Ale, Beer, Stout appreciation

Yes, a common complaint with ale. Of course Joe Bloggs seems to prefer not to taste anything so ale gets chilled with everything else in the cellar. Even the Tadcaster pub was serving cask a bit cold but I s'pose it could have simply been brass monkeys in the cellar rather than actually chilled. It soon warmed up in front of the blazing fire and the flavour really opened up.

I find Sam Smiths often tends not too travel well and acquires a slightly funky taste. However well worth seeking out if you are ever in West Yorkshire. I really want to go on a brewery tour there. It is brewed using a very vigorous, flocculent yeast popular in in Yorkshire which is actually a bit troublesome and tends to clump up so they invented these things called Stone Squares which allow the yeast to rise into a seperate vessel where it is periodically re-mixed with the fermenting wort. It worth the trouble as it lends the beer a creamy sweetness which is distinctive to the region. Think Black Sheep, Theakstons, Timothy Taylor and so on. In other words fucken delicious. That is all.

Agreed.

Its getting easier to find pubs selling good beer. But its still not easy to find a landlord who knows how to keep, and serve that beer to a decent standard. I hate being served ale that is chilled. Seems such a waste.

Had a few in The Cock Tavern, North End Road, Fulham, on friday night. Its a Young's pub, although they do some Sambrook too. Well, kept and served at the right temperature.