In 2000, Belgium’s Interbrew (now Anheuser-Busch InBev or AB-InBev) purchased the brewing side of Bass; this was to be a short-lived acquisition as in 2002, following a ruling from the UK Government’s Competition Commission, they sold the brewery and the brands Carling and Worthington to Coors (now Molson Coors Brewing Company), however they were allowed to retain the rights to the Bass name.
Since 2005, Draught Bass has been contract brewed in Burton upon Trent by Marston’s and what a bloody fine job they make of it too, but that it where Marston’s role ends. The distribution and promotion of the Draught Bass brand is under the control of AB-InBev.
Back when it was a National Brand in the 1980’s, Draught Bass was served in 9,000 pubs, nowadays it is a permanent fixture in just over 500 (see thewickingman’s comprehensive list at https://thewickingman.files.wordpress.com/2019/10/bass-august-2020-2.pdf) Do not assume that a lack of outlets equates to a drop in quality, Draught Bass is still held in the highest regard by aficionados. There is The Honourable Order of Bass Drinkers, an organisation that predates CAMRA, who still make their annual pilgrimage to Burton upon Trent and then there was an aborted attempt at an independently run National Bass Day earlier this year. Those that drink Bass have a genuine love for the beer, myself included and like me many others are wondering what the hell AB-InBev are playing at?
When was the last time you saw an advertisement for Draught Bass or a bar towel / promotional item in a pub that hadn’t been sourced from eBay or found in the back of a cupboard? Why isn’t Draught Bass being pushed as a brand? These topics have been debated on Social Media and in pubs on thewickingman’s list.
Following a consultation with Bass enthusiasts on Facebook and Twitter I drew up a list of 21 interesting questions and I contacted AB-InBev to see if I could find someone willing to answer them. They agreed to take a look and I told them they be written up as an article on this blog. I was hopeful of an interesting reply, although I was expecting them to side step answers to the more contentious questions near the end:
Will Draught Bass be affected by the Marston’s / Carlsberg merger?
Why do Marston’s brew Draught Bass?
Do AB-InBev have access to the recipe books held at the National Brewery Centre and are there any plans to make other beers from Bass’ history, for example Bass No.1?
When was the decision made to brew American Bass with syrups and how long has this been the practice?
Why is Bass sold in ten gallon firkins instead of the traditional nine?
Is the recipe the same as when it was brewed by Bass?
Are there any plans for a Bass website? Bass.com redirects to anheuser-bush.com and when you click on brands, there is no mention of Bass!
Has the Bass recipe changed since 1945 and when did they stop aging it in wood?
Would AB-InBev be prepared to support pubs who stock Bass with more Point Of Sale, for example half pint glasses, beer towels, drip towels etc.
Will the Bass brand be applied to contemporary craft products to create a range of Bass craft beers?
In November 2018 AB-InBev announced that they were reintroducing Bass Pale Ale to the UK in 355ml bottles, did this actually happen?
Is Draught Bass available in Oak Casks?
How is Draught Bass brewed?
Why does Draught Bass and bottle Bass taste different to each other?
What was the iconic Bass signature changed on the new labels?
Will Bass ever be available bottle conditioned?
What are the plans for the future of the brand?
Why are there no adverts for Bass? Do AB-InBev have any interest in promoting the brand?
Has there been any consideration given to Draught Bass becoming either a profitable national brand or an even more revered niche product, with a marketing budget / policy to back this up?
Are there any plans to increase the distribution of Draught Bass?
Is the Bass brand up for sale and, if so, what is the price?
After I’d heard nothing for a week or so, I emailed again only to be told that at the moment they are not able to take part in the interview, with a promise to get in touch before 2021’s National Bass Day.
This was an ideal opportunity for them to speak directly to Bass drinkers but sorry, they couldn’t be bothered; how bitterly disappointing and underwhelming!
I considered making this paragraph a rant about how they really couldn’t give a toss about Draught Bass and no doubt Beer Writer Pete Brown would have done just that, but I didn’t see the point because if you have ever wondered what AB-InBev really really think about Draught Bass, you have your answer; silence.
A bottle of Allsopp’s Arctic Ale dating from 1875 was auctioned in Exeter last week and despite an estimated selling price of between £300-500, it went for an astounding £750! The purchaser was Jamie Allsopp who is the Great Great Great Great Great Grandson of Samuel Allsopp.
“This is a very special bottle for me as it is a physical link to the heyday of my family’s old brewery Samuel Allsopp and Sons,” said Jamie. “Bottles come up for sale very rarely.”
The full bottle has an attractive lead seal depicting the company’s trademark Red Hand and an inscription “Brewed for the Arctic Expedition 1875.” Other examples can have a blue and white label attached.
Allsopp’s Arctic Ale has a fascinating history; in 1851 the Lords of the Admiralty invited all the great brewers to submit an ale to accompany Admiral Sir Edward Belcher’s 1852 mission to rescue Sir John Franklin, who had been lost whilst charting the Northwest Passage. Samuel Allsopp and Sons won the prestigious commission and Belcher set sail with 540 gallons of Arctic Ale. Two further brews were provided for Sir Leopold McLintock in 1857 and Sir George Nares in 1875. The beer was the strongest ever brewed by Allsopp’s and was so viscous it had to be lifted out of the mashtun using buckets as it would not flow via the usual tap.
The 1875 brew was sampled by Brewing Historian Alfred Barnard in 1888, who noted that the beer had a large amount of unfermentable sugar, making it also a valuable foodstuff. The beer was around 9% alcohol by volume with an Original Gravity of 1126o and was designed to withstand the extremes of the Arctic, remaining liquid even at temperatures of -41oC.
Versions of Arctic Ale would continue to be brewed until modern times; in 1897 it was advertised at seven shilling per dozen pint bottles and records show it was produced by Ind Coope & Allsopp in 1937. By 1956 the name had changed to Arctic Barley Wine, it “Keeps out the cold” according to the advertisement. In the 1970’s it became known as Triple A, with the three A’s signifying Allsopp’s Arctic Ale.
The story doesn’t end there though, in 2007 a bottle of the 1852 brewing sold on eBay for $503,000. Although the winning bid was later found to be a hoax, a brewer from Bethlehem, Pennsylvania called Chris Bowen became obsessed with Arctic Ale, even going as far to brew his own version in the Arctic Circle; he made a film called Arctic Alchemy about his story. Chris came to Burton ten years ago and opened a bottle of the 1875 Arctic Ale for a public tasting session.
Jamie Allsopp recalls another such uncorking: “My Father remembers tasting it with his Father when a few bottles had been discovered at Hindlip Hall, the old Allsopp family home,” Jamie however has no plans to open his new prized possession. “My Father said it was quite disgusting!”
Clicking this link https://www.nbcarchives.co.uk/ will take you on an adventure, a journey back into the past of Britain’s Brewing History …
Now I have a very personal connection with the archive held at the National Brewery Centre; as a fledgling historian in 2012 I had started researching what would later become the book “Ind Coope & Samuel Allsopp Breweries: The History of the Hand”, when I became aware that the historical documents once held in the basement of 107 Station Street (a.k.a. Allsopp’s New Brewery or B Block) had been moved by the Brewery History Society to what was still known as the Bass Museum in 2002 (the full story is here http://www.breweryhistory.com/journal/archive/112/bh-112-049.html). To do any justice to my subject I just had to gain access to this vast wealth of information! After about a year of emails and crossed fingers I was invited to meet the Collections Office Vanessa Winstone who introduced me to this Holy Grail of brewing history.
The physical archive sits behind a number of locked doors in a temperature controlled environment and consists of boxes, files and books stacked neatly onto row after row of shelving; only a lucky few got to see this and I felt honoured to be allowed inside. Over the next few years I worked my way through the Ind Coope and Samuel Allsopp archive, I’d like to say in a methodical way, but the truth is it was anything but. The catalogue was a ring bound notepad written in pencil by the hand of Dr Ray Andersen of the Brewery History Society. Each visit I had an idea of what I’d like to read next but invariably I found myself easily distracted and went off on tangents and down rabbit holes.
One day in summer 2014 Vanessa told me that a publishing company has been in touch, they were looking for a book about brewing in Burton upon Trent and she had mentioned my ongoing project to them. Within a few weeks I had signed a contract to deliver a 50,000 words book. It was a tight deadline; I was also getting married around the same time but everything was finished two weeks after coming back off honeymoon.
I owe so much to that collection of documents, not to put too fine a point on it, it changed my life. It enabled me to develop what was a casual interest into an obsession. I learned that somewhere in the archive there lay my book; I just had to find all the parts and put them together. The same still applies as I’d like to think there is at least another book of mine hidden away in there and if I can do it, so can you. Anyone reading this who has ever aspired to be a brewery historian, be this for a school project, a specific article to a fully-fledged book may well find that the archive holds the answers and from today things are about to become a lot easier to locate.
The archive covers 250 years of Brewing History, albeit very centred on Burton upon Trent, and weighs in at around half a million items. Until now navigating it has relied upon notebooks and various other typed catalogues, not to mention Vanessa Winstone’s encyclopaedic knowledge of the whereabouts of a certain item. Two years ago a project began to produce a digital catalogue and this is what launches today. At a cost of £50,000, it was funded by generous grants from the likes of the Consolidated Charity of Burton on Trent, Staffordshire Community Foundation, the Campaign for Real Ale (CAMRA) and the Brewers’ Research Education Fund, additional funds were raised from corporate and individual donors as well as via a crowdfunding campaign. The archive system was designed and built by Shrewsbury-based digital heritage consultants Orangeleaf Systems, whose other projects include The Parliamentary Archives and the Royal Mail Archives.
Dr Harry White, the Chairman of the National Brewery Heritage Trust, who look after the archive had this to say: “Our aim is accessibility so we’re delighted that we’ve been able to start cataloguing our unique collection of brewing and pub heritage and opening on-line access for people to use for research, education and general interest. We’ve started by digitising many of the more popular items in the collection, such as photos of historic pubs, breweries, brewing equipment, packaging & advertising, but this is a work in progress and more records and images will be added to the catalogue day by day.”
There’s nothing like a good mystery; for the last few months there have been rumours flying around about a new local brewery called 3P’s Brewery. Originally the plan was to feature a few of the beers at the “Burton Beer Festival That Never Happened” and the anonymous brewer was going to make himself known to me, but of course COVID-19 intervened.
During Lockdown 3P’s “Amber Plum” and “Woodenbox Extra Special Bitter” were offered as takeouts from The Last Heretic in Burton and Bodell’s in Swadlincote, but the identity and location of 3P’s remained a closely guarded secret. Trying to find out anything was proving frustrating until last week when a Twitter account @3PSBrewery and website 3psbrewery.webador.co.uk suddenly appeared.
What does the Social Media presence tell us? The website states that they are located in Swadlincote, but the reference to Woodenbox may point to a more specific location somewhere in Woodville (Woodenbox being an old name for Woodville, often shortened to just ‘Box), if this is the case it heralds the return of commercial brewing to the area following Tollgate’s move to Calke Abbey in 2012.
Although better known for other industries particularly Coal Mining, Pottery and Pipeworks, Swad and ‘Box has a proud brewing history that stretches back to 1832 when Brunt & Bucknell founded their business at The Hartshorne Brewery on Woodville High Street, they brewed here until 1919. Another premises known as Wooden Box Brewery had a number of owners over the years: Joseph Thompson, Ball & Co. William Henry Ball & Sons, Thomas & Thomas William Thompson, T. Betteridge & Sons, T.W. Thompson & Co. before being bought by Thomas Salt of Burton in 1910, who were was later swallowed up by Bass, Ratcliff & Gretton in 1927. Not forgetting the wonderful Tollgate of course.
The 3P’s refer to the local Pits, Pots and Pipes and the are a small Nanobrewery with a fermentation capacity of 400 litres (about ten Firkins). It is the passion of an enthusiastic Home Brewer and his beers maintain the traditions of cask ale, but with a twist. All the beers are Vegan friendly as they use a vegetable based fining agent and only the finest natural ingredients are used.
So far 3P’s have produced the following:
Wooden Box Extra Special Bitter (5.5%) Amber Plum (4.1%) Vienna Pale (4.7%) Coconut Cascade IPA (6.6%) Pot Kiln Pale Ale (5.2%) Liquorice Stout (5.5%) Oatmeal Stout (5.5%) and the newest brew Mild (3.8%).
Apart from that your guess is as good as mine, it seems for the moment at least 3P’s Brewery are content to let the beer do the talking.
Going to the pub has changed: you can’t prop up the bar, move the furniture, stand up or wander around. It’s all about dedicated entry and exit doors, washing your hands and there’s hazard tape everywhere! Thankfully drink and social interaction are still in good supply.
Many people thought (myself included) that the public would be only too happy to return to the pubs on 4 July, but this hasn’t been the case for many places. Pubs are now not just places for a pint, they have to feel safe and give off an air of reassurance to instill a confidence in drinkers that the nastiest thing they are likely to pick up is a thick head the following morning.
Take Burton & South Derbyshire CAMRA’s Pub Of The Year The Devonshire Arms as a prime example. As you walk in the side door you are greeted with Hand Sanitiser (Tasting Notes: slightly runny, alcohol on the nose, very pale, negligible hop aroma) and a friendly smile from Landlord Carl Stout, he shows you to your table and asks what you’d like to drink? Bass, it has to be of course. It is delivered to the table by Barmaid Liz.
“The fear was that the pub wouldn’t be sustainable moving forward,” confesses Carl when asked what was worrying him most about reopening. “You’ve got to be able to make a profit to operate.”
Carl was cautious about reopening, waiting until a few days after 4 July.
“Some pubs were very busy and some were disappointed in the trade on 4 July,” he observes. “For us we’d been closed for just over 100 days and we didn’t feel quite ready. In my experience you’d never go into a new opening on a Saturday. Things were totally new to us and to the customers and we didn’t want to get off to a bad start; we had an awful lot to lose and not much to gain. Okay we were down a Saturday’s takings but it pales into insignificance with how much trade we’ve lost. I didn’t want to damage our reputation for one chaotic weekend.”
The Roebuck and The Coopers Tavern adopted the same approach, both are now open and this is good news for all of the surrounding businesses.
“We’ve got the Station Street community with the Roebuck, The Coopers, The Last Heretic and the Balti Restaurants and it works very well, we all bounce off each other.” That was pre-Lockdown of course; Carl has noticed a change in drinking habits. “Once customers are settled and they are reassured and feel secure in that premises, they seem comfortable to sit there all night.”
“It’s been a big learning curve for us because the way we operate in the pub is totally different than before, it’s very European although we are missing the weather they get in the South of France! That’d make a huge difference.” Carl laughs, we are sat in the newly refurbished Beer Garden, coats are on but it is pleasantly sheltered. “We’ve got five tables here; we also have the option to take over part of the Car Park too with six or seven tables. We want to get the service levels right and when the weather is okay we will give it a go, that’ll give us more flexibility with capacity as we are limited to fourteen tables inside.”
“The footprint of the pub itself is licensed, the Car Park isn’t but providing we take the transactions on the licensed premises then we can serve drinks in there. The government should be encouraging pubs to spill out into Market Squares, like they’ve done in Prague,” reckons Carl, a few days after our chat the sun is out and Car Park is filled with tables and chairs.
The drop in trade has necessitated a few changes to the number of beers being served.
“We’ve slightly reduced our range because the turnover isn’t quite there yet, we can justify having five beers on and we can sell them within three days but if we have to reduce it down to four to maintain the quality then we will. I’ve not got a dark beer on now, we only used to sell it in pins anyway. I didn’t want to take one of my five off for a dark, so I’ve gone for a bottle of Porter or Bramble Stout as a compromise. It’s striking a balance between getting the quality right and the range right.”
Carl’s best seller is Bass, after a national drought it is back on the bar to the relief of his regulars.
“I’ve used the same supplier for years, they tried to order 160 tubs of Bass and couldn’t get any!” Carl exclaims. “I think with the bigger brewers there has been an issue with the Supply Chain. We got hold of some Bass last week but I decided not to put it on, we kept it in the cellar for five or six days, I’m not one for rushing it, it’s all about the quality.”
I can vouch for that, a cracking pint as always.
“There is plenty in the cellar and the more we sell the better it will be. My regular supplier had no Bass for two weeks but some pubs in town had it on, I was scratching my head how they’d got it and then I got a tip off about a supplier in Derbyshire and before you know it we’ve three Nines of Bass on the way.”
Like many pubs you can book a table at The Devvie, and this is advised at busy times, but the rest of the week Carl is happy to accommodate you on an ad-hoc basis.
“We don’t want to disappoint people who turn up on a Saturday, as we may have to turn them away. There were a couple of times in the first days of trading where we came close to that, but as a general rule during the week we will adopt a walk-in approach.”
It is still early days and Carl is the first to admit that he and the staff are learning as they go along, but he remains optimistic.
“We’ve adopted a cautious approach to capacity, following all the Government guidelines, all of our tables are a metre apart, in some cases more, we have the Sanitiser Stations, cleaning as we go … but the important thing is giving people confidence that it is nice and safe and that they feel comfortable.”
I’m certainly happy sat here, can I have another Bass please? I could get used to this table service …
Below is a series of interviews with a number of local Landlords written during the run up to reopening. To get a slightly different angle, the CAMRA Commercial & Communications Director Ash Corbett-Collins also offered his views on what has been an unprecedented time of difficulties for every pub in the country. I have also spoken to a few local drinkers who share their thoughts on what they’ve missed about pubs and whether they will be going back.
Enjoy their unique insights into how they have faced the last few months; from the pubs who shut the door on 20 March to those who kept the town going through innovative takeaway schemes. Please support your pubs, visit them and treat the hardworking staff with kindness and understanding as they seek to adapt to their new normal. Maybe I’ll see you for a Socially Distanced pint in the very near future.
Generally how do you think the Government have handled the crisis in relation to the closing and reopening of pubs? What have they got right, what have they got wrong? It was a difficult, but necessary, decision to close pubs. The announcement of financial support and the furlough programme gave a lot of hope that the government would be there to support pubs through this crisis, but the actions since have left many publicans confused and angry. There has been a lack of clarity around how and when pubs can reopen that has meant licensees have had to guess if and when they can welcome drinkers back.
In what way have CAMRA supported pubs during this unprecedentedly difficult time? It’s been a strange and difficult time supporting pubs during this pandemic. Usually, thousands of volunteers across the country would be out there fighting to protect and promote our fantastic pubs – and putting plenty of money in the till. But our members have been fantastic in rallying together in new ways to help pubs. At the start of the lockdown, we launched our Red OnLion platform – a virtual pub where members can still get together and share a drink. This was followed by our #PullingTogether initiative, where our army of volunteers have collated a list of all the pubs and breweries across the country that are still selling food and drinks to takeaway. Then, our latest venture is Brew2You, an app for pubs and breweries to connect directly with customers. It’s free to download and means you can order your favourite beer from the comfort of your own home.
The advice appears to be to use an app for ordering, now this is well and good for Spoon and the larger brewers and pub companies, but how are freehouses and micros supposed to do this? Theoretically, an app would solve a lot of the issues pubs face when they reopen. But I’m not sure how practical it is. We’ve already seen many other venues reopen and make it work with the traditional method of ordering face-to-face, albeit with a facemask on. I’d wager that many pubs will either offer table service or have strict rules for queuing to ensure everything runs smoothly.
Have CAMRA considered writing a free app that could be used in the micros? I think it would be great if any of our volunteers with these skills and expertise are able to support their local pubs by developing something and we’d be happy to promote it if it benefitted pubs.
On a personal note, how likely are you to start using pubs again and how have your drinking habits changed during lockdown? I’ve recently moved and I’m fortunate that my new local has a big beer garden. If pubs are open in time for my upcoming birthday then I’ll definitely try and enjoy a refreshing pint of real ale, especially if the weather continues to be glorious. During the lockdown, I’ve been lucky enough that my nearest brewery, Two Towers, has continued to brew excellent beer and deliver directly to my door, so I’ve been able to enjoy a good pint even if I can’t do it in the pub. Now I live in south Birmingham and we’ve got some great breweries and pubs nearby so I can continue to drink good beer until I can get back in the pub.
BODELL’S
How relieved are you at the news you can reopen? Very relieved, and we’re looking forward to welcoming back customers in the safest way possible.
Generally how do you think the Government have handled the crisis in relation to the reopening of pubs? What have they got right, what have they got wrong? They initially gave the date of July 4th at the very earliest, and have stuck to it which is reassuring. As an independent however, we had no visibility of the guidance (even if it’s draft form) until Wednesday morning. Luckily a lot of it is very much common sense and the measures which we had already implemented in anticipation.
Have you had enough time to make the necessary changes to your premises? If not, how much longer would you have liked? We have already made some changes in anticipation of the announcement (i.e. investing in signage, Perspex screens across the bar, hand sanitiser, etc.) however it would now appear that table service is a must for indoors. For big chains with the infrastructure in place to already offer this and visibility of the guidance in its draft for a number of weeks has certainly given them a big head start over the likes of Bodell’s.
I also have great concerns over the proposal of collecting names and contact details for customers too. Again, this is something that the big players can do with ease, however with a team of two we don’t have an IT department or a legal department to advise on any GDPR and Data Protection issues.
Prior to last week, have you had any contact from the Government over restrictions? Nothing whatsoever, the biggest source has been press releases from the big players and newspaper articles.
What changes can we expect to see at your pub? Perspex screens, sanitising stations, one-way systems and floor markings.
Have you been offering takeaways/deliveries and if so how well has this worked? We’ve been offering deliveries through www.cask2couch.beer which has worked out very well in the time period we’ve been closed.
The Government have suggested that pubs use an app to process orders, surely this is out of the reach of many freehouses and micropubs, how are you planning on facing this? Is texting your order and contactless payment the best option? I am currently working on an online system that will allow customers to order drinks for collection at the bar or delivered to their table in order to minimise contact and avoid queuing.
What support have you had from the brewery/pub company since you closed? We are an independent free house however our suppliers have been great as we’ve still been buying beer to support deliveries.
What are the main challenges in restarting a pub from scratch? The lines have been preserved so we should be almost ready to go in that respect, and beer is already on order for the opening weekend. The entire venue will be subject to a deep clean in advance and staff trained on the measures we are putting in place.
Do you think you will face any supply issues? Will the hasty reopen mean you will have a reduced range of products on sale? We still hope to offer our full range of products when we re-open.
DERBY INN
How relieved are you at the news you can reopen? Like everyone else we can’t wait to open!
Generally how do you think the Government have handled the crisis in relation to the reopening of pubs? What have they got right, what have they got wrong? Unfortunately I try not to get political but I think they have done ok.
Have you had enough time to make the necessary changes to your premises? If not, how much longer would you have liked? We have had more than enough time since 20th March.
Prior to last week, have you had any contact from the Government over restrictions? No
What changes can we expect to see at your pub? We will have appropriate signage and sanitiser available we don’t serve children so we won’t treat people like that.
Have you been offering takeaways/deliveries and if so how well has this worked? We did takeaways until we ran out of beer.
The Government have suggested that pubs use an app to process orders, surely this is out of the reach of many freehouses and micropubs, how are you planning on facing this? Is texting your order and contactless payment the best option? As far as this goes the social distance will be down to a metre by then there won’t be apps. Order over the bar pay cash or card we don’t mind.
What support have you had from the brewery/pub company since you closed? Admiral Taverns have been great with us lots of support.
What are the main challenges in restarting a pub from scratch? The main challenge I think will be getting people back in the pub.
Do you think you will face any supply issues? Will the hasty reopen mean you will have a reduced range of products on sale? There has been a reduced beer range to start with but hopefully back to normal soon.
THE DEVONSHIRE ARMS
Because of our limited capacity, we have had to make a few changes within the pub to fall in line with the government guidelines.
Bookings – We strongly advice that you book a table for your visit to The Devonshire. Inside the pub we will have 10 tables of up to 4 people. In the beer garden, we have 5 tables of up to 4 people. We will also be using additional outside space during anticipated busy periods. Walk ins will be accommodated wherever possible. You can book a table via DM on Facebook/Twitter or by calling/texting (phone number) Your table will be confirmed once you receive a reply from us. At the time of booking, we will require your name and contact number, plus the number of people in your party and arrival time.
Sanitising Stations – We are putting sanitising stations in place throughout the pub and we ask all of our guests to help us by using these on arrival and regularly throughout your visit.
Table service – All orders will be taken at your table, drinks will then be served at the table and payment taken. We encourage contactless payments but cash will be accepted.
General – All of our tables will be situated to maintain the social distancing measures. We will maintain regular and thorough cleaning throughout the premises, including touch points, toilets, tables and chairs. We will be operating with one entrance door and one exit door. Doors and windows will be kept open, when appropriate, to aide with ventilation throughout the premises.
Opening times – In the short term, there will be some slight changes to our opening hours. They are as follows:
Tuesday Food Nights – These will be commencing in the very near future. Watch this space for our announcement of dates etc!!
THE DOG
How relieved are you at the news you can reopen? It’s fantastic news for the whole hospitality sector, the public and the drinkers of Burton but it’s doesn’t come without its issues and complications.
Generally how do you think the Government have handled the crisis in relation to the reopening of pubs? What have they got right, what have they got wrong? It’s such a hard decision in such unprecedented times it’s hard to say at the moment considering we haven’t yet heard what, if any stipulations we will have to work to with regards to capacities, times, distancing etc but the reduction to 1meter + was a huge hurdle for many pubs.
Have you had enough time to make the necessary changes to your premises? If not, how much longer would you have liked? We are getting there, we have had plenty of time to think about what may have to be done once we are allowed to reopen and put things in place but the main sticking point was the reduction of the 2 meter rule. We may not have been able to viably reopen. In an ideal world they would have told us months ago but in a situation that seems to change day by day almost 2 weeks should be enough of a window to get everything finished off we need too. We have seen the ways and measures plenty of essential business have put it place which gave us a great headstart.
Prior to last week, have you had any contact from the Government over restrictions? No… not a word. I’d heard more news about the hospitality sector from Coors and Marstons than I have Boris and his pals.
What changes can we expect to see at your pub? Still TBC as things have changed now this distance has been reduced to a degree but as before we were locked down we had implemented PPE for staff, regular cleaning and sanitising, the “Dog Drive Through” service and removed bar stools from the bar, this will still be in place. New changes I expect to have perspex partitions on certain tables and areas, new sanitising points through out the pub, table service and collection points (no queue bar service) slightly different table lay out, higher ventilation and various other precautionary tweaks.
Have you been offering takeaways/deliveries and if so how well has this worked? We have offered various different take away options over the last few months with a great take up but this had to be put on hold for 2 months due to cellar equipment failure.
The Government have suggested that pubs use an app to process orders, surely this is out of the reach of many freehouses and micropubs, how are you planning on facing this? Is texting your order and contactless payment the best option? Until I get some clarification off Black Country Ales I’m not 100% if we will have an app based service but I’m in a lucky enough spot where I can quite easily verbally communicate to most tables in the pub without have to leave the bar. We don’t serve food so we have 2 large beer menu tv screens and a large chalk board that can be seen from everywhere in the pub to convey what beers we have on sale. Contactless payment will be preferred (but we will be taking cash) and the PDQ machines will be supplied at either the customers table or the specific collection point for payment.
What support have you had from the brewery/pub company since you closed? BCA have been great during lock down by offering various COVID training courses, legal and employment advice, financial assistance and various other personal, private and moral boosting support! Just on Monday they sent all the landlords a small token of their appreciation by way of a Gourmet Chocolate Pizza from a company in Nottingham, but I don’t need to put on any more lbs at the moment.
What are the main challenges in restarting a pub from scratch? As far as I’m concerned we’re not starting from scratch but this crazy situation has certainly given us food for thought:
Staff and Public safety Public confidence (will people feel safe coming out) New ways of working and operation Beer supplies Turnover The list goes on …
Do you think you will face any supply issues? Will the hasty reopen mean you will have a reduced range of products on sale? There has been rumblings in the industry for the last 2-3 weeks that unless there was any major changes it would be 4th July reopening so some breweries have gambled and restarted production then, Some breweries never stopped as they were doing a delivery service or take aways. I’ve heard from some breweries they’ve been busier than ever! I’m guessing there may be a slight issues when every landlord and his dog starts reordering Beer but I’ve got every confidence the British Brewing Industry will be able to catch up super quickly. Just today for example I’ve taken delivery for 14 freshly brewed casks and another delivery scheduled for in for next Wednesday so I’m pretty confident we won’t be running dry at The Dog.
THE LAST HERETIC
How relieved are you at the news you can reopen? Always thought it was going to be the 4th July, not that relieved as our online and takeout sales are going well.
Generally how do you think the Government have handled the crisis in relation to the reopening of pubs? What have they got right, what have they got wrong? Can’t really answer that until pubs have been open a while.
Have you had enough time to make the necessary changes to your premises? If not, how much longer would you have liked? Everyone has had since 23 March to gear themselves up this.
Prior to last week, have you had any contact from the Government over restrictions? No.
What changes can we expect to see at your pub? PPE protective screen at the bar (already installed at Heretic and Bodells), if pubs aren’t doing this then I’d be very surprised !!, hand sanitizer at two points in the pub, safe distancing notices throughout, a one way in and out system in operation at both pubs.
Have you been offering takeaways/deliveries and if so how well has this worked? Both, both have gone extremely well, its amazed me that pubs close by haven’t done this as well, my regulars have supported me thru this period by still buying ale and I’ve supported them by making deliveries to them free of charge.
The Government have suggested that pubs use an app to process orders, surely this is out of the reach of many freehouses and micropubs, how are you planning on facing this? Is texting your order and contactless payment the best option? I won’t be using an app, I won’t be taking text orders as people may not turn up to the pub, I’ll be offering contactless and cash options for payment.
What are the main challenges in restarting a pub from scratch? Not enough people coming out to warrant opening, I can see an initial rush the 1st two weekends, but if people aren’t coming out Tue-Thur as well I really don’t see the point in opening midweek.
Do you think you will face any supply issues? Will the hasty reopen mean you will have a reduced range of products on sale? No I don’t think so, breweries have been up and brewing these past few weeks, I’ve already placed orders today and gave plenty of beer in as I’ve been doing a deliver service on www.cask2couch.beer and takeout thru The Last Heretic
STRETTON SOCIAL CLUB
How relieved are you at the news you can reopen? Difficult one, reopening will be great, the restrictions not so. The risks to many of our older members will be difficult for them to cope with. A socially distanced social club, difficult to see.
Generally how do you think the Government have handled the crisis in relation to the reopening of pubs? What have they got right, what have they got wrong? I give them credit for housing the homeless, the Furlough scheme, the business grants and the apparent way Universal Credit claims were handled so well. Local government has worked brilliantly to deliver new services and work so closely with local volunteers. I cannot say what I feel that has not gone well, it will take me far too long and I will get far too angry, see the stats, do the math.
Have you had enough time to make the necessary changes to your premises? If not, how much longer would you have liked? No, we have been undergoing some refurbishments and we have not been able to do much else whilst they were going on. It was also difficult to plan as selective leaking was giving different and contradictory advice. You only had to see the amount of changes in advice schools had to endure to understand the chaos.
Prior to last week, have you had any contact from the Government over restrictions? No.
What changes can we expect to see at your club? Difficult to be sure, but socially distanced tables, reduced opening to begin with, no pub games and no music, entertainment or noise.
Have you been offering takeaways/deliveries and if so how well has this worked? No.
The Government have suggested that pubs use an app to process orders, surely this is out of the reach of many freehouses and micropubs, how are you planning on facing this? Is texting your order and contactless payment the best option? Bar ordering seems the most likely still.
What support have you had from the brewery/pub company since you closed? Assisting with refurb and new cellar (hopefully)
What are the main challenges in restarting a club from scratch? Different for us because of the refurb and need to commission a new cellar, a deep clean, signage and tape everywhere.
Do you think you will face any supply issues? Will the hasty reopen mean you will have a reduced range of products on sale? Very likely breweries will probably concentrate on their tied houses and Pubcos, we’ll see. Reduced range will only be temporary.
THE WEIGHBRIDGE INN
How relieved are you at the news you can reopen? Slightly relieved but this is the beginning, things aren’t back to normal. I don’t know how well it’s going to work.
Generally how do you think the Government have handled the crisis in relation to the reopening of pubs? What have they got right, what have they got wrong? Peoples’ health come first but the Government were told by the trade we needed plenty of notice and they haven’t given it.
Have you had enough time to make the necessary changes to your premises? If not, how much longer would you have liked? I haven’t even seen what we have to do yet!!! We had already started planning what we think will work.
Prior to last week, have you had any contact from the Government over restrictions? Nothing at all.
What changes can we expect to see at your pub? We are looking at table service only and introducing a one-way system as we’ve opened another door. There will be hand washing stations at the doors but the rest is still being planned
Have you been offering takeaways/deliveries and if so how well has this worked? Yes the delivery service has worked really well we didn’t waste any beer at the brewery and have been back brewing for weeks.
The Government have suggested that pubs use an app to process orders, surely this is out of the reach of many freehouses and micropubs, how are you planning on facing this? Is texting your order and contactless payment the best option? It won’t be via an app.
What support have you had from the brewery/pub company since you closed? We’ve not yet tried to order our lager so can’t comment on that one. Obviously owing the brewery and the pub has its advantages for the home delivery service.
What are the main challenges in restarting a pub from scratch? Not knowing who is going to return. Not everyone is happy yet about coming out but fingers crossed that all our regulars will be there from 11.30?
Do you think you will face any supply issues? Will the hasty reopen mean you will have a reduced range of products on sale? Fingers crossed that with what we offer we shouldn’t have any problems, but because we like to change things I’m sure we will be ok.
THE VIEW FROM THE BAR
Local drinkers share what have they have missed most about pubs and thoughts about going back.
The taste of a freshly poured beer. Carry outs are great but by the time they are home, they don’t taste the same. I’ll go back as soon as it is safe for someone with low immune system and safe for people to go without the worry of spreading the virus so we don’t get a second wave. (Liam Murkin)
Lockdown hasn’t changed my drinking habits that much, though I have missed being able to go to the pub. The most annoying thing was the cancellation of National Bass Day. Not sure I’ll be rushing to the pub when they reopen, I’m likely to see what happens first. (Andy Jackson)
I am looking forward to getting back to the pub and feel that it is important to support our local as much as we can in these difficult times. The sun is shining so the pub beer garden will be an excellent space to spend some spare time. Lockdown drinking has been maintained by beer boxes from local microbreweries and homebrew. (Stewart Gibson)
Got through nine firkins of real ale since lockdown! Sick of being a cellar man, ready for our local pubs to do it for me. I didn’t drink it all, the lads left their potties and tubs on the wall and I filled them kept everyone happy. I’ll be first at the pub on the 4th July. Bring it on and support our lovely local pubs. (Mark Broughton)
The main things I have missed about pubs are the people, the conversations, meeting friends and somewhere convivial to wait for trains and buses. I now drink Real Ale at home. I will certainly return to pubs but I will be wary about entering crowded establishments unless there is an effective vaccine for Covid 19. (Jim Ward)
A common thing that you hear a lot regardless of being an ale, lager or cider drinker etc. is nothing ever replaces a proper pint! Like the saying goes, you don’t know what you’ve got till it’s gone. Most definitely looking to go back asap. (Stuart Garner)
I miss being able to socialise with friends properly whilst enjoying a good pint. Drinking at home from a bottle is ok if that’s all you got, but a proper pint is what I hanker for. The lock down has been a necessity but once it’s safe to do so I will be back in a pub like a rat up a drainpipe (but stress…. when it is deemed safe to do so). I’ve missed The Roebuck – Gates Burton Ale (GBA) Reservoir, Reservoir Gold or Dam, whichever Gates Ales they have on, and I always sample a few working at the Tower Brewery on a Friday night … a pint or two of Bass and Joules along the way. (Steve Gardner)
The full boddied flavour of a hand pulled pint of Peddi. (Paul Skitrall)
Can’t wait to have the Tower Brewery open on a Friday again!! Nowhere else in Burton like it for fresh brewed, flavour packed, silky IPA. (Leslie Ball)
I miss the friendship at Stapenhill Institute. Hope to be back soon. (Joy Chester)
I fully expect this Saturday to be a day of national madness. Remember what happened on Friday 20th March when Boris Johnson announced that the pubs would close later that night? The general public went down the pub for one last hurrah. That’s the British for you. Look at the beaches during the recent hot weather or reports of illegal raves, virus or no virus, we generally don’t like doing what we are told if we think we can get away with it. Give us a third and we will take a pint. This may stem from an inherent national rebellious streak or we could just be following the bad example of the cummings and goings of those in power.
A recent survey on the CAMRA Facebook group showed about a quarter of drinkers are not planning to return to pubs just yet, which will be a blessing in disguise, but one thing is for sure, if the sun is shining on 4th July pubs are going to be very busy and they will struggle to cope. The question isn’t if there will be a queue outside every single ‘Spoon’s come opening time, but if it stretches into the next postcode.
In the long term it is all about altering drinkers’ attitudes; not being able to get in to a pub because it is heaving is nothing new, but imagine being turned away because the place is “full”, even though it looks relatively empty? As a nation we have always enjoyed dropping in for a pint on a whim, as the Prime Minister described it: “The inalienable free-born right of people born in England to go to the pub” but that has now changed, for a while at least.
No matter how prepared the pubs may be they still face a massive challenge as they adapt to a very different world. Rumours were that the big pub chains were given draft guidelines weeks back, but for the smaller pub estates and independents there was only silence until last Wednesday; to be blunt there hasn’t been time for them to read, digest and act accordingly. Yes, some of the recommendations are common sense but what about those that require extra thought and planning? Let’s hope that the general public will be understanding and patient, even after the fifth pint.
The big question however is why a Saturday? Why not mid-week, say Wednesday 1st July? That way the new measures could be trialed before the inevitable massive piss up at the weekend, who in their right mind thought that date was a good idea?
With the immediate future looking like booking tables in advance or queuing outside like we are panic buying toilet rolls, things are going to be strange but given time the pub trade and the drinkers will adapt. We’ve shown that we are bloody good at that these last few months, but for the time being is it any wonder that some places are choosing to remain closed? Those who have that luxury of being able to watch and wait are making a wise decision, even if they hold off for a week or two it’ll allow the novelty to wear off and for the new normal to sink in. Like a dog isn’t just for Christmas, a pub isn’t just for 4th July.
Inevitably some places will be forced to open; those that have struggled financially through Lockdown will have to grin and bear it through what is likely to be a collective release of pent up frustration and l wish them all the luck in the world. Out of everybody it’ll be the hardworking publicans and their staff who will really deserve a drink this Saturday.
As the nation’s pubs wait patiently for a decision from the Government as to when and how they can reopen, one place that is in no hurry to return to normal is Burton upon Trent’s Brews Of The World. Unlike the other pubs in town, BOTW have managed to stay open, after a fashion, throughout Lockdown.
“We lost a week’s trading at the end of March when the restrictions were first applied but reopened as soon as the Government announced that off-licences were on the list of essential businesses. Can’t argue with that!” Laughs Chris McCormack. “We are at about 50-60% of our usual takings which is higher than we thought, considering that we have reduced our current opening hours by more than half. Being open seven days a week definitely helps, we could continue in this manner indefinitely; all bills, invoices etc. are getting paid and we are still ordering new stock on a regular basis. The £10,000 grant from the Government has helped as well, however it would be great to get back to how we were sooner rather than later; many regulars have become more than just customers, they have become friends.”
As for allowing restricted drinking in the shop?
“The thought of a table booking scheme …” muses Chris, shaking his head. “… timed drinking slots … kind of flies in the face of what social drinking is all about; peaceful relaxation downtime to enjoy a great beer, not having a bald bugger standing over you whilst tapping his watch in your direction!”
A bald bugger standing over you tapping his watch (this will never happen)
“Our stand point is all or nothing; so whilst it is nothing we can’t contemplate opening back up to the masses by excluding 80% of our loyal drinkers to accommodate 20% of a select few. We certainly would not wish to alienate our valued customers that we have worked so hard to please in the past two and a half years of being in business.”
Brews Of The World first opened in 2017 exclusively as a Bottle Shop before expanding into a successful pub specialising in Craft Beers and Lagers last year.
“It was not uncommon for us to have over forty people in on a weekend evening; besides, we would have to turn more people away than could actually drink inside whilst the Two Metre Rule is in place. I know that there are many other places to drink but folk do travel from out of town to try our more unusual stuff. Wasted journeys could lose customers rather than attract them. Could you imagine going out for a beer not knowing whether or not you might be allowed in once you got there?”
The biggest hurdle Chris and co-owner Robin Ludlow face is that of the shop layout which, like much of the rest of the world, was not designed with Social Distancing in mind.
“We would find it difficult to accommodate drinkers whilst maintaining Social Distancing guidelines,” Chris observes. “We have just the one room with limited ventilation opportunities, unless the door is kept open and then you have the constant stationary traffic at the lights to contend with, which isn’t pleasant. Our toilets are at the back of the shop down a narrow corridor and there is no option for a one-way system due to one door in the middle of the frontage. All things considered our decision at the moment is to continue as an Off-License until restrictions are more suited to our premises.”
With so much emphasis placed on the importance of the NHS during the COVID-19 crisis, BOTW worked in collaboration with Carl Stout from the Devonshire Arms and Mandy Addis from The Coopers Tavern to raise money for the local hospital.
“Carl dropped in and suggested that we could take some of his short-dated or out of date casks to sell for charity; he would have had to dispose of the beer otherwise. We took four casks: Burton Bridge Bitter (4.2%), Ashover Waimea (Pale, 4.6%), Church End Goats Milk (Pale, 2017 Champion Beer of Britain, 3.8%) and Church End Fallen Angel (Bitter, 5%). These four ales were very well received by our customers at £2 per pint and we raised £150 for the Derby and Burton Hospitals Charity. We also took a number of bottles of Guinness Original and Brothers Cider from Mandy; they were also coming to the end of their shelf lives and needed selling. These went for £1.50 each and raised another £50 for Derby and Burton Hospitals Charity. We’re also currently offering a 10% discount for NHS staff with all purchases on production of ID.”
BOTW’s biggest and most consistent seller is White Shield, they’ve sold around 2,600 bottle in total or about a week, however Lockdown has meant that the supply has dried up!
“We will have wait another week or so to get that back in! We sold out of the Amundsen specials that we had in about four days, the German lagers and wheat beers move through quite quick and we’ve sold out of Tynt Meadow a couple of times …”
New additions to the stock
Chris and Robin have had to adapt by limiting stock levels and reducing opening hours, as an independent shop that do not have corporate backing, but at all times the health and safety of both themselves and their customers have been at the front of their minds.
“The situation is starting to improve, we are delighted that The Dog has reopened and are encouraged by the way that Cask2Couch is working for the Last Heretic,” says a hopeful Chris. “I’m sure that our customers will be willing to return once safe to do so. It will be one hell of a party when we can, I’m sure of that!”
Ratcliff Ale next to the Bass Old Brewery Water Tower on High Street, this is all that remains of the brewery when Ratcliff was brewed on 16 December 1869. [Credit Netty Webster]
A large group of beer aficionados met at Marston’s Sports & Social Club on Monday night to mark the 150th Anniversary of the brewing of Bass, Ratcliff & Gretton’s Ratcliff Ale, which is recognised as the oldest still drinkable beer in the world.
Ratcliff Ale was brewed on 16 December 1869 at the now demolished Bass Old Brewery on High Street. Produced to mark the birth of Richard Henry “Harry” Ratcliff, the son of company Director Richard Ratcliff, it was designed to be consumed on Harry’s 21st birthday.
Along with Ratcliff Ale, numerous bottles of the other five Bass Commemorative Ales, or Bass Corkers, were opened including three bottles of the exceptionally rare 1929 Prince’s Ale, all in aid of the National Brewery Heritage Trust and Cancer Research UK.
1929 Prince’s Ale, the rarest of the six Bass Corkers [Credit Liam Murkin]
“Overall the evening was a huge success,” said Harry. “Approximately ninety people being given the opportunity to taste a unique and very special collection of beers, spanning one hundred and fifty years.”
Gary Summerfield took charge of the job of uncorking the beer along with Netty Webster and Andy Jackson.
“It is rare to have Bass Corkers with complete seals, as over the years the wax becomes very brittle,” observed Gary. “When we chipped the wax off, it was interesting that the lead sealed King’s Ale had the red wax underneath confirming that these were originals. What was surprising was that the older bottle corks came out pretty much intact whilst the later tended to crumble, maybe the corks were better quality back then?”
Gary Summerfield hard at work uncorking [Credit Liam Murkin]
The assembled enthusiasts enjoyed talks from local Brewing Historian Ian Webster and National Brewery Heritage Trust Chairman / ex-Bass Director Dr Harry White, whilst the unique tasting session was led by renowned International Beer Writer Roger Protz, who along with a panel of Tony Duckworth and Martin Thomas both ex-Directors at Bass, Beer Writer Pete Brown, Harry White and Ian Webster, described the old ales in great detail.
“It was a fascinating and rewarding event, tasting beers from a century or more ago and finding them in perfect drinking condition,” said Roger Protz who had never tried Ratcliff Ale before. “The most memorable was the Ratcliff Ale, 150 years old. There was a frisson of excitement in the room when this beer was sampled. It was clear in the glass and was amazingly complex, as fruity as sherry or Madeira but with a delicate balance of hops.”
The Tasting Panel toasting with Ratcliff Ale (L-R Harry White, Tony Duckworth, Gary Summerfield, Martin Thomas, Roger Protz, Pete Brown and Ian Webster) [Credit Liam Murkin]
“Ratcliff Ale was an over-stamped label of a standard beer of that time: Bass & Co’s, No. 1 Strong Ale, a precursor of what is nowadays called a barley wine,” explains Harry. “That it was still sound in terms of both taste and appearance is a huge testament to the brewing skills and expertise employed in Burton at that time. An era when despite the demand for Burton’s beers worldwide, brewing could still only be carried out during the winter months, because no-one understood the true nature of the fermentation process or was even aware of the existence of micro-organisms!”
“And I was very worried that we wouldn’t have enough beer to go around!” exclaimed a relieved Ian Webster. “As it turned out every bottle we opened was drinkable and each person got to try all six. It was magical to be able to toast with Ratcliff Ale and watch everyone drink it! Afterwards I had people telling me they’d never forgot tonight; it was a unique experience for an amazing beer.”
Cheers! [Credit Liam Murkin]
And as for the 200th Anniversary?
“I doubt I’ll be around to see that one,” laughs Ian. “But if I am, I hope someone invites me to the party.”
Tasting notes
Gently does it
An amazing P2 infused fruit cake.
1982 and 1869
Three ex-Bass Directors
Ratcliff and Pedigree!
Roger Protz
Pete Brown and Ian Webster
Ratcliif
The best of the six? King’s Ale
Hard at work behind the scenes
Gary Summerfield’s amazing collection [Credit Gary Summerfield]
All photos credit Liam Murkin except where stated
Roger Protz’s Tasting Notes
1982 Prince’s Ale a.k.a. Celebration Ale Marmite, toffee, spicy hops on the nose, rich malty palate with vinous fruit and hops developing. A lot of Marmite notes in the finish with tart fruit and peppery hops.
1978
Princess Ale Chestnut colour, good condition,
sherry and hops aroma. Bittersweet in the mouth with tart fruit and peppery
hops. The finish is dry with rich fruit and some hop bitterness.
1977
Jubilee Strong Ale
Herbal note on the nose — coriander? Earthy note on the palate from English
hops, dry and fruity like old blood oranges, some hops notes. Tart fruity
finish ending bitter.
1929
Prince’s Ale
Oak on the nose — was this aged in wood? Raisins and sultana fruit. Tart fruit
in the mouth with hop bitterness. Finish has more tart fruit, oak notes and light
hop bitterness.
1902
King’s Ale
Dry vinous fruit on the aroma with toasted malt and a touch of acidity. Rich,
ripe fruit dominate the palate — Dundee Cake fruitiness and ripe malt. Long,
bittersweet finish dominated by fruit and rich malt notes with gentle
bitterness.
1869 Ratcliff Ale Bright chestnut colour, Massive fruit on the nose — raisins, sultanas, plums. Bitter and slightly acidic in the mouth with burnt fruit. Bitter finish with dark fruit and rich malt. Amazingly complex.
On 16 December a unique evening was held where all of the Bass Corkers were opened and tasted to mark the 150th Anniversary of the brewing of Bass’ Ratcliff Ale. The panel was led by international Beer Writer and beer tasting expert Roger Protz and here for your reading pleasure are Roger’s tasting notes from all six beers.
1982 Prince’s Ale a.k.a. Celebration Ale
Marmite, toffee, spicy hops on the nose, rich malty palate with vinous fruit and hops developing. A lot of Marmite notes in the finish with tart fruit and peppery hops.
1978 Princess Ale
Chestnut colour, good condition, sherry and hops aroma. Bittersweet in the mouth with tart fruit and peppery hops. The finish is dry with rich fruit and some hop bitterness.
1977 Jubilee Strong Ale
Herbal note on the nose — coriander? Earthy note on the palate from English hops, dry and fruity like old blood oranges, some hops notes. Tart fruity finish ending bitter.
1929 Prince’s Ale
Oak on the nose — was this aged in wood? Raisins and sultana fruit. Tart fruit in the mouth with hop bitterness. Finish has more tart fruit, oak notes and light hop bitterness.
1902 King’s Ale
Dry vinous fruit on the aroma with toasted malt and a touch of acidity. Rich, ripe fruit dominate the palate — Dundee Cake fruitiness and ripe malt. Long, bittersweet finish dominated by fruit and rich malt notes with gentle bitterness.
1869 Ratcliff Ale
Bright chestnut colour, Massive fruit on the nose — raisins, sultanas, plums. Bitter and slightly acidiic in the mouth with burnt fruit. Bitter finish with drak fruit and rich malt. Amazingly complex.
