Welcome Welcome to the 43rd Cambridge Beer Festival. This year we’re celebrating the 250th anniversary of the founding of Addenbrooke’s Hospital, one of the first provincial hospitals in Britain. To help that celebration, this year’s festival charity is the Addenbrooke’s Charitable Trust. Please give generously to support the important work they do – you can learn more on page 9, or visit their stall near the glasses stand.
Changing times Medicine has changed greatly in those 250 years, from leeches to lasers. CAMRA is also changing. The campaign is in the middle of a revitalisation project – a nod to the original name of the Campaign for the Revitalisation of Ale, but also an acknowledgement that the world of beer and pubs today is very different to that of 1971. Whether or not you’re a CAMRA member, you can find out more and contribute to CAMRA’s revitalisation at www.camra.org.uk/revitalisation. One area where beer has moved on in recent years is in the adoption of KeyKeg.
An alternative to casks, this system opens up options for serving real ale and shows off some types of beer at their best. It’s not the first time we’ve had such beers at the festival, but this year we have a larger number of British real ales available in KeyKeg. You can read more on page 13.
Volunteers While both beer and medicine have moved on, there’s still a place for beer in casks and even leeches in medicine. Indeed, one of our regular volunteers spends some of her day job looking after Addenbrooke’s supply of leeches. Like all CAMRA beer festivals, this event wouldn’t be possible without the hundreds of volunteers who help to organise and run it. We’re always looking for more help – not just on the bars, but building and taking down the site, washing glasses, stewarding, marketing and all the other things needed to make the festival happen. It can be hard work, but it’s also fun and friendly. If you’d like to join us this year or in the future, ask any volunteer or contact volunteering@cambridgebeerfestival.com.
Future festivals We’ll be back on the 14–15 October for the 10th Cambridge Octoberfest, and in January for the Winter Ale Festival, both at the University Social Club on Mill Lane. The 44th Cambridge Beer Festival starts on Monday 22 May 2017.
First aid We have qualified first aid personnel on site. If you find you need assistance please ask one of our stewards (the ones in yellow T-shirts or fleeces), or any other volunteer, and they will be able to contact a first aider.
However you’re travelling today, do moderate your consumption so you can get home safely. Please don’t drink and drive. 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. Enjoy the festival! Bert Kenward Festival Organiser 43rd 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 volunteers have an enjoyable time.
Glasses You’ll need a glass, so if you haven’t brought your own you can purchase one from the glasses stall. If you don’t want to keep your glass at the end of the session, you can return it to the stall for a refund. Glasses are oversized and lined at the third, half and pint measures. This is to ensure you receive a full measure – something CAMRA campaigns for.
Bars Beers are arranged on the bars in alphabetical order by brewery (with a few exceptions). Volunteers 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 we’ve ordered from the brewers, but we can't guarantee they'll all be available all the time. Some beers may be available that aren’t listed. Please refer to the signs on the cask ends to see exactly what’s on, and the prices. Cider, perry, mead, wine and foreign beer 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 another person who is under 18. Like many pubs in the area, we operate a Challenge 21
4 43rd Cambridge Beer Festival
scheme. So if you look under 21 you may be asked for ID to prove you are over 18.
Bar etiquette When you’re at the bar please note the following to ensure 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 at 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 or money on the bar tends to be counterproductive.
Undecided? 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 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. Finally, enjoy the festival!!
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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 5:00pm - Late Carvery & Grill Menu Sunday Open From 12 Noon - 9pm All Day Carvery
Check out our lunch-time grill menus and our everchanging 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.
Planning a wedding or special family event? We have lots of packages available including our new Green Room facility. Please call for further details.
Now licensed to conduct Civil Marriage ceremonies on the premises
Now taking bookings for
Fathers Day on June 19th
200 Broadway, Yaxley Tel: 01733 244885 Email: thefarmers@btconnect.com
www.thefarmersyaxley.co.uk
What is beer? The terms beer, lager, ale and bitter are often confused. To understand what they actually mean and how varieties of beer differ from one another, our cellar team describe how beer is produced and the ingredients used.
Water, grain, yeast and hops Water is the main component of beer. It naturally contains dissolved salts that can affect a beer’s flavour: soft London water makes good stouts and the sulphur-rich waters of Burton upon Trent are ideal for bitters. The usual grain for brewing is malted barley. Malting involves allowing the grain to just begin to germinate, starting the process of converting the starch into sugar. The germination is stopped by heat. By changing the temperature and duration of the heat, a maltster can produce light malts, medium-dark malts with caramel flavour, or dark roasted malts. Other grains can be used, such as wheat, oats, rye or rice. Variation in the grains and malts used will alter the colour and flavour of the finished beer. Yeast is a single-celled organism that converts sugar to ethanol and carbon dioxide gas. In real ale, this fermentation is the only source of gas in the beer. The strain of yeast used can also influence the beer's flavour profile, and many breweries will guard their particular strain of yeast carefully. Hops are the flowers of a climbing plant and are used in almost all beers made today. They provide both bitterness and flavour. There are dozens of varieties of hops and the way they are used contributes to the beer's flavour.
What is the difference between ale, beer and lager? These days, beer can refer to any style of ale or 6 43rd Cambridge Beer Festival
lager. In the past, ale meant a brew without hops, and beer one with hops. Now that hops are almost universal, ale generally refers to beer produced by top fermentation. This is fermentation with a yeast that floats on top of the liquid, at temperatures up to 22°C – this creates a rich variety of flavours. After primary fermentation the ale undergoes a slow secondary fermentation in a cask. As it matures, the beer develops its flavour and a light natural carbonation. Lager is produced by bottom fermentation at lower temperatures (6–14°C). It is then stored for several weeks or months at close to freezing, during which time the lager matures. Most massproduced UK lagers are matured for very short periods, but here are some lager-style beers that come closer to the original fashion. Moonshine Pilsner 5.5% Opa Hay Samuel Engel Meister Pils 4.8% Enville Czechmate Saaz 4.2%
What is real ale? Real ale is a beer brewed from traditional ingredients (malted barley, hops water and yeast), matured by secondary fermentation in the container from which it is dispensed, and served without the use of extraneous carbon dioxide gas. Real ale should be served at cellar temperature (11–14°C), so the flavour of the beer can be best appreciated. You can recognise real ale in a pub as it is usually served using a handpump, although a number of pubs sell the beer straight from the cask using nothing but gravity – as at this festival. 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.
What is beer? What is the difference between real ale and keg beer? Keg beer undergoes the same primary fermentation as real ale but after that stage it is filtered and/or pasteurised. No further conditioning takes place. The beer lacks any natural carbonation that would have been produced by the secondary fermentation and so carbon dioxide has to be added artificially. This can lead to an overly gassy product.
What is craft beer? There is no definition of craft beer. Generally it implies a beer from a smaller brewery with emphasis on flavour, rather than a bland massmarket product. Craft beer has its origins in the US microbrewery world – our foreign beer bar has some fine examples from that side of the Atlantic. Many real ales are craft beer.
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%. Elgood's Golden Newt 4.1% Lord Conrad's Spiffing Wheeze 3.9% India pale ale (IPA) originally appeared in the early 19th century, and has enjoyed a resurgence in the past few years. First brewed in London and Burton upon Trent for the colonial market, IPAs were strong in alcohol and high in hops. So-called IPAs with strengths of around 3.5% are not true IPAs. Look for juicy malt, citrus fruit and a big spicy, peppery bitter hop character, with strengths of 5% to much more. The recent appearance of black IPAs has confused many, since they are definitely not pale. Fellows Old Fellow IPA 7.2% Oakham Dreamcatcher 6.9%
What are bitter, mild, stout and porter? Ale style beers can be broken down further into various styles, although many beers are hard to fit into one of these categories. We’ve chosen a few examples for each style. Milds are not very bitter and may be dark or light. Although generally of a lower strength (less than 4%) they can also be strong. Flavour comes from the malt so there is often a little sweetness. Crafty Beers Mild Mannered 3.5% Mile Tree Dark Secret 3.8% Bitter is the most common beer style. Usually brown, tawny, copper or amber coloured, with medium to strong bitterness. Light to medium malt character may be present. Bitters are normally up to 4% alcohol, whereas best bitters are above 4%. KCB No.10 4.0% Turpin's Meditation 4.3% Tydd Steam Dr Fox's Cunning Linctus 4.4% Golden ales are a relative newcomer, having first appeared in the 1980s. These are pale
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 have a roast character and be less sweet than porters. They are usually 4–8% in strength. Calverley's Porter 5.0% Tin Shed Black Stoat 4.8% BlackBar LBS 5.0% Barley wines range in colour from copper to tawny and dark brown. They may have a high sweetness due to residual sugars, although some barley wines are fermented right out to give a dry finish. They have an almost vinous appearance in the glass and may have a strength of up to 12%. The fruity characteristics are balanced by a medium to assertive bitterness. Maldon Wrecked 7% Woodforde's Headcracker 7% 43rd Cambridge Beer Festival 7
FESTIVAL CHARITY
Addenbrooke’s Charitable Trust Addenbrooke’s Charitable Trust (ACT) is the only charity dedicated to making a difference for patients at Addenbrooke’s and the Rosie hospitals. Whether they are treated for an emergency, acute condition, pregnancy or long term illness, we believe every patient deserves the highest quality of care available. With the help of many generous supporters, we provide funds so your local hospitals can offer the very best care day after day, year after year. Our aim is to support the hospitals by raising funds for cutting edge technology, additional specialist services, vital research and extra comforts for patients, which make all the difference over and above what would be possible through NHS funding alone.
Money raised will be spent wherever there is the greatest opportunity to extend and enhance services at Addenbrooke’s and the Rosie hospitals. With the help of our supporters, ACT can fund a broad range of projects and services. Recent examples include a new bespoke critical care response trolley to enable faster delivery of care, development of new approaches for treating lung cancers, and a children’s heart scanner, so sick young patients with complex problems can be scanned on the ward.
How you can help There are lots of opportunities to support the hospitals now and for the future. You could make a donation, sign up to our lottery, organise your own fundraising activity, attend an event, leave a gift in your will, or volunteer!
250 years of charitable support Addenbrooke’s Hospital was opened in 1766 thanks to a gift of over £4500 left in the will of Dr John Addenbrooke. Community support has been threaded throughout the hospital’s history and now, 250 years after its doors opened, the tradition remains strong. To mark this momentous anniversary, ACT has launched the Addenbrooke’s 250 Appeal, aiming to raise £250,000 in 2016.
To find out more about how you could lend your support and make a difference for patients, visit www.act4addenbrookes.org.uk or call ACT on 01223 217757. Please give generously, either at the ACT stand near the glasses stall, or to one of their volunteers around the festival with collecting buckets. 43rd Cambridge Beer Festival 9
Awards Each year CAMRA Cambridge and District Branch celebrate the best pubs in the area with their annual awards. Pubs are nominated by branch members and voting takes place at one of the monthly open meetings. Some individuals are also recognised for their support and commitment to real ale. Find out more about the pubs listed here at www.whatpub.com.
2016 Winners Pub of the Year
LocAle Pub (rural)
LocAle Pub (city)
Crown Inn, Ashley
Carpenters Arms, Great Wilbraham
Community Pub (rural)
Community Pub (city)
Most Improved Pub (rural)
White Horse, Milton
Earl of Beaconsfield, Cambridge
Green Man, Thriplow
Most Improved Pub (city)
Dark Ale Pub
Cider Pub
Royal Standard, Cambridge
Maypole, Cambridge
Cambridge Blue, Cambridge
Real Ale Champion
Mark Watch, Moonshine Brewery
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Hopbine, Cambridge
Lifetime Achievement
Laurie Childs, Bees In The Wall, Whittlesford
85 - 87 Gwydir St Cambridge CB1 2LG
le e l A is ea d R ara P
The Cambridge Blue
Tel 01223 471680 www.the-cambridgeblue.co.uk
Summer Beer Fest 4th- 10th July
100+ beers plus real ciders and perries
14 Real Ales • 12 Craft Beers 200+ Bottled World Beers
Serving our
4,300th Beer !
Open
Mon - Sat 12 - 11pm, Sunday 12 - 10.30pm
Over 100 Scotches and Bourbons available!
Cambridge’s first Craft Ale Festival 10th - 20th June 50+ Beers
Food Served
Mon - Sat 12 - 10pm, Sunday 12 - 9pm
The Blue Moon 2 Norfolk St, Cambridge CB1 2LF Tel: 01223 500238
4 Real Ales • 10 Craft Beers Massive Range of Artisan Spirits Home Made Pizzas Served All Day Room Available for Hire OPEN: Mon–Fri 5pm–late, Sat 12–late
The Royal Standard 192 Mill Rd, Cambridge CB1 3NL Tel: 01223 569065 The Royal Standard
6 REAL ALES 10 CRAFT BEERS BELGIUM BOTTLED BEERS
Open: Mon - Thurs: 12-11pm Fri - Sat: 11am to Midnight, Sun: 11am-10.30pm Food served: Weds - Thurs:12-2.30pm & 6-9pm, Fri -Sat: 12-2.30pm & 6-10pm Sun: 12-6pm
Give KeyKeg beer a try Roger Hart explains why our new KeyKeg bar is worth a visit. With over 200 beers from nearly 100 breweries at the Cambridge festival alone, and many new brewers popping up, it feels like a really good time for beer. Indeed, we’ve come so far from CAMRA’s early days of kicking back against bland brews in the 1970s that the organisation is running a consultation on its future direction. Beer is great right now. It’s also different. Lots of brewers are producing more and more interesting beers in kegs as well as casks. KeyKegs in particular are a newer form of keg that opens up options for delivering real ale with interesting characteristics.
Keeping it real A KeyKeg is, at its simplest, a plastic bottle containing a bag full of beer. Unlike a conventional keg, the gas you pump in to force the beer out and into your glass doesn’t touch the liquid. It flows around the outside of the bag, pushing the beer out of the keg without it becoming too fizzy. As the KeyKeg isn’t open to the atmosphere, you get all the natural, live-yeast carbonation of real ale, but without the risk of the beer gradually going flat. It cuts down on the chance of offflavours developing from oxidation, too. Of course, some air space improves cask ale as its flavour develops over time. So there’s a trade-off. Different serving mechanisms suit different styles of beer, and having KeyKeg at the festival gives us more options.
They’ll condition lightly, change gently over time, and the initial air exposure when the cask is tapped and vented will dissipate any of those odd flavours and aromas you can sometimes get with cask conditioning. But the highly-hopped IPAs, saisons, and really dry stouts we’re seeing a lot of now are a different story. They’ll often serve better at a much higher carbonation, and want to avoid losing any hop aroma to the air before they hit your glass. Some of them are better colder, too. This is where KeyKeg can shine. It lets a brewer put those delicate, intricate aromatics front and centre, or keep a slightly-sour saison fizzy and zingy. There are other ways of brewing like that, of course, and we’d love it if people compared. So this year we have a dedicated British KeyKeg bar, and we’ve made sure that a few of the beers are also available on cask, so you can try both. We’ve also got (among others) a feisty saison from Cloudwater, Weird Beard’s rich and complex Decadence Stout, and a wheat beer from Hammerton. It’s all beer we think really suits KeyKegs, and we hope you’ll enjoy trying them too.
Helping beer to shine For example, most bitters, and quite a lot of porters and stouts, will work best in a cask.
43rd Cambridge Beer Festival 13
Area map
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Site map
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If your name isn’t on the list… Punters now have the power to protect their pub with an ACV listing, says Alistair Cook. If you wanted to turn your house into a shop, you’d need to get planning permission. It’s a change of use, and the planning laws are designed to ensure that communities are served by a mix of shops and services, and not just 15 branches of Starbucks. But some uses are considered so similar that you don’t always need permission to convert from one to another. So if, for example, a supermarket chain likes the look of your local, they could buy it and change it without planning permission. And until recently, you’d have had little power to stop it.
Easy as ACV Since September 2012, as a result of the Localism Act 2011, it has been possible to list buildings (including pubs), land etc. in England as an Asset of Community Value (ACV). Initially, this designation gave the nominating groups and parish councils a right to bid on the asset if it came up for sale. ACV listing was also used by some groups to show the community cared about the asset, even if they knew they could never afford to put in a bid. Then in early 2015, a change in planning regulations gave ACV listing much more weight. Now, a pub listed as an ACV must have planning permission before it can be used for any other purpose. Many more communities and groups are now using the ACV system as a way of showing they value their pub and want to ensure it can’t be lost without planning permission.
Turn up the value The benefits to communities of having their pubs listed as ACVs are clear, but some pubcos, brewers and other pub owners are opposed to the ACV listing. This is primarily because the real-estate value of a pub is often less than that of a restaurant or shop, and certainly a great deal less than the value of a house. The restrictions of an ACV listing therefore make the property much less attractive to a potential buyer. But that is exactly why we need them. Not to deliberately obstruct the sale of pubs, but to ensure that if a pub is to become an artisanal bakery, the planning system is invoked to decide whether the change is in the interest of the community. ACV listing needn’t delay any sale if the buyer wants to keep it as a pub as such a sale isn’t subject to a moratorium. There are also benefits to licensees, be they managers, tenants or owners. It shows that the pub is valued by the community and it can be used as promotion, for example through positive publicity in the local media. Listing is also a plus for a potential buyer who wants to keep it as a pub, and if it is sold to a community group a direct sale can avoid agent’s fees. It also gives tenants security, by making it less likely that the pubco will sell the pub from under them. South Cambridgeshire District Council has been proactive in encouraging ACV listing for pubs. Its Sustainable Communities team has even produced a fantastic little video with all the information you need to know (https://youtu.be/rniGlWBEyio). continued overleaf 43rd Cambridge Beer Festival 17
Campaigning – continued CAMRA continues to encourage parish councils and community groups to nominate their pubs for listing and also urges individual CAMRA members to provide branches with the information to nominate pubs as well. This can be done online via CAMRA’s website: http://bit.ly/1PyeUp5. So if you value your pub – prove it, and get it listed now.
Here are some comments from licensees of ACV listed pubs in our branch area. ‘The reasons usually cited for pub losses, such as the smoking ban etc, are not the reasons we continue to see pubs closing … the growing gap between business and residential value is the biggest threat. There is no question that the pub is better protected with ACV status and this has our full support .’ Rachel and Peter Causton, owners of our 2014 Pub of the Year, The Chestnut Tree, West Wratting.
‘We include [our ACV listing] in our emails to encourage locals to use this very important facility as there is nothing else in Kirtling.’ Hazel and Steve Bowles, owners of the Red Lion, Kirtling. ‘It is nice to have it recognised as a community asset but it won’t make a great difference to me or pub owners Everards as we want it to stay a pub.’ Ben Johnson, tenant of The Plough, Duxford. ‘I'm in full support of anything that keeps pubs open, keeps people involved in their local community and small villages using their pubs.’ Tom Canning, manager of the privately owned Royal Oak, Barrington.
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‘The ACV listing alone won’t protect pubs longterm, however we hope it generates an awareness and highlights that people need to use their local. Ultimately, without customer support, no business is sustainable and pubs are unfortunately not exempt from this. People need to take action on what the award means and respond by visiting their local pub – this would demonstrate that it is considered a true asset of community value.’ Jim and Caragh Urquhart, tenants of the Enterprise Inns owned Three Horseshoes, Comberton.
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)
The Son Of Sid Brewpub Bob and Wendy Mitchell invite you to try their unique unspoilt village local with its own special atmosphere.
Family run for the past 65 years. 71 Main Road, Little Gransden SG19 3DW Tel: 01767 677348 www.sonofsid.co.uk 20 43rd Cambridge Beer Festival
Foreign beers
Bar managers Toby Darling and Danièle Gibney welcome you to the foreign bar. We hope you will pay the foreign bar a visit – it’s well worth it. As always, we’ll have a great range of beers available both on draught and in bottles. Belgium and Germany remain well represented, but we continue to look further afield to bring new beer experiences to our festival. The selection is not finalised at the time of going to press, but we can give you some hints at what will be available to whet your appetite.
If your bent runs to Scandinavian beers, you will at the very least be able to sample a couple of beers from Omnipollo, including a sour raspberry offering in bottles, which joins our regular fridge-full of Belgian wild beers. We’re also welcoming a pale ale from Norwegian brewers Lervig. And at the time of writing are awaiting confirmation on a Danish stout.
On the topic of wild beers, we’re disappointed that we haven’t got our hands on any Cantillon The brewing scene in the Netherlands continues this year, but don’t worry, there’s still plenty of to go from strength to strength, and having a good good stuff from the likes of Boon, Girardin and set of Dutch beers is a priority for our bar. We’ll Oud Beersel. Whether you like your tartness as it have a couple of beers from leaders of the pack De comes, or augmented with the flavour of cherry Molen, including the eminently quaffable Licht & or raspberry, there will be something to make your palate zing! Lustig (light and lusty), and can already confirm availability of bottled beers from less well-known Naturally, we’ll still have a broad selection of Van Moll, Oedipus and Emelisse. We’re excited German lager, Kölsch and weissbier, which we about some kegs of hoppy beers from Kees and expect to be flying across the bar – particularly if volunteer favourite Het Uiltje, which will make the weather’s hot. If it’s chilly, we have a range of their way onto our draught taps at some point Belgian abbey and Trappist beers to get your during the week. We’re sad that Rooie Dop no longer exists under that name – though the brewer blood flowing again. If you’re a fan of wheat beer, is still active – so enjoy our one keg of their continued overleaf double oatmeal stout while it lasts. 43rd Cambridge Beer Festival 21
Foreign beers – continued we’ll have our usual range of varieties depending on where your palate lies. German wheat, available both pale and dark, tends to have notes of banana and clove, while Belgian wheat (represented this year by Struise) gives you zesty lemon. Fans of speciality beers can head for a German rauchbier or a low countries fruit beer. IPAs both blond and black are provided mainly by the Netherlands. Don’t forget, you can get many of our beers from the Bacchanalia shops in Cambridge, or from Beers of Europe in Setchey, Norfolk. Prost! Proost! Santé!
Foreign bar glossary To help find your way around our menus, here’s a handy list of foreign beer terms, and what they might tell you about the nature of the beer. abdijbier – A Belgian appellation, signifying beer
brewed in the monastic tradition on behalf of a particular abbey. alt – German for ‘old’. Altbier is a style of ale that
originated in the Dusseldorf area. These beers are generally a dark copper colour, and have a refreshing flavour with a mild fruitiness and a dry finish. The term indicates that this style of beer was around before the lagering process was invented. dubbel – A style of Belgian abbey beer. Mid-
strength (5.5–8.0%), rich and dark with a noticeable sweetness. dunkel – German for ‘dark’. A lager or pilsner described as dunkel is dark brown, and generally less bitter and hoppy than the blond versions. They are still light and refreshing though, and quite different in character from British dark ales. A similar principle applies to dunkel weissbier.
Foreign bar rules No drinking from the bottle! Our volunteers will pour beer from the bottle 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. We have signs hanging up showing you what is available on draught. We can’t make our full draught offer available at once. The menus on the bar will give you tasting notes, but don’t get too focused on them or you might end up asking for a whole range of things we can’t serve you. Our enthusiastic and knowledgeable volunteers are only too happy to help you find something to suit your taste, but please visit us at a quiet time if you think you need some guidance.
continued overleaf 43rd Cambridge Beer Festival 23
Foreign beers – continued faro – A lambic (see below) to which brown sugar has been added, which therefore tends to be sweeter in flavour. framboise – French for ‘raspberry’, and may technically signify any beer that tastes of raspberry. At our bar, this will be a beer produced by steeping raspberries in casks of fermenting lambics (see below). These beautifully coloured beers can range from quite sweet to very tart and refreshing, and are consistently popular. geuze – A blend of lambic beers (see below) of
different ages. The blend generally gives the beer a more rounded flavour, though still crisp, tart and refreshing. hefe – German for ‘yeast’. A ‘hefeweizen’ is a wheat beer that has not been filtered and therefore still contains the yeast, which gives the beer its naturally cloudy appearance. hell – German for ‘light’, referring to the colour
age for up to four years to allow the complexity of flavours to develop. The result is a sour beer that you should drink more like a wine than a beer. rauchbier – Smoked beer, made with barley malt
that has been dried over an open fire. Some of these beers have a very strong flavour, reminiscent of barbecued burgers or sausages. These beers have a dedicated and very enthusiastic group of fans. saison – A style of beer that originates from the south of Belgium, and refers to a light, refreshing beer to be drunk in the summer. Saisons are pale in colour and generally quite lively. The flavour should always be crisp, but may range from dry and hoppy to sweet or even slightly sour. Trappist – A Belgian appellation, indicating that
Trappist monks brew the beer. Trappist breweries such as Rochefort and Orval provide some of Belgium’s most famous traditional beers.
of the beer, which will be straw-coloured. kellerbier – German for ‘cellar beer’. An unfiltered
lager that is usually quite hoppy and aromatic. Kölsch – A variety of beer from Köln (Cologne), where this style of beer originates. Blond, fizzy, easy-drinking and perennially popular. Though remarkably lagerish, it is top fermented so technically a pale ale. kriek – Indicates a beer produced by steeping
sour cherries in casks of fermenting lambic (see below). May range from fairly mellow to quite tart, and can often have notes of almond. lambic/lambiek – Belgian wild beer, fermented
using yeast present in the air, rather than added by the brewer. Brewers use old hops that still have their antiseptic qualities, but have lost much of their bitterness. The beer may be left to
tripel – A style of Belgian abbey beer. High in strength (8–9.5%) and blond in colour, with a deep flavour ranging from sweet to dry and hoppy, often featuring spicy or fruity notes. weissbier/weizenbier – ‘Weizenbier’ translates
from German as ‘wheat beer’. German weizenbier is made with at least 50% wheat. The term weissbier means ‘white beer’, which refers to the familiar pale yellow colour of wheat beers. However, there are also dunkelweizen, or dark wheat beers. witbier – Flanders’ answer to ‘weissbier’ (see
above), the Walloon equivalent being ‘blanche’; both names mean ‘white’, referring to the universally pale colour of Belgian wheats. Belgian wheat beers are typically citrusy and may have hints of herby coriander. This is a very accessible, deliciously refreshing style of beer. 43rd Cambridge Beer Festival 25
Foreign beers – continued
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43rd Cambridge Beer Festival 31
The beer list Most of the beer is arranged alphabetically by brewery name, starting at the left hand end of the main bar. There are some exceptions: the brewery bars from Adnams, Bexar County, Grain, Nethergate, Three Blind Mice and Woodfordes are all to the left of the main tent. We also have a number of beers in KeyKeg – they're on their own bar as well, also on the left. A few of the beers on the KeyKeg bar are also available in cask on the main bar so you can try them in both formats. See page 13 for more information about KeyKeg. 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 has been made available. 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.
Once again, please remember that the staff serving you and looking after the beer are all unpaid volunteers.
Brewery bars Adnams
Southwold, Suffolk 1890
Broadside
4.7%
Ruby red beer brewed with pale ale malt and first gold hops. Fruitcake aromas, almonds and conserved fruit.
Ease Up IPA
4.6%
Gold in colour with aromas of mango, flavours of pine, melon and hints of grapefruit. A clean, dry finish with sweetness from the barley.
Fat Sprat
3.8%
Pale amber summer beer with citrus, grapefruit aroma and some spicy notes. The citrus character of the hops balances a light biscuit flavour and a crisp, dry finish.
Ghost Ship
4.5%
Pale ale with pithy bitterness and a malty backbone.
32 43rd Cambridge Beer Festival
A selection of malts plus citra and other American hop varieties bring citrus flavours.
Imperial Stout
12%
Aged in Spirit of Broadside barrels. Collaboration with Six Degrees North of Aberdeen.
Juniper Saison
4.1%
Pale gold and brewed with lager malt, oats and sorachi hops. Spiced with juniper, orange peel, coriander and caraway.
Mosaic
4.1%
Made with mosaic hops, this pale blonde has bold mango, peach, lemon and pine flavours and a dry, hoppy finish.
Brewery bars Beer styles: Golden
Bitter
Old Ale
Barley Wine
Bexar County
IPA
Lager
Fruit Beer
5.2%
Dortmunder export lager brewed to the Reinheitsgebot. Medium bodied and noticeably hopped. (Unpasteurised and unfiltered.)
This beer is served from a KeyKeg.
Oak Aged Papa Steve
9%
Papa Steve 2015 aged in a Glenmorangie oak cask for 8 months. Dark beer with hints of sherry, chocolate, vanilla and whiskey. Unfined.
Scarecrow Army
4.7%
American brown ale. Easy-drinking with a slight hop hit and a long finish. Unfined.
Tainted Dove
5.2%
Coconut, almond, and chocolate pale. Unfined.
Un Poquito Pequeño
3.1%
Light and hoppy table beer. Unfined.
Grain
Alburgh, Norfolk 2006
Lignum Vitae
6.5%
Traditional strong and hoppy India pale ale, brewed with English maris otter pale malt.
Oak
Stout/ Porter
Vegan-friendly
Peterborough, Cambs 2012
I Love To Hate You
Mild
3.8%
Light amber session beer with maris otter pale ale malt. Slowly fermented for a dry finish.
Gluten Free
Lemon Head
4.3%
Rich red bitter balancing roasted malts with sherbert grapefruit hoppiness.
Slate
4%
Mary’s Ruby Mild
4.5%
Ruby mild with chocolate, smoke and malty aromas and a hint of hops. Sweetness comes through the roast and fruity overtones, finishing with goldings hop flavour
Old Growler
5%
Roast malt and fruit feature on the palate and the finish is powerfully hoppy.
Stour Valley Gold
4.2%
Light fruity beer with apricot flavours.
Suffolk County
4%
Well-balanced bitter with malt and hop aromas and a bitter finish.
Umbel Ale
3.8%
Bone dry, lemony brew. Coriander gives a floral aroma, fruity tang and well-rounded finish.
Three Blind Mice Beyond Wonderland
Little Downham 2014
7.4%
American IPA. American hops balanced with four types of British malt.
4.2%
White beer/pale ale hybrid. Looks and tastes like a wheat beer, but no wheat is used. Lemongrass and cascade hops add citrus bite. Unfined and naturally hazy. This beer is served from a KeyKeg.
6%
Deep, dark and rich smoked porter, brewed with a blend of malts.
ThreeOneSix
Lonely Snake Amarillo 3.5% Special edition single-hop amarillo version of the brewery's pale ale.
3.9%
Brewed with lager malt. A light beer with a hoppy nose and taste.
Nethergate
Wheat Beer
Golden ale in which the union of lemon and ginger creates a thirst-quenching surprise.
Half Wit Redwood
Speciality
Milk Worm
5.2%
Chocolate and vanilla milk porter. Made with organic cocoa and vanilla pods.
Pentlow, Essex 1986
CAMRA’s Remedy
6.6%
Black IPA with a mix of three hops. Rich roasted flavour with caramel notes supported by a medium bitterness and orange flavour.
continued overleaf 43rd Cambridge Beer Festival 33
Brewery bars – continued Old Brown Mouse
4.2%
Traditional best bitter. Caramel and twiggy malt flavours. Hopped with palisade and williamette.
Woodforde’s
Woodbastwick, Norfolk 1981
Bure Gold
4.3%
Golden ale brewed using pale and lightly roasted malts combined with American and Slovenian aroma hops.
Headcracker
7%
Pale but strong and full-bodied. Plum and damson flavours countered by an abundance of citrus hopping.
Nelson's Revenge
4.5%
Vine fruit, malt and hop aromas and flavours precede a sweet, madeira-like finish.
Norfolk Nog
4.6%
Old ale with velvety texture and hints of chocolate, treacle and liquorice.
Reedlighter
4.2%
Maris otter, wheat and lager malts give a very pale colour to this American-style pale ale. Dry-hopped with five hop varieties.
Wherry
3.8%
Crisp floral flavours, sweet malt and a hoppy grapefruit bitter finish.
KeyKeg bar Find out more about KeyKeg beer on page 13.
Anspach & Hobday The Stout Porter
London 2013
8.5%
Strong (stout) porter, with dark fruits, chocolate, coffee and liquorice flavours. This beer is also available on the main bar in cask.
Beach Brewery Waikiki
Waterbeach, Cambs 2016
6%
First beer from Milton brewery's craft keg offshoot. Brewed with US and New Zealand hops, and flavoured with bergamot oranges.
Bexar County
Peterborough, Cambs 2012
Please see the listing in the Brewery Bar section on p33.
34 43rd Cambridge Beer Festival
KeyKeg bar – continued
Beavertown
London 2012
Neck Oil
4.3%
Session IPA with extra pale base malts, late hop additions and dry-hopped.
Cloudwater
Manchester 2015
Saison
6%
Tsujigiri
6.2%
Japanese inspired IPA brewed with fresh yuzu juice and fermented with sake yeast. Sorachi ace and chinook hops give minty, herbal and spice notes.
Main bar
Dry, spicy, saison fermented with dupont yeast.
Cromarty
Davidston, Ross and Cromarty 2011
AKA IPA
6.7%
Abstract Jungle
Peterborough, Cambs 2015
Casual
4.6%
American style India pale ale. Copper coloured with a strong malt body, stoked with fresh hops. This beer is also available on the main bar in cask.
Bold, complex stout using unrefined chocolate and a hint of blueberries.
Hammerton
Crisp and clean pale session bitter with German and American hops. Mellow bitterness and a hint of tropical fruit aroma.
London 2014
Geist Weiss
5%
Hop-character and brewing techniques of an India pale ale blended with the wheat and spices of a German weissbier. This beer is also available on the main bar in cask.
Northern Monk Bombay Dazzler
Holbeck, W Yorks 2014
4.8%
Belgian witbier spiced with coriander, cardamom and ginger.
Pig & Porter
Royal Tunbridge Wells, Kent 2013
Born Lost
6%
Pride
Adnams
3.9%
Southwold, Suffolk 1890
Please see the listing in the Brewery Bar section on p33.
Anspach & Hobday The Pale
London 2013
4.4%
Light, bright and fruity. This pale uses a blend of hops balanced on a crisp light body.
The Smoked Brown
6%
Lightly smoked brown ale; fruity malty and smooth.
Orange witbier hopped with amarillo. Unfined.
The Stout Porter
8.5%
Ruby red ale with peppery spiciness from rye malt, and centennial and columbus hops for a citrus burst.
Strong (stout) porter, with dark fruits, chocolate, coffee and liquorice flavours. This beer is also available on the KeyKeg bar.
Siren
Baker’s Dozen
Red Spider Rye
4.8%
Finchampstead, Berkshire 2013
Calypso
4%
Tart, spritzy Berliner-style sour beer. This batch is dry-hopped with centennial, citra and equinox.
Three Blind Mice Little Downham, Cambs 2014 Please see the listing in the Brewery Bar section on p33.
Weird Beard
London 2013
Decadence Stout
5.5%
Cacao and coffee stout, made with roasted malt and some oats to add creaminess.
Little Things That Kill 3.8% Session pale dry-hopped with an ever-changing lineup. This brew with summit, el dorado, calypso and apollo. Vegetarian.
Ketton, Rutland 2015
Electric Landlady
5%
Strong pale ale brewed with American mosaic hops, then dry-hopped to add citrus and tropical fruit.
Spanish Inquisition
5.4%
Hoppy red ale brewed with amarillo, chinook and summit hops.
Bank Top
Bolton, Lancs 1995
Bad to the Bone
4%
Rustic, tan coloured beer with floral and citrus notes.
Port O’ Call
5%
Dark ale with vintage port added to the cask to provide an unusual flavour.
continued overleaf 43rd Cambridge Beer Festival 35
Main bar – continued Beer styles: Golden
Bitter
Old Ale
Barley Wine
Bartrams
IPA
Lager
Fruit Beer
4.8%
4.3%
Festival special ruby porter. A bit of traditional English and a hint of New World.
Bexar County
Peterborough, Cambs 2012
Speciality
Gluten Free
Brentwood
Wheat Beer
Brentwood, Essex 2006
BBC 2
Modified from a 100 year old recipe; full malt and traditional hops blend to make a pint worthy of captain Bill.
Hospital Porter
Stout/ Porter
Vegan-friendly
Rougham, Suffolk 1999
Captain Bill Bartrams Best Bitter
Mild
2.5%
Session pale ale. Full body and malty flavours, with American hops for tropical fruit and citrus punch.
Briarbank
Ipswich, Suffolk 2013
Briar Bitter
3.7%
Traditional English bitter made with marris otter malt and worcester hops.
Briar Cobnut
4.2%
Please see the listing in the Brewery Bar section on p33.
Full-bodied dark ale with a sweet finish, balanced with English hops.
Black Country Ales
Bristol Beer Factory
Bradley’s Finest Golden (BFG)
Dudley, W Mids 2004
4.2%
Straw-coloured beer with bold citrus hop aroma, fruity sweetness and a refreshing aftertaste.
Pig on the Wall
4.3%
Chestnut brown beer with light hop flavours and a blend of roasted malt. Chocolate and coffee undertones.
BlackBar
Harston, Cambs 2011
Blacklight
4%
Blonde beer with a transatlantic hop mix of cascade, progress and pioneer.
LBS (Little Black Stout) 5% Tasting notes not available at the time of going to print.
Theory
?%
The latest in the brewery's long-running Theory series. Details not available at the time of going to print.
Boudicca
4.6%
Traditional, full-bodied stout with flavours of dark autumnal berries, coffee, dark chocolate and a hint of smoke.
Three Tails Bitter
3.9%
Amber bitter. Sweet fruit, malt and hops with a touch of peppery spiciness.
Bristol 2003
4.5%
Dark creamy stout, reviving an old Bristol tradition. Black in colour with a creamy mouthfeel.
Sunrise
4.4%
Light, gold-coloured best bitter with a strong hoppy finish.
Buntingford
Royston, Herts 2001
Full Tilt
4.1%
Brewed with maris otter pale, cara, wheat and chocolate malts, with hops from Germany and the US.
Twitchell
3.8%
Golden fruity bitter with a floral aroma and malty/hoppy aftertaste.
Calverley’s
Cambridge, Cambs 2014
American Brown
5%
Brown style, but more malty and hoppy than a typical UK brown ale. Unfined.
Mosaic
Norfolk 2015
Spiral Stout
Milk Stout
5.1%
Fruity single-hop pale ale. Mosaic hop, citrus, grapefruit and tangerine flavours. Unfined.
Porter
5%
Porter with a high final gravity. Malty sweetness with bold coffee and chocolate tones. Unfined.
continued overleaf 43rd Cambridge Beer Festival 37
What’s on at the Empress Empress, Romsey Town 01223 247236
Find us on Facebook: The Empress Cambridge
Arabic Food Nights
Wednesday and Thursday, the 8th and 9th of June starting from 6 PM until 10 PM There will be 3 options a meat, chicken and a vegan. Along with the Mezzeh platter, which is includes hummos, baba ghanouj, stuffed vine leaves, tabouleh and olives, served with warm arabic bread. This starter is vegan. Please check out the Empress Cambridge on Facebook for the menu and prices closer to the date.
Comedy night 15th of June
The last Comedy Night was a huge success. It's a great night out and absolutely free. Get there before 8pm to reserve a seat; we have great comedians lined up!
Quiz Night Every Tuesday 8:30PM
Man vs Pizza
Do you believe you've got what it takes to eat a 24" pizza? Best night in Cambridge, max 6 people in Rules: a team, lots of prizes and surprises. !Men or Women entering the challenge must
be over 18 years old. !45 minutes to eat the pizza !You can choose between two pizzas a This month we have Twitchell and vegetarian and a meat machine. If there are Highwayman from Buntingford Brewery, toppings you do not like we can exchange fabulous pint of ale and for June only £3 them for ones you do like a pint. Magners also is £3 a pint. !If you don't finish your pizza you pay £20 !You can't leave the table or you will forfeit the CAMRA Pub of the year winner, we pride challenge ourselves on well kept ale and lovely !Use the toilet before you start fresh Italian made pizzas and a great !Nobody can help you eat it
Guest Ales
atmosphere. 6 real ales, 2 scrumpy ciders, 2 Dart boards, pool table, billiards, digital duke box. and undercover heated smoking Garden is now open and we have a wood shelter. Over 60 malt whiskeys to chose burning clay oven and bbq outside. from. Children are welcome.
Beer Garden
Main bar – continued
Cambridge Brewing Company Cambridge, Cambs 2013
Brewhouse IPA
4.3%
Fruity session ale with citrus and tropical fruit aroma and a citrus peel bitterness.
Chicken Porter
4.5%
Very drinkable porter with coffee and vanilla.
Cliff Quay
Debenham, Suffolk 2008
Anchor Bitter
4%
Chestnut-coloured British ale with fruity citrus aroma, flavours of fruit and a fine bitter/sweet balance.
Clipper
4.3%
Hoppy pale ale. Fragrant citrus hops and sweet malty flavours, with a bitter finish.
Cloudwater
Manchester 2015
Bitter (Spring/ Summer 2016)
4.3%
Crisp, light ale with aromatic hop flavours and bitterness against a resinous background.
Session IPA (Spring/ Summer 2016)
4.5%
Pale yellow ale with a fruity aroma, tropical flavours and a bit of citrus.
Crafty Beers
Stetchworth, Cambs 2012
Mild Mannered
3.5%
Dark mild with a balance of sweet malt and tempered bitterness.
Sauvignon Blonde
4.4%
Aromatic golden ale brewed with nelson sauvin hops from New Zealand.
Cromarty
Davidston, Ross and Cromarty 2011
AKA IPA
6.7%
American style India pale ale. Copper coloured with a strong malt body, stoked with fresh hops. This beer is also available on the KeyKeg bar.
Ghost Town
5.8%
Black, ten-malt porter with piney hops for a robust bitter finish.
Dark Star Revelation
Wheat Purple
4.2%
Wheat beer with added blackberries for a subtle fruity edge.
Elephant School
Brentwood, Essex 2006
Sombrero
4.5%
Saison brewed with passion fruit and chia seeds. Punchy fruit flavours with a dry, refreshing finish.
White Elephant
4%
Golden mild brewed with coriander.
Elgood’s
Wisbech, Cambs 1795
Coolship Blonde
6%
Spontaneously fermented using wild yeasts and aged in oak barrels. Oak and fruit aromas, sharp apple and berry flavours and a tannic finish.
Coolship Dark
6%
Dark malt adds sweet and burnt notes that overlay the sourness from the spontaneous fermentation.
Coolship Fruit
5%
Raspberry and blackberry flavours offset the sour flavours of this Lambic-style beer.
Golden Newt
4.1%
Fuggles, goldings and cascade hop flavours and aromas.
Elmtree
Snetterton, Norfolk 2007
Nightlight Mild
5.7%
Old style mild, strong but well balanced. Liquorice hints and a lasting nutty finish.
Snetterton Scary Tree
4.5%
Tan-coloured beer with complex bitterness and generous hop aromas.
Enville
Stourbridge, W Mids 1993
Czechmate Saaz
4.2%
Classic Czech-style beer using single variety saaz hops. Light, fruity and dry.
Ginger
4.6%
Made using ginger root extract for a refreshing flavour that is not overpowering.
Partridge Green, W Sussex 1994
5.7%
Amber in colour. Bitter hoppy citrus fruits throughout, balanced by sweet malts.
continued overleaf
43rd Cambridge Beer Festival 39
Main bar – continued
Fat Cat
Norwich, Norfolk 2005
Honey Ale
4.3%
Golden ale combining English pale and crystal malts and pilgrim hops with Norfolk honey.
Grain
Alburgh, Norfolk 2006
Please see the listing in the Brewery Bar section on p33.
Great Heck
Goole, N Yorks 2008
Black Jesus Marmalade Cat
5.5%
Copper-coloured ale combining goldings and progress hops with English and Belgian malts.
Mocha Moggy
4.6%
Full-bodied stout, cold-infused with mocha coffee beans; made with deep roasted malt and muscovado sugar.
Fellows
Cottenham, Cambs 2009
Double Stout
7.4%
Rich black stout. Smooth chocolate leads to a bitterness in the finish.
Old Fellow IPA
7.2%
Amber in colour. Floral with with enough sweetness to balance the hop bitterness.
Shy’Ann
4.5%
Golden bitter with floral and fruity citrus aromas and flavours. Dry-hopped with cascade and chinook.
Felstar
5%
European-style dark lager with dark malts and juicy fruits upfront, and a bittersweet chocolatey aftertaste.
Lightburst
4%
Blonde ale with American hops. Full of flavour with a citrus finish.
Froth Blowers
Erdington, W Mids 2013
Hornswoggle
5%
Full-bodied blonde beer with a floral nose and sweetish start, followed by satisfying bitterness.
Wellingtonian
4.3%
Pale ale made with two New Zealand hops.
Golden Triangle
Norwich, Norfolk 2012
City Pale Ale
4.2%
Pale ale made with East Anglian malt and American hops. Lingering floral hoppiness leads to a dry, crisp finish.
Elderflowerpower
4.2%
City Gold ale enhanced with elderflower. Pale golden with citrus aroma from cascade hops.
40 43rd Cambridge Beer Festival
Washington Red
4.7%
Amber-red coloured, with initial malt leading to lasting bitterness. Brewed with simcoe and columbus hops, dry-hopped with citra.
Green Jack
Lowestoft, Suffolk 2003
Albion Mild
3.8%
Fruity light mild with hints of toffee and toasted bread. Lingering, dry finish.
Orange Wheat
4.2%
Light wheat beer with grainy citrus and marmalade flavours. Brewed with citra hops.
Hambleton
Melmerby, N Yorks 1991
Nightmare Porter
5%
Strong roast malts dominate, but hoppiness rears out of the blend.
Hammerton
Felsted, Essex 2001
Black Lager
6.5%
Black IPA brewed with biblical quantities of American hops and dehusked German roasted malt.
London 2014
Geist Weiss
5%
Hop-character and brewing techniques of an India pale ale blended with the wheat and spices of a German weissbier. This beer is also available on the
KeyKeg bar.
Pentonville
5.3%
Stout with a good dose of oats. Fresh wild Maldon oysters are added to the boil for extra subtle complexity.
Hardknott
Millom, Cumbria 2005
Intergalactic Space Hopper
5.2%
Packed with late hops, and dry-hopped with resinous and citric hops. Tastes akin to chewing hop pellets.
Harveys
Lewes, E Sussex 1790
Prince of Denmark
7.5%
Strong, dark beer. Deep and complex.
Sussex Best Bitter
4%
Full-bodied brown bitter. Hoppy aroma, good malt and hop balance, dry aftertaste.
Main bar – continued Beer styles: Golden
Bitter
Old Ale
Barley Wine
Harviestoun
IPA
Lager
Fruit Beer
4.8%
Wheat and lager malts give a crisp palate with extra body. The hops give a grapefruity finish.
Holden’s
Stout/ Porter
Vegan-friendly
Alva, Clacks 1984
Schiehallion
Mild
Gluten Free
P51
Black Country Mild
3.7%
Red-brown mild. Light blend of hops and fruit, dominated by malt.
5.1%
Lower Beeding, W Sussex 2010
Black Cherry Mild
Sweet, malty, full-bodied amber ale with hops to balance for a bittersweet finish.
Hop Back
Crop Circle
4.2%
Aroma and bittering hops give a fruity crispness, giving way to some dryness.
5%
Straw-coloured beer with a fresh, hoppy aroma. Intense bitterness leads to a long, dry finish.
Hopshackle
Lacons
Great Yarmouth, Norfolk 2013
Black Mule
5.8%
Black IPA. Intense hop flavours and resins balanced by maltiness and dark roasted grain.
5.2%
Golden beer with aroma of malt and citrus fruits with a hint of banana.
Jo C’s
Leighton Buzzard Leighton Buzzard, Beds 2014
Bitter Old Bustard
4.3%
Russet-coloured ale with nutty biscuit flavours and a smooth malt body.
Norfolk Kiwi
3.8%
4.6%
Mid-brown beer enhanced with American cascade and perle hops.
Smokin’ Angel Fakenham, Norfolk 2010
4.2%
Dark bitter with an auburn glint. Balanced hops and malt with light spicing.
Restoration Ale Hopnosis
3.3%
Modern mild with dark cherry tones. Toasted nutty flavours blend with roasted coffee.
Falcon Market Deeping, Lincs 2006
10%
Double mashed imperial stout. Hints of chocolate, woodsmoke and well aged brandy.
Dark Mild Summer Lightning
4.5%
Amber mild with floral fragrances of an English country garden.
Murder of Crows Downton, Wilts 1987
4.2%
Dark mild bewed with real black cherries in muscovado. Light amarillo hopping.
Gardenia Mild Black Country Special 5.1%
Wheat Beer
Christmas pudding combines with a dark roast character and a floral nose.
Kissingate Dudley, W Mids 1915
Speciality
5%
Smoky, dark porter brewed with German rauchmalz smoked over beechwood in the Bamberg area of Germany.
Lord Conrad’s
Dry Drayton, Cambs 2010
Her MajesTea
3.8%
Lightly-hopped straw-coloured beer. A blend of English and New Zealand hops.
Special for the jubilee, infused with tea as well as hops.
KCB
Summer blonde brewed with a single hop in three stages to give a lasting finish.
Slap ‘n’ Tickle Kings Cliffe, Northants 2014
No.10
4%
4.3%
Malty amber ale made with crystal malt and four different hops.
continued overleaf 42 43rd Cambridge Beer Festival
Main bar – continued Zulu Dawn
3.5%
Dark with red highlights. Citrus bitterness on a malty base.
Maldon
Maldon, Essex 2002
Dark Horse
6.6%
Chestnut beer brewed using golding hops. Smooth taste with fire and spice in the finish.
Hydrogen
2.9%
Low-strength golden session beer, with lemon notes and a dry, spicy finish.
Wrecked
7%
Dark copper bock-style beer. Toffee and caramel flavours, floral hops and a dry finish.
McMullen
Hertford, Herts 1827
McMullen IPA
4.8%
Mahogany-coloured beer brewed using speciallykilned amber malt for a smooth bittersweet flavour.
Mighty Oak
Maldon, Essex 1996
Captain Bob
3.8%
Amber bitter brewed with nelson sauvin hops from New Zealand. Fruity and hoppy with gooseberry, elderflower and grape in the finish.
44 43rd Cambridge Beer Festival
Commando
4.3%
Stronger and paler than normal light mild. Liquorice and burnt toffee dominate, with earthy and grassy hop notes and honey sweetness.
Oscar Wilde
3.7%
Dark mild with flavours of forest fruits and dark chocolate. Sweet taste with a bitter finish.
Mile Tree
Wisbech, Cambs 2012
Dark Secret
3.8%
Dark mild with hints of caramelised sugar and dark fruit flavours.
Woodrush
4.7%
English dark brown ale. Rich malt flavours with subtle hop aromas.
Milton
Waterbeach, Cambs 1999
Apollo
6.2%
Pale blonde, hoppy strong ale. Citrus hops over barley and wheat malts.
Cyclops
5.3%
Copper-coloured ale with a hoppy aroma and full body. Fruit and malt notes develop in the finish.
Main bar – continued Beer styles: Golden
Bitter
Old Ale
Barley Wine
Hippocrates
IPA
Lager
Fruit Beer
4.5%
5.4%
Fulbourn, Cambs 2004
Cambridge Pale Ale
3.8%
Pale-coloured ale: a smooth malt profile and restrained hop flavour.
Cascadian Light
4.1%
Straw-coloured, light-bodied beer. Citra hops give a citrus, tropical fruit aroma and taste, and bitterness in the finish.
Raspberry Wheat
4.5%
Fruity wheat beer with locally grown fresh raspberries. Mosaic hops give a tropical fruit, citrus and berry finish.
Moor
Bristol 1996
Old Freddy Walker
Dark, full-bodied old ale. Bramling cross hops provide a hint of orange and balanced bitterness.
Revival
3.8%
Hoppy bitter with a crisp finish and full flavour.
Sloe Walker
7.4%
Old Freddy Walker matured over sloe berries. The tart acidity of the sloes counters the rich beer, and the additional fermentation adds dryness.
Nene Valley Brewery Oundle Bible Black
2011
6.5%
Chocolate porter with sweet cocoa and dark malt aromas. Flavours of roasted grains and chocolate with coffee.
Wheat Beer
3.8%
Fenland Farmhouse Saison
7.2%
New world saison with spicy clove notes and a fruity citrus aroma. Tartness balances moderate spicy and citrus notes from chinook hops.
Nethergate Pentlow, Essex 1986 Please see the listings in the Brewery Bar section on p33. Peterborough, Cambs 1993
Akhenaten
4.9%
Pharaoh's gold in colour with a kiwi fruit aroma. Lime zest and citrus flavours yield to a hop resin background and a long, dry bitter finish.
Dreamcatcher
6.9%
Deep red with black fruit flavours and aromas. Marzipan on the tongue leaves a smooth, warming finish.
The Navi
5.5%
Malty amber-coloured ale. Summer fruit and citrus aroma and flavour, bitter on the finish.
Old Cannon
7.3%
Speciality
Ruby ale with roasted grains giving hints of chocolate, coffee and liquorice.
Oakham
8.4%
The last special edition of 2015. Amber-coloured barley wine with malty flavour and a hoppy finish from late-added cascade hops.
Heavenly Matter
Gluten Free
Dark Horse
Dark and moreish (Moorish) stout, brewed with Colombian coffee and a hint of orange.
Moonshine
Stout/ Porter
Vegan-friendly
Festival special packed with flavours from the UK, New Zealand and the US. Prepare to take the oath.
Othello
Mild
Bury St Edmunds, Suffolk 1999
Black Pig
4.2%
Black ale with pear drops and apples on the nose, and a smooth body.
Gunner’s Daughter
5.5%
Strong ale with hops, fruit, sweetness and bitterness in the flavour, and a hoppy, bitter aftertaste.
Opa Hay’s
Aldeby, Suffolk 2008
Biere Noire
5.2%
Dark and rich with a chocolate character.
Samuel Engel Meister Pils
4.8%
Pilsner-style beer with German hallertau hops. Light in colour with a hoppy aroma.
continued overleaf 43rd Cambridge Beer Festival 45
Main bar – continued
Otley
Pontypridd, Mid Glamorgan 2005
O9 Blonde
4.8%
Clear wheat beer spiced with roasted orange peels, coriander and cloves.
Otley 10 Oxymoron
5.5%
Deep brown with a tan head. Roasted malt aroma leads into resinous, earthy, citrussy, herbal hops and a lasting finish.
Out There Newcastle upon Tyne, Tyne & Wear 2012 Everybody Is a Star
5.5%
Orange saison.
Panther
Reepham, Norfolk 2010
Black Panther
4.5%
A dark, full-flavoured ale with bite.
Ginger Panther
3.7%
Fiery with ginger flavour and lemon notes.
Papworth
Papworth Everard, Cambs 2014
Mad Jack
4.1%
Light copper colour and gentle citrus aroma. Caramel overtones lead to a long, hoppy finish.
Robin Goodfellow
5.4%
Dark, full-bodied ale with a strong hop aroma. Heavy malts softened with dark fruit flavours and a smooth yet hoppy finish.
Poppyland
Cromer, Norfolk 2012
Coffee IPA
5.5%
An adventure in IPA involving coffee.
East Coast IPA
7%
American IPA with north Norfolk maris otter malt and new world hops, dry-hopped with columbus. Fruity, resinous and bitter.
Portobello
London 2012
London Pilsner
4.6%
Pilsner-style lager. Crisp and bubbly from long, cold fermentation and maturation.
Market Porter
4.6%
Aromas of cappuccino, chocolate, dark fruits and fresh peel. Velvety and rich, with notes of coffee, chocolate and hazelnuts.
Red Brewery
Great Staughton, Cambs 2012
White Duck
4.8%
White IPA with a smooth melon and grapefruit finish.
Salopian
Shrewsbury, Shrops 1995
Darwin’s Origin
4.3%
Copper-coloured beer with pronounced hop character and a refined malt finish.
Divine Comedy
3.9%
Contemporary mild. Soft bitterness and toasty malts with flavours of passion fruit, citrus and pine.
Siren
Finchampstead, Berkshire 2013
Broken Dream
6.7%
Breakfast stout with a touch of smoke, coffee and chocolate.
Liquid Mistress
5.8%
West coast red IPA. Burnt raisins and crackers balanced by citrus.
Slater’s
Stafford, Staffs 1995
Rye IPA
3.8%
American-style beer with a citrus bouquet balanced by a spicy, crisp taste from rye malt.
Smoked Porter
4.8%
Dark chestnut in colour. Beechwood-smoked malt and German noble hops give a spicy smoked flavour.
Son of Sid
Little Gransden, Cambs 2007
Bee Sting Bitter
3.6%
Light and hoppy session ale from a brewery next to four beehives. Unlike the brewer, no bees were harmed in the making of this beer.
Muck Cart Mild
3.5%
Dark mild with a long liquorice finish. Roast and fruit aroma, with chocolate and coffee taste and roast finish.
Raspberry Wheat
5.5%
Sourness from the wheat is balanced by the raspberries, leading to a refreshing beer.
St. Peter’s
St Peter South Elmham, Suffolk 1996
Grapefruit
4.7%
Wheat beer with zesty/pithy grapefruit in harmony with the hops and malt.
Star
Market Deeping, Lincs 2012
Festival Burton IPA
5%
Burton-style IPA. Malty sweetness and earthy English hops
continued overleaf 43rd Cambridge Beer Festival 47
Main bar – continued Beer styles: Golden
Bitter
Old Ale
Barley Wine
Meteor
IPA
Lager
Fruit Beer
4%
Ulverston, Cumbria 2008
(From) Bauhaus (to Our House)
4.7% 5.1%
Porter, darkest ruby. Caramel, dried fruit, light smoke, nutty.
Swannay
Swannay by Evie, Orkney 2006
Dark Munro
4%
Chocolate-brown mild with coffee notes from the chocolate malt and a hint of hops.
Orkney Blast
6%
Strong British ale, with balanced flavours from maris otter malt and English hops added early and late.
Sneaky Wee Orkney Stout
4.2%
Dry-hopped stout with flavours of roasted malts, light chocolate, coffee and dark berries.
The 3 Brewers of St. Albans Hatfield, Hertfordshire 2013
Special English Ale
4.8%
Robust ale brewed with chocolate malt for a deep copper colour. English hops give a hint of berries.
Three Blind Mice Little Downham, Cambs 2014 Please see the listing in the Brewery Bar section on p33.
Thornbridge
Bakewell, Derbyshire 2004
Colorado Red
5.9%
Hints of toffee malt, dried fruit, candied peel and fragrant hops.
Otter’s Tears
TinShed
Speciality
Gluten Free
Wheat Beer
Kimbolton, Cambs 2013
Black Stoat
4.8%
Deep roasted robust dry stout with a hint of chocolate.
Old Smokey
4.1%
Traditional bitter with a dry hop finish.
Pale, crisp beer with lager malt. Lemony and grassy hops.
Turbine Porter
Stout/ Porter
Vegan-friendly
Amber-coloured bitter blending four malts with three UK hop varieties.
Stringers
Mild
6%
Golden, well-hopped pale ale. Citrus, tropical fruits, slighly floral but with a malty backbone.
Tiny Rebel
Newport, Gwent 2012
Cereal Killer
3%
Light, hoppy, golden beer. Malts balanced with heaps of rolled oats and a trio of hops, including floral mosaic.
Dirty Stop Out
5%
Smoked oat stout with hints of smokiness and perfume aromas.
FUBAR
4.4%
Pale ale with floral hoppy flavours, leading into a dry spicy bitterness.
Toll End
Tipton, W Mids 2004
Charlie Blackout Stout 5.4% Full-bodied stout, brewed solely with challenger hops for a not-too-sweet finish.
William Perry
4.3%
Light chestnut ale, hopped with goldings for a crisp, bitter finish.
Turpin’s
Cambridge, Cambs 2015
Cambridge Black
4.6%
Full-bodied stout with rich coffee and dark chocolate notes. Hints of fruit, smoke and spice.
Meditation
4.3%
Pale ale with floral and citrus notes balanced with bitterness. New world hop character, with noble hops added in the copper.
Tydd Steam
Tydd St Giles, Cambs 2007
Arctic Fox’s Polar Beer 4.3% Golden beer, heavily hopped with a blend of hops from the southern hemisphere.
Dr. Fox’s Cunning Linctus 4.4% Deep gold bitter. Mango and lychee fruit flavours dominate, with a fresh hop aroma.
continued overleaf 48 43rd Cambridge Beer Festival
Main bar – continued
Wild Weather
Silchester, Hants 2012
Bohemian Like You
2.9%
Oatmeal pale with aromas of melon and grapes and a dry cereal finish.
Lemon Head
4.7%
Lemon and orange infused white IPA. Bitter orange peel and tart lemon, rounded off with a tropical hop note.
Wimbledon
Wimbledon, Greater London 2015
Common
3.7%
Sparkly golden ale with spicy orange notes with a light malt fruitiness.
Quartermaine
5.8%
Red Rye
5.8%
Red with a malty nose and hints of caramel and fruit. Citrus flavours, with spicy bitterness in the finish.
Windswept
Lossiemouth, Moray 2012
Weizen
5.2%
Cloudy hefeweizen bursting with bananas and caramel. Unfined.
Wolf
6%
Mahogany with a buff head. Malty aromas of biscuit and red fruits. Caramel sweetness, dried fruit and a touch of liquorice.
Wiper and True Milk Shake
Bristol 2015
4.1%
English-style IPA with fruity, spicy, floral hop aromas and a clean, dry, bitter finish.
Milk stout abundant with chocolate and vanilla.
Windsor & Eton
Woodforde’s
Windsor, Berks 2010
Conqueror 1075
7.4%
Black IPA brewed from five malts along with cascade and pacific jade whole-leaf hops.
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Woodbastwick, Norfolk 1981
Please see the listing in the Brewery Bar section on p33.
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Cider Chris Rouse, bar manager, introduces you to the cider bar. At this festival we bring you a wide range of ciders and perries from most cider producing areas, including an ever expanding range from Cambridgeshire and the five other counties in East Anglia. We’re introducing cider and perry from a few new makers, from East Anglia and further afield. We’ll also see the return of many producers who have not been seen at the festival for a number of years.
Back to basics Real cider and perry have been enjoyed in Britain since Roman times. Many people have discovered the delights of these traditional beverages, and the rich world of flavours they offer. While methods of production have benefited from modernisation, the basics still stay the same: pick, press, ferment, enjoy! Cider and perry made using these traditional methods are unpasteurised, uncarbonated and full of natural flavour. The taste 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! All of the well known 'industrial' ciders are not recognised by CAMRA as real traditional cider or perry. 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. Wassail!
Ciders
(SV) = Single variety Apple Cottage Hertfordshire F.T.J. Filthy Tramp Juice KT Batcheldors JB
Sussex (West)
Berties Essex OBSession Biddenden Bushels
Kent
Cam Valley Cambridgeshire Cambridgeshire Kingston Black (SV) Dabinett Blend Scrumptious (SV) Cambridge Cider Co. Angry Wasp Much Merriment Scratters Reward
Cambridgeshire
Cassels Cambridgeshire Summer Session Sweet April Shelford 138 Castlings Heath Organic Original
Suffolk
Cromwell Cambridgeshire Oliver’s Choice Oliver’s Sweetheart Session Crones Norfolk Rum Cask User Friendly (Organic) Whisky Cask Delvin End Essex Summer Festival (Spiced)
43rd Cambridge Beer Festival 53
Cider and perry – continued Double Vision Cider
Kent
Ermine’s Treat Cambridgeshire Weasel’s Wevenge Franklins Fuddle Gasper
Bedfordshire
Hancocks Cider
Devon
Hardings Cambridgeshire 3 Counties Bounty 3 Peace Sweet Russ’ Revenge Hereward Cambridgeshire Cambridgeshire Cider Cider Apple Hubz’s Cambridgeshire ‘Ang Over Jonty’s Norfolk Early Night Red Sky King Brain Cider
Somerset
Lambourn Valley Swansong London Glider Cider
Berkshire
Essex
Malvern Magic Cider
Herefordshire
Mayfly Hertfordshire Herts Desire Portugeezer Orgasmic Staffordshire Cider Parsons Choice Somerset Cider Penallt Cider
54 43rd Cambridge Beer Festival
Monmouthshire
Cider and perry – continued Pickled Pig Cambridgeshire Cox (SV) Old Spot Porker’s Snout
Apple Cottage Pyder Baldock
Polgoon Cider
Berties Essex Galanthus Perry
Cornwall
Potton Press Bedfordshire Happy Medium Sweet Spot S.O. Cider Cambridgeshire Barrel No. 3 Pigeon Scarer
Kent
Twisted Cider
Dorset
Cambridge Cider Co. President’s Perry
Little Red Rooster Cider Perry
Sussex (East)
Udders Orchard Luddite Dry
Cam Valley Cambridgeshire Punters’ Perry Cambridgeshire
Double Vision Kent Impeared Vision Perry
Spinney Abbey Cambridgeshire Monk and Disorderly Nun Bee-Having Badly (with Honey) Virgin on the Ridiculous Turners Cider
Hertfordshire
Cromwell Cambridgeshire Cavalier Perry
Simon's Cambridgeshire COX!!! East Meets West Short Stirling South Downs Cider
Perries
Malvern Magic Perry
Sussex (East)
Herefordshire
Orgasmic Staffordshire Parton Perry Penallt Perry
Monmouthshire
Pickled Pig Cambridgeshire Apples & Pears
Yorkshire
Bedfordshire
Simon’s Cambridgeshire Conference Peary Perry
Venton Devon Straw Pressed Watergull Orchards Cox (SV) Farmhouse “Sweet” Williams & Hughes Cider
Potton Press Pyder
Cambridgeshire
Herefordshire
Watergull Orchards Perry
Cambridgeshire
Apple Juice Cam Valley Bramley Cox Red Pippin
Cambridgeshire
43rd Cambridge Beer Festival 55
At Latta Hire Limited, we supply portable loos for all occasions from the most luxurious weddings and parties through to building and large construction sites. Whether you’re looking for a sturdy unit for work men, or a luxury unit for guests dressed in their finest, we have the Portable Loo you need. We also supply mobile fridges, freezers and chiller units for long or short term hire. Call us today on 01487 842 333, or visit our website at www.lattahire.co.uk
Latta Hire Ltd are pleased to support the 2016 Cambridge Beer Festival
56 43rd Cambridge Beer Festival
Cheese and beer Better together? Definitely. Roger Hart tells us why. It’s not unusual at the festival to hear a louder shout of disappointment for the closing of the cheese counter than the calling of last orders. There’s a reason for that – cheese and beer are brilliant together. The simplest matching rule is: milder cheeses with lighter beers. Of course, that could leave you missing out on, say, offsetting the creamy sharp saltiness of a soft goat’s cheese with the rich, full body of something like the Anspach & Hobday Stout Porter. Here are a few more beer and cheese pairing suggestions – I’ve not covered all the styles, but this should help you start.
Golden, gently hoppy ales The simple clean creaminess of a Somerset brie (and similar soft, gooey, but mild cheeses) shouldn’t be overly messed with. So a golden ale with a little fruit (maybe Moonshine Heavenly Matter, or Baker’s Dozen Electric Landlady) would go beautifully. You also wouldn’t go far wrong with a white stilton.
All the hops: IPAs, light and dark Goat time. To be honest, goat’s cheese will go with anything hefty and complex: a big dry stout or a black IPA. Try one from Cloudwater or Great Heck. Hops will trample any subtle flavours, however, so this might be the place for cheeses with washed rinds. Stinking Bishop is the English classic. Or you could go to town on bitter flavours: Hereford Hop is a hard-ish cheese with hops packed into the rind.
Medium brown, about 4% abv A solid bitter is what many think of when you say “ale”, and cheddar isn't far off the same for cheese. They work together, too. With both, there is a little sharpness and there aren't any overpowering flavours.
Alternatively, try a pint of Moor Revival or Milton Pegasus with wensleydale, or even a gentle, crumbly ewe’s cheese. Y Fenni is a classic Welsh cheese, made with beer and mustard, and it’s great with a robust bitter – perhaps the Old Cannon Gunner’s Daughter. Stronger bitters, bests, and old ales will complement the smoked versions of similar cheese. Try a Bexar County Scarecrow Army, or a beer that’s smoked itself.
Rich and dark: porters, stouts and the odd barley wine A stout with a bit of sweetness just wants to cosy up to a nice salty blue. Something creamy like a Cambridge Blue, or a Dolcelatte will have the body to go with a big, hefty porter, or a stout that isn’t too dry. A really mature, crumbly stilton could overshoot here, but try something like a Portobello Market Porter with the creamy blues. For more resinous beers like imperial stouts, maybe go sharp – Lincolnshire Poacher will cut right through it.
Milds Milds are tricky, and much underrated. They're dark but easy-drinking, often with a little nut and caramel. Alpine-style semi-hard cheeses have a softness and nuttiness that matches mild, and both are subtle. A good raclette or gruyere, maybe. The UK makes gruyere in Cheshire, or you really can’t beat a Cornish Yarg with a pint of mild.
Mix and match Obviously that doesn’t cover everything. What about wheat beers, or cheeses with fruit in? We have around 200 beers from the UK alone, and well over 50 cheeses. New cheeses will be available each day, and we do our best to keep as many of the beers on at once as possible, so there are lots of opportunities to discover an exciting new pairing. 43rd Cambridge Beer Festival 57
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Wine Bolney Estate Bolney, West Sussex Lychgate Red 12.5% Medium bodied dry red with juicy plum and berry flavours.
Chilford Hall Linton, Cambridgeshire Müller Thurgau /Schönburger 2013 11% Pale, straw coloured white wine bursting with grapefruit and lime flavours.
Müller Thurgau/Reichensteiner 2013 11% Lemon, lime and elderflower aromas with a lingering finish of ripe pear.
Ortega /Reichensteiner 2013 11% Melon and pear flavours lead to a long, dry finish.
Müller Thurgau Siegerrebe 2014 11% Green apple and pear flavours with a marzipan bouquet.
Blush 2014 10.5% Dry rosé, ripe strawberries on the palate and a long smooth finish.
Chilford Hundred 2011 12% Sparkling wine with grapefruit and lime zest on the palate.
Chilford Hundred 2013 Sparkling Pinot Noir 12% Grapefruit, lime and orange zest flavours.
Dedham Vale Boxted, Essex Mayflower 2014 12% Dry white wine with peach flavours.
Reserve 2013 10.5% Ruby red medium bodied wine with red berry aromas.
Sparkling English Brut 2013 12% Fresh fruit flavours and yeasty overtones.
Demi Sec Sparkling Rosé 2013 12% Crisp and refreshing with strawberry aromas.
Elysian Fields Ely, Cambridgeshire Bacchus 2013 10.5% Medium dry, gentle floral notes and a dash of citrus.
Pinot Noir 2013 10.5% Off-dry rosé, crisp acidity with hints of strawberry and peach on the palate.
Acolon 2014 11% Light and fruity dry red wine with cherry and plum flavours.
Giffords Hall Hartest, Suffolk Madeleine 2014 11.5% Very dry, crisp and refreshing.
Bacchus 2014 11.0% Dry with tropically extravagant fruit flavours.
Light Oak 2014 11.5% Lightly oaked, dry, with a slightly buttery finish.
Rose 2014 11.5% Crisp acidity with a strawberry bouquet, white fruit and floral accents.
St Edmundsbury 2014 11.0% Chunky red with loads of fruit and a heavy mouthfeel.
Sparking 2013 12.0% Subtle hints of pear and hazelnuts with a biscuity dry finish.
Warden Abbey Cardington, Bedfordfordshire The NonConformist 2014 Apricot and tropical fruits on the palate.
The Founder 2013 ABV 12.0% White flower fragrances, green apple and peach flavours. 43rd Cambridge Beer Festival 59
Mead Joanne Fried raises a glass to Britain’s bees.
Forget hops and grapes; let’s talk honey. Pure fermented honey, also known as mead. This year you’ll recognise the usual suspects, such as Traditional, Moniack and West Country meads. And once again, our Spiced and Christmas meads will tickle your tastebuds with their yummy homage to mince pies and Christmas pudding. Tournament, last year’s mead of the festival, is back again too. All of the mead at this festival is from the British Isles, from dry to sweet, all flaunting how gorgeous British mead can be. Moniack has regularly represented Scotland on the list, but this year we are proud to also include a new smaller Scottish producer. Just south of the Cairngorms, The Rookery uses produce from the land around their premises to craft unique meads and we are delighted to say their master craftsman will join us for the festival. So whether you drink your mead in a wine glass, tankard or drinking horn – I hope you enjoy this year’s selection.
Lindisfarne Northumberland Lindisfarne Mead 14.5% Light-coloured with a clean, light, floral honey flavour.
Pink Mead 12% Pink-coloured mead with orange zest.
Lurgashall West Sussex Spiced Mead 13% Medium sweet with a spicy taste.
Whiskey Mead 20% Fortified with honey and scotch.
Lyme Bay Devon Traditional Mead 14.5% Sweet, light and full-flavoured. A good mead to begin with.
60 43rd Cambridge Beer Festival
West Country Mead 14.5% Medium sweet with a slightly dryer spiced edge.
Christmas Mead 13% Christmas pudding spices in a glass.
Tournament 11% Dark and sweet, with a discreet hint of ginger.
Moniack Inverness Moniack Mead 14.6% Dark, rich, peaty mead made with water from the Scottish highlands.
The Rookery Blairgowrie Lavender Mead 17% Intense lavender taste followed by a hint of gingerbread.
Midwinter Mead 17% Oranges, fresh root ginger and frankincense. An authentic medieval taste of winter.
Cyzer Mead 17% Crab apples foraged in a nearby glen give a cider-like mead.
Mountain Ash Mead 17% Earthy and savoury, this mead can be very dry and tart without being sour.
Spruce Mead 17% Citrus and zesty on the tongue, with woody fragrances.
Champion of the Thames King Street, Cambridge 01223 351464 Traditional Real Ale pub open all day, every day from 12 o’clock and just a five minute walk from the beer festival. @ChampThames
Welcome to the Clarendon Arms. A traditional public house since 1812, serving pub food at its best using seasonal and locally sourced produce to create a delicious home cooked menu. We have a lovely dining area and bar with an open fire for those winter nights and for those warmer days a beautiful courtyard garden. We serve a selection of five real ales, wines and spirits, so there is a little something for everyone, Oh, and well behaved dogs and children are very welcome. For any information give Bex a tinkle on
01223 778272 you can also follow us on Twitter
@clarendon_arms
www.theclarendonarms.co.uk 43rd Cambridge Beer Festival 61
THE SIX BELLS • FULBOURN•
The White Family welcome you to their warm and friendly pub dating back to the 15th century, nestled in the heart of Fulbourn. A proper local with a love of real ale complemented by good old fashioned home cooked food. As well as the bar areas we have a lovely light dining area, a large function room for parties and not forgetting the large garden for the summer.
Six real ales at all times, two constantly
changing guests plus a real cider
9 High Street, Fulbourn CB21 5DH Telephone: (01223) 880244 www.thesixbellsfulbourn.co.uk
62 43rd Cambridge Beer Festival