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The
straightforward UK pub guide. Every pub includes description,
map, beers, real, facilities, food, accommodation, entertainment
and photos. County lists include whats on diaries for entertainment
and pub quizzes.
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Enter...
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pub, pubs, pub guide, pub quiz, real ale, uk pub guide, good pub guide, uk
pubs, pub food, pub accommodation, pub accommodation uk
The straightforward UK pub guide. Every pub includes description, map, beers, real, facilities, food, accommodation, entertainment and photos. County lists include whats on diaries for entertainment and pub quizzes.
pub, pubs, pub
guide, pub quiz, real
ale, uk pub guide, good
pub guide, uk pubs, pub
food, pub accommodation, pub
accommodation uk
There are a vast number of different beers with a whole pub guide range of
tastes and strengths. British brewers alone produce over 2000 real ales
and numerous other beers and lagers. Brewing has been traced pub guide
back as far as 5000 BC in the Middle East yet brewing is a complex process requiring
skill and care. If you crush grapes then wine ferments from it, the juice
of apples will turn naturally to cider, but to make beer from barley requires
many steps. All beer is brewed from malted pub guide barley, hops, yeast and
water though other ingredients can be used. Yeast ferments the sugars
in the malt to produce alcohol. Hops pub guide provide bitter flavour
and aroma. The flavour of the beer depends on many things, the types of
malt and hops used, the use of other ingredients pub guideand, crucially, the
type of yeast used. Each variety leaves its own distinctive influence
on the beer. The beers served in our pubs fall into pub guidetwo distinct
categories because they are produced in two different ways. These are
Lager and Real Ale.
This was first produced in Pilsen, Czechoslovakia in 1842 and uses bottom fermenting
yeast, ones which sink to the bottom of the fermenting vessel. Fermentation
takes place at lower temperatures pub guide and should be followed by a long
period of cold conditioning. The beer is then pasteurized or heated to
nearly boiling point to kill off pub guide any live yeast, then filtered to
remove the dead yeast cells. Because they are more susceptible to bacterial
infection, they have to be dosed pub guide with stabilizers and preservatives.
Finally they are pumped up with carbon dioxide and nitrogen to replace the sparkle
lost when killing off the pub guide live yeast. Because they are a dead
product they are much easier to handle at the pub and require less skill from
the staff.
In the pub cellar, cask beer has to be nurtured to maturity and condition.
Each cask has two holes, in one of which the tap is inserted and the other allows
any extra gasses produced by secondary fermentation to be pub guide released.
However, cellar staff must ensure that sufficient condition is maintained so
that the beer is not served flat. Condition is maintained by pub guide
using wooden pegs called spiles in the second hole to control the level of carbon
dioxide in the beer. As real Ale is a living product it needs care pub
guide and once the cask is opened it has a limited shelf life. It has
to be consumed within a few days otherwise it will become flat, cardboard and
pub guide vinegar flavours will develop as the beer reacts with oxygen in the
air. It is best served at cellar temperature, which is around 12-13 C,
although pub guide some stronger ales can benefit from being served a little
warmer.
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