Welcome to the 40th Cambridge Beer Festival Back in 1974 Cambridge held the first ever CAMRA beer festival. Since those relatively small beginnings (see elsewhere in this programme) both CAMRA and the festival have grown. CAMRA now has nearly 150,000 members, and this beer festival is one of the largest in the country. As well as celebrating 40 years of the Cambridge Beer Festival, this year also marks the 60th anniversary of the discovery of the structure of DNA. In February 1953 Francis Crick & James Watson rushed in to the Eagle on Bene’t Street to announce that they had discovered the secret of life. Working in the Cavendish Laboratory (then nearby on Free School Lane) and using data from Rosalind Franklin & Maurice Wilkins they had worked out the now-famous double helix structure. DNA is responsible for transmitting information to each new generation of all living cells. From just four simple components, these long chains build up in to genes, which tell the cell how to make proteins. One very well-studied organism is Saccharomyces cerevisiae – brewers’ yeast. The gene adh1 is perhaps of particular interest to us at the beer festival – it describes a protein which takes sugar and converts it to alcohol and carbon dioxide.
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. 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.
So whatever beer, cider, mead or wine you enjoy here today, the living things responsible for much of the flavour have at the core of their cells a molecule whose secrets were uncoiled sixty years ago, only a few miles from here. 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. Like all CAMRA festivals, Cambridge is 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 40th Cambridge Beer Festival
3
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 buy one from the glasses stall. If you don't want to keep your glass at the end of the session, you can return it undamaged to the stall for a refund. Glasses are oversized and lined at third, half and pint measures. 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
4 40th Cambridge Beer Festival
the other drinks we have – we like talking about them and usually 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!
Keep Your Pub Open CAMRA doesn’t just organise beer festivals. We also campaign year-round for the drinker, on both a local and national basis. The last year has seen some great successes. On a national scale, the beer duty escalator has been scrapped. This policy was introduced by the last government in 2008 and continued by the current one. This meant that duty on beer was increasing by 2% above inflation every year. CAMRA and other organisations have campaigned hard to get this policy revoked, and at this year’s budget the chancellor not only stopped the escalator but went one better, actually reducing b r duty for the first time since the 1950s. Locally, Cambridge City Council has introduced new planning guidelines that explicitly recognise pubs as things worth protecting. This has made it harder for pubs to be demolished and turned in to housing, making a fast return for the developer but depriving the area of yet another pub. We’ve
already seen planning permission denied on a few pubs that might otherwise have gone. Some of these pubs unfortunately remain closed, but a number of pubs have re-opened recently or are about to – for example, the Haymakers, the Carpenters Arms and the Brunswick (formerly Bird in Hand). There are still loopholes in the planning law that let pubs close and turn in to shops or estate agents. We’re working with the city council to resolve these. We’re also working with the planning authorities outside the city to try and introduce planning guidelines that will work in those areas. There are two things you can do to keep your local pub open:
USE IT. Too often communities only recognise the value of a pub once it’s gone.
Cask Marque accredited Ales for the last 10 years 184 Sturton Street, Cambridge, CB1 2QF 01223 576093 www.thedobblers.com
Live Music Nights
Fri 24th May: Easy Livin' Sat 22nd June: The Fridgidaires Sat 6th July: Treble Damage Open Mic night every 3rd Thurs of the month!
Now serving pizzas & snacks all day
- Eat in or take away
(T&C apply)
6 40th Cambridge Beer Festival
GET IT LISTED AS AN ASSET OF COMMUNITY VALUE. Assets of Community Value were introduced by the recent Localism Act. This gives you a way to tell the local council that the community wants to keep a pub as a pub. If a pub on the list is put on the market the community is given time to explore options for saving it. This has already saved one pub - the Ivy House in South London was bought by the community it served. If you think your local should be on this list then we can help you get it listed – contact CAMRA, either your local branch or nationally.
How It All Began The Cambridge Beer Festival was born in November 1973, at a meeting of the recently founded Cambridge & District branch of CAMRA. The Cambridge Festival (an annual event that’s now long gone) had featured a disappointing attempt at a beer festival in that year, and it was suggested that the branch could do a far better job. This was generally considered to be a good plan, even though nobody really knew what might be involved – there had been no CAMRA beer festivals before. David Short, the landlord of the Queen’s Head, Newton, agreed to hold the license. He remained the licensee until very recently, when the change in licensing law meant it was no longer sensible. As well as a license, the festival also needed beer: this was duly ordered, with a selection consisting of beers that could be found within about 40 miles or so of Cambridge. The Corn Exchange was booked, despite fears that it was rather too large.
“As soon as the festival opened, it was clear that CAMRA beer festivals were going to be popular.” As soon as the festival opened, it was clear that CAMRA beer festivals were going to be popular. Friends and relatives who’d come as customers found themselves behind the bar, and half the beer went on the first day. An urgent re-supply followed – it was found that six firkins would fit in the back of an Austin Maxi. The festival grew gradually over the following years, and remained in the Corn Exchange until 1982. In that year the Corn Exchange was due to be closed for refurbishment, so the beer
festival had to be held in April. There was no festival in 1983, because the Corn Exchange was still closed. By 1984, the Corn Exchange had still to re-open, so an alternative home was sought. This took the form of the Guildhall, which also housed the 1985 festival. In 1986 there were two festivals. The official festival took place on Midsummer Common – the first under canvas. As well as that event, there was also another beer festival: the Cambridge Festival of Ales & Cakes took place in early January at Coleridge Community College. In 1987 the Corn Exchange had finally re-opened and the beer festival moved back. Soon the festival had outgrown that site, and 1991 was the last time the Cambridge Beer Festival was held indoors. 1992 saw the festival under canvas once again, on Cambridge City Football Club’s ground, just off Milton Road. The festival prospered on that site, growing unconstrained by walls. Even that was outgrown, and 2001 saw the 28th Cambridge Beer Festival on Jesus Green. The passing of time has also seen the passing of people, and many of those volunteers who made the festival what it is today are no longer with us. There are, unfortunately, too many to name individually, but hopefully they’d like what we see before us today. Partly based on an original article by Bob Flood.
7
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 that 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 unmalted) 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 roasted and caramel notes. The colour of a beer is almost entirely dependent on the variety and amount of malts used. 8 40th Cambridge Beer Festival
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 ‘cask-conditioned 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.
HOW CAN I TELL IF IT’S REAL ALE? Real ale is 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.
WHAT IS THE DIFFERENCE BETWEEN ALE AND LAGER? Real ale is produced by ‘top fermentation’ at temperatures of up to 22°C, which produces the rich variety of flavours. After primary fermentation the ale is allowed to mature at 11–14°C in a cask where a slow secondary fermentation occurs. 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 throughout 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. A few UK brewers produce CONTINUED OVERLEAF
Tel 01223 471680 85 - 87 Gwydir St Cambridge CB1 2LG
e A Al se l i ea d R ara P
The Cambridge Blue
CAMBS & DISTRICT PUB OF THE YEAR 2011 - REGIONAL PUB OF THE YEAR 2011 CIDER PUB OF THE YEAR 2012 - LOCALE PUB OF THE YEAR 2013
Over
200 3,different ales served so far!
OUR 6th
Summer Beer Fest
14 Real Ales ~ 5 Real Ciders ~ 200+ Bottled World Beers Open
Mon - Sat 12 - 11 Sunday 12 - 10.30
100+ Ales • 20+ Ciders
25th - 30th June 2013
Food Served all day
THE THREE HORSESHOES
Gwydir Street Party 29th June 2013
SISTER PUB TO ‘THE BLUE’ Church Street, Stapleford
01223 503402
Up to 8 Real Ales 100+ Bottled World Beers
THE SHOES 1ST BEER FEST THE BIG QUIZ EVERY TUES FROM 8.30pm
25+ BEERS Thurs 13th - Sat 15th June
What Is Beer? - continued a real lager – BlackBar Bert’s Lager at this festival being one example.
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.
TASTING YOUR BEER Tasting beer is much like tasting wine, but don’t spit it out. First, use your nose: the best way to sniff your beer is with a half full glass. Give it a quick swirl, place your hand over the top to hold in the aromas and then dive in and take a deep breath. A lot of the aromas in lighter beers come from the hops – for example some hop varieties give strong citrus fruit notes. Darker beers tend to have more coming from the malt, such as chocolate and roasted aromas. Now, taste the beer. The first part of the beer you’ll notice is any sweetness from the malts. Soon, the bitterness from the hops will start to come through. Ale-style beers are often 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 a few common styles.
Milds are low in bitterness and may be dark or light. Although generally of a lower strength (below 4%) they can also be strong. Harvey’s Knots of May, 3% Son of Sid Muck Cart Mild, 3.5% Growler Mary’s Ruby Mild, 4.5% Bitter is the most common beer style, usually brown, tawny, copper or amber coloured with a medium to strong bitterness. Light to medium
malt character may be present. Bitters vary in strength from around 3.5% to nearer 6%. Recently some brewers have produced beers below 3%, which often have a remarkable depth of flavour. Brentwood BBC2, 2.5% Moonshine Cambridge Pale Ale, 3.9% Lord Conrad’s Slap ‘n’ Tickle, 4.3%
Golden Ales first appeared in the 1980s. These are pale amber, gold, yellow or straw coloured beers with light to strong bitterness and a strong hop character that creates a refreshing taste. The strength is generally less than 5.5%. Bristol Beer Factory Acer, 3.8% Cambridge Brewhouse Misty River, 4.2% Woodforde’s Bure Gold, 4.3%
India Pale Ale (IPA) originally appeared in the early 19th century. 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. 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 Flava Bona, 6.2% Fellows Doctor Syntax, 6.5% Oakham Dreamcatcher, 6.9%
Porters and Stouts are complex in flavour 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, although some go higher. Beowulf Dragon Smoke Stout, 4.7% Mersea Island Oyster Stout, 5% Two Towers Jewellery Porter, 5% 40th Cambridge Beer Festival
11
The Beer List Colour Key for Beer Styles :
Bitter
Old Ale
Speciality / Lager
IPA
Golden
Apart from our brewery bars from Brentwood, Growler & 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. Unfortunately, for some beers we don’t have notes. This is generally because the brewery or beer is very new - in some cases, the festival is the very first time the beer's appeared. 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. Some beers are particularly limited in quantity – either due to the type of beer or the size of the brewery. 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 at 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.
Wheat
Mild
Barley Wine
Acorn
Stout/ porter
Fruit Beer
Wombwell, S. Yorks 2003
Barnsley Bitter
3.8%
Brewed using finest quality Maris Otter malt and English hops. Chestnut in colour, having a well rounded, rich flavour, it retains a lasting bitter finish.
Lightness
3.6%
A light, golden Pennine mild brewed with Fuggles hops which impart light, noble aromas.
Austendyke
Spalding, Lincolnshire 2012
Holbeach High Street
4.5%
Strong dark ale with chocolate malts and Challenger hops.
Long Lane Bitter
4.0%
A rich, smooth-drinking session beer.
B&T
Shefford, Beds 1982
Edwin Taylor’s Extra Stout 4.5% A pleasant bitter beer with a strong roast malt flavour, brewed using Pearl Pale malt, Crystal malt, roast barley and Hercules hops.
Fruit Bat
4.5%
A straw coloured beer, malty and fruity, lightly hopped and tasting of raspberries, brewed using Pearl Pale malt, wheat malt, Challenger hops and Golding hops.
Backyard Brewhouse Gold
Walsall, 2008
4.0%
Classic golden ale with a twist. Light and refreshing with a blend of hops offering hints of spice and lime. Fresh root ginger adds a touch of the exotic.
The Hoard
3.9%
A golden straw coloured beer brewed specially to mark the discovery of the 'Staffordshire Hoard'.
Once again, please remember that the staff serving you and looking after the beer are all unpaid volunteers.
12 40th Cambridge Beer Festival
Bartrams
Rougham, Suffolk 1999
Bees Knees
4.2%
An amber beer with a floral aroma, honey softness on the palate leads to a crisp bitter finish.
The Beer List
Bartrams
Rougham, Suffolk 1999
Egalitarian Anti-Imperialist Soviet Stout
Bishop Nick 6.9%
A bold and tasty Russian stout with a mouthfilling, airy texture and a lot of enjoyable, peppery, bitter chocolate flavours.
Ruby... Don’t Take Your Beer To Town
Space Hoppy IPA
5.0%
Pale golden ale with a refreshing citrus flavour from the hops.
Comrade Bill Bartram’s
Heresy
4.0%
Golden ale with pale ale malt. Challenger hops deliver spicy bitterness before Goldings set about delivering citrus and floral notes. Resolute refreshment.
Black Iris 4.0%
Felsted, Essex 2011
Derby, Derbyshire 2011
Intergalactic IPA
6.0%
What better way to celebrate a Ruby anniversary than with a Ruby Beer? A classic British hop of 40 years ago combined with a popular New World hop from today. Name those hops - answers on a postcard!
Golden 100% Maris Otter IPA with Galaxy and Stella hops. Strong bitterness coupled with a sweet aroma of apricots.
Beowulf
Rich, red IPA. The red colour comes from Vienna and Crystal malts. Finishes with big hoppy, fruity flavours from huge additions of international hops.
Brownhills, Staffs 1997
Dragon Smoke Stout
4.7%
Really bitter and black. Dark malts and roasted barley combine to produce smouldering 'chocolate' flavour followed by a mouth embracing bitterness.
Mercian Shine
5.0%
Amber to pale gold with a bitter and hoppy start. Plenty of caramel and hops with background malt lead to a good bitter finish. The caramel and hops linger in the aftertaste.
Bexar County
BlackBar
5.3%
Cambridge, Cambs 2011
BlackBar Bitter
3.4%
A malty tawny brown bitter with a noble hop finish.
IPA Noire
5.0%
A big hoppy, bitter black Indian Pale Ale. Brewed with only British Admiral, Beta and Pioneer hops.
Peterborough, Cambs 2012
Lone Ryder Granada
5.1%
Slightly hazy rye beer with a lingering sweetness and a dry finish. Infused with pomegranate.
Negra Como Tu Corazon 5.8% A dry stout, dark and roasty with chocolate and coffee notes. The finish is slightly sweet and dry but long lasting.
Seis-Banderas
Vaquero
Bert’s Lager
5.5%
A traditional style lager which is brewed with lager malt, hops and yeast. Conditioned in Cask.
Little Boy
2.8%
Summer Strength mild with British Hops. This mild beer is a great low strength beer for the long summer days enjoying pub gardens and beer festivals.
7.2%
A big, bold American style stout. The malts lead but hops are still there. Burnt toast, roast chocolate and hints of toffee are held together by the bitterness.
3.7%
A lower-strength summertime beer but still with a great deal of flavour. Ideal for a vaquero (cowboy) after a long day on the range.
Binghams
Krasny Red
Longhair BPA
6.2%
A light copper hued beer with a big nose of Summit hops and a bittering from British Admiral and Pioneer hops.
Boggart Hole Clough
Newton Heath,
Manchester 2000
Dark Mild
4.0%
Classic dark mild.
Ruscombe, Berks 2010
Hot Dog Chilli Stout
5.0%
Stout with a warming chilli afterglow. Just enough chilli to produce a pleasant aftertaste, without having so much that it will have you dashing for some water.
Rum Porter
4.6%
A classic porter with a smooth roast finish, enhanced by a sweet spicy hop taste, complemented with a hint of dark rum.
40th Cambridge Beer Festival
13
BREWERY BAR
The Beer List - continued
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.
Brentwood Best
4.2%
A traditional, light-coloured best bitter with a well-rounded flavour and aroma.
XL Mild
Buxton
Buxton, Derbyshire 2010
Black Rocks
4.8%
Deep copper with faint orange notes in the aroma. The malty flavour is dominated but not overpowered by dry bitterness which continues to the finish.
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.
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.
Brewshed
Bury St. Edmunds, Suffolk 2011
American Blonde
5.5%
Crisp bitterness balanced with a rich malt character and a citrus fruit nose.
Ruby Mild
4.0%
A deep Ruby ale with a lightly toasted slightly smokey malt character, very low bitterness and a clean mild flavour.
Bristol Beer Factory Acer
Bristol 2003
3.8%
Golden and powerfully hopped. Columbus hops give bitterness. A late addition of Sorachi Ace gives an aroma dominated by bright citrus with notes of coconut.
Milk Stout
4.5%
Dark creamy stout, reviving an old Bristol tradition. Black colour with a creamy mouthfeel.
4.6%
Deep chestnut brown, with a billowing cappuccino head. Aromas of forest fruits and a biscuity, malty body. Generously hopped with US varieties.
Moor Top Chockwork Orange
5.5%
A Black IPA. Late mash additions provide colour without the roasted flavours of the dark malts. Blackcurrant aroma and flavours of liquorice and grapefruit.
Dark Nights Burton Ale
4.0%
Malty aroma but with more bitterness than a traditional mild.
3.6%
Hopped with American Chinook hops, this oozes citrus flavour and aroma. Sweetness balanced with a lingering bitter finish backed up with a late grapefruit hit.
Rednik Stout
4.1%
Deep brown-tinted black. Aromas of burnt roast coffee, malty molasses, prunes, and a hint of smoke. It is gently sweet & sour, with a moderate bitterness.
Cambridge Brew House Festival Special
Cambridge 2013
5.5%
Chestnut bitter with very mild spice.
King's Parade
3.8%
Classic best bitter. Earthy, spicy, biscuity aroma and sweet malty, but fruity finish. Well-balanced, very drinkable ale.
Misty River
4.2%
Hoppy pale ale with a subtle blend of English, European and American hops to give a floral and citrus aroma with long tasting hints of grapefruit and spice.
Night Porter
4.4%
A rich complex dark stout porter with delicious chocolate and coffee character.
Castor
Castor, Cambs 2009
Castorware
4.3%
Dark, malty, and balanced by interesting hops.
Burton Bridge
Burton upon Trent, Staffs 1982
Damson Porter
4.5%
Fruity beer with a distinctive bitter-sweet after palate.
Golden Delicious
3.8%
Pale straw colour; delicate Styrian hop aroma; dry bitter finish.
14 40th Cambridge Beer Festival
Life Begins At... A premium bitter, golden and hoppy.
4.6%
Colour Key for Beer Styles :
Colchester
Bitter
Old Ale
Speciality / Lager
Wakes Colne, Essex 2011
AK Pale
3.7%
1900s pale ale, mildly hopped. Fresh and fruity.
Cat's Whiskers Cream Stout
4.8%
A rich and smooth cream stout.
Colchester No. 1
IPA
Golden
Wheat
Stout/ porter
Fruit Beer
Crafty Beers The Carpenters Arms, Great Wilbraham 2012 Carpenter's Cask
4.2%
A traditional best bitter, made from a blend of four malts, with a smooth malty taste, moderate bitter notes and plenty of East Kent Goldings hops on the nose.
Dent 4.1%
Mild
Barley Wine
Dent, Cumbria 1990
Aviator
4.0%
A classic English best bitter, copper in colour. Whole leaf Boadicea hops for flavour and the definitive aroma of East Kent Goldings.
This amber-coloured ale with strong hints of citrus and a hoppy full flavour develops into an enjoyable bitter finish.
Coniston
Hops and fruit dominate this full-bodied, golden bitter with a pleasant dryness and a hint of citrus and honey in the finish, leading to a bitter after taste.
Coniston, Cumbria 1995
Blacksmith’s Ale
5.0%
Brewed with crystal malt and Challenger hops. Rich and warming with hints of Christmas pudding.
Bluebird Bitter
3.6%
Exceedingly pale, with just a hint of colour in its cheeks from the dash of crystal malt. Massive orange fruit aroma from the hops, balanced by biscuity malt.
Infinity IPA
6.0%
Amber beer with a spicy fruit aroma, sweet fruity flavour and a very dry finish.
16 40th Cambridge Beer Festival
Kamikaze
Deverell’s
5.0%
Grays, Essex 2012
Best Bitter
3.6%
Light brown traditional bitter. Crystal malt gives a caramel flavour, balanced by spicy & fruity hops.
Elgood’s
Wisbech, Cambs 1795
Black Dog
3.6%
Complex dark mild. Caramel binds a good cross-section of malt, roast and dark berry fruit flavours and a hint of sweetness.
The Beer List - continued Saturday Night Beaver 4.5% Pale gold and hoppy. Brewed with only pale malt.
Elmtree
Daylight
3.5%
Mad Maudie
4.5%
Straw coloured with a pleasant citrus palette and an unusual hop combination. Perfect for the long days of summer. Stourbridge, W. Mids 1993
Cherry Blonde
4.2%
A light blonde bitter delicately infused with essence of cherry to produce a Belgium style fruit flavoured beer.
White
4.2%
This very pale straw coloured beer is brewed with 20% wheat, has a gentle hop aroma and a dry finish.
Fat Cat
4.5%
Snetterton, Norfolk 2007
Malt and fruit flavours last into an enduring finish of great character. A true mild, full in body and rich in flavour.
Enville
Shy’Ann
A golden bitter ale bursting with floral and fruity citrus aromas and flavours. Dry hopped with Cascade and Chinook.
Felstar
Felsted, Essex 2001
Peckin’ Order
Goachers
Maidstone, Kent 1983
Gold Star
5.1%
A true pale ale made with floor-malted low-colour Maris Otter malted barley and hopped with the finest East Kent aroma hops.
Real Mild
3.4%
A full-flavoured dark mild brewed with chocolate and black malts and hopped with Kent Fuggles.
Grain
Alburgh, Norfolk 2006
Blackwood Stout Norwich, Norfolk 2005
Marmalade Cat
5.5%
Burnished copper with a bitter yet smooth finish. The generous use of Goldings and Progress hops coupled with English & Belgian malts give balance.
Stout Cat
4.6%
Malty, sweet aroma matches the deep red-brown hue of this well balanced roasty stout. Rich creamy and satisfying.
4.7%
Honey and citrus hints add depth to this refreshing wheat beer.
Fellows
Cottenham, Cambs 2009
Clarty Fellow
3.4%
Classic styled English Mild Ale. Nutty, roasted malt flavours from the generous quantities of chocolate malt in the mash.
Doctor Syntax
6.5%
Dark and bitter. An IPA backbone with Munich malt. Heavy on the Summit and Columbus additions right through the boil and dry hopped to give the final punch.
Blonde Ash
4.0%
Wheat beer with a lemon, clove, and banana nose. Sweet fruity flavour supported by a hoppy bitterness. Caramel appears in a strong finish.
4.5%
An English stout with a bitter chocolate and espresso base followed by a smoother sweet malt softness.
4.8%
A rich red premium bitter that beautifully balances roasted malts with sherbert grapefruit hoppiness.
Grainstore
Oakham, Rutland 1995
Rutland Beast
5.3%
Strong yet exceptionally balanced. Dark earthy brown in colour, its fantastic flavours blend together to produce a mind blowing great beer.
Rutland Panther
3.4%
Well-balanced dark mild. Chocolate and fruity flavours balance the long roasted bitter finish.
Triple B Pepys Ink
5.0%
Based on a 1790 Whitbread recipe. Black in colour with roast dominating from the aroma to the long lingering ending. A bittersweet chocolate note adds depth.
Redwood Wheat
5.0%
Amber gold coloured lager with citrus notes. A dry finish with a pinch of spice.
4.2%
A smooth, well-rounded mid-strength beer with a balance of malt sweetness and a hoppy clean aftertaste.
40th Cambridge Beer Festival
17
The Beer List - continued
Green Jack
Lowestoft, Suffolk 2003
Baltic Trader
10.5%
A rich and fruity export stout with plenty of hop character.
Lurcher Stout
4.8%
Fruity, chocolaty, rich and fulsome, well-balanced with hops, yet smooth.
Orange Wheat Beer
4.2%
Light golden ale, with grainy citrus & marmalade flavours, brewed with Citra hops.
Ripper
8.5%
BREWERY BAR
Inspired by Belgian tripel ales. Rich amber in colour Ripper is sweet and fruity with a warming finish.
Growler
Pentlow, Essex 1986
Essex Border
4.8%
Fruity and spicy overtones are noticeable from the start on the nose and palate. At the end, sweet and soft orange notes return for a well-rounded finish.
Growler Bitter
3.9%
Light tasting, sweetish and fruity session beer.
Hound Dog
4.2%
Light golden, gently hopped with American hops. Smooth and refreshing at the start, the hops build leaving a fruity taste at the end.
Mary's Ruby Mild
4.5%
Nutty, fruity aroma with toffee and chocolate notes, with a hint of hop. Sweetness permeates, followed by a gentle Goldings hop finish.
Old Growler
5.0%
Well-balanced porter in which roast grain is complemented by fruit and bubblegum.
Umbel Ale
3.8%
Harveys
Lewes, Sussex 1790
Imperial Extra Double Stout
9.0%
One of the world's classic beers. The recipe contains a dense concentration of varied malts and hops. Roast, alcoholic and spicy notes combine in this unusually sweet & sour beer.
Knots of May
3.0%
A ruby-coloured light mild that imparts a delicate hop fragrance on the nose.
Sussex Best Bitter
4.0%
Full-bodied brown bitter. A hoppy aroma leads to a good malt and hop balance, and a dry aftertaste.
Harviestoun
Alva, Clacks 1984
Blondie
4.5%
Clear gold with a peach and grapefruit aroma. Bitter and citrus flavours last to the finish.
Grizzly
?%
Schiehallion
4.8%
Wheat and lager malts combine to give a crisp palate with more body than some.
Hopshackle
Market Deeping, Lincs 2006
Resination
7.0%
The aroma and flavour are loaded with hop oils and resins giving intense spice, herbal and citrus notes
Sumo
5.2%
A golden amber beer with an aroma and flavour packed with hop resins balanced by a malty background.
Houston
Houston, Renfrewshire 1997
Peter's Well
4.2%
Pleasant, easy-drinking bitter, infused with coriander, which dominates.
An exquisite pale ale. The aroma is of freshly cut grass with warm floral hop notes. The taste is smooth yet dry and is refreshingly zesty.
Hambleton
Jo C’s
Melmerby, N. Yorks 1991
Nightmare
5.0%
This impressively flavoured beer satisfies all parts of the palate. Strong roast malts dominate, but hoppiness rears out of this complex blend.
Stud
4.3%
A smooth drinking beer. Straw coloured, the aroma hops give a delicacy and subtlety to the robust full-bodied flavour.
Fakenham, Norfolk 2010
Bitter Old Bustard
4.3%
A rich russet coloured ale with warm nutty biscuit flavours coming through a smooth malt body.
Knot Just Another IPA
5.0%
A golden hoppy bitter, with a good blast of British Boadicea hops.
40th Cambridge Beer Festival
19
Colour Key for Beer Styles :
Jo C’s
Bitter
Old Ale
Speciality / Lager
Fakenham, Norfolk 2010
Norfolk Kiwi
3.8%
An easy drinking, lightly hopped straw coloured beer. A blend of English and New Zealand hops.
Kissingate
Lower Beeding, W. Sussex 2010
Black Cherry Mild
4.2%
A full and flavoursome dark mild. Subtle additions of real black cherries in Muscovado with light Amarillo hopping provide a truly rich taste.
Gardenia Mild
4.5%
A refreshing amber mild with the subtle floral fragrances of an English country garden.
Liverpool Organic Iron Men
Liverpool 2009
4.0%
A pale gold ale with citrusy and tropical fruit aroma and a zesty, fresh taste; packed with New Zealand hops.
20 40th Cambridge Beer Festival
IPA
Golden
Wheat
Mild
Stout/ porter
Barley Wine
Fruit Beer
Josephine Butler
4.5%
Golden coloured with hints of lemon and elderflower in the taste with a good hoppy finish.
Lord Conrad’s
Dry Drayton, Cambs 2010
Hedgerow Hop
4.5%
A light amber beer with a kick of bitterness. Wild hops from around Swavesey provide a hoppy nose.
Slap ‘n’ Tickle 4.3% A summer blonde ale. Tickle your fancy with a slap of summer refreshment. This light ale is brewed with a single hop in three stages to give a lasting finish.
Sticky Hot Cross Bun
3.8%
A speciality brown ale. A fruity, malty, spiced treat - forget the afternoon tea!
Zulu
4.5%
An exotic black beer made using hibiscus extract. UK assured malted barley roasted until black giving this a beautiful colour.
The Beer List - continued
Magic Rock
Huddersfield, W. Yorks 2011
Curious
3.9%
Pale in colour but lacking nothing in the flavour stakes. US hops give a floral/grassy aroma and citrus flavours.
Dark Arts
6.0%
Chocolate, liquorice, blackberry and fig flavours with a long roasted bitter finish.
Marble
Manchester 1997
Dobber
5.9%
Dark golden IPA. Pronounced New Zealand hop character and smooth biscuit base offset by fruit aroma.
Ginger
4.5%
This full bodied copper coloured beer displays a delicate blend of cloves, coriander and heaps of fiery ginger.
Mersea Island
Mersea Island, Essex 2005
Mud
3.7%
Light and smooth dark mild.
Oyster Stout
5.0%
New Zealand hops give this strong ale a powerful hop punch backed up with a delicious bitter finish.
Justinian
3.9%
Crisp pale gold-coloured bitter. Attractive bitter orange flavours persist into a satisfying lasting finish.
Marcus Aurelius
7.5%
Imperial Roman Stout - an enormous, luscious and velvety stout. Bursting with dark, roasty flavour with an underlying vanilla richness.
Nero
5.0%
A satisfying, full-flavoured black brew with a good balance of malt, roast and fruit. Bittersweet flavours carry through to a dry finish.
Nike
4.7%
Ruby Ale. A delicate balance between maltiness and hops makes this dark ruby ale a distinctive and quaffable pint.
Pegasus
4.1%
Lots of oats, a mixture of light and dark malts, and a small amount of Fuggles hops combined with Mersea Island Oysters give a distinct unique flavour.
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.
Mighty Oak
Moonshine
Maldon, Essex 1996
Kings
4.2%
A deep golden beer, brewed with Citra from the USA. Bitter bursts and hoppy fruitiness of passion fruit, nectarine and orange zest last long into the finish.
Oscar Wilde Mild
Wisbech, Cambs 2012
Fenland Wheat
4.2%
Naturally cloudy wheat beer, brewed using Munich wheat yeast, giving aroma/taste of cloves and ripe banana with a spicy dry finish.
Jolly Makepeace
3.8%
Dark mild, sweet and full-bodied with a lightly hopped dry finish.
Milton
Waterbeach, Cambs 1999
Flava Bona Pretiosior est Rubinibus
4.6%
Belgian style wheat beer. The recipe was designed by members of the brew club and each member participated in the brewing of this beer at the brewery.
3.7%
Roasty dark mild with suggestions of forest fruits and dark chocolate. A sweet taste yields to a more bitter finish.
Mile Tree
Cambridge, Cambs 2004
Bury St. Edmunds Brew Club
6.2%
Highly hopped blonde beer. A blend of British, American and
Cambridge Pale Ale
3.9%
Straw coloured beer with a smooth malt profile which is complemented by a restrained hop flavour.
Heavenly Matter
3.7%
A refreshing golden session bitter, with a fresh citrus taste and a lovely finish of citrus fruits.
Hot Numbers Coffee Stout 4.5% Made with the cooperation of Hot Numbers Coffee of Cambridge. Dark roasted malts balance the coffee and hop flavours, lactose adds sweetness to the body.
Ison
8.0%
Mahogany coloured. A sweet fruity hop aroma precedes the taste that has a soft sweetness which is quickly overtaken by a huge hop punch of fruity and bittering hops.
40th Cambridge Beer Festival
21
The Beer List - continued Colour Key for Beer Styles :
Moonshine
Bitter
Old Ale
Speciality / Lager
IPA
Golden
Cambridge, Cambs 2004
Wheat
Mild
Barley Wine
Honeypot
Stout/ porter
Fruit Beer
4.4%
Deep amber coloured beer, with a fragrant hoppy aroma and taste.
Made with Yorkshire honey, which adds to the amber glow. A single delicate hop added to the honey for both aroma and taste gives a balanced and refreshing ale.
Moor
Old Dairy
Trumpington Tipple
3.6%
Pitney, Somerset 1996
Illusion
4.5%
A session strength Black IPA. Black in appearance but lacking the roasted flavours. Intense hop aromas and flavours are achieved through major dry hopping.
Old Freddy Walker
7.3%
Cranbrook, Kent 2010
Red Top
3.8%
A rich tan-coloured beer that is balanced on the palate, with a hint of citrus aroma. It shows all the characteristics of best English bitter.
Silver Top
5.2%
A rich, dark, full-bodied old ale. Bramling Cross hops are added to provide a hint of orange.
A well-crafted complex stout with a good balance of dark malts, roast barley and caramel, and a long finish.
Oakham
Opa Hay’s
Peterborough, Cambs 1993
Dreamcatcher
6.9%
Deep red with black fruit flavours and aromas, underlined by subtle caramelised malt. Delicate marzipan on the tongue leaves a smooth, warming, yet dry finish.
Hare & Hedgehog
3.9%
An intensely dry and bitter beer loaded with citrus hops.
Midnight Mild
4.0%
Deep black, with a mild aroma of hops and coffee. Treacle and malty milk flavours lead to a dry chocolate finish.
Scarlet Macaw
4.4%
Tart gooseberry and soft peach on the nose, gooseberries and fruit to taste, before an intense bitterness that's as sharp as a macaw's screech!
Okell’s
Kewaigue, Isle of Man 1994
Bitter
3.7%
A golden coloured beer with a full malt and superb hop aroma, with a long lasting dry-ish hoppy complex finish.
Jiarg
4.7%
Rich ruby red colour. Amarillo hops give a spicy citric hop aroma. An initial sweetness leads to a very smooth easy drinking beer.
Old Bear
Keighley, W. Yorks 1993
Estivator
3.8%
Three strong hop varieties create a smooth sweet lemon taste on the tongue followed by a buttery smoothness.
22 40th Cambridge Beer Festival
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.
Samuel Engel Meister Pils
4.3%
A Pilsner style beer with German Hallertau Hops. Light in colour and with a hoppy aroma.
Orkney
Quoyloo, Orkney 1988
Dark Island
4.6%
Roast malt and chocolate character with hints of fruit. A sweetish roast malt taste leads to a long-lasting roasted, slightly bitter, dry finish.
Raven Ale
3.8%
A complex mixture of toasted and biscuit malt aromas with spicy resinous hop notes give way to a crisp, dry hop bitterness.
Skull Splitter
8.5%
An aroma of fruity malt with hints of dark fruit, spicy hop, dates and figs. Rich and complex palate with sweet toasted malt, molasses, fruit and hints of spice.
Otley O1
Pontypridd, Mid Glamorgan 2005
4.0%
Pale straw coloured bitter using Brewers Gold and Styrian Hops.
Colour Key for Beer Styles :
Otley
Bitter
Old Ale
Speciality / Lager
Pontypridd, Mid Glamorgan 2005
O3 Boss
4.3%
Chestnut red bitter using American hops for bitterness and aroma.
Otter
Luppitt, Devon 1990
Ale
4.5%
A balanced aroma of malt and fruit. Flavours of floor-malted barley lead to a combination of fruit and some bitterness.
Bright
4.3%
A very refreshing beer with a fruity taste and a strong and citrus fruit aroma. The aftertaste is sweet with a subtle bitterness.
Head
5.8%
Malt and fruit sweet flavours give way to a long bittersweet aftertaste. Well balanced aroma reflects its taste. Deep red brown in colour.
Plain Ales
Sutton Veny, Wiltshire 2008
Inncognito
IPA
Golden
Wheat
Mild
Barley Wine
Stout/ porter
Fruit Beer
Inndulgence
5.2%
This dark ruby coloured porter has hints of hot chocolate mocha, espresso coffee, toffee and Autumn berries.
Innocence
4.0%
Refreshing golden straw coloured session beer with a deliciously dry hoppy finish: perfect for a summer evening!
Prospect
Standish, Lancs 2007
Blinding Light
4.2%
A pale refreshing beer with citrus and spicy notes. Named after the burst of light often seen at the head of a pit shaft by miners.
Nutty Slack
3.9%
A delicious dark mild with hints of liquorice and a smooth malty taste. Named after a type of coal much prized for its slow-burning qualities.
4.8%
Full bodied night-black ale with sweet roasted malts, aged port and robust fruits of the vine with a complex bitterness.
C AM R A T DISCOU N
FF E 20TpOFO REAL AL
A PIN
rrying (Card Ca only) s er b mem
The Maypole Beer Festival 30 real ales from micro breweries available during Cambridge beer festival week 20th - 25th May 6+ Real Ciders, 50+ Foreign Bottled Beers Extended Opening Hours Mon - Thurs: 11.30 - 12, Fri + Sat: 11.30 - 2am, Sun: 12-11.30pm
24 40th Cambridge Beer Festival
The Beer List - continued
Purple Moose
Porthmadog, Gwynedd 2005
Dark Side of the Moose 4.6% A delicious dark ale with a deep malt flavour from roasted barley and a fruity bitterness from Bramling Cross hops.
Snowdonia
3.6%
A delightfully refreshing pale ale brewed with a delicate combination of aromatic hops.
Round Tower Lucky 7
6.1%
Point to Point
4.0%
A dark brown bitter with mild bitterness.
Square Peg
4.9%
A black IPA made with hops from the other side of the world; this beer doesn't conform.
Stout
4.6%
Complex and rich. Henham, Essex 2005
Ramblers Tipple
3.9%
Rich copper coloured easy-drinking medium bitter with plenty of toffee and caramel flavours.
Saffron Blonde
4.3%
Maris Otter barley and torrefied wheat, plus Fuggles and Goldings hops create a balance of citrus and malty flavours.
Saltaire
Shipley, West Yorks 2006
Blackberry Cascade
4.8%
American style pale ale with the floral aromas and strong bitterness of Cascade and Centennial hops, infused with a hint of blackberries.
Son of Sid
Little Gransden, Cambs 2007
Golden Shower
5.2%
A deep red malty ale with firm bitterness and citrus notes from blended Australian, American and New Zealand hops.
South Island Pale
3.5%
A clean, pale beer, with cool crisp fruitiness from New Zealand hops, grown at Tasman Bay. Truro, Cornwall 1997
Betty Stogs
4.1%
This easy drinking, slightly hoppy ale was named in honour of one of Gordon Brown's fiscal masterstrokes: selling all our gold at the bottom of the market.
Muck Cart Mild
4.0%
Light hop aroma with underlying malt. Copper in colour with a superb balance of citrus hops, malt and bitterness. Bitter finish is slow to develop but long to fade.
3.5%
Our slogan for this award winning beer is "It's full of country goodness, it's full of it". The brewer prefers the beer to be full of it, rather than the tasting notes. Try it for yourself.
Raspberry Wheat
4.8%
The Raspberry Pi is the computing phenomenon of Cambridge and this wheat beer is the raspberry phenomenon of Cambridgeshire. The sourness of the wheat is balanced by the raspberries, leading to a refreshing beer.
XL Ale
5.1%
The brewer currently claims small brewer's relief from the taxman. The regulations do permit a supersize portion of hops however. A generous dose of Nelson Sauvin hops makes this ale XL.
Star
Market Deeping, Lincs 2012
Meteor
4.0%
A traditional style amber-coloured bitter blending four different malts for a clean, balanced flavour with three UK hop varieties to add subtle hop aromas.
Sirius
5.2%
Golden in colour and full bodied with moderate sweetness and alcohol, balanced by generous hopping using cascade, chinook and other new world varieties.
Two Towers New World Red
Skinner’s
3.8%
Chelmsford, Essex 2013
Strong and hoppy.
Saffron
Ginger Tosser
A lovely hoppy golden ale, fused with Cornish honey. Superb round finish with a hint of ginger.
Hockley, Birmingham 2010
Complete Muppetry
4.3%
New World hops give strong citrus flavours that present themselves from the start. The notes stay with you while fine malt undertones complete the experience.
Jewellery Porter
5.0%
A full-bodied wholesome stout with a thick and slightly chocolate texture underlined with long, fulfilling English hops.
Livery Street Mild
5.4%
A slightly sweet, mild ale with a more robust character than some milds. A rich hierarchy of flavours, marked by richer mid-range notes finishing with hints of porter.
40th Cambridge Beer Festival
25
Tydd Steam
Tydd St. Giles, Cambs 2007
Golden Kiwi
4.1%
A pale golden refreshing best bitter. Hopped exclusively with Motueka, Nelson Sauvin and N.Z. Cascade.
White Rabbit
4.2%
Deep golden bitter with peach and citrus flavours. Heavily hopped with Eldorado hops. The brewery is donating 10p for every pint to breast cancer care.
Vale
Brill, Bucks 1994
One Tonne Morris
4.2%
Brewed to mark 100 years since the first Morris was produced. A copper-coloured best bitter using all-English malt and hops.
Red Kite
4.0%
Chestnut red malty bitter.
Tel : 07932 726552 Manor Barn, Tydd St Giles, Cambs PE13 5NE
www.tyddsteam.co.uk
Waen
Penstrowed, Montgomeryshire 2009
Chilli Plum Porter
6.1%
A dark velvety smooth porter, with luscious plum flavours and a chilli warmth.
Festival Gold
4.2%
A golden, citrus and hoppy beer.
Whitstable
Whitstable, Kent 2003
Bohemian Lager
4.9%
Straw-coloured Czech style pilsner using Saaz hops to create this original style lager.
Native Bitter
3.7%
Deep amber in colour with nutty notes complemented by honest malt flavours. Aromas of Kent's hop gardens - the Fuggle and the Golding.
Renaissance Ruby Mild 3.8% Ruby in colour, this classic mild has a nutty taste with a gentle roast malt aroma.
Wibblers
Mayland, Essex 2007
Crafty Stoat
5.3%
Made to a recipe developed by the Durden Park Beer Circle to recreate a stout brewed by Ushers in 1885. Six different malts and a huge amount of English Fuggles make a dark and complex beer.
26 40th Cambridge Beer Festival
The Beer List - continued Colour Key for Beer Styles :
Wibblers
Bitter
Old Ale
Speciality / Lager
Mayland, Essex 2007
Dengie IPA
3.6%
A darker malty brew with plenty of flavour. Lower strength and not overpowered by hops.
Williams Bros.
4.2%
Fraoch
5.0%
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.
Midnight Sun
5.6%
A spiced porter with a blend of malted barley, oats, roast barley, chocolate malt balanced with a generous helping of hops. Fresh root ginger in the finish.
Stout/ porter
Fruit Beer
Nelson's Revenge
Wold Newton, E. Yorks 2003
Wold Gold
4.8%
Wold Top Bitter
3.7%
Light amber, crisp, clean and aromatic session bitter. Unusually full flavour for its strength with a long hoppy finish.
Woodforde’s
Woodbastwick, Norfolk 1981
Bure Gold
4.3%
A classic aromatic golden ale brewed using pale and lightly roasted malts in combination with American and Slovenian aroma hops.
Headcracker
4.5%
Sundew
4.1%
Pale in colour and light on the palate with a distinct hoppy finish. Deliciously golden and refreshing.
Once Bittern
4.0%
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.
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. 13
A blonde beer. A heady mix of Wold grown Barley, Wheat and Cara malt hopped with Goldings and Styrian hops give a soft, fruity flavour with a hint of spice.
BREWERY BAR
Mild
Barley Wine
BREWERY BAR
A rich mahogany ale, with malt and butter aroma, biscuit texture, and a clean, satisfyingly sweet finish. The hops take a back seat on this ride.
Wheat
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.
Alloa, Clacks 2003
80/-
Wold Top
IPA
Golden
4.5%
Galaxy, Riwaka, Columbia and Pacific Gem Hops from all around the Pacific Ocean meet on a raft of Amber Red Malts.
Ď€ (3.14)
3.1%
A transcendental Mild, with an irrational, never ending depth of roasty flavours. Works out perfectly.
Yates
Westnewton, Cumbria 1986
Solway Blonde
4.5%
Straw coloured with medium body. Cascade and Northern Brewer hops give citrus notes and a zesty finish. Brewed to celebrate springtime on the Solway Coast.
Yates Bitter
3.7%
A well-balanced, full bodied bitter, golden in colour with complex hop bitterness. Good aroma and distinctive flavour.
7.0%
Pale but strong and full-bodied. Carries an intricate combination of plums and damsons countered by an abundance of 'citrus' hopping.
40th Cambridge Beer Festival
27
Festival Site Map
28 40th Cambridge Beer Festival
LIVE & LET LIVE
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 (146) 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 40th Cambridge Beer Festival
29
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: sixbellsfulbourn@btinternet.com
30 40th Cambridge Beer Festival
The Kingston Arms
• Freehouse • A Pub of Firsts! First pub in Cambridge to offer the following: CAMRA Card discount Student:UK discount Recession range of ales (£2.30 a pint) Recession menu (£4.99 a meal) Free Wi-Fi!
Free Privilege Club Text Offers
ge Cambrid CAMRA THE PUB OF 12 YEAR 20 Awarded ! 2nd Place!
17 Handpumps & taps Games
(Regular £2 a pint deals!)
Covered Garden
for more information www.kingston-arms.co.uk
Award Winning Food
33 Kingston St, CB1 2NU. (Just off Mill Road) Tel: 01223 319414
40th Cambridge Beer Festival
31
ted No prin
s glasse ne year o
ted No prin
s glasse O year TW
Forty Years of glasses 32 40th Cambridge Beer Festival
40 Years of Festival Glasses
URE NO PICT LE! AVAILAB
- how many DO YOU OWN? 40th Cambridge Beer Festival
33
34 40th Cambridge Beer Festival
The Cider & Perry List
Cider and Perry What a fantastic festival it was last year! The question is - will it be as good this year? Well, in terms of the real cider and perry, the answer is yes. Even though the economic situation is still looking shaky, and the alcohol duty escalator still exists on cider, we are determined to bring you the best range of ciders and perries in East Anglia. This year there are quite a few ciders and perries from producers who have never been at Cambridge before, and we have many who have not been seen for a few 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, and then
enjoy. This results in a product that is unpasteurised, uncarbonated and full of natural flavours. 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. Wassail
Your Cider Bar Staff
CONTINUED OVERLEAF
(SV) = Single Variety
Ellis Bitter Blend
Dove Syke
CIDER
Cam Valley
Cider
Apple Cottage Hertfordshire
F.T.J. Filthy Tramp Juice Muxnutz
Barbourne
Worcestershire
Cider
Barkers
Worcestershire
B.B.C.
Biddenden
Kent
Bushels
Blackmore Vale
Somerset
Cider
Cambridgeshire
Kingston Black (SV)
East Norfolk Cider
Carter’s
Norfolk Hawker Norfolk Haymaker
Essex
Essex Cider
Cassels
Cambridgeshire
Dabinett (SV) Eastern Promise Rum Cask
Cromwell
Norfolk
Cambridgeshire
Bedfordshire
Laxton's Superb (SV) Windfall
Dengie
Granchester
Dorset Nectar Cider
Cam Valley
Double Vision
Dabinett (SV) Discovery (SV)
Kent
Glebe Farm
Essex
Norfolk
Cider
Oliver’s Choice Oliver’s Sweetheart Session
Monty’s Double Cambridgeshire
East Stour Evershed
Dengie Dry
Burnard
Lancashire
Cambridgeshire
Side-R "Medium" Side-R "Sweet" Cambridgeshire
Lady's Nook Dorset
Gwynt y Ddraig Glamorganshire
Kent
Black Dragon
Cider
68 King Street, Cambridge 01223-352043 st One of East Anglia’s mo s! rm diverse Fruit Fa
Champion of the Thames
Seasonal Farm Shop • Open Aug - Feb Selling Over 100 locally grown varieties of Apples, Plums, Cherries, Pears, Quinces from our own orchards Farm pressed Apple Juice and Cider 4 styles of Cider available this season Wholesale enquiries welcome 25 Whitecroft Road, Meldreth, Royston. Herts
07770 461685 Tim Elbourn www.camvalleyorchards.com 36 40th Cambridge Beer Festival
Traditional Real Ale pub, just five minutes walk from the festival.
OPEN ALL DAY Good Beer Guide 2012 Listed 5 Real Ales Available (including 3 guests)
Cider and Perry List
Hancocks
Polgoon
Devon
Hardings
Bedfordshire
3 County's Bounty
Hecks
Somerset
Port Wine of Glastonbury (SV)
Hereward
Cambridgeshire
"Medium Dry" "Medium Sweet"
Honeypot
Somerset
Potton Press
Red Sky Somerset
Cider
Marcher
Herefordshire
Cider Cider
Millwhites
Hertfordshire
Hedge Layer Rum Cask Whisky Cask
Nempnett
Gwynt y Ddraig
Somerset
Norfolk Cider Co. Kingfisher “Sweet”
Orgasmic
Herefordshire
Brown Snout (SV)
Pickled Pig
Cambridgeshire
Bourbon Whisky Cox (SV) Old Spot Porker's Snout Rum Cask Sweet Little Pig
Pine Trees Farm
Cider
Perry
Dudda’s Tun
Herefordshire
Somerset
Little Red Rooster
East
Sussex Herefordshire
Cider Perry
Cider
Millwhites
Severn Cider
Apples And Pears
Gloucestershire
Moores
Cider
Perry Wiltshire
Hertfordshire
Gloucestershire
Nempnett
Somerset
Cider
Piglet's Choice Perry
Spinney Abbey
Pine Trees Farm
Cambridgeshire
West Croft
Monmouthshire Somerset
Janet's Jungle Juice
Whin Hill
Norfolk
Cider
Wiscombe
Devon
Suicider
PERRY Barbourne Barkers
Kent
Pear O'Dudda's Perry
Potton Press
Bedfordshire
Perry
Rathays
Herefordshire
Perry
Ross on Wye
Herefordshire
Perry
Whin Hill
Norfolk
Perry
APPLE JUICE Worcestershire
Perry
Cam Valley Orchards Cambridgeshire
Worcestershire
B.U.R.P. Perry
Butford Organics Kent
Two Trees Perry
Hecks
Red Dragon
Norfolk
Kent
Perry
Denbighshire
Springfield
Piglet's Choice Cider
East Stour
Glamorganshire
Cider
Monk and Disorderly
Somerset
Kent
Rich
Sherston
Somerset
Double Vision
Impeared Vision Perry
Sarah’s
King Brain
Bedfordshire
Cider
Norfolk
Cambridgeshire
Crisp 'n' Dry Happy Medium Sweet Spot Vintage
Ross on Wye
Jonty’s
Cromwell
Roundhead Perry
Rosie’s Triple D
Cider
Meare
Cornwall
Cider
Cider
Bramley Ashmead Kernel Russet
Herefordshire
Perry 40th Cambridge Beer Festival
37
Proud suppliers of all the
Printed Glasses for the 40th 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! Wide range of top quality & Award-Winning Coffee Beans incl. Fairtrade & Organic. Commercial Coffee Machines for restaurants, pubs & offices Visit the Coffee Bar or contact Phill or Jane on 01223-560280 or www.cccoffees.co.uk
Cambridge & District CAMRA Pub of the Year 2009
The White Horse Inn 1 Market Street, Swavesey Open all day at weekends Warren and Pat welcome you to their 17th century traditional village Inn in Swavesey
The Bicycle Specialists 69 Trumpington Street Cambridge CB2 1RJ Telephone: (01223) 352294 and Notcutts Garden Centre, Horningsea CB25 9JG Telephone: (01223) 860471
• 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
For the ultimate transport solutions!
Tel: 01954 232 470 for enquiries and bookings Fax: 01954 206 188
www.benhaywardcycles.com
THE OLIVER CROMWELL Freehouse Wellington Street, St. Ives, Cambs
Tel: 01480 465601 Serving Six Constantly Changing Real Ales nts Hu ink 8 0 20 & Dr d s Foo ward ear’ A he Y t f bo ‘Pu
Castle St, Cambridge CB3 0AJ
Heated patio area
Enjoy a good pint of traditional ale in traditional surroundings
Good Beer Guide Listed
May not be the best pub in the world, but it’s in the top two.
Lunches served daily 12 - 3pm Sunday Roasts served from 12.30 - 3.30pm 40th Cambridge Beer Festival
39
Foreign Beers 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. As always, we have a cracking range of beers from Belgium and Germany. There should also be a range of draught micro-brewery beers from the USA along with (finally) some draught Czech beers. There may be one or two nice surprises as well.
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 also good lagered beers made in Holland.
Don’t forget, you can get many of these beers from the Bacchanalia shops in Cambridge or from Beers of Europe in Setchey, Norfolk.
Although Jupiler, a bland Pils, is Belgium’s best-selling beer, you’re best off ignoring 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 is rubbish.
BAR RULES
TRAPPIST
Please read these and enjoy the festival!
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 strictest Benedictine order, although in reality, the monks have little to do with the brewing these days. So Trappist is really an appellation of origin these days, and only seven abbeys (or breweries) are legally permitted to use the Trappist name.
No drinking from the bottle. All beer will be poured into your glass. No glass, no service. Bottles do not leave the bar. This is a safety measure designed to protect you, as well as the bottle costing us a deposit.
Enjoy yourselves. If you have any questions,
40 40th Cambridge Beer Festival
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 one of the seven 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 example was Liefmans Gouldenband but CONTINUED OVERLEAF
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REAL REAL COUNTRY INNS LOCAL ALES Grade 11 Listed in conservation villages
Always Four, Good Beer Guide Listed
REAL REAL local food accommodation AA Rosette and Good Food Guide Listed
AA 4 Stars, Alastair Sawday
Balsham CB21 4DJ 01223 893844 www.blackbull-balsham.co.uk
REALLY LOCAL 15 minutes from Cambridge
REAL reviews Tripadvisor Listed
Hinxton CB10 1QY 01799 530601 www.redlionhinxton.co.uk
40th Cambridge Beer Festival
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Alexandra Arms 22 Gwydir Street, Cambridge CB1 2LL Tel: 01223 324448
Beer Garden • Family Friendly
The Free Press
7, Prospect Row, Cambridge CB11DU Phone 01223 368337
Craig and Jenna welcome you to their unspoilt and traditional pub serving 7 well-conditioned ales with 4 changing guests all served in oversized glasses, so come and enjoy a full pint! Freshly prepared seasonal menu.
FREE OF TIE so plenty of guest ales!
Home made food available Beer served in oversized glasses so you will never be served a short pint!
Our secluded garden remains smoke-free.
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)
42 40th Cambridge Beer Festival
Foreign Beers - continued 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.
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.
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.
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.
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
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. The brewers are not the only people in the Lambic story. To make a Gueuze, usually 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 sooooo drinkable. Faro is a rare blended version of young Lambic, sweetened with caramel and candy sugars which produces a sweet and sour taste.
CONTINUED OVERLEAF 40th Cambridge Beer Festival
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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 Saison is 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 between 5 and 7% in the spring, and then crammed 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 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.
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 44 40th Cambridge Beer Festival
Foreign Beers - continued 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.
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 The beers also tend toward the sweet side. The wheat used in 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.
A recent fad, particularly in the Wallonian area of Belgium. Instead of using sugar, honey is used to provide the fermentation. Leads to an interesting ale with honey flavours.
KOLSCH BEERS
The one exception is the Berlin Weisse beers. These are rather sour, and usually have fruit syrups added to them.
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.
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.
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 40th Cambridge Beer Festival
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Cheese first came about as a way of preserving milk after the milking season. Since then it has been transformed into something far more than mere nourishment. Hundreds of types of cheese are produced worldwide varying in style, texture and flavour. The milk itself is perhaps the first source of variation, with huge differences resulting from the species, breed and diet of the animal. From the raw (or pasteurized) milk there are many ways to make the basic cheese. After that, ageing contributes a great deal of the flavour – sometimes with extra moulds added. Herbs, spicing or wood smoking can create completely different flavours and styles. Annatto can be added to create fabulous yellow and red cheeses that stand out dramatically. Many people throughout history have implied that the consumption of cheese can lead to hideous nightmares; perhaps the root of these was Charles Dickens blaming Ebenezer Scrooge’s nocturnal visions on a “crumb of cheese”. However, a study conducted by The British Cheese Board (pun almost certainly intended) in 2005 found that cheese has the opposite effect on the dreaming mind. It may not be the most scientifically-rigorous study ever conducted, but the majority of 200 people tested over a fortnight claimed beneficial results from the consumption of cheese before bedtime. Cheese is secretly a bit of a wonder food. The Curtin University of Technology in Australia 46 40th Cambridge Beer Festival
published a study in 2009: it compared individuals who consumed three servings of dairy products (including cheese) per day to those who consumed five. The increased consumption resulted in a reduction of abdominal fat, blood pressure and blood sugar, assisting possible weight loss. Cheese is also believed to have benefits for 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 the tooth enamel or in fact the cheese increasing saliva flow that leads to acids and sugars being washed away. 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 cheese counter - staffed entirely by volunteers. You will have the opportunity to try some of our carefully selected cheeses in a platter, at the price of £7.50. The platter consists of three cheeses of your choice, a large chunk of locally baked bread (a choice of granary, wholemeal, white, onion, sun-dried tomato or date and walnut), butter, pickle and mustard. If you are feeling really daring, and I hope you are as I highly recommend it, why not also add a scotch egg or pork pie for an extra £2 along with other goodies available such as marinated olives,
carrot cake and much, much more. Bear in mind that only a selection of the cheeses in the following list will be available at any one time.
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.
P = Made with pasteurised milk U = Made with unpasteurised milk
Cheddar Westcombe (cow)
V = Made with vegetarian rennet
Traditionally made, cloth-bound to give it an earthy taste.
Cheddar with Porter (cow) P V Cheshire, Appelby's Red (cow)
U
Applewood Wheel (cow) P
Crumbly with a fresh, tangy flavour.
Creamy cheddar, smoked flavoured and coated in paprika.
Cornish Yarg (cow) P
Ashdown Foresters (cow) V
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.
A firm organic cheese.
Ashmore (cow)
U
Cote Hill Yellow (cow)
Superb mature cheese.
U
Continental style with a delicious soft aromatic flavour.
Barkham Blue (cow) P
Cumberland Smoked (cow)
Rich and creamy with spicy depth.
U
A full, nutty, rounded flavour and a smooth buttery texture. Smoked over Cumbrian oak.
Beenleigh Blue (sheep) P Rich, sweet and crumbly with hints of burnt caramel.
Derby Sage (cow)
Berkswell (sheep)
Melted butter taste with subtle flavour of fresh sage.
Sweet, nutty firm texture.
Devon Blue (cow) P
Black Bomber (cow) P Extra mature cheddar.
Moist and delicately crumbly with a lively bite from the blue.
Blacksticks Blue (cow) P
Dorset Blue Vinney (cow)
Semi-soft blue cheese with an outstanding creamy, smooth yet tangy flavour.
A slightly crumbly blue cheese with a pleasantly soft taste.
Cahill's Porter (cow) P
Medium-strong flavour. Exceptionally sweet and tangy.
Firm tangy Irish cheddar flavoured with porter.
Dorset Drum (cow) Double Gloucester with Chives (cow)
Cashel Blue (cow) P
Hard cheese with mellow flavour.
Ireland's first blue cheese. Creamy, dryish texture and a mellow flavour.
Celtic Promise (cow)
U
Irish semi-soft low fat cheese with a rich buttery taste.
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)
Durrus (cow)
U
Exmoor Blue (cow)
U
Fairly firm-textured with sweet, buttery taste of rich milk with gentle herbal undertones.
Golden Cross (goat) These bloom-rinded logs are first coated in ash. They have a dense, even texture and a medium-strong flavour.
A coated semi-soft cheese fresh clean taste with floral notes.
Cheddar Keens (cow)
CONTINUED OVERLEAF
Artisan cheddar. Sweet, creamy and rich.
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Cheese List - continued Goodweald Smoked (cow)
U
Slipcote (sheep) P
Rindless Olde Sussex, smoked over oak chippings giving a rich flavour.
Moist with lemony fresh tang.
Gubeen (cow) P
Soft mild cheese with Brie bloom.
A traditional cheese form Ireland with a washed rind.
Gubeen Smoked (cow) P Creamy with lots of mushroom and nutty aftertastes, smoked over oak.
Harbourne Blue (goat) P Firm blue goat cheese with a creamy, melting texture.
Hereford Hop (cow) P Mellow sweet cheese covered with hops.
Isle of Mull (cow)
Somerset Brie (cow) V 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
Dense farmhouse cheddar.
A semi-soft full fat rind washed cheese with a potent smell.
Keltic Gold (cow) P Soft cheese with a creamy flavour washed in local cider three times a week to create an edible rind.
Leicester smoked (cow) P Lincolnshire Poacher (cow) A soft cheese with earthy overtones.
Mexicana (cow) P
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
Cheddar style cheese containing hot peppers
Assertive herbs battle it out with cider and garlic in a strong cheddar-type cheese.
Milleens (cow) P
Ticklemore (goat) P
A soft, washed rind cheese from South West Ireland. A rich floral taste with a firm creamy texture.
Herbaceous flavour with a hint of marzipan and crumbly texture.
Mrs Bell Blue (sheep) P
Wedmore smoked (cow) P
Creamy and smooth with blue veins dotted through.
Caerphilly smoked.
Mull of Kintyre (cow) P
Wensleydale smoked (cow) P
Mature Scottish cheddar with a strong flavour.
A firm smoked cheese.
Old Worcester (cow) P
Wensleydale cranberry (cow) P
Lovely cheddar-style cheese with a unique creamy texture that melts in the mouth.
A firm cheese containing cranberries.
Olde Yorke (sheep) Similar to Feta, but more moist. Creamy and soft.
Soft goat's cheese, plain or rolled in chilli, garlic, sweet pepper, black pepper, chive or Piri-Piri.
Olde Sussex (cow)
Wobbly Bottom hard (goat)
U
Wobbly Bottom soft (goat)
Firm cheese with a full body and plenty of flavour.
A hard goat cheese containing either chill or Piri-Piri.
Oxford Blue (cow) P
Y-Fenni (cow) V
Creamy semi-soft blue cheese.
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.
Shropshire Blue (cow) P Similar to Stilton but with an orange colouring, never actually made in Shropshire. A firm creamy texture.
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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
The Brewery Tap 14 Northbridge Street, Shefford 01462 628448
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Latta Hire Ltd are pleased to support the 2013 Cambridge Beer Festival 50 40th Cambridge Beer Festival
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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. 9 Bed and Breakfast rooms, all en-suite with digital T.V, free Wi-Fi and full air conditioning. 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: info@lordbyroninn.co.uk
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Our Festival Charity
Camtrust Learning designed for life
Camtrust are a charity training young adults with disabilities and learning difficulties to develop the skills and the confidence to gain either paid or voluntary employment. We are based in Impington, just north of Cambridge. Camtrust works in partnership with Huntingdonshire Regional College to deliver externally approved qualifications and we currently offer courses including Employability, Work, Life, Functional and Vocational Skills, ICT and Personal Development. The work with the students does not end with gaining qualifications. At Camtrust we have more than 20 years’ experience in developing and nurturing the social skills and the confidence our trainees need to reach their full potential and to help them towards work. The transition to adulthood and to working life is a difficult moment for everyone; this is particularly true for young people with learning difficulties or disabilities. Statistics show that disabled people are around three times as likely not to hold any qualifications compared to non-disabled people; over a quarter of disabled people say that they frequently do not have choice and control over their daily lives.
Last year 46.3% of working-age disabled people were in employment compared to 76.4% of working-age non-disabled people. This gap between disabled and non-disabled people represents over 2 million people (source: Office for Disability Issues, Department for Work & Pensions). This is why, alongside the training centre, we run a popular social enterprise that helps organisations, businesses, charities and community groups in the Cambridge area to raise the profile of their activity and improve their visibility by supplying quality printed marketing materials. Our learners gain invaluable experience by being involved in the operations and customer service aspects of the enterprise and we are able to provide a safe and supporting workplace for them. To find out more about Camtrust visit the stall here at the festival, go to www.camtrust.co.uk or telephone 01223 236786. 40th Cambridge Beer Festival
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In a change from previous years, this year we have a combined mead & wine bar. This lets us bring you a wider choice of wines from across the region – this year we have a selection from a number of award winning vineyards. Mead & wine are both exceptionally old drinks. The general consensus is that the first such drinks appeared around eight or nine thousand years ago. In both cases a single natural ingredient forms the entire basis of the drink and little processing is required. Wine is of course made from grapes, whereas mead is fermented from honey. Before our modern understanding of fermentation the yeast would have been whatever occurred on the surface of the fruit or was in the air around. Wine is undeniably associated with France. The British Isles’ generally cooler climate does not make this an easy place to grow wine. However, the climate and soil in East Anglia are remarkably similar to many wine-growing regions of France and Germany. The grape varieties grown in the region are similar to those normally grown in Alsace-Lorraine and the Rhine and Mosel valleys.
The main ingredient of mead is honey. Honey and the bees that make it have received a great deal of coverage recently, with the declining bee population across Europe and much of the world a cause of great concern. Not only are bees responsible for producing honey, they also pollinate a significant proportion of the world’s food crops. They are truly key to our way of life. Hopefully the recent European intervention on pesticides will help restore bee colonies, although it is far from certain. As well as honey, some mead has other ingredients added. Some have spices added – cinnamon, nutmeg, cloves – giving a flavour not unlike mulled wine. Others are fortified with spirits to give a more potent drink. Mead is generally a sweet drink, although some are fermented further to give a dry flavour. Joining the mead & wine this year, the bar also has an alcoholic cranberry drink from a new producer in Cambridgeshire – Cranes. This is made very much like a wine – crush the fruit, add a little extra sugar and ferment.
Mead & Wine A complete list of the meads & wines on the bar was not available at time of going to press. Some of the wines & meads are available by the bottle – please ask at the bar.
Sussex Boar Hunter Liqueur Mead
MEADS
WINES Giffords Hall Vineyard, Suffolk
Lurgashall West Sussex
Banqueting Mead
22%
Dark mead fortified with spirits and herbs.
11%
Giffords Hall Bacchus
Well-balanced, with a full but not overly sweet honeyed flavour.
Aromatic gooseberry and elderflower notes.
Spiced Mead
A white from an early ripening grape with a very delicate and floral character.
13%
Made using ingredients favoured by Elizabeth I, this has a medium sweet spicy taste with a crisp but balanced acidity.
Mead & Wine
Madeleine Angevine 2011
Rosé 2010. Madeleine Angevine & Rondo. White peach and roses, crisp but concentrated.
Pinot Noir Estate selection 2011 Blended with Domfelder, Accolon and Rondo. Velvet soft and fruit.
New Hall Vineyard Essex
Chardonnay Young dry white wine with a medium full body with a clean, fresh finish.
Pinot Grie - Tokay
Dry Mead
15%
A late harvest medium wine with soft, rich mineral undertones.
Rich honey and caramel, with a touch of citrus. Dry and crisp.
Pinot Noir Rosé
Whisky Mead
Sparkling
20%
Fortified with Scotch whisky. Sweet, with overlying tones of whisky and oak.
14.5%
Sweet and full flavoured.
West Country Mead
Winbirri Vineyards Norfolk
Seyval Blanc.
Lyme Bay Devon
Traditional Mead
Fruity and refreshing, with a smooth easy-drinking style
14.5%
A well-balanced dry white, with intense aromatic aromas and an elegant crisp finish. 100% Seyval Blanc.
English Rose
Medium-sweet with spicy overtones.
A delicate dry rosé with a refreshing palate. 90% Madeleine Angevine, 10% Rondo.
Christmas Mead
Regent
13%
Rich, blended with festive spices.
A delicate red with redcurrant and vanilla flavours. Oak aged for 6 months. 100% Regent.
Maidenshair East Sussex
Dark Mead
12.5%
Reserve
11.5%
A full bodied juicy red with deep cherry colour. Rich spice and vanilla on the nose. Aged for 12 months in oak. 100% Rondo.
A medieval style dark mead.
Black Mead
Similar to the dark mead, but with added blackcurrant.
40th 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!
Open Every Day 10am - 5.30pm All Day Menu & Coffee Midday - 2:30pm Carvery & Specials Menu 5:30pm - LATE Carvery & Grill Menu Sunday Open From 12 Noon - 9pm All Day Carvery
Check out our lunch time grill menus 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. So if you’ve not been before give us a try and you’ll be pleasantly surprised.
Now taking bookings for Father’s Day Sunday 16th June Treat your dad to a meal and a pint! 200 Broadway, Yaxley Tel: 01733 244885 Email: thefarmers@btconnect.com www.thefarmersyaxley.co.uk
Finest Indian Cuisine just FIVE minutes walk from the Festival! Established 1990’s
Our family has been running Indian Restaurants in Cambridge and beyond from the 1960’s. Come and sample our amazing traditional Indian cuisine.
Walk in or book ahead Large parties welcome (we cater for up to 100 people)
Opening Times Open all day 12noon until late 7 Days a week Wishing everyone a great time at the Beer Festival!
We are near The Maypole, Baron of Beef and Mitre Pubs!
No 5 Jordons Yard, Off Bridge Street, Cambridge CB2 1UG Tel: 01223 324351
gdon Huntin Pub CAMRA ear Y of the 2011
THE CHEQUERS 71 Main Road, Little Gransden SG19 3DW Tel: 01767 677348 www.sonofsid.co.uk
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. Family run for the past 62 years!
Annual Beer Festival
4th - 6th October 40th Cambridge Beer Festival
59
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. Beer garden and Wi Fi 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
WATERBEACH SUN ‘THE PLACE FOR GOOD QUALITY REAL ALE’
BIG SCREEN SATELLITE SPORTS HOMECOOKED FOOD 6 DAYS A WEEK FUNCTION ROOM AVAILABLE
Events & Music at the Sun May 25th Silverbacks Blues Band
GOOD BEER GUIDE ENTRY 2012 & 2013
June 29th BEACH SESSIONS with BLUE ROSE CODE Aug 24th/25th MINI BEER FESTIVAL Aug 31st JACK
THE SUN INN WATERBEACH 60 40th Cambridge Beer Festival
Open all day and home cooked food served all day. 9-11 Newmarket Road CB5 8EG Tel: 01223 301547 Web: burleigharmscambridge.co.uk email: burleigharms@gmail.com
Specialists in contract publishing and graphic design solutions. We are proud to publish this Guide on behalf of Cambridge CAMRA. If you require any of the below services please contact us: Self-manageable Web Site • Magazine Design and Printing • Advertisement Design • Poster Design • Logo and Branding • Label and Pump Clip Design and Illustration
Orchard House Media Tel: 01733 211001 www.orchardhousemedia.co.uk
40th Cambridge Beer Festival
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of Two Halves
A Campaign
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