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Yeah well cut down your session times to less than 6 hours DKM

I do a bit of maintenance on their trading estate and would often pick up the odd Sunburst or whatever….when I was there. APA back in the day was the very best beer in England imo……it’s not now but it really was.

I drank it last night and it was truly amazing.

I paid 8.70 for a Verdatt Front Car Sight Exhibition 8% Dipa 400ml can. I just look at it.

Yes sour beers are pretty popular over here. Any of the craft beer pubs will feature them regularly and it’s pretty easy to get them in supermarkets now

I do hope that place stays solid because it’s one of our strong haunts before matches. I will miss Hollers ‘Juicy Pale’ though.

No idea but they make good beer everyone tells me. I’ve probably had it but I can’t recall it.

I think we are there before the Saints game in two weeks which is the weekend of the new opening

If Fullers pubs and restaurants account for 87% of their turnover and as they state they want to concentrate on this area of the business I cannot see that the brewing side is worth 250 million. Do Asahi get part of the hotel,pub and restaurant side. Let’s face it you really only ever see...

That’s a Plato reading though Veg. They do that over there. It’s a measurement of what goes in at the start and is not always an indication of strength like an original gravity reading over here. Would still be strong but not 16%.

Seems unfined is the way forward now.

That’s a Plato reading though Veg. They do that over there. It’s a measurement of what goes in at the start and is not always an indication of strength like an original gravity reading over here. Would still be strong but not 16%.

I suppose it’s quite cruel really when you think of it. I mean do they suffer beohthelm ?

But whatever the process you are ending the living yeast - yes. Whether you heat the beer or put it through a mechanical filtration process. My local has two yearly beer festivals and our landlady ushered Camra out from any involvement years ago when they told her what style of beers to put on...

Well they can be yes. I though don’t understand that stance if a sterile filtration has taken place and all microorganisms in the beer have been removed then the beer is no longer ‘living’ ( their criteria for real ale) I know it’s all about brewery conditioning rules but what’s the difference...

They do allow certain keg beers as long as the yeast is still alive.. That doesn’t often occur. Their stance on ‘bright’ cask ales is just contradictory.

If you are talking about Reinheitsgrebot then I think it is very limiting in beer making. Fine for a Pilner in Bavaria but that’s where it should stay.

Did you know that those bloody upstarts at Brewdog actually developed Jaipur - that you mentioned in an earlier post - whilst working at Thornbridge brewery. Well at least Martin Dickie of the two did.

I’ve found it the best site money wise for beers UTT. Used to order through HouseofBelgium but they seem to have gone tits up recently. Shame because the owner used to actually ring you and ask how things were.

Sounds good. Ratshern ? Good name.......... as in..... I was Ratsherned last night.