Straight To The Pint - Issue 2 - Summer 2015

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STRAIGHT ISSUE 2 | SUMMER 2015

CARE OF THE DOG Find out how Tribute the puppy is set to transform a life

SMALL BATCH BREWERY An update on our new Brewery!

LOCAL LIFE IN THE LEAD UP TO VE DAY A look back at World War 2

BEER INGREDIENTS And our fantastic suppliers

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IN THIS ISSUE PAGE 3 BEST PUB COMPANY IN THE UK

(L-R) Adam Luck – Brewery’s estate director, David Rey - managing director of Sky Business, David Walliams, Jim Sloan – Brewery’s tenanted operations manager.

OTHER NEW AWARDS PAGE 4 THE WATERFRONT

BEST PUB COMPANY IN THE UK

HOPE & ANCHOR REOPEN

Prestigious national pub award recognises St Austell Brewery’s outstanding staff support and training.

PAGE 5 THE CARE OF THE DOG

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e are thrilled to win the ultimate industry accolade after being named the best tenanted and leased pub company in the UK.

PAGE 6 ROLL OUT THE BARRELS TRELAWNY SHOUT PAGE 7 SMALL BATCH BREWERY

Corporate Social Responsibility remains key to our values and we are also very proud in this edition to introduce Tribute, the Labrador puppy whose training is being sponsored by the St Austell Brewery Charitable Trust, to become a much needed canine partner for a disabled person in Cornwall.

PAGE 8 TOP OF THE HOPS PAGE 10 OVER XXX’D OVERPAID DRINKING OUR BEER PAGE 12 CORNISH LAGER ON TOP OF THE WORLD PAGE 13 KOREV RIDES THE WAVE OF POPULARITY PAGE 14 RAISING THE BAR OF EQUALITY PAGE 16 WINE SPECIALISTS SINCE 1851 PAGE 17 FROM PLAYING BASS TO PULLING PINTS PAGE 18 BREWERY NETS BEST PUB MENU AWARD A GREAT NEW RECIPE

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elcome to the latest edition of Straight to the Pint, our customer magazine which shines a light on the news, events and successes around St Austell Brewery. And what a lot has happened since we last went to print in October! 2014 turned out to be a record year for us with all areas of the company seeing impressive growth. This is continuing in 2015 and there is an article later in the magazine about the phenomenal growth in our beer sales which, in March, for the first time broke the landmark of 100,000 brewer’s barrels in one year.

St Austell Brewery never stands still and continues to innovate to meet the changing needs of our customers and to adapt to the challenges and opportunities of the 21st Century.

However, at its heart St Austell Brewery remains a people focused business. My heartfelt thanks and appreciation go to the people who work here and their families, to the landlords, landladies and their teams who run fantastic pubs at the heart of every community and most of all, to the countless thousands of people who each day choose St Austell Brewery beers, pubs and services. Enjoy reading about some of them…

James Staughton

Managing Director james.staughton@staustellbrewery.co.uk

PAGE 19 PUB QUIZ BACK COVER STROLL OR SURF WITH US THIS SUMMER

(L-R) James Staughton, Ashley Rudd, Adam Luck & Jim Sloan

ST AUSTELL BREWERY 63 Trevarthian Road, St Austell, Cornwall, PL25 4BY T. 0845 241 1122 E. info@staustellbrewery.co.uk www.staustellbrewery.co.uk

St Austell Brewery beat off competition from some of the biggest names in the business to clinch the top title at The Publican Awards 2015, held at London’s Grosvenor House Hotel in March. St Austell Brewery won the Best Tenanted & Leased Pub Company (up to 200 sites) category. The judges praised

us for our unrivalled support for tenants and lessees, and our excellent communication and marketing.

Other areas highlighted by the judges were St Austell’s strong innovation across the company, our outstanding levels of support for licensees joining the company and our high standards of staff training and development.

The Publican Awards, held by the Publican’s Morning Advertiser, the industry’s leading publication, and in association with Sky, were hosted

BIG JOB WINS BIG

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n March our powerfully hopped double Cornish IPA, Big Job, was named Supreme National Champion Bottled Beer - and Champion Golden Bottled Beer - at the Society of Independent Brewers (SIBA) National Beer Competition at the SIBA Conference and BeerX Festival.

Big Job won the top accolade having gone through a rigorous judging process with a panel of industry experts and beer writers who assessed around 150 finalist beers. At 7.2 per cent and full of big, powerful hop flavours with a strong dry taste, Big Job has established a cult following. Brewing team leader Rob Orton said: “Our head brewer Roger Ryman has created an amazing beer in Big Job, and it’s gratifying to see that recognised.”

Want to taste our latest winning beer?

You can buy Big Job IPA online and have a case delivered to your door. www.staustellbreweryshop.co.uk Tel: 01726 627135.

by TV comedian David Walliams.

The event saw more than 1,300 industry leaders gather in London to celebrate the achievements of the country’s top pub companies with awards given out in 18 categories.

James Staughton, managing director of St Austell Brewery, said: “I am absolutely delighted for our estate team. This award highlights the huge amount of work that they all do to support all our brilliant tenants and lessees across the region.”

TOASTING THE BEST OF CORNISH

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e are celebrating yet another success story as the newest addition to our family of ales has enjoyed a toast worthy first three months of sales.

Roger Ryman, brewing director and

head brewer at St Austell Brewery Cornish Best sold over 400,000 pints in the first quarter of 2015! A significant proportion of sales have been outside the South West, as interest in the ale from pubs across the country has taken off.

The 3.5% ABV brew is a traditional, well balanced bitter designed to have a wide appeal. Crafted from British hops, Maris Otter barley and Cornish spring water, Cornish Best is an ale which bursts with rich malt, biscuit and a fruit character followed with a flint-dry finish.

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THE CARE OF THE DOG

WATERFRONT RISES FROM THE WAVES One of our landmark pubs has opened its doors once again after a devastating storm almost destroyed it.

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ne of last year’s most enduring images captured the moment a much-loved Plymouth watering hole was almost wiped off the map, as waves driven by the fiercest storms in living memory swept through the Waterfront Pub and Eating House, taking most of the fixtures and fittings back out to sea. The sheer force of the water that pulverised the Waterfront led some experts to conclude that the St Austell

Tribute the puppy is set to transform a life thanks to the fundraising efforts of our publicans and customers. But first we need to stop him chewing our beer mats!

Brewery pub was beyond repair.

However a year on, after dogged determination and a mammoth £1 million repair bill, the Waterfront has reopened its doors.

Taking the helm at the newly restored Waterfront are experienced operators John Milan and Steve Bellman, who together are responsible for the success of the multi-award winning Pandora Inn near Falmouth and the Mill on the Exe, Exeter. St Austell Brewery’s Estate Director Adam Luck, who

INN GETS £1M MAKEOVER Popular Hope Cove inn reopens after major refurbishment

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n iconic South Hams pub has reopened following a £1 million refurbishment by St Austell Brewery, creating 50 full and part-time jobs.

Local boy Chris Roberts returned to the area with his wife, Ashleigh, and two young daughters to become manager of the Hope and

HOPE & ANCHOR

SPECIAL OFFER

We’d like readers of Straight to the Pint to enjoy a drink on us when you dine at the Hope and Anchor. Please present this token when you order any dish from the main menu and we will be pleased to offer you a pint of Tribute – on the house!

Terms & conditions: Offer valid until 31st October 2015. Not to be used in conjunction with any other offer. Offer limited to one coupon per person. No cash alternatives available. Collector Card value £0.001p. Promotion only available to persons aged 18 or over. Choice of beer or soft drink from the selection available at the bar. Please drink responsibly. Licensee retains the right to withdraw or amend promotion without prior notice.

Anchor at Hope Cove and lead the redevelopment of the popular inn.

The investment in the 11-bedroom inn has created dozens of jobs, which have largely been filled by local people. The pub’s public areas have undergone a full refurbishment to create a light and airy open-plan space. The outdoor deck area overlooking the beach and Bigbury Bay has also been increased substantially and can now seat over 100 people.

training programme at the charity’s Somerset base. Our sponsorship will cover the cost of insurance, training, equipment, bedding and food as Tribute learns all the skills he needs to become a Canine Partner.

oversaw the efforts to rescue the old building, said: “We were devastated when the Waterfront was destroyed in last year’s storms and had to consider a number of options for the grade two listed premises before deciding that the only proper course of action was to rebuild it and create a stunning new venue that reflects its historic and unique location.”

Sarah Williams, chair of fundraising for Canine Partners in Cornwall, said: “We are thrilled to have St Austell Brewery on our side.

Training these wonderful dogs is a long and complex process but we know what invaluable companions they are to those whose lives they help to transform.

The Waterfront, Grand Parade, Plymouth, PL1 3DQ 01752 226961 www.waterfront-plymouth.co.uk

“With the support of the Brewery, we hope little Tribute will become one of those companions and will go on to make a profound difference to someone in the West Country currently struggling to cope with everyday tasks due to disability.”

Chris said: “The Hope and Anchor is still a village pub at its heart, just better and more comfortable with a fantastic new menu. We are looking forward to welcoming everyone back and hope people will enjoy the new look for this lovely old pub.”

Hope & Anchor, Hope Cove, Kingsbridge, TQ7 3HQ 01548 561294 www.hopeandanchor.co.uk

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playful puppy will soon provide a lifeline to someone struggling with disability in the West Country following a generous donation from the St Austell Brewery Charitable Trust.

The sponsorship cheque was presented to Sarah by managing director James Staughton during the Brewery’s annual Estate Awards at the Great Western Hotel in Newquay.

You can donate to Canine Partners for Independence on www.justgiving.com/CPI

Since 2003 the St Austell Brewery Charitable Trust has raised more than £500,000 to support local charities within Cornwall, Devon and Somerset.

DOG WHISTLING AT THE WINDWHISTLE Landlords Tim and Georgie Robinson got more than they bargained for when they were told Tribute would be arriving at Cricket St Thomas’s Windwhistle pub recently.

Far from the expected Brewery dray turning up with a cask of the South West’s finest, this Tribute took the form of a 12-week-old Labrador pup. Tribute the puppy will be visiting 25 St Austell Brewery pubs during 2015 to help him with his socialisation while training to become a Canine Partner for the disabled.

Georgie Robinson said: “Little Tribute is adorable and we feel really honoured to have played even the smallest part in his training for such an important role.”

Tribute, a four-month-old golden Labrador pup, named in honour of our flagship Tribute Ale, will be trained by national charity Canine Partners to assist people with disabilities. He will learn how to help them with day-to-day tasks so they can become more independent and enjoy a better quality of life, as well as providing companionship.

We have given £10,000 to the charity to fund the full 14-month

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ROLL OUT THE BARRELS (ALL 100,000 OF THEM!) Brewery celebrates amazing achievement after selling a record 28.8 million pints in just one year.

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e are extremely excited to announce that St Austell Brewery has brewed and sold 100,000 brewer’s barrels of our own brand beers in the last year - the first time this milestone amount has been reached in the company’s 164 year history.

Rather fittingly the figure was hit on 5th March, St Piran’s Day, the national day of Cornwall.

The landmark of 100,000 brewer’s barrels - equivalent to 28.8 million pints – includes all of St Austell Brewery’s own brand beers, such as our multi award-winning Tribute Pale Ale, Proper Job IPA and Korev lager.

Roger Ryman, head brewer at St Austell Brewery, said: “Ten years ago we were selling approximately 25,000 barrels a year. To hit 100,000 barrels today just shows the exponential rise in the popularity of St Austell beers.

“This growth has been predominantly driven by our flagship

beer Tribute, which has gone national. But other brands have come through over recent years to support it, with Proper Job and Korev really blossoming. If we continue to grow at this rate then we could well hit 200,000 barrels by 2020.”

James Staughton, managing director of St Austell Brewery, said: “I am absolutely ecstatic to report that we have brewed 100,000 barrels of beer in the last 365 day period. I cannot put into words what an amazing achievement this is.

“It is a landmark figure that will go down in the history of the company and one that everyone in the business is very proud of. It is a TRIBUTE to the PROPER JOB we have done over recent years and to the customers who choose our beers!”

TRELAWNY SHOUT

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relawny Shout is an event we got involved with in partnership with the Cornwall Community Foundation.

On the same day we hit the 100,000 barrels mark, St Piran’s Day. People across our Cornish pubs were thrilled to take part and there was a mass rendition of the Cornish anthem ‘Trelawny’ in

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pubs the length and breadth of Cornwall as well as London, Ireland and even California!

Trelawny Shout raised more than £8,000 for Cornish charities and is now confirmed as an annual affair with the 2016 Trelawny Shout aiming to involve even more people in pubs across the globe!

SMALL BATCH BREWERY PLANS ARE NO SMALL BEER Our experimental new brews are proving so popular that we are boosting production so that more people can enjoy them.

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ur one-off speciality brews have, until now, been enjoyed by a relatively small number of ale enthusiasts and festival-goers. But that’s all about to change.

We are building a new small batch Brewery close to our main plant so that we can brew greater quantities of our popular limited-edition beers and keep innovating with new recipes and styles.

“But this isn’t something that’s entirely new,” said head brewer Roger Ryman. “We have had a micro Brewery here for a good number of years.

“Indeed, all our current best-selling

beer brands – including Tribute, Proper Job and Korev – were developed in our original pilot plant.

So we have always had this facility which allows us to try out new ideas and recipes before up-scaling production to the main Brewery.

“It’s where we develop our eclectic range of speciality beers which are one of the highlights of our annual Celtic Beer Festival. But these oneoff beers have not been available to the wider drinking public.

“So we are up-scaling our micro Brewery to make our speciality craft beers available to a wider range of customers, giving them greater choice.”

The new small batch plant will be adjacent to the Brewery Visitor Centre where its copper-clad brewing vessels will be on full view to the public.

“It will produce up to 12 barrels or 48 firkins per batch [3,456 pints], compared to just two barrels at the old facility,” said Roger. “It means we can offer pubs greater choice as well so they always have something new that they can talk to their customers about.”

The new small batch Brewery is due to open this September when our speciality beers will be available in many of our pubs.

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TOP OF THE HOPS A beer is only as good as the raw ingredients and skill used to make it.

That’s why we go to great lengths to source the best quality barley and hops for our award-winning brews - even if that means growing it locally ourselves!

We are now the largest single user of Maris Otter in the world.

That means forging mutually beneficial and sustainable working relationships with specialist growers both here and abroad.

Our head brewer Roger Ryman insists on using Maris Otter for all our beers. In fact, Roger has become something of an evangelist for this classic malting barley which has been shunned by some larger breweries in recent years.

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hen standing at the bar enjoying a pint of Tribute or Proper Job, have you ever wondered what gives our best-selling beers their distinctive flavour?

Brewing a great beer means not only selecting the very best barley and hops but also ensuring their continued quality and survival.

Grown mainly in East Anglia, Maris Otter was developed at the Plant Breeding Institute in Maris Lane, Cambridge in the 1960s specifically to produce top quality malt for the production of ale. First introduced to farmers in 1965, the variety is now celebrating 50 years of continuous production, supported by discerning brewers who recognise its special qualities.

“It’s the highest quality malting barley for brewing truly great beers but it has been superseded by more modern varieties which have threatened its survival,” said Roger.

“But these new varieties don’t have the depth of flavour and drinkability you get with Maris Otter.”

The phenomenal growth in popularity of our beers has meant increased demand for Maris Otter over the years. So to ensure that the variety continues to be available to the Brewery, Roger has set up a unique partnership with a small group of Cornish farmers who now grow it exclusively for us.

“People thought we were foolhardy to try growing malting barley here,” added Roger. “They said it was too wet in Cornwall.

“But by choosing the right growers and well-drained land we have proven over the last 15 years that top quality malting barley can be grown in Cornwall. So we have proved the doubters wrong which is something I’m particularly proud of.

“Having an assured supply chain in place means we have been able to protect Maris Otter and assure its future production and survival.”

St Austell Brewery uses about 3,000 tonnes of Maris Otter barley malt a year and we are now the largest single user of Maris Otter in the

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world. About 50 per cent is now grown by the Cornish partnership while the other 50 per cent comes from farms in East Anglia.

Roger’s insistence on working with local growers where possible chimes with the times as consumers turn their backs on global brands in favour of more locally produced products.

“Setting up local partnerships is all about sustainable production and varietal protection, and ensuring that everyone gets a fair deal out of the process,” he said. “Unless these

assured supply chains are put in place, the endangered varieties will simply disappear.”

While malt gives a beer its substance and heart the hops provide the seasoning that goes on top.

“We select our hops from around the world based on the flavour characteristics they bring to the beer,” said Roger. “We source them from a range of farms in America, Europe and here in the UK.

“Our flagship beer Tribute, for example, is brewed using three different hop varieties - Fuggle, from the shadow of the Malvern Hills in England, Styrian Golding from the sub-Alpine Savinja Valley in Slovenia and Willamette from the Yakima Valley in Washington State, USA. Yakima is located in the high desert region east of the Cascade Mountains where hops grown in mineral rich volcanic soil and searing summer heat give rise to an intense fruity flavour.

“As with our British barley growers, we established a good relationship with a farm in Washington State about 10 years ago and have been sourcing Willamette hops from them ever since.

“We have agreed a forward contract to buy hops from the farm until 2019,” said Roger. “Hops are a specialist crop which require

investment so having rolling contracts guarantees them a fair price over a certain number of years.

“And it means that we can ensure the future supply and consistency of a top quality product. It’s a partnership that works well for everyone.”

Roger concluded: “So the next time you enjoy one of our award-winning beers remember that there is a little corner of Washington State that is forever Cornwall!”

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Smith at Mawnan the Red Lion d pubs! nage to leave e other Brewery-owne ma s op tro US unlik unscathed –

Val and her mum Edna Hearn who ran the Old Unicorn in her own inimitable sty le

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US war effort epower to the ys add their fir bo cal Lo p: Holdu

The ‘Plu mbridge

Girls’

OVER-XXX’D, OVERPAID AND DRINKING OUR BEER As we commemorate the end of the Second World War, curator Chris Knight looks back to a colourful time when US servicemen stationed here drank our local pubs dry.

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ith the focus shifted from last year’s World War One commemorations to remembrance of the VE Day celebrations 70 years ago this summer, there has been much talk of the effects of the Second World War on the people of Britain.

And down here in particular we remember the influence of US and Canadian servicemen on West Country folk during the run-up to the D-Day landings in 1944 and beyond.

Whatever else they brought with them, these ‘Yanks’ certainly introduced colour into the lives of local people in the grim war years before going on to fight so heroically alongside their British brothers-in-

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arms on the Normandy beach-heads.

While plenty of stories exist and have been published outlining their antics during their stay in Cornwall, the effects they had on St Austell Brewery, its people and its pubs were very real and, in some cases, long lasting!

In contrast to the austerity measures introduced during World War One, the British Government actively encouraged brewers to keep the ale supply flowing in an effort to boost morale at home during the Second World War. What they didn’t bargain for was the shortage of the essentials required for brewing once the war proper started and borders closed down.

That and the fact that most of the young, active men from the area had

Pistol Pac ki Hearn ea n’ Momma, Edn rned the a respect of her tran s-Atlanti c guests

gone off to ‘do their bit’ meant that many of the pubs, that were run by wives and daughters, were forced to close their doors for large parts of the week and didn’t have much to sell even when they were open.

The Brewery did what it could to help its houses survive these dark times and from 1940 onwards began to abolish rents from tenants for ‘the duration of the war’ and also fought to bring down rate charges wherever possible. Despite this, the outlook seemed bleak for many of the county’s smaller drinking houses until the arrival of what Brewery manager of the day, Claude Aylwin, fondly referred to as those ‘overseas blotting pads’!

Patsy Plumbridge, who was 18 and

running the Fisherman’s Arms in Newlyn with her mother when the ‘Yanks’ arrived, vividly remembers the impact on their small pub. “We could have made a fortune,” she said. “Trouble was, we couldn’t get the beer!

“The Brewery did its best, but most of their men were away on munitions work, so we could only get 18 dozen bottles of beer a week along with three kegs of ale. When we opened, which was only three days a week, we had to let the men in eight at a time, otherwise we’d have been swamped.”

Spirits were equally hard to come by but, as Patsy recalls, they could have sold their three bottles of gin and two bottles of whisky a week ten times over. “The Americans were generous to a fault. Money was no object and they threw it around, buying drinks for all the locals.

It was a wonderful time and we certainly enjoyed their company.”

“They came over in waves,” recalls Valerie Gill, 74, whose mother singlehandedly ran the Unicorn Inn at Camborne following the death of her husband at sea in 1943.

“They had money and they were

They had money and they were very generous with it. You hear all the stories about the Americans, but they certainly brightened up the town. very generous with it. You hear all the stories about the Americans, but they certainly brightened up the town.”

The after-effects of having ‘one too many’ were sometimes an issue, as repair bills signed off by local War Office officials testify.

On one occasion, an American army lorry careened into the front of the Hawkins Arms in Probus, while compensation was granted for damage to the car park of the Victoria Inn at Roche caused by overenthusiastic troop truck drivers.

Hi-jinks was probably behind £25 worth of damage done to the Red Lion at St Columb where US troops were billeted before moving on to Plymouth for embarkation for the Normandy beaches.

As for those ‘other stories’? Well, there were certainly many rumours and wartime romances, sometimes

with unplanned consequences.

As Val Gill, only a small child at the time, puts it: “Yes, they had money and, of course, nylons, but remember that these were dark times and people lived life day by day. Nobody really knew what was going to happen.”

Of course we all now know what happened but, without the heroism of those US serviceman, who’s to say what the outcome of the conflict might have been. One thing’s for sure, Cornwall was certainly a much brighter place for the short time that they were with us.

And given the boost they gave our local pubs, the Brewery’s management would no doubt be more than happy to raise a glass in thanks to all those brave men who joined arms with allied troops to take the war back into Europe in 1944 and, ultimately, to VE Day seventy years ago this May.

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CORNISH LAGER ON TOP OF THE WORLD Korev is now officially one of the best lagers in the world.

Our 4.8 per cent craft-brewed Cornish lager was awarded bronze in the lager 4.5% - 4.9% ABV category. The panel of 43 judges assessed nearly 1,000 beers and ciders from 50 countries over the three-day event held at the National Brewery Centre in Burton-upon-Trent.

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here was great celebration when our popular brew Korev was named one of the world’s top three lagers at the International Beer Challenge 2015.

ALL HAIL THE ALE! Brewery looks to quench the thirst of London’s taxi passengers.

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e have launched a London-based taxi advertising campaign to promote our flagship beer Tribute Cornish Pale Ale to people in the Capital. The full livery advertising campaign will run for 12 months on taxis across central London.

Our colourful campaign informs taxi users where they can pick up a pint of the traditional Cornwall favourite in the Capital, without the need to take a ‘five-hour cab ride’ down to the South West. The eye-catching purple exterior adverts stand out amongst the hustle and bustle of

Korev, named after the traditional Cornish word for beer, was launched in summer 2010 in a 500ml bottle and on draught in 2011, and has fast become one of our leading brands. It is also available in 330ml cans.

Jeremy Mitchell, St Austell Brewery’s marketing and

communications director, said: “We are delighted that the judges named Korev as one of the best lagers in the world. The rapid rise of Korev to become one of our best sellers is an amazing success story. Korev is an authentic, high-quality lager brewed with Cornish-grown lager malt and has already gained a really strong following.”

The International Beer Challenge is the largest packaged beer competition in the world. The panel of expert judges from the international beer industry blind taste test the beers before bronze, silver and gold medals are awarded.

SPOT THE TRIBUTE TAXI AND YOU COULD WIN A WEEKEND FOR 2 IN CORNWALL.

As Korev becomes the official beer of Surfing GB we look forward to sharing a glass with you at one of our fun-packed summer events.

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ur Cornish lager Korev has gained a strong following among the South West’s surfers so we are proud to announce that it’s now the official beer of Surfing GB. We have agreed a threeyear partnership to support the work of surfing’s national governing body as the popularity of our high quality lager continues to grow.

Surfing GB seeks to provide membership to the country’s surfers and surf clubs and to ensure that surfing is practised in a safe and fun environment for all to enjoy. St Austell Brewery through the Korev brand will also be sponsoring these summer surfing competitions and music events. So party on dudes!

1. Hunt down one of our striking purple Tribute taxis – they are scattered all over London.

2. Take a photograph of it!

3. Share your photograph via Facebook, Twitter or Instagram with the tag #IveEarnedIt. 4. Our Social media gurus will scan the internet and pick their favourite photograph to win a weekend for 2 in Cornwall or Devon.*

ELECTRIC BEACH June 12th – 13th Fistral Beach, Newquay.

This year’s event promises to be the best Electric Beach ever. Some of the top acts from around the world will entertain party-goers over two action-packed days. www.electricbeachfestival.co.uk

LITTLE ORCHARD FESTIVAL September 11th – 13th Healey’s Cider Farm, Cornwall.

This year’s Little Orchard Festival will be showcasing incredible bands and talent from all over the world, not to mention a huge selection of delicious ciders and Korev lager! www.cornwallciderfestival.co.uk

2015 ACER BRITISH INTERCLUB SURF CHAMPIONSHIPS September 5th - 6th Perranporth, Cornwall.

The largest grassroots surf event in the UK. Enjoy a weekend watching competitors battle it out in exciting open, women’s and junior events. www.surfinggb.com

2015 BRITISH NATIONAL SURF CHAMPIONSHIPS September 26th – 27th Croyde, North Devon.

Watch Britain’s top surfers compete for prestigious national championship titles. The event will crown the British champion in the juniors, open, women’s, seniors, masters and veterans divisions. www.surfinggb.com

NEW SURFING AMBASSADOR the city traffic, while the interior tip seat adverts feature a handy map, directing passengers to their nearest thirst-quenching pint of Tribute. St Austell Brewery’s Jeremy Mitchell said: “London is a key market for our beers and it is very exciting to

see Tribute being advertised on the iconic London taxis. This campaign will help introduce Tribute to more consumers in the Capital while also giving practical advice on where in London you can enjoy a pint of our Cornish classic ale.”

* Promotion only open to persons aged 18 or over. The promotion runs until 31st August 2015. Take a photo and post it on social media using the hashtag #IveEarnedIt. Social media includes Twitter, Facebook, YouTube and Instagram. If you do not quote the correct #IveEarnedIt hashtag we will not see your selfie. By using the #IveEarnedIt hashtag, you give us permission to upload your photo onto our website. There is only one major prize of a weekend for 2 in Cornwall or Devon. The winner will be notified and their name featured on the Brewery’s website. In the event of unforeseen circumstances the promoter reserves the right to substitute a promised prize for something else of equal or greater value. No correspondence will be entered into by the promoter. No cash alternative prizes are available. Prizes including the main winner’s prize are not transferable. Any data collected from the promotion will only be used in accordance with UK data protection legislation. Promoter St Austell Brewery, 63 Trevarthian Rd, St Austell, PL25 4BY.

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KOREV RIDES WAVE OF POPULARITY

We are pleased to announce that we’ve signed up pro surfer Luke Dillon to be a Korev ambassador.

The 20 year old from Newquay won the inaugural ASP 2-Star Teguise 2014 Franito Pro Junior in 2-to-3-foot surf at the pristine San Juan pointbreak and is a fantastic addition to our ambassadorial team! To find out more about Luke go to www.korevpeople.co.uk SUMMER 2015 | 13

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RAISING THE BAR FOR EQUALITY

Being part of the wider St Austell Brewery family is something that I have been very proud of over the last 13 years. The Brewery Team has assisted me in the transformation of the Pub I now run, the Lifeboat Inn at St Ives. Being a woman in charge has never been an issue or a barrier to my success and I have had great recognition over the years at the Annual Tribute Awards - long may our partnership continue!

From Hester Parnall’s management of the Brewery between the wars to today’s hardworking pub landladies, women have always played a crucial role in the company’s success, writes Chris Knight.

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here once was a time – long before all-day dining, 4-star accommodation and free wi-fi throughout – when the public house was considered by many to be the domain of men.

But the truth is, while public bars across the country might well have been avoided by the fairer sex in the past for any number of reasons (including, but not restricted to, the aroma of damp whippet and stale cigars), women have always played an important part in the local pub, especially in St Austell Brewery locals, and continue to do so.

Of the total number of public houses currently in the Brewery estate, nearly 70% are run – either single-handedly, or as part of a married couple or partnership – by women. A search through the archives reveals that women have always been welcomed, either behind the bar or at the very helm of the business.

The story of Hester Parnall’s management of the Brewery from 1911 to 1939 is well documented, though no less remarkable for that.

In an age when the suffragette movement was making the headlines in London, Hester’s promotion to director of Walter Hicks’ fledgling empire in 1911 must have been seen as extraordinary.

Clifford Hockin – who started as an office boy in the Brewery in 1926 before becoming company secretary in 1963 – memorably described

14 | SUMMER 2015

her as “ruling the company with the grace of a duchess combined with the aplomb of the successful businessman”.

Kellie-Jane McKeown

Lucy and Rob Brewer, The Rashleigh Arms, Charlestown

That the Brewery thrived and grew during the inter-war years is testament to her rugged determination and hands-on approach to the running of the company. The estate was in great shape when the chairmanship passed on to Egbert Barnes in 1939, on the eve of World War Two.

Despite the magnitude of his inventions, Jane’s running of the White Hart proved to be based on more sound business acumen than many of her husband’s far-flung ventures. A brief glance through the 1919 version of the Brewery estate also shows a number of women in charge of the various pubs then on Walter Hicks’ books.

Showing a clear vision to the last, only three weeks before her sudden death, she advised against buying German-made glass-lined tanks for the Brewery, choosing to pay more for British counterparts to show where Brewery loyalties lay!

But Hester’s story, integral though it is to the Brewery, is just one of many that can be found in our archives, a testament to those who put in the hours behind the bar to make a success of their business.

One very early story which proves that running a pub was a fit role for a lady involves the former Brewery-owned White Hart Hotel in Hayle. The original building had been put up on the instruction of one John Harvey to provide an income for his daughter while her husband – a certain Richard Trevithick – went gallivanting off round the world inspiring the Industrial Revolution.

They include Florries (Truscott at the Duke of Cornwall in Mount Charles and Prior at the Barley Sheaf in Liskeard), Bessies (Bennett at the Cornish Arms in St Merryn, Langler at the Royal Hotel in Falmouth and Reynolds at the Red Lion in Penryn), Amelias (Clymo at the Pandora Inn in Restronguet and Richards at the Kings Arms, Marazion), and Lils (Barrons at the Ship Inn, Mevagissey).

During the war years many women, even those not accustomed to running a public house, took over the reins at locals across the county. Again, Brewery records abound with licensee requests from wives and partners, all of whom were supported in their desire to keep their families afloat during the crises.

One which stands out is from a Mrs Howes in 1914, formerly married to a German subject and whose son, Edmund Brannach, ran the Ship & Castle in St Mawes for the Brewery.

Hester Pernall

Stalwarts of the Ship Inn, Mevagissey Mrs & Miss Lil Barron in 1939

When he was interned at the start of the war because of his German descent, Mrs Howes tried valiantly to hold on to the

Kellie-Jane McKeown, manager of the Lifeboat Inn in St Ives

licence and was supported fully in her quest by the Brewery at the time.

St Austell Brewery’s long tradition of supporting women at the helm continues today as those on the front line testify.

“Balancing the job with having two young children is a challenge”, said Lucy Brewer, who runs the Rashleigh Inn in Charlestown with husband Rob. “But as a woman I’ve always felt very supported by the Brewery and that really helps to maintain that balance.”

Louisa Dicker, who last year took on the challenge of the Globe Hotel in Bude singlehandedly at the age of 26, describes the crew she deals with back at the Brewery as “good as gold!” With the Brewery always there to support her when needed, Louisa is still “thoroughly enjoying” the challenge as she nears the end of her second year at the helm.

Perhaps old Walter Hicks had an eye for the past when he placed Hester Parnall in charge of the company.

After all, history tells us that the very first brewers were probably women, while the oldest surviving beer recipe comes from a 3,900-year-old Sumerian poem honouring Ninkasi, the patron goddess of brewing.

Perhaps, after all these years, paying ‘Tribute’ to the goddess has played its own small part in the St Austell Brewery success story.

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STRAIGHT

WINE SPECIALISTS SINCE 1851 Who says grape and grain don’t mix? Here we raise a glass to celebrate the success of our long-established wine business, which dates back more than 160 years.

first pint of beer, so wine has always been an integral part of the business, and will continue to be.

“In fact, wine is one of the most popular products that the Brewery sells, generating a huge £13.5 million turnover, so it is a key part to our offering.”

FROM PLAYING BASS TO PULLING PINTS In the first of our Brewery profiles we meet musician-turned-publican Nathan Gibson who runs the newly-refurbished Travellers Rest in Trevarrian with partner and chef Lucie Brightwell.

And Louisa certainly knows her wines. In 2010, she completed the Diploma of Wines and Spirits and was awarded a scholarship for the Master of Wine qualification as well as the Fortified Wine Scholarship.

Louisa Fitzpatrick

W

e are justifiably proud of the phenomenal success of our best-selling beers which continue to sweep the awards boards.

But the growing popularity of our cask and bottled ales has tended to overshadow another important part of the Brewery’s offering to customers – our great wine selection.

Indeed, our wine heritage dates back to 1851 when Walter Hicks, the founder of St Austell Brewery, started his business as a wine merchant, maltster and brewer. Our wine business still trades under our founder’s name. Today Walter Hicks stocks more than 750 wines

16 | SUMMER 2015

spanning a wide range of countries and grape varieties, from fine wines including Bordeaux and Burgundies to Champagne and sparkling wines.

And we have just been nominated for Best Regional Distributor / Wholesaler of the year at the 2015 Harpers Awards, the leading awards scheme for the wine industry. We recently promoted our wine sales manager, Louisa Fitzpatrick, to the role of wine buyer to further develop the Walter Hicks business.

“My appointment shows just how seriously we take our wines at the Brewery,” said Louisa. “Many people are surprised to learn that the Brewery started as a wine merchant before it even brewed its

Louisa sources wines from as far afield as Romania, Lebanon, Argentina, Chile and New Zealand. “We have long-standing relationships with our suppliers and we try to work with family wineries wherever possible, with a focus on quality and competitive pricing,” she said.

Louisa is ably supported by a team of experienced wine development managers who include Catherine Murden, Ruth Benney, James Fineman and new recruit Pip Vanham. The team also includes purchasing manager Sean Jarvis and wine administrator Micci Cooper.

“Having an extensive range of fantastic wines means we offer a true one-stop-shop wholesale service to restaurants, hotels and pubs,” added Louisa. “It’s all about ensuring that we continue to offer the widest choice of drinks possible to meet the diverse needs of all our customers.”

morning preparing the food and sauces in our new kitchen.

The Travellers Rest recently benefited from a £100,000 refurbishment which involved knocking down several walls to open up the pub and dining room. It’s already paying dividends and means we can seat even more people.

L

ucie and I come from a hospitality background and both worked in London before moving to north Cornwall.

Lucie ran All Bar One’s flagship venue in Leicester Square while I ran a busy All Bar One in London’s business district.

So we had all the training we needed to run a successful pub and have put our own stamp and personality on the business. We have tried to make it a people’s local once again.

We usually start work at 10am and get ready for the day’s trading. Our menu changes daily so Lucy – who is also the head chef – spends the

I run the front of house side of things which involves making sure the bar is well stocked and booking the evening entertainment.

St Austell’s flagship ale Tribute is by far the biggest seller of all our draft beers. We sell between 600 and 700 pints of Tribute a week.

We usually have a break between three and five when we go to our local beach at Mawgan Porth with our two dogs, Olly and Jake, after having something to eat. Then it’s back to the pub to prepare the evening menu and if we have organised live music, to get an area ready for that.

We organise many different events to encourage people to come

here, from farmers’ markets and Hawaiian nights to our popular annual RestFest music festival, which raises money for the Newquay Coastguard Association.

I used to play bass guitar in a band so I know what it takes to put on a great night’s entertainment – we don’t hold back here! We recently had a medieval night when we turned off all the electric lights and even had hay on the floors!

At the end of the evening we lock the doors and crawl into bed. We don’t tend to read as we usually go straight off to sleep. On our days off we like to go to different beaches with the dogs, or visit National Trust properties and have lunch out. Lucie also likes to experiment with food and invite friends round for dinner.

For more information about running a pub visit www. staustellbrewery.co.uk/careersand-training or contact Christine Marsh on 01726 627267 or marshc@staustellbrewery.co.uk

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STRAIGHT

BEER FACTS

BREWERY NETS BEST PUB MENU AWARD

A Beer Wave of 388,000 Gallons (or 1.4m L) flooded London in 1814 after a huge vat ruptured.

1

W

5

A) It has a high alcohol content

B) Stout C) Lager

C) It’s gluten free

2

What is a Cenosillicaphobia?

A) a style of beer B) the location of the first brewery C) a fear of an empty glass

Our mouth-watering menu, featuring freshly caught produce from Newlyn and St Ives, includes delicious dishes such as crab and lobster roll, as well as half a grilled lobster, with prices fixed to ensure excellent yet affordable dining.

We trialled the menu last year and it proved so popular that we are

He added: “Our main objective has always been to use the amazing

3

Who said “Beer is proof that God loves us and wants us to be happy?”

7

Which is St Austell Brewery’s top selling beer?

George Washington had his own brewhouse on the grounds of Mount Vernon.

A) Korev B) Proper Job C) Tribute

A) Germany C) United States D) Belgium

4 fresh and local produce we have available on our doorsteps in all of our dishes to keep the menu fresh and exciting.”

Beer is the most popular beverage in the world – Is this true or false?

Beer and pubs contribute £22bn to UK GDP and generate £13bn in tax revenue.

6

Which country has the most individual beer brands?

B) Britain

There are now over 1,400 breweries in the UK

The production and sale of beer creates jobs in agriculture, brewing, pubs and the wider supply chain. In total the beer and pub sector supports almost 900,000 jobs in Britain.

D) IPA

D) a fear of beer making it available in six pubs this year. They include: The Old Custom House, Padstow; The Port William, Trebarwith Strand; Old Success, Sennen Cove; The Rashleigh Arms, Charlestown; The Atlantic, Isles of Scilly and the recently developed Hope and Anchor, Hope Cove. Nick Hemming, Catering Development Manager for St Austell Brewery, said: “This is a special award and recognises the hard work from the team.”

What is the most popular style of beer consumed in the world?

A) Ale

B) It’s water, someone wants you to sober up

Our award-winning casual dining menu is being rolled out to more pubs this year after gaining national acclaim e are celebrating yet another accolade after our Coastal Pub and Kitchen menu scooped Best Pub Menu (3-20 sites) at the prestigious Restaurant Magazine’s Development Chef Awards 2015.

A crystal clear beer is an indication of what?

8

Sunlight can make beer taste bad the reason why all St Austell bottles are made of dark glass.

D) Cornish Best

Egyptian pyramid workers were paid with one gallon of beer per day.

Which of these St Austell Brewery beers was brewed first?

The oldest known recipe for beer is over 4,000 years old, made

by Sumerians.

A) Tribute B) Trelawny C) Proper Job D) HSD

Did you know that slugs like beer too?

Beer was not considered an alcoholic beverage in Russia until 2013.

At the Wife Carrying World Championships in Finland, first prize is the wife’s weight in beer.

SPOT THE DIFFERENCE

Find 5 differences between these two photographs:

Fresh Mussels cooked in Korev Beer

METHOD

1. F inely dice the fennel, carrot, celery and shallo t.

2. Heat a little vegetable oil in a thick bottom ed pan with a 50g Fennel Handful of tight fitting lid. Gently fry the vegetables for 3 minutes 50g Shallot Coriander on a low heat without allowing it to colour.

3. Add the garlic and cook for another minut 50g Carrots 1 Clove of garlic e or so.

4. Stir in the mussels.

50g Celery 300ml Korev 5. Turn the heat up high and add the Corni Cornish Lager 1kg Fresh Mussels sh lager. Stir and put the lid on the pan. Steam until the musse 100ml Clotted Cream ls have all 1 Clove opened. This should not take any longer than 3 minutes.

30g Unsalted Butter 1 Vanilla Pod 6. Once the mussels have opened, spoon out into your Black Pepper serving bowl and place a piece of aluminium foil over the top to keep warm.

NOTE: Serve with a chunk of bread and a glass 7. Put the liquor back onto the stove and add of chilled, refreshing Korev lager. Mussels the cream.

Reduce until the sauce thickens. should be steamed quickly and eaten straig ht 8. Season with black pepper (mussels are natur away. Using beer instead of white wine gives ally salty, so you do not need to add salt). these amazing crustaceans a flavour that is 9. Spoon the sauce over the mussels and garnis unique and leaves you wanting more. h with freshly chopped coriander.

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PUB QUIZ ANSWERS: 1: C 2: C 3: D 4: False. Tea is the most popular beverage and beer is the 2nd most popular. 5: C 6: Benjamin Franklin 7: C 8: D SPOT THE DIFFERENCE ANSWERS: Hairclip, Bracelet, Tribute pint, Drink, Fork

Do try this at home…

SUMMER 2015 | 19

STROLL OR SURF THIS SUMMER Whether you’re looking to surf the Cornish waves or stroll on golden sands and enjoy spectacular coastal views, we’ve got some great short break offers for you. Just choose one of our fantastic deals below and call our hotels direct to make your booking.

Great Western Newquay – Sunday Times’ Top 100 Best Holidays 2015

2 NIGHT STAY AT THE MASONS ARMS BRANSCOMBE

BOARD SHAPING SURF BREAKS AT THE GREAT WESTERN, NEWQUAY

Nestling in the heart of Branscombe, one of the jewels of the Jurassic coast, is the award winning, The Masons Arms. The charming 14th century Inn, was originally a cider house and gets its name from the men that cut the stone to build Exeter Cathedral, who enjoyed well earned refreshment at the pub.

The Great Western is offering an exciting surfing break package for those in search of the real Cornish beach lifestyle. The package includes a half-day professional surf lesson on Fistral beach and a tour of the Quiver surfboard factory in Newquay, including a one-on-one lesson in shaping and glassing your own custom-made board.

The 27 bedrooms at the Masons Arms, including 6 new, spacious rooms are cosy, stylish and inviting, blending comfort with character and ideal for a perfect getaway.

Enjoy a fantastic 2 night, bed and breakfast break at the Masons Arms starting from £169 per room, for 2 people.

For more information and to book, call us on 01297 680300 or email masonsarms@staustellbrewery.co.uk Subject to availability. Terms and conditions apply.

Prices for our surfing break deal – which includes one night bed & breakfast accommodation at the Great Western Hotel overlooking two of Newquay’s famous surfing beaches, plus creating your own board - start from £550 per person.

For more information and to book, call us on 01637 872010 or email greatwestern@staustellbrewery.co.uk Subject to availability. Terms and conditions apply.

You can surf for more great short break offers at www.staustellbrewery.co.uk/pubs-inns-and-hotels