Theres nothing more satisfying then the sound of a cask dispense. The gurgle and the soft drawing sound of the beer being pulled from the cask. The light clink as the swan neck faucet touches… More
2020 was the year that the country closed down and whilst we were unable to nip down our local for a pint or two of our favourite beers there was a huge surge of breweries opening up web shops, allowing smaller independents to reach more consumers from all parts of the UK. Where once you might only have been able to drink these beers if you travelled to the brewery tap room you could now enjoy them in the comfort of your own home. Whilst I miss being able to visit new towns and cities to discover their brewery taps, bars and pubs, it has never been easier to get access to great beer online whilst supporting small independents.
I wanted to extend my commitment to supporting the beer industry into 2021 so I decided that for each month of the year I would highlight an independent brewery and buy a box of their beer to enjoy at home. I asked my Twitter followers for their ideas of independent or local breweries that I should try and I was inundated with great suggestions! For January I decided to choose a brewery that I have heard a lot about from listening to The Beer O’Clock Show, Leigh-on-Sea Brewery.
Based in Essex, Leigh-on-Sea Brewery was founded in 2017 by Ian Rydings and Mark Springham. The idea of starting up their own brewery came to the two friends whilst they were out on a pub crawl (remember those?!) in 2016. They identified that the town was missing it’s own brewery and they wanted celebrate the history of Leigh-on-Sea through their beer, drawing inspiration from the local landmarks. After Ian and Mark completed a course on running a microbrewery, gained some investors (as well as received a grant from the EU!) and purchased a brew kit, they were ready to begin brewing, starting with their flagship beer Legra.
Legra is the first beer that Leigh-on-Sea Brewery brewed and is their best seller having already won multiple awards. It is easy to see why as at just 3.8% this single hopped pale ale is deliciously light and citrusy but also packs quite a bitter finish for a lower ABV beer. It only seemed fitting that the brewery’s most popular beer be named after Leigh-on-Sea by giving a nod to it’s earliest mention in the 1086 Doomsday Book when the town was know as ‘Legra’. As I became absorbed in the beer’s story I noticed on the back of the can, as with many of Leigh-on-Sea’s beers, there was a food pairing suggestion: “Refreshing and delicious on it’s own, it is also fantastic with a pint of prawns on the Old Leigh seafront.” Unfortunately I don’t live near a sea front and due to the current travel restrictions I had to be creative with a packet of prawn cocktail crisps whilst sitting in The Shed! Although it was not quite the same effect it was still a very enjoyable pairing.
After being blown away by the bitter kick of Legra I was intrigued to find out what it’s bigger brother, Legra X would taste like. This had all the qualities of a great West Coast IPA, citrusy grapefruit flavours beautifully balanced by the sweet character of the malt. I was really surprised by how (dangerously) easy this IPA was to drink with it’s juicy resinous mouthfeel that kept me going back for sip after sip.
One thing I noticed as I was placing my order for my beer box was that Leigh-on-Sea were not afraid of turning their hand to different beer styles. They have a wide range to suit most palates from traditional ales to more hop forward beers and Belgian styles. Leigh-on-Sea have been able to achieve this impressive portfolio thanks to owning a small 150L pilot kit that runs alongside their 10BBL plant, allowing them to produce experimental beers or one off brews. The Brhubarb Saison was originally only intended to be a small batch special edition beer but due to its popularity it was added to the Leigh-on-Sea’s core range. This beer champions Essex’s great produce and the fresh, locally sourced rhubarb juice brings a really nice sweetness to balance up the spicy, peppery flavours of the Belgian yeast.
Over the last month I have really enjoyed discovering more about Leigh-on-Sea’s ales but there has been one beer that has really stood out to me, the SS9 Strong Stout. Named after Leigh-on-Sea’s postcode, this indulgent Imperial Stout is rich as well as chocolatey with notes of dark roasted coffee and a lovely alcohol warmth on the finish. As I drank my SS9 I began to daydream of cosying up by a crackling fire whilst looking out a window, watching the sea spray from waves crashing on the shore. One thing is for sure that these beers have certainly given me the feeling of wanderlust.
For many, this year has been strange but I have seen that it has allowed people to re-evaluate their work/home life balance to consider learning new skills or hobbies. For me being furloughed allowed me time to revisit some skills such as baking as well as sewing and during the second lockdown I found myself refreshing my beer knowledge by taking part in Virtual Beer School. As I look towards 2021 I’ve been thinking about where I would like to be next year and how this can be achieved.
First of all I look to my blog, which unfortunately has been a little neglected this year. With two lockdowns the pubs have been closed and many events have been cancelled so I have struggled for ideas to write about – kudos to those who have been producing regular content this year! This has made me think that I need to branch out for more topics to blog about. I’ve always enjoyed reading about the history of beer and breweries which did prompt me to start some research in the summer. I am hoping to work on this piece so that I can get it published soon as well as look into some other projects in the new year.
I have never really been the one to talk about beer politics and I feel no need to write negative posts, particularly during a time we should be showing our support for our local and independent breweries or bottle shops. As we move into 2021 I want to continue to champion this sector as well as support and be a voice for women in beer. I’ve sometimes found it hard to be confident with my opinions which I think is why I have shied away from certain subjects. Next year I’d like to take the time to read more blog posts and beer books as well as listen to more podcasts. Hopefully this will broaden my knowledge as well as give me more confidence in my writing.
As I have already mentioned I spent some of this year taking part in Virtual Beer School and although I didn’t originally plan to take the Certified Beer Server exam after by completing the course I was prompted to take my Beer Sommelier studies more seriously. The 12 week course helped me to refresh my existing knowledge on beer styles and has given me more of an idea of what to expect when I am ready to take the final exam. In the new year I would like to start brainstorming ideas for my portfolio and perhaps even start writing it as well as regularly challenge myself to some blind beer tastings. I doubt I will be ready to take the final exam in 2021 but I can certainly set aside some time to get a little bit closer to my goal.
I would love to hear from you if you have made some New Beer Resolutions or some goals that you would like to work towards in the new year. I’d like to take this opportunity to wish you all a Happy New Year and fingers crossed for a more positive 2021!
For The Year that was and the New Year ahead, Part 1 Golden Pints Awards click here.
This year has been a weird one and I have found it quite difficult to think about my Golden Pints Awards of 2020. When I look back at the categories I awarded in 2019 I found that almost half of them weren’t relevant this year. Despite this I still wanted to reflect on my last year of beer even if some of these are a little tongue in cheek!
Best Pub/Bar of the Year: The Shed
It goes without saying that this year I give this award to the one bar I have spent the most time in, The Shed. I’ve been very fortunate to have access to a garden Pub Shed and it has been the venue for lockdown birthdays, weekends watching football on TV and where I have taken online Zoom events. During lockdown we used the time to help make some improvements and over the course of a few months The Shed has had installation of a new fridge, bar top with coloured downlighting and a working hand pump which has helped give us the draught cask dispense experience whilst the pubs have been closed.
Best UK Bag in Box Beer: Stealth Brew Co. Hibernation American Pale Ale
With the addition of a newly installed hand pull for The Shed we have been able to connect it to bag in boxes which has helped ease the longing for a decent pint of cask ale. I have to award my Golden Pint for this category to Stealth Brew Co.’s Hibernation. It’s been quite difficult to pick just one beer from Stealth’s range as we were placing orders for delivery most weeks but this was the first new beer to be brewed during lockdown and one that The Shed had featured on tap many times over the last 9 months.
Honourable Mention: Cheshire Brewhouse Rockall DDH Oatmeal Pale
We’ve ordered a few different bag in box beers from Cheshire Brewhouse more recently but this one is definitely my favourite we’ve had on tap. I’m looking forward to discovering more Cheshire Brewhouse beers in the new year.
Best UK Mini Keg Beer: Lost and Grounded Keller Pils
During lockdown the mini keg really came into its own and because of the restrictions this year I haven’t been able to try much keg beer. I decided I would change this Golden Pints Award to celebrate my favourite Mini Keg which is being awarding to Lost and Grounded’s Keller Pils. With my local micropub shut during the summer I did miss being able to pop down to my local for a delicious cold and crisp Keller Pils so I was very excited when I saw Lost and Grounded had decided to put it into mini kegs to enjoy at home. Thankfully the weather was so glorious in the summer and I found myself lounging in a deck chair most days with a book in one hand and a pint of Keller Pils in the other.
Honourable Mention: Five Points Best
It was a very close call between the Keller Pils and Best so this is a worthy runner up. When your missing a good pint of Five Points Best, but the pubs are shut, the mini keg really does hit the spot!
Best Food & Beer Destination: The Kitchen
This year has seen me get more involved in kitchen, helping my partner Josh with preparing evening meals as well as rekindling my love of baking. We have cooked and paired many of our meals with beer which has really helped me with my beer sommelier studies. One of my favourite bakes was a vegan Guinness and chocolate cake that I made for Craft Beer Hour’s 4th Birthday. I have also been learning about sourdough bread and even managed to create a starter from scratch. I’d like to use this knowledge to experiment with beer bread in the near future!
Best Beer Festival: Shed Oktoberfest
Josh and I had hoped to go to Germany for our annual holiday this year and finally visit Munich’s Oktoberfest. For obvious reasons unfortunately we were unable to travel and the event was cancelled anyway. So as not to miss out Josh and I decided we would have our own Oktoberfest in The Shed for just the two of us. We ordered a box of German Festbier, donned our Oktoberfest lederhosen t-shirts and hats as well as decorated The Shed. We had German food including currywurst, pretzels and bratwurst with sauerkraut which reminded us of our Berlin trip a few years ago. We spent the day drinking lager and dancing to traditional oompah music until the early hours. Although it wasn’t quite the Oktoberfest we had planned we still had a great day and thoroughly enjoyed ourselves!
Honourable Mention: Bristol Craft Beer Festival
We weren’t sure if this would be able to take place this year after being postponed during the first lockdown but in September Bristol Craft Beer Festival opened its doors on a COVID-secure festival. Although it was different to previous Bristol CBFs it was very well organised and I felt completely safe to enjoy the beers and the festival. It was just what I needed after missing out on so many cancelled festivals during the year.
Best New Brewery Discovery: Neptune Brewery
This is my new category to highlight a brewery that I discovered for the first time this year during lockdown. Despite not being able to travel to make new beer discoveries it is now easier to have beer come to me particularly as independent breweries and bottle shops have set up home delivery services to overcome the lockdown restrictions. I am giving this award to Neptune Brewery as the beers I have tried so far from their range have been really enjoyable. Unfortunately we had to cancel our plans to visit Liverpool this year but Neptune’s tap room is on my growing list of places to go to as soon as we are able to.
Honourable Mentions: St Mars of the Desert and Utopian Brewing
The beers I’ve tried so far from both these breweries have been amazing. It’s really great to see Utopian championing British lager and recently I have enjoyed drinking St Mars of the Desert’s take on Abbey Ales as a tribute to traditional Belgian beer styles. I’m looking forward to discovering more about these two breweries in the New Year.
Best Virtual Beer Event – Lost and Grounded 4th Birthday Party
This year it has become the norm for breweries to hold events online and I have attended quite a few over the last 9 months but my favourite has to be Lost and Grounded’s 4th Birthday Party. After a tutored tasting from founders Alex and Annie we all had a great time chatting and appreciating great beer whilst listening to a live set streamed from The Green Man, Bristol. My highlight was dancing and singing along with everyone to the DJ set which was also streamed on Zoom. Although it was a very different way to celebrate this milestone for Lost and Grounded I think we all had a great time and very much enjoyed the event. Hopefully for their 5th Birthday we’ll be able to raise a glass together in the brewery tap room!
Honourable Mentions: Turning Point New Frontiers collaboration launch and Saturday Tasting Videos with Unity’s Jimmy and Liz.
Turning Point’s New Frontiers launch gets an honourable mention as it was the first event I took part in online in April. Little did I know that this would map out how other beery events would take place over the next 9 months. I also wanted to give a shout out to Unity’s Live Instagram Tasting videos with Jimmy and Liz which I enjoyed tuning in to each Saturday night during the summer.
Memorable Beery Moment: Nat’s Virtual Beer School
Another new category for the year and I wanted to reflect on my best accomplishment of the year. During the summer Natalya Watson held Lockdown Virtual Beer School where she and guest speakers discussed a different topic each week including vegan beers and pairing beer with food. Nat then went on to create Virtual Beer School to prepare students to take the Certified Cicerone Beer Servers qualification. When I originally enrolled in the course I didn’t intend to take the CBS exam but I wanted to help refresh my styles knowledge for my own Beer Sommelier studies. After the 12 week course and with the support of fellow students I took the plunge to take the exam. I was elated to find out I’d passed and that I can now say I am a Certified Beer Server. The experience has helped boost my confidence as well as encourage me to continue with my own studies. This year I learned new skills and improved on existing ones but the thing I am most proud of this year is gaining a beer qualification and being one step closer to my Beer Sommelier goal.
Honourable Mention: Hosting Craft Beer Hour
Another great honour for me this year was being asked to host Craft Beer Hour for the Shed & Garden Pubs week. I really enjoyed seeing everyone’s pictures of their home bars as well as sharing some photos and stories from The Shed. As I have regularly participated in Craft Beer Hour most weeks it was a very exciting opportunity to be a host.
Brewery of the Year: Unity Brewing Co.
This year there has been one brewery that has really stood out for me, Unity. I have placed quite a few online orders over the last 9 months and the fridge has always had a few Unity cans stacked in it. Their beers are consistently great and there are so many different styles to choose from. I’ve enjoyed drinking some old favourites from the core range as well as new and special releases over the year, including their 4th birthday collaboration project beers. Although I’ve not been able to visit the tap room as much as I’d like this year due to restrictions I’ve still been able to drink amazing Unity beer at home. I am also looking forward to watching Unity’s new side project, May Provisions, grow as they explore traditional beer styles.
That concludes my round up of 2020. Hopefully next year will see some normality return and we can all play our part in rebuilding our great beer community!
For The Year that was and the New Year ahead, Part 2 click here.
Love it or hate it, pumpkin ale is the “Marmite” of the beer world. I really enjoy a pumpkin beer, the light spices evoke memories of crisp autumnal walks through the fallen leaves and cosying up to an open fire in the evenings. I remember that the first pumpkin beer I tried was Brewdog’s Pumpkin King and I fell in love with the style. Since then, each October, I am on the hunt for a pumpkin beer but they are quite rare. It’s not a style that many British breweries adopt, though I did manage to get my hand on Elusive’s Carve n’ Yams Pumpkin Coffee Porter at Independent Spirit this year which was delicious! I was also very excited to find Flying Dog’s The Fear Imperial Pumpkin Ale whilst placing an order with Beer Hop so of course that went into my basket. In the UK pumpkin is not an ingredient that is widely used in our cooking and each year on the 1st November I see people on social media trying to find creative ways to recycle their Halloween carving pumpkins. Unlike the United States where pumpkin really is King and is the birthplace of the original pumpkin ale.
The history of the pumpkin ale goes back to 17th and 18th centuries in New England when colonists had limited access to wheat or barley, particularly as they moved into the winter months. Pumpkins grew like weeds here and with large patches popping up everywhere these gourds became a staple ingredient to the colonial diet. Even today in America there are still many dishes that champion this ingredient such as pumpkin pie, bread as well as beer. The European colonists yearned for the traditional ales of home but as grains were scarce and reserved for making bread or feeding livestock it was discovered that pumpkin would be perfect for making beer. Rather than used for its flavour pumpkin is a great source of starch which can be converted in fermentable sugars. Adjuncts would then be added such as corn, molasses, spruce or any other ingredients that could foraged nearby. As more English, Czech and German migrants sailed over to the United States and agriculture developed they opted to use grains they were more familiar to working with the pumpkin ale slowly started to disappear from historic brewing recipes.
Pumpkin ale did make a comeback during the American Craft Beer Movement in the 1980s and it was Bill Owens of Buffalo Bill’s Brewery who, after finding an intriguing recipe in amongst texts written by George Washington, decided to revive the style. As pumpkin is very mild in flavour, Bill and his team redesigned pumpkin ale by first seeking inspiration from the flavours of pumpkin pie and then by adding hops as well as spices to create a beer that is now considered synonymous with the harvest.
Since the American Craft Beer Movement pumpkin beer has been recognised by the BCJP as an, ‘Autumn Seasonal Beer’ and is a great style for brewers to be creative with. Something I wanted to do when I began brewing my own pumpkin ale …
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I came across a home brew recipe for pumpkin ale in Two Thirsty Gardeners’ book, Brew It Yourself. I, like Bill Owens, have always been intrigued to try brewing my own pumpkin beer, particularly as they are a relatively rare style for breweries in the UK. After much persuasion I managed to convince my partner Josh to help me brew a pumpkin ale on a small batch scale with bits of kit cobbled together that I now call the Pilot Brewery. There was no better day to start brewing this style then on Halloween itself! I already had a carving pumpkin that I had painted on rather than carved out which was promptly chopped up and popped in the oven to roast whilst we prepared the spices. Josh came up with the idea to add oak wood chips in with the roasted pumpkin at the boil as well as in with the spice mix which we also soaked in spice rum. We hoped that the result of this would give the pumpkin beer a wooden rum “barrel aged” depth of flavour.
After patiently waiting 2 weeks for the pumpkin ale to be bottle conditioned it was ready to try! With a celebratory pop I released the swing top followed by what liked a spooky autumnal mist that rose out of the bottle. As I poured the pumpkin beer it was a deliciously rich chestnut colour and was slightly translucent in appearance. I went to take my first sip and straight away I picked up the familiar smell of ginger biscuits on the nose. As I went to taste the beer the flavour of ginger nut biscuits was instant on the palate but there was also something sweet and fruity in the background which reminded Josh of one of his favourite deserts, Banoffee Pie. The banana-like flavour really complimented the spices which are balanced by the sweet toffee notes from the malt. The comforting alcohol warmth from the rum really does evoke memories of being sat next to a crackling open fire. As I was reaching the bottom of my glass my mind began to wonder, what would this beer taste like if it was warmed up like a mulled cider or wine?
One afternoon, after putting up the Christmas Tree and decorations, Josh presented me a glass of my pumpkin beer warmed through with a slice of orange and an extra splash of rum. This really gave the beer a festive twist and I realised that even though pumpkin ale is a celebration of the harvest and autumn it is also the perfect winter warmer – even without heating up!
Overall I am really pleased with the result and proud of my first attempt at brewing a pumpkin ale. It is definitely a great way to recycle an old Halloween decoration. Despite Josh not being a fan of pumpkin beers he found that he actually quite enjoyed this one. As it has gone down so well hopefully I can convince Josh into helping me brew a pumpkin ale again next Autumn!
No one could of predicted what was going to happen in 2020, that we would have to write off so many events and plans for the year. Holidays cancelled and, for me particularly, birthday celebrations shelved, with a promise that we will celebrate the big 3 0 as soon as we are able to. These things I’ve learned to accept but it was the day when I got a gut wrenching message from my partner Josh to tell me that Indy Man Beer Con was cancelled this year. Anger and sadness washed over me at the thought that the event I most look forward to, the highlight of my year, was to be cancelled so I rushed to Twitter to check for myself. I tapped into the search bar and there it was, confirmation that Indy Man would not be going ahead in 2020. Although I was devastated, as many people were, I knew in my heart that it was the right decision for everyone’s safety. I couldn’t imagine how you would be able to remain socially distanced at Indy Man’s resident venue, The Victoria Baths, with its narrow corridors and rooms packed out with beer enthusiasts.
I first went to Indy Man Beer Con in 2015 near the beginning of my beer journey. My partner Josh convinced me to go with a promise that I could go on the Coronation Street Studio Tour. As we arrived at The Victoria Baths for our session I could already see the queue forming a snake around the front and further down the road. As we joined onto the back I remember thinking it was going to take ages to get inside. I had read before hand some hints and tips about attending the festival, including making a plan of the beers you wanted to try and which rooms they would be in. Of course once I did get inside all plans went out the window. Indy Man was a festival quite unlike any other I had been to so far on my beer journey of discovery. As I made my way through the various rooms I was blown away by the number of breweries there and my eyes were opened to different styles of beers, many of which I had never heard of. It was here at my first Indy Man that I discovered Mad Hatter Brewery and their Tzatziki Sour which made me completely rethink what beer “should” taste like. It felt like a door was opened into Wonderland and there was no stopping me, all against the back drop of the stunning interior of The Victoria Baths. From the glossy green tiles in the foyer to the original changing cubicles at the poolside and the beautiful stained glass windows in the Turkish Baths I could feel the history of the building. Every year it still takes my breath away and it will again when hopefully Indy Man can return next year.
There are many traditions of Indy Man Beer Con, a tick list of ‘things you must do’ whilst at the festival, but here are a few of my favourites.
#1: The Famous Fish Mosaic. You have to take a photo with the fish mosaic which is on the wall in the foyer. No one knows why people take a photo here, some say it brings good luck, but whatever the reason it seems to be one of the mascots for Indy Man.
#2: Make sure your ready for the cheese. For as long as I can remember Wild Beer Co. have brought a wheel (or two!) of the famous Westcombe Cheddar made at the farm next door to the brewery. At each session there is a ceremonial cutting of the cheese whilst a huge crowd of people look on hungrily. Then comes the call and it is a free for all of people scrambling over each other, hands reaching out to grab as much cheese as they can. I quite often got sent into the brawl by Josh as I always managed to come away with some of the biggest pieces.
#3: Take a picture in the changing cubicle. The original cubicles that are lined along the pools in two of the rooms are perfect for having a quiet sit down to regroup and rethink where your headed to next. I love that these are still a feature that The Victoria Baths upkeep, a reminder of the building’s history.
#4: Have a soft serve beer. Even though it is October and the weather might be cold and wet you must have a soft serve beer, usually served by Omnipollo or Buxton. For me, there is nothing more fun and whimsical about a boozy soft serve float on top of a crazy ice cream flavoured beer.
It’s not just the actual festival that I’m missing this year but also the annual trip to Manchester to visit some of my favourite bars and restaurants. Over the years we have explored the beer scene in the city and have discovered so many new places, many of which are now our ‘go to’ beer destinations whenever we’re in Manchester. I love exploring the Northern Quarter of Manchester as you are never too far away from great beer, hopping from one bar to another within a few minutes. I will miss visiting the Marble Arch, unwinding by the open fire with a decent pint of cask beer, perfect after drinking everything weird and wonderful at Indy Man.
As well as the great beers, Manchester also has amazing food! It was at GRUB that I discovered Parm Star’s Parmo and last year I found Dishoom’s Bacon Naan Rolls, just the hang over cure I needed after a session at Indy Man. I also can’t visit Manchester without visiting Bundobust for lunch. The small plates on the menu means that Josh and I always order too much food and I have to order a Vada Pav!
We had hoped we could take a holiday up North in the later half of the year, paying Manchester a visit whilst we were there, so that we could look in on some of our favourite beer destinations in the city, but it is looking unlikely we can go now. The cancellation of the festival, which would been this weekend, will probably have an effect on these independent breweries, bars and pubs who usually welcome beer enthusiasts from all over the country and acts as a reminder to support these businesses during this time.
I have some really great memories of Indy Man Beer Con and even though we cant make more this year, I am looking forward to next year when hopefully the festival will be back. I will eat at some of my favourite restaurants, visit as many tap rooms, bars and pubs as I can, search out the soft serve beer, and take a photo next to the fish mosaic for good luck!
It’s something that has been talked about for a few weeks, group chats and one to one zoom meetings. I’ve ironed my clothes which now are hung up ready for the morning and my lunch is in the fridge ready to go. Today I have been preparing to go back to work after 12 weeks of being furloughed. I have mixed emotions but whilst I am anxious, as my job involves dealing with the general public in the healthcare sector, I am very much looking forward to getting back to some sense of routine and getting used to the ‘new normal’.
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There will be things I will miss when I go back to work as I have used the time in lockdown to learn new things and pursue creative interests. I have brushed up on my sewing skills by making face masks as well as spending more time learning to cook with my partner Josh in the kitchen. I have baked a cake, made pasta for the first time and experimented making different types of breads: brioche, focaccia and sourdough. I have also spent more time outdoors, going cycling and sitting out in the garden as we have been lucky with the weather.
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Lazy sunny afternoons that drifted into long warm evenings meant plenty of time to sit in the garden with a book in one hand a beer in the other. I have enjoyed drinking Schöfferhofer Grapefruit Hefeweizen in the early afternoons as well as lagers from Cloudwater, Donzoko and Utopian. There has also been nothing better then a cold and crisp glass of Lost and Grounded’s Keller Pils after a long dog walk or a hot bike ride. I will miss opening up that first thirst quenching beer of the early afternoon, not really being aware of what time it was as well as tracking our weekly delivery of bag in box beer from Stealth Brew Co. and then waiting for it to chill long enough before we eagerly pour the first pint. We have taken advantage of breweries and bottle shops expanding into direct online sales with regular deliveries being left on the doorstep by smiling couriers. It has been really important to us from the start to make sure to support the beer industry during this time by continuing to buy beer to drink at home. For my lockdown birthday I received 30 beers for 30 years, and whilst it would normally take me a while to get through this much beer at home I have certainly made a bigger dent in the box as the pubs have been closed.
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We have fond memories of the late nights where we have been singing along to music or catching up with friends online which has gone on until the early hours of the morning. I have enjoyed taking part in more beer events online, as I have not had to worry about it being a weeknight. Zoom events that have over ran because we were all enjoying talking and sharing a beer together. I have used this time away from work to expand my beer knowledge and have taken part in a few online webinars with some great hosts. I’ve been working on some of my skills to complete my beer sommelier accreditation as well as practice some blind tasting. I have also joined some online groups where we can discuss and virtually meet to socialise and talk about beer! It has been really fun to be able to regularly take part in #CraftBeerHour each week on Twitter too. My highlight was being asked to host #CraftBeerHour on 2nd June where I had so much fun engaging with people talking about beer as well as Shed and Garden Pubs.
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As I get back to my ‘new normal’ I still can’t help but wonder what will happen when pubs and taprooms are able to fully open post-lockdown. As I write this we still have not had any confirmation that pubs will definitely be reopening on the 4th July as well as the restrictions that will be put in place. In the meantime we will continue to show our support by ordering beers online for delivery even though I’ll now have to wait until I’m back from work or at weekends. The proposed social distancing measures and current rate of infection are likely to be keeping me away from pubs for the time being but going back to work, to me, feels like we are one step closer to returning back to the normal where we can safely raise a glass with friends once again.
On 20th March 2020 the call was made by the UK government to close the doors on pubs and other businesses in the hospitality sector with a strong message given to the general public to ‘Stay at Home’ as the coronavirus pandemic began to spread through the country. For an industry that relies on people visiting their establishments in high volumes this has been a huge blow and many have had to respond or adapt to this new way of life, but what will the future of these businesses look like? I, like many others, have questions about what pubs, bars and tap rooms might be like once the lockdown restrictions are lifted. I don’t know how to answer these questions but here are some of my thoughts based on things I’ve read or heard.
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What will the beer industry look like post-lockdown? This is quite a loaded question and I think it is the umbrella in which all my other questions fall under. As mentioned above many businesses have had to respond to the change in peoples’ buying habits and with people being told to ‘Stay at Home’, SIBA found that independent brewery beer sales dropped down 82% in their April 2020 survey. To adapt many businesses in the beer industry were quick to expand their existing online web shops while others began work to start up their own, with SIBA also reporting an increase of 55% in online beer sales during the lockdown. With many breweries now being able to directly sell to their customers through their new online shops how will this change the way we buy our beer in the future? How will this affect independent retailers? I have already seen that some independent bottle shops have turned to opening web shops themselves so perhaps this will be positive for them and widen their customer base. Will breweries continue to keep open their web shops now they directly reach their market? I imagine they would now that their web shops are set up which perhaps could offer more job opportunities in the future? I read that Thornbridge had advertised for a new role as an E-Commerce Manager due to their growth in online sales and on the advert they were predicting that people will probably continue to buy their beer in this way post-pandemic. Although I wonder if as soon as pubs are given the green light to open will people continue to stay in with their beer deliveries or will the pubs be busier than ever as people are board of being stuck at home?
The reality is that as soon as pubs can open it will not be back to the normal we remember, well not for a while at least, but how will the pub environment look? At the time of writing this blog post the phased lifting of restrictions for England suggests pubs can begin reopening from the 4th July, with social distancing measures, and whilst many pubs and bars are making preparations there are also those who think this is too soon. One suggestion to help maintain social distancing in a pub setting is that table service could be implemented, something which some micro pubs do already if they don’t have a bar and larger pub chains could use a phone app, something Wetherspoons have had in place before lockdown. Whilst these measures might allow us to access the services and products of the pub we wouldn’t be getting the full experience. The pub has always been a very communal place and we are very used to sharing our space with other people. I don’t think twice about sharing a larger table with strangers or pub regulars but how will we feel about this when we can go back? Will we became wary and afraid of other people in the pub environment? How would we feel about being separated or talking to each other from behind a screen? Personally this wouldn’t feel like an enjoyable experience and it changes the essence of what a pub should be. This is a view shared by Malcolm and the team at my local brewery Stealth Brew Co. who don’t feel like they could open their micro pubs yet with so many restrictions and safety measures in place. To them the safety of their staff and customers is the most important thing so will continue just doing home deliveries for the moment, but in the meantime they have created a ‘virtual pub’ on Facebook where we can keep up to date with the regulars. Could this be a future of how local pubs and bars keep in contact with their customers? CAMRA have also set up a virtual pub space called The Red (On)Lion to help combat the issue of social isolation during lockdown. The platform allows people to ‘book’ a table for a closed group video call or you can join the public bar. CAMRA also hope to be able to use The Red (On)Lion pub to hold virtual quizzes as well as beer talks and tasting events.
During lockdown I have been getting involved in a few virtual beer tastings including Turning Point’s newly released New Frontiers range, Lost and Grounded’s Ultimate Lager Tasting and Instagram Live Tasting Sessions with Jimmy and Liz from Unity. These have been a great way for me to learn about new beers whilst drinking along with the brewers as well as having the opportunity to ask questions or just generally get involved in the chat. With breweries reaching out to their customers more using digital technology does this make a tasting event more accessible or does it limit people who may not be as tech savvy? Will it only appeal to people within the beer ‘bubble’ or will it help people discover beer, perhaps for the first time? I wonder if there will be a future for tasting events online once we come out of lockdown? Perhaps it would be a useful tool for new beer launches or special release beers, e.g. Sirens Caribbean Chocolate Cake Series or The Rainbow Project, where a tap takeover can have an online session run along side it for those who do not have access to somewhere holding an event?
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What will the beer industry look like post-lockdown? I don’t think anybody fully knows the answer to this question and we probably won’t know until restrictions are lifted. Social distancing is, hopefully only in the short term, our ‘new’ normal which can pose problems for a sector where a wide range of people mix together for a shared passion, beer. The role that digital technology has played during this lockdown has been so important across all industries and has allowed breweries to connect to their customers directly with online events as well as beer updates. It has been vitally important to all of us who have stayed at home, helping to ease social isolation by allowing us to see and interact with friends and family online. We can probably agree that the future will be different but together with the support from consumers and the beer industry’s response to new safety measures, hopefully soon we can return to our ‘old’ normal.
As I begin uploading another picture of my evening dinner I jokingly said to my partner Josh that I should change my Instagram Bio to something like ‘Beer Blogger and Foodie’ and as I scanned through my posting history I realised that this might not be a bad idea. During this lockdown, as we’ve been told to ‘Stay at Home’, I have found that I have been getting more involved in cooking our meals, sharing it on my social media, and often pairing it with a beer. I’ve noticed that I am beginning to enjoy learning how to prepare more food but this hasn’t always been the case.
Growing up I was never particularly interested in food. I used to be an incredibly fussy eater and really only ate foods that felt ‘safe’ to me. I very rarely ate a vegetable and I stayed away from spicy foods. I was also not very interested in cooking, and hated doing Food Tech at school as I was quite a nervous cook. I struggled with trying new foods, a habit that came back as I began my beer journey and I found it hard to go out of my comfort zone (I wrote about this in an earlier post you can read here). As I was going through my teenage years certain experiences encouraged me to eat more foods but I didn’t find pleasure in what I was eating. I hit a turning point when I met my partner Josh who is a very keen foodie and an amazing home cook. With his help and patience I started learning how to cook and gained some confidence in the kitchen. He also helped open my eyes to good food and I started to enjoy it.
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I’ve always been more of a fan of baking rather than cooking and my earliest memories in the kitchen have been spending time with my mum baking cakes and sweet treats. I enjoy the precision of baking, the direct instructions, something my partner Josh doesn’t understand. As a great home cook he is used to his own creative flair and adapting recipes with a pinch of this and a splash of that, things that are unnatural to me with baking. Perhaps thats what makes us such a great team in the kitchen. During the lockdown its become a sort of tradition that we make homemade pizzas at the weekends so I am very much in charge of the pizza dough bases whilst I leave Josh to sort out the sauce and toppings.
We hit a bit of a snag with our weekly pizza nights as national food shortages have meant that my local supermarkets have run out of yeast and theres been no luck at any of the smaller convenience shops. I then began looking into the idea of sourdough starters and after coming across a step-by-step guide in the Good Food Magazine this month I decided to give it a go. For my first try I practiced on using some wholemeal flour that we found in the back of the cupboard, so as not to use up all the strong white bread flour, something else that had become a rare commodity around here. By day three and realising the wholemeal flour was 10 years old I was worried it wouldn’t work so decided to start again, this time with the white bread flour seeing as our last trip to the shop had proved successful. This starter looked much more active from day two and I found myself watching it every day, checking to see how much it had grown. As soon as I felt it was ready I decided to test the starter out before ‘hibernating’ it in the fridge alongside the spare wholemeal starter. Next was a two day process of feeding and folding before finally being able to bake my first ever sourdough loaf. I couldn’t have been happier with the outcome especially as it was such a labour of love making it. Not bad considering it was a project that I was sure wouldn’t work and it has certainly boosted my confidence in baking.
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During this lockdown period I’ve noticed I have been thinking more about what beers would work well with the food we have been cooking, using some knowledge I’ve picked up from my beer sommelier training courses. I’ve found that as I have been moving along my beer journey my confidence with trying new foods and beers has grown since I started going to more beer festivals. With the range of food now being served at beer festivals I am now just as excited to look which food vendors will be there as well as looking over the list of breweries and beers being poured. I am also enjoying the range of food you can now find in brewery tap rooms. The days of the dodgy burger vans or hotdog stands have been replaced with a wave of new and exciting street food. When I go to a tap room I’m always interested to see which street food stall is there as its a great opportunity to try something new.
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In November, last year, I was sitting in the Unity tap room whilst my partner Josh and his parents were getting ready to head off the Southampton FC game. As they are season ticket holders I wasn’t going with them but instead decided I would continue to have a few drinks at Unity and then move on somewhere in the city centre, where I could meet them after. “Are you going to have some lunch? You could always eat here?” Josh said to me as he was leaving, in the knowledge that he will be having a Piglet’s Pantry pie at the football ground. As I looked at the menu on the table I saw that Roots Vegan Street Food were serving up food in the tap room that day. As an avid carnivore I’ve struggled generally with all vegetarian or vegan menus but after having visited Bundobus in Manchester and Leeds in the last few years, I’ve become more open to veggie meals so I thought I would give this a try. The vegan Mac & Cheese served with Nachos caught my eye, which I know isn’t adventurously vegan but I should mention at this stage that I never used to be a big cheese lover either, and as more people sat around me with their food orders I was feeling hungry. The Mac & Cheese was so creamy, I wouldn’t have been able to tell that the cheese was vegan, and was sprinkled with spring onions for freshness on top. I enjoyed it so much that I considered ordering another portion but it was time for me to head back into the city centre.
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As I have been adding more food posts to my Instagram page I found that to my surprise last month that my version of a Hot Shot Parmo had been entered into Parm Star’s #ratemyparmo competition, inspired by peoples efforts to try to recreate their signature Parmo at home.
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I had first tried Parm Stars OG Parmo at Grub after I’d overindulged in the previous nights session at Indy man Beer Con in 2017. When we arrived at Grub the weather was a bit overcast and was threatening to rain so I found us some seats under an awning whilst Josh went to the bar. That morning I was feeling particularly hungover and turned a shade of green once Josh had placed a beer in front of me. I was struggling, that was until I went to collect our Parmo order. As I tucked in I felt my nausea dissipate and a bit more colour came back to my cheeks. The breaded chicken of the Parmo was so crispy underneath the unctuous cheesy blanket that covered it. The fries dipped in the creamy garlic mayo was like heaven to me and the coleslaw helped cut through the richness. This was healing food and I was ready for another session at Indy Man. Since then Parmos have been my go to for serious comfort food, something I really craved one night this year in January.
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“What would you like for dinner today?” Josh asks me on a cold and miserable day in January. I already knew the answer as there was only one thing I was really craving that day, a chicken Parmo. Unfortunately living in the South West means we don’t exactly have easy access to the real thing so Josh and I had no choice but to recreate one in our own style. This was my first Hot Shot Parmo, with an extra dash of The Rib Man Holy Fuck Sauce and paired with Donzoko’s Big Foam, but little did I know it would be entered into a competition.
Parm Star’s #ratemyparmo turned out to be a big hit and every time I opened up Instagram my feed was flooded with other peoples homemade Parmos, and it made me so hungry that I had to make another Parmo that week! It was really great to be acknowledged by Parm Star themselves for our homemade effort and despite being beaten in the quarter finals I felt really proud as I didn’t think I would ever get recognition for food I’ve cooked.
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“Do you want to get a picture of this before I serve it? Josh asks me as he patiently waits for me to find the right camera angle and take several snaps of our food on the stove. My stomach is rumbling and I am feeling a great sense of pride that I helped make that meal, whether its recreating a chicken Parmo or our Friday Ploughman’s lunch served with my home made Sourdough bread. Although I have found lockdown difficult and feeling a bit redundant by being stuck at home, I’ve really enjoyed having more time to gain some confidence in the kitchen as well as spending it with Josh who is definitely a patient teacher!
On reflection of these experiences I can probably officially change my Instagram Bio but I think I’ll just go with ‘Beer Blogger and Newbie Foodie’ … for now anyway!
Draught Bass is not very easy to come by these days, particularly outside of the areas of Staffordshire and Derbyshire, so it is a great find when you enter a pub to see that famous red triangle. Fortunately for me there are at least three pubs near where I live that serve Bass on draught, one of which is actually in my home town. A reason for its rarity can be put down to the significant reduction in production of the ale from 800,000 barrels per annum in the 70’s to just 30,000-35,000 since 2005 when AB-InBev contracted the brewing of Bass to Marston’s. In it’s prime Bass Brewery was one of the largest breweries in the UK as well as in the world and its most famous beer, Bass Pale Ale, was once the highest selling beers in the UK with much of it exported around the British Empire. Founded in 1777 by William Bass, Bass Brewery was built in Burton-upon-Trent which became one of the most prestigious places to brew in Britain with over 30 breweries producing beer there. What made Burton special was the quality of the water, high in minerals and sulphur, it gave beers brewed with it a distinctive flavour as well as smell, or ‘Burton snatch’ as it is often described.
I first discovered Draught Bass in the city of Bath, just a short bus or train ride away from my home town, which is also famous for it’s water but for different reasons. Bath is best known as being a spa town since the Georgian era and this inspired the 16th Century architecture that can be seen throughout the city. Nestled within The Paragon, surrounded by the light, sandy coloured Bath stone Georgian houses, is The Star Inn. First licensed in 1760 The Star Inn, now owned by Bath brewery Abbey Ales, still retains many of its original features including the wooden benches and bar fixtures. CAMRA has described The Star Inn as having ‘a rare and unspoiled pub interior of outstanding historic interest’ and also made it onto their Inventory of Heritage Pubs. You certainly can feel the history when you step into The Star, the multi-room layout with its dark oak panelled walls and open fires is cosy and inviting. As I enter the door to the right of me is the Small Bar which has always been used by the pub’s regulars. Here there is a single bench which has been dubbed ‘Death Row’ and you can still pick up a complimentary pinch of snuff from tins on the ledge above, just as regulars have done since the 16th Century. As I follow the layout of the pub I get to the main bar area which is sectioned off into two spaces partitioned by a pair of original benches and a few sets of tables either side. At the bar as I gaze over the pump clips on the hand pulls I see the renowned red triangle logo of Bass which holds the title of the UK’s first registered trademark in 1876. As I order a couple of pints of Bass something happens that I haven’t seen before, my beer is served from a jug, something The Star Inn is still famous for. The Star doesn’t have a restaurant but they do serve typical pub grub including crisps, nuts, etc. and whilst at the bar I noticed that they also serve traditional, freshly made bread rolls with various fillings such as cheese & onion or ham & cheese.
As I sit down with my pint of Bass the first thing that hits me is a slight sulphurous smell, the Burton Snatch. In appearance the beer is a chestnut colour with very little carbonation and not much head. On first my first sip I noted how Bass tasted quite sweet as well as nutty. The mouthfeel was thinner than I was expecting so I very quickly had to take another sip to savour the flavour some more. On my next few sips the beer tasted more malty and reminded me of a slice of lightly browned toast. At 4.4% ABV this beer is perfectly sessionable to drink over the course of an afternoon and why wouldn’t you want to while away the time with a few pints of Bass next to a roaring fire? As I sit with my pint I look around at the old photo’s of Bath I find myself absorbed in the history of The Star Inn as well as in the beer I’m drinking.
Despite draught Bass being less popular now then it once was it still has a following. Many people around the country are joining together on the 11th April to shout about how much they love Bass during it’s national day of recognition. I should be sitting in The Star today for the 243rd anniversary of the brewery being established but the Coronavirus restrictions have meant I am sitting with a bottle of Bass in the garden. Although we will be unable to visit the pub on this glorious Saturday we can still raise a glass today and look forward to the postponed date for National Bass Day on Saturday 25th July when pubs will hopefully be reopened so we can properly appreciate a good pint of Bass.
For many years I have frequently visited the city of Southampton, dragged by my other half on match day to watch his beloved team play football. He has been a Saints fan ever since he was little and when we first became a couple I thought I should take an interest in one of his hobbies … so I chose to share beer drinking with him! The opening of Caskaway on Oxford Street meant we had a new place for our pre-match beers and it was from here that I decided I wanted to find out more about the beer scene in Southampton.
I first did some research online and found a blog post by Tom Hallett called The Ultimate Guide to Southampton’s Craft Beer Bars and Real Ale Pubs which gave a very comprehensive list of beer destinations in and around the city. This blog post gave me a great start in discovering some places and areas of Southampton I would never have thought to have visited before, particularly those outside of the city centre. I began to create a picture of Southampton’s beer scene and decided to share some of my favourite bars and pubs in my own guide.
This blog post has been roughly two years in the making and within that time new places have opened and there have been some that have closed. The unfortunate side effect of drinking a lot of beer has also caused a delay in writing up this guide so if you follow this route I advise you do it over a couple of days to make the most of each stop. On one occasion when I had decided to do a beer crawl around Southampton I planned to start at Unity’s tap room in it’s old location just outside the city centre in Portswood. I thought I would have one or two beers here and then move one to see what else Portswood had to offer before heading back into the centre. From what I remember of that trip is that I rather enjoyed Unity’s Amalgamation Houblon Tripel and then the rest of the day is a little hazy …
Two years on and after a few more visits here is my SoBeer Guide to Southampton which I am hoping will inspire you to pay the city a visit.
Dancing Man Brewery Brewpub
Down near Southampton’s Docks and nestled within parts of the original town walls is the Dancing Man Brewery. The brewpub is situated in a historic Wool House and you can see a lot of the building’s character when you go inside. The double doors open to reveal pockets of seating areas and a large spiral staircase taking you to the second mezzanine floor. The decor is very eclectic with a mixture of historic photos and quirky antiques which add to the charm of the place. As you walk around the staircase and through to the back of the pub the large bar becomes visible and you get the first glimpse of the brewery’s seven brewing vessels. The DMB brewpub sell their own beers, both cask and keg, but also have a few guest ales and one off brews. Dancing Man are also very proud that their beers are unfined and champion this with their choice of guest ales with beers from Moor, Siren as well as Tapstone. Back outside at the front of the pub are some picnic style benches where I have spent a few sunny afternoons watching the ferries arrive into port with a chilled beer in my hand.
Caskaway Tasting Rooms
The Caskaway Tasting Rooms, established in 2016, was where I first started looking into the local beer scene in Southampton and has also been the place for pre-match drinks when we’ve been down to watch Saints play. The micro pub offers a wide range of keg and gravity pour cask beers, cider, as well as spirits which are served to you at your table as there is no formal bar. The beer list available usually showcases a variety of local breweries as well as some sought after new releases. Inside, Caskaway’s interior gives a nod to Southampton’s nautical heritage as the walls are decked with maps, compasses and model boats. When you look up ship sails drape from the ceiling filled with fairy lights which give you the feeling that your gazing into the stars.
Belgium & Blues
Belgium & Blues is made up of two parts. On the ground level is a Gin Bar and Brasserie serving classic Belgian food as well as smoked meats from Bark & Brisket. Downstairs is the Cellar Bar which has ambient lighting that gives you the feeling that you are in a traditional Belgian bar and there is plenty of booth seating making it feel very cosy. Belgium & Blues pride themselves on having one of the widest ranges of bottled Belgian beers in the country, something I can vouch for as on a recent visit I was able to try a 1.5 year old aged bottle of Orval. On the bar there are 20 taps of both cask and keg beers pouring Belgian style beers as well as championing local breweries. Belgium & Blues is also a great venue for music events and there are regular sets from bands during the weekends.
The Brewdog in Southampton is tucked away a little near Upper Bannister Street where there doesn’t seem to be much footfall compared to other locations for the brand. On stepping inside I am faced with the familiar template of a Brewdog bar which has been coined from the idea of what a ‘craft beer’ micro pub should look like with their trademark exposed brickwork, distressed wood furniture and brushed metal finishes. On looking at the beer list located above the bar I see some familiar beers, including one of my favourite Brewdog beers Elvis Juice, as well as some great guest ales. The staff at Brewdog are always friendly and offer great customer service, particularly if you need assistance in choosing what beer to order. Here there is a good mix of customers from your regular beer drinkers to people starting out on their beer journey.
Unity Tap Room
Unity Brewery have recently expanded and relocated from their small unit in Portswood to their current location which is conveniently nearby the St Mary’s Football Stadium. From the outside the brewery and tap room is a standard white coloured industrial unit but when you step inside you are greeted with the soft pastel colour palette that has become synonymous with the Unity brand, which you can learn more about from the Matt Curtis’ great interview with founder Jimmy Hatherley in a podcast for the Pellicle here. Upon entering as you look straight ahead you see the brewery which takes centre stage within the space. To the right is the tap room area which is a wide space with plenty of seating, a football table and a games console for if your feeling competitive. The bar has certainly been upgraded during the move from it’s original four taps to it’s current line up of 12 taps pouring their own beers as well as guest ales and cider. To the side of the bar there is a large fridge filled with freshly canned Unity beers as well as a great selection from other breweries which can be drank in or taken away. Out the back is an enclosed yard where street food stands run pop ups every Saturday. As I mentioned before the tap room is fairly close to St Mary’s Stadium which means I have a great excuse to pop in on match day, enjoy a few beers and eat some amazing street food!
The Bookshop Alehouse
As you look at the bright orange frontage of The Bookshop Alehouse you’d be forgiven for thinking it was just that, a book shop but as you look closer you see that it is actually a very interesting micro pub. As you enter the alehouse you’ll notice that some of the the old book cases remain in homage to the building’s previous purpose and there is a comforting scent of old books in the air. Personally I really enjoy the smell of old books and I think it adds to the character of the alehouse. The bar is at the back of the pub serving both cask and keg across their eight taps of local beers from big names such as Unity and Vibrant Forest as well as others from around the UK. The decor inside The Bookshop Alehouse is very eclectic and I think it reflects some of our British eccentricity. There is a mixture of beer memorabilia as well as retro signage hanging on the walls and in the corner near the bar there is row of Chinese lucky fortune cats that look like they are doing a Mexican wave. Each time I have been here I have noticed how friendly the staff are as well as the regulars and the pub does give the impression that it is an important communal hub for the area.
The Butcher’s Hook
The walk from The Bookshop Alehouse to our next destination is one of my favourites, in particular the Cobden Bridge crossing between two of the city’s suburbs St Denys and Bitterne Park which reveals a stunning view over the River Itchen. As you leave the bridge and walk up towards the small monument you will begin to see Southampton’s Original Micro Pub come into view. Here is another great example of a repurposed building as The Butcher’s Hook is a fully converted Victorian butcher’s shop. Inside the walls are still covered with the original tiles in off white and green, typical of the era, while at the window there is a hand painted scene depicting cows and sheep in a field. It’s not until you look up that the real character of the building shines through as you see the original meat hooks and you can really imagine how it would have looked as a working butcher’s shop. There is no bar in The Butcher’s Hook so people generally place their orders at the stillage which pours up to four gravity pour cask beers and there are six keg lines just to the side. Being Southampton’s Original Micro Pub means that The Butcher’s Hook is usually busy but it does have a really great atmosphere once your inside and the communal style seating is aimed at encouraging people to talk to one another, hopefully on the great beer they are enjoying!
My last stop is just a short drive out of the city centre to Shirley, and trust me it is worth grabbing an Uber out to this one. Overdraft is situated on the main high street of Shirley and is the last in a row of retail units. Inside it has your typical ‘craft beer bar’ vibe with benches, bar stools made from old casks and exposed brickwork on the walls. Here there is a good sized bar serving gravity pour cask ales from the visible stillage as well as range of keg beers and cider. At the back of the micro pub there are some vinyl decks as Overdraft regularly hold DJ sets and events in the evenings. The food is also incredible as there is a mouthwatering menu of Mexican street food including soft shell tacos and sharing platters. On a recent trip here, feeling a little worse for wear, I stopped on my way back home with the intention to have one quick beer for the purpose of this blog. After reading the street food menu and having a couple beers I was persuaded into staying longer and it certainly made my hangover a little more bearable!
As I mentioned earlier this is not a definitive list and there are a number of other great places to discover so I hope to keep this list updated as I visit new venues. The South Coast doesn’t often get mentioned when people talk about beery destinations but the scene in Southampton is really vibrant and I really hope that it will continue to flourish so that we can get the South on the beer map!