Beers of the World is written by the leading beer writers of our time, and will cover all the beers of the world - ale and lager, from the UK and Germany, the Czech Republic, US and beyond.

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Welcome back () Friday 31st July 2009 - 1:45 PM BST

Beers of the World Issue 23

Published on 27/03/2009

Beer Tastings

Contents

p7

This year marks a special year for the most famous of stouts, Guinness. It is 250 years since Arthur Guinness signed a 9,000-year lease on St. James’s Gate brewery in Dublin, and to celebrate the com...

By Sally Toms in the section News

p7

Premier beer writer Roger Protz has condensed 30 years of beer memoirs into a new book, A Life On The Hop. From London’s Fleet Street and the fledging Campaign for Real Ale, to the beer halls of Bava...

By Sally Toms in the section News

p7

Following the decision by the UK Government to impose further tax hikes on beer and pubs in last year’s Pre-Budget Report, a campaign has been launched to mobilise public and political support for the...

By Sally Toms in the section News

p7

Work has started on a major project to build a new in-house bottling line at Cornwall’s biggest brewer – St Austell. The development is largely due to the meteoric success of St Austell Brewery’s fla...

By Sally Toms in the section News

p8

Sponsorship from Spitfire has helped a Kent relative of Sir Ernest Shackleton reach the South Pole, a feat the great Antarctic explorer never managed. Will Gow, from Ashford, arrived at the bottom of...

By Sally Toms in the section News

p8

More than 6,000 pubs will be staging events from 6th to 13th April as part of the first ever National Cask Ale Week, creating Britain’s biggest ever beer festival. Hundreds of events are planned for ...

By Sally Toms in the section News

p8

The historic Het Anker brewery in the Belgian city of Mechelen, is about to embark on a year-long process of rennovation and improvement. In January the brewery, which produces the award winning Goud...

By Sally Toms in the section News

p8

Traquair, the oldest inhabited house in Scotland and the site of popular micro Traquair House Brewery, is now offering bed and breakfast. Accommodation is provided in three spacious double bedrooms f...

By Sally Toms in the section News

p8

Wadworth, the Wiltshire based independent brewery, has a plan to create a new English county all of its own... Encompasing all 250 of its pubs spread across nine counties in the south of England, the...

By Sally Toms in the section News

p9

Back to black BrewDog, the rebellious Scottish craft brewer behind Paradox and Punk IPA, has created what it hopes will become the UK’s first mass-market black lager. Zeitgeist is 4.9% ABV and is h...

By Sally Toms in the section News

p10

ESB. Sponsors of The Beer Forum Winning letters receive an ESB Rugby Shirt Winning Letter A helping hand Thanks for your article “Celebrating café culture” in the last issue. My buddies and I are ...

By Sally Toms in the section

p12

It’s a sunny morning in the Czech town of Náchod, close to the Polish border. The blue skies above the old castle make you feel glad to be alive but they’re deceptive. There’s an autumnal chill in the...

By Jeff Evans in the section

p16

There’s a phrase for three buses coming along at once. Apparently, it’s “positive feedback.” It can also be applied to the partnership of beer and the theatre. You wait from Shakespearean times for a...

By Alastair Gilmour in the section Spotlight

p18

If the whim should take you and, like Walt Disney, you decide to be cryogenically frozen, it’s quite probable when you wake in the year 21- something that your favourite beer from yesteryear can also ...

By in the section

p22

Prepare for a shock. The man best known in Britain as the loveable rogue Tony in the British sitcom Men Behaving Badly is talking eruditely and passionately about beer flavours, ingredients and cultur...

By Nigel Huddleston in the section

p25

The leaders of the American Revolution are often referred to as the Founding Fathers of the United States, but several of them might also be called The Fermenting Fathers. And like the nation itself, ...

By in the section International Focus

p32

Tel Aviv is a magnificent metropolis but it’s certainly not “Beer Town.” It may have the solar-powered spirit of Rio de Janeiro, Belfast’s defiant edge, an insomniac party attitude akin to New York an...

By Ben McFarland in the section

p34

Gourmet Grocery and Beer Emporium’ reads the strapline atop Bierkraft, one of several specialist shops that cluster in Brooklyn’s leafy Park Slope neighbourhood, and the beer emporium of your imaginat...

By Des de Moor in the section

p36

The bottles aren’t much to look at. Dark to the point of blackness, covered in dirt and cobwebs, their metal caps rusted, they stand in their battered case like a bunch of forlorn seagulls after an oi...

By Dominic Roskrow in the section Brewery Focus

p40

Garrett Oliver Garrett Oliver is the brewmaster at the Brooklyn Brewery in New York. His book, The Brewmaster’s Table: Discovering the Pleasures of Real Beer with Real Food, is the ultimate tome on t...

By Sally Toms in the section

p43

CHANG STEAMED MUSSELS WITH LEMONGRASS AND CHILLI INGREDIENTS 200g mussels (cleaned & bearded) 1 shallot (finely chopped) 1 stalk lemongrass (bruised & chopped) 1 garlic clove (crushed & chopped) 100m...

By in the section

p45

Scotland has never been short of entrepreneurs, innovators and freethinkers. Originality colours the national psyche – consider that Alexander Graham Bell invented the telephone, John Logie Baird dev...

By Alastair Gilmour in the section

p52

Beer festival comes to Middle Earth This year mark’s the first ever beer festival in Middle Earth – no not New Zealand, the actual Middle Earth which Tolkein fans reckon is in England around the Ribbl...

By Sally Toms in the section Beer Matters

p55

Foam is one of those qualities of beer that seems to divide people – you either love or loath it. For some drinkers beer can be served with a voluminous head and that is perfectly acceptable. Howeve...

By Daniel Cooper in the section

p58

The English public house is more than a place to drink beer (though a glass or two is always a treat); it is more than an eating-house (though a pie and a pint is one of nature’s wonders) and it is ce...

By Adrian Tierney-Jones in the section Spotlight

p59

...

By Sally Toms in the section Cider Special

p60

The alarm goes off at 8am on a cold late-October morning, and I’m reminded what a stupid idea this cidermaking is. But up we get, nevertheless, and after breakfast some willing family and friends arr...

By in the section Cider Special

p62

It’s a frosty winter’s evening in an apple orchard somewhere in Somerset. A crowd of people are gathered, while a bonfire glows in the dark – suddenly there’s the sharp crack of gunfire as several sho...

By Adrian Tierney-Jones in the section Cider Special

p63

Cidermaking as we know it today swept into Wales from England sometime around the 14th century. In lowland regions such as Monmouthshire, every farm produced cider for the workforce, and only the mech...

By in the section Cider Special

p64

With a name like Thatcher and a location in the shadow of the Mendip Hills in Somerset, it’s entirely appropriate that one of the top cider-producers in the United Kingdom is proud of its heritage and...

By Adrian Tierney-Jones in the section Cider Special

p66

If you translate “biéres de garde” from French to German you would get “lager.” Both terms mean stored or matured beer. In the case of the French style, however, we are talking about warm-fermented a...

By Roger Protz in the section Beer styles

p69

Bienne, rough? Yeah right…’ Paul’s smile turns to a wide grin. Paul’s from Manchester, so presumably should know about rough neighbourhoods, but has lived in Bienne for more than a year, and knows be...

By in the section Beer Journeys

p73

Making your own beer has a long history around the world and as the current economic recession deepens it is likely to become even more popular. Not least in the United Kingdom, for is a flourishing h...

By in the section

p82

How did you first get involved in beer? I was recruited from a graduate course in 1979 while I was studying at the University of Manchester. I joined Courage in Southwark, London, where I was the sup...

By in the section Last Shout

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