cambridge beer festival guide 2013

40th Cambridge Beer Festival 3

Welcome to the 40th Cambridge Beer Festival

Back in 1974 Cambridge held thefirst ever CAMRA beer festival.Since those relatively smallbeginnings (see elsewhere in this

programme) both CAMRA and thefestival have grown. CAMRA now has

nearly 150,000 members, and this beerfestival is one of the largest in the country.

As well as celebrating 40 years of theCambridge Beer Festival, this year also marksthe 60th anniversary of the discovery of thestructure of DNA. In February 1953 FrancisCrick & James Watson rushed in to the Eagleon Bene’t Street to announce that they haddiscovered the secret of life. Working in theCavendish Laboratory (then nearby on FreeSchool Lane) and using data from RosalindFranklin & Maurice Wilkins they had workedout the now-famous double helix structure.DNA is responsible for transmittinginformation to each new generation of allliving cells. From just four simple components,these long chains build up in to genes, whichtell the cell how to make proteins. One verywell-studied organism is Saccharomycescerevisiae – brewers’ yeast. The gene adh1 isperhaps of particular interest to us at the beerfestival – it describes a protein which takessugar and converts it to alcohol and carbondioxide.

So whatever beer, cider, mead or wine youenjoy here today, the living things responsiblefor much of the flavour have at the core oftheir cells a molecule whose secrets wereuncoiled sixty years ago, only a few miles fromhere.

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.

Like all CAMRA festivals, Cambridge isorganised and run entirely by volunteers, andwe're always looking for more help. If you lookaround whilst at the festival, you’ll see that

although 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.

Please don't drink and drive. We also havesome young children on site during somesessions, so please moderate your language.Finally, remember the festival is near aresidential area, so please leave quietly – it willhelp us to continue to use this site in futureyears.

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-shirts or fleeces) or any other member ofstaff who will be able to contact a first aider.

Buying Your Beer

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 broughtyour own you can buy one from the glassesstall. If you don't want to keep your glass atthe end of the session, you can return itundamaged to the stall for a refund. Glassesare oversized and lined at third, half and pintmeasures. 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 atwhich they are working, so please checkcarefully before ordering. The beers listed inthis programme are those that we've orderedfrom the brewers, but we can't guarantee thatthey'll all be available all the time. Some beersmight be available that aren’t listed. Pleaserefer to the signs on the cask ends to seeexactly what’s on, and the prices.

Ciders, perries, mead, wine and foreign beersall have their own bars.

As with any pub, it is an offence to buy (orattempt 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 IDto prove you are over 18.

STAFFThe festival is organised and runentirely by volunteers – real aleenthusiasts who are doingthis because it’s fun. Dofeel free to ask us aboutthe beers, ciders and

the other drinks we have – we like talkingabout them and usually know quite a bit. Youcan even ask for a taste if you’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 orderingand have your money ready.

Stand as close as you can to the right placeon the right bar.

When you have your drinks move away fromthe bar as quickly as possible to allow others tobe served.

We’re only human, so please be patient! Wetry to serve everybody in turn, but when we’revery busy it can be difficult to keep track. Notethat drawing attention to yourself by bangingglasses, money etc. on the bar tends to becounterproductive.

Finally, enjoy the festival!

4 40th Cambridge Beer Festival

CAMRA doesn’t just organise beer festivals. Wealso campaign year-round for the drinker, onboth a local and national basis. The last yearhas seen some great successes.

On a national scale, the beer duty escalatorhas been scrapped. This policy was introducedby the last government in 2008 and continuedby the current one. This meant that duty onbeer was increasing by 2% above inflationevery year. CAMRA and other organisationshave campaigned hard to get this policyrevoked, and at this year’s budget thechancellor not only stopped the escalator butwent one better, actually reducing b r dutyfor the first time since the 1950s.

Locally, Cambridge City Council hasintroduced new planning guidelines thatexplicitly recognise pubs as things worthprotecting. This has made it harder for pubs tobe demolished and turned in to housing,making a fast return for the developer butdepriving the area of yet another pub. We’ve

already seen planningpermission denied on afew pubs that mightotherwise havegone. Some ofthese pubsunfortunatelyremain closed,but a number ofpubs have re-openedrecently or are about to– for example, theHaymakers, the CarpentersArms and the Brunswick(formerly Bird in Hand).

There are still loopholes in the planning lawthat let pubs close and turn in to shops orestate agents. We’re working with the citycouncil to resolve these. We’re also workingwith the planning authorities outside the cityto try and introduce planning guidelines thatwill work in those areas.

There are two things you can do to keep yourlocal pub open:

USE IT. Too often communities only

recognise the value of a pub once it’s gone.

GET IT LISTED AS AN ASSET OFCOMMUNITY VALUE. Assets of

Community Value were introduced by therecent Localism Act. This gives you a way to tellthe local council that the community wants tokeep a pub as a pub. If a pub on the list is puton the market the community is given time toexplore options for saving it. This has alreadysaved one pub - the Ivy House in South Londonwas bought by the community it served. If youthink your local should be on this list then wecan help you get it listed – contact CAMRA,either your local branch or nationally.


Keep Your Pub Open

Cask Marque accredited Ales

for the last 10 years

184 Sturton Street, Cambridge, CB1 2QF

01223 576093 www.thedobblers.com

(T&C apply)

LiveMusic Nights Fri 24th May: Easy Livin'

Sat 22nd June: The Fridgidaires Sat 6th July: Treble Damage

Open Mic night every 3rd Thurs of the month!

Now serving pizzas & snacks all day

- Eat in or take away

How It All Began

The Cambridge Beer Festival was born inNovember 1973, at a meeting of the recentlyfounded Cambridge & District branch ofCAMRA. The Cambridge Festival (an annualevent that’s now long gone) had featured adisappointing attempt at a beer festival in thatyear, and it was suggested that the branchcould do a far better job. This was generallyconsidered to be a good plan, even thoughnobody really knew what might be involved –there had been no CAMRA beer festivalsbefore.

David Short, the landlord of the Queen’sHead, Newton, agreed to hold the license. He remained the licensee until very recently,when the change in licensing law meant it wasno longer sensible. As well as a license, thefestival also needed beer: this was duly ordered,with a selection consisting of beers that couldbe found within about 40 miles or so ofCambridge. The Corn Exchange was booked,despite fears that it was rather too large.

As soon as the festival opened, it was clearthat CAMRA beer festivals were going to bepopular. Friends and relatives who’d come ascustomers found themselves behind the bar,and half the beer went on the first day. Anurgent re-supply followed – it was found thatsix firkins would fit in the back of an AustinMaxi.

The festival grew gradually over the followingyears, and remained in the Corn Exchange until1982. In that year the Corn Exchange was dueto be closed for refurbishment, so the beer

festival had to be held in April. There was nofestival in 1983, because the Corn Exchangewas still closed. By 1984, the Corn Exchangehad still to re-open, so an alternative home wassought. This took the form of the Guildhall,which also housed the 1985 festival.

In 1986 there were two festivals. The officialfestival took place on Midsummer Common –the first under canvas. As well as that event,there was also another beer festival: theCambridge Festival of Ales & Cakes took placein early January at Coleridge CommunityCollege.

In 1987 the Corn Exchange had finally re-opened and the beer festival moved back.Soon the festival had outgrown that site, and1991 was the last time the Cambridge BeerFestival was held indoors. 1992 saw the festivalunder canvas once again, on Cambridge CityFootball Club’s ground, just off Milton Road.The festival prospered on that site,growing unconstrained by walls. Eventhat was outgrown, and 2001 saw the28th Cambridge Beer Festival onJesus Green.

The passing of time has alsoseen the passing of people, andmany of those volunteerswho made the festivalwhat it is today are nolonger with us. Thereare, unfortunately, toomany to nameindividually, buthopefully they’dlike what wesee before ustoday.

Partlybased on anoriginalarticle by BobFlood.

“As soon as thefestival opened, it wasclear that CAMRA beerfestivals were going tobe popular.”

7


What is Beer?

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 remainedunhopped, and ale and beer brewers wouldremain entirely separate until the 17th century.However, after three centuries the unhoppedvariety had been all but wiped out. With veryfew exceptions all beer brewed today containshops 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 beers fermented withparticular types of yeast – so called ‘topfermenting’ 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 that only began to beunderstood in the 18th century. The selection ofyeast will often give a brewer’s beers a commonflavour, and many breweries will guard theirparticular yeast strain very carefully.

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 unmalted)may be used in some beers. Brewing sugars areused by some brewers and other flavourings,spices and even fruit may be added. As well assugars, malts also provide many of the flavoursin beer, such as roasted and caramel notes. Thecolour of a beer is almost entirely dependenton the variety and amount of malts used.

WHAT IS REAL ALE?Real ale is a beer brewed from traditionalingredients, matured by fermentation in thecontainer from which it is dispensed, andserved without the use of additional gas. It isdescribed as ‘living’ as it continues to fermentin the cask, developing its flavour as it matures,ready to be poured into your glass. Real ale isalso known as ‘cask-conditioned beer’, ‘real caskale’, ‘real beer’ and ‘naturally conditioned beer’.The term ‘real ale’ and the above definitionwere coined by CAMRA in the early 1970s.

HOW CAN I TELL IF IT’S REAL ALE?Real ale is full of flavour with a light naturalcarbonation produced by the fermentation thathas occurred in the cask. A real ale should beserved at cellar temperature (11–14°C) so thatthe flavour of the beer can be best appreciated.You can recognise real ale in a pub as it isusually served using a hand pump, although anumber of pubs sell the beer straight from thecask using nothing but gravity – like at thisfestival.

WHAT IS THE DIFFERENCEBETWEEN ALE AND LAGER?Real ale is produced by ‘top fermentation’ attemperatures of up to 22°C, which producesthe rich variety of flavours. 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 throughout thesummer. Indeed, lager is the German word forstore. However, most mass-produced UK lagersare matured for less than a week and do poorservice to the name. A few UK brewers produce

CONTINUED OVERLEAF

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What Is Beer? - continued

a real lager – BlackBar Bert’s Lager at thisfestival being one example.

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.

TASTING YOUR BEERTasting beer is much like tasting wine, butdon’t spit it out.

First, use your nose: the best way to sniffyour beer is with a half full glass. Give it aquick swirl, place your hand over the top tohold in the aromas and then dive in and take adeep breath. A lot of the aromas in lighterbeers come from the hops – for example somehop varieties give strong citrus fruit notes.Darker beers tend to have more coming fromthe malt, such as chocolate and roastedaromas.

Now, taste the beer. The first part of thebeer you’ll notice is any sweetness from themalts. Soon, the bitterness from the hops willstart to come through.

Ale-style beers are often broken down furtherinto various styles, although many beers are hardto fit in to one of these categories. We’ve chosena few examples for a few common styles.

Milds are low in bitterness and may be dark orlight. Although generally of a lower strength(below 4%) they can also be strong.Harvey’s Knots of May, 3%Son of Sid Muck Cart Mild, 3.5%Growler Mary’s Ruby Mild, 4.5%

Bitter is the most common beer style, usuallybrown, tawny, copper or amber coloured with amedium to strong bitterness. Light to medium

malt character may be present. Bitters vary instrength from around 3.5% to nearer 6%.Recently some brewers have produced beersbelow 3%, which often have a remarkabledepth of flavour.Brentwood BBC2, 2.5%Moonshine Cambridge Pale Ale, 3.9%Lord Conrad’s Slap ‘n’ Tickle, 4.3%

Golden Ales first appeared in the 1980s.These are pale amber, gold, yellow or strawcoloured beers with light to strong bitternessand a strong hop character that creates arefreshing taste. The strength is generally lessthan 5.5%.Bristol Beer Factory Acer, 3.8%Cambridge Brewhouse Misty River, 4.2%Woodforde’s Bure Gold, 4.3%

India Pale Ale (IPA) originally appeared in theearly 19th century. First brewed in London andBurton-on-Trent for the colonial market, IPAswere strong in alcohol and high in hops: thepreservative character of the hops helped tokeep the beers in good condition during longsea journeys. Look for juicy malt, citrus fruitand a big spicy, peppery bitter hop character,with strengths of 5% to much more. The recentappearance of “Black IPAs” has confused many,since they are definitely not pale.Milton Flava Bona, 6.2%Fellows Doctor Syntax, 6.5%Oakham Dreamcatcher, 6.9%

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,although some go higher.Beowulf Dragon Smoke Stout, 4.7%Mersea Island Oyster Stout, 5%Two Towers Jewellery Porter, 5%


Apart from our brewery bars from Brentwood,Growler & Woodforde’s, all the beer is arrangedon the bars alphabetically by brewery name,starting at the left hand end of the bar. Thetasting notes here have come from varioussources - CAMRA’s Good Beer Guide, thebreweries or our own painstaking research.

Unfortunately, for some beers we don’t havenotes. This is generally because the brewery orbeer is very new - in some cases, the festival isthe very first time the beer's appeared.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. Some beers are particularly limited inquantity – either due to the type of beer or thesize of the brewery. There may also be beersavailable that aren't on this list. The signsbehind the bar on the end of the casks showexactly what's available at any time, along withthe prices and strengths.

As well as this printed beer list, the list is alsoavailable at www.cambridgebeerfestival.com,and through smartphone apps for both iOS andAndroid. All the online versions will be updatedthroughout the festival as beers come and go. Ifyou need a large print version, please ask at thebar.

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

Acorn Wombwell, S. Yorks 2003

Barnsley Bitter 3.8%Brewed using finest quality Maris Otter malt and Englishhops. Chestnut in colour, having a well rounded, rich flavour,it retains a lasting bitter finish.

Lightness 3.6%A light, golden Pennine mild brewed with Fuggles hops whichimpart light, noble aromas.

Austendyke Spalding, Lincolnshire 2012

Holbeach High Street 4.5%Strong dark ale with chocolate malts and Challenger hops.

Long Lane Bitter 4.0%A rich, smooth-drinking session beer.

B & T Shefford, Beds 1982

Edwin Taylor’s Extra Stout 4.5%A pleasant bitter beer with a strong roast malt flavour,brewed using Pearl Pale malt, Crystal malt, roast barley andHercules hops.

Fruit Bat 4.5%A straw coloured beer, malty and fruity, lightly hopped andtasting of raspberries, brewed using Pearl Pale malt, wheatmalt, Challenger hops and Golding hops.

Backyard Brewhouse Walsall, 2008

Gold 4.0%Classic golden ale with a twist. Light and refreshing with ablend of hops offering hints of spice and lime. Fresh root gingeradds a touch of the exotic.

The Hoard 3.9%A golden straw coloured beer brewed specially to mark thediscovery of the 'Staffordshire Hoard'.

Bartrams Rougham, Suffolk 1999

Bees Knees 4.2%An amber beer with a floral aroma, honey softness on thepalate leads to a crisp bitter finish.

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

Speciality / Lager Golden Barley Wine Fruit Beer


Bartrams Rougham, Suffolk 1999

Comrade Bill Bartram’s

Egalitarian Anti-Imperialist

Soviet Stout 6.9%A bold and tasty Russian stout with a mouthfilling, airytexture and a lot of enjoyable, peppery, bitter chocolateflavours.

Ruby... Don’t Take Your

Beer To Town 4.0%What better way to celebrate a Ruby anniversary than with aRuby Beer? A classic British hop of 40 years ago combinedwith a popular New World hop from today. Name those hops- answers on a postcard!

Beowulf Brownhills, Staffs 1997

Dragon Smoke Stout 4.7%Really bitter and black. Dark malts and roasted barleycombine to produce smouldering 'chocolate' flavour followed bya mouth embracing bitterness.

Mercian Shine 5.0%Amber to pale gold with a bitter and hoppy start. Plenty ofcaramel and hops with background malt lead to a good bitterfinish. The caramel and hops linger in the aftertaste.

Bexar County Peterborough, Cambs 2012

Lone Ryder Granada 5.1%Slightly hazy rye beer with a lingering sweetness and a dryfinish. Infused with pomegranate.

Negra Como Tu Corazon 5.8%A dry stout, dark and roasty with chocolate and coffee notes.The finish is slightly sweet and dry but long lasting.

Seis-Banderas 7.2%A big, bold American style stout. The malts lead but hops arestill there. Burnt toast, roast chocolate and hints of toffee areheld together by the bitterness.

Vaquero 3.7%A lower-strength summertime beer but still with a great dealof flavour. Ideal for a vaquero (cowboy) after a long day onthe range.

Binghams Ruscombe, Berks 2010

Hot Dog Chilli Stout 5.0%Stout with a warming chilli afterglow. Just enough chilli toproduce a pleasant aftertaste, without having so much that itwill have you dashing for some water.

Space Hoppy IPA 5.0%Pale golden ale with a refreshing citrus flavour from the hops.

Bishop Nick Felsted, Essex 2011

Heresy 4.0%Golden ale with pale ale malt. Challenger hops deliver spicybitterness before Goldings set about delivering citrus and floralnotes. Resolute refreshment.

Black Iris Derby, Derbyshire 2011

Intergalactic IPA 6.0%Golden 100% Maris Otter IPA with Galaxy and Stella hops.Strong bitterness coupled with a sweet aroma of apricots.

Krasny Red 5.3%Rich, red IPA. The red colour comes from Vienna and Crystalmalts. Finishes with big hoppy, fruity flavours from hugeadditions of international hops.

BlackBar Cambridge, Cambs 2011

BlackBar Bitter 3.4%A malty tawny brown bitter with a noble hop finish.

IPA Noire 5.0%A big hoppy, bitter black Indian Pale Ale. Brewed with onlyBritish Admiral, Beta and Pioneer hops.

Bert’s Lager 5.5%A traditional style lager which is brewed with lager malt,hops and yeast. Conditioned in Cask.

Little Boy 2.8%Summer Strength mild with British Hops. This mild beer is agreat low strength beer for the long summer days enjoying pubgardens and beer festivals.

Longhair BPA 6.2%A light copper hued beer with a big nose of Summit hops anda bittering from British Admiral and Pioneer hops.

Boggart Hole Clough Newton Heath, Manchester 2000

Dark Mild 4.0%Classic dark mild.

Rum Porter 4.6%A classic porter with a smooth roast finish, enhanced by asweet spicy hop taste, complemented with a hint of dark rum.

The Beer List


The Beer List - continued

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.

Burton Ale 4.8%Deep copper with faint orange notes in the aroma. The maltyflavour is dominated but not overpowered by dry bitternesswhich continues to the finish.

Chockwork Orange 6.5%A deep chocolate malty beer brewed with oranges to give it thatextra pizazz and matured to provide a classic old ale style 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.

Brewshed Bury St. Edmunds, Suffolk 2011

American Blonde 5.5%Crisp bitterness balanced with a rich malt character and acitrus fruit nose.

Ruby Mild 4.0%A deep Ruby ale with a lightly toasted slightly smokey maltcharacter, very low bitterness and a clean mild flavour.

Bristol Beer Factory Bristol 2003

Acer 3.8%Golden and powerfully hopped. Columbus hops give bitterness.A late addition of Sorachi Ace gives an aroma dominated bybright citrus with notes of coconut.

Milk Stout 4.5%Dark creamy stout, reviving an old Bristol tradition. Blackcolour with a creamy mouthfeel.

Burton Bridge Burton upon Trent, Staffs 1982

Damson Porter 4.5%Fruity beer with a distinctive bitter-sweet after palate.

Golden Delicious 3.8%Pale straw colour; delicate Styrian hop aroma; dry bitter finish.

XL Mild 4.0%Malty aroma but with more bitterness than a traditional mild.

Buxton Buxton, Derbyshire 2010

Black Rocks 5.5%A Black IPA. Late mash additions provide colour without theroasted flavours of the dark malts. Blackcurrant aroma andflavours of liquorice and grapefruit.

Dark Nights 4.6%Deep chestnut brown, with a billowing cappuccino head.Aromas of forest fruits and a biscuity, malty body. Generouslyhopped with US varieties.

Moor Top 3.6%Hopped with American Chinook hops, this oozes citrus flavourand aroma. Sweetness balanced with a lingering bitter finishbacked up with a late grapefruit hit.

Rednik Stout 4.1%Deep brown-tinted black. Aromas of burnt roast coffee, maltymolasses, prunes, and a hint of smoke. It is gently sweet & sour,with a moderate bitterness.

Cambridge Brew House Cambridge 2013

Festival Special 5.5%Chestnut bitter with very mild spice.

King's Parade 3.8%Classic best bitter. Earthy, spicy, biscuity aroma and sweetmalty, but fruity finish. Well-balanced, very drinkable ale.

Misty River 4.2%Hoppy pale ale with a subtle blend of English, European andAmerican hops to give a floral and citrus aroma with longtasting hints of grapefruit and spice.

Night Porter 4.4%A rich complex dark stout porter with delicious chocolate andcoffee character.

Castor Castor, Cambs 2009

Castorware 4.3%Dark, malty, and balanced by interesting hops.

Life Begins At... 4.6%A premium bitter, golden and hoppy.

BREW

ERY BA

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Colchester Wakes Colne, Essex 2011

AK Pale 3.7%1900s pale ale, mildly hopped. Fresh and fruity.

Cat's Whiskers Cream Stout 4.8%A rich and smooth cream stout.

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.

Coniston Coniston, Cumbria 1995

Blacksmith’s Ale 5.0%Brewed with crystal malt and Challenger hops. Rich andwarming with hints of Christmas pudding.

Bluebird Bitter 3.6%Exceedingly pale, with just a hint of colour in its cheeks fromthe dash of crystal malt. Massive orange fruit aroma from thehops, balanced by biscuity malt.

Infinity IPA 6.0%Amber beer with a spicy fruit aroma, sweet fruity flavour anda very dry finish.

Crafty Beers The Carpenters Arms, GreatWilbraham 2012

Carpenter's Cask 4.2%A traditional best bitter, made from a blend of four malts,with a smooth malty taste, moderate bitter notes and plenty ofEast Kent Goldings hops on the nose.

Dent Dent, Cumbria 1990

Aviator 4.0%This amber-coloured ale with strong hints of citrus and ahoppy full flavour develops into an enjoyable bitter finish.

Kamikaze 5.0%Hops and fruit dominate this full-bodied, golden bitter with apleasant dryness and a hint of citrus and honey in the finish,leading to a bitter after taste.

Deverell’s Grays, Essex 2012

Best Bitter 3.6%Light brown traditional bitter. Crystal malt gives a caramelflavour, balanced by spicy & fruity hops.

Elgood’s Wisbech, Cambs 1795

Black Dog 3.6%Complex dark mild. Caramel binds a good cross-section of malt,roast and dark berry fruit flavours and a hint of sweetness.

Colour Key for Beer Styles : Bitter Old Ale IPA Wheat Mild Stout/ porter



Saturday Night Beaver 4.5%Pale gold and hoppy. Brewed with only pale malt.

Elmtree Snetterton, Norfolk 2007

Daylight 3.5%Malt and fruit flavours last into an enduring finish of greatcharacter. A true mild, full in body and rich in flavour.

Mad Maudie 4.5%Straw coloured with a pleasant citrus palette and an unusualhop combination. Perfect for the long days of summer.

Enville Stourbridge, W. Mids 1993

Cherry Blonde 4.2%A light blonde bitter delicately infused with essence of cherry toproduce a Belgium style fruit flavoured beer.

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

Marmalade Cat 5.5%Burnished copper with a bitter yet smooth finish. The generoususe of Goldings and Progress hops coupled with English &Belgian malts give balance.

Stout Cat 4.6%Malty, sweet aroma matches the deep red-brown hue of thiswell balanced roasty stout. Rich creamy and satisfying.

Wheat 4.7%Honey and citrus hints add depth to this refreshing wheatbeer.

Fellows Cottenham, Cambs 2009

Clarty Fellow 3.4%Classic styled English Mild Ale. Nutty, roasted malt flavoursfrom the generous quantities of chocolate malt in the mash.

Doctor Syntax 6.5%Dark and bitter. An IPA backbone with Munich malt. Heavyon the Summit and Columbus additions right through the boiland dry hopped to give the final punch.

Pepys Ink 4.5%An English stout with a bitter chocolate and espresso basefollowed by a smoother sweet malt softness.

Shy’Ann 4.5%A golden bitter ale bursting with floral and fruity citrusaromas and flavours. Dry hopped with Cascade and Chinook.

Felstar Felsted, Essex 2001

Peckin’ Order 5.0%Amber gold coloured lager with citrus notes. A dry finish witha pinch of spice.

Goachers Maidstone, Kent 1983

Gold Star 5.1%A true pale ale made with floor-malted low-colour MarisOtter malted barley and hopped with the finest East Kentaroma hops.

Real Mild 3.4%A full-flavoured dark mild brewed with chocolate and blackmalts and hopped with Kent Fuggles.

Grain Alburgh, Norfolk 2006

Blackwood Stout 5.0%Based on a 1790 Whitbread recipe. Black in colour with roastdominating from the aroma to the long lingering ending. Abittersweet chocolate note adds depth.

Blonde Ash 4.0%Wheat beer with a lemon, clove, and banana nose. Sweetfruity flavour supported by a hoppy bitterness. Caramelappears in a strong finish.

Redwood 4.8%A rich red premium bitter that beautifully balances roastedmalts with sherbert grapefruit hoppiness.

Grainstore Oakham, Rutland 1995

Rutland Beast 5.3%Strong yet exceptionally balanced. Dark earthy brown incolour, its fantastic flavours blend together to produce a mindblowing great beer.

Rutland Panther 3.4%Well-balanced dark mild. Chocolate and fruity flavoursbalance the long roasted bitter finish.

Triple B 4.2%A smooth, well-rounded mid-strength beer with a balance ofmalt sweetness and a hoppy clean aftertaste.


BREW

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Green Jack Lowestoft, Suffolk 2003

Baltic Trader 10.5%A rich and fruity export stout with plenty of hop character.

Lurcher Stout 4.8%Fruity, chocolaty, rich and fulsome, well-balanced with hops,yet smooth.

Orange Wheat Beer 4.2%Light golden ale, with grainy citrus & marmalade flavours,brewed with Citra hops.

Ripper 8.5%Inspired by Belgian tripel ales. Rich amber in colour Ripper issweet and fruity with a warming finish.

Growler Pentlow, Essex 1986

Essex Border 4.8%Fruity and spicy overtones are noticeable from the start on thenose and palate. At the end, sweet and soft orange notes returnfor a well-rounded finish.

Growler Bitter 3.9%Light tasting, sweetish and fruity session beer.

Hound Dog 4.2%Light golden, gently hopped with American hops. Smooth andrefreshing at the start, the hops build leaving a fruity taste atthe end.

Mary's Ruby Mild 4.5%Nutty, fruity aroma with toffee and chocolate notes, with ahint of hop. Sweetness permeates, followed by a gentleGoldings hop finish.

Old Growler 5.0%Well-balanced porter in which roast grain is complemented byfruit and bubblegum.

Umbel Ale 3.8%Pleasant, easy-drinking bitter, infused with coriander, whichdominates.

Hambleton Melmerby, N. Yorks 1991

Nightmare 5.0%This impressively flavoured beer satisfies all parts of thepalate. Strong roast malts dominate, but hoppiness rears out ofthis complex blend.

Stud 4.3%A smooth drinking beer. Straw coloured, the aroma hops givea delicacy and subtlety to the robust full-bodied flavour.

Harveys Lewes, Sussex 1790

Imperial Extra Double Stout 9.0%One of the world's classic beers. The recipe contains a denseconcentration of varied malts and hops. Roast, alcoholic andspicy notes combine in this unusually sweet & sour beer.

Knots of May 3.0%A ruby-coloured light mild that imparts a delicate hopfragrance on the nose.

Sussex Best Bitter 4.0%Full-bodied brown bitter. A hoppy aroma leads to a good maltand hop balance, and a dry aftertaste.

Harviestoun Alva, Clacks 1984

Blondie 4.5%Clear gold with a peach and grapefruit aroma. Bitter andcitrus flavours last to the finish.

Grizzly ?%

Schiehallion 4.8%Wheat and lager malts combine to give a crisp palate withmore body than some.

Hopshackle Market Deeping, Lincs 2006

Resination 7.0%The aroma and flavour are loaded with hop oils and resinsgiving intense spice, herbal and citrus notes

Sumo 5.2%A golden amber beer with an aroma and flavour packed withhop resins balanced by a malty background.

Houston Houston, Renfrewshire 1997

Peter's Well 4.2%An exquisite pale ale. The aroma is of freshly cut grass withwarm floral hop notes. The taste is smooth yet dry and isrefreshingly zesty.

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.

Knot Just Another IPA 5.0%A golden hoppy bitter, with a good blast of BritishBoadicea hops.


Jo C’s Fakenham, Norfolk 2010

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

Kissingate Lower Beeding, W. Sussex 2010

Black Cherry Mild 4.2%A full and flavoursome dark mild. Subtle additions of realblack cherries in Muscovado with light Amarillo hoppingprovide a truly rich taste.

Gardenia Mild 4.5%A refreshing amber mild with the subtle floral fragrances of anEnglish country garden.

Liverpool Organic Liverpool 2009

Iron Men 4.0%A pale gold ale with citrusy and tropical fruit aroma and azesty, fresh taste; packed with New Zealand hops.

Josephine Butler 4.5%Golden coloured with hints of lemon and elderflower in thetaste with a good hoppy finish.

Lord Conrad’s Dry Drayton, Cambs 2010

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

Slap ‘n’ Tickle 4.3%A summer blonde ale. Tickle your fancy with a slap of summerrefreshment. This light ale is brewed with a single hop in threestages to give a lasting finish.

Sticky Hot Cross Bun 3.8%A speciality brown ale. A fruity, malty, spiced treat - forget theafternoon tea!

Zulu 4.5%An exotic black beer made using hibiscus extract. UK assuredmalted barley roasted until black giving this a beautiful colour.





Magic Rock Huddersfield, W. Yorks 2011

Curious 3.9%Pale in colour but lacking nothing in the flavour stakes. UShops give a floral/grassy aroma and citrus flavours.

Dark Arts 6.0%Chocolate, liquorice, blackberry and fig flavours with a longroasted bitter finish.

Marble Manchester 1997

Dobber 5.9%Dark golden IPA. Pronounced New Zealand hop characterand smooth biscuit base offset by fruit aroma.

Ginger 4.5%This full bodied copper coloured beer displays a delicate blendof cloves, coriander and heaps of fiery ginger.

Mersea Island Mersea Island, Essex 2005

Mud 3.7%Light and smooth dark mild.

Oyster Stout 5.0%Lots of oats, a mixture of light and dark malts, and a smallamount of Fuggles hops combined with Mersea Island Oystersgive a distinct unique flavour.

Mighty Oak Maldon, Essex 1996

Kings 4.2%A deep golden beer, brewed with Citra from the USA. Bitterbursts and hoppy fruitiness of passion fruit, nectarine andorange zest last long into the finish.

Oscar Wilde Mild 3.7%Roasty dark mild with suggestions of forest fruits and darkchocolate. A sweet taste yields to a more bitter finish.

Mile Tree Wisbech, Cambs 2012

Fenland Wheat 4.2%Naturally cloudy wheat beer, brewed using Munich wheatyeast, giving aroma/taste of cloves and ripe banana with aspicy dry finish.

Jolly Makepeace 3.8%Dark mild, sweet and full-bodied with a lightly hopped dryfinish.

Milton Waterbeach, Cambs 1999

Flava Bona

Pretiosior est Rubinibus 6.2%Highly hopped blonde beer. A blend of British, American and

New Zealand hops give this strong ale a powerful hop punchbacked up with a delicious bitter finish.

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

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

Nero 5.0%A satisfying, full-flavoured black brew with a good balance ofmalt, roast and fruit. Bittersweet flavours carry through to adry finish.

Nike 4.7%Ruby Ale. A delicate balance between maltiness and hopsmakes this dark ruby ale a distinctive and quaffable pint.

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.

Moonshine Cambridge, Cambs 2004

Bury St. Edmunds Brew Club 4.6%Belgian style wheat beer. The recipe was designed by membersof the brew club and each member participated in the brewingof this beer at the brewery.

Cambridge Pale Ale 3.9%Straw coloured beer with a smooth malt profile which iscomplemented by a restrained hop flavour.

Heavenly Matter 3.7%A refreshing golden session bitter, with a fresh citrus taste anda lovely finish of citrus fruits.

Hot Numbers Coffee Stout 4.5%Made with the cooperation of Hot Numbers Coffee ofCambridge. Dark roasted malts balance the coffee and hopflavours, lactose adds sweetness to the body.

Ison 8.0%Mahogany coloured. A sweet fruity hop aroma precedes thetaste that has a soft sweetness which is quickly overtaken by ahuge hop punch of fruity and bittering hops.



Moonshine Cambridge, Cambs 2004

Trumpington Tipple 3.6%Deep amber coloured beer, with a fragrant hoppy aroma and taste.

Moor Pitney, Somerset 1996

Illusion 4.5%A session strength Black IPA. Black in appearance but lackingthe roasted flavours. Intense hop aromas and flavours areachieved through major dry hopping.

Old Freddy Walker 7.3%A rich, dark, full-bodied old ale. Bramling Cross hops areadded to provide a hint of orange.

Oakham Peterborough, Cambs 1993

Dreamcatcher 6.9%Deep red with black fruit flavours and aromas, underlined bysubtle caramelised malt. Delicate marzipan on the tongueleaves a smooth, warming, yet dry finish.

Hare & Hedgehog 3.9%An intensely dry and bitter beer loaded with citrus hops.

Midnight Mild 4.0%Deep black, with a mild aroma of hops and coffee. Treacle andmalty milk flavours lead to a dry chocolate finish.

Scarlet Macaw 4.4%Tart gooseberry and soft peach on the nose, gooseberries andfruit to taste, before an intense bitterness that's as sharp as amacaw's screech!

Okell’s Kewaigue, Isle of Man 1994

Bitter 3.7%A golden coloured beer with a full malt and superb hop aroma,with a long lasting dry-ish hoppy complex finish.

Jiarg 4.7%Rich ruby red colour. Amarillo hops give a spicy citric hoparoma. An initial sweetness leads to a very smooth easydrinking beer.

Old Bear Keighley, W. Yorks 1993

Estivator 3.8%Three strong hop varieties create a smooth sweet lemon tasteon the tongue followed by a buttery smoothness.

Honeypot 4.4%Made with Yorkshire honey, which adds to the amber glow. Asingle delicate hop added to the honey for both aroma and tastegives a balanced and refreshing ale.

Old Dairy Cranbrook, Kent 2010

Red Top 3.8%A rich tan-coloured beer that is balanced on the palate, with ahint of citrus aroma. It shows all the characteristics of bestEnglish bitter.

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

Opa Hay’s Aldeby, Suffolk 2008

Liquid 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.

Samuel Engel Meister Pils 4.3%A Pilsner style beer with German Hallertau Hops. Light incolour and with a hoppy aroma.

Orkney Quoyloo, Orkney 1988

Dark Island 4.6%Roast malt and chocolate character with hints of fruit. Asweetish roast malt taste leads to a long-lasting roasted,slightly bitter, dry finish.

Raven Ale 3.8%A complex mixture of toasted and biscuit malt aromas withspicy resinous hop notes give way to a crisp, dry hop bitterness.

Skull Splitter 8.5%An aroma of fruity malt with hints of dark fruit, spicy hop,dates and figs. Rich and complex palate with sweet toastedmalt, molasses, fruit and hints of spice.

Otley Pontypridd, Mid Glamorgan 2005

O1 4.0%Pale straw coloured bitter using Brewers Gold and Styrian Hops.




Otley Pontypridd, Mid Glamorgan 2005O3 Boss 4.3%

Chestnut red bitter using American hops for bitterness and aroma.

Otter Luppitt, Devon 1990

Ale 4.5%A balanced aroma of malt and fruit. Flavours of floor-maltedbarley lead to a combination of fruit and some bitterness.

Bright 4.3%A very refreshing beer with a fruity taste and a strong and citrusfruit aroma. The aftertaste is sweet with a subtle bitterness.

Head 5.8%Malt and fruit sweet flavours give way to a long bittersweetaftertaste. Well balanced aroma reflects its taste. Deep redbrown in colour.

Plain Ales Sutton Veny, Wiltshire 2008

Inncognito 4.8%Full bodied night-black ale with sweet roasted malts, agedport and robust fruits of the vine with a complex bitterness.

Inndulgence 5.2%This dark ruby coloured porter has hints of hot chocolatemocha, espresso coffee, toffee and Autumn berries.

Innocence 4.0%Refreshing golden straw coloured session beer with adeliciously dry hoppy finish: perfect for a summer evening!

Prospect Standish, Lancs 2007

Blinding Light 4.2%A pale refreshing beer with citrus and spicy notes. Namedafter the burst of light often seen at the head of a pit shaft byminers.

Nutty Slack 3.9%A delicious dark mild with hints of liquorice and a smoothmalty taste. Named after a type of coal much prized for itsslow-burning qualities.




6+ Real Ciders, 50+ Foreign Bottled BeersExtended Opening Hours Mon - Thurs: 11.30 - 12, Fri + Sat: 11.30 - 2am, Sun: 12-11.30pm

The Maypole Beer Festival30 real ales from micro breweries available

during Cambridge beer festival week 20th - 25th May

CAMRA

DISCOUNT

20p OFF A PINT OF REAL ALE

(Card Carrying

members only)

Purple Moose Porthmadog, Gwynedd 2005

Dark Side of the Moose 4.6%A delicious dark ale with a deep malt flavour from roastedbarley and a fruity bitterness from Bramling Cross hops.

Snowdonia 3.6%A delightfully refreshing pale ale brewed with a delicatecombination of aromatic hops.

Round Tower Chelmsford, Essex 2013

Lucky 7 6.1%Strong and hoppy.

Point to Point 4.0%A dark brown bitter with mild bitterness.

Square Peg 4.9%A black IPA made with hops from the other side of the world;this beer doesn't conform.

Stout 4.6%Complex and rich.

Saffron Henham, Essex 2005

Ramblers Tipple 3.9%Rich copper coloured easy-drinking medium bitter with plentyof toffee and caramel flavours.

Saffron Blonde 4.3%Maris Otter barley and torrefied wheat, plus Fuggles andGoldings hops create a balance of citrus and malty flavours.

Saltaire Shipley, West Yorks 2006

Blackberry Cascade 4.8%American style pale ale with the floral aromas and strongbitterness of Cascade and Centennial hops, infused with ahint of blackberries.

New World Red 5.2%A deep red malty ale with firm bitterness and citrus notesfrom blended Australian, American and New Zealand hops.

South Island Pale 3.5%A clean, pale beer, with cool crisp fruitiness from NewZealand hops, grown at Tasman Bay.

Skinner’s Truro, Cornwall 1997

Betty Stogs 4.0%Light hop aroma with underlying malt. Copper in colourwith a superb balance of citrus hops, malt and bitterness.Bitter finish is slow to develop but long to fade.

Ginger Tosser 3.8%A lovely hoppy golden ale, fused with Cornish honey. Superbround finish with a hint of ginger.

Son of Sid Little Gransden, Cambs 2007

Golden Shower 4.1%This easy drinking, slightly hoppy ale was named in honour ofone of Gordon Brown's fiscal masterstrokes: selling all our goldat the bottom of the market.

Muck Cart Mild 3.5%Our slogan for this award winning beer is "It's full of countrygoodness, it's full of it". The brewer prefers the beer to be full ofit, rather than the tasting notes. Try it for yourself.

Raspberry Wheat 4.8%The Raspberry Pi is the computing phenomenon ofCambridge and this wheat beer is the raspberry phenomenonof Cambridgeshire. The sourness of the wheat is balanced bythe raspberries, leading to a refreshing beer.

XL Ale 5.1%The brewer currently claims small brewer's relief from thetaxman. The regulations do permit a supersize portion of hopshowever. A generous dose of Nelson Sauvin hops makes thisale XL.

Star Market Deeping, Lincs 2012

Meteor 4.0%A traditional style amber-coloured bitter blending fourdifferent malts for a clean, balanced flavour with three UKhop varieties to add subtle hop aromas.

Sirius 5.2%Golden in colour and full bodied with moderate sweetness andalcohol, balanced by generous hopping using cascade, chinookand other new world varieties.

Two Towers Hockley, Birmingham 2010

Complete Muppetry 4.3%New World hops give strong citrus flavours that presentthemselves from the start. The notes stay with you while finemalt undertones complete the experience.

Jewellery Porter 5.0%A full-bodied wholesome stout with a thick and slightlychocolate texture underlined with long, fulfilling English hops.

Livery Street Mild 5.4%A slightly sweet, mild ale with a more robust character thansome milds. A rich hierarchy of flavours, marked by richermid-range notes finishing with hints of porter.



26 40th Cambridge Beer Festival26 40th Cambridge Beer Festival

Tydd Steam Tydd St. Giles, Cambs 2007

Golden Kiwi 4.1%A pale golden refreshing best bitter. Hopped exclusively withMotueka, Nelson Sauvin and N.Z. Cascade.

White Rabbit 4.2%Deep golden bitter with peach and citrus flavours. Heavilyhopped with Eldorado hops. The brewery is donating 10p forevery pint to breast cancer care.

Vale Brill, Bucks 1994

One Tonne Morris 4.2%Brewed to mark 100 years since the first Morris was produced.A copper-coloured best bitter using all-English malt and hops.

Red Kite 4.0%Chestnut red malty bitter.

Waen Penstrowed, Montgomeryshire 2009

Chilli Plum Porter 6.1%A dark velvety smooth porter, with luscious plum flavours anda chilli warmth.

Festival Gold 4.2%A golden, citrus and hoppy beer.

Whitstable Whitstable, Kent 2003

Bohemian Lager 4.9%Straw-coloured Czech style pilsner using Saaz hops to createthis original style lager.

Native Bitter 3.7%Deep amber in colour with nutty notes complemented by honestmalt flavours. Aromas of Kent's hop gardens - the Fuggle andthe Golding.

Renaissance Ruby Mild 3.8%Ruby in colour, this classic mild has a nutty taste with a gentleroast malt aroma.

Wibblers Mayland, Essex 2007

Crafty Stoat 5.3%Made to a recipe developed by the Durden Park Beer Circle torecreate a stout brewed by Ushers in 1885. Six different maltsand a huge amount of English Fuggles make a dark andcomplex beer.

Manor Barn, Tydd St Giles, Cambs PE13 5NE

Tel : 07932 726552www.tyddsteam.co.uk

BREW

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RBREW

ERY BAR

40th Cambridge Beer Festival 2740th Cambridge Beer Festival 27

Wibblers Mayland, Essex 2007

Dengie IPA 3.6%A darker malty brew with plenty of flavour. Lower strengthand not overpowered by hops.

Williams Bros. Alloa, Clacks 2003

80/- 4.2%A rich mahogany ale, with malt and butter aroma, biscuittexture, and a clean, satisfyingly sweet finish. The hops take aback seat on this ride.

Fraoch 5.0%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 with a blend of malted barley, oats, roastbarley, chocolate malt balanced with a generous helping ofhops. Fresh root ginger in the finish.

Wold Top Wold Newton, E. Yorks 2003

Wold Gold 4.8%A blonde beer. A heady mix of Wold grown Barley, Wheatand Cara malt hopped with Goldings and Styrian hops givea soft, fruity flavour with a hint of spice.

Wold Top Bitter 3.7%Light amber, crisp, clean and aromatic session bitter.Unusually full flavour for its strength with a long hoppyfinish.

Woodforde’s Woodbastwick, Norfolk 1981

Bure Gold 4.3%A classic aromatic golden ale brewed using pale and lightlyroasted malts in combination with American and Slovenianaroma hops.

Headcracker 7.0%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.

Sundew 4.1%Pale in colour and light on the palate with a distinct hoppyfinish. Deliciously golden and refreshing.

Once Bittern 4.0%A copper coloured ale with a distinctive aroma of rich spiceand citrus fruit. The palate is a blend of sweet malt, fruit andwarm spice, and the finish dry.

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. 13 4.5%Galaxy, Riwaka, Columbia and Pacific Gem Hops from allaround the Pacific Ocean meet on a raft of Amber Red Malts.

π (3.14) 3.1%A transcendental Mild, with an irrational, never endingdepth of roasty flavours. Works out perfectly.

Yates Westnewton, Cumbria 1986

Solway Blonde 4.5%Straw coloured with medium body. Cascade and NorthernBrewer hops give citrus notes and a zesty finish. Brewed tocelebrate springtime on the Solway Coast.

Yates Bitter 3.7%A well-balanced, full bodied bitter, golden in colour withcomplex hop bitterness. Good aroma and distinctive flavour.





Festival Site Map


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 (146) Rum MenuIF YOU LIKE THE PORK PIES AND SCOTCH

EGGS AT THE BEER FESTIVAL WE USE

THE SAME SUPPLIER ALL YEAR ROUND!


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


The Kingston Arms• Freehouse •

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!!

First pub in Cambridgeto offer the following:

CAMRA Card discountStudent:UK discount

Recession range of ales (£2.30 a pint)

Recession menu (£4.99 a meal)Free Wi-Fi!

Free PrivilegeClub Text Offers(Regular £2 a pint deals!)

A Pub of Firsts!

17Handpumps

& tapsGames

Covered Garden

Award Winning Foodfor more information

www.kingston-arms.co.uk


Forty Years of glasses

No printed

glasses

year one

No printed

glasses

year TWO

40 Years of Festival Glasses


- how many DO YOU OWN?

NO PICTURE

AVAILABLE!

Cider and PerryWhat a fantastic festival it was last year! Thequestion is - will it be as good this year? Well,in terms of the real cider and perry, the answeris yes. Even though the economic situation isstill looking shaky, and the alcohol dutyescalator still exists on cider, we are determinedto bring you the best range of ciders and perriesin East Anglia. This year there are quite a fewciders and perries from producers who havenever been at Cambridge before, and we havemany who have not been seen for a few years.

All of the well-known ‘industrial’ ciders are notrecognised by CAMRA as ‘Real Traditional Cideror Perry’. Many people have rediscovered thedelights of Traditional Cider and Perry and therich world of flavours they offer to thosesampling their delights. Real Cider and Perryrepresent a tradition that has been enjoyed inBritain since Roman times. Whilst the methodsof production have benefited from moderni-sation, the basics still stay the same: pick thefruit, press the fruit, allow to ferment, and then

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,as well as being sweet, medium or dry. Theseare real flavours not masked by coldtemperature or fizz! At this festival, not only dowe bring you a wide range of ciders and perriesfrom most cider producing areas, but also anexpanding range from our own region. A few ofthe ciders and perries new to the festival arefrom East Anglian producers. Please be awarethat traditional ciders and perries typically havehigher alcohol content than most of thecommercial cider you get in pubs orsupermarkets, so please drink responsibly andenjoy your time at the festival. Visitwww.drinkaware.co.uk for more information onresponsible drinking.

Wassail Your Cider Bar Staff

The Cider & Perry List

CONTINUED OVERLEAF

(SV) = Single Variety

CIDERApple CottageHertfordshireF.T.J. Filthy Tramp JuiceMuxnutz

Barbourne WorcestershireCider

Barkers WorcestershireB.B.C.

Biddenden KentBushels

Blackmore Vale SomersetCider

Burnard NorfolkMonty’s Double

Cam Valley CambridgeshireDabinett (SV)Discovery (SV)

Ellis Bitter Blend

Cam Valley CambridgeshireKingston Black (SV)

Carter’s Essex

Essex Cider

Cassels CambridgeshireDabinett (SV)Eastern PromiseRum Cask

Cromwell CambridgeshireOliver’s ChoiceOliver’s SweetheartSession

Dengie EssexDengie Dry

Dorset Nectar DorsetCider

Double Vision KentCider

Dove Syke LancashireCider

East Norfolk Cider NorfolkNorfolk HawkerNorfolk Haymaker

East Stour KentCider

Evershed BedfordshireLaxton's Superb (SV)Windfall

Glebe Farm CambridgeshireSide-R "Medium"Side-R "Sweet"

Granchester CambridgeshireLady's Nook

Gwynt y DdraigGlamorganshireBlack Dragon


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

25 Whitecroft Road, Meldreth, Royston. Herts07770 461685 Tim Elbournwww.camvalleyorchards.com

One of East Anglia’s most

diverse Fruit Farms!

Seasonal Farm Shop • Open Aug - Feb

Selling Over 100 locally grown varietiesof Apples, Plums, Cherries, Pears, Quinces

from our own orchards

Farm pressed Apple Juice and Cider

4 styles of Cider available this season

Wholesale enquiries welcome


Cider and Perry List

Hancocks DevonCider

Hardings Bedfordshire3 County's Bounty

Hecks SomersetPort Wine of Glastonbury(SV)

Hereward Cambridgeshire"Medium Dry""Medium Sweet"

Honeypot SomersetCider

Jonty’s NorfolkRed Sky

King Brain SomersetCider

Marcher HerefordshireCider

Meare SomersetCider

Millwhites HertfordshireHedge LayerRum CaskWhisky Cask

Nempnett SomersetPiglet's Choice Cider

Norfolk Cider Co. NorfolkKingfisher “Sweet”

Orgasmic HerefordshireBrown Snout (SV)

Pickled Pig CambridgeshireBourbon WhiskyCox (SV)Old SpotPorker's SnoutRum CaskSweet Little Pig

Pine Trees Farm KentDudda’s Tun

Polgoon CornwallCider

Potton Press BedfordshireCrisp 'n' DryHappy MediumSweet SpotVintage

Rich SomersetCider

Rosie’s Triple DDenbighshireCider

Ross on Wye HerefordshireCider

Sarah’s HerefordshireCider

Severn CiderGloucestershireCider

Sherston WiltshireCider

Spinney AbbeyCambridgeshireMonk and Disorderly

Springfield MonmouthshireRed Dragon

West Croft SomersetJanet's Jungle Juice

Whin Hill NorfolkCider

Wiscombe DevonSuicider

PERRYBarbourne WorcestershirePerry

Barkers WorcestershireB.U.R.P. Perry

Butford OrganicsHerefordshirePerry

Cromwell CambridgeshireRoundhead Perry

Double Vision KentImpeared Vision Perry

East Stour KentPerry

Gwynt y DdraigGlamorganshireTwo Trees Perry

Hecks SomersetPerry

Little Red Rooster EastSussexCider Perry

Millwhites HertfordshireApples And Pears

Moores GloucestershirePerry

Nempnett SomersetPiglet's Choice Perry

Pine Trees Farm KentPear O'Dudda's Perry

Potton Press BedfordshirePerry

Rathays HerefordshirePerry

Ross on Wye HerefordshirePerry

Whin Hill NorfolkPerry

APPLE JUICECam Valley OrchardsCambridgeshireBramleyAshmead KernelRusset

Proud suppliersof all the

Printed Glasses for the 40th

Cambridge BeerFestival

Wide range of top quality &Award-Winning Coffee Beans

incl. Fairtrade & Organic.Commercial Coffee Machines

for restaurants, pubs & offices

Visit the Coffee Bar or contact Phill or Jane on 01223-560280

or www.cccoffees.co.uk

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

Like real ale?You’ll love real coffee!


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

The White Horse Inn

Tel: 01954 232 470 for enquiries andbookings Fax: 01954 206 188

Warren and Pat welcome you to their 17thcentury 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

Castle St, Cambridge CB3 0AJ

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

Wellington Street, St. Ives, Cambs

Tel: 01480 465601Serving Six ConstantlyChanging Real Ales

Heated patio area

Enjoy a good pint of traditional ale in

traditional surroundings

Good Beer Guide ListedLunches served daily 12 - 3pm

Sunday Roasts served from 12.30 - 3.30pm

THE OLIVER CROMWELLFreehouse

2008 H

unts

Food &

Drink

Awards

‘Pub of t

he Year’

Foreign Beers

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.

As always, we have a cracking range of beersfrom Belgium and Germany. There should alsobe a range of draught micro-brewery beersfrom the USA along with (finally) somedraught Czech beers. There may be one or twonice surprises as well.

Don’t forget, you can get many of these beersfrom the Bacchanalia shops in Cambridge orfrom 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 standard

lagered, 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 also good lagered beersmade in Holland.

Although Jupiler, a bland Pils, is Belgium’sbest-selling beer, you’re best off ignoring it -along with most other Belgian Pils beers. TheBelgians should stick to what they do best –brewing beer, not lager. The same goes for theUK: British mass produced lager is 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 thestrictest Benedictine order, although in reality,the monks have little to do with the brewingthese days. So Trappist is really an appellationof origin 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. In

fact, 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, whichalthough brewed like Trappist beers, cannot becalled Trappist as they do not come from oneof the seven 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 bestexample was Liefmans Gouldenband but

CONTINUED OVERLEAF

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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.

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Craig and Jenna welcome you to their unspoilt and traditionalpub serving 7 well-conditionedales with 4 changing guests allserved in oversized glasses, socome and enjoy a full pint!

Freshly prepared seasonal menu.

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Foreign Beers - continued

production 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 very similar to the sourbrown, but come from West Flanders.The Old Cherry style is made using sourbrown. It is similar to Lambic, although muchsweeter.

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 collection ofbeers known as Lambic, Gueuze, Kriek, Framboise,Faro and other specials. The cost of the beerseems high until you find out what goes intomaking it - they aren't known as the ‘champagneof beers’ for nothing. First of all, the mash isdifferent: a combination of unmalted wheat and

barley is used. The mashing then follows aprocess known as a decoction, where the mashhas portions of boiling water added at variousstages. The wort is boiled for at least three hourswith aged hops that have lost their bitteringpower, but still retain their antiseptic properties.

It is only usually brewed from October to Mayas high temperatures can spoil the fermentation.Once the mash has finished, the wort is pumpedup to the top of the brewery into very shallowfermenting tanks. Then special louvres in the topof the brewery are opened which allow wildyeast to flow in and ferment the wort. There aremany strains of yeast in Lambic but the maintwo found in and around Brussels are known asSaccharomyces and Schizosaccharomyces yeasts.Once the wort is fermented out, it is pumpedinto wooden casks where it is left to ferment forup to four years.

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 twodifferent ages of Lambic are blended together(the oldest being four years). This is carried outby a 'Blender of Lambic' - even rarer than aLambic brewer – who seem to be an endangeredspecies. Well-blended Gueuze beers such asCantillion (brewer and blender) or Drie Fonteinen(brewer and blender) are probably some of themost complex, beautiful drinks in the world.Gueuze is sharp, tart and sour, with subtle,complex undertastes. If left for a few years,subtle changes in the flavour leave a Gueuzemore rounded and not so sharp, but sooooodrinkable.

Faro is a rare blended version of young Lambic,sweetened with caramel and candy sugars whichproduces a sweet and sour taste.

CONTINUED OVERLEAF


Kriek and Framboise are produced by addingeither six to 12 month old Gueuze or Lambic to acask of cherries or raspberries and then leaving it toferment for months. The fruit is slowly dissolvedinto the beer and tastes like no fruit drink you haveever had - it blows alcopop into the weeds!

Not everyone will like the proper, sour Lambics.Be warned, a lot of Belgian breweries market sweetindustrial fruit beers, which from a personal pointof view are no where near as good as the sourLambics.

SAISONA Saison is a little known beer style from thedepths of the Wallonian part of Belgium (theFrench speaking part). Originally designed to be asummer drink only (hence the ‘Saison’ or ‘Season’name), the beer is now available all year round.Saison brewers found fermentation a trickybusiness during the heat of the summer, so tocombat this they brewed beers between 5 and7% in the spring, and then crammed them full ofhops to survive the storage in the heat. Duringthe process most of the sugar in the beer turnsto alcohol producing the greater strength of thebeer.

The result is that you have a very hoppy beerthat has many different subtle tones and flavours– truly a beer to savour. Today, many of the oldstyle Saisons have been changed so much tocompete with mainstream beers that they arenot really Saisons, but fear not, there are stillexcellent examples of these beers to delight 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 go wellwith 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. In


Foreign Beers - continued

Germany 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 also tend toward the sweet side.The wheat used in the beers can, if unmalted,leave a stronger grainy flavour, like freshlybaked bread. These beers are best served chilledand can be very refreshing, particularly on ahot day. There are also dark Weisse beers aswell – these tend to be 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 ales

are 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 isused 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.


Cheese first came about as a way of preservingmilk after the milking season. Since then it hasbeen transformed into something far morethan mere nourishment. Hundreds of types ofcheese are produced worldwide varying instyle, texture and flavour.

The milk itself is perhaps the first source ofvariation, with huge differences resulting fromthe species, breed and diet of the animal. Fromthe raw (or pasteurized) milk there are manyways to make the basic cheese. After that,ageing contributes a great deal of the flavour –sometimes with extra moulds added. Herbs,spicing or wood smoking can create completelydifferent flavours and styles. Annatto can beadded to create fabulous yellow and redcheeses that stand out dramatically.

Many people throughout history have impliedthat the consumption of cheese can lead tohideous nightmares; perhaps the root of thesewas Charles Dickens blaming Ebenezer Scrooge’snocturnal visions on a “crumb of cheese”.However, a study conducted by The BritishCheese Board (pun almost certainly intended) in2005 found that cheese has the opposite effecton the dreaming mind. It may not be the mostscientifically-rigorous study ever conducted, butthe majority of 200 people tested over afortnight claimed beneficial results from theconsumption of cheese before bedtime.

Cheese is secretly a bit of a wonder food. TheCurtin University of Technology in Australia

published a study in 2009: it comparedindividuals who consumed three servings ofdairy products (including cheese) per day tothose who consumed five. The increasedconsumption resulted in a reduction ofabdominal fat, blood pressure and blood sugar,assisting possible weight loss.

Cheese is also believed to have benefits fordental health; some studies have revealed thatcheddar, mozzarella, Swiss and Americancheeses can help to prevent tooth decay.Though the exact reason for this is underdebate it may be due to the calcium, protein,and phosphorus in cheese protecting the toothenamel or in fact the cheese increasing salivaflow that leads to acids and sugars beingwashed away.

Now that you have learnt some interestingfacts about cheese, and have been swayed byits dairy goodness, why not come along to theCambridge CAMRA cheese counter - staffedentirely by volunteers. You will have theopportunity to try some of our carefullyselected cheeses in a platter, at the price of£7.50. The platter consists of three cheeses ofyour choice, a large chunk of locally bakedbread (a choice of granary, wholemeal, white,onion, sun-dried tomato or date and walnut),butter, pickle and mustard. If you are feelingreally daring, and I hope you are as I highlyrecommend it, why not also add a scotch eggor pork pie for an extra £2 along with othergoodies available such as marinated olives,


carrot cake and much, much more. Bear in mind that only a selection of the cheeses in

the following list will be available at any onetime.

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.

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.

CONTINUED OVERLEAF

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.

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.


Cheese List - continued


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Our Festival Charity

Camtrust are a charity training young adultswith disabilities and learning difficulties todevelop the skills and the confidence to gaineither paid or voluntary employment. We arebased in Impington, just north of Cambridge.

Camtrust works in partnership withHuntingdonshire Regional College to deliverexternally approved qualifications and wecurrently offer courses including Employability,Work, Life, Functional and Vocational Skills, ICTand Personal Development.

The work with the students does not endwith gaining qualifications. At Camtrust wehave more than 20 years’ experience indeveloping and nurturing the social skills andthe confidence our trainees need to reach theirfull potential and to help them towards work.

The transition to adulthood and to workinglife is a difficult moment for everyone; this isparticularly true for young people with learningdifficulties or disabilities. Statistics show thatdisabled people are around three times as likelynot to hold any qualifications compared tonon-disabled people; over a quarter of disabledpeople say that they frequently do not havechoice and control over their daily lives.

Last year 46.3% of working-age disabledpeople were in employment compared to76.4% of working-age non-disabled people.This gap between disabled and non-disabledpeople represents over 2 million people (source: Office for Disability Issues, Departmentfor Work & Pensions).

This is why, alongside the training centre, werun a popular social enterprise that helpsorganisations, businesses, charities andcommunity groups in the Cambridge area toraise the profile of their activity and improvetheir visibility by supplying quality printedmarketing materials. Our learners gaininvaluable experience by being involved in theoperations and customer service aspects of theenterprise and we are able to provide a safeand supporting workplace for them.

To find out more about Camtrust visit thestall here at the festival, go towww.camtrust.co.uk or telephone 01223236786.

Learning designed for lifeCamtrust

In a change from previous years, this year wehave a combined mead & wine bar. This lets usbring you a wider choice of wines from acrossthe region – this year we have a selection froma number of award winning vineyards.

Mead & wine are both exceptionally olddrinks. The general consensus is that the firstsuch drinks appeared around eight or ninethousand years ago. In both cases a singlenatural ingredient forms the entire basis of thedrink and little processing is required. Wine isof course made from grapes, whereas mead isfermented from honey. Before our modernunderstanding of fermentation the yeast wouldhave been whatever occurred on the surface ofthe fruit or was in the air around.

Wine is undeniably associated with France. TheBritish Isles’ generally cooler climate does notmake this an easy place to grow wine. However,the climate and soil in East Anglia are remarkablysimilar to many wine-growing regions of Franceand Germany. The grape varieties grown in theregion are similar to those normally grown inAlsace-Lorraine and the Rhine and Mosel valleys.

The main ingredient of mead is honey. Honeyand the bees that make it have received a greatdeal of coverage recently, with the decliningbee population across Europe and much of theworld a cause of great concern. Not only arebees responsible for producing honey, they alsopollinate a significant proportion of the world’sfood crops. They are truly key to our way oflife. Hopefully the recent European interventionon pesticides will help restore bee colonies,although it is far from certain.

As well as honey, some mead has otheringredients added. Some have spices added –cinnamon, nutmeg, cloves – giving a flavournot unlike mulled wine. Others are fortifiedwith spirits to give a more potent drink. Meadis generally a sweet drink, although some arefermented further to give a dry flavour.

Joining the mead & wine this year, the baralso has an alcoholic cranberry drink from anew producer in Cambridgeshire – Cranes. Thisis made very much like a wine – crush the fruit,add a little extra sugar and ferment.


Mead & Wine

A complete list of the meads & wines on thebar was not available at time of going to press.Some of the wines & meads are available bythe bottle – please ask at the bar.

MEADSLurgashall West SussexBanqueting Mead 11% Well-balanced, with a full but not overly sweet honeyedflavour.

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, with a touch of citrus. Dry and crisp.

Whisky Mead 20% Fortified with Scotch whisky. Sweet, with overlying tonesof whisky and oak.

Lyme Bay DevonTraditional Mead 14.5%Sweet and full flavoured.

West Country Mead 14.5%Medium-sweet with spicy overtones.

Christmas Mead 13%Rich, blended with festive spices.

Maidenshair East SussexDark Mead 12.5% A medieval style dark mead.

Black Mead 11.5% Similar to the dark mead, but with added blackcurrant.

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

WINESGiffords Hall Vineyard, SuffolkGiffords Hall Bacchus Aromatic gooseberry and elderflower notes.

Madeleine Angevine 2011 A white from an early ripening grape with a very delicateand floral character.

Rosé 2010. Madeleine Angevine & Rondo. White peach and roses,crisp but concentrated.

Pinot Noir Estate selection 2011 Blended with Domfelder, Accolon and Rondo. Velvet softand fruit.

New Hall Vineyard EssexChardonnay Young dry white wine with a medium full body with aclean, fresh finish.

Pinot Grie - Tokay A late harvest medium wine with soft, rich mineralundertones.

Pinot Noir Rosé Fruity and refreshing, with a smooth easy-drinking style

Sparkling

Winbirri Vineyards NorfolkSeyval Blanc. A well-balanced dry white, with intense aromatic aromasand an elegant crisp finish. 100% Seyval Blanc.

English Rose A delicate dry rosé with a refreshing palate. 90%Madeleine Angevine, 10% Rondo.

RegentA delicate red with redcurrant and vanilla flavours. Oakaged for 6 months. 100% Regent.

Reserve A full bodied juicy red with deep cherry colour. Rich spiceand vanilla on the nose. Aged for 12 months in oak. 100%Rondo.

Mead & Wine

A great 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 menus 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. Wehave a self contained function suite which is ideal forparties, weddings and all of life’s celebrations.

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

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200 Broadway, Yaxley Tel: 01733 244885Email: [email protected]

Now taking bookings for Father’s Day Sunday 16th June

Treat your dad to a meal and a pint!


THE CHEQUERS71 Main Road, Little Gransden SG19 3DWTel: 01767 677348 www.sonofsid.co.uk

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

Bob and Wendy Mitchell invite you to trytheir unique unspoilt village local with itsown special atmosphere. Family run for

the past 62 years!

Huntingdon

CAMRA Pub

of the Year

2011

Annual Beer Festival

4th - 6th October

Finest Indian Cuisine just FIVEminutes walk from the Festival!Our family has been running Indian Restaurants inCambridge and beyond from the 1960’s. Come andsample our amazing traditional Indian cuisine.

We are near

The Maypole,

Baron of Beef

and Mitre Pubs!

No 5 Jordons Yard, Off Bridge Street, Cambridge CB2 1UG Tel: 01223 324351

Walk in or book aheadLarge parties welcome(we cater for up to 100 people)

Opening TimesOpen all day

12noon until late7 Days a week

Wishing everyone a greattime at the Beer Festival!

Established 1990’s


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

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.

Beer garden and Wi Fi

LESS THAN

10 MINS WALK

FROM FESTIVAL

Open all day and home

cooked foodserved all day.

WATERBEACH SUN‘THE PLACE FOR GOOD QUALITY REAL ALE’

BIG SCREEN SATELLITE SPORTS

HOMECOOKED FOOD 6 DAYS A WEEK

FUNCTION ROOM AVAILABLE

Events & Music at the Sun

May 25thSilverbacks Blues Band

June 29thBEACH SESSIONS with

BLUE ROSE CODE

Aug 24th/25thMINI BEER FESTIVAL

Aug 31stJACK

THE SUN INN WATERBEACH

GOOD BEERGUIDE ENTRY2012 & 2013


Specialists in contract publishingand graphic design solutions.We are proud to publish this Guide on behalf of Cambridge CAMRA.

If you require any of the below services please contact us:

Self-manageable Web Site • Magazine Design andPrinting • Advertisement Design • Poster Design • Logo and Branding • Label and Pump Clip Design

and Illustration

Orchard House Media Tel: 01733 211001

www.orchardhousemedia.co.uk

��

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Please fill in the whole form using a ball point pen and send to:Campaign for Real Ale Ltd. 230 Hatfield Road, St.Albans, Herts AL1 4LW

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Campaigning for Pub Goers& Beer Drinkers

Enjoying Real Ale& Pubs

A Campaign of Two Halves

Join CAMRA today – www.camra.org.uk/joinus

cambridge beer festival guide 2013

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