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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 real ale range of tastes
and strengths. British brewers alone produce over 2000 real ales and numerous
other beers and lagers. Brewing has been traced real ale 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 real ale barley, hops, yeast and water
though other ingredients can be used. Yeast ferments the sugars in the
malt to produce alcohol. Hops 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 and, real ale crucially, the type of yeast used.
Each variety leaves its own distinctive influence on the beer. The beers
served in our pubs fall into two real aledistinct categories because they are
produced in two different ways. These are Lager and Real Ale.
This is the beer which has evolved over many centuries and is real ale known
in the trade as cask conditioned ale or beer. In the brewery the beer
is neither filtered nor pasteurized. Even when the normal brewing real
ale process has been completed it still contains sufficient yeast and sugars
for it to continue to ferment and mature in the cask. Once it has reached
the real ale pub cellar, it has to be laid down for maturation to continue and
for the yeast to settle to the bottom of the cask. Some Real Ale has extra
real alehops added as the casks are filled – a process known as dry hopping
– giving the beer extra flavour and aroma.
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 real ale released.
However, cellar staff must ensure that sufficient condition is maintained so
that the beer is not served flat. Condition is maintained by real ale
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 real
ale 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 real
alevinegar 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 real
ale some stronger ales can benefit from being served a little warmer.
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