OVER 200 GUEST BEERS EVERY YEAR!
FULL THAI MENU – FRESHLY COOKED TAURANT & TAK K EAWAY REST
WE GET BUSY! RESERVE A TABLE
01223 891467 75 High Street Great Abington Cambridge CB21 6AB Book a room www.thethreetuns-greatabington.co.uk 45th CAMBRIDGE BEER FESTIVAL online!
2
CONTENTS
4 7 8 11 15 16 19 21 25 29 31 32 51 53 56 59
Welcome Greetings from the festival organiser
Buying your beer How to beer festival
What is beer? Definitions galore
Pub protection update
www.cambridgebeerfestival.com a @cambeerfest #cbf46 b CambridgeBeerFestival x cambeerfest Cambridge Beer Festival is run by unpaid volunteers. Interested in giving us a hand? Contact volunteering@cambridgebeerfestival.com
National and local progress
Festival organiser: Anthony Cox organiser@cambridgebeerfestival.com
Festival charity
Programme team: David Sait (editor@cambridgebeerfestival.com) and Jennifer Fogg Front cover: Dale Tomlinson
Introducing Arthur Rank Hospice
Maps Find the beer
Awards Toast the winners
Learning and discovery CAMRA’s new education initiative
Foreign beer We y Europe
Cheese and beer Tastebud teamwork
Production and advertising by Shilling Lane Media Tel: 07736 635916 Email: chris@shillingmedia.co.uk Published by the Cambridge & District branch of the Campaign for Real Ale. The views expressed are not necessarily those of CAMRA Ltd or its branches. © CAMRA Ltd. Branch chair: Will Smith chairman@cambridge-camra.org.uk www.cambridge-camra.org.uk
LocALE Drink local
Beer list Tasting notes
Cider Pick, press, ferment, enjoy!
Mead Hooray for bees
Wine Grapes not hops
Volunteer profiles Meet Mark and Angela 46th CAMBRIDGE BEER FESTIVAL
3
WELCOME WELCOME TO THE
46TH CAMBRIDGE BEER FESTIVAL
W
elcome to the 46th Cambridge Beer Festival. This year we’re celebrating the 50th anniversary of the moon landings. In July 1969, Apollo 11 launched from the Kennedy Space Center, with Neil Armstrong, Buzz Aldrin and Michael Collins on board. They weren’t the first humans in space, but Armstrong and Aldrin were the first to land on the moon. Millions around the world were glued to their TVs to see Armstrong step down from the lunar module, Eagle. Famously, he got his lines wrong, saying it was ‘one small step for man, one giant leap for mankind’; he meant to say ‘one small step for a man’. We’re excited to be celebrating this worldwide moment in history and landmark of human achievement. Keep an eye out for some beers brewed specially for this festival with suitably lunar names!
VOLUNTEERS 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 and all the other things that are 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.
ARTHUR RANK Every year the beer festival supports a local charity. This year we are supporting Arthur Rank Hospice, a Cambridgeshire charity that works hard to provide support and care for people with lifelimiting conditions. You can find out more about them on page 15 and you can visit their stall. Please support them.
However you’re travelling today, please 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.
Sadly one of our volunteers is not with us at this festival. Olaf Schellenberg had been supplying and volunteering at the foreign bar for years, providing much wisdom on German beer. He passed away a couple of months ago – he will be greatly missed by the festival and all who knew him.
We’ll be back on 13–16 November for the Cambridge Beer Festival Winter, at the University Social Club. The 47th Cambridge Beer Festival will run 18–23 May 2020. ANTHONY COX Festival Organiser
FIRST AID We have qualified first aid personnel on site. If 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. 4
46th CAMBRIDGE BEER FESTIVAL
The Farmers Yaxley Yaxl xley eey y SO MUCH MORE THAN A CARVERY...
Succulent Roast Meats Su All A l Day Al D Day Grill Menu Homemade Hom om me ema Desserts Veggie Options Daily Specials Boards
SATURDAY BIG BREAKFAST from 8am - 11am Start your Saturday with a full English
Only £5.95
Four Changing Real Ales Premium Lagers Great Wines Coffee Tea
Two fantastic function areas for hire. The Green Room is a covered area that brings the outside in. The Broadway Suite upstairs will hold a maximum of 75 seated and up to 120 party style depending on layout. Perfect for business meetings, conferences, funeral wakes, weddings, civil ceremonies, parties and all of lifes occasions.
NOW TAKING NOW TAKING BOOKINGS FOR BOOKINGS FOR FATHERS DAY MOTHERS DAY
7UDGLWLRQDO PXOWL EDU SXE VHUYLQJ ILQH UHDO DOH IRRG DQG OLYH HQWHUWDLQPHQW LQ RXU FDS YHQXH VSDFH
BURGERSS - BEERSS - BANTER ER
PHPEHUV UHFHLYH PHPEHUV UHFHLYYH RII UHDO DOH DW DOO YHQXHV HV
BUYING YOUR BEER
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 Q You’ll need a glass, so if you haven’t brought your own you can purchase one from the glasses stall. Q 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.
Q Cider, perry, mead, wine and foreign beer all have their own bars. BAR ETIQUETTE When you’re at the bar please note the following to ensure we can serve you as quickly as possible. Q Try to make your decision before ordering and have your money ready.
Q 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.
Q Stand as close as you can to the right place at the right bar.
Q If you take your glass home, hand-wash it rather than using a dishwasher, to keep it looking great.
Q When you have your drinks, move away from the bar as quickly as possible to allow others to be served.
BARS Q Beers are arranged on the bars in alphabetical order by brewery (with a few exceptions).
Q 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.
Q Volunteers will only serve beers from the bar at which they are working, so please check carefully before ordering. Q 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.
UNDECIDED? The festival is organised and run entirely by volunteers – real ale enthusiasts who are doing this because it’s fun. 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!
V 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 scheme. So if you look under 21 you may be asked for ID to prove you are over 18. 46th CAMBRIDGE BEER FESTIVAL
7
WHAT IS BEER?
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 sulfur-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 germinating, starting the process of converting the starch into sugar. Heat halts germination, so 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. Varying 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 feature 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. 8
46th CAMBRIDGE BEER FESTIVAL
WHAT IS THE DIFFERENCE BETWEEN ALE, BEER AND LAGER? These days, beer is any ale or 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 mass-produced UK lagers are matured for very short periods, but many UK producers produce good lagerstyle beers. Here are some lager-style beers that come closer to the original fashion. Q Mile Tree Vienna Lager 4.8% Q Turpin’s Handcrafted Premium Pilsner 4.6% 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
WHAT IS BEER? 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. CAMRA coined the term real ale and the above definition in the early 1970s. Real ale can also now be served from a KeyKeg. This is a type of keg where the gas used to dispense the beer doesn’t come into contact with the beer. If the beer inside the keg is unpasteurised and unfiltered, then it is real ale. 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 mass-market product. Craft beer originated 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. 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 some examples for each style. MILDS are not very bitter and may be dark or light. Although generally of a lower strength (less than 4% ABV) they can also be strong. Flavour comes from the malt so there is often a little sweetness. Q Crafty Beers Mild Mannered 3.5% Q Milton Minotaur 3.3% 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% ABV, whereas best bitters are above 4% ABV. Q Opa Hay’s Land of Hop and Glory 4.3% Q Rocket Ales Apollo 11 3.9%
GOLDEN ALES are a relative newcomer, having first appeared in the 1980s. These are pale amber, gold, yellow or strawcoloured beers with light to strong bitterness and a strong hop character that creates a refreshing taste. Their strength is generally less than 5.5% ABV. Q Lord Conrad’s Spiffing Wheeze 3.9% Q Moonshine Tranquility 5.0% 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. IPAs with strengths around 3.5% ABV are not true IPAs. Look for juicy malt, citrus fruit and a big spicy, peppery bitter hop character, with strengths of 5% ABV to much more. The recent appearance of black IPAs has confused many, since they are definitely not pale. Q Three Blind Mice New IPA 6.5% Q Panther Beast of the East 5.5% PORTERS AND STOUTS are complex in flavour and typically black or dark brown. The darkness comes from using dark malts. These full-bodied beers generally have a pronounced bitter finish. Historically a stout would have been any strong beer, but the term evolved to mean a strong porter beer. In modern usage, the two terms are almost interchangeable, although stouts tend to have a roast character and be less sweet than porters. They are usually 4–8% ABV in strength. Q Roughacre Nighthawker 4.6% Q Fat Cat Oatmeal Porter 5.0% BARLEY WINES range in colour from copper to tawny and dark brown. They may be very sweet 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% ABV. The fruity characteristics are balanced by a medium to assertive bitterness. Q Humpty Dumpty 21 9.0% 46th CAMBRIDGE BEER FESTIVAL
9
TEMPORARY AND PORTABLE ROADWAYS FOR HIRE THROUGHOUT THE UK With 24 hour service, 7 days a week, we specialise in providing, strong and robust roadways for vehicles and personnel for a variety of diverse applications. AVAILABLE IN HEAVY, MEDIUM AND LIGHT DELIVERY, INSTALLATION AND REMOVAL PROVIDED T: 01869 242180 M: 07785 761251 E: aroadway@aol.com
www.portableroadway.co.uk
CAMRA PROGRESS
CAMRA: SUPPORTING YOUR PUBS, SERVING YOUR BEER Alistair Cook reports on national and local progress on the real ale campaign trail. e all enjoy a good beer or cider at our favourite pubs and beer festivals. In many ways, drinkers have never had it so good: beers have improved greatly in terms of availability, diversity and quality from the days of CAMRA’s founding. But we can’t afford to take this situation for granted. There is still much that can be improved.
W
trade, while the horrendous rate of pub closures we suffered just a few years ago has begun to ease, we are still losing far too many. In 2016, there were around 50,000 pubs nationwide compared to over 60,000 in 2000. And they continue to close, albeit at a slower rate: 14 per week in the second half of 2018, down from 18 per week in 2017.
For example, most breweries still don’t make sizeable profits. It’s probably even more extreme for our cider and perry makers who must choose between capping their production volumes or losing their tax breaks. As for the pub
Licensees are struggling to make a living, trying to keep prices down for their customers while costs edge upwards. And pity those tied to pubcos, who not only have their rent to find but are also forced to pay inflated prices for their beer. As ever, CAMRA is addressing these issues. Our membership continues to rise and has now passed 191,000. This gives us considerable clout when meeting politicians. And membership fees give us the resources to campaign. NATIONAL ACTION CAMRA is currently campaigning for a long-term freeze in beer duty and for permanent rate relief for pubs in England. We want 46th CAMBRIDGE BEER FESTIVAL
11
CAMRA PROGRESS to see long-term measures to level the playing field between pubs and the off-trade in supermarkets, offlicences and online retailers. (In 2014, for the first time ever, the amount of beer sold in off-trade exceeded that sold in pubs, clubs and restaurants.) CAMRA campaigned hard to get the government to introduce the Pubs Code in 2016, which gives a better deal for licensees tied to pubcos and allows them to opt for a market rent only relationship with the pub owner. We continue to press the Pubs Code Adjudicator to give further guidance on the code, speed up the arbitrations and publish data on them. The option of market rent only relationships with pub owners was still on the agenda in November last year, when CAMRA members from across the country staged a Mass Lobby Day at Westminster. Impressing upon MPs the real threats facing pubs, they also called for a preferential rate of duty for draught beer and reform of the business rate system to remove the unfair burden from pubs. CAMRA also campaigned for pubs in England to have protection in planning law but we still need that enshrined in the upcoming National Planning Policy Framework 2. Whatever the merits or otherwise of Brexit, the UK leaving the European Union does give us the chance to look at fresh options. The UK could have a differential rate of duty on draught beer. We could also have a lower rate of VAT on food and drink sold in pubs. We certainly should retain a duty system that has allowed small cider producers to multiply. LOCALS BACK THEIR LOCALS Aside from the beer festival, what’s your local CAMRA branch up to? Well, next time you check out a pub in the Good Beer Guide, thank CAMRA. It’s the Cambridge & District branch 12
46th CAMBRIDGE BEER FESTIVAL
that selects pubs in our area serving up high-quality beers for inclusion. Similarly your local branch is busy keeping the website WhatPub up to date – that’s involved checking out roughly 250 hostelries in this area. Your local CAMRA branch also stays busy protecting pubs – offering advice, support and publicity that helped save the Black Horse in Dry Drayton and the Hare & Hounds in Harlton, for example. Unfortunately, not every pub under threat stays open. Despite being loved and viable the Hopbine in the city centre closed earlier this year. Closures like this mean CAMRA’s work to protect pubs continues on a local level. You can find out more about what your CAMRA branch does in Ale magazine. Back in 1976, when it launched, Ale was a single sheet. Now it’s a full-colour magazine, out six times a year, and keeps you up to date with pub and brewery news across the area. Look out for the latest edition in your local hostelries. COMMUNITY SERVICE People matter and communities matter. CAMRA believes that pubs form part of the fabric of a community, benefiting the personal and social wellbeing of their customers. CAMRA has been working locally and nationally to make sure that pubs can continue to perform this vital role in the communities they serve, protecting pubs as well as our nation’s beer and cider. Individually we can all help our pubs by visiting them regularly, and communities can band together when their local is threatened. Altogether, nationwide, CAMRA will campaign for financial, business and planning changes to help keep our pubs at the heart of our communities be they rural, town or urban. So raise a glass to a bright future for beer. Help CAMRA keep pubs at the heart of all communities. Become a member and join the 191,000 beer lovers who are supporting CAMRA’s campaigning.
Tel 01223 471680 www.cambridge.pub
le e l A is ea d R ara P
The Cambridge Blue 85 - 87 Gwydir St Cambridge CB1 2LG
Summer Beer Fest 28th June–6th July 100+ beers plus real ciders and perries Approaching our
5,250th Beer!
14 Real Ales • 12 Craft Beers 200+ Bottled World Beers Over 100 Scotches and Bourbons available
be there when it happens!
Open: Mon - Sat 11 - 11pm, Sunday 12 - 10.30pm Food Served: Mon - Thurs 12 - 9pm, Fri - Sat 12 - 9.30pm, Sun 12 - 8pm
The Blue Moon 2 Norfolk St, Cambridge CB1 2LF Tel: 01223 500238
4 Real Ales • 20 Craft Beers Massive Range of Artisan Spirits Home Made Pizzas Served From 6pm Room Available for Hire OPEN: Mon–Fri 5pm–late, Sat 12–late, Sun 5-11
The Royal Standard
192 Mill Rd, Cambridge CB1 3NL Tel: 01223 569065 The Royal Standard
TAP TAKEOVERS 6th June - Orbit 4th July - North brewing 7th Aug - Black Iris
6 REAL ALES 10 CRAFT BEERS
BELGIUM BOTTLED BEERS Opening Times: Mon - Thurs: 4pm–11pm Fri: 4pm to Midnight, Sat: 12pm to 11pm, Sun: 11.30am–10.30pm Food Served: Weds - Fri: 5pm–9.30pm, Sat: 12pm–9.30pm, Sun: 12–8pm
FESTIVAL CHARITY
A
rthur Rank Hospice supports people in Cambridgeshire living with a life-limiting illness and those who need end-of-life care. We care for more than 3,600 patients annually across the hospice in Cambridge, the Alan Hudson day treatment centre in Wisbech and in patients’ own homes via the Arthur Rank community team. The care and support provided by our inpatient unit, day therapy and hospice at home teams is practical, holistic and tailored to the individual. Programmes may include psychological support, physiotherapy, complementary therapy, occupational therapy, rehabilitative support, counselling, bereavement and spiritual support. As a charity, we need to secure £8.1 million every year to deliver our services free of charge to patients and their loved ones. About half of this currently comes from commissioned income, with further funds raised by our bistro, education and conference centre, hair and nail salon and, of course, fundraising. We are hugely grateful to our local community, which contributes the remainder by raising funds in a number of ways, including: donating to our shops; participating in our events; taking on
PLEASE GIVE GENEROUSLY! Donate your festival glass or buy a ticket for our Summer Superdraw, where there is a £2,000 prize at stake, from our stand near the glasses stall.
personal challenges; holding fundraisers or leaving us a gift in their will. The Cambridge Beer Festival is a wonderful occasion for us to meet the people who help to fund our care and provides a chance for us to raise awareness of the many services and activities that we deliver. It also creates an opportunity to remember the special people that we have the privilege to care for. Regulars to the beer festival will fondly remember Roger Stark, the glasses manager. Roger was diagnosed with cancer in March 2017 and spent his last days being cared for by the Arthur Rank Hospice team, so please do give generously today and allow us to care for more people like Roger. For information, please visit arhc.org.uk, speak to our staff or volunteers, or call us in the office on 01223 675888. 46th CAMBRIDGE BEER FESTIVAL
15
AREA MAP
16
46th CAMBRIDGE BEER FESTIVAL
SITE MAP
Entrance Emergency exit
d an y g r in e rn cov lion a i Le dis av p Emergency exit
Glasses d and Foo
Cider and Mead and International perry wine beer
Arthur Rank Learning and discovery Hospice T-shirts Tombola
Oddfellows Chocolate
Food
Pipers Crisps
Family area
coffee
Pewter Scribe
Join CAMRA
Events
Brewery bars and KeyKeg beer
Main bar
Please note, map not to scale. The actual site layout may vary somewhat; this is merely a guide 46th CAMBRIDGE BEER FESTIVAL
17
Champion
EPPING ONGAR RAILWAY
REAL A
of the Thames
LE
7T
H
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.
F E L S T I VA
s iscount avel D EOR Tr rd carrying rs for ca membe CAMRA
80 Real Ales* 20 Ciders* Beer | Steam Trains | Music | Good Cheer Bar open from 1200, closing 2200 Fri/Sat, 1700 Sun Inclusive Heritage Buses from
Epping,
Harlow Town and
Shenfield
eorailway.co.uk 01277 365 200
@eorailway
Epping Ongar Railway
* While stocks last. Full Terms and Conditions on website.
CAMRA Community Pub of the Year 2018 www.thechampionofthethames.com @thechamp68kingstreet @ChampThames
The Waggon and Horses is a local village pub now supporting 7 rotating ale lines, 4 lagers, a varying craft beer as well as 2 ciders and Guinness. With a recently refurbished, large, secure garden it is a great summer destination for the whole family, dogs included! WE ARE OPEN 7 DAYS A WEEK FROM 10:30 SUNDAY - THURSDAY AND 9:30 FRIDAY AND SATURDAY Food Service Hours: Monday: kitchen closed except Bank Holidays Tuesday – Thursday 10:30 - 14:30 Friday – Saturday 09:30 - 20:30 • Sunday 10:30 - 15:30 Our very popular pizzas are served Friday and Saturdays 12:00-20:30 Breakfast, lunch, children’s menu and Sunday roasts are available.
WAGGON & HORSES, 39 HIGH ST, MILTON, CAMBRIDGE CB24 6DF T: 01223 570471 • E: waggonandhorsespub@outlook.com
www.waggonandhorsesmilton.co.uk 18
46th CAMBRIDGE BEER FESTIVAL
AWARDS
2019 AWARD WINNERS
E
ach 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. Find out more about the pubs listed here at www.whatpub.com.
PUB OF THE YEAR AND COMMUNITY PUB (RURAL) Chestnut Tree, West Wratting
LOCALE PUB (CITY) Haymakers
LOCALE PUB (RURAL) Green Man, Thriplow
YOUNG MEMBERS’ PUB Calverley’s Brewery Tap
COMMUNITY PUB (CITY) Dobblers Inn
NEW OR MOST IMPROVED PUB (CITY) Old Ticket Office
MOST IMPROVED PUB (RURAL) Black Horse, Dry Drayton
DARK ALE PUB Live and Let Live
CIDER PUB Plough, Shepreth
CLUB OF THE YEAR Bottisham Community Sports and Social Club
REAL ALE CHAMPIONS Ron Buchet
LIFETIME ACHIEVEMENT Horace White (Six Bells, Fulbourn)
46th CAMBRIDGE BEER FESTIVAL
19
WATERBEACH SUN
Your Friendly Local!
‘THE PLACE FOR GOOD QUALITY REAL ALE’
BIG SCREEN SATELLITE SPORTS HOMECOOKED FOOD 5 DAYS A WEEK (Wednesday - Sunday)
FUNCTION ROOM AVAILABLE
COMING EVENT
GOOD BEER GUIDE ENTRY 2019
JUNE 8TH
Waterbeach Feast THE SUN INN WATERBEACH
184 Sturton Street, Cambridge, CB1 2QF 01223 576092 • 0 1 @thedobblers
Have A Drink On Us! To celebrate The Dobblers winning Cambridge Camra’s Community pub of the year 2019 (city) award we are giving away a free pint of Wandering Brewer Real Ale to the first 72 people who present this voucher at the bar! (T&C’s apply)
Plus
15p off all Real ales & Real ciders to Camra members!
Cask Marque accredited for the last 16 years
Q Join us for the 6th Annual Bake off Monday 27th May. New entries always welcome! Q Watch the Europa league final on Weds 29th May, the Champions League final on Sat 1st June.
WWW.THEDOBBLERS.COM
THE CHESTNUT TREE Handsome Victorian Free House combining the relaxed charm of a village local together with a traditional menu of hearty home cooked food.
PROUD TO HAVE BEEN VOTED CAMBRIDGE PUB OF THE YEAR 2019 & RURAL COMMUNITY PUB OF THE YEAR 2019 Constantly changing selection of real ales & ciders. Extensive gin & wine list to be enjoyed in our fully refurbished bars or in our beautifully kept garden.
<RX ZRQÂ&#x203A;W Ã&#x; QG DQ\ JLPPLFNV KHUH MXVW D JUHDW YLOODJH SXE The Chestnut Tree, West Wratting, CB21 5LT â&#x20AC;¢ 01223 290384
WWW.CHESTNUTTREEPUB.CO.UK
20
46th CAMBRIDGE BEER FESTIVAL
LEARNING AND DISCOVERY
LEARNING AND DISCOVERY Alex Metcalfe, CAMRA’s information and education manager, introduces a new initiative
I
n 2018 CAMRA voted to ‘play a leading role in the provision of information, education and training to all those with an interest in beer, cider and perry of any type’. Consumers are facing an ever broadening range of choices in a constantly evolving landscape of hybrid styles, new forms of dispense and non-traditional venues serving beer, cider and perry from British and international producers. In response to consumer needs CAMRA is developing a new educational offer across the country via our beer festivals, branch events, website and publications to support drinkers’ lifelong learning. We are running a pilot programme of learning and discovery spaces at seven festivals through 2019. Manchester Beer and Cider Festival (January), Thanet Easter Beer and Cider Festival (April), Cambridge Beer Festival (right now), Great British Beer Festival (August), St Albans (September), Nottingham (October) and the Great Welsh Beer and Cider Festival (October).
Our approach is to provide technically accurate and unbiased information whilst building consumers’ knowledge and confidence around a range of issues such as dispense, quality and provenance, and to provide a basic understanding of the ingredients and processes behind their favourite drinks. We love cask conditioned live beer, beer that’s still evolving by the time we drink it. We are so confident and passionate about it we are happy to host brewer-led comparative tastings of cask beer alongside other versions so our members and festival-goers are empowered to build their own understanding of the differences between them. We are lucky to have some of the finest regional brewers and makers lined up for our learning and discovery activities at the Cambridge Beer Festival 2019 showcasing their work and ready to guide you through relaxed, engaging and informative tastings.
EMPOWERED DRINKING CAMRA’s learning and discovery spaces provide festival-goers, wherever they are on their drinking journey, with the opportunity to interact with high quality brewing ingredients, hops, malts and varietal fruits, and the chance to take part in informal tastings, guided by the brewers and makers themselves. 46th CAMBRIDGE BEER FESTIVAL
21
LEARNING AND DISCOVERY
PROGRAMME What’s on and when. Tastings are first come, first served! MAIN TENT Lunchtimes 12.00–15.00. Evenings 17.30–19.00. Monday 20 May Come and tell us what CAMRA should be doing to help people learn more about beer, cider and perry. Tuesday 21 May Simon’s Cider: Exploring the effects of serving temperature on the flavour profile of their own cider, East Meets West – a 60% blend cooking and eating and 40% Dabinett cider apple. Turpin’s: a brewer guided comparative tasting of their double gold winning smooth and full bodied Cambridge Black stout from cask and keg. Wednesday 22 May Bexar County: A brewer guided comparative tasting of their Scoby Doo mixed fermentation American wheat beer featuring Kombucha, lactose and summer berries, from cask and keg. Thursday 23 May Calverley’s: A brewer guided comparative tasting of their Special Hazy Pale from cask and keg featuring Simcoe hops. Friday 24 May Three Blind Mice: A brewer guided comparative tasting of their Mosaic single varietal hop beer from cask and keg. Saturday 25 May 12.00–19.00 A special guest brewer or cider maker, to be confirmed.
For the complete programme, including further information on all the sessions, visit www.cambridgebeerfestival.com/ discovery 22
46th CAMBRIDGE BEER FESTIVAL
PAVILION The Fermentation Beer and Brewing Radio & Cambridge Beer Festival Learning and Discovery pavilion. Programme curated by Emma Inch, award-winning beer writer and podcaster (fermentationonline.com). Monday 20 May 18.00–19.00 Introduction to the Queer Brewing Project with Lily Waite. Tuesday 21 May 13.00–14.00 Uncovering the mysteries of malt, with Colin Johnston (Crisp Malt). 18.00–19.00 Leaving a smaller footprint, with Fergus Fitzgerald (Adnams) and Colin Johnston. Wednesday 22 May 13.00–14.00 The contemporary beer scene: what’s it all about and how can you get the most out of it? With Andy Hipwell (Ampersand Brewery) and Emma Inch. 18.00–19.00 Real cider, with Simon Gibson (Simon’s Cider). Thursday 23 May 13.00–14.00 How craft beer is leaving the city and heading back to its rural roots. With Miranda Hudson and Derek Bates (Duration Brewing), and Sophie de Ronde (Burnt Mill Brewery). 18.00–19.00 Wild and mixed fermentation, with Miranda Hudson and Derek Bates. Friday 24 May 13.00–14.00 A whole new world: advances in British hops, with Charles Faram Hop Merchants. 18.00–19.00 The future of British beer, with Sara Barton (Brewster’s Brewery), Sam Calverley (Calverley’s Brewery), Georgia Goddard (Thirsty Cambridge) and Charles Faram Hop Merchants.
* W I NN E R *
* W I NNER *
BEST NEW COMEDY
BEST NEW COMEDY
OLIVIER AWARD EVENING STANDARD AWARD
THE STAGE
OWEN SHARPE KEVIN TRAINOR
Written by
“EXHILARATING…RICHLY COMIC”
Directed by
MARIEMON LINDSAY27 MAY JONES SAT POSNER1 JUNE Tickets: 01223 503333 www.cambridgeartstheatre.com
STARRING
ƔOANNEE CLIFTON STE STEPHEN WEBB
MON 15 - SAT 20 ƔUL 2019 01223 503333 | CAMBRIDGEARTSTHEATRE.COM
46th CAMBRIDGE BEER FESTIVAL
23
Avalon Wholesale & Brewing Beer fest supplies from Wales and the West Tel : 01458 210050 Mob : 07809 056855 Email : avalonwholesale@gmail.com Proud to supply the Cambridge Beer Festival
SPECIALIST BOX SUPPLIERS TO THE BREWERY TRADE AND WINE MERCHANTS Q
Range of Standard Bottle Packs
Q
Small Quantities, 5 day turn around
Q
Available plain or Bespoke Print Design 1 or 2 colours
Q
2,3,4 and 6 bottle 500ml and 750ml
Q
3 x 330ml
Q
6 and 12 bottle division packs
Contact: David Tack, Moat House Products, Cambs PE28 3BY • T: 07979 784429 E: moathouseproducts@gmail.com
www.moathouseproducts.co.uk
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 the best of British, European and U.S craft beers. We have a huge range, over 300 beers in stock, with thousands 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. We have a specialist craft beer wholesale arm & are proud to be the UK stockists of Brouwerij De Molen, Brouwerij Kees & Brouwerij Het Uiltje. 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)
24
46th CAMBRIDGE BEER FESTIVAL
FOREIGN BEERS
FOREIGN BEERS Hello and welcome to the first year of Alan and Guillaume taking over management of the foreign bar.
T
his year we’ll have a massive selection of beers from all over Europe. First of all, we’d like to introduce a new brewery, White Frontier from Switzerland. We’ll be having their Amor Fati IPA 6.5%, which is wonderfully crisp and bitter. If you’re more of a dark beer fan, there is the Weird Circles Porter 4.5%. Looking for more of a thirst quencher? Pillow Witt wheat beer 4% and Delocation Lager 5.6% are for you. First introduced by former foreign bar managers Toby and Danièle, the Swedish brewery Omnipollo makes a return with: Tobias 4.3% session IPA, Nebuchadnezzar 8.5% double IPA and Leon 6.5% Belgian blonde, made with champagne yeast that makes it wonderfully dry and quenching. For those of you with a sweet tooth, there’ll be Noa Pecan Mudcake 11% imperial stout and Hynopompa 11% marshmallow imperial stout. If pale beers are more your thing, there’ll be a collaboration brew between Oersoep brewery in the Netherlands and Manchester-based Cloudwater called
Himmelwasser 5.2% a modern Indian style lager. Another collaboration brew, between De Molen and Kaapse: Amarillo 9.2%, a double IPA unsurprisingly heavily hopped with Amarillo. And finally, DDDDHHHH 9.2% from Het Uiltje (the owl) a four times dry hopped double IPA. It wouldn’t be summer at the Cambridge beer festival if we didn’t have Lambic beer, so thankfully we do! Crowd pleaser Giradin Kriek 5% will return, an oak-aged wild yeast-fermented beer that has whole sour cherries added to the barrels as it ages, wonderfully fizzy, tart and refreshing. There will also be a massive selection of Helles, Pilsners and Hefeweizen from the German side of the bar, as well as our favorite Shlenkerla Marzen 5.1%, a black beechwood smoked lager that’s like drinking a pint of smoked bacon. Don’t forget you can order many of our beers from the Bacchanalia shops in Cambridge, or from Beers of Europe in Norfolk. 46th CAMBRIDGE BEER FESTIVAL
25
MEat. Bread. Beer 10 Peas Hill, Cambridge CB2 3PN 01223 352293
@pintshop
26
46th CAMBRIDGE BEER FESTIVAL
@pint _ shop
@meatbreadbeer
STANDARD AND LUXURY MOBILE TOILETS FOR LARGE EVENTS Craft Fairs, Beer Festivals, Hospitality, Weddings and Exhibitions • Mains or non-Mains Toilets • Disabled Toilets • Showers • Emergency Call-out Service For Professional Advice Without Obligation
PLEASE CALL - 01727 822485 email quotes@superloo.co.uk
WWW.SUPERLOO.CO.UK
AVAILABLE FOR PRIVATE HIRE Fired up only use the freshest dough topped with delicious ingredients which are imported from italy, or locally sourced. We also love the environment and pride ourselves on being plastic free and all of our paper products are recycled. We can cater for parties between 50 – 900 people! Get in touch for more information fireduppizza@hotmail.com • 07786 986948 28
46th CAMBRIDGE BEER FESTIVAL
CHEESE AND BEER
CHEESE AND BEER Better together? Definitely. Roger Hart tells us why.
I
know people who don’t drink much (or at all), but who come to the festival for the cheese counter. No wonder – it’s as carefully selected and interesting as the beer. But if you are drinking beer, here are a few complimentary cheese suggestions.
SUMMERY GOLDEN ALES The simple creaminess of brie (and similar gooey but mild cheeses) should stand on its own. So a golden ale with a little fruit (maybe Moonshine’s Tranquillity, or Crafty Beer’s ever-popular Sauvignon Blonde) would go beautifully. You also wouldn’t go far wrong with a white stilton. IPAS AND HOP MONSTERS Get your goat. To be honest, goat’s cheese will go with anything hefty and complex: a big dry stout, Fat Cat’s DIPA or Fellows’ special this year: Dark Side of the Broon But hops can blast through subtle flavours, so this might be the place for cheeses with washed rinds. Stinking Bishop is a classic. Or you could double down on bitter: Hereford Hop is a semi-hard cheese with hops packed into the rind. BITTERS, BESTS, AND SESSION ALES A well-made bitter is what many think of when you say “ale”, and cheddar is almost the same for cheese. They work together, too. With both, there aren’t any overpowering flavours, there is a little sharpness, and the craftsmanship is front and centre. Try a pint of Wiper and True’s Equanimity or Lytham’s Lytham Royal with Wensleydale, or even a 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 Grafton’s Apricot Jungle, at the fruitier end. Stronger bitters, bests, and old ales will complement the smoked versions of similar cheese. Try Cambridge Brewing’s Old Ale, or a beer that’s smoked itself. Bexar County even have a Lapsang Souchong Stout this year. RICH AND DARK: PORTERS, STOUTS AND BARLEY WINE A stout with a bit of sweetness just belongs with 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 sweeter stout. A really mature, crumbly stilton could overshoot here, but a milk stout will see you right. Peakstone’s Rock have one at the festival this year. For more resinous beers like imperial stouts (Three Blind Mice Battle Scars, you’re up), maybe go sharper – Lincolnshire Poacher will cut right through it. MILD Milds are dark but easy-drinking, often with a touch of nut and caramel. Alpinestyle semi-hard cheeses have softness and nuttiness to match. Both are subtle. The UK makes gruyere in Cheshire, or you really can’t beat a Cornish Yarg. Try Castor’s Castorware this year. MIX AND MATCH We can’t cover everything. What about wheat beers (I’d go brie), or cheeses with fruit? 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 plenty of chances to discover an exciting new pairing. 46th CAMBRIDGE BEER FESTIVAL
29
LOCALE?
WHAT IS LOCALE? Helge Nareid explains.
C
AMRA LocAle is an initiative that promotes pubs stocking locally brewed real ale. The scheme builds on a growing consumer demand for quality local produce and an increasing awareness of green issues. LocAle supports local brewers and local identity and pride – letting us celebrate what makes each locality different. As you travel across the country, you can appreciate beers from local breweries in different regions. There are now more breweries than ever in modern times, so drinkers in any region have a wonderful diversity to choose from. The definition of what constitutes a LocAle is determined by the local CAMRA branch, and may vary
according to local conditions (what suits Cambridgeshire may not suit the Scottish Highlands). For our branch – Cambridge and district – the LocAle criteria includes any brewery within our branch area, as well as small and medium-sized breweries within 20 miles (as the crow flies) from the venue. At this festival, we showcase 38 beers from 12 breweries that qualify as LocAle. They are all marked by signage above the stillage. For the 359 days of the year outside this festival, please look for the LocAle symbol in the Good Beer Guide and on the WhatPub website. 46th CAMBRIDGE BEER FESTIVAL
31
THE BEER LIST
M
ost 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, Three Blind Mice, Turpin’s 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. The tasting notes here have come from various sources – CAMRA’s Good Beer Guide, the breweries or our own painstaking research. 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,
BREWERY BARS ADNAMS Southwold, Suffolk 1890 Broadside
4.7%
Dark Side of the Moon
5%
Stout with marshmallow, coconut and lactose, aged on oak chips.
4.5%
Pale ale with pithy bitterness, biscuit flavours and fresh citrus aromas.
Jack Brand NEIPA
6%
Hazy New England-style beer, with notes of pine and gentle malt. Juicy orange and tropical fruit character.
4.1%
3.7%
Mosaic
Single hop beer made with Mosaic hops at each stage of the brewing process. Peach, mango, lemon and pine flavours and aromas.
Southwold Bitter
Copper-coloured beer, late-hopped with Fuggle for lingering hoppiness.
32
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 the staff serving you and looking after the beer are all unpaid volunteers.
BEXAR COUNTY Peterborough, Cambs 2012 Ditch Water
8.3%
5%
Double IPA. Big hops and big haze. This beer is served from a KeyKeg
Elderflower Sour
Dark ruby red beer with fruitcake aromas, almonds and conserved fruit.
Ghost Ship
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
46th CAMBRIDGE BEER FESTIVAL
Aged for two years. Clean and dry but not overly sour. Tart and thirst-quenching. This beer is served from a KeyKeg
One Small Step (vanilla edition)
Small porter with vanilla. Low ABV but full of flavour.
Orange Wheat
3.2% 5.6%
American wheat beer with orange. This beer is served from a KeyKeg
Scooby Doo (summer fruits edition)
4.3%
Kombucha culture and lactose add a slight sharpness and fruity sweetness. This beer is served from a KeyKeg
Where Have You Bean All My Life
Stout with added tonka, vanilla and coffee beans.
7.4%
THE BEER LIST
KEY TO SYMBOLS
Bitter Old Ale IPA Lager Mild
Stout/Porter Speciality
Pilsener
9.3%
5%
Cherry sour, part aged in whisky barrels and part on Brettanomyces yeast. This beer is served from a KeyKeg
3.7% Lek 5.5% Lonely Snake Mosaic Simcoe 3.5% Mosaic 4.2% 6.5%
India pale ale. Light, with juicy, tropical fruit hop flavours.
4%
Czech style pils with Saaz hops. Crisp with a dry finish. This beer is served from a KeyKeg
ThreeOneSix Weizen Redwood
Rich, red ale with zesty, lingering hop character.
4.3%
Stout aged over dates in whisky barrels for 6 months then aged for a further 12 months. Chocolate, dark fruits, vanilla, whisky and peat.
Session ale with Mosaic and Simcoe hops.
Part of a single hop series. Medium bodied session ale with Mosaic hops for tropical fruit and blueberry aroma.
Shooby Doo
6.5%
East coast-style IPA, hopped with Citra, Simcoe, Nelson Sauvin and Ella. This beer is served from a KeyKeg
TURPIN’S Cambridge, Cambs 2015 Cambridge Black
4.6%
Coffee, cocoa and dark chocolate flavours. This beer is available from both cask and keg
5%
Unfiltered cloudy wheat beer. Sharp, with flavours of orange, clove and citrus.
THREE BLIND MICE Little Downham, Cambs 2014 Battle Scars
Lemongrass and lime hefeweizen.
3.9%
Extra pale, dry, with grapefruit hop aroma.
Wheat Beer
Berlinda Rouge
Hazy pale ale, smooth and full bodied, fruity and juicy in aroma and flavour. This beer is served from a KeyKeg
Lignum Vitae
Gluten Free
Barley Wine
Imperial version of Slate smoked porter. Port-like aroma with subtle smoky notes and roasted chocolate flavours.
Good Luck Mr Gorsky
Fruit Beer Vegan Friendly
Golden
GRAIN Alburgh, Norfolk 2006 Empire Slate
Mango Meditation
4.3%
Hazy pale ale with blackcurrant, grapefruit and tropical fruit flavours. Aromas of apricot, herbs, mango and floral notes.
Moon Juice 9.7% NAPA
Hazy, juicy, fruity and hoppy.
4.5%
Hazy and creamy American Pale Ale brewed using all British hops. Aromas of pine and grapefruit, with tropical fruit flavours.
5%
46th CAMBRIDGE BEER FESTIVAL
33
(ASK GOOGLE FOR HELP)
14 KEGɺBEERS ON TAP & 120+ BEERS IN OUR FRIDGES LIVE TAP LIST ON UNTAPPD OPEN 12-11PM EVERY DAY THIS WEEK
3 MINUTE WALK AWAY FOOD TRUCKS NIGHTLY @THIRSTYCAMB 34
WE ARE THIRSTY, ARE YOU?
FIND US AT
46 CHESTERTON RD JUST OVER THE BRIDGE BEHIND THE BEER FEST
& HUNGRY CAFE AND BAR 12 THIRSTY SEXY ON ST.ɺ TAP & NOWBEERS OPEN ON KING 100THISBEERS IN OUR FRIDGES YEARS SUMMER BIERGARTEN IS AT
46th CAMBRIDGE BEER FESTIVAL
MACKAYS EAST ROAD EVERY WEEKEND.
THE BEER LIST
3.9%
4.6%
Strawberry Haze
Smooth, with citrus and hoppy aromas, tropical fruit and pine flavours and a hint of strawberries.
Underback
Slightly hazy golden pilsner with pine, lemongrass and grapefruit aromas and flavours of malt. Unfined. This beer is served from a keg
Crisp, bitter IPA with flavours of tropical fruit, lemon zest and pine, and late-added Apollo hops. This beer is also available on the main bar in cask
BRICK London 2013 Orange and Fennel Imperial Stout
KEYKEG BAR AFFINITY BREWING CO London 2016 Queer Royale
BREWSHED Bury St. Edmunds, Suffolk 2011 Saturn V 5.8%
4%
Pale ale with blackcurrants, a little tart and dry from the champagne yeast. Unfined. Collaboration with the Queer Brewing Project (thequeerbrewingproject.com). 10% of Queer Royale sales will go to MindOut, an LGBTQ mental health charity.
Rich, deep stout with herbal fennel seed and zesty orange.
9%
BURNT MILL Badley, Suffolk 2017 Beyond the Firs
4.8%
Bright tangerine and grapefruit aromas, backed up with subtle piney bitterness.
Lemondrop Fog
6.6%
Dry-hopped with Lemondrop hops for light citrus aromas.
AMPERSAND Earsham, Norfolk 2017 Umlaut
5%
CHORLTON Manchester 2014 Special Strawberry Sour
Light Kölsch-style beer. Clean malty character with spice from Tettnang hops, and dry-hopped with Galaxy.
5.8%
BLACKENED SUN Milton Keynes, Bucks Awakening
5.8%
Sour pale ale. Brewed with Vienna malt and oats. Flavoured with natural strawberry extract.
Special Mango Sour
5.7%
Evolving IPA with a different combination of hops in every brew.
Hades
11.5%
Belgian Quadrupel. Dark, fruity, and drinkable. Collaboration with Twisted Barrel.
BONE MACHINE Pocklington, East Yorks Swordfishtrombone
5%
7.4%
NZ Brett Sour
3.9%
Mixed fermentation small beer hopped with Rakau and Wa’iti.
LOST AND GROUNDED Bristol 2016 Keller Pils
4.8%
5.2%
Unfiltered, hop-bitter lager using German Pilsner malt and three traditional hop varieties – Magnum, Perle and Hallertauer Mittelfrüh.
Hopbacked Belgian wheat with kveik yeast mixed fermentation. With added coriander seed, orange peel and tamarind pulp.
Vostok Fuel
Sour pale ale. Brewed with Vienna malt and oats. Infused with natural mango flavour.
Coffee stout with beans from the Blending Room in Hull. Deep and fresh.
Running with Sceptres
Pilsner, Vienna and Caramalts combine with lots of hops for a special lager beer. 46th CAMBRIDGE BEER FESTIVAL
35
Discover the taste of North Norfolk with Moon Gazerâ&#x20AC;&#x2122;s award-winning real ales and craft lagers.
moongazerale.co.uk 01328 878 495
The Chequers Brewpub Bob and Wendy Mitchell invite you to try their unique unspoilt village local with its own special atmosphere. FINALISTS IN THE CAMRA NATIONAL PUB OF THE YEAR 2018 Family run since 1951 71 Main Road, Little Gransden SG19 3DW Tel: 01767 677348 X www.sonofsid.co.uk 36
46th CAMBRIDGE BEER FESTIVAL
THE BEER LIST MILE TREE Wisbech, Cambs 2012 Vienna Lager
MAIN BAR
4.8%
Vienna lager with toasty malts and balanced bitterness.
Please see the listing in the Brewery Bar section on p32
PANTHER Reepham, Norfolk 2010 Hunter
4.5%
Crisp lager with a hint of juicy hops.
TEMPEST Galashiels, Borders Long White Cloud
5.4%
4.2%
5.5%
Why Kick A Moo Cow
6.8%
5.3% 3%
Tangerine aroma with malt and biscuits.
WANDER BEYOND Manchester 2016 Anura
Hoot
7%
Strong Berliner Weisse refermented on blueberries. Tart and fruity.
4.3%
Dark, sour beer using Lactobacillus culture, sour cherries, redcurrants, damsons and Ancoats Graphene Espresso ground coffee.
Mango Manatee
7%
3.5%
Malty with a gentle smoky finish.
Franco-Belgian farmhouse ale. Slightly tart and spicy.
Hoppy New Zealand pale ale with a slightly sweet malt character and tropical fruit flavours.
B&T Shefford, Beds 1982 Shefford Mild
3.8%
Dark beer with a well balanced roast malt taste.
BAKER’S DOZEN Ketton, Rutland 2015 Straight Outta Ketton
4.5%
Oatmeal pale with Bravo, Centennial, Citra, Simcoe and Sorachi Ace hops.
The Turk
5.5%
Chocolate and rose porter with flavour of Turkish delight.
Milkshake IPA with mangoes. Vanilla and Hüll Melon hop aromas.
Saison
ARBOR ALES Lawrence Hill, Bristol 2007 Shangri-La Session India pale ale, brewed with lots of Citra, Columbus, Equinox and Mosaic hops.
Slightly hazy, golden ale with floral hop aroma and dry finish.
WYLDE SKY Linton, Cambs 2018 Amber
2.9%
Low ABV beer, late- and dryhopped to punch above its weight.
THE KERNEL City of London 2009 India Pale Ale
Pale amber beer with citrus hops and a fruity finish.
AMPERSAND Earsham, Norfolk 2017 μI
Tropical and stone fruit aroma, with light malt, pineapple, and citrus flavours, and a tropical fruit finish. This beer is also available on the main bar in cask
Pale Ale Table Beer
ADNAMS Southwold, Suffolk 1890
4.7%
BEXAR COUNTY Peterborough, Cambs 2012 Please see the listing in the Brewery Bar section on p32
BISHOP NICK Felsted, Essex 2011 Martyr
5%
American-style IPA. Willamette and Simcoe hops deliver spicy, floral bitterness, supported by sweet malts. 46th CAMBRIDGE BEER FESTIVAL
37
THE BEER LIST
Ridleyâ&#x20AC;&#x2122;s Rite
3.6%
English Fuggle and Golding hops, with crystal and pale ale malts. Floral aroma and satisfying bitterness.
BLACK SHEEP Masham, N Yorks 1992 Riggwelter
BURNING SKY Firle, E Sussex 2013 Aurora
5.9%
BLACK STORM Whitley Bay, Tyne & Wear 2017 Porter 5.2%
Robust porter with plenty of chocolate and crystal malts. Hopped with British-grown East Kent Golding.
4.5%
Dry, refreshing saison with ester aromas of lemon, orange and peppery spice.
Fruity bitter with hints of liquorice and pear drops and a long, dry, bitter ďŹ nish.
BLACKENED SUN Milton Keynes, Bucks 2017 Luna
SoĂťlard Plateau
5.6%
Resinous from US hops, with citrus and tropical fruit ďŹ&#x201A;avours.
3.5%
Pale gold with crisp malt and sharp bitterness. Hopped at different stages with a mix of US and New Zealand hops.
CALVERLEYâ&#x20AC;&#x2122;S Cambridge, Cambs 2014 Pale Ale
Porter 5.2%
5.1%
Festival special. Fruity and heavily hopped, with added unmalted oats.
4.9%
Dark saison with roasted, malty ďŹ&#x201A;avour and coffee overtones.
High ďŹ nal gravity porter. Malty sweetness with coffee and chocolate tones. UnďŹ ned.
BLIMEY! Norwich, Norfolk 2017 Amity Island
CAMBRIDGE BREWING COMPANY Cambridge, Cambs 2013 Burrito Bandito 4.3%
Dark & Dangerous 4%
5.2%
New England-style IPA. Cloudy and full-bodied. Aromas and ďŹ&#x201A;avours of lime, grapefruit, lychee and mango, with hints of pine and earth.
Son of Paleface
American pale ale with Mosaic and Citra hops and double dry-hopped with Citra and Simcoe. Aromas and ďŹ&#x201A;avours of lime, grapefruit, lychee and mango.
BRASS CASTLE Malton, N Yorks 2011 Fruit Lupe â&#x20AC;&#x201D; Amarillo & Orange
Hazelnut Mild
BREWSHED Bury St. Edmunds, Suffolk 2011 Saturn V 5.8%
Crisp, bitter IPA with ďŹ&#x201A;avours of tropical fruit, lemon zest and pine, and late-added Apollo hops. This beer is also available from the KeyKeg bar 38
6.2%
Dark old ale brewed with malted barley and oats. Dark fruit and chocolate aromas and ďŹ&#x201A;avour.
CASTOR Castor, Cambs 2009 Castorware Mild
4.4% Hopping Toad 4.1% 4.8%
4.2% Small Sip for a Man, One One Giant Slurp for Cambridge 5%
Amarillo single hop pale with juicy oranges. Five-malt nut brown mild with hazelnut aroma.
Pale ale â&#x20AC;&#x2DC;dry-hoppedâ&#x20AC;&#x2122; with JalapeĂąo chillis. Brewed for Cinco de Mayo.
46th CAMBRIDGE BEER FESTIVAL
Dark, malty mild with new world hop additions.
Session beer with light malts and citrus and grassy hop notes.
Lager and pilsner malts provide a sweet and doughy base, balanced by herbal noble hops.
CHALK HILL Norwich, Norfolk 1993 Dreadnought
Robust strong ale. Rich and mellow with tones of fruit cake.
4.9%
THE BEER LIST
Man Machine
4.5%
Modelled on Düsseldorf Altbier. Cold fermented and carbonated, dark copper-coloured ale with balanced malt and bitterness.
EAST LONDON London 2011 Jamboree
4.8%
Golden beer using lager, pale and wheat malt. English hops throughout, in particular Bramling Cross.
COASTAL Redruth, Cornwall 2006 Cornish Porter
Quadrant 5%
Dark and smooth with a full roast flavour and fruity afternotes.
ELECTRIC BEAR Bath, Somerset 2015 Inspector Remorse
COLCHESTER Wakes Colne, Essex 2011 Braggot
4%
Amber beer with honey flavour, rich malts, and a floral aftertaste from Czech Saaz hops.
Oatmeal Mild
3.5%
Dark, smooth mild with oatmeal.
COTTON END Northampton, Northants 2014 Aramis
4.3%
Extra pale ale with light bitterness. Single hopped with French Aramis.
Coffee Porter
4.7%
Dark beer with chocolate and biscuit malt, cold brew coffee, oaty granola and flavour of chocolate biscuits.
5.8%
Dark, chocolatey oatmeal stout. Rich and smooth, with a bitter-coffee finish.
5.2%
Werrrd!
4.2%
Pale ale brewed with fruity hops for aromas of pink grapefruit, mango and orange rind, followed by piney bitterness.
ELGOOD’S Wisbech, Cambs 1795 Black Dog
3.6%
Dryish dark mild. Caramel binds malt, roast and dark berry fruit flavours with a hint of sweetness.
Dark, strong porter made with Kenyan coffee from local roaster Yellow Bourbon.
Coolship Fruit
5%
CRAFTY BEERS Stetchworth, Cambs 2012 Buzz
Mango Wheat
4.5%
6.2%
Pale ale dry-hopped with Citra. With added citrus fruit and ginger.
Mild Mannered
Dark mild with a balance of sweet malt and bitterness.
Sauvignon Blonde
3.5%
Lunar Lightning
4.7%
46th CAMBRIDGE BEER FESTIVAL
6.2%
Tawny, full-bodied, with a fruity bittersweet flavour. Hints of caramel and a fruity aftertaste.
FARMAGEDDON Comber, County Down 2013 Kveik IPA
4.2%
Crisp, bitter, light-coloured beer with a hoppy taste from East Kent Golding. 40
FALSTAFF Derby, Derbys 1999 Phoenix
Dark copper-coloured beer. Full-bodied and slightly sweet
DOWNHAM ISLE Little Downham, Cambs 2016 Goose Ely 4.8%
Traditional Belgian-style wheat beer, filtered and blended with 30% fruit.
4.4% Good, the Bad & the Drunk
The
Aromatic golden ale brewed with Nelson Sauvin hops from New Zealand.
American IPA. Light golden colour, balanced flavour of malt and hops, and a dry finish.
Raspberry and blackberry additions offset the sour flavours of this Lambic-style beer.
IPA with mango, tangerine and lime esters from high-temperature fermetation, and Azacca and Citra hops, oats and wheat in the mash.
4%
THE BEER LIST
Mosaic IPA
Single malt and single hop (Mosaic) beer. Dry and fruity.
6.3%
FAT CAT Norwich, Norfolk 2005 DIPA
6.1%
Oatmeal Porter
5%
Dark chocolate porter, brewed with creamy malted oats.
6%
Black IPA hopped with Chinook, Columbus and Amarillo.
5%
Light, easy-drinking lager.
5.9%
4.5%
4.2%
5.3%
Dark ruby-coloured beer with a rich, full body and fruit flavours.
GODSTONE Godstone, Surrey 2015 Buzz
3%
HARVEYS Lewes, E Sussex 1790 Sussex Best Bitter
4%
Full-bodied brown bitter. Hoppy aroma, balanced malt and hop flavour and dry aftertaste.
4.9%
Modern dark beer with aromas of dark chocolate, treacle sweet flavours, roasted bitterness with a hoppy finish from American Cascade.
4.7%
5%
Dark roasted grains, with dark chocolate from cacao nibs and vanilla pods. 46th CAMBRIDGE BEER FESTIVAL
4%
Very pale. Blueberry, tangerine and papaya flavours from Mosaic. Hallertau Blanc bittering hops bring lemongrass and passionfruit aroma.
HOP BACK Downton, Wilts 1987 Crop Circle
Crisp, fruity and slightly dry
Dry amber honey ale with floral notes and aromas from bees foraging on lime blossom.
42
Summer Lightning
Chocolate Stout
GREENE KING Bury St. Edmunds, Suffolk 1799 XX Mild
Mosaic Pale Ale
Amber beer with spicy taste and citrus finish from late-added Cascade hops.
Ruby Duck
GRAIN Alburgh, Norfolk 2006
HAWKSHEAD Staveley, Cumbria 2002 Brodie’s Prime
Flavoured with Italian white grape juice. Notes of melon, lemon and grapefruit.
FUZZY DUCK Poulton-le-Fylde, Lancs 2006 Pheasant Plucker
4.8%
Black ale with rich chocolate background flavour and a minty finish
American-inspired IPA, with fruity citrus flavours from classic American hops. English malts add some balance and sweetness.
Chocolate Mint Delight
Cask mild, traditionally brewed using dark malt for a sweet and roasted flavour.
Fakin’ It Lager
The Sheriff
4.8%
Please see the listing in the Brewery Bar section on p33
FELLOWS Cottenham, Cambs 2009 Dark Side of the Broon
English Beata hops bring apricot, honey and almond flavours. Pleasantly bitter finish.
Brewed in memory of our friend Davy ‘The Train’. Light, strong and hoppy.
FIXED WHEEL Blackheath, W Mids 2014 No Brakes IPA
GRAFTON Workshop, Notts 2007 Apricot Jungle
4.2% 5%
Straw coloured beer with a fresh, hoppy aroma. Intense bitterness with a long, dry finish.
HOPSHACKLE Market Deeping, Lincs 2006 Zen
Classic brown English bitter. Rich malt, bittersweet toffee background and a balanced dry finish.
3.8%
THE
KINGSTON ARMS
Awards Winning Freehouse
Q Huge range of Real Ales (12 hand pumps) Q Regular and Guest Ales Q Belgian & other Bottled Beers Q Locally Sourced Home Cooked Food Q New chefs! Q Free Wi-Fi Q CAMRA Discounts Available Q Games Q Covered Beer Garden
33 KINGSTON ST, CAMBRIDGE CB1 2NU (JUST OFF MILL RD) TEL 01223 319414 46th CAMBRIDGE BEER FESTIVAL
43
THE BEER LIST
Zero Gravity
4.5%
Amber session IPA. Flavours of malt followed by piney, resinous hops, citrus and tropical fruit.
9%
4.5%
21st anniversary celebration barley wine. Brewed with First Gold, Cascade and Amarillo hops. Dark and malty mild
4.8%
3.9%
Light, smooth ale with crisp bitterness, complemented by caramel and malt.
KELHAM ISLAND Sheffield, S Yorks 1990 Night Shift Coffee Porter
4.6%
Made with dark malts for hints of toffee and chocolate, and late-added ground coffee.
Steel Rider
5.4%
5.5%
5.7%
Raspberry â&#x20AC;&#x2DC;smoothieâ&#x20AC;&#x2122; IPA brewed using oats and lactose for a sweeter, fuller body. Citra and Mosaic hops add more fruit ďŹ&#x201A;avours.
Sundown
4.6%
Raspberry Belter
4.4%
Pinkish, fruity pale ale. Pleasant bitterness lingers after the berry ďŹ&#x201A;avour.
LITTLE CRITTERS Sheffield, S. Yorks 2016 Nutty Ambassador
6%
5%
Hazelnut milk stout. With hazelnut aromas, coffee and chocolate notes. UnďŹ ltered, and contains lactose and oats for a smooth, slightly sweet body. Smooth, light beer with a crisp lime ďŹ nish and slight bitterness.
LODDON Dunsden, Oxon 2003 From Yorkshire Wit Love
5%
Rhubarb wheat beer. Tart, hazy and fruity with plenty of body.
Hullabaloo
4.2%
Copper-coloured best bitter with rich, nutty malts and the dry, herby ďŹ&#x201A;avour of English Fuggle hops.
Deep hue and a slightly sweet, malty note. Juicy citrus hops and a smooth blood orange ďŹ nish.
LACONS Great Yarmouth, Norfolk 2013 Audit
Dark copper barley wine with ďŹ&#x201A;avours of berry fruit, and spice. Warming, smooth and sweet ďŹ nish.
44
LEATHERBRITCHES Smisby, Derbys 1994 Bad Boy
White Wolf
Dry-hopped for increased aroma and juicy ďŹ&#x201A;avour.
LACADA Portrush, County Antrim 2015 9 Rubies
4.6%
Light golden pale ale with aromas of pineapple and peach, tropical and citrus fruit ďŹ&#x201A;avours and notes of pine and black tea.
Mid-brown with a fresh, hoppy ďŹ&#x201A;avour, and a bittersweet ďŹ nish.
Fresh aromas of wild honey, ďŹ&#x201A;owers, citrus and spice.
Local is Lekker
Super Moon
KELCHNER Ampthill, Beds 2018 Honey Trap
6%
Old Nogg
Warming mild-bodied ale. Aged for over three months for a rich, slightly nutty ďŹ&#x201A;avour.
HUMPTY DUMPTY Reedham, Norfolk 1998 21
Jubilee Mild
46th CAMBRIDGE BEER FESTIVAL
LORD CONRADâ&#x20AC;&#x2122;S Dry Drayton, Cambs 2010 A Trip to the Moon
6%
Oatmeal pale infused with fresh watermelon.
A-Bomb
8%
4%
American pale ale with bitter grapefruit.
Spiffing Wheeze
Lemongrass pale with peppery bitterness.
3.9%
THE BEER LIST
Hop Stash 4.4%
Russian Imperial Stout
LYTHAM Lytham St Annes, Lancs 2007 Lytham Royal
Full-bodied ruby English ale with crisp, fruity aromas and a smooth, dry ďŹ nish.
MIGHTY OAK Maldon, Essex 1996 Moon Rocks
Oscar Wilde
3.8%
Ruby ale with dark fruit hops.
3.7%
Roasted dark mild with aromas of forest fruits and dark chocolate. Sweet taste with a more bitter ďŹ nish.
MILE TREE Wisbech, Cambs 2012 Lunar Landing
3.6%
Full-bodied dark mild with a hint of sweet black cherry.
5.6%
Robust old ale with mixed dark fruit ďŹ&#x201A;avours fom the malts.
6%
Red ale with colour from darker malts and wide combination of hops.
?.?% 5%
Light coloured festival special.
4.5%
Nine varieties of hops, one for each of the nine steps leading to the ďŹ rst foot being placed on the moon.
Chocolate porter. Rich and dark with sweet cocoa and dark malt aromas. Flavours of roasted grains, chocolate and coffee.
Nibbler
4%
NORTHERN MONK Holbeck, W Yorks 2014 Faith
Striding Edge
5.4% 2.8%
OAKHAM Peterborough, Cambs 1993 Blue Skies
6%
Golden beer with lime, grapefruit, blackcurrant and pineapple ďŹ&#x201A;avours.
5.6%
Spicy, rich beer with chocolate and coffee malt ďŹ&#x201A;avours.
Fruity festival special.
5%
Collaboration with Normandy brewer Northmaen. Brewed with a mix of barley from Norfolk and the French brewerâ&#x20AC;&#x2122;s own farm.
Hawse Buckler 4.2% Khyber Pass 3.3%
Rich, dark mild with plenty of chocolate malt.
NENE VALLEY BREWERY Oundle, Northants 2011 Bible Black
Light IPA inspired by one of the Northâ&#x20AC;&#x2122;s highest peaks. Piney, citrusy and fresh.
Strong, hoppy pale blonde. Barley and wheat malts with aroma from citrus hops.
Mare Tranquilitatis
Nine Steps
NORFOLK BREWHOUSE Hindringham, Norfolk 2012 AmitiĂŠ
Packs a resinous soft fruit punch.
MILTON Waterbeach, Cambs 1999 Apollo
MOONSHINE Fulbourn, Cambs 2004 Lift Off
11.5%
Thick beer with coffee and black treacle aroma, chocolate and toasted malt ďŹ&#x201A;avours, and a smooth, dark fruit ďŹ nish.
Ruby-coloured bitter with a rich, spicy, roasted aroma and a full, malty body.
Wobbly Ass Minotaur
Selene
5%
One of a series of heavily hopped pales.
5.5%
Aroma of citrus marmalade, ďŹ&#x201A;avour of oranges and soft crystal malt notes, with a long, hoppy ďŹ nish.
OLDERSHAW Harrowby, Lincs 1997 Apollo
Sunnydaze
5%
Pale beer with zesty Citra and Apollo hops.
4%
Pale gold wheat beer. Zesty, ďŹ&#x201A;oral and citrus notes and orange ďŹ&#x201A;avours.
6.5%
OPA HAYâ&#x20AC;&#x2122;S Aldeby, Norfolk 2008 Backstop CLX
5.5%
Belgian-style amber ale. Belgian T58 yeast gives some spicy aromas.
46th CAMBRIDGE BEER FESTIVAL
45
Same great beer, fresh new look. Lacons Encore is still brewed with the ďŹ nest malts, whole cone hops and Lacons original yeast but weâ&#x20AC;&#x2122;ve given it a brand new look for 2019.
20 awards including:
THE BEER LIST
Land of Hop and Glory
English bitter with three hops, mainly East Kent Golding.
4.3%
PANTHER Reepham, Norfolk 2010 Beast of the East
Ginger Panther
5.5%
Full-flavoured amber IPA with New Zealand hops.
3.7%
Ginger wheat beer with a fiery kick.
PARADIGM Sarratt, Herts 2015 Fake News
3.8%
4%
Citrus session pale for the post-truth generation: easy on the eye and easy to swallow...
Irish Backstop
Festival special. Brewed using lots of English Cascade hops. Crisp, with hints of lychees. Unfined.
PEAKSTONES ROCK Alton, Staffs 2005 Alton Abbey
Wayman’s Milk Stout
10% 4.2%
ROCKET ALES Great Staughton, Cambs 2016 Apollo 11
Amber ale with Apollo hops.
Roughacre Red
3.8%
Zestival
3.6%
Ruby mild with chocolatey, malty flavour, light bitterness, subtle spiciness and fruity aroma. Zesty pale ale brewed with orange, apricot and melon hop flavours and grapefruit aroma.
5%
Golden ale with a smooth finish.
3.5%
Smooth, dark mild with a long liquorice finish. Roast and fruit aromas, with chocolate and coffee flavours.
4.7%
STOD FOLD Halifax, W Yorks 2013 Dark Porter
4.8%
Full-bodied, creamy porter with notes of chocolate and raisin. Brewed using chocolate, crystal pale and black malts, and Bramling Cross and East Kent Golding hops.
4.8%
Traditional warming winter ale.
Brewed with English Jester and Olicana hops.
4.6%
Coffee porter with roasted barley, dark crystal and chocolate malts and ground coffee. Balanced bitterness and red berry flavour from the hops.
Peach-flavoured wheat beer with marzipan and estery notes. Smooth, slightly sweet taste.
Light IPA using east coast American hops.
QBUK
Peach Wheat
Dark ruby beer with a rich, fruity liquorice taste.
QUANTOCK Wellington, Somerset 2008 Plastered Pheasant
ROUGHACRE Castle Camps, Cambs 2018 Nighthawker
Muck Cart Mild 5.4% 4.5%
Mildly smoky aroma with liquorice flavour, smooth and not overly sweet.
Pigs In Space
4%
Traditional London porter brewed with pale, smoked, and chocolate malts, with Admiral hops. Dark, robust body and smoky flavour.
SON OF SID Little Gransden, Cambs 2007 Lunartick
Smooth, fruity-flavoured, ruby-coloured beer brewed with Progress hops.
POTBELLY Kettering, Northants 2005 PC Piglet
Black Arrow
4.3%
STONEHENGE Netheravon, Wiltshire 1984 Danish Dynamite
Sign of Spring
3.9%
5%
Full-bodied beer with hop and fruit aromas and flavours.
4.6%
Translucent green ale. Smooth and rich in malt and hop aroma, with a fruity and bitter finish. 46th CAMBRIDGE BEER FESTIVAL
47
THE BEER LIST TEMPEST Galashiels, Borders 2010 Long White Cloud
Pixel Juice 5.4%
Tropical and stone fruit aroma, with light malt, pineapple, and citrus flavours, and a tropical fruit finish. This beer is also available from the KeyKeg bar
THREE BLIND MICE Little Downham, Cambs 2014
5%
Norwegian style pale hopped with Saaz and infused with juniper.
The Woodford Experiment: Lemon & Cardamom Saison 5.2%
Farmhouse pale infused with lemon and cardamom.
3.9%
5%
WIPER AND TRUE Bristol 2015 Equanimity
3.8%
Milk Shake
5.6%
Bitter with roasted, biscuity malt character, stone fruit aromas and subtle bitterness. Rich, velvety milk stout with chocolate and vanilla flavour and aroma.
TINTAGEL Tintagel, Cornwall 2009 Castle Gold
Merlin’s Muddle
3.8%
Golden session beer with a light, hoppy citrus aroma and finish.
5.2%
Dark, full-bodied beer with balanced hops and malt.
TOTALLY BREWED Nottingham 2014 4 Hopmen of the Apocalypse 5.2%
Papa Jangles Voodoo Stout Dark, rich stout with notes of coffee and raisins.
WOLF Besthorpe, Norfolk 1996 Wolf in Sheep’s Clothing
TURPIN’S Cambridge, Cambs 2015 Please see the listing in the Brewery Bar section on p33
WRIGGLY MONKEY Bicester, Oxon 2018 Charabanc
46th CAMBRIDGE BEER FESTIVAL
5.3%
Rich ruby ale with caramel and chocolate notes. Fruity and fragrant.
3.2%
Pale straw-coloured light ale. Slightly sweet with a light, hoppy finish.
WYLAM Newcastle upon Tyne, Tyne & Wear 2000 Hickey the Rake
4.5% Macchiato
Full-bodied oatmeal stout with chocolate, coffee and liquorice notes.
3.7%
Norfolk mild with malty and fruity aroma. Lightly hopped with Fuggle and Golding.
4.5% Super Sports
Orange blossom and pine aromas with hoppy flavour and full, bitter finish.
48
Rocket Fuel
Festival special. Belgian-inspired strong golden ale brewed with Vienna and Munich malt and German and Slovenian hops, with added coriander and ginger.
THREE HILLS Woodford, Northants 2016 The Woodford Experiment: Kveik
TYDD STEAM Tydd St. Giles, Cambs 2007 Barn Ale
4%
Pale session bitter with zesty bitterness and a citrus finish.
Please see the listing in the Brewery Bar section on p33
TWISTED BARREL Coventry, Warks 2013 God’s Twisted Sister
Modern pale ale, hopped with Citra, El Dorado and Mosaic for juicy, peachy flavours.
4.2%
Limonata pale. Zingy lemon, lime and tropical pineapple.
6.7%
Hazelnut praline coffee porter with lactose and cold-brew hazelnut coffee.
RITE N! N Awarded GOLD CAMRA Champion Beers of East Anglia (Bitters) 2019 AVAILABLE IN CASK AND BOTTLE CALL 01376 349 605 BISHOPNICK.COM 46th CAMBRIDGE BEER FESTIVAL
49
WISHING CAMBRIDGE CAMRA LUCK WITH WHAT IS ALWAYS A GREAT EVENT! The Cambridge Cider Company make hand crafted Cider and Perries from locally sourced hand picked fruit. We believe in letting our exceptional Cambridgeshire (and some neighbouring counties) apples speak for themselves.
LETâ&#x20AC;&#x2122;S TALK! Contact us for more details about our products and events. 01223 636844 Q info@thecambridgecidercompany.co.uk
103
50
46th CAMBRIDGE BEER FESTIVAL
CIDER & PERRY
CIDER & PERRY Chris Rouse introduces you to the cider bar
T
his year we have a wide range of ciders and perries from most cider producing areas, including an everexpanding 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. Producers who we have not seen for a number of years will also return to the festival.
WHERE’S THE LISTING? The print deadline for this programme is well before we receive the cider order so last year we decided not to list the ciders and perries in this programme, but provide separate printed sheets on the cider bar. This was well received, so we’ll do it again. Cider is different every year, even from established cider makers, with last year’s weather having a significant effect on both the apple crop and natural fermentation. We do, as a matter of routine, taste and grade every cider just before the festival opens, and use stickers on the notice for each product to indicate various attributes. Visit the cider bar directly for a printed list and basic tasting notes.
beverages and the rich world of flavours they offer. While production methods 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 combine mellow, aromatic, tangy, sharp, fruity or tannic, whilst being sweet, medium or dry. These are real flavours, not masked by cold temperatures or fizz! CAMRA does not recognise the well-known ‘industrial’ ciders as real traditional cider or perry. Please be aware that traditional ciders and perries typically contain more alcohol than most of the commercial cider you get in pubs or supermarkets, so drink responsibly and enjoy your time at the festival. Wassail!
BACK TO BASICS Real cider and perry have been enjoyed in Britain since Roman times. Many people have discovered the delights of these traditional 46th CAMBRIDGE BEER FESTIVAL
51
MEAD
MEAD Forget hops and grapes; let’s talk honey, says Joanne Fried.
M
old beverage is at risk of being resigned to the history books if bee colonies continue to suffer from habitat loss, pollution, climate change and pesticides.
Brewed by the Vikings and druids, mead has long been linked with rituals, feasts and wedding celebrations. But this age-
All of the mead at this festival was made in the UK – I hope you enjoy this year’s selection. Whilst you do, raise a glass to the lovely bees, who make all this possible.
CORNISH MEAD COMPANY Cornwall
Traditional Mead Sweet, light and full-flavoured.
ead is a simple but unique drink, made by fermenting honey with water and various fruits, flavours and spices. Its taste and consistency ranges from floral and light, to rich and syrupy.
Blackberry Mead
17%
FRIARY LIQUEURS Somerset Spiced Mead Cinnamon, ginger and orange.
14%
HIGHLAND WINERIES Inverness-shire Moniack Mead Dark, rich and peaty.
14.6%
LINDISFARNE Northumberland Traditional Mead 14.5% Honey sweetness lingers on the palate.
LYME BAY Devon Tournament Mead Dark and sweet with a hint of ginger.
11%
14.5%
SHIRE MEADERY Ceredigion Light Mead Semi-sweet. Floral and fruity to start with gentle honey notes.
5.5%
THE ROOKERY Perthshire Hedgerow Mead 17% Sweet but dry, combines 10 hand-foraged wild fruits and berries, with a tannin edge. Pear Mead 17% Plum Mead 17% Rich, fruit and warming with cherry and cinnamon notes. Sloe Mead 17% Rich, sweet, port-like flavour with a finish of cloves and cinnamon. 46th CAMBRIDGE BEER FESTIVAL
53
KEYKEG BEER
KEYKEG BEER Give KeyKeg beer a try – Roger Hart explains why the KeyKeg bar is worth a visit
W
ith 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. 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, liveyeast carbonation of real ale, but without the risk of the beer gradually going flat. It cuts down on the chance of off-flavours 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. HELPING BEER TO SHINE For example, most bitters, and quite a lot of porters and stouts, will work best in a
cask. 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. 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. 46th CAMBRIDGE BEER FESTIVAL
55
WINE
WINE This year we are delighted to offer a selection of English wines from six different vineyards COOPERS CROFT Suffolk Pinot Noir Rosé 2018 Simple floral nose, strawberry undertones and a crisp finish
11.5%
Romanus 2016 11% Crisp dry white with aromas of gooseberry, pear and freshly cut grass Willow Lake 2018 11% Crisp, refreshing, floral and fragrant white, bursting with apricot, citrus and elderflower
GIFFORDS HALL Suffolk
56
LAVENHAM BROOK Suffolk Tasting notes weren’t available when we went to press. Ask at the bar! Suffolk Bacchus 2016 11% Suffolk Pinot Noir 2017 11% Sparkling Brut 12%
WARDEN ABBEY Bedfordshire The Nonconformist 2016 White wine distinguished by sweet fruit on the palate followed by fresh lime and lemon
12%
WINBIRRI Norfolk
DEDHAM VALE Essex
Giffords Hall wines are suitable for vegetarians and vegans Bacchus White packed with fruit flavours, carrying green hedgerow notes Light Oak White wine with a light touch of oak and a buttery finish Madeleine Angevine Light and crisp white wine with lemon and elderflower notes St Edmundsbury Dry red wine, full of summer fruits Rosé Wild strawberries and roses with distinctive cherry notes Sparkling Brut Floral and fruity fizz, made over several vintages
Sparkling Rosé 12% Dry but smooth with a floral perfume, and raspberry and redcurrant notes
11%
12%
12%
11% 11.5%
46th CAMBRIDGE BEER FESTIVAL
12%
Bacchus 2018 Elegant white. Grapefruit, passion fruit and floral characters with a crisp finish Solaris 2017 Crisp white. Custard and lemon on the nose Signature 2015 12.5% Bold red, oak-aged. Rich dark berry fruits and spicy notes of toasted coffee Pinot Noir 2016 12% Fragrant and soft red with black cherry aromas and sweet fruit tannins Norfolk Pink 2018 Strawberry aroma rosé. Crisp palate of rounded fruit Vintage Reserve Sparkling White 2013 12% Aromas of white peach, wild blossom, spices and a hint of brioche
POWER
LIGHTING
AUDIO
Tel: 01733 554950
Web: www.pearcehire.co.uk
EQUIPMENT HIRE & INSTALLATION Unit 8, Reynolds Industrial Park, Stevern Way, Peterborough PE1 5EL 58
46th CAMBRIDGE BEER FESTIVAL
VOLUNTEERS
YOUR FESTIVAL NEEDS YOU From behind the bar to backstage, there are several ways you can contribute to the festival. Danièle Gibney explains.
T
he Cambridge Beer festival is solely run by volunteers. All of us give our time and energy to make the festival happen – because it’s worth it! As a volunteer you get to be at the heart of the festival, make friends and get a real sense of achievement. Volunteering is very flexible; if you can just do a couple of evenings or come along for the Saturday, that’s great – we’ll be happy to have you. You don’t
MARK OSTROWSKI I used to go to beer festivals and think, ‘you know, these things wouldn’t happen if there weren’t volunteers.’ I got chatting to someone and they said ‘why don’t you do it – it’s a good laugh!’ So I did, and it is good fun! There’s the camaraderie, and we all have something in common – we like beer. We’re looked after well; the food at the Cambridge festival is especially good. I volunteer at most of the beer festivals I go to, about 12 each year. I work
need any experience, we’ll show you the ropes and support you all the way. The benefits of working include free food, tea & coffee, some free beer, cider etc, a volunteer T-shirt and the chance to hang out with other enthusiasts who all have at least one thing in common – a love of real ale, cider, foreign beers, mead, wine or cheese. Here are Mark and Angela to tell you about their experiences of volunteering at the festival.
o the bar here in on C Cambridge as I do m most festivals. It’s w what I enjoy doing. Y You’re closer to the b beer, and when it’s n too busy you not g to chat with the get c customers as well. I live in St Albans, s it’s a bit of a trek, so b I wouldn’t keep but d doing the travelling if I didn’t enjoy it. I c can’t impose myself on f friends in Cambridge fo the whole week, so for I normally volunteer on the Tuesday and Friday. I usually stay over on Friday night, and sometimes I’ll work the Saturday as well. 46th CAMBRIDGE BEER FESTIVAL
59
As Cambridgeshireâ&#x20AC;&#x2122;s leading hire company we supply portable toilets for private parties, small events, large festivals, self-builds and large construction projects. We also hire mobile offices, secure lock ups, and mobile welfare units. We are confident that our prices and service are second to none.
Visit our website today or call for a quotation on 01487 842 333. www.lattahire.co.uk Latta Hire Ltd are very pleased to be supporting the 2019 Cambridge Beer Festival
60
46th CAMBRIDGE BEER FESTIVAL
VOLUNTEERS I’ve been volunteering at the Cambridge festival since 2004. I’d been coming to the festival with my friend who lives here, but he couldn’t get the daytimes off work. So I began by
ANGELA PITTOCK I think the first year I volunteered at the festival was 2012. I did just one evening and really enjoyed it. I came back the next year on more evenings, and I’ve been volunteering every year since, to a greater or lesser degree depending on my commitments. I’ve always worked on the Foreign Bar, mostly serving customers. I started there because I know one of the bar managers through a book group. We got talking about the festival and they said ‘Why don’t you come along and help out behind the bar?’ I had been volunteering for things like the science festival and was looking for something else to do in my spare time, so the beer festival appealed. I didn’t really know much about beer at first, but each year I come back I
volunteering at lunchtimes, and then meeting up with him in the evening. However, my friend now has a different job, so he can take the day off to come and volunteer as well!
r remember things I’ve l learnt the previous y year. Volunteering is a great opportunity t get behind the to s scenes and see what g goes on. You meet a lot of people who l love beer, and get to l learn the ropes and do d different things. You’re w looked after, well a and there’s always s someone you can ask f help if you need it. for I enjoy the c camaraderie. Last year o Friday night the bar on w really busy, but was you all pull together and I found it a lot of fun. I deal with the public in my day job and I enjoy those customer-facing aspects. What keeps me coming back is that I get to meet new volunteers each year, but also catch up with those who return. You don’t often get to meet so many different kinds of people; it’s a nice thing to be able to do.
SO YOU’RE READY TO JOIN US? Great! Don’t feel you have to wait until next year; we’d love it if you could join us for a session or two later in the week. In the past, we have been particularly in need of extra volunteers on the final Saturday. To let us know you’d like to join us, please visit www.cambridgebeerfestival.com/ volunteer and complete the volunteer form. If you have any questions or want
to find out more, please speak to one of the bar managers at the festival. If you’re not into bar work, don’t worry! There are plenty of other jobs, like working on the glasses counter, at the front entrance, or in the admin teams backstage. We’ll also be very glad of a few extra hands to help with the takedown on Sunday and Monday. 46th CAMBRIDGE BEER FESTIVAL
61
PANTHER TARXOVIESR 25 YEARS
SERVING CAMBRIDGE
FO
uding 5-8 seaters cl in es cl hi ve of e ng ra Q Wide ty ck up time within the ci pi e ut in m 10 e ag er Av Q oid taxi booking app Q Free iPhone and Andr y–7 days a week Q Available 24hrs a da ty e details for added safe Q Textback with vehicl
k www.panthertaxis.co.u
01223 715715
HE GO BOOK OENOFT OUR FREE APPS DOWNLOAD ON
2019 Follow a trail, visit a pub, get a stamp, complete a trail*
British Beer Cities
BRITAIN’S ORIGINAL BEER WEEK
COLLECT A BADGE!
LOREM IPSUM DOLOR
*6-7 pubs on each trail
A 10 DAY AWARD - WINNING CELEBRATION OF LOCAL PUBS, BREWERIES AND BEER TAKING PLACE THROUGHOUT THE FINE CITY
23 MAY - 2 JUNE 2019 CityOfAle
62
cityofale.org.uk
46th CAMBRIDGE BEER FESTIVAL
#cityofale