Cambridge Beer Festival Guide 2012

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Programme to Cambridge CAMRA Beer Festival 2012 with beer listings and tasting notes.

Transcript of Cambridge Beer Festival Guide 2012

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Welcome to the 39th CambridgeBeer Festival

39th Cambridge Beer Festival 3

Back in 1974 Cambridge held the first ever CAMRA

beer festival. Since those relatively small beginnings in

the Corn Exchange both CAMRA and thefestival have grown. CAMRA now has nearly140,000 members, and this beer festival is oneof the largest in the country.

With this summer’s coming event, one mighthave expected a sporting theme to the festival.Much as certain large sporting events have kepttraditional British beer off their bars in favourof mass produced dross, we’ve kept theubiquitous sporting theme well away from ourfine festival. (Although some of our regional

brewers have sailed somewhat closer to thatparticular litigious wind...) If we hadn’t, we’dhave been pursued across the land by anunstoppable crack team of corporate lawyers.In fact, we’d have probably felt rather likeRichard Hannay, the accidental hero of JohnBuchan’s novel The 39 Steps, evading thesinister agents of the enemy.

Like all CAMRA festivals, Cambridge is

organised and run entirely by volunteers, andwe're always looking for more help. If you lookaround whilst at the festival, you’ll see thatalthough it can be hard work it’s also a lot offun and you’ll find you make a number of goodfriends at the same time. If you'd like to joinus, ask any volunteer.

Remember to vote for your favourites in ourbeer, cheese and cider of the festivalcompetitions. Voting forms are available at theglasses counter and around the bars.

Cambridge CAMRA also holds two other beerfestivals each year. Both are smaller than thisone, with a more seasonal feel to the beers onoffer. On the 12th and 13th of October we'll behaving our 6th Octoberfest at the UniversitySocial Club in Mill Lane. At this festival, we'llaim to have all the beers brewed for theMunich Oktoberfest, as well as somecontinental style specials from our localbrewers. In late January we'll be holding our17th Winter Beer Festival.

Please don't drink and drive. We also have someyoung children on site during some sessions, soplease moderate your language. Finally,remember the festival is near a residential area,so please leave quietly – it will help us tocontinue to use this site in future years.

FIRST AIDWe have qualified first aid personnel on site. If you find that you need attention please askone of our stewards (the ones in yellow t-shirtsor fleeces) or any other member of staff whowill be able to contact a first aider.

‘Back in 1974Cambridge held the

first ever CAMRAbeer festival’

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4 39th Cambridge Beer Festival

Whether you’re a seasoned visitor or this isyour first time at a beer festival, here are a fewtips to help both you and our volunteer staffhave an enjoyable time.

GLASSESYou’ll need a glass, so if you haven’t brought yourown you can get one from the glasses stall.If you don't want to keep your glass at the

end of the session, you can return it to the stallfor a refund.Glasses are oversized and lined at the half and

pint measure. This is to ensure that you get a fullmeasure – something CAMRA campaigns for.

BARSBeers are arranged on the bars in alphabeticalorder by brewery (with a few exceptions).Staff will only serve beers from the bar at

which they are working, so please checkcarefully before ordering.The beers listed in this programme are those

that we've ordered from the brewers, but wecan't guarantee that they'll all be available allthe time. Some beers might be available thataren’t listed. Please refer to the signs on thecask ends to see exactly what’s on, and theprices.Ciders, perries, mead, wine and foreign beers

all have their own bars.As with any pub, it is an offence to buy (or

attempt to buy) alcohol if you are under 18, orfor anyone under 18. Like many pubs in thearea, we operate a Challenge 21 scheme. So ifyou look under 21 you may be asked for ID toprove you are over 18.

STAFFThe festival is organised and run entirely byvolunteers – real ale enthusiasts who are doingthis because it’s fun. Do feel free to ask usabout the beers, ciders and the other drinks wehave – we like talking about them and usually

know quite a bit. You can even ask for a taste ifyou’re not sure.

BAR ETIQUETTEWhen you’re at the bar please note thefollowing to ensure that we can serve you asquickly as possible.

Try to make your decision before ordering andhave your money ready. Stand as close as youcan to the right place on the right bar. Whenyou have your drinks move away from the baras quickly as possible to allow others to beserved. We’re only human, so please be patient!We try to serve everybody in turn, but whenwe’re very busy it can be difficult to keep track.Note that drawing attention to yourself bybanging glasses, money etc. on the bar tends tobe counterproductive.

Finally, enjoy the festival!

Festival Info

Buying Your Beer

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The origins of beer can be traced back at least6,000 years, to when the ancient Egyptians andSumerians began to grow cereals.

The drink we would recognise today startedto appear in 7th century Bavaria, when hopswere first used. The hop was first seen in Britainin the 14th century, in a drink brought overfrom Germany and the Low Countries. Beercontained hops, whereas ale remained unhopped,and ale and beer brewers would remain entirelyseparate until the 17th century. However, afterthree centuries the unhopped variety had beenall but wiped out. With very few exceptions allbeer brewed today contains hops in some form.

The modern usages of the words ale and beerare rather different. Beer refers to nearly everyalcoholic drink made with malt and hops. Alenormally refers to beersfermented with particulartypes of yeast - socalled ‘top fermenting’varieties.

Hops provide the bitterness and many of theother flavours and aromas in beer. Furtherflavours come from the yeast. Yeast is a single-celled organism which only began to beunderstood in the 18th century. The selectionof yeast will often give a brewer’s beers acommon flavour, and many breweries willguard their particular yeast strain verycarefully.

Yeast also produces the alcohol in the drinkfrom sugars. These sugars mostly come frommalted barley. The maltster allows the barleyto just begin to germinate before stopping theprocess using heat. This makes the grain softerand easier to mill, and starts the process ofturning starch into sugar.

Other cereals (both malted and not) may beused in some beers. Brewing sugars are used by

some brewers and other flavourings,spices and even fruit may be added.

As well as sugars, malts alsoprovide many of the flavours inbeer, such as the roasted andcaramel notes. The colour of abeer is almost entirelydependent on the variety andamount of malts used.

WHAT IS REAL ALE?Real ale is a beer brewed fromtraditional ingredients, matured byfermentation in the container fromwhich it is dispensed, and servedwithout the use of additional gas. It isdescribed as ‘living’ as it continues toferment in the cask, developing its flavouras it matures, ready to be poured into yourglass. Real ale is also known as ‘cask-conditioned beer’, ‘real cask ale’, ‘real beer’and ‘naturally conditioned beer’. The term

‘real ale’ and the above definition werecoined by CAMRA in the early 1970s.

Welcome

What is beer?

6 39th Cambridge Beer Festival

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HOW CAN I TELL IF IT’S REAL ALE?Real ale has a natural taste, full of flavour witha light natural carbonation produced by thefermentation that has occurred in the cask. Areal ale should be served at cellar temperature(11–14°C) so that the flavour of the beer canbe best appreciated. You can recognise real alein a pub as it is usually served using a handpump, although a number of pubs sell the beerstraight from the cask using nothing butgravity – like at this festival.

WHAT IS THE DIFFERENCE BETWEEN ALEAND LAGER?Real ale is produced by ‘top fermentation’ attemperatures up to 22°C which produces therich variety of flavours in an ale. After primaryfermentation the ale is allowed to mature at11–14°C in a cask where a slow secondaryfermentation occurs.

Lager is produced by bottom fermentation atlower temperatures (6–14°C). It is thenconditioned for several weeks or months atclose to freezing, during which time the lagermatures. Traditionally, lager style beers werebrewed during the cooler winter months andthen stored in cool cellars through the summer.Indeed, lager is the German word for store.However, most mass-produced UK lagers arematured for less than a week and do poorservice to the name.

WHAT IS THE DIFFERENCE BETWEENREAL ALE AND KEG BEER?As described above, real ale is a living product.It has not been pasteurised or filtered and hasundergone a slow secondary fermentation inthe vessel (i.e. cask) from which it is served.Keg beer undergoes the same primary

fermentation as real ale but after that stage itis filtered and/or pasteurised. Therefore nofurther conditioning can take place. The beer

All about beer

Continued overleaf

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lacks any natural carbonation which wouldhave been produced by the secondary fermen-tation and so carbon dioxide has to be addedartificially. This leads to an over-gassy product.Today some keg beers have a mixture ofnitrogen and carbon dioxide added – these areknown as nitro-keg beers.

WHAT IS ‘CRAFT BEER’?The term craft beer has received a great deal ofpress in recent years. As yet there’s no realdefinition for the term - rather one knows itwhen one sees it. Much real ale is craft beer;some craft beer is dispensed from kegs. Craftbeer has its origins in the US microbreweryworld - our foreign beer bar has some fineexamples from that side of the Atlantic.

WHAT ARE BITTER, MILD, STOUT, PORTER ETC?Beer can be produced by either ale or lagerstyle fermentation. Ale style beers can bebroken down further into various styles,although many beers are hard to fit in to oneof these categories. We’ve chosen a fewexamples for each style.

Milds are low in bitterness and may be dark orlight. Although generally of a lower strength(less than 4%) they can also be strong.Son of Sid Muck Cart Mild, 3.5%Timothy Taylor Golden Best, 3.5%Gadd’s Thoroughly Modern Mild, 6%

Bitter is the most common beer style. Usuallybrown, tawny, copper or amber coloured withmedium to strong bitterness. Light to mediummalt character may be present. Bitters arenormally up to 4% alcohol, whereas BestBitters are above 4%.Tydd Steam Barn Ale, 3.9%Harvey’s Sussex Best Bitter, 4%Lord Conrad’s Hedgerow Hop, 4.5%

Golden Ales are a relative newcomer, havingfirst appeared in the 1980s. These are paleamber, gold, yellow or straw coloured beerswith light to strong bitterness and a strong hop

character which create a refreshing taste. Thestrength is generally less than 5.5%.Fellows Crafty Fellow, 4%Oakham Citra, 4.2%

India Pale Ale (IPA) originally appeared in theearly 19th century, and has enjoyed aresurgence in the past few years. First brewedin London and Burton-on-Trent for the colonialmarket, IPAs were strong in alcohol and high inhops: the preservative character of the hopshelped to keep the beers in good conditionduring long sea journeys. So-called IPAs withstrengths of around 3.5% are not true IPAs.Look for juicy malt, citrus fruit and a big spicy,peppery bitter hop character, with strengths of5% to much more. The recent appearance of“Black IPAs” has confused many, since they aredefinitely not pale.Milton Karolides, 6%Buntingford Black Stone, 4.4%

Porters and Stouts are complex in flavourand typically black or dark brown. The darknesscomes from the use of dark malts. These fullbodied beers generally have a pronouncedbitter finish. Historically a stout would havebeen any stronger beer, but the term evolvedto mean a strong porter beer. In modern usage,the two terms are used almost interchangeably,although stouts tend to be less sweet thanporters. They are usually 4–8% in strength.Moonshine Black Hole Stout, 5%Two Towers Jewellery Porter, 5%

Barley Wines range in colour from copper totawny and dark brown. They may have a highsweetness due to residual sugars althoughsome barley wines are fermented right out togive a dry finish. They have an almost vinousappearance in the glass and may have astrength of up to 12%. The fruity character-istics are balanced by a medium to assertivebitterness.Grainstore Nip, 7.3%Parish Baz's Bonce Blower, 12%

All about beer continued

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The Branch's campaigning activities over thepast 12 months have, unfortunately, beendominated by fighting pub closures inCambridge. Since 2007, 23 city pubs haveshut, which was 24% of the total stock. Mosthave been community pubs outside the centreand great swathes of the city are now badlyserved for locals. High demand for housingmakes pubs an attractive proposition fordevelopers and the Council currently lacksplanning policies which protect pubs fromconversion to residential use. We've helpedpersuade the Council to act on this and they'reboth reviewing their policies and refusing someplanning applications, though these may belost on appeal.

The position in our rural areas is betterbecause those Councils have strong policies onpub protection. Threats continue though andwe're currently helping a local campaign tosave the Plough, Shepreth from being turnedinto a house. Greene King have been sheddinglots of their rural pubs but in most cases theseare reopening as free houses. This is a goodthing as it means more outlets for our localbreweries. This year BlackBar at Harston hasjoined Milton, Moonshine, Fellows, LordConrad's and Devil's Dyke and all produceexcellent, characterful beers.

April saw CAMRA's first Community PubsMonth and the Branch took the opportunity topromote our local pubs. We ran a series of AleTrails encouraging people to visit places theymight not know and also held an AwardsEvening where we celebrated the achievementsof local licensees in the fields of pub and realale excellence.

A major undertaking this year has been thecompilation and publication of our online guideto all pubs in the Branch area – you can find itat http://pubs.cambridge-camra.org.uk.

Our Branch newsletter, ALE,continues to be delivered everytwo months to most pubs inthe area. It's full of news aboutthe local pub scene and tries toget our campaigning messagesacross to all drinkers, CAMRAmembers or not.

Perhaps the biggest aspect of ourcampaigning, though, is our three beer festivals,which are showcases for the wonders of realale and have, we're sure, resulted in manydrinkers “seeing the light” when it comes towhich beers are best.

If you'd like to get actively involved incampaigning, do please come along to one ofour monthly meetings – details in ALE.

Your local CAMRA

The Campaigning Year

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Apart from our two brewery bars fromBrentwood & Woodforde’s, all the beer isarranged on the bars alphabetically by breweryname, starting at the left hand end of the bar.The tasting notes here have come from varioussources - CAMRA's Good Beer Guide, thebreweries or our own painstaking research.

Not every beer will be available at everysession. Some beers take longer to settle - wewant the beers to be in the best possiblecondition when we sell them. Towards the endof the week, some of these will no doubt havesold out. There may also be beers available thataren't on this list. The signs behind the bar onthe end of the casks show exactly what'savailable at any time, along with the prices andstrengths.

As well as this printed beer list, the list is alsoavailable on our website www.cambridgebeer-festival.com, and through smartphone apps forboth iOS and Android. All the online versionswill be updated throughout the festival asbeers come and go. If you need a large printversion, please ask at the bar.

Once again, please remember that the staffserving you and looking after the beer are allunpaid volunteers.

Art Brew North Chideock, Dorset 2008

Art Nouveau 3.9%Packed full of hops (particularly the Bodicea variety) to makethis beer full of flavour.

Orange IPA 6.4%A strong punchy IPA with a citrussy twist.

Tempest Stout 4.6%Dark ale which takes the classic chocolate, roasted maltflavours and tart hop notes associated with stout and blendsthem with a maltiness to yield a hearty well-rounded brew.

B & T Shefford, Beds 1982Born Free 4%

A hoppy thirst quenching golden bitter.

Goldleaf 4.4%A golden blonde coloured beer, refreshing, slightly dry withfruity undertones and a citrus finish.

Backyard Brewhouse Walsall, W. Mids 2008

Diamond 4.2%A South Pacific pale ale. Australian Summer & Stella hopsgive an aroma and character of apricot and melon.

Bartrams Rougham, Suffolk 1999

Comrade Bill Bartram's Egalitarian Anti-Imperialist Soviet Stout 6.9%A bold and tasty Russian stout with a mouthfilling, airy textureand a lot of enjoyable, peppery, bitter chocolate flavours.

Joo Beer Lee 4.2%A copper coloured bitter with light fruity hop aroma andflavour.

Steps 3.9%A light golden bitter which uses traditional English Fuggles& Goldings hops. Unusual hops for a golden beer.

Batemans Wainfleet, Lincs 1874

Jewel in the Crown 4.2%Roasted English malts produce a full bodied, ruby colouredbeer, which is rich in flavour with a hint of chocolate, balancedby a delightful soft fruit flavour.

Salem Porter 4.7%A porter with a dry roast, nutty palate and rich malty aftertaste.

Beartown Congleton, Cheshire 1994Black Bear 5%

Award winning dark ruby coloured strong mild ale. Subtleroast and malt flavours, completed by a mellow sweetness.

Beer List

The Beer ListColour Key for Beer Styles : Bitter Old Ale IPA Wheat Mild

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Brown Bear 4.1%Dark russet coloured brown ale with malt and toffee flavours.Full bodied with a light hoppy finish.

Bees Walcott, Norwich 2008

Honey 5.2%Light copper in colour, this is brewed using honey to create asmooth yet strong ale.

Wobble 5%A rich black with an intense chocolate taste.

Binghams Ruscombe, Berks 2010

Coffee Stout 5%Coffee complements the dark malts and strangely mellows theflavours to provide a smooth drinking stout which smells asgood as it tastes.

Doodle Stout 5%A dark stout with a delicious blend of dark malts to provide acomplexity in character which draws you in for another sip.Named after the brewery dog called Stout that happens to be alabradoodle.

Ginger Doodle Stout 5%This stout is infused with root ginger to produce a stout with arefreshing zing.

Hot Dog Chilli Stout 5%This stout has a warming chilli afterglow. It aims to have justenough chilli to produce a pleasant aftertaste, without havingso much that it will have you dashing for some water to putthe fire out on your tongue!

Vanilla Stout 5%This stout is infused with vanilla pods which complement thedark malts to create a smooth drinking, deliciously dark stout.

Black Sheep Masham, N. Yorks 1992

Black Sheep Ale 4.4%A premium bitter with robust fruit, malt and hops.

Riggwelter 5.9%A fruity bitter, with complex underlying tastes and hints ofliquorice and pear drops leading to a long, dry, bitter finish.

BlackBar Cambridge, Cambs 2011

Black Economy 4.6%A black ale - not a stout or a porter. For drinking when ablonde just doesn't cut it.

Blacklight 4%A blonde beer for the spring, rich evening sun gold in colourwith Casade hops on the nose, Progress on the bitterness and atouch of Pioneer in the middle. A great transatlantic hop mixfor the spring.

Left Hand 4%A pale blonde, lager hopped on the nose and British hops onthe bitter. A summer ale for long warm days.

Märzen 6%A beer that is traditionally brewed in March for the BavarianOktoberfest at the end of September. Malty brown and with alittle sweetness at this age. The rest of the batch will be releasedat the Cambridge Octoberfest and Winter in the coming year.Watch the evolution of a beer.

Two Sisters 5.4%A blonde IPA in the traditional style using lots of English hopsfor big bitterness. Still very session able.

Blue Monkey Giltbrook, Notts 2008

Ape Ale 5.4%A pale, strong ale. A complex and sophisticated IPA, usingassertive American hops. Aromas of resinous pine and orange.

Sanctuary 4.1%A traditional light copper coloured ale, but with a hoppy twist.An unusual combination of German and American hops.

Stout/ porter Speciality / Lager Golden Barley Wine Fruit Beer

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Brentwood Brentwood, Essex 2006

BBC2 2.5%A true session Pale Ale; a full body and malty flavours makethis beer very deceptive. American hops give it a tropical fruitand citrus punch.

Brentwood Best 4.2%A traditional, light-coloured best bitter with a well-roundedflavour and aroma.

Chockwork Orange 6.5%A deep chocolate malty beer brewed with oranges to give itthat extra pizazz and matured to provide a classic old alestyle beer.

Lumberjack 5.2%Intense sweet malt flavours balanced with bitterness and hoparomas give a well-rounded beer.

Marvellous Maple Mild 3.7%A dark brown mild with a hint of maple syrup.

Summer Virgin 4.5%A light golden ale with American hops creating a refreshingcitrus pint.

Brewshed Bury St. Edmunds, Suffolk 2011

American Blonde 5.5%Crisp bitterness balanced with a rich malt character.

Junga 3.7%A traditional mid to light ale using just Junga hops forbitterness and aroma.

Bristol Beer Factory Bristol 2003Milk Stout 4.5%

Dark creamy stout, reviving an old Bristol tradition. Blackcolour with a creamy mouthfeel.

Sunrise 4.2%Light, gold-coloured best bitter, with a strong hoppy finish.

Broughton Broughton, Biggar 1980Dark Dunter 5%

Oatmeal and chocolate aromas, complemented by dark roastedmalty flavours, and a rich aftertaste.

Merlin's Ale 4.2%A well-hopped, fruity flavour is balanced by malt in the taste.The finish is bittersweet, light but dry.

Bullmastiff Cardiff, Wales 1987

Jubilee Ale 4.3%Brewed to celebrate the brewery's silver jubilee.

Old Snarler 5.1%Amber coloured with a rich dried fruit palate. Crisp hoppyand herbal finish.

Buntingford Royston, Herts 2005

92 Squadron 4.5%A copper coloured premium bitter brewed with USA hops fora malty citrus aftertaste.

Black Stone 4.4%A black brew with a secret blend of hops for a rich hoppyflavour. May contain some German malt and/or hops, but it'sa secret. So in the spirit of the of theme 'With the open jug onsecondary route to the Solent, the initial prize comes fromwithin a shell that attains the top'.

Blueberry 39 3.9%Golden fruity beer with a bluish tinge from the addition ofBlueberries.

Cairngorm Aviemore, Highland 1997

Trade Winds 4.3%A massive citrus fruit, hop and elderflower nose leads to hintsof grapefruit in the mouth. The exceptional bitter sweetness inthe taste lasts through the long, lingering aftertaste.

Wild Cat 5.1%A full-bodied strong bitter. Malt predominates but there is anunderlying hop character through to the well-balancedaftertaste.

Castor Castor, Cambs 2009

John Buchan Bitter 4.6%A golden IPA style best bitter. Initially dry, Columbus andCascade deliver a hoppy finish to balance the malty body. Acouple of these and you'll be clambering over the Forth RailBridge!

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Agreat welcome awaits you at The Farmers, Yaxley.We are famous for our fresh vegetables and great carverymeats, succulent and served with all the trimmings, thenfinished off with a tantalising hot or cold dessert!

Check out our lunch time grill menu’s and our ever changing specials boards. Put it all together with three fine cask ales and you have the perfect place toenjoy dinner with friends or a family celebration. We have a self contained function suite which is ideal for parties, weddings and all of life’s celebrations.

So if you’ve not been before give us a try and you’ll bepleasantly surprised.

More than just a Carvery!

At Least Three

Real Ales!

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www.thefarmersyaxley.co.uk

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Castor Castor, Cambs 2009

Old Scarlett 4.6%A dark bitter with a fresh fruity taste.

Roman Gold 3.7%A refreshing summer bitter, well hopped, with a light nuttyaftertaste.

Church End Nuneaton, Warks 1994

Grave Digger's 3.8%Dark black and red in colour, with a complex mixture ofchocolate and roast flavours. The use of two different hopsgives the beer a complex feel and smooth finish.

Colchester Wakes Colne, Essex 2011

Colchester No. 1 4.1%A classic English best bitter, copper in colour. Whole leafBoadicea hops for flavour and the definitive aroma of EastKent Goldings.

Metropolis 3.9%A superb golden hoppy beer, with enormous depth of flavourand a long spicy finish.

Red Diesel 4.2%A red ale with a touch of roasted malt. Bitterness builds over astrong sweet base.

Concrete Cow Milton Keynes, Bucks 2007

Cock ‘n’ Bull story 4.1%Amber coloured, biscuity malty flavour (named after the twopubs in Stony Stratford where the phrase originated) This is avery traditional style bitter using English 'Challenger' and'Fuggle' hops. Malt flavours and balanced bittering give agreat pint.

Pail Ale 3.7%A light-coloured ale brewed using Lager Malt and Hallertau hops.

Copper Dragon Skipton, N. Yorks 2003

Challenger 4%Amber-coloured, this is a best bitter in the traditional style.Initial malt and hops give way to fruit and a growing bitter,dry finish.

Scotts 1816 4.1%This best bitter is fruity and malty with a bitter finish. Lookfor hints of nuts, tropical fruits and vanilla in the aroma andtaste.

Cumbrian Hawkshead, Cumbria 2006

Esthwaite Bitter 3.8%A golden bitter with the distinctive flavour and aroma ofAmerican Cascade hops. Now made with Loweswater yeast.

Loweswater Gold 4.3%A true golden ale brewed using three malts including lagerand Maris Otter together with German hops. Bursting withtropical flavour it is an outstanding beer.

Dancing Duck Derby, Derbyshire 2010

Abduction 5.5%Intense tropical fruit flavours are matched with with a hoppybitterness to make this a dangerously drinkable IPA.

Dark Drake 4.5%Delicious malty, caramel and liquorice flavours combinewonderfully in a velvety smooth drinking stout with a freshlyroasted coffee and toffee finish.

Digfield Barnwell, Northants 2006

Mad Monk 4.7%Deliciously full-bodied and slightly darker, this strong ale hashints of malt and chocolate in the finish.

Shacklebush 4.5%A mid-brown beer with a hoppy bitterness and a maltybalanced finish.

Elgood’s Wisbech, Cambs 1795

Black Dog 3.6%Dryish, complex dark mild. Caramel binds a good cross-sectionof malt, roast and dark berry fruit flavours and there is a hintof sweetness.

Cockerless Four 4.5%Very pale beer brewed with pale malt only. Fuggles, Goldingsand Williamette added for a refreshing taste and aroma.

Royal Pageant 4.3%Brewed with Maris Otter malt, well-roasted for a satisfyingfinish. Sovereign Hops provide a good depth and bitter finish.

Enville Stourbridge, W. Mids 1993

Nailmaker Mild 4%A well-defined hop aroma and underlying sweetness give wayto a dry finish.

Beer List Colour Key for Beer Styles : Bitter Old Ale IPA Wheat Mild

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White 4.2%This very pale straw coloured beer is brewed with 20% wheat,has a gentle hop aroma and a dry finish.

Fat Cat Norwich, Norfolk 2005

Cougar 4.7%Grapefruit, tangerines and marmalade provide the signature inboth nose and taste. Sulphur in the nose is joined by a hoppybitterness to give a lively increasingly dry ending.

Stout Cat 4.6%The malty, sweet aroma matches the deep red-brown hue of thiswell balanced long lasting roasty stout. Malt and prunes providedepth and balance. Rich creamy and satisfying.

Fellows Cottenham, Cambs 2009

An Ordinary Sort of Fellow 4.5%A classic English bitter, hopped with East Kent Goldings.

Crafty Fellow 4%A golden ale with light biscuity malt with plenty of fruitygrapefruit and citrus.

Full English 3.8%Mid brown bitter ale. A bitter-sweet malty flavour first. Latehopped with Fuggles for a distinctive, lingering hoppiness.

Felstar Felsted, Essex 2001Felstar 2% 2%

Dark ale brewed with the “Double Decoction” system usingMaris Otter, chocolate and crystal malts, hopped with Fugglesand Goldings. A malty ale with fruity undertones and abitter/sweet finish which belies its true strength.

Good Knight 5%Easy drinking, slightly smoky and spicy tones. The cascade hopscompliment very well the darker malts. Brewed with wheat andMaris Otter malted barley.

Peckin’ Order 5%Amber gold coloured lager with citrus notes. A dry finish with apinch of spice.

Franklins Bexhill-on-Sea, Sussex 1980Conqueror 5.1%

Ruby in colour, this malty ale has caramel and fruit notes.

Stout/ porter Speciality / Lager Golden Barley Wine Fruit Beer

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Franklins Bexhill-on-Sea, Sussex 1980EXP 4.2%

A crisp English bitter at 4.2%, rich in flowery aroma with anice dry finish and a harmony of malty sweetness andbitterness.

Freeminer Cinderford, Gloucestershire 1992

Slaughter Porter 4.8%Dark but light in flavour, with a well-defined aroma ofFuggles hops in the nose. Dark, roasted malts get a chance toshow their softer side.

Speculation Ale 4.8%An aromatic, chestnut-brown, full-bodied beer with a smooth,well-balanced mix of malt and hops, and a predominatelyhoppy aftertaste.

Front Street Fakenham, Norfolk 2005

Norfolk Sunset 4%This beer has a wonderful orange red hue, given to it by thespecial malts used. Hops used include Target for bittering andBobek for aroma.

Swoopy's Song 4.9%Golden coloured and flavoured with liqourice bark.

Gadds’ Broadstairs, Kent 2002Common Conspiracy 5%

Pale amber malts, German and American and US west coastyeast all combine to create a wonderfully drinkable Californianstyle 'common' ale that harks back to the days of the gold rush.Crisp, flavourful and refreshing.

Thoroughly Modern Mild 6%This pale ruby mild, full of six different malt flavours, is ourway of dragging the old style into the 21st century. Rich,smooth and satisfying.

Grain Alburgh, Norfolk 2006

Blackwood Stout 5%Based on a 1790 Whitbread recipe. Black and brooding withroast dominating from the initial aroma to the long lingeringending. A bittersweet chocolate undercurrent adds depth.

Blonde Ash 4%A wheat beer with a lemon, clove, and banana nose. This flowsthrough to a sweet fruity beginning, ably supported by a hoppybitterness. Caramel appears in a strong finish.

Beer List Colour Key for Beer Styles : Bitter Old Ale IPA Wheat Mild

18 39th Cambridge Beer Festival

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Grainstore Oakham, Rutland 1995

Nip 7.3%A well balanced blend of flavours, sweetness and hopbitterness. A true barley wine, with raisins and winter fruitas the dominant flavour notes.

Hadrian & Border Newcastle upon Tyne,Tyne & Wear 2000

Ginger Beer 4%Amber coloured beer sweetened and flavoured with real rootginger.

Harvey’s Lewes, Sussex 1790

Knots of May 3%A ruby-coloured light mild that imparts a delicate hopfragrance on the nose.

Sussex Best Bitter 4%Full-bodied brown bitter. A hoppy aroma leads to a good maltand hop balance, and a dry aftertaste.

Harwich Town Harwich, Essex 2007

EPA 100 3.8%A classic pale ale, well hopped. Full of character but with asmooth finish.

Märzen 5.2%A traditonal spring brewed Bavarian beer, brewed fordrinking in Autumn. In May the relatively young beer stillhas some residual sweetness with a malty finish.

Hereward Cambridgeshire 2003

Hannay 3.9%Medium to dark bitter with a gentle hop regime.

Porta Porter 4.1%Traditional porter made with chocolate and black malt.

Holdens Dudley, W. Mids 1915

Black Country Mild 3.7%A good, red/brown mild; a refreshing, light blend of roastmalt, hops and fruit, dominated by malt throughout.

Black Country Special 5.1%A sweet, malty, full-bodied amber ale with hops to balance inthe taste and in the good, bittersweet finish.

Hop Monster Great Wakering, Essex 2011

Freak Show 4.2%Burnished copper colour that is full of malt and complex hopflavour.

Rochford Banshee 4.4%Rauchbier. This unusual brew has been made with 30%smoked malt and so is a genuine Rauchbier (Smoked beer).

Hopshackle Market Deeping, Lincs 2006

Black Mule 7%A hybrid between an Imperial IPA and an Imperial Porter. Adark ruby beer with intense hop flavour and backgroundroasted grain.

Hopnosis 5.2%A golden amber beer with an aroma of malt and fruit withbackground hint of banana. The taste is strong malt and fruitwith a bitter finish.

Jo C’s Fakenham, Norfolk 2010

Bitter Old Bustard 4.3%A rich russet coloured ale with warm nutty biscuit flavourscoming through a smooth malt body.

Norfolk Kiwi 3.8%An easy drinking, lightly hopped straw coloured beer. A blendof English and New Zealand hops.

Liverpool Organic Liverpool, Merseyside2009

Josephine Butler 4.5%Golden coloured beer, this pale beer has hints of lemon andelderflower in the taste with a good hoppy finish.

Kitty Wilkinson 4.5%Chocolate and vanilla stout.

Shipwreck IPA 6.5%Grapefruit, aniseed and peach notes feature in the hoppy bitethat builds to tropical fruit and a generous, piney bitterness inthe finish.

Loddon Dunsden, Oxon 2003

Forbury Lion 5.5%Full malty flavour and a strong complex hop finish impartedby Styrian Goldings and Fuggles.

Stout/ porter Speciality / Lager Golden Barley Wine Fruit Beer

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Loddon Dunsden, Oxon 2003

Hoppit 3.5%The predominant hops are East Kent Goldings, which imparta Seville Orange marmalade flavour. As well as pale ale malt,this also contains dark invert sugar which gives the beer itssmooth taste.

Lord Conrad’s Dry Drayton, Cambs 2010

Gubbins 4%A spiced beer with a medley of flavours.

Hedgerow Hop 4.5%A light amber beer with a kick of bitterness. Wild hops fromaround Swavesey provide a hoppy nose.

Her MajasTea 3.8%A special for the jubilee, infused with tea as well as hops.

Magic Rock Huddersfield, W. Yorks 2011

Dark Arts 6%Chocolate, liquorice, blackberry and fig flavours with a longroasted bitter finish.

Rapture 4.6%Full bodied red ale, with five types of malt, and six types ofhops deliver grapefruit and pine aromas, with pithy orange,and a rich a malty body.

Milton Milton, Cambs 1999

Jericho 4.8%Amber coloured bitter beer with a lovely citrus flavour andbitter finish.

Justinian 3.9%Crisp pale gold-coloured bitter. Attractive bitter orangeflavours persist into a satisfying lasting finish.

Karolides 6%Pale, well balanced yet gloriously hoppy strong ale.

Marcus Aurelius 7.5%Imperial Roman Stout - an enormous, luscious and velvetystout. Bursting with dark, roasty flavour with an underlyingvanilla richness.

Minotaur 3.3%A rich dark mild with bags of character from the lavish use ofchocolate malt.

Pegasus 4.1%Fruit and some hops on the nose lead through into a finebalance of malt, fruit and hops on a bittersweet base. Malt isalso present in the long, dry finish of this brown/red beer.

Moonshine Cambridge, Cambs 2004

Black Hole Stout 5%Full-bodied stout with a complex malt and caramel profile,dry-roasted bitter flavour that is rich, smooth and longlasting.

CB1 4.2%Amber coloured beer with a good blend of malt and hops anda rounded hoppy finish.

Dictator 5.2%Fruity esters, malt and hop aromas precede the juicyroundednmalt and hop taste. The finish is dry and bitterto counteract the initial sweetness.

Harvest Moon Mild 3.9%Distinctive dark mild. Smooth fruit notes combining withcoffee and chocolate flavours, lightly hopped. A well balancedbeer, slightly sweet with plenty of character.

Red Watch 4.2%A red-coloured beer brewed with fresh blueberries. A thirst-quenching, refreshing, fruity ale.

Wonderful Wallace 3.6%Amber coloured with a fruity aroma. Hop flavour andbitterness dominate the taste. Finishes with definite hoppresence. Proceeds from this beer are being donated to WallaceCancer Care.

Mordue North Shields, Tyne & Wear 1995

Five Bridge Bitter 3.8%A fruity amber beer with more than a hint of hops. Thebitterness carries on in the aftertaste. A superb session beer.

Wallsend Brown Ale 4.6%A traditional North East Brown Ale with a twist, brewedwith Bavarian smoked malt to create a subtle smoked flavour!

Oakham Peterborough, Cambs 1993

Bishops Farewell 4.6%A strong premium beer of structured quality, dominated byelaborate fruity hop notes, with a grainy background and dryfinish.

Beer list continued

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Oakham Peterborough, Cambs 1993

Black Hole Porter 5.5%Big, dark malt flavours in this almost black beer combine witha sweet, fruity hop taste.

Citra 4.2%A light refreshing beer with pungent grapefruit, lychee andgooseberry aromas leading to a dry, bitter finish.

Old Dairy Cranbrook, Kent 2010Blue Top 4.8%

Rich and full bodied, this pale brown ale has a longbittersweet finish and a hint of aroma hop.

Silver Top 5.2%A well-crafted complex stout with a good balance of darkmalts, roast barley and caramel, and a long finish.

Ole Slewfoot Hainford, Norfolk 2009

Citraville APA 3.9%An American-style pale ale brewed with Citra hops, givingtropical fruit and citrus on the aroma and flavour.

Fox on the Run 4.8%Thick deep caramel flavours with a hint of chocolaty maltfollowed by a nutty bitterness.

Opa Hay’s Aldeby, Suffolk 2008Liquid Bread 4.2%

Bavarian Style wheat beer which comes naturally cloudybecause of the use of original Bavarian wheat beer yeast, givesa distinct aroma of cloves and banana.

Printer's Pride 4.5%Copper coloured beer, fermented with a lager yeast.

Otter Luppitt, Devon 1990

Mild 3.8%Traditional, dark brown beer with a soft mouthfeel and maltybase flavour, balanced by fruit and a chocolate bitterness,leading to a gentle, bitter finish.

Otter Ale 4.5%A full-bodied best bitter. A malty aroma predominates with afruity taste and finish.

Beer List Colour Key for Beer Styles : Bitter Old Ale IPA Wheat Mild

22 39th Cambridge Beer Festival

LIVE & LET LIVE

40 MAWSON ROAD, CAMBRIDGETEL: - 01223 460261

Member of Oakademy of ExcellenceCambs CAMRA Mild / Dark Ale

Pub of the Year 2012

we also serve beers withloads of hops in!

extensive (128) Rum MenuIF YOU LIKE THE PORK PIES AND SCOTCH

EGGS AT THE BEER FESTIVAL WE USE

THE SAME SUPPLIER ALL YEAR ROUND!

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39th Cambridge Beer Festival 23

Otter Bright 4.3%Pale yellow/golden ale with a strong fruit aroma, sweet fruitytaste and a bittersweet finish.

Parish Melton Mowbray, Leicestershire 1984

Baz's Bonce Blower 12%Strong, very dark beer with a very rich, malty character. AChristmas Pudding Ale.

Trudy's Tipple 4%Refreshing full bodied golden ale with light crisp tones, withnaturally grown elderflower leaving citrus after taste.

Potbelly Kettering, Northants 2005

A Limp Pig Gold 4.3%This fine golden beer was brewed on the day the brewery pigstepped on a thorn.

Dark Tusker 3.6%A smooth full flavored dark mild with a fruity palate andsuperb hop aroma.

Welland Truly 4.9%A light coloured beer brewed using only Lager Malt togetherwith German Select Spalt Hops.

Potton Sandy, Beds 1998Potton Gold 4.1%

Golden-coloured, refreshing beer with a spicy/citrus late-hopcharacter.

Village Bike 4.3%Classic English premium bitter, amber in colour, heavily late-hopped.

Redemption Tottenham, London 2010

Redemption Pale Ale 3.8%A well balanced amber bitter with hops and citrus orangethroughout. The sweet maltiness fades in the aftertaste leavinga slightly dry bitter finish. Orange and peach on the nose.

Trinity 3%Very refreshing golden beer with strong citrus notesthroughout. The strong bitterness is softened by a little sweetmalt character that is also present in the aftertaste with alingering dryness.

Sadler’s Stourbridge, W. Mids 1900

Mud City Stout 6.6%Brewed with raw cocoa, vanilla pods, flaked oats, wheat anda blend of beautifully dark malts.

Thin Ice 4.5%An extremely pale beer finished with a hint of citrus orange hops.

Shalford Braintree, Essex 20071319 Mild 3.7%

Roast malt and delicate chocolate sweetness with a slightbitter finish.

Diamond Jubilee 3.8%An amber coloured bitter with a gentle aroma of malt andhops. An easy drinking beer with a light bitter finish. Acelebration bitter to crown all others.

Son of Sid Little Gransden, Cambs 2007

Cherry Picker 6%A cherry flavoured fruit beer, with a balanced bitterness.

Code Breaker 3.9%A well-balanced golden ale brewed using Citra hops.

Golden Shower 4.1%Full bodied golden ale with a light hop character and adefined maltiness leading to a lingering bitter finish.

Muck Cart Mild 3.5%A dark mild with a resounding roast malt presence and acaramel background.

Spire Chesterfield, Derbyshire 2006

Brassed Off 3.7%A pale-amber session bitter. Fruity in character with apleasant balanced bitter finish.

Coal Porter 4.5%Packed with bitter chocolate and coffee flavours, leading to abalanced bitter finish.

Stringers Ulverston, Cumbria 2008

Hop Priest 6.5%Hazy gold. Hopped six ways to Sunday. Buckets ofCentennial and Amarillo over a pale malt base. Golly.

Stout/ porter Speciality / Lager Golden Barley Wine Fruit Beer

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Stringers Ulverston, Cumbria 2008

Mutiny 9.3%It's a strong stout. Winey, and wafting dark fruit at you. Anddrinkable. But sip it.

Summer Wine Honley, W Yorks 2006

Resistance 3.7%Deep dark brown in colour. A silky malt body with soft roastflavours combine with light fruitiness throughout.

Teleporter 5%A rich dark porter brewed with 10 different malts. Smoothfruity notes lead into a malt body where cocoa, caramel andvanilla melt into a moreish finish.

Summerskills Plymouth, Devon 1983

Cellar Vee 3.7%Mid brown in colour, full of crystal malt and hop flavours,malty taste with a hint of malt and hops aromas.

Hopscotch 4.1%Light to mid brown with malt flavours and hoppyundertones.

Thornbridge Bakewell, Derbyshire 2005

Sequoia 4.5%Beautiful citrus and pine notes. Smooth and velvety, amedium body with hints of roasted hazelnut, toffee andcaramel malt flavours.

Wild Swan 3.5%Wild Swan is white gold in colour with aromas of light bitterlemon, a hint of herbs and a subtle spiciness.

Timothy Taylor Keighley, W. Yorks 1858

Best Bitter 4%Hops and fruit combine well with a nutty malt character inthis drinkable bitter. Bitterness increases down the glass andlingers in the aftertaste.

Golden Best 3.5%This clean-tasting, refreshing, amber-coloured traditional Penninelight mild is malty throughout. Fruit in the nose increases tocomplement the delicate hoppy taste. A good session beer.

Titanic Burslem, Stoke on Trent, Staffs 1985

Iceberg 4.1%Flowery and citrus aroma of lemon and grapefruit. Greatraspy hop mouthfeel with refreshing hoppy bitterness and alingering finish.

Nautical Mild 4.8%A dark ruby beer with a knotty juxtaposition. Sweetness fromthe dark malts preludes the smooth dryness of the hops.

Tring Tring, Herts 1992

Mansion Mild 3.7%A smooth, creamy, ruby dark mild with a fruity palate andgentle late hop aroma

Woodland Bell 4.5%A clean and very crisp golden beer with a generous andpleasant hop aroma. Admiral hops yield a bitterness thatcompliments and lingers refreshingly on the palate.

Two Towers Hockley, Birmingham 2010

BSA 5.4%A more malty stronger ale with a full body, reflecting theflavours and characteristics of traditional English ales.

Jewellery Porter 5%A full-bodied wholesome stout with a thick and slightlychocolate texture underlined with long, fulfilling English hops.

Mott Street Mild 3.6%A sweet quaffing mild ale in the true Midlands tradition.This mild is deep ruby red in colour, and has a sweet and full-bodied flavour with the balance provided by the traditionalGoldings and Fuggles hops.

Tydd Steam Tydd St. Giles, Cambs 2007

Barn Ale 3.9%A golden bitter that has good biscuity malt aroma and flavour,balanced by spicy hops. Long, dry, fairly astringent finish.

Quench 4.4%Golden refreshing sun-downer! Brewed with the addition ofChinese Root ginger, which combined with Sarachi Ace hopsgive a balanced lemon and ginger flavour.

Sandman 5%Deep golden strong bitter. Boldly hopped, predominantly withAustralian Galaxy hops, importing clean citrus flavours andaroma of passion fruit.

Wapping Liverpool, Merseyside 2002

Baltic Gold 3.9%Hoppy golden ale with plenty of citrus hop flavour. Refreshingwith good body and mouthfeel.

Bitter Old Ale IPA Strong Bitter Mild Stout/ porter Speciality / Lager Golden

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Whim Buxton, Derbyshire 1993

Flower Power 5.3%Initial warmth followed by intense citrus flavours developing.Medium to full bodied, with complex hop character. Dryfinish and very hoppy aroma.

Hartington IPA 4.5%Pale and light-coloured, smooth on the palate allowing malt topredominate. Slightly sweet finish combined with distinctivelight hop bitterness. Well rounded.

Williams Bros. Alloa, Clacks 2003Fraoch Heather Ale 5%

The unique taste of heather flowers is noticeable in this beer. Afine floral aroma and spicy taste give character to thisdrinkable speciality beer.

Midnight Sun 5.6%A spiced porter created from a blend of malted barley, oats,roast barley, chocolate malt then balanced with a generoushelping of hops. An after bite of fresh root ginger elevates thisale to another level.

Wilson Potter Middleton, Manchester 2011

LX 3.6%A blonde beer with a full bodied, rounded bitterness and acrisp fruity blackcurrant aroma and finish.

Ruby Red 4.4%An easy drinking rich ruby ale with a full bodied malty berrytaste and a floral hop finish.

WJ King Horsham, W. Sussex 2001

Brighton Blonde 3.9%This golden, pale blonde ale has a distinctive hoppy aromaand the merest hint of malt to complement the hops. Theaftertaste develops the hops further with an increasing drynessand straw bitterness to finish.

Kings Royal Mild 3.6%A tawny coloured classic mild, lightly hopped, lacking anyobvious bitterness and extremely thirst quenching.

Wooden Hand Truro, Cornwall 2004

Cornish Gribben 4.1%A distinctive well hopped beer with citrus and fruit notes, anda well balanced bitter sweet finish.

Pirate's Gold 4%A golden coloured quenching beer with great hop character.Full fruit in the mouth with good hop balance and a long dryfinish.

Woodforde’s Woodbastwick, Norfolk 1981

Headcracker 7%Pale but strong and full-bodied. Carries an intricatecombination of plums and damsons countered by anabundance of 'citrus' hopping.

Nelson's Revenge 4.5%An infusion of vine fruit, malt and hops provide a rich,rewarding experience. The aromas and flavours bouncemerrily along to a sweet, Madeira-like finale.

Norfolk Gem 4.3%A well balanced amber ale with intriguing hints of malt,blackcurrant and citrus fruits and a satisfying bitter finish.

Norfolk Nog 4.6%Smooth, rich and rounded 'Old Ale' with velvety texture andhints of chocolate, treacle and liquorice.

Beer List Colour Key for Beer Styles : Bitter Old Ale IPA Wheat Mild

THEBURLEIGHARMS

9-11 Newmarket Road CB5 8EG Tel: 01223 301547

Web: burleigharmscambridge.co.ukemail: [email protected]

5 real ales always available check our website for details.

Open all day and home cooked foodserved all day.

Beer garden and Wi Fi

LESS THAN

10 MINS WALK

FROM FESTIVAL

Festival Special

20p OFF a pint of real ale

for CAMRA membersor if you present this

programme

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Woodforde’s Woodbastwick, Norfolk 1981

Once Bittern 4%A copper coloured ale with a distinctive aroma of rich spice andcitrus fruit. The palate is a blend of sweet malt, fruit andwarm spice, and the finish dry.

Sundew 4.1%Subtle golden beer. Pale in colour and light on the palate witha distinct hoppy finish. Deliciously golden and refreshing.

Wherry 3.8%Fresh and zesty with crisp floral flavours. A background ofsweet malt and a hoppy 'grapefruit' bitter finish this championbitter.

XT Long Crendon, Buckinghamshire 2011

No. 3 4.2%An IPA style beer made with lots of Celeia, Columbus andCluster Hops, on a base of CaraRed Malts.

No. 6 4.5%Rich ruby red beer, malty and smooth with a cascade hopfinish.

No. 9 5.5%Nine malts, nine hops and two strains of yeast produce a verydifferent beer. Big malt aroma on a bitter but balanced hopfinish.

Stout/ porter Speciality / Lager Golden Barley Wine Fruit Beer

Manor Barn, Tydd St Giles, Cambs PE13 5NE

Tel : 07932 726552www.tyddsteam.co.uk

39th Cambridge Beer Festival 27

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The Empress Pub...‘Probably the BestPub in Cambridge’

Tucked away on Thoday Street, a quiet residential Street at the Romsey Town end of Mill Road,The Empress is a popular unassuming pub where it pays to be in the know. You could live in Cambridge fora long time before discovering it exists. It might be a little hard to find, but it’s worth the small search.It’s small external area, complete with handy rings for bikes, belies the large interior area, which boasts

three welcoming rooms and a beer garden with many benches. The sparkling toilets were refitted in 2008.The atmosphere is generally relaxed and welcoming and the clientele here are refreshingly mixed - you’reas likely to see the odd ARU student as an older real ale drinker. Their relaxed attitude also means thatboth pets and children are welcome at all times. It can get very busy on weekends, when last orders are

called at 12.50am on Friday and Saturday evenings. The pub is open all day Saturday and Sunday from midday.

The Empress is not a pub to skimp on entertainment either. Once the weather starts getting warmer, thebeer garden plays host to a barbeque or hog roast on Friday, Saturday and Sunday nights – weather

permitting. Our quiz night is on Tuesday evening and is all year round, it starts at 8.30 sharp and if youwant a seat it pays to be early.

This is a pub primarily for drinking, socialising and playing games. The Empress offers pool, darts,billiards, giant Jenga, a 50.000 track digital juke box and even a selection of board games. The selection ofreal ales which include,Ttribute, Doombar, Landlord, JHB, Ringwood Best, and Pedigree are complimentedwith locally brewed guest ales from Buntingfords, Humpty Dumpty, Elgoods, Tydd Steam and others.

There is a great range of ciders, including Old Rosie scrumpy, Stowford Press and Aspalls on draught, and awide range of bottled ciders including Bulmers, Magners and Rekordelig fruit ciders. There is around 45different whiskies, with treats such as Laphroaig quarter cask, Bruchladdich, Dalmore, Glengoyne, and

Ardbeg to name just a few.

You can also suggest your favourite beer and Liz or Dave will do their best to get it in for you.If you are feeling hungry and the space can’t be filled with the usual fare of a packet of peanuts,

crisps or pork scratchings the Empress offer Meat or Vegetarian pizzas throughout the week, as well aschilli beef and vegetarian burritos and filled rolls over the weekend.

The key thing with the Empress is ‘word of mouth’. It’s a busy friendly pub. This is a lovely pub,

with a good community feel and all are welcome. Check us out at www.empressbadboy.com

and you are welcome to email me at [email protected], call the pub on 01223

247236 or call in and see us at 72 Thoday Street.

The Empress Cambridge Branch Pub of the Year voted by CAMRA 2010

Advertising Feature

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30 39th Cambridge Beer Festival

‘Olivers Choice’ voted Best East AnglianBottled

Cider by CAMRA 2009- 2010

Makers of a range of award-winning organicciders, including our User Friendly, Original,

Owld Norfolk (voted East Anglia’s best cider),Special Reserve and our Rum Cask.

Also our Norfolk Perry (subject to availability)

Tel: 01379 687687www.crones.co.uk

Range of organic juices also available

Award-winning, family Cider makers since 2006

[email protected]

Tel: 0118 974 4649or 07836 296996

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Cider and Perry

Cider and PerryWhy can't we keep up with you? Every year for thepast 4 years you've drunk the cider bar dry! Eachyear we've got in more cider and perry, this yearbeing no exception. As usual, there are a few cidersand perries from producers who have never been atCambridge before, and we have many who have notbeen seen for several years.

All of the well-known ‘industrial’ ciders are notrecognised by CAMRA as ‘Real Traditional Cider orPerry’. Many people have rediscovered the delightsof Traditional Cider and Perry and the rich world offlavours they offer to those sampling theirdelights. Real Cider and Perry represent a traditionthat has been enjoyed in Britain since Romantimes. Whilst the methods of production havebenefited from modernisation, the basics still staythe same. Pick the fruit, press the fruit, allow toferment, enjoy. This results in a product that isunpasteurised, uncarbonated and full of naturalflavours.

Cider and Perry can be any combination ofmellow, aromatic, tangy, sharp, fruity, or tannic, aswell as being sweet, medium or dry. These are realflavours not masked by cold temperature or fizz! Atthis festival, not only do we bring you a wide rangeof ciders and perries from most cider producingareas, but also an expanding range from our ownregion. A few of the ciders and perries new to thefestival are from East Anglian producers. Please beaware that traditional ciders and perries typicallyhave higher alcohol content than most of thecommercial cider you get in pubs or supermarkets,so please drink responsibly and enjoy your time atthe festival. Visit www.drinkaware.co.uk for moreinformation on responsible drinking.

Enjoy!

Wassail Your Cider Bar Staff

Continued overleaf

39th Cambridge Beer Festival 31

CIDER LISTApple Cottage Hertfordshire

F.T.J. Filthy Tramp JuiceMuxnutzRumble (Rum Cask)Bollhayes Devon

CiderBrook Farm Herefordshire

CiderBuffoon’s EssexRibcrackerCam Valley Cambridgeshire

Discovery BlendIdared (SV)Russet Blend

Cassels Cambridgeshire

Dabinett (SV)StockYarlington Mill (SV)Chucklehead Devon

CiderCiderfect GloucestershireCiderCJ's Monmouthshire

CiderCornish Orchards CornwallCiderCromwell Cambridgeshire

Oliver’s ChoiceOliver’s Sweetheart

Crones Norfolk

Owld NorfolkRum CaskUser Friendly (Organic)Crossmans Somerset

CiderDay’s Cottage GloucestershireCiderDouble Vision KentCiderEast Norfolk Norfolk

Bolder ReedDiscovery (SV)Norfolk HaymakerGlebe Farm Cambridgeshire

Side-R

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32 39th Cambridge Beer Festival

Green Valley Devon

CiderGwatkin Herefordshire

Norman (SV)Gwynt Y Draig Glamorganshire

Black DragonHandmade Cider Co Wiltshire

CiderHartland GloucestershireCiderHecks Somerset

CiderHereward Cambridgeshire

CiderCider AppleHunt Devon

CiderMarshwood Vale Dorset

Straw PressedMillwhites Hertfordshire

Michelin (SV)Rum CaskWhisky CaskNewton Court Herefordshire

CiderOakwood East SussexCiderOliver’s Herefordshire

CiderParsons Choice Somerset

CiderPickled Pig Cambridgeshire

Famous Grice WhiskeyCaskFarmhouse Bone DryLaxton Superb (SV)Old SpotPorker’s SnoutRum CastPookhill East SussexRum Reserve

Potton Press BedfordshireCrisp ‘n’ DryHappy MediumSweet SpotRaglan Cider Mill Monmouthshire

CiderScropton Derbyshire

CiderSheppy's Somerset

CiderSwallowfields Herefordshire

CiderTutts Clump BerkshireDiamond JubileeRoyal BerkshireVenton Devon

Straw PressedWaggon & Horses Cambridgeshire

Drunken HorseWestcroft Somerset

Janets Jungle JuiceWhin Hill Norfolk

Browns (SV)CiderMajor (SV)Wilkins Somerset

CiderWinkleigh Devon

Autumn Scrumpy

PERRY LISTBrook Farm Herefordshire

PerryCam Valley Cambridgeshire

PerryCromwell Cambridgeshire

Roundhead PerryCrones Norfolk

Norfolk PerryDouble Vision KentImpeared Vision Perry

Gwatkin Herefordshire

Farmhouse PerryGwynt Y Draig Glamorganshire

Perry

PyderHartland GloucestershirePerryHecks Somerset

PerryLittle Red Rooster East SussexCider PerryMoores GloucestershirePerryNewton Court Herefordshire

PerryOakwood East SussexPerryOliver’s Herefordshire

PerryPenallt Monmouthshire

PerryRaglan Cider Mill Monmouthshire

PerrySwallowfields Herefordshire

PerryTroggi Monmouthshire

PerryTutts Clump BerkshireFarmhouse Perry

W.M. Watkins Monmouthshire

Perry

Whin Hill Norfolk

Perry

APPLE JUICECam Valley Orchards Cambs

BramleyCoxRusset

Cider and Perry

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The Cambridge Blue

You can find us at 85 - 87 Gwydir St Cambridge CB1 2LG Tel 01223 471680

On the web www.the-cambridgeblue.co.ukFacebook, Twitter and [email protected]

where the beers are updated regularly

Cambridge and District Cider & Perry Pub of the Year 2012Cambridge & County Pub of the Year 2011

Opening Hours 12 - 11 Mon - Sat and 12 - 10.30 on Sunday

Food Service 12 - 10 Mon - Sat and 12 - 9 on Sunday

14 Real ales on hand pump or straightfrom the cask

Stout and Mild always available

Ever-changing Draught imported beersReal ciders and perries

PLUS e largest selection of Belgian and World Beers in the area

A Real Ale Paradise

Different Real Alessold from 17.10.07

Cider and Perry FestFri 1 June - Tues 5 June

Summer Beer FestTues 26 June 5pm - Sunday 1 July including the Gwydir Street Party

on 30 June 2 - 9

FREEWi-Fi

2548Dog and Child Friendly

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Site Map

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36 39th Cambridge Beer Festival

The Maypole Beer Festival24 real ales from micro breweries available

during Cambridge beer festival week 21st - 28th May

90 Mill Road, Cambridge CB1 2BDtel/fax 01223 315034 [email protected]

79 Victoria Road, Cambridge CB4 3BSte/fax 01223 576292 [email protected](smaller but perfectly formed range)

BacchanaliaBacchanalia is the best beer shop in Cambridge specialising in British, Belgian, German and U.Sbeers. We have a huge range, over 300 beers in stock, with 1000s available to order.We also sell draught British beer (concentrating on local breweries) to take away, either for a quality sup at home, or in larger quantities for parties.

‘live life, love beer’

www.winegod.co.uk

Join us on twitterbacchanalia_cam

Bacchanalia Cambridge

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As the selection of beers for our foreign bar isnot finalised until just before the festivalopens, the full list of beers will be available onthe bar itself.

Our focus this year is on micro breweriesfrom in and around Amsterdam. We hope tohave draught beers from de Roos, ‘t IJ, and dePrael breweries and there’ll also be some otherDutch micro breweries represented - such asDe Molen!

As always, we have a cracking range of beersfrom Belgium and Germany with some rare andunusual ones making an appearance, alongsidesome draught micro brewery beers from theUSA. Don’t forget, you can get many of thesebeers from the Bacchanalia shops in Cambridgeor from Beers of Europe in Setchey, Norfolk.

BAR RULESPlease read these and enjoy the festival!

No drinking from the bottle. All beer will bepoured into your glass. No glass, no service.

Bottles do not leave the bar. This is a safetymeasure designed to protect you, as well as thebottle costing us a deposit.

Enjoy yourselves. If you have any questions,and we are not busy, then please ask. Ourvolunteers like talking about beer!

If you’re new to foreign beers or just want torefresh your memory, here’s a quickintroduction to some of the styles of beer youmight find at our bar:

PILSNER AND HELLES BEERThe Germans brew many variants of standardlagered, or Pilsner, beer. The main style inBavaria is the Hell or Helles style. This is thestandard beer in most Bavarian bars. Generallyfrom 4.5 to 5% and malt accented, theyconform to the German Reinheitsgebot(German Purity Law). In the Franconia region,these beers are known as Volbier.

Other German lagered or Pilsner beers,include Pilsner, Dunkel (dark lagered beer),Kellerbier, Marzen, Spezial, Bock andDoppelbock.

There are excellent lagered beers out there,but unfortunately few are made in the UK. TheGermans and Czechs brew the best, with somegood ones being made in Holland too. AlthoughJupiler, a bland Pils, is Belgium’s best sellinglagered beer, ignore it along with most otherBelgian Pils beers. The Belgians should stick towhat they do best – brewing beer, not lager.The same goes for the UK: British massproduced lager = rubbish.

TRAPPISTOn first mention, many assume these beers aremade by Trappist monks. This is not quite thecase. In order to be called ‘Trappist’, the beersof the brewery must be made in a brewerycontrolled and occupied by monks of the

Foreign Beers

Foreign beers

Continued overleaf

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strictest Benedictine order, although in reality,the monks have little to do with the brewingnowadays. So Trappist is really an appellation oforigin these days, and only seven abbeys (orbreweries) are legally permitted to use theTrappist name.

There are six in Belgium: Westmalle(Antwerpen) and St Sixtus (Westvleteren) inWest Flanders, and Abbaye Notre Dame deScourment (Chimay), Abbaye Notre Dame deOrval, Abbaye Notre Dame de St Remy(Rochefort) and Achel, all based in Wallonia. Theseventh, La Trappe (Konighoven), is over theborder in the Netherlands. Please be careful ofnames as there is also an abbey range of beerscalled St Sixtus, which DO NOT come fromWestvleteren – the Westvleteren beers don'tusually have a label.

Usually, each brewery produces three beers,either a single or 6, a double (dubbel) or 8, anda triple (tripel) or 10. The exceptions to thisare: Orval, who produce only one; Chimay whodo colours (red, white and blue); andWestmalle, who make an Extra. Westvleteren 6,Rochefort 6 and Westmalle Extra are notusually seen outside the abbeys as these beersare brewed largely for the monks themselves. Infact, rumour has it that this is where single,dubbel and tripel came from. Single for therank and file monks, dubbel for the seniormonks and tripel for the abbot!There are many good ‘Abbey’ beers, which

although brewed like Trappist beers, cannot becalled Trappist as they do not come from thesix abbeys.

SOUR BROWN ALEThese beers come mostly from the EastFlanders area of Belgium (centred aroundGhent). They use Vienna Malts and are usuallymatured from the brown ales associated withthe town of Oudenaarde. Properly brewed,these beers are simmered overnight, ratherthan boiled, then fermented in open vats for upto six weeks, before being stored in old oakcasks for nine months before bottling. The best

example was Liefmans Gouldenband butproduction methods have changed and it is notthe beer it once was. The other excellent one isonly found in a small town north ofOudenaarde called Eine, from a brewery calledCnudde. The beer is only available on draughtin the town, however. Sour Red ales are verysimilar to the sour brown, but come from WestFlanders. The Old Cherry style is made usingsour brown. It is similar to Lambic, althoughmuch sweeter.

LAMBICThe Lambic style of beer dates back to before the13th century. It is only brewed in Brussels andthe Pajottenland region (sometimes known asthe Senne Valley) to the south east of the city.

Lambic is a catch all word for the collectionof beers known as Lambic, Gueuze, Kriek,Framboise, Faro and other specials. The cost ofthe beer seems high until you find out whatgoes into making it - they aren't known as the‘champagne of beers’ for nothing. First of all,the mash is different: a combination ofunmalted wheat and barley is used. Themashing then follows a process known as adecoction, where the mash has portions ofboiling water added at various stages. The wortis boiled for at least three hours with agedhops that have lost their bittering power, butstill retain their antiseptic properties.

It is only usually brewed from October toMay as high temperatures can spoil thefermentation. Once the mash has finished, thewort is pumped up to the top of the breweryinto very shallow fermenting tanks. Thenspecial louvres in the top of the brewery areopened which allow wild yeast to flow in andferment the wort. There are many strains ofyeast in Lambic but the main two found in andaround Brussels are known as Saccharomycesand Schizosaccharomyces yeasts. Once thewort is fermented out, it is pumped intowooden casks where it is left to ferment for upto four years.

Foreign Beers - continued

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Some Lambic is sold off when it is betweenthree and six months old. This is known as Fos orFox Lambic, which means young Lambic. Thistends to be very sour, cloudy and golden yellow toorange in colour. It is very difficult to find on sale.

The brewers are not the only people in theLambic story. To make a Gueuze, usually ablend of two different ages of Lambic areblended together (the oldest being four years).This is carried out by a 'Blender of Lambic' -even rarer than a Lambic brewer – who seemto be an endangered species. Well-blendedGueuze beers such as Cantillion (brewer andblender) or Drie Fonteinen (brewer andblender) are probably some of the mostcomplex, beautiful drinks in the world. Gueuzeis sharp, tart and sour, with subtle, complexundertastes. If left for a few years, subtlechanges in the flavour leave a Gueuze morerounded and not so sharp, but sooo drinkable.

Faro is a rare blended version of youngLambic, sweetened with caramel and candysugars which produces a sweet and sour taste.Kriek and Framboise are produced by adding

either six to 12 month old Gueuze or Lambic toa cask of cherries or raspberries and thenleaving it to ferment for months. The fruit isslowly dissolved into the beer and tastes likeno fruit drink you have ever had - it blowsalcopop into the weeds!

Not everyone will like the proper, sourLambics. Be warned, a lot of Belgian breweriesmarket sweet industrial fruit beers, which froma personal point of view are no where near asgood as the sour Lambics.

SAISONA little known beer style from the depths ofthe Wallonian part of Belgium (the Frenchspeaking part). Originally designed to be asummer drink only (hence the ‘Saison’ or‘Season’ name), the beer is now available allyear round. Saison brewers found fermentationa tricky business during the heat of thesummer, so to combat this they brewed beers

between 5 and 7% in the spring, then chockedthem full of hops to survive the storage in theheat. During the process most of the sugar inthe beer turns to alcohol producing the greaterstrength of the beer.

The result is that you have a very hoppy beerthat has many different subtle tones andflavours – truly a beer to savour. Today, manyof the old style Saisons have been changed somuch to compete with mainstream beers thatthey are not really Saisons, but fear not, thereare still excellent examples of these beers todelight you.

RAUCH BIERThis is purely a German beer. Rauch, or smokedbier, is now only found in the Franconia area ofGermany. The barley malt is infused with thearoma of beechwood smoke to give the beer aburnt, burger flavour. It feels like it would gowell with a good barbecue.

WEISSE, WHITE, WIT BEERSWheat beers, as the name implies, are madeusing wheat, either partially or entirely. Thesebeers are also top fermented in most cases. InGermany the standard practice is 50% wheatand 50% barley mix.

The beer is known by different namesdepending on country and speaking origin.Most common are Weisse, Wit, Witbier, BiereBlanche and Tarwebier. These basically alltranslate as either White or Wheat beer.

Mostly around the 5% mark, the Germanvarieties tend more toward darker spicierversions whereas the Dutch and Belgianexamples are lighter and more citrus. Mostwheat beers are drunk with yeast in, which isadded after most of the beer is poured into theglass. There are oddities such as ‘Crystal Weiss’,which means the sediment has been removed,but to me, this spoils the beer. The beers alsotend toward the sweet side. The wheat used in

Foreign Beers

Continued overleaf

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the beers can, if unmalted, leave a strongergrainy flavour, like freshly baked bread. Thesebeers are best served chilled and can be veryrefreshing, particularly on a hot day. There arealso dark Weisse beers as well – these tend tobe more bitter.The one exception is the Berlin Weisse beers.

These are rather sour, and usually have fruitsyrups added to them.

BELGIAN, FRENCH AND DUTCH ALESThis is such a big subject that I will not go intodetail. Belgium produces so many good ales.Some have already been mentioned, such asTrappist and Abbey styles, but there are somany sub styles. Wallonian Ales have recentlytaken to using spices in a lot of their beers.Other styles, such as Old Red and Old Brownseem to be fast disappearing.

Then there are also some oddities that standout that do not categorise easily, such as theDe Dolle Brewery products (The Mad Brewers),but that is not to say that their beers are notgood, they are! Small new breweries mesh inwith old, established breweries, and so thebrewing goes on. The best known Belgian alesare light coloured and tend to follow in theDuvel mode, which is an 8% very light Blondeale packed full of hops.

The Dutch, on the other hand, have onlyrecently returned to the fold of quality brewinghaving got fed up with Heineken as much aswe got fed up with Watney's Red Barrel allthose years ago. However, their revolution ismore in the American way, with a small handfulof micro breweries springing up. If you arevisiting Amsterdam, then do not miss Brouwerij‘t IJj, which is one of my favourite breweries.

The northern French have been brewing for along time, and have some very interesting ales,and these days are just starting to experiment.

HONEY ALESA recent fad, particularly in the Wallonian areaof Belgium. Instead of using sugar, honey is

used to provide the fermentation. Leads to aninteresting ale with honey flavours.

KOLSCH BEERSThis style of beer is brewed only in and aroundCologne in Germany. Although it looks andtastes like a Pilsner, it is in fact, top fermented,and therefore, in fact an ale. Do not let this putyou off, the beers are fantastic.

ALT BEERSThese are a speciality beer from the areaaround Dusseldorf. Darkish and hoppy these arelovely refreshing beers with quite a maltyflavour.

Foreign Beers - continued

39th Cambridge Beer Festival 41

A Minimum of 7 Cask Ales Westons Perry & Pickled Pig Porkers Snout also

available

Large selection of Belgian & German BottlesFranziskaner, Leffe Blonde & Belle Vue Kriek on sale

Carry outs available • Monthly Curry NightsHome cooked food Mon - Sun lunchtimes

27 High Street, Histon, Cambridge CB24 9JD

Call (01223) 564437

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Once again weare very proud to be supplyingall the PrintedGlasses for thisyear’s CambridgeBeer Festival!

Top quality freshlyroasted coffees & coffeemachines for restaurants,

pubs & offices, incl. Fairtrade

& Organic beans.

Visit the Coffee Bar or contact Phill or Jane on

01223-560280and Get Real!

For all your bar, restaurant, catering and kitchen supplies, contact Phill or Jane on 01223-560280

Like real ale?You’ll love real coffee!

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THE CHEQUERS71 Main Road, Little Gransden

Tel: 01767 677348

CAMRA East Anglian Pub of the Year 2008Home of Son of Sid Microbrewery

Bob and Wendy Mitchell invite you totry their unique unspoilt village local

with its own special atmosphere

Huntingdon

CAMRA Pub

of the Year

2011

Proud to support theCambridge Beer Festival 2012

At Latta Hire Limited, we supply portable loos for all occasions from the most luxurious weddings and partiesthrough to building and large construction sites. Whether

you’re looking for a sturdy unit for work men, or a luxuryunit for guests dressed in their finest, we have the PortableLoo you need. We also supply mobile fridges, freezers and

chiller units for long or short term hire.

Call us today on 01487 842 333, or visit our website atwww.lattahire.co.uk

Latta Hire Ltd are pleased to support the 2012Cambridge Beer Festival

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The

Six BellsFulbourn

Winners of 2008 Camb & District Camra Pub of the Year6 real ales at all times, 2 constantly changing guests plus 1 real ciderGreat home cooked food (local ‘Game’ a speciality) and bar snacks

Real fires in winter and jazz sessions on the 1st and 3rd Wednesday night of each month

9 High Street, Fulbourn, Cambridge CB21 5DH Telephone: (01223) 880244 email: [email protected]

Beautiful quiet off-road garden for summerLarge function room and catering for parties, weddings

& business conferences

www.thesixbellsfulbourn.com

FREEWiFi

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The word cheese comes from Latin caseus,which means "to ferment, become sour".Hundreds of types of cheese are producedworldwide varying in style, texture and flavour.These variations are dependent on manyaspects; from the origin of the milk (both thetype and diet of the animal) to the butterfatcontent and the option of pasteurisation. Thevariations don’t stop there however, as thechoices of bacteria and mould, processing andaging, and even the inclusion of herbs, spicingor wood smoking can create completelydifferent flavours and styles. For colours aloneannatto can be added to create fabulous yellowand red cheeses that stand out dramatically. Inall this shows just how many cheeses youmight be missing if you don’t try something alittle different.

Now we know that there have been manyslanderous accusations against cheeses, fromnightmare giving escapades to poor health butwe are here to set the record straight.

Many people throughout history have impliedthat the consumption of cheese can lead tohideous nightmares; Charles Dickens himself lethis character try and blame apparitions on thepoor dairy product. In a study conducted byThe British Cheese Board (pun fully intended)in 2005 it was actually determined that cheesehas the opposite affect on the dreaming mind.

The majority of 200 people tested over afortnight claimed beneficial results from theconsumption of cheese before bedtime, sixBritish cheeses were used and each was linkedto different specific effects on the dreamsrecorded. Though some effects were recordedas vivid, colourful, and even cryptic, none werefound to produce anything near a nightmarestate. This result was not unsurprising to thosescientific people in the know, as cheesecontains an amino acid called trytophan whichhas been found to relieve stress and inducesleep.

Cheese is secretly a bit of a wonder food asshown by a study in 2009 completed by theCurtin University of Technology. The studyconsisted of comparing individuals whoconsumed three servings of cheese per day tothose who consumed five per day, finding thatthe increased consumption resulted in areduction of abdominal fat, blood pressure andblood sugar leading to possible weight loss.Cheese is also believed to have benefits on

health in respect to dental health; some studieshave revealed that cheddar, mozzarella, Swissand American cheeses can help to preventtooth decay. Though the exact reason for this isunder debate it may be due to the calcium,protein, and phosphorus in cheese protecting

It’s all aboutthe cheese

Continued overleaf

The Cheese List

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Continually implementing novel ideas and attractions topush real ale and for you, the real ale enthusiast!

15 Taps on our Bar!•Award Winning Food!Monthly Beer Festivals!

Recession Ales & Menu. Look for the ‘Recession Ale Range’logos on our beer pumps and for the ‘Recession Menu’

option in our menus.

Tapas Tuesdays • Steak & Wine Wednesdays Curry Club Thursdays • Sunday RoastHangover Breakfast Saturday & Sundays

Privilege Club Text Offers! Join our FREE club to access exclusive offers.Games in Bar, Blankets in Garden, and lot’s more!

www.kingston-arms.co.uk for details. 33 Kingston St, CB1 2NU. (Just off Mill Road) Tel: 01223 319414

Cambridge

CAMRA

PUB OF THE

YEAR 2012

Cambridge

CAMRA

PUB OF THE

YEAR 2012

Awarded

2nd Place!!

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Cheese List continued

the tooth enamel or in fact the cheeseincreasing saliva flow that leads to acids andsugars being washed away.

So now that you have learnt some interestingfacts about cheese, and have been swayed byits dairy goodness, why not come along to theCambridge CAMRA food stall - staffed byvolunteers. You will have the opportunity to trysome of our carefully selected cheeses in aplatter, at the reasonable price of £7.50,consisting of three cheeses of your personalchoice from the ones currently on display inthe chiller, a large chunk of locally baked breadwhich comes in Granary, Wholemeal, White,Onion, Sun-dried tomato or Date and walnut,free butter, and the available options of pickleand mustard. If you are feeling really daring,and I hope you are as I highly recommend it,why not also add a hand crafted Scotch egg orPork pie for an extra £2.00 along with othergoodies available such as marinated olives,Carrot cake and much, much more.

P = Made with pasteurised milkU = Made with unpasteurised milkV = Made with vegetarian rennet

Applewood Wheel (cow) PCreamy cheddar, smoked flavoured and coated in paprika.

Ashdown Foresters (cow) VA firm organic cheese.

Ashmore (cow) USuperb mature cheese.

Barkham Blue (cow) PRich and creamy with spicy depth.

Beenleigh Blue (sheep) PRich, sweet and crumbly with hints of burnt caramel.

Berkswell (sheep)Sweet, nutty firm texture.

Black Bomber (cow) PExtra mature cheddar.

Blacksticks Blue (cow) PSemi-soft blue cheese with an outstanding creamy, smoothyet tangy flavour.

Cahill's Porter (cow) PFirm tangy Irish cheddar flavoured with porter.

Cashel Blue (cow) PIreland's first blue cheese. Creamy, dryish texture and amellow flavour.

Celtic Promise (cow) UWashed in cider, it has an orange rind, supple texture anda spicy aromatic flavour.

Celtic Promise Smoked (cow) UA rich intense oak-chip flavour but still retaining thecreaminess of the original.

Cerney Pyramid Ash (goat) UA coated semi-soft cheese fresh clean taste with floral notes.

Cheddar Keens (cow)Artisan cheddar. Sweet, creamy and rich.

Cheddar Montgomery (cow) URich and nutty. Unpasteurised and made with traditionalrennet.

Cheddar Tobermory (cow)Clean, mouth-tingling acidity that is balanced by atexture softer than most cheddars.

Cheddar Westcombe (cow)Traditionally made, cloth-bound to give it an earthy taste.

Cheddar with Porter (cow) P V

Cheshire, Appelby's Red (cow) UCrumbly with a fresh, tangy flavour.

Cornish Yarg (cow) PSemi-hard cheese that is creamy under the rind andcrumbly in the centre. Wrapped in attractive silvery greennettle leaves, offering a delicate and unique flavour.

Cote Hill Yellow (cow) UContinental style with a delicious soft aromatic flavour.

Cumberland Smoked (cow) UA full, nutty, rounded flavour and a smooth butterytexture. Smoked over Cumbrian oak.

Derby Sage (cow) UMelted butter taste with subtle flavour of fresh sage.

Devon Blue (cow) PMoist and delicately crumbly with a lively bite from theblue.

Continued overleaf

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Dorset Blue Vinney (cow)A slightly crumbly blue cheese with a pleasantly soft taste.

Dorset Drum (cow)Medium-strong flavour. Exceptionally sweet and tangy.

Double Gloucester with Chives (cow)Hard cheese with mellow flavour.

Durrus (cow)Irish semi-soft low fat cheese with a rich buttery taste.

Exmoor Blue (cow) UFairly firm-textured with sweet, buttery taste of rich milkwith gentle herbal undertones.

Golden Cross (goat)These bloom-rinded logs are first coated in ash. They havea dense, even texture and a medium-strong flavour.

Goodweald Smoked (cow) URindless Olde Sussex, smoked over oak chippings giving arich flavour.

Gubeen (cow) PA traditional cheese form Ireland with a washed rind.

Gubeen Smoked (cow) PCreamy with lots of mushroom and nutty aftertastes,smoked over oak.

Harbourne Blue (goat) PFirm blue goat cheese with a creamy, melting texture.

Hereford Hop (cow) PMellow sweet cheese covered with hops.

Isle of Mull (cow)Dense farmhouse cheddar.

Keltic Gold (cow) PSoft cheese with a creamy flavour washed in local ciderthree times a week to create an edible rind.

Leicester smoked (cow) P

Lincolnshire Poacher (cow)A soft cheese with earthy overtones.

Mexicana (cow) PCheddar style cheese containing hot peppers

Milleens (cow) PA soft, washed rind cheese from South West Ireland. A richfloral taste with a firm creamy texture.

Mrs Bell Blue (sheep) PCreamy and smooth with blue veins dotted through.

Mull of Kintyre (cow) PMature Scottish cheddar with a strong flavour.

Old Worcester (cow) PLovely cheddar-style cheese with a unique creamy texturethat melts in the mouth.

Olde Yorke (sheep)Similar to Feta, but more moist. Creamy and soft.

Olde Sussex (cow) UFirm cheese with a full body and plenty of flavour.

Oxford Blue (cow) PCreamy semi-soft blue cheese.

Shropshire Blue (cow) PSimilar to Stilton but with an orange colouring, neveractually made in Shropshire. A firm creamy texture.

Slipcote (sheep) PMoist with lemony fresh tang.

The Cheese List continued

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Cheese List continued

Somerset Brie (cow) VSoft mild cheese with Brie bloom.

Somerset Camembert (cow) VRich and creamy with a soft, edible white rind.

Spenwood (sheep) UMoist and mild cheese with a delicate grassy tang.

Stilton Cropwell Bishop (cow) PFirm blue cheese.

Stilton with Apricot (cow) PCrumbly white stilton with chopped Apricots.

Stinking Bishop (cow) PA semi-soft full fat rind washed cheese with a potent smell.

Suffolk Gold (cow) P VCreamy semi-hard farmhouse cheese with a rich goldencolour.

Suffolk Blue (cow) P VLightly blue-veined, soft and creamy.

Sussex Scrumpy (cow) UAssertive herbs battle it out with cider and garlic in astrong cheddar-type cheese.

Ticklemore (goat) PHerbaceous flavour with a hint of marzipan and crumblytexture.

Wedmore smoked (cow) PCaerphilly smoked.

Wensleydale smoked (cow) PA firm smoked cheese.

Wensleydale cranberry (cow) PA firm cheese containing cranberries.

Wobbly Bottom soft (goat)Soft goat's cheese, plain or rolled in chilli, garlic, sweetpepper, black pepper, chive or Piri-Piri.

Wobbly Bottom hard (goat)A hard goat cheese containing either chill or Piri-Piri.

Y-Fenni (cow) VA mature cheddar cheese blended with whole-grainmustard and Welsh brown ale. Full, tangy flavour, moisttexture, pale-yellow colouring speckled with the mustardgrains.

Yorkshire Blue (cow) VA mild, soft, creamy, blue veined cheese.

WATERBEACH SUN‘THE PLACE FOR GOOD QUALITY REAL ALE’

BIG SCREEN SATELLITE SPORTS

HOMECOOKED FOOD 6 DAYS A WEEK

FUNCTION ROOM AVAILABLE

FUTURE LIVE MUSIC

MAY 26th

LegendJUNE 23rd

Fred’s HouseJUNE 30th

TomcatJULY 14th

Patrick Fitzgerald

www.thesunwaterbeach.co.uk

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50 39th Cambridge Beer Festival

Craig and Jenna welcome you to their unspoilt and traditionalpub serving 6 well-conditionedales with changing guests allserved in oversized glasses, socome and enjoy a full pint!

Freshly prepared seasonal menu.

Our secluded garden remains smoke-free.

The Free PressThe Free Press7, Prospect Row, Cambridge CB11DU

Phone 01223 368337

Charity Cycle Ride3rd June

Distance - 400 miles in 5 daysfrom Cambridge to Paris

In aid of cancer research uk

Craig and Customers are raisingcash for customers lost to cancer

To donate please go to:www.justgiving.com/craigbickley0308

A warm welcome awaits at

The Ancient Shepherds Fen Ditton

Real Ales includingGuest Beer

Good Food for the last 10 years!Open: 12noon - 2.30pm and 6pm - 11pm

(12noon - 6pm Sunday)

5 High St, Fen Ditton, Cambridge CB5 8ST

Tel: 01223 293280

Binghams Brewery started brewing in November 2010in Ruscombe, just outside Twyford, Berkshire. We arecommited to brewing a diverse range of fine ales withflavour and character for supply to pubs and direct to

the public.

Shop open: 2-6pm Mon-Thu, 2-7pm Fri, 12-6pm SatClosed Sundays and Bank HolidaysGift packs and free tasters available

Also shop online at: shop.binghams.co.uk

15 mins walk from Twyford Train station

Brewery Tours on Saturdays by appointment

Binghams Brewery Ltd Unit 10 Tavistock Industrial Estate,

Ruscombe Lane, Ruscombe, Twyford. RG10 9NJwww.binghams.co.uk Tel: (0118) 9344376

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The Chilford Hundred vineyard and winery is atChilford Hall, a little over 10 miles from JesusGreen. The first vines were planted 40 yearsago, in 1972. The grapes are still harvested byhand and the whole process from grape tobottle takes place on the estate. One of thewinery buildings is a timber framed barn whichoriginally stood nearby in the village of Linton -it was due to be demolished, but was insteadmoved beam by beam to Chilford Hall in 1976.

Schönburger/Müller Thurgau 201011% ABVGrape: Schönburger and Müller ThurgauCharacteristics: This young, clean, refreshinglight wine presents with a pale golden hue andan elegant bouquet of fresh melon. It isbursting with lemon and lychees flavoursleaving a hint of apricot overtones on thepalate. This wine is currently the driest of ourwhite wines. Winner of a bronze medal fromthe East Anglian Wine Growers Association.

Müller Thurgau/Ortega 201011% ABVGrape: Müller Thurgau, Schönburger andSiegerrebe Characteristics: A pale greeny yellow colourwith a herb and yeast nose. You will find thatthis develops into an unusual slight burnt sugarwith strong hints of red apples. The fresh fruitflavours give a rounded yet crisp palate makingit smooth and clean tasting.

Müller Thurgau/Siegerrebe 200911% ABVGrape:  Müller Thurgau and SiegerrebeCharacteristics: This medium sweet wine ismade distinctive by its elegant elderflowerbouquet. Pale golden green in hue, the wine isbursting with red apple and pear flavours.

Granta Valley Red 200910.5% ABVGrape: Rondo, RegentCharacteristics: A full bodied, deep rubycoloured wine, matured in French oak barrels.This blend of Rondo and Regent grapesprovides masses of rich plum and cherryflavours finishing with vanilla and blackberries.Winner of a silver medal and the Founders’Trophy from the East Anglian Wine GrowersAssociation.

Chilford Hundred 2005 Sparkling Rosé12% ABVGrape: Müller Thurgau, Reichensteiner andDornfelder Characteristics: Distinctive pale pink winewith an initial rush of small sparkling bubblesenticing the nose with a bouquet of freshstrawberries, whilst the palate is tantalisedwith the creamy notes of summer fruits. Thissparkling wine is full, fresh and refined with alingering finish of toasted almonds. Winner of asilver medal from the East Anglian WineGrowers Association.

Chilford Hundred 2009 Sparkling White12% ABVGrape: Müller Thurgau, Reichensteiner andPinot NoirCharacteristics: This delicate wine openswith a rush of fine bubbles bursting witharomas of mown grass, herbs and lemons. The palate immediately becomes awash withgrapefruit and lime zest, culminating in a fresh,lingering finish of kiwi and lemon.

Wine List

Chilford Hundred Wine

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John Anderson HireStandard and Luxury Mobile Toilets

for Large Events

Craft Fairs, Beer Festivals, Hospitality,Weddings and Exhibitions

•Mains or non-Mains Toilets•Disabled Toilets • Showers•Emergency Call-out Service

For Professional Advice Without Obligation,

Please Call - 01727 822485www.superloo.co.uk

[email protected]

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A traditional pub with 6 real ales and 4 realciders always on offer. Family friendly with alarge traditional restaurant that boasts a new

menu to suit all.

8 Bed and Breakfast rooms, all en-suite withdigital T.V, free Wi-Fi and full air conditioning.

New smokery offering smoked fish, meat & game. Homemade chutneys, jams

and pickles also available.

Our large beer garden has a play area andbouncy castle for the kids, spacious car park.

Contact us for large bookings or enquiries.22 Church Lane, Trumpington, Cambridge CB2 9LA

Telephone No: 01223 845102Email: [email protected]

Formally ‘The Unicorn Inn’

The Lord ByronInn & Smokery

Wellington Street, St. Ives, Cambs

Tel: 01480 465601Serving Six ConstantlyChanging Real Ales

Heated patio area

Enjoy a good pint oftraditional ale in

traditional surroundings

Good Beer Guide ListedLunches served daily 12 - 3pm

Sunday roasts served from 12 - 4pm

THE OLIVER CROMWELL

2008 Hunts

Food &

Drink

Awards

‘Pub of t

he Year’

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Mead is an ancient, honey-based alcoholicdrink. Dating back as far as 9,000 years, it wasat the heart of many cultures and still remainsso today. One supposed origin of the word'honeymoon' comes from Viking newly-wedsdrinking mead for one full cycle of the moonfollowing their wedding day. Its popularity inWestern society was maintained for centuriesas it was the drink of choice among membersof the Pagan community, noted for itstraditional use in religious ceremony. Onlywhen the Romans introduced wine and beer -both easier and cheaper to mass-produce - didmead steadily fall out of fashion.

Just as wine is made from grapes, cider fromapples and perry from pears, mead is madefrom honey. The honey is boiled with waterthen yeast is added which ferments with thenaturally occurring sugars. The mixture is thenleft for many months (if you can hold off forthat long) and once racked and bottled it willcontinue to strengthen. It's surprisingly hardwork avoiding giving in to temptation though!

During the boil, other ingredients may beadded to alter the outcome of the flavour.There are spiced varieties that contain thingssuch as cinnamon and nutmeg which taste nottoo dissimilar to Christmas mulled wine orsherry, and some of the more potent varietieshave been jazzed up with whisky or even rum.There really is an array of choice to suit anytaste, and although mead is generally sweet,there are dry ones available.

Lurgashall, West SussexBanqueting Mead 11%Well balanced, with a very full, sweet honeyed flavour,but not overly sweet.

Spiced Mead 13% Made using ingredients favoured by Elizabeth I, this hasa medium sweet spicy taste with a crisp but balancedacidity.

Dry Mead 15% Rich honey and caramel aroma, with a touch of citrus.Refreshingly dry and crisp, well balanced, honeyed taste.

Whisky Mead 20% Fortified with Scotch whisky, this has a sweet taste, withfine overlying tones of whisky and oak. Crisp but wellbalanced.

Maidenshair, Battle, East SussexBlack Mead 11.5% Similar to the Dark Mead, but with added blackcurrant.

Dark Mead 12.5% A medieval style dark mead.

Sussex Boar Hunter Liqueur Mead 22% Dark mead fortified with spirits and herbs.

Moniack, InvernessMoniack Mead 14.6% Made with heather blossom honey.

Vitis, Hornton, OxfordshirePriory Mead 12.5% Light sweet and golden.

Spiced Mead 13% Honey sweet spiced mead.

Tournament Mead 13% Medium sweet and full flavoured.

Monks Mead 14.5% Sweet, dark and rich.

Mead

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Mike and Ann welcome you to

The Carlton Arms Carlton Way, Cambridge Tel: 01223 367422

Wide selection of Real Ale served straight from the cask

OPEN ALL DAY 11am - 11pm Sun to Thurs, 11am - 11.30pm Fri and Sat

Food served Tues - Sat 12noon - 2pm & 6pm - 9pm Sun 12noon - 4 & 6pm - 9pm.

Wide selection of good value, great tasting food available

including Sunday Roast which is served between 12 and 4.

To find us either catch the C1 bus to Arbury fromChesterton Road outside the DHSS and alight at PerseWay, a 5 minute ride, or follow the map, about a 10minute walk, and you are ready for a pint and some food.

Jesus Green

We are Here!BEER FESTIVAL

Weds 11th July - Sun 15th July40+ Beers and Ciders

The Bicycle Specialists69 Trumpington Street Cambridge CB2 1RJ

Telephone: (01223) 352294and Notcutts Garden Centre, Horningsea CB25 9JG

Telephone: (01223) 860471

For the ultimatetransport solutions!

www.benhaywardcycles.com

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The Pigand Abbot

High Street, Abington Pigotts, Nr. Royston,Hertfordshire SG8 OSD

A traditional old country pub and restaurant with a warm and friendly atmosphere

Traditional Sunday lunch • Childrens Menu

Open all day Saturday and Sunday

4 Real Ales served including Adnams Bitter, London Pride plus 2 guest ales.

Bar meals are available every day.

A la carte menu is served in our restaurant Monday to Saturday.

The menu caters for all tastes including vegetarianand any special dietary needs.

Tel: 01763 853515

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Champion of the ThamesTraditional Real Ale pub, just fiveminutes walk from the festival.

OPEN ALL DAY

Good Beer Guide 2012 Listed

5 Real Ales Available(including 3 guests)

68 King Street, Cambridge01223-352043

Castle St, Cambridge CB3 0AJ

May not be the bestpub in the world, butit’s in the top two.

The Elm Tree

Orchard Street, Cambridge

TEN HANDPUMPS with ever changing guest beers available

01223 502632

The Albion36 Dunstable Street, Ampthill

The Wellington Arms40 Wellington Street,

Bedford01234 308033

The Globe43 Winfield Road, Dunstable LU6 1LS

01582 512300

The Brewery Tap14 Northbridge Street, Shefford

01462 628448

Why not try our other award winning pubs:

Bedfordshire

Pub Of The

Year 2008

NorthBedfordshirePub Of TheYear 2008

SouthBedfordshirePub Of TheYear 2008

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The White Horse Inn

Tel: 01954 232 470 for enquiries and bookingsFax: 01954 206 188

Warren and Pat welcome you to their 17th century traditional village Inn in Swavesey

• CAMRA Good Beer Guide listed

• Vast selection of malt whisky

• Log fires in each bar

• Beer garden & childrens play area

• Darts, bar billiards, separate pool room

• Family Sunday roast lunch

• Function/party room

Open all day at weekends

1 Market Street, Swavesey

Cambridge & District CAMRA

Pub of the Year 2009

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