisky Mead 20% Fortified with Scotch whisky, this has a sweet taste, with fine overlying tones of whisky and oak. Crisp but well balanced.
Maidenshair, Battle, East Sussex
Black Mead 11.5% Similar to the Dark Mead, but with added blackcurrant.
Dark Mead 12.5% A medieval style dark mead.
Sussex Boar Hunter Liqueur Mead 22% Just as wine is made from grapes, cider from apples and perry from pears, mead is made from honey. The honey is boiled with water then yeast is added which ferments with the naturally occurring sugars. The mixture is then left for many months (if you can hold off for that long) and once racked and bottled it will continue to strengthen. It's surprisingly hard work avoiding giving in to temptation though!
Dark mead fortified with spirits and herbs.
Moniack, Inverness
Moniack Mead 14.6% Made with heather blossom honey.
Vitis, Hornton, Oxfordshire
Priory Mead 12.5% Light sweet and golden.
Spiced Mead 13% During the boil, other ingredients may be added to alter the outcome of the flavour. There are spiced varieties that contain things such as cinnamon and nutmeg which taste not too dissimilar to Christmas mulled wine or sherry, and some of the more potent varieties have been jazzed up with whisky or even rum. There really is an array of choice to suit any taste, and although mead is generally sweet, there are dry ones available. Lurgashall, West Sussex
Banqueting Mead 11% Well balanced, with a very full, sweet honeyed flavour, but not overly sweet.
Spiced Mead 13% Made using ingredients favoured by Elizabeth I, this has a medium sweet spicy taste with a crisp but balanced acidity.
Honey sweet spiced mead.
Tournament Mead 13% Medium sweet and full flavoured.
Monks Mead 14.5% Sweet, dark and rich.
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The Bicycle Specialists 69 Trumpington Street Cambridge CB2 1RJ Telephone: (01223) 352294 and Notcutts Garden Centre, Horningsea CB25 9JG Telephone: (01223) 860471
For the ultimate transport solutions! www.benhaywardcycles.com Mike and Ann welcome you to
The Carlton Arms Carlton Way, Cambridge Tel: 01223 367422 Wide selection of Real Ale served straight from the cask OPEN ALL DAY 11am - 11pm Sun to Thurs, 11am - 11.30pm Fri and Sat Food served Tues - Sat 12noon - 2pm & 6pm - 9pm Sun 12noon - 4 & 6pm - 9pm. Wide selection of good value, great tasting food available including Sunday Roast which is served between 12 and 4.
BEER FESTIVAL
We are Here!
Weds 11th July - Sun 15th July 40+ Beers and Ciders To find us either catch the C1 bus to Arbury from Chesterton Road outside the DHSS and alight at Perse Way, a 5 minute ride, or follow the map, about a 10 minute walk, and you are ready for a pint and some food.
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Jesus Green
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The Pig and Abbot Tel: 01763 853515 High Street, Abington Pigotts, Nr. Royston, Hertfordshire SG8 OSD A traditional old country pub and restaurant with a warm and friendly atmosphere Traditional Sunday lunch • Childrens Menu Open all day Saturday and Sunday 4 Real Ales served including Adnams Bitter, London Pride plus 2 guest ales. Bar meals are available every day. A la carte menu is served in our restaurant Monday to Saturday. The menu caters for all tastes including vegetarian and any special dietary needs.
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68 King Street, Cambridge 01223-352043
Champion of the Thames Traditional Real Ale pub, just five minutes walk from the festival.
OPEN ALL DAY Good Beer Guide 2012 Listed
Castle St, Cambridge CB3 0AJ
May not be the best pub in the world, but it’s in the top two.
5 Real Ales Available (including 3 guests)
Why not try our other award winning pubs:
The Albion 36 Dunstable Street, Ampthill
The Wellington Arms
The Elm Tree Orchard Street, Cambridge
TEN HANDPUMPS with ever changing guest beers available
01223 502632
ire Bedfordsh
Pub Of The Year 2008
40 Wellington Street, Nort Bedfo h Bedford rd Pub O shire f The 01234 308033 Yea r 2008
The Globe 43 Winfield Road, Dunstable LU6 1LS 01582 512300
South Bedfo rd
Pub O shire f T Year 2 he 008
The Brewery Tap 14 Northbridge Street, Shefford 01462 628448 39th Cambridge Beer Festival
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The White Horse Inn 1 Market Street, Swavesey Warren and Pat welcome you to their 17th century traditional village Inn in Swavesey
Open all day at weekends
Cambridge & District CAMRA
Pub of the Year 2009 • CAMRA Good Beer Guide listed • Vast selection of malt whisky • Log fires in each bar • Beer garden & childrens play area • Darts, bar billiards, separate pool room • Family Sunday roast lunch • Function/party room
Tel: 01954 232 470 for enquiries and bookings Fax: 01954 206 188
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