Leeds CAMRA Full Measure 126

Issue 126 | Winter 2013/14 | Free, please take one

www.newfullmeasure.org.uk

LONDON, THE BIG SMOKE

Where the streets are paved with real ale

THERE'S ANOTHER NEW BREWERY IN LEEDS? Oh Bobage!

FIVE-MINUTE ACTIVISM Getting started and making a difference

FINALLY AT LONG LAST The Kirkstall Bridge Inn opens its doors

Newsletter of the Leeds Branch of the Campaign for Real Ale

Welcome! elcome to issue 126 of New Full Measure. We hope you’ll find some items of interest amongst our pages.

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One of the fun little tasks of editing the magazine is reading the comments of the team of proof readers as they oversee the rough copy that comes across my desk.

In amongst the usual punctuationbased observations was this little gem that got me thinking.

The other thing was a couple of upcoming beer and food matching evenings hosted by beer sommeliers (experts with qualifications related to beer tasting). [Aside: no objection here, but I always wonder why, with cask ale being such an English thing, we went to French for a word for an expert.]

Good question. Why do we feel the need to lean on the French language for a term to describe our beery experts? I mean, at the end of the day, we just need an English term for someone who knows a bit about the way beer should taste, don’t we?

Ok, so maybe they need to have some understanding about the process by which a particular beer is made and how that compares to other styles of beer, though in order to understand the comparison you’d probably have to know how most beers are made. Oh and then there are ingredients, can’t forget the ingredients. Take hops, there are over 42 types of hops grown in the UK alone and over 100 types worldwide. I guess you’d need to have at least a passing knowledge of the various types

and the flavours they bring to the beer in question, not to mention the malts, yeast strains and even the water. Of course, then there’s the matching, the pairing of greattasting food with proper beer in such a fashion the palate isn’t shocked into submission.

Which I suppose brings us back to where we started. When dining in a restaurant many of us would be looking for that bit of expertise and guidance the Wine Sommelier brings to the table, to steer us towards the best bottle to go with our chosen menu, or budget!

When you take all this into account perhaps it’s right and fair that people who have attained this level of knowledge in all things beer should embrace the title Beer Sommelier.

Heck who knows, maybe one day we’ll even be able to drop the Beer prefix.

In this issue Mike Hampshire takes us around Skipton, while Warren Yabsley walks the streets of London. Closer to home we have an article from Jeff Utley on a new Harrogate venture, and a new opening in Kirkstall, the Kirkstall Bridge Inn, is our Pub of the Moment. Leeds Vice Chair Sam Parker updates us on the latest campaigns and Christine Jopling launches the new Meet the Brewer feature.

As ever we have all the latest pub and brewery news, award news and the diary for coming events.

Thanks to everyone who has contributed to the NFM this quarter. If you’d like to submit an article, a letter or even a photo please get in touch at editor@newfullmeasure.org.uk Your NFM editor, Tony

New Full Measure is produced by the Leeds Branch of the Campaign for Real Ale. The views expressed are not necessarily those of the editor, CAMRA Ltd or its branches.

Copyright © Leeds CAMRA 2013.

NFM Towers Address: Leeds CAMRA, c/o The Grove Inn, Back Row, Holbeck, Leeds LS11 5PL. Email: editor@newfullmeasure.org.uk Web: www.leeds-camra.com www.newfullmeasure.org.uk Twitter @LeedsCAMRA Subscriptions may be had at a cost of £3 for six issues by sending a cheque payable to “Leeds CAMRA” to the above address. Back issues are available for £1 an issue by sending a cheque to the same address. Currently all previous issues are available.

Contributions are welcome from any CAMRA member, and may be sent to the above email address or by post.

Contributions may be edited for reasons of space, and may be held over for future issues. 4,000 copies distributed quarterly to pubs in Leeds and beyond.

Publication Dates: The next issue of NFM (#127) will be published on March 6th 2014.

NFM #127 copy deadline is 5th Feb 2014

Advertising: For advertising enquiries contact: Jane Michelson Tel: 01733 211410 Mobile: 07732 393621 Email: jane@orchardhousemedia.co.uk Rates: Colour Rates per insertion (exclusive of VAT) are: Quarter page £70 Half page £130 Full Page £240 Cover Rates Inside Front / Inside Back £275 Outside Back Cover £300 Discounts available for series bookings.

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News

Pub, Brewery & Fest Leeds Brewery Opens First Pub Outside the City Leeds brewery, in a financial deal with Santander, has secured funding of £395,000 to expand production capacity. The deal was announced as the Leeds-based brewery prepared to open its first premises outside Leeds. The Duke of York, a former estate agents, faces Kings Square at the top of the historic Shambles in the heart of York.

This is the seventh opening for the company, and the second this year, after the excellent Crowd of Favours.

The Myrtle Tavern Last month saw the first anniversary of the pub’s collaboration with local brewery Ridgeside on their house brew Myrtale. In true Myrtle fashion Scott Westlake and his team behind the pumps put on a night to celebrate the anniversary in style. Alongside the Myrtale were several other Ridgeside brews with Ridgeside owner Simon Bolderson on hand to oversee proceedings.

The Flying Duck, Ilkley After more than 30 weeks of painstaking restoration work at a cost in excess of £200,000, Wharfedale Brewery's first brewpub, the Flying Duck, finally opened its doors in Ilkley last month. The pub has been renamed the Flying Duck in a nod to its most famous previous name, The Mallard. The property is Ilkley's oldest

pub building, dating back to the early 1600s. The current Grade II listed structure was built as a farmhouse in 1709 and retains many of its original features.

The pub will serve nine rotating cask real ales (from Wharfedale and other microbreweries throughout the UK), draught ciders, continental lagers and bottled beers from around the world.

CAMRA Members’ Weekend CAMRA's Members' Weekend, featuring the National AGM and conference, will be taking place at the Spa Complex in Scarborough, on Friday 25th - Sunday 27th April 2014. Pre-registration to this event is now open and we hope that you will be able to make this key event in CAMRA’s calendar: www.camraagm.org.uk.

Collingham Ales Collingham Ales, a microbrewery producing two handcrafted ales, Journeyman, a 3.9% best bit-

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ival News ter and Artisan's Choice, a 4.4% golden ale, have added a new seasonal beer to the roster. Winter Warmer is a 4.6% ruby beer described as “warming and herbal with a late citrus kick of passion fruit and peach�. Expected to be available between and November and March.

The Royal Hotel Station Street, Pudsey LS28 8PR 5 Cask ales always on sale Newly refurbished traditional tavern Transformed function room with private bar available for hire

Notable CAMRA festivals coming up: Manchester Beer & Cider Festival Velodrome Manchester, Weds 22nd to Sat 25th January

Festive menu available 1st December - 22nd

25th Bent and Bongs Beer Bash Formby Hall Atherton, Manchester, Thursday 30th January to Sat 1st February

excluding Mondays and Tuesdays

For bookings call: 07923 383 282 32nd Fleetwood Beer Festival Marine Hall, Thursday 6th to Saturday 8th February National Winter Ales Festival 2014 The Roundhouse, Derby, Weds 19th to Sat 22nd February

thenewroyalhotelpudsey

@alehousepubco

Gateway North, Crown Point Road LS9 8DZ LIVE

Stockton Ale & Arty Beer Festival ARC Dovecot Street Thurs 20th to Sat 22nd February Notable non-CAMRA Beer Festivals SIBA BeerX iceSheffield from 12th to 15th March 2014

SPORTS HERE

3 Ales on Handpump Open 12noon - 11pm Saturday and Sunday

Show your CAMRA Membership card at the bar at time of ordering to claim discount.

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Kirkstall Brewers It’s all change!

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hings are happening at Kirkstall Brewery.In the summer, Head Brewer Dave Sanders innovator, award winner, inventor of such great brews as 1872 Porter, plus of course the Kirkstall range including Kirkstall Pale, Black Band Porter and Drop Hammer - moved on to become part of the team at Saltaire Brewery.

Dave’s a real talent in the brewing world and, of course, a Leeds man, so we were very sad to see him go. We wish him well!

Meanwhile, back at the fort, multi-talented Alex Dodds - Dave’s right hand man for a year, with brewing experience at Wensleydale and a familiar face behind the bar at Arcadia - has stepped up to the mash tun and taken the role of head brewer. The brewing team has grown, and there are now three brewers at Kirkstall. Tom Summerscales - Ossett brewer, technical genius with an Honours degree in Brewing and Distilling and long-time home brewer - joined in the summer, and Matt Lovatt - creator of the awardwinning Paper Tiger beer which wiped the floor with the competition at the Leeds International Beer Festival - is the latest recruit.

ALEX 1. What is your favourite pub in Leeds (except the Old Bridge!) and why? Arcadia. Previous employment means I know 90% of the clientele.

With demand for Kirkstall beers continuing to grow, it’s all hands on deck. There are plans to create more than one brew a day, with an eye on doubling capacity by the start of 2014. Two 30 barrel tanks are ready for installation - one for fermentation, one for cold liquor - in the newly re-arranged brewery. Retaining beer quality is the main aim, but with this lot in charge there shouldn’t be any worries on that score.

5. What was the best/worst thing you ever did as a homebrewer? Not pay enough attention to the impact/implications of yeast.

As if brewing all this cask ale isn’t enough, a brand new line of bottled beer is hitting the shelves, and the fridges at the Kirkstall Bridge Inn. Dissolution IPA Extra is a pale ale, based on the Generous George recipe, and comes in 500ml bottles with a lovely traditional label and bags of flavour. Visit Beer Ritz in Headingley or the beer aisle of your local Sainsbury’s for more

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details! There’s more to come....Three Swords is next on the list for the bottling treatment, and with Kirkstall Brewery’s reputation for innovation, who knows what will happen next?

We asked the brewing team at Kirkstall to answer a few questions to give us an insight into the mind of the creative brewer, and here’s what they came up with.....

2. Have you ever been arrested? No comment.

3. Chips or jacket potato? Chips.

4. If you could collaborate with any other brewery in the world (including the UK) what would it be, and why? Sierra Nevada. The benchmark of quality.

6. Name your top 3 beers ever. Pilsener Urquell, Sierra Nevada Pale Ale, Stone Arrogant Bastard.

7. Favourite dinosaur? “Not the Mamma” 8. What was your real ale epiphany?

Theakstons Best Bitter.

9. Doctor Who or Downton Abbey?

None of the above.

KIRKSTALL BREWERS INTERVIEW 10. If you were allowed to brew any kind of beer, no matter how crazy, at this brewery, what would it be? Dunkel. Fond memories of Bavaria.

TOM 1. What is your favourite pub in Leeds (except the Old Bridge!) and why? Duck & Drake, unexpectedly good.

Yorkshire ‘lambic’ and blend it with the real deal from Brussels. Maybe some rhubarb in there too?

5. What was the best/worst thing you ever did as a homebrewer? Brewed a pretty passable traditional Burton Ale. 6. Name your top 3 beers ever. Orval, Cantillon Gueuze Bio, argh, this is tough. Orval again?

2. Have you ever been arrested? Only by the fashion police.

7. Favourite dinosaur? Never met ‘em, would be rude to pick a favourite.

3. Chips or jacket potato? Chips.

8. What was your real ale epiphany?

Probably O.P. or Hawkshead Bitter. More of a creeping tendency than an epiphany.

4. If you could collaborate with any other brewery in the world (including the UK) what would it be, and why? Maui Brewing. Trip to Hawaii of course.

5. What was the best/worst thing you ever did as a homebrewer? Having poor grammar in a question.

6. Name your top 3 beers ever. Stone Ruination IPA, Black Isle Dunkelweisse, Kirkstall BYB.

9. Doctor Who or Downton Abbey?

I would self-immolate before I watched Downton.

So Dr. Who. 10. If you were allowed to brew any kind of beer, no matter how crazy, at this brewery, what would it be? Install massive wooden vats to age beer and blend. An under-appreciated art.

Would need to be something strong (10-12%).)

7. Favourite dinosaur? Triceratops.

8. What was your real ale epiphany?

Definitely Tetleys.

9. Doctor Who or Downton Abbey? Dr.Who. 10. If you were allowed to brew any kind of beer, no matter how crazy, at this brewery, what would it be? Definitely a ginger IPA. Mostly due to the other brewers hating ginger.

MATT 1. What is your favourite pub in Leeds (except the Old Bridge!) and why? Arcadia. Cask, dogs and someone to have an argument with. What’s not to like?

2. Have you ever been arrested?

I have never been caught.

3. Chips or jacket potato? Chips made from jacket potatoes.

4. If you could collaborate with any other brewery in the world (including the UK) what would it be, and why? Cantillon. Make a

Leeds CAMRA John Rowe The Grove Inn, Back Row Holbeck Leeds LS11 5PL Committee members Chairman: John Rowe 0113 22439254 Branch Contact: Mike Hampshire Branch Secretary: Mark Shaw Festival Organiser: David Dixon Locale Coordinator: David Dixon Membership Secretary: Mike Hampshire Newsletter Editor: Anthony Coltman Press and Publicity Officer: Sam Parker Pub Database Holder: Dave Ansley Social Secretary: Charlie Cavaye Treasurer: Keith Sunderland Webmaster: Christine Jopling

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REAL HERITAGE PUBS

Britain’s Best Real Heritage Pubs eeds is fortunate in having a number of nationally-important heritage pubs in the city. Earlier this year CAMRA published a new book entitled “Britain’s Best Real Heritage Pubs” which lists the most important heritage pubs around the UK.

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Probably Leeds’s jewel in the crown is the Garden Gate pub in Hunslet and in September the pub’s manager, Richard Davis, was presented with a certificate to mark the pub’s inclusion in the book. The pub is a very fine little-altered Edwardian pub built in 1903 and is a treasure trove of tiling, faience, woodwork and glass.

The pub is now listed Grade II*, an important accolade in itself covering only 5.5% of listed buildings.

The book covers the other nationally-important heritage pubs in Leeds. These include probably Leeds’s most famous pub Whitelock’s, off Briggate, plus The Adelphi, Leeds Bridge and The Cardigan Arms on Kirkstall Road. Of concern are two important pubs that can no longer be included, namely The Beech, Tong Road., which is closed and boarded up, and The Rising Sun, Kirkstall Road., also closed and boarded up following a fire.

The Adelphi, built in 1901, is one of only three Thomas Winn-designed Victorian drinking “palaces” remaining in Leeds and was statutorily listed in 1998. It has four distinct rooms served from a small corridor bar. Many of the original fitments still remain.

This important new book from CAMRA is lavishly illustrated with new colour photos and covers all parts of the UK showing the finest of the nation’s most precious survivors.

The Garden Gate, 3 Whitfield Place, Hunslet, LEEDS LS10 2QB.

Britain’s Best real Heritage Pubs Published by CAMRA 2013 £9.99 The Beech, Leeds, is closed, boarded up and for sale.

If you know of someone who wishes to ensure this Real Heritage Pub remains as a The Beech image provided by pub and not convert- WRB, Brewery History Society ed to other uses can you please ask them to ring Sam Frankland of Colliers International 0113 200 1808 now to arrange a viewing.

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Seasonal Recipe

Ah, Christmas! s ever the season of goodwill has sneaked up on me again. Just as I get over the festivities of Hallowe’en and Mischief Night suddenly I’m faced with the looming juggernaut of foodie celebration that is Christmas. As the once proud owner of a black Santa hat with the words “Bah Humbug” inscribed upon it I think it comes as no surprise that I’m not a massive fan.

Working for many years in hotel and restaurant kitchens, where Christmas parties start around the first of December and don’t let up till the middle of January, there’s only so many times you can see a party hat or hear the sound of “I Wish it could be Christmas every day” belted out on a novelty kazoo from a cracker! Christmas everyday?! Roy Wood has a lot to answer for!

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And breathe...

That said, without Christmas we wouldn’t have some of the most comforting food, designed to promote a sense of wellbeing and generosity, to build up a person to withstand the cold winter months to come. Traditional winter puddings build layers of fat upon sugar binding all together with dried fruits and nuts for the extra kick of energy! And what do we precede this with? Rich darkly-stewed meats in the form of casseroles, braises and pies we prepare for a festival of throwing caution to the wind and reaching for seconds with a shrug of the shoulders and a halfmeant promise to get fit in January. Count me in!

This recipe is adapted from one I read many years ago for a chicken and bacon pie. Calling itself a Yorkshire Double Crust Pie it has a buttery, short, pastry case, and lurking inside you find a layer of rich suet pastry, soaking up the meaty liquor from the filling. This unique feature allows the filling to be wet and self-saucing whilst allowing the shortcrust lid to bake to a crisp finish. I’ve adapted this version to use beef and mushroom with Old Peculiar from Theakstons providing the rich beery liquor.

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For this recipe, you will need.

For the pie filling 4 tblsp 400g

vegetable oil braising steak (buy this as a whole piece and cut it yourself into large chunks) 2 large onions, diced 4 large carrots, peeled and diced 2 tblsp plain flour 500ml Old Peculiar 1 beef stock cube mixed with 200ml boiling water 200g chestnut mushrooms, halved 2 tblsp Henderson’s Relish Small bunch each thyme, bay leaf and parsley, tied together

For the shortcrust pastry 500g 125g 125g 2 1tblsp

plain flour lard butter medium eggs wholegrain mustard

For the suet pastry 125g 125g

beef suet, shredded self-raising Flour

Start by making the pastries. Combine the flour, butter, lard and mustard in a food processer and pulse until a breadcrumb-like mixture is achieved.

Add the eggs and pulse a few times to bring the mixture together. Remove from the processor either into a bowl or onto your work surface and work in with your hands until a pliable dough is achieved. Wrap this in cling film and rest in a cool place.

Seasonal Recipe For the suet pastry, combine the suet and the flour and mix in a little cold water, bringing the dough together with your fingers. Continue to add a little water until the dough is soft and pliable without being sticky. Cover and rest in a cool place.

For the pie filling, heat the oil in a deep-bottomed pan over a medium to high heat. Season the beef and coat in a little plain flour. Fry the beef in the oil until the meat is well browned and then remove to a plate and set aside.

Add the onion and carrots to the pan and fry them taking care to stir the mixture as they fry and work loose any bits of flour or beef that are stuck to the pan with a wooden spoon. Add the mushrooms and continue frying.

After 5-6 minutes return the beef to the pan, including any juices on the plate, then add the beef stock and ale. Bring this to a rolling boil for 5 minutes. Add the Henderson’s Sauce and season to taste. Place in a casserole dish and cook in the oven for 1 hour, or place in a slow cooker on high for a similar time.

Whilst that is cooking, prepare your pie dish.

The dish in question should have the depth to hold the filling and be ovenproof. Grease the inside of the dish with a little oil or butter. Divide the shortcrust pastry into three equal pieces and combine two of those pieces to be rolled out for the base saving the last third for the lid.

Roll out the base to be around a quarter-inch thick and large enough to cover the pie dish,

overlapping the sides by a couple of inches. Place the base in the dish and gently press the pastry against the sides to leave no gaps or air under the pastry. Then again gently ease the overlapping pastry against the sides of the dish. (When baking, pastry shrinks, this overlap will ensure that the pastry doesn’t fall away from the top of the pie dish.)

Add a piece of greaseproof paper and something to keep it in place (Copper coins can work well here though be careful as they will get hot!) Bake in the oven at gas mark 4, 350 F, 180 C for about 8 minutes. Remove the paper and egg wash the inside of the pastry. Return to the oven for a further 5 minutes.

To assemble the pie, add the beef filling to the pie dish, it should come to an inch from the top of the dish. Roll out the suet pastry and cover the top of the filling, tucking the edges down inside the pastry case. Finally, roll out the remaining pastry shortcrust for the lid, placing it over the suet and crimping the edges to stick it to the pastry base. Egg wash the lid to ensure an even brown glaze after baking.

Place in the oven at gas mark 5, 375 F, 190 C for 45 minutes.

This pie is best served hot from the oven and will make a great centrepiece for any seasonal gathering of friends and family.

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DUCK & DRAKE Kirkgate, Leeds, LS2 7DR HUNTERS INN Harrogate Road, Pool in Wharfedale, LS21 2PS NEW HEADINGLEY CLUB St Micheals Road, Headingley, LS6 3BG

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OTLEY TAVERN Newmarket, Otley, LS21 3A RODLEY BARGE, Town Street, Rodley, Leeds, LS13 1HP STICK OR TWIST Merrion Way, Leeds, LS2 8PD THE WRENS HOTEL, 59-61 New Briggate, Leeds, LS2 8JD

THREE HULATS 13 Harrogate Road, Leeds, LS7 3NB TROYDALE CLUB Troydale Lane, Pudsey, Leeds, LS28 9LD WHITE SWAN High Street, Yeadon, LS19 7TA

Brewery News

Oh Bobage The new Bobage brewery recently launched its first line of bottled beers. Bloke from Hull, David Litten, was there to capture all the excitement.

ased in the Lower Wortley area of Leeds, Bobage brewery is the creation of Jason and Sarah Salvin. By day they run Production Light & Sound Ltd, however like many people, Jason has often thought of becoming a brewer.

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He came up with the name “Bobage” whilst visiting a vineyard in Australia on a holiday in 2007. For many years this had been a term of frustration used by his family when something went wrong such as trapping a hand in a door or hitting a finger with a hammer.

Jason and Sarah spent some time considering which direction to take for brewing, what type of beer to produce and all manner of variations on the brand. Over the last few years the main drive was to realise the dream, to create new and revive old recipes, to use locally sourced ingredients in their unique bottled-conditioned beers and, most importantly, to have fun.

This dream finally became reality earlier this year with the purchase of a 50 litre system which can produce small batches enabling the business to respond readily to changes in demand. They designed and built their own bottle-washing plant to cut down on time and improve efficiency on brew days. A typical day starts with filling the brew kettle and ends with using the cooling water to wash and rinse bottles, which are filled from the previous brew, in one of the fermenting vessels. Currently there are three fermenters with brewing and bottling taking place once a week. However, this can easily be increased by the addition of more vessels, the only limit being space. It’s all down to demand and, of course, marketing. If all goes well larger premises will be sought to upgrade to a 200 litre or 500 litre system.

As part of the business strategy, Bobage brewery have purchased their own label printer and software to keep printing costs down allowing them to compete with the larger breweries. It also means that small customised label runs for corporate and private events can be quickly produced.

The two brands are the Crew Brew for events and the Wilsons Vintage series paying homage to Jason’s grandfather. The two current Crew beers are Rusty Podger - a rich rusty amber coloured ale at 3.7% ABV - and Triple AAA a light, refreshing pale golden ale at 3.9% ABV. The first of the Wilsons Vintage series is No 1, a dark amber ale with a hint of caramel also at 3.9% ABV. The second is Wilsons Vintage Green, a refreshing 4.2% amber real ale made using the first crop of Sovereign hops from Matt and Chris at Yorkshire Hops at Ellerker in East Yorkshire. On the 25th October Jason and Sarah met Chris from Yorkshire Hops and Adrian and Vicky Pettit at their “Yorkshire Ales” shop in Snaith to launch and taste the first bottle of Wilson's Vintage Green.

The first customer to purchase the beer was none other than Lord Gerald from Carlton Towers who called in to pick up some local beers. He took one taste of the beer and immediately bought some.

Four cases had been delivered to the shop and by 8pm that evening except for one lonely bottle all had gone. Nine more were soon rushed to the shop

by Jason and “Yorkshire Ales” are already seeing these being soaked up by regular customers, trade accounts and Internet orders.

Beers from the Bobage Brewing Company are also currently available at the Fox and Newt, Burley Road, Leeds.

Contact Bobage at www.bobagebrewing.co.uk

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Get Campaigning!

The Pub Stool Guide to Campaigning In a series of features our Vice Chair, Sam Parker will be delving deeper into our current campaigns to find out how and why YOU should be getting involved. So pull up a stool, get a beer in and find out how a bit of five-minute activism could really help. First he tackles the CAMRAbacked campaign, Fair Deal for Your Local, spearheaded by Leeds CAMRA member and MP for Leeds North West, Greg Mulholland. round a third of pubs in the UK are owned by large Pub Companies (Pubcos), property companies which lease pubs out to tenants to run as their own business. Often these pubs are contractually obliged to buy their beer only from the Pubco, preventing pub licensees buying on the open market. This is known as the beer tie.

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rupt, often in a huge amount of debt, often with their life in tatters) and to the closure of so many pubs, some boarded up, others converted into supermarkets or flats.

I know this because I have spent many, many hours listening to the plight of tied lessees with my involvement in Licensees Supporting Licensees, but this is not just my personal opin-

We support the principle that a tied licensee should be no worse off than a free-of-tie licensee, so are calling for: • Market Rent Only (Free-Of-Tie) and Guest Beer Option for licensees of pubs owned by large Pubcos • A strong Code of Practice, with an Adjudicator to monitor large Pubcos and end abuses.

Dawn Hopkins from the group Licensees Supporting Licensees said this about the campaign and how we can support it: “I have been a licensee for over 13 years and undoubtedly this trade is harder now than it ever has been – but I am a freeholder! I have no Pubco partner to make my life even more difficult by increasing my rent even though trade is down, by increasing the amount I pay for my limited choice of beer (sometimes double the free-of-tie price), and by neglecting to invest in my pub…Many other factors have led to so many excellent licensees leaving the trade (often bank-

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Greg Mulholland (third from left) and Dawn Hopkins (fifth from left) launching the Fair Deal Campaign

ion, this is fact. The CAMRA-backed Fair Deal For Your Local campaign has been instrumental in ensuring these facts, backed up by evidence, reach the Government.

I could quote many facts and figures to do with pub closures and the amount of debt that the likes of Enterprise Inns and Punch Taverns are in - and the numbers are compelling - but for me I am just so saddened that we are losing so many wonderful people from this trade and that we are allowing our pub industry to be destroyed.

I think it is an industry to be proud of and is worth fighting for.

I am often asked “why not just boycott all Pubco pubs, that would teach them”, but it wouldn't - the licensees still have to pay their rent, no matter how many people come through the door, so the Pubco still wins and the licensee continues to lose. So what can be done?

Firstly add your voice to the campaign by visiting www.fairdealforyourlocal.com and signing up to become a supporter. Then please, please let your MP and the Business Secretary, Vince Cable, know how you feel about this. It’s easy to do and there are links on the website to help you - it takes just a few minutes. And when you have done all that then tell everyone you know what is going on and what they can do to help.

With CAMRA members’ support we managed to remove the Beer Duty Escalator and I am hopeful that we can do more this time and help make the future look a lot brighter for our tied licensees and their pubs.”

So now is the time to get down from your stool, get active and help us gain another campaigning success!!

Dawn Hopkins is the owner of Norwich Bear Brewery as well as being licensee of both the Ketts Tavern and The Rose in Norwich. More of her thoughts can be found on her blog: www.norwichbear.com/thebearnakedlandlady

The Regent Three permanent ales: Leeds Pale, Tetley Bitter and Kirkstall Three Swords plus a rotating Guest Ale. Sky Sports and BT Sports on Four Screens Beer garden with Plasma screen and Car Park to the rear

Main meals - Two for £9.00 We are open Mon-Thurs 12noon-12midnight Fri-Sat 12noon-midnight, Sun 11am -11pm Quiz nights: Monday – General Knowledge Tuesday – Music Thursday – Entertainment 15/17 Regent Street, Chapel Allerton, Leeds LS7 4PE Tel: 0113 2939395 Email: 6233unit@spiritpubcompany.com

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Where’s Warren?

Never Board in London...

You’re waiting for a train with time to kill. What do you do?

Look for the nearest pub, of course. As I was in London I decided to use the Monopoly board to decide the establishments that I’d visit: the four stations of Fenchurch Street, King’s Cross, Liverpool Street and Marylebone. Many other squares on the board can take an ale or article-related slant such as Community Chest (supporting pubs and breweries aids the local economy), Super Tax (the Duty Escalator, which was recently abolished following CAMRA’s vociferous lobbying), Chance (the other stations that I visited: Euston, Paddington and St. Pancras), Electric Company (the dubious light bulb moment when I thought of the theme!), Water Works (the more fluid you take on board, you more you need to release!) and Free Parking (no value, as per the game, because public transport was used). I admit some of these are somewhat tenuous, it was a long flight back from Asia (an article about the beer and cider encountered should be in a future edition) so I had plenty of thinking

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time. Unfortunately, I haven’t been given £200 for passing ‘Go’ and I’d be lucky to get more than a few pence for this article!

At last, I'm going to mention the pubs. First up was Hamilton Hall in Liverpool Street station, located at the top of the escalators. The interior of this two-level Wetherspoon’s pub is highly decorative with gold-coloured chandeliers, cherub paintings surrounded by golden frames on wall panels and further golden decoration on the walls and ceilings. Nine ales were available with Old Rosie Cider also on the hand pumps. I went for Staffordshire Knot Brown Ale from Burton Bridge. Notably, Great Bear from Old Bear (Keighley) was available. Butcombe Gold was also on offer, the first of many times I'd see beer from this brewery during the day. Other guests included Crag Rat (Marston’s Jennings), Golden Fox (Banks and Taylor), Crafty Devil (Thwaites) and Pieces of Eight (Nelson).

Fenchurch Street was the next venue. I read that The Fen was located in the station but a

London Pub Walk greater selection of ales was available from The East India, a Shepherd Neame pub, and The Cheshire Cheese, both nearby. I came across the latter first, on the corner just 50m to the right of the station, so plumped for that one. Firefly (O’Hanlons), America Pale Ale (Clarence and Fredericks, from South London) Hobgoblin (Marston’s Wychwood) and Tribute (St. Austell) were available.

I was ravenous by this time so was pleased to see excellent value meals available including a light meal and pint (less than 4.3%) for £5.45 and many local office workers calling in for a midday drink and bite to eat. As it is a Stonegate pub, the decoration is similar to the Hyde Park and the Horse and Trumpet in Leeds. 100m along the street was The Crutched Friar and just beyond that The Ship, not to mention the Bavarian Beerhouse opposite the station entrance but to visit all four stations I was limited to one pub at each.

Platform 934⁄ of Harry Potter fame is in King’s Cross station but I was more interested in what’s at the top of the stairs beyond it, The Parcel Yard. More modern than most of Fuller’s pubs, there is a ‘waiting room’ with white wood semi-partition, indoor patio and exposed ceilings. There’s much more seating to the right of the bar. Red Fox, a ruby red autumn ale, was my choice from the six Fuller’s beers on offer from the total of 11 beers, the others being Brains SA, Star Portobello, Butcombe Bitter and two from George Gale.

Across the road to St. Pancras station, a building much admired by the poet John Betjeman, after whom the fittingly up-market pub, The Betjeman Arms, is named. There is a small bar area with dining area off to the left plus an outdoor terrace and further seating within the station. To get to it, steps lead from the front of the building by the main road or if inside, go upstairs and it’s at the opposite end to the East Midlands trains. Two Redemption (London) beers including my choice of Urban Dark, Molson Coors’ Sharp’s seasonal brew and a further ale were available along with two ciders prominently positioned, one of which was Pig’s Will.

Continued overleaf 17

London Pub Walk - continued Usually I walk the 10-15 minutes to the Euston Tap but I was carrying a big rucksack and had an Underground day ticket so I went by the tube.

Housed in one of the pair of old Victorian gatehouses each side of the approach to the station (there’s an idea to reinstate the arch that stood between the gatehouses), with the Cider Tap occupying the other, the venue is very small despite being on two floors. However, there are a dozen small tables outside on the pavement and in the decking area. The large chalkboard usually has details of about 10 ales but only six were listed.

Another board shows the 15-20 keg beers including many foreign beers. Ilkley Black and Norseman and a Mallinson’s brew were offered at prices cheaper than you’d find in many Leeds establishments! The Tap has sister pubs in Sheffield and York, which probably explains the strong Yorkshire connection. Moor Confidence and Arbor Oyster Stout were two of the other beers. It’s not always easy to find dark beer so I was pleased with the selection. The Cider Tap usually offers five real ciders with a mix of sweet, medium and dry styles plus a perry in addition to 10 sparkling ciders all listed on a very large slate board. Some of the tables are old barrels and there’s a small outdoor seating area. Due to the lack of storage space forthcoming ciders tend to be stored wherever there’s a nook or cranny. The opening time is later than across the road, being 3pm MondayThursday, 1pm Friday, 12pm Saturday and a bit variable on Sundays.

The last of the Monopoly stations was Marylebone where The Victoria and Albert pub is located. Despite friendly staff it had more of a commuter feel than the other pubs. Greene King St.Edmund’s, Old Speckled Hen and IPA plus Fuller’s London Pride were available.

The Mad Bishop and Bear in Paddington station was my final port of call before heading off to Cornwall. There’s an explanation of the name on the menus but it’s too long to repeat here. This is another Fuller’s pub but decorated in a traditional style. Half of the 10 beers were Fuller’s with Thornbridge Lord Marples, Exmoor Wild Cat, Harviestoun Bitter and Twisted, Hektor’s Pike and a Hydes brew being the others available. Two things caught my attention. One was the blackboard with attached pump clips because it had both the tapped and served dates of the beers.

One beer had been served for three days and the rest two days or less. This is the first time that I’ve seen this level of transparency. The other thing was a couple of upcoming beer and food matching evenings hosted by beer sommeliers (experts with qualifications related to beer tasting). This is a big growth area for beer that some establishments have cottoned on to and widens the appeal of ale.

Finally, to end on a Monopoly theme related to the Water works, above their end urinals are labels stating first class!

Euston Tap and insert, The Betjeman Arms, Station Side

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A warm welcome from Neil and Maureen from The Junction

Permanent beers in the wood from Ridgeside,Kirkstall,Wall’s, Old Bear and Five Towns. All served from a bank of old Melbourne pumps that have never seen a pint of Tetleys or John Smiths.

Open Fires • Friendly Atmosphere Dog friendly • Quiz Night on Wednesday • Only 2 mins from the bus and train station NEW OPENING TIMES Monday & Tuesday 2pm to 8.30pm.

Wednesday & Thursday 2pm to 11pm.

Friday to Sunday 12noon to 11pm.

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Tel: 01977 278867 www.thejunctionpubcastleford.com Postcode: WF10 1EE

Report by Jeff Utley

The Harrogate Brewing Co. The Harrogate Brewing Company is another of the new crop of small breweries here in Yorkshire. nton Stark, the owner and brewer, is the son of a former landlord and grew up in a pub environment in the 70’s and 80’s. He learned his appreciation of beers from an early age, helping clean out the cellar, refilling bottle shelves, cleaning pub brasses and watching the draymen.

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It is no surprise then that he finally realised his ambition, to brew his own beer, especially at this time when there is an upsurge and buzz in craft ales and local brands. He began, as most small brewers do, by home brewing for about 5 years on a 25L kit and more recently scaling up to 100 ltr. Anton then went on a Brewlab course at Sunderland to learn more about the craft.

The idea of a commercial Harrogate Brewery, named after the town where he lives, finally became reality in 2012, although it was to be 2013 before the first commercial brew went out.

The name 'The Harrogate Brewing Company’ was registered with its strap-line ‘Spa Town Ales’ and use of a version of the iconic 1948 railway totem logo (this being approved by the Railway Heritage Association who own the copyright).

Also, the pump clip design is said to represent a railway ticket, though, unfortunately, not the classic Edmondson style.

Currently the brewery is just outside Harrogate in an industrial unit, but plans to move into Harrogate itself are presently with the Council awaiting approval.The plant is of a 6barrel size, but the first couple of brews were just under half capacity, at about 10 firkins each time (approx. 409 ltrs). It is hoped that from the third

brew this may increase to 20 firkins.

As Anton works as a photographer, brewing is presently part-time with brews being once a month; however if demand rises this may increase to fortnightly from the fourth brew onwards. Although working alone, he does have some help from a brewing mate.

Bottling of the beers may be some time away yet.

The first brew (almost a trial brew to see how a 400 ltr brew differed from the 100 ltr tests) was Tewit Well Ale 4.1%, a golden ale using UK and USA hops. Future recipes will include The Pump Room 5.4%, Pinewoods Pale Ale 5.6% and Stray Ale 4.2%. Obviously in these early days Anton will be tweaking his recipes to find the best results.

The recent Otley Festival featured two of Anton’s beers, the previously mentioned Tewit Well Ale and Harrogate Pale (4.2%). The Old Bell Tavern in Harrogate has been most supportive and is a likely place to find these beers. www.harrogatebrewing.co.uk

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Trail around Skipton Leeds YM co-ordinator, Mike Hampshire, explores the market town of Skipton.

Although Leeds will always remain one of my favourite places to drink, there are other areas not far away that are definitely worth exploring.

Recently, we made a trip out to Skipton, to coincide with the annual beer festival at the Town Hall.

choice greatly reduced on Saturday. Nonetheless, I still managed to find some gems, including my personal favourite of the festival and aptly named ‘Pint’

by Marble Brewery in Manchester. It was also nice to see a few familiar faces volunteering at the bar!

Skipton is certainly an old world kind of place; think Last of the Summer Wine. Upon arrival we were greeted with the weekly Saturday market that took precedence over traffic on the main street, a rare sight in modern Yorkshire urban areas like Leeds. We immediately made our way through the bustling market crowds to the beer festival, where entry was free for CAMRA members and already it was very busy.

Once we’d had a few at the festival, it was time to move on. For those who don’t know me, I’m also a Cask Marque ale trailer and Skipton offered plenty to go through!

There were two halls, one showcasing the Copper Dragon brewery alongside global beers and ciders, then a smaller hall which was home to all the ales.

As usual with beer festivals, we found the beer

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Our first pub stop was The Black Horse just opposite the town hall. My beer of choice was Golden Pippin which was in superb condition. This pub is very big and once we’d trekked several miles through it, we enjoyed the beer whilst sat next to the canal.

Next on the list was The Red Lion, a Greene King pub. As well as the usual Greene King fare that’s on offer, they had a delightful pint of Maid Marian by

Skipton Ale Trail and Festival Springhead. This was quite possibly the lightest beer I’ve ever seen!

A beer trip wouldn’t be a beer trip without a Wetherspoon and we weren’t let down when we came across the Devonshire. This was during their Spring beer festival so I took the opportunity to cross Hoptimus Prime by Robinsons off my list (sadly I never made all 50).

The Narrowboat

The Woolly Sheep Inn

There were still three pubs to go, so after a food stop in the previous pub, we powered on, stopping next for Witches Cauldron by Moorhouses at the Woolly Sheep, a cracking little pub with a traditional style and atmosphere.

Onwards to The Narrow Boat, and all I can say is "Wow!” For me, this is probably my favourite pub outside Leeds. They offer a wide range of cask, keg and bottle, catering for all tastes. I enjoyed two beers whilst here, the 8.5% Triple XBP by Hawkshead, which was on cask, and then a keg Flying Dog ale. The name evades me unfortunately but Flying Dog is one of my favourite non-UK breweries and at over 10%, this beer wasn’t to be messed with.

Our last stop took us to The Railway where I had a pint of Tetley’s. This place was back to the old world, where everyone knew everyone else although thankfully the place didn’t fall into silence when we, two strangers, walked through the door! All in all a great day out and not too far from Leeds. Worth a trip if you’re at a loose end or want something new to do.

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Firestorm Brewing Co.

Brewing up a storm?

The Leeds area has a new brewery; in a way.

Firestorm Brewing Company is based at Wharfe Bank Brewery in Pool in Wharfedale, and is therefore just in Leeds (at least when the River Wharfe is not in flood). The plan is to make use of the WharfeBank brewing kit when it is not otherwise needed, which has initially meant a fair bit of weekend brewing. The aim is to produce modern American-inspired beers that push the boundaries of the possibilities of malt and hops.

Firestorm is the brainchild of award-winning home-brewer Steve Crump and former Leeds CAMRA Branch Chair Tony Jenkins. Their plan, they say, is to produce the beer they and their friends like to drink, drink it, and sell what they can't drink.

Eagle-eyed Leeds drinkers may have spotted the beers already, with supplies from the first brews going to the Grove Inn, the Cuthbert Brodrick and the Stick or Twist. Feedback from customers has been very positive indeed.

The initial Firestorm range will be Red Angel, a 5% amber ale that is “dangerously drinkable” according to Tony, Phoenix, a 5.5% Pacific Pale Ale in which Steve has used all New Zealand hops, and Furious, a 6% American IPA “that has the potential to change your life”. The first oneoff brew will be Fang, a 7% Imperial Russian Stout “that may well cure all known diseases”.

Firestorm’s emphasis will be on creating beers for kegs and bottles, something that Steve and Tony believe best suits these beer styles. But real ales will not be left out, with some beer from each brew to be reserved for cask in selected outlets around Leeds. Bottles will be available from the Wharfe Bank Brewery on-line shop, local off licences, and Otley Farmers Market.

Firestorm was established just in time to enter the first brew of Furious into SIBA's North East

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Competition held at York Beer Festival in September, and it won the Bronze Medal for cask beers over 5.9%. Not a bad start!

Firestorm can be contacted c/o Wharfe Bank Brewery on 0113 284 2392. Brewery Tours run the first Saturday of each month.

Email: beer@firestorm-brewing.co Web: www.firestorm-brewing.co

Membership Matters The festive season is nearing and I’d like to take the opportunity to wish you all a Merry Christmas and a Happy New Year. It’s been a terrific year for CAMRA, with many citing the successful scrapping of the Beer Duty Escalator (and 1p beer duty reduction) as a particular highlight of the year We also reached a major membership milestone this year when the number passed 150,000. More are joining every day, so clearly beer matters!

So how do we contribute to that figure as a branch? Well, hopefully, by the time you read this, we’ll have reached a milestone of our own; the 2000 member mark. As I write we are just short of that figure but, growing as we are, we should pass it soon.

If you’re reading this as a CAMRA member, thank you for your support. If you’re reading this and are not a CAMRA member, why not join today? We are a major consumer group and offer many benefits to members. Keep flicking these pages and you’ll find an application form.

To mark the 2000 member milestone, we’ll be holding a special social. Look out on social media, via email or during branch meetings for more details.

KIRKSTALL BRIDGE INN

A new classic pub is born or a while it looked like the Bridge Inn, Kirkstall was never going to open. With the rumours of opening dates set and missed, it looked like Mr Holt’s pet project was stuck in development hell. So when it finally opened with little fanfare and ceremony what lay within was a most welcome surprise. Christine Jopling has the details.

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It’s been a while. Not only has the pub been empty for several years, but the refurbishment period seems to have resembled the gestation period of an elephant. But like all really good things, done properly, it takes a while. The pub re-opened on the 10th October, and it’s been worth the wait. Step into the Kirkstall Bridge Inn now, and you are instantly impressed. It’s a transformation, and you can tell immediately that this is not just another pub company refit. This is a product of years of experience of imaginative pub refurbishments, and a real love of breweriana and all things artisan.

Steve Holt is the man behind all this - he’s the Managing Director of Kirkstall Brewery - and the pub is his new venture. 10 years at Cain’s brewery in Liverpool, working on pubs like Doctor Duncan’s and the Dispensary, plus a weakness for accumulating lovely old bits of furniture have culminated in the creation of this pub.

It’s part brewery museum and part cosy local, a real mish-mash of existing Old Bridge fittings and ‘new’ bits and pieces that feel right at home. There’s a brass foot-rail from a pub in Rotherham, a huge Bass mirror from an Officers’ Mess in Catterick Garrison and settles and bar tops rescued from the now closed Albion pub in Armley. Every artefact has a story to tell. Advertising enamels, beautiful chunky stained glass and ornate old doors have come from brewery offices, abandoned pubs and salvage yards, all lovingly collected and put together by Steve. Taking lintels from here and fitting them in there, using mirrors in odd places and squeezing things into cosy corners, it’s an imaginative use of disparate finds that now happily live together

in their new home, all cleaned, polished and restored. Anyone who visited the pub before its new lease of life will remember the rustic basement bar and the amazing beer garden. They are still here the basement has a new vaulted snug and a classy tiled makeover - the leafy outdoor area, overlooking the River Aire, is to undergo a serious tidy-up in time for some summer fun.

In keeping with the quality of its surroundings, the bar is only allowed to dispense lovingly-crafted independently-brewed goodies. 3 or 4 Kirkstall Brewery beers will always be on handpump, plus 4 or 5 guest real ales, and with Steve also heading Vertical Drinks, International Beer Wholesalers, you’ll find fridges and fonts bursting with interesting global beers.

Food so far has been provided by Fish &. With the kitchen ready to open soon for roasted delights and plans for ever-changing street food vendors, it’s not just the bar that has exciting consumables to offer.

All this, plus a popular Wednesday night quiz, friendly and helpful bar staff, possibly the most interesting walls in Leeds and definitely some of the best beer, and you have a classic pub in the making. So now, at last, pint in hand, you can choose an armchair in the snug, the cosy pagan carved bench or a seat in the basement arch, and find the Kirkstall Bridge Inn was definitely worth waiting for.

Christine Jopling

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The Reliance Bar & Dining Room

Fine Food & Fine Ales

12 draught pumps including 4 regularly changing Real Ales & 1 Real Cider

Over 20 other craft bottled ales & ciders from Britain, America & Europe Open for lunch & supper 7 days a week

76-78 North Street, Leeds LS2 7PN 0113 2956060 www.the-reliance.co.uk

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September saw Leeds CAMRA heading to Meanwood to present the excellent East of Arcadia with our Pub of the Season award for summer 2013. A well-deserved win for this Market Town Tavern outlet which, since opening in November 2010 has consistently delivered a great selection of well-kept beers. Our own John Rowe presented the award to Rhian from MTT and was joined by staff, regulars and CAMRA members to celebrate the win.

Also in September we made the trip up to Guiseley, to the Factory Workers Club, to present the Club of the Year award. Established over 100 years ago the Club is very much a hub of the community, playing host too many local organisations. Membership is normally required for entry, but visitors will be signed in on production of a ‘Good Beer Guide’ or CAMRA membership card. Welcoming as ever, the Factory Workers put out a fine spread and made a day of the presentation. A great selection of local ales along with the excellent Titanic Plum Porter (yummy!) was on the pumps.

cider lovers made the trip to this excellent event to present the award to Rob North, owner of Pure North Cider Press, based in Deanhouse, near Holmfirth.

2013 is the first year a West Yorkshire cider has appeared at our Festival, so it was fitting that it took the prize. Pure North ciders include apples from Rob's own orchards and are free from chemicals. All processing is done on site using renewable energy.

The final award for this issue saw the embattled community pub, The Templar, take a step up from last year’s Most Improved award for autumn 2012 and take the Pub of the Season for autumn 2013. Vice Chair Sam Parker, who along with Pub Preservation Officer John Thornton has campaigned tirelessly to protect The Templar from the proposed redevelopment plans, took great pleasure in presenting Ian Folly, Manager of The Templar with the award. The future may not yet be completely clear for this pub so I encourage anyone who hasn’t yet done so to pop in and enjoy the hospitality from Ian and his team.

Although the Leeds Beer, Cider and Perry Festival took place in March, we did not manage to catch up with the winner of Cider of the Festival, Pure North Cider Press with Deanhouse Dry, until Huddersfield Oktoberfest.

A small but dedicated band of

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of Two Halves

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diary dates

Appointment with Beer eeds CAMRA holds a formal business-style meeting in a closed room on the first Tuesday of every month. The meeting starts at 7:30pm and has an approximate finishing time of 9:30pm.

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CAMRA members are advised to check "What's Brewing" for confirmation of meeting locations and for details of other events. A full listing of events is also published at www.leeds-camra.com/ where it is regularly updated.

Leeds CAMRA is organised and run entirely by unpaid volunteers. All members are always welcome at meetings and socials.

Thank You for Having Us! Thanks this issue to the Garden Gate in Hunslet, Simon and his staff at Ridgeside Brewery in Meanwood and the Fox and Newt in Burley for hosting branch meetings. Thanks also to the Crowd of Favours for hosting the Good Beer Guide launch.

Don’t be a Wazzock!

Don’t Drink and Drive.

Public transport information for the Leeds area is available from Metro offices and at wymetro.com There really is no excuse..

West Yorkshire Trading Standards Service Tel: 0113 253 0241 Po Box 5, Nepshaw Lane South, Leeds, West Yorkshire, LS27 0QP

December 2013 Tues 3rd Branch Meeting - Whitelock’s, Turks Head Yard, Briggate, - 7.30pm.

Tues 10th Leeds Branch Xmas Social Scarbrough Taps, Bishopgate St, - 7.30pm.

Sat 14th Leeds Young Members Xmas Social, York Tap, 11.30 am Sat 28th Get the Turkey Out of Your System Social – Grove Inn, Back Row, Hunslet -7.30pm

Leeds CAMRA

Members' Noticeboard Follow @LeedsCAMRA on Twitter or “like” our Leeds-CAMRA Facebook page for up-to-date information about socials, meetings and pubs info in and around Leeds.

January 2014 Tue 7th Branch Meeting, Pack Horse, Woodhouse, Leeds - 7.30pm.

Thurs 9th Beer Festival Stuffing Social, The Grove Inn, Back Row, Hunslet - 7.30pm February 2014 Tue 4th Branch Meeting, Venue TBA, 7:30pm.

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