Newsletter of the Leeds Branch of the Campaign for Real Ale

www.leeds-camra.com

Issue 127 | Spring 2014 | Free, please take one

JOIN US AT PUDSEY CIVIC HALL 13TH-15TH MARCH 2014

OVER 180 REAL ALESALSO CIDER, PERRY AND GLOBAL BEERS

THIS ISSUE: WE BREWED A SPECIAL ALECOMING SOON TO A FESTIVAL NEAR YOU!

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New Full Measure is pro-duced by the Leeds Branchof the Campaign for RealAle. The views expressed arenot necessarily those of the

editor, CAMRA Ltd or its branches.Copyright © Leeds CAMRA 2014.

NFM Towers Address: Leeds CAMRA, c/o The Grove Inn,Back Row, Holbeck, Leeds LS11 5PL.Email: NFM.Editor@gmail.comWeb: www.leeds-camra.com

www.newfullmeasure.org.ukTwitter @LeedsCAMRA

Subscriptions may be had at a cost of£3 for six issues by sending a chequepayable to “Leeds CAMRA” to theabove address. Back issues are avail-able for £1 an issue by sending acheque to the same address. Currentlyall previous issues are available.

Contributions are welcome from anyCAMRA member, and may be sent to theabove email address or by post.Contributions may be edited for reasonsof space, and may be held over for futureissues. 4,000 copies are distributed quarterly to pubs in Leeds and beyond.

Publication Dates:The next issue of NFM (#128) will bepublished on May 29th 2014. NFM #128 copy deadline is 5th May.2014

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Imust admit to my own, private, Cook-like ambitionon the first morning of last

year’s Beer festival. I was deter-mined to push on and get toPudsey Civic Hall. There werebarrels to be collected, bars tobe built, tea to be drank andchairs to be shifted (hundreds ofthem!).

Just to add a delicious edge oftension to the proceedings, therewas the imminent arrival of theglassware. The much debated2/3 pint glasses were on theirway. Equally a source of con-tention and intrigue, the glasseswere our grand experiment forthe year. We wanted to simplifythe payment system at the barand reduce the need for staff tohave to ask for/refund a coupleof coins every other transaction.

In this we succeeded; less than athird of the beers requiredchange, down from two-thirdsthe year before. Still, the lack ofa pint measure had poked thehornets’ nest and on thegrapevine, stories of people boy-

cotting the festival filteringthrough. And still no-one hadeven seen the infamous glasses!

When they arrived, I must con-fess, it was an anti-climax. Whilethey felt heavier, more solid, thanthe standard festival glass, the difference wasn’t immediatelyobvious. Several of us stoodaround scratching our heads,then fetched some old glasses tocompare. Ten minutes later wewere back to our tasks, as thesaying goes there was “nothingto see here”.

On the 13th of March this yearwe’ll be doing it all over againand, if you didn’t make it last year,you’ll get your chance to decidefor yourself. The staff are comingback to look after your libationrequirements. The Balloon Patrolhas been booked and the tombolahas been stocked.

The two-thirds glasses are backand I promise you, once theyhave got your chosen measure ofblonde and hoppy or dark andmalty in them, you’ll be wonder-ing what all the fuss was abouttoo.

Your NFM editor, Tony

Welcome!

“Ambition leads me not only farther than any other man hasbeen before me, but as far as Ithink it possible for man to go.”

Captain James Cook

400th Brew for Ridgeside

Ridgeside celebrated its 400thbrew this month. Owner SimonBolderson tweeted “Our latestbeer Eldorado, 3.9%, is packedwith 7 different hop varietiesfrom America, New Zealand &Australia.” Seven Arts, Chapel Allerton,Leeds was the lucky first recipient.

Rebrand reflects riverside location as Wharfe Bank brews plans for expansion.

Wharfe Bank Brewery this week unveils its newbrand identity which proudly reflects its riversidelocation on the banks of the River Wharfe inYorkshire. The new design is part of a stepchange at the brewery where partner and manag-ing director Martin Kellaway and his team arereinventing the brand and the beers they produceto embrace the modern craft beer scene both athome and abroad.

Passionate about creating hand-crafted ales,the team has been experimenting recently withnew recipes, together with some tweaks to exist-ing beers, and the feedback has been over-whelming. 2013 saw the brewery exceed itsturnover target of more than £800,000, equat-ing to growth of 28% ‘in volume terms year onyear, giving Martin Kellaway the momentum tobrew ambitious plans for expansion.

He commented:-“The evolving beer range and re-brand is a vitalpart of our expansion plans, and we are

immensely proud that our beer is brewed by ded-icated people here in Yorkshire. Recent interna-tional and local research has clearly highlightedthat we should draw on our location and theassociated provenance of Yorkshire, coupled witha simple and clean look to reflect the hand-craftedvalues that each beer brings.”

The new identity has enhanced the brewery's on-bar and on-shelf presence with customers andconsumers, along with web and social media development and contemporary labelling of its newrange of premium bottled beers and craft keg beers.

In 2013 the brewery secured regional listingsacross Yorkshire and Humberside with Tesco andSainsbury's for its premium bottled beers, TetherBlond and Yorkshire IPA.

The review of the cask beer portfolio hasstreamlined the regulars and kept the favourites,allowing more variety of beer style. With twelvemonthly specials and seasonal brews, thisenables the brewery to innovate for the delight ofnew and existing customers.

Steve Crump, a micro-biologist and award-win-ning, cutting-edge home brewer, was appointedHead Brewer in 2013, was instrumental in theenhancement and evolvement of the beer rangeand key to developing the exciting new series ofrotating beers using unusual ingredients andmodern and diverse brewing techniques. Stevewill bring inspirational flavours to the local andinternational market with limited edition beers inall package types.

Martin Kellaway said:-“The modern craft beer market is rapidlyexpanding, and boundaries being pushed, and weneed to meet the needs of the discerning cus-tomer and evolve. Exciting and ‘off the wall' beersis where it‘s at and Steve is already bringing flairand talent to the fore. I am proud that Steve candeliver the new brewery vision and make it a reali-ty with the passion he brings to the brew house.”

News

Pub & Brewery News

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Sunbeam brews festival Mild

Breaking News: A last minuteannouncement; Nigel Proustie, of thefabulous Sunbeam Ales, will be brew-ing this years Leeds Beer Festival

Mystery Mild. This should be one not to miss!

Celebrating Fine Ale in the Fine City

This year’s Norwich City ofAle Festival looks set to bebigger and better – if that’spossible!

Now in its fourth year thecelebrated festival that has become a firmfavourite for ale lovers across the UK and will runfrom 22nd May through to 1st June, 2014.Last year 42 Norwich pubs served 229 cask alesbrewed by 36 local breweries during the ten-dayfestival. A total of 57,000 pints was enjoyed.

“Norwich and its Norfolk hinterland have somuch going for them with a fine, historic city,compact enough to be walkable, lots of welcom-ing real ale pubs and over thirty local breweriesproducing a great range of ales from mainly localmalts and grains,” Dawn Leeder, Co-Chair of Cityof Ale explained.

Phil Cutter, Co-Chair added: “More small independent Norfolk brewers are beginning totrade which is a real complement to the qualityale houses that support the local brewing indus-try. City of Ale has gone from strength tostrength with more pubs involved in 2013, andmuch more interest from real ale lovers fromacross the UK, with the generous support of theNorwich Business Improvement District (BID)”.

As well as the 229 cask ales last year’s festivaloffered 133 events ranging from beer tastings,mystery tours on the City of Ale bus, a pub treasure hunt and a local brewery pop-up shop.

More details about the Festival 2014 can befound at www.Cityofale.org.uk/2014

News

Bradford Beer FestivalThursday 20th Feb toSaturday 22nd FebVictoria Hall, Saltaire, WestYorkshire. 100+ real ales,

ciders, fruit wines & foreign beers. Further details: www.bradfordcamra.org.uk

Stockton Ale & Arty BeerFestivalThursday 20th Feb toSaturday 22nd FebARC Dovecot Street,

Stockton On Tees80+ real ales, cider, perry. Branch website formore details www.clevelandcamra.org.uk

Rotherham Real Ale andMusic Festival at MAGNA2014Wednesday 5th March toSaturday 8th MarchMAGNA

Sheffield Road, Rotherham250 real ales, 25+ fine wines, 40 ciders/perry;Foreign bottled beers and food.www.magnarealale.co.uk

Leeds Beer Cider &Perry FestivalThursday 13th Marchto Saturday 15th MarchPudsey Civic Hall

Dawson's Corner, Leeds180 Real Ales from all over UK, inc superbLocAles. Traditional Real Cider +Perry fromaround country, best, probably biggest range inthe North, Global Beer Bar. www.leedsbeerfestival.co.uk

Doncaster’s 24th Beer FestivalThursday 24th April to Saturday 26th AprilThe Hub, Chappell Drive125 Beers, Ciders and Foreign Beer Bar.Contact 01302 817743 or www.doncasterbeer-festival.co.uk

3rd Guisborough Beer FestivalFriday 25/04/2014 to Saturday 26/04/2014Guisborough Parish HallBow Street, GuisboroughJoint charity beer festival between Rotary, RoundTable + Cleveland CAMRA. 36 cask ales (fromCheshire, Lancs, Cumbria + Staffs), cider, perry +local fruit wines.www.clevelandcamra.org.uk

Halifax MayfestFriday 16/05/2014 to Saturday 17/05/2014Square Chapel Arts CentreSquare Road, Halifax60 Beers plus Ciders/PerryMore info contact: Edward Leesecretary@hxcalderdalecamra.org.uk07946871124

Notable Non-CAMRA festivals

Guiseley Factory Workers Club 8th beer festivalThursday 10th - Saturday 12th April 2014 21 beers from Yorkshire, Scotland & Wales + 3 ciders/perries

North Leeds Charity Beer Festival.Friday 30/5/2014 - Saturday 31/5/2014St. Aidan’s Church Community HallRoundhay Road, LeedsIn association with the Lord Mayor of Leeds andthe Rotary Club of Roundhay. 17 Yorkshire Grand Depart beers brewed for thefestival. Another 11 exclusive Leeds beers will beserved "from the wood"

Beer Festival Diary

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In this, Leeds CAMRA’s Beer Festival Issue, we present an expanded view of the upcoming festivals inour region. CAMRA Branches hold beer festivals across the country, throughout the year. They areorganised and run by volunteers, who give up their own time to promote Real Ale and Real Cider to thepublic. The majority of the beer festivals admit card carrying CAMRA members free of charge or offer dis-counts. Remember to do your homework and check details before you travel!

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Recent years have seen a steady decline inthe use of public houses across the wholeof the UK. A decline in disposable income

has led to a general tightening of belts and peo-ple staying at home more of an evening. Pubs inour area have started to think outside the box inan effort to attract customers and in doing so areproviding new spaces for groups to socialise andpeople with similar interests to meet. I looked atthree such pubs in Leeds city centre which havetaken this approach.

Homage2FromageThe Adelphi, Hunslet Road, Leeds.Homage2Fromage was launched in 2011 by organisers Nick Copeland and Vikki Rodgers,after a random twitter conversation about thejoys of cheese. Quickly outgrowing a number ofvenues, including the excellent and much missedDock Street Market, H2F eventually found itself aregular home at the Adelphi. This Grade II listedbuilding, built in 1901 as a pub and hotel, is aformer Tetley’s Heritage Pub and boasts six hand-pulls on the bar. From humble beginnings theclub’s monthly meeting regularly attracts around80 enthusiasts, who come to sample cheeseschosen to a theme and meet producers, suppliersand others passionate about cheese. Having suc-cessfully established itself in Leeds,Homage2Fromage recently branched out andheld its first event in Sheffield.www.clubhomage2fromage.co.uk

Outside

the Box

Leeds MeeplesThe Victoria Hotel, Great George Street,Leeds.We’re all familiar with the sight of a game ofdominos in progress but what about Quirkle?Card games like Cribbage was once a commonsight in public houses up and down the land butwould you recognise a game of Apples to Applesin progress (or its darker version Cards againstHumanity)?

A renaissance of sorts is taking place in board-gaming with best-selling titles like Pandemic andCatan crossing over into the mainstream and taking on established family favourites such asMonopoly. This friendly and welcoming gaminggroup meets a couple of times a month at theVictoria; meetings are organised on the group’swebsite. The Vic’s large, spacious rooms, beauti-fully appointed in mahogany and etched glass,provide a stunning backdrop to the games.

There’s a wide range of guest ales on offer, withNicholson’s Pale and Tetley’s being the houseales. Purity’s Saddle Black and Scottish BorderBrewery’s Wild Harvest were on good form lasttime I was there. Food at the Victoria looks goodand judging by the amount being ordered is wellreceived by the patrons. The games played rangefrom the light-hearted to the competitive andthere’s always someone willing to explain therules and assist new players.www.leedsmeeples.org.uk/home

The Secret Cinema ClubCrowd of Favours, Harper St, Leeds.I first found mention of this night on a well-known Leeds website which cited it as a cheapnight out for under a tenner. The recently-openedCrowd of Favours, which hosted the launch of theGood Beer Guide 2014 last year, is a curious mix

of the traditional and modern, with graffiti artadorning the walls and good-quality real alebehind the bar. On a Tuesday evening, in thebasement furnished with well-worn armchairsand comfy couches, Crowd of Favours screens avariety of films from cult classics like “This isSpinal Tap” to box office hits like “Jurassic Park”.

Small plates such as burgers and sandwichesare available from the evening bar menu, alongwith more filling fare, to enjoy while you watchthe movie. They even come round with free pop-corn to add to the viewing experience. With thebar’s line up of excellent Leeds ales and guests itwould seem churlish just to go for the cheapnight. Treat yourself to a couple of pints andenjoy a truly civilised cinema experience. www.crowdoffavours.co.uk

Anthony Coltman

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Interesting pub events

The RelianceBar & Dining Room

Fine Food & Fine Ales

12 draught pumps including 4 regularly changing Real Ales & 1 Real Cider

Over 20 other craft bottled ales & ciders from Britain, America & Europe

Open for lunch & supper 7 days a week

76-78 North Street, Leeds LS2 7PN0113 2956060 www.the-reliance.co.uk

Ale Festival 2014Father’s Day Weekend!

Friday 13th June from 4 p.m.All day Saturday 14th JuneAll day Sunday 15th June

Showcasing ales from craft and micro breweries

Families welcome, outside ale bar, beer garden andBBQ. Pub open from noon, full lunch and dinner

menus available.

20 Stainbeck Lane, Chapel Allerton, LS7 3QY0113 269 5699 www.themustardpot.com

Recipe Corner

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A note on the differencebetween home-made andcommercial salt beefYou’ll notice that your beef, while tender andtasty won’t be as pink in colour as commerciallyavailable salt beef. This is due to the lack ofnitrate in the form of either sodium nitrate orpotassium nitrate. While these do indeed provide a pleasing pink hue to the cookedmeat, studies have shown that they are linkedto several serious medical conditions. If youhave decided you really want the colour add30g of saltpetre to your brine.

This edition’s recipe is a labour of love, not aquick fix by any means, Salt beef requires along period of curing before cooking. So, is it

worth it? In a word, absolutely!

To start this recipe we need a nice brisket of beef,trimmed of excess fat. The brisket is a cut from thelower chest or breast of the cow. As such it is a hardworking muscle, supporting a lot of the cow’s bodyweight. It’s made up of a lot of connective tissuethat requires tenderising before cooking.

For this we use a brine, a solution of salt and otherspices in liquid. The brining liquid serves three mainpurposes. Firstly it imparts flavour to the meat, sec-ondly it inhibits the growth of bacteria which isimportant when you are curing meat for a long time.Thirdly, and most importantly, the salt solution caus-es proteins in the tissues to denature, unravellingtough proteins and causing the water in the brine tobind with them. This liquid gets itself between thetough proteins during cooking and is retained in thefinished product causing it to be tender and juicy.

For the brine; To 4 litres of water add 450g salt,150g golden caster sugar, 4 cloves of garlic, 2 bayleaves and 25g pickling spice.

First, place the water into a large pan. Add all thedry ingredients and stir to dissolve the salt. Bringthis mixture to a brief boil. Transfer to a plastic con-tainer, ideally one big enough to hold the liquid andthe beef. Allow the mixture to go completely cold.Once it is cold your brine is ready to be used.

The next step is to brine the beef. Place the beefinto its plastic container and cover fully with the coldbrine. Given the concentration of salt, the beefmight float in this liquid. If this is the case you canuse a small bowl or plate between the meat and thecontainers lid to push the meat back under the brin-ing liquid. The meat will sit in this liquid for up to 10days. It needs to be turned once a day to ensurethat the brine is evenly distributed. Be careful at this

point to use clean plastic gloves or tongs to handlethe meat, even the cleanest hands harbour bacteriawhich could spoil the meat.

After ten days remove the meat from the liquid anddiscard the brine. Everything that we have done sofar is to prepare the meat to be cooked, at this pointit is still raw and should be treated as such. Washthe meat carefully under cold running water. Place itinto a large pan or deep tray. Cover the meat withwater and then add 2 onions, 2 sticks of celery, 2carrots, 3 bay leaves and 6 peppercorns. Bring this toa boil on the stove top and then transfer either to anovenproof dish or a slow cooker. It will need 3 hoursto cook in a 120c (gas mark ½ )oven or the slowcooker on high.

After cooking remove the meat from the cookingliquor and either slice and serve hot, or my prefer-ence, cool overnight in the fridge and slice it forsandwiches. Either way serve with crusty bread, dillpickles and mustard.

Anthony Coltman

Homemade Salt Beef

1111

Cosy Traditional PubUnder New Management

4 Real Ales always on

Food Served Daily from 12pm

Quiz Night on Tuesday

Live BT Sport

It’s that time of yearagain when beerlovers throughout the

country get excited about the publication of the lat-est edition of the Good Beer Guide, the UK’s best-selling independent beer and pub guide.Throughout the past year, CAMRA members fromevery Branch have been scouring their local areas tofind the best drinking establishments around.

Though the Guide is compiled at national level, it’slocal branch workers who do much of the research,and dedicated members from each district spend alot of time visiting pubs and sampling their ales witha view to bringing you the best possible informationavailable on beer and pub quality. When you bear inmind that CAMRA has a membership of more than150,000 people, you realise what a wide cross-sec-tion of the community has the opportunity to beinvolved. Unlike some other pub guides, CAMRAmakes no charge for entries.

Whenever the beer aficionado is planning to visitpastures new in the UK, the first piece of research isthe Guide. All the important information you needwhen searching for a drinking hole is here, such asrange of ales, opening times, food, beer gardens,transport links and a brief description, plus featuressuch as open fires and pub games.

Smart phones have breathed a new lease of life intothe book, with apps being available for both Appleand Android™ compatible devices. Now the Guide isincredibly portable, and really easy to use. I've foundmine invaluable over the last couple of years.The Guide is also available as an e-book in Kindle

and ePUB formats, and the boffins at CAMRA HQare working hard to make it more interactive, takingadvantage of GPS, mobile and internet connectivity(where the e-reader allows) to bring in new and

exciting features. Details will be announced shortlyat camra.org.uk/ebook.

Apart from the comprehensive guide to thenation’s pubs, there's also a listing of all the brew-eries known at the time of publication, includinginformation on their regular ales. There are also articles about the steps your community can take tosave threatened pubs, beer tasting, how ale isbrewed, a guide to classic beer styles, a guide tobeer trends and much more.

The Guide reached a landmark last year with its40th edition. Leeds Branch invited the licenseeswhose pubs were in last year to a celebration, andheld another this year with those who have madethe 2014 edition. We had a great evening at theCrowd of Favours in the city centre. The Crowd is arecent addition to Leeds Brewery’s pub stock andwe’re sure it will be hugely successful. Landlordpacks were distributed by Reverend Canon TonyBundock, the Rector of Leeds Minster. We werejoined by a team from the brewery, including SamMoss. Thanks go to our hosts for the evening and toall the Good Beer Guide 2014 licensees for quench-ing our thirst throughout the year.

You can buy a copy of the Guide online at £14.99for non-members or £12 for members, both pricesinclude postage. Most CAMRA-organised beer festi-vals throughout the country will be selling editions,usually at discounted rates for members. Furtherdetails are available at camra.org.uk/gbg.

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Good Beer Guide 2014

Good Beer Guide

Last issue was stuffed to the rafters with great articles, so we had to bump a coupleto make room for them all. Our own ex-editor Ian Smith give us the lowdown on thisyear’s Good Beer Guide.

It’s much more than just a pub guide

The CAMRA Good Beer Guide is sponsored bySIBA and itsbetterdownthepub.com

Diary of a Madman

FebruaryTime to catch up on some paperwork, risk assessments,staff instructions, websiteupdates, ordering shop items.Then it will be time to sort outsome tombola prizes and checkeveryone is doing what theyagreed to do. Basically makesure the well-oiled machine iserr well oiled.

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What kind of a damn fool tries to

organise a beer festival year after

year in their own time and with-

out getting paid? This one. This is

my story and my ideas, if you

don’t like them I have others.

OctoberAssembled a crack team, yes I think that’s the right word, crack, some of them really are crackers. Divide up some jobs fairly then assign the rest to those who missed the meeting. Decided on openingtimes and prices, don’t think my idea of staying open until midnight went down too well. Exciting decision made on what colour the beer tickets are to be.

NovemberNot sure why this meeting went on so long, no one had done anything from last month so we couldn’t decide on what to do this month.Happens every year. Couple of good ideas for themes, atleast it’s not going to be ‘down on the farm’ this year,guess it’s time will come though.DecemberWorked out staff wages for the festival, agreed to thedemands of a 1.2% raise with double time on bankholidays , so that will be nothing times 1.012 anddouble that on Bank Holidays, fine agreed. We’ll letthem have a bit of beer each hour instead, oh yes and a t-shirt too.

Januaryfeel like we’re getting

somewhere now with

the theme of Films now confirmed.

Problems in how we can link it to beer, note

to self - some people’s minds really do work

in strange ways. Throw a few cider ideas

about and think about what special beers

we can track down for the global bar.

Helped out on the poster and beer mat,

sorry drip mat, designs.

MarchSit back and enjoy the festival, because everything is done by now, yeah sure. See you at the hall, I’m the one running arounddoing nothing and everything.

David Dixon

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It is nearly time for the annual Beer Festival,returning once again to Pudsey Civic Hall, avenue well connected to the public transport

network. The Leeds Branch of CAMRA is puttingon the beer extravaganza as it has since the mid-90s. With nearly 200 different real ales tochoose from there is sure to be something totickle even the most discerning of palettes.

There will be all sorts of styles showcased overthe three day event, from sweet dark milds tozingy golden ales and light hoppy bitters tostrong old ales, so why not come along and giveyour taste buds a treat? As always there is moreon offer than cask conditioned beer; there will bethe usual eclectic mix of cider and perry fromaround the country.

If your tastes are a little bit more continental,then the global beer bar has a whole world offlavours to choose from. There is plenty of timeto pop along and find a new favourite beer.

For those staying longer than just a couple ofdrinks there is hot and cold food plus the famoussnack emporium run by the one and only MrScratchings. During the evening there will be an hour or two of live music from local musicians soa jolly good time is just there waiting to be had.

What happens when I arrive?

If there’s an entry fee on the day, you’ll pay thatat the front door. In the foyer, there’s the glassand beer ticket stall. Here you hire your glass(you can keep it or go back for a refund at theend of your session), and purchase your beertickets, which are also refundable if you don’t usethem all. You get a free programme here, too.Then you’re all set to dive in and enjoy the festival!

How do I pay for beer?

You pay using beer tickets, which you buy on theway in. These are dinky little tickets that areworth approximately a third of a pint each.

Because some beers at the Festival are not sostrong they may be a bit cheaper than the ticketprice, likewise some stronger beers are a bitmore expensive. If the beer you choose is lessthan the ticket price we will give you somechange. The bars have a very small float so bringa bit of loose change to the Festival and if youbuy some of the stronger beers you can

Leeds Beer and Cider Festival 2014

17

supplement your ticket with a few extra pence.

We do it this way so that:• The bars don’t have a lot of money behindthem, which helps us with security• We can have a good range and a fair systemwhere all beers aren’t a blanket price• It’s quick and easy for everyone at the bar andat the refund stands• We don’t get ink all over our hands.

At the 2013 Festival, we experimented withtwo-thirds-of-a-pint glasses instead of the tradi-tional pints or halves. Feedback was generallypositive, so we decided to retain the glass sizethis year. The Festival does not call the measuresschooners, as popularised in Australia, but'large', with 'small' used for a third. Two insteadof three lines make it easier for staff to fill to theline, cutting down on over-measures. Pricing andsignage are simpler and clearer for all.

WHERE Pudsey Civic Hall, Dawson’s Corner, Stanningley,LS28 5TA, (5 minutes’ walk from New PudseyBR Station, Caldervale Line which serves Leeds,Bradford, Halifax, Huddersfield, Wakefield, Yorkand Manchester)

WHEN Thursday 13th March11am - 3pm & 5pm - 11pmFriday 14th March11am - 3pm & 5pm - 11pmSaturday 15th March11am - 11pm

WHATNearly 200 Real Ales from Yorkshire and beyond- this year’s theme is Films. Leeds has long hadan association with film and now we have linkedit to beer. Look out for the beers with a connec-tion to movies, talkies or flicks. Traditional cider and perry from around the coun-try, including lesser-known producing areas. Thebest range in the north with something for alltastes. Global Beer Bar featuring a great range ofU.S. craft beers, fruity favourites and a world ofother styles! The Mild Trail – drink this quintes-sential English ale and get a freebie!

NEW Now open all day SaturdayGlasses lined at one third and two thirds only -no half measures! Local musicians performing,plus some quiet sessions.

Hot & cold food, beery stalls, snack emporium,tombola, full disabled access. Restriction onadmission numbers due to licensing laws – getthere early to avoid disappointment! And remem-ber...when the beer’s gone, it’s gone!Over 18s only – please bring ID if you look young!

HOW MUCHThursday am session FREE; pm session £4.00,FREE to NUS membersFriday am session FREE; pm session £5.00Saturday £5.00 before 17:00 then £3.00CAMRA members FREE at all times (except Fridayevening, £3.00) and can gain admission 15 min-utes earlier at all sessions

HOW TO GET THEREServices within 5 minutes’ walkTrain: New Pudsey Station, on the Caldervale LineBuses: 9, 16, 16A, 72, 508, X6

FOR MORE INFO visit www.leedsbeerfestival.co.uk

LEEDS BEER FESTIVALBREAKDOWN 2014

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Show your CAMRA Membershipcard at the bar at time of ordering

to claim discount.

Gateway North, Crown Point Road LS9 8DZ

Tel: 0113 244 8608Yorkshire Evening Post Finalists for Pub of the

Year

@tykebar TykeBar

3 Ales on HandpumpNew Dart Board!

Thurday Quiz Nightfrom 9pm

Opening Times12noon - 11pm Mon - Fri

and 10am - Midnight weekends

£2 a pint of Ale, Fosters or Stron

gbow and

FREE pool from 6pm

BT and Sky Sports!

What is your favourite pub in Leeds and why?North Bar, simply for the beer selection. I couldlose hours, not to mention a weeks wages inthere at a time.

Have you ever been arrested?Yes. Apparently the Queen is unfamiliar with theHip Hop Handshake.

Chips or jacket potato?Chips. I’m a bloke.

If you could collaborate with any other brew-ery in the world (including the UK) whatwould it be, and why?Russian River Brewing Co. because their beer issublime, and I would jelly wrestle a giant octopusto visit that part of California.

What was the best/worst thing you ever didas a homebrewer?The best was a headbustin’ 21% IPA boasting50g of hops per ltr of wort. I can still taste it.The worst was a geuse. Turns out the biota in mygarage differs severely from that of FlemishBelgium.

Name your top three beers ever.Rochefort Trappistes 10, Victory Hop Devil, andthe original version of Black Tokyo Horizon Idrank the morning of my wedding.

Favourite dinosaur?Triceratops. The horn monster.

What was your real ale epiphany?It was Fullers’ fault! Did you hear that, liver? Ilost an afternoon to ESB and Bengal Lancer andhaven’t looked back since. Although it was Punk

IPA, back when it was a real ale, that got me intobrewing.

Doctor Who or Downton Abbey?And I only have the power to destroy one ofthese? Tough one.....

If you were allowed to brew any kind of beer,no matter how crazy, at this brewery, whatwould it be?It would be an amalgamation of my best andworst brews. A spontaneously fermented 21%IPA, aged for 3 years in the sweaty sock of aTrappistine monk in Lembeek.

Questions for Brewers

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Leeds CAMRAJohn RoweThe Grove Inn, Back RowHolbeck LeedsLS11 5PL

Committee membersChairman: John Rowe0113 22439254

Branch Contact: Mike HampshireBranch Secretary: Mark ShawFestival Organiser: David DixonLocale Coordinator: David DixonMembership Secretary: Mike HampshireNewsletter Editor: Anthony ColtmanPress and Publicity Officer: Sam ParkerPub Database Holder: Dave AnsleySocial Secretary: Charlie CavayeTreasurer: Keith SunderlandWebmaster: Christine Jopling

This year marks the 40th birthday of LeedsCAMRA. The first meeting, in 1974, took place atthe Central on Wellington Street, Leeds. Legendhas it that 100 people turned up to that firstmeeting… To celebrate we joined forces with theWharfe Bank Brewery to create an extra specialbeer, a 4.0% ruby beer for our ruby celebration.

February may have started out bright and sunnybut it was still cold and we were all feeling thechill as we gathered at the Wharfe Bank Brewery,in Pool-in-Wharfedale. Four intrepid young (atheart) Leeds CAMRA members, Young MembersSecretary Mike Hampshire, Hannah Clarke, regular home-brewer Mathew Pullin and I met ourhost and mentor, Steve Crump. He is the newbrewer at Wharfe Bank, a qualified microbiologistand the brain behind the brewery’s newFirestorm range. Fortunately for us, Steve hadthe kettle on, the one in question being ourmash tun, holding the water needed for the day’sbrewing.

“We are expecting to get between 34 and 36barrels out of this today.” Steve sounds like he’sdone this before. I’m glad, looking round I would-n’t know where to start.

Turns out we start with the malts. Sacks of thegrain are carefully checked and then lined up

next to the hopper. Mikeand Mathew start glee-fully smelling malts andcomparing the coloursas Hannah looks onbemused. UnderSteve’s direction weload up the hopper.“The numbers on thesacks indicate thecolour” Steve informsus,” the higher the number, the darker themalt”. Our ruby ale needs a mixture of light anddark to produce the characteristic red colouring.Many hands make light work and the hopper isloaded up and we are off back to check on themash tun.

Steve is all busyness as hoses are connected anddigital gauges are checked. Soon the tun is fillingup with water and the malts are being drawnfrom the hopper into the tun. Mathew is pressedinto spade duty with Steve overseeing. “You needto keep a careful eye at this point” he says, gesturing to the mixture as Mathew keeps it moving with his large plastic spade, “what youare after should look like porridge. If it’s notmixed correctly the mash is too dry and theflavours are not extracted properly. ” I don’t knowabout porridge but the mixture looks as wet as

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Crusader by Wharfe Bank,Festival special ale 2014

an otter’s pocket and it smells divine. A quickcheck of the water level and soon Steve’s happy,the lid goes on and we leave it to come to tem-perature.

We’ve got some time to kill at this point so weget the grand tour. First stop is the fermentingroom where the freshly-brewed wort has its yeastadded and the first steps to alcohol start. Onlytwo of the Fermenting Vessel (FV ’s we call themin the trade) are occupied today. We all climb upto peer in the top and take a heady whiff of theCO2 being produced. “These beers have a fewmore days to go in the FV”, explains Steve as hechecks the gravity. He draws some cloudy youngbeer from the second FV before repeating theprocess with the first. Yeast, having done its joband settled to the bottom of the more maturebeer, floods the floor. “This one is nearly there,it’ll be going to the conditioning room soon.”

The conditioning room is our next port of callalso. Shinning steel containers soon yield uptheir bounty and we sample some of the newrange of beers coming out from WharfeBank. Formy personal tastes, Fang, the 7% Russian-inspired imperial stout, is a particular delight!

I soon get a hint of Steve’s game as this treat isquickly followed by the laborious task of remov-ing spent hops in order to get the boiler ready forour brew. We fill the spent grain sack with usedhops, destined for a local farm to be used as ani-mal feed, and power wash the vessel. When I saywe, I mean we watch Steve do it, as we've notgot our wellies with us. I should get away withthat excuse all day, right?

Back to the loft to collect the hops for the bitter-ing and flavouring. Careful measuring needed atthis point, as we separate the different kinds intobuckets. Each has to go into the brew at just theright time to impart the correct level of flavour.Now I’m on familiar ground again, this feels likeproper cooking.

The mash has done its job now and so thesparge is started. The wort is drawn out of thetun and sprayed back over the mash to complete

the sugar extraction. The process causes thegrains to act as a filter bed allowing a clear wortto be drawn off into the boiler. Also it makespretty patterns in the top of the grain and makesme start to think about cover photos…

The next vessel is ready with its first lot of hopsand the wort is pumped in. We take turns staringexcitedly into the vessel and trying to take pho-tos but all we get is a steam bath much to theamusement of Business Development ManagerTony Jenkins and his brewery tour party. Steve isonto his next job now, removing the spent mashfrom the tun. Again nothing goes to waste, thefarmer has been called and this is destined to bemore animal feed. Steve dives into the tun andstarts to shovel until he is reminded by a voicefrom the loft that that’s what we are here for.Wellies appear and I soon find myself on thebusiness end of a shovel, thank you very muchMr Jenkins! I soldier on and soon have the grainon its way to the farm.

Leeds Festival Brew

21

Our ruby ale needs a mixture of light and dark to produce the characteristic red colouring.

Continued overleaf >

22

Regular beers are Taylors Landlord, Golden Best and Old Peculier8 ever changing guest beers always on • Now selling Sierra Navada on Draught3 draught ciders and 3 bottled ciders • An array of specialist bottled beers

Fanny’s Ale and Cider House63 Saltaire Road, Shipley, BD18 3JN Tel No. 01274 591419 www.fannysalehouse.com

Based in the heritage village of Saltaire, the pub has won numerous awards: Bradford Pub of the Season Autumn 1997,

Summer 2000, 2003, 2008, and this year...

Bradford CAMRA Pub of the Year 2010!

Only 12 minutes by train from Leeds Station!!

Temperature achieved on the boil, the clockstarts, 30 minutes till the next hops go in. Moreenthusiastic chatter about the smell of the hopsand even a malt fiend like myself is starting toget sucked in. The next hops go in, only fifteenminutes till the next lot. “The temperature andthe timing are important here” says Steve, “if thehops are in for too long or the temperaturebecomes too low we start to leach out tanninsand we don’t want that.” Mike and Mathew bothenthusiastic home brewers, are nodding at this, Istill think I’ve lots to learn. The next few batchesof hops are left to us as Steve goes to check thecolour. Think Mission Impossible with buckets offlower heads as opposed to tom cruise on a wireand you’re not far off.

Steve returns with a steaming glass of wort andwe look at the colour. Is it correct? Maybe a bitlight? A guest on the tour asks if he can drink it,got to admire the enthusiasm. The wort settlessomewhat and finally we’re happy with thecolour. The cooking is done, time transfer thewort to its FV. A heat exchanger brings it down to

a manageable temperature as Mathew looks onwith envy. “I could really do with one of them!”The wort, now a balmy 22C is introduced to theyeast and some nutrients and the vessel isclosed, the yeast left to party in peace.

It’ll spend some time in there before being trans-ferred to the conditioning room. At some pointit’ll be dry-hopped and we’ll be the first to haveit, on the bar at Leeds Beer, Cider and PerryFestival 2014 at Pudsey Civic Hall 13th – 15thMarch.

I look forward to pulling you a measure of… The Crusader!

Our thanks go to Martin and his team WharfeBank Brewery for making the kind offer to produce the beer, to Tony Jenkins for organisingthe day and of course to Steve Crump for makingsure none of us drowned in boiling beer.

Anthony Coltman

Leeds Festival Brew - continued

23

ALL OUR BEERS ARE NOW PERMANENTLY IN WOODEN CASKSAll served from a bank of old

Melbourne pumps that have never seen a pint of Tetleys or John Smiths.

Open Fires • Friendly Atmosphere

Dog friendly • Quiz Night on

Wednesday • Only 2 mins from the

bus and train station

NEW OPENING TIMESMonday & Tuesday 2pm to 8.30pm. Wednesday & Thursday 2pm to 11pm.

Friday to Sunday 12noon to 11pm.

Tel: 01977 278867www.thejunctionpubcastleford.com

Postcode: WF10 1EEFollow Us on Twitter

A warm welcome from Neil and Maureen from The Junction

24

Real Ales from: Brown Cow, Theakston,Timothy Taylor, John Smiths and now

Leeds Brewery

NOW

OPEN SUNDAY

Two permanent ales: Leeds Pale, Tetley Bitter plus FIVE rotating guest ales.

Sky Sports and BT Sports on Four Screens

Beer garden with Plasma Screen and Car Park to the rear

Main meals - Two for £9.00We are open Mon-Wed 12noon-11pm

Thurs-Sat 12noon-midnight, Sun 11am -11.30pm

Quiz nights:Monday – General Knowledge Tuesday – Music

Thursday – Entertainment

The Regent

15/17 Regent Street, Chapel Allerton, Leeds LS7 4PETel: 0113 2939395 Email: 6233unit@spiritpubcompany.com

March 13th 2014 sees the return of theLeeds Beer, Cider and Perry Festival tothe Civic Hall Pudsey. With this in mind,

Bloke from Hull David Litten, went wandering toexplore its real ale credentials.

What better to do on a cold winter’s day than tohave a pub crawl around some top pubs inPudsey? Having decided on a plan of action withrecommendations from a couple of local expertsand a hastily concocted map with relevant stoppingpoints I set off into a journey of exploration shortlybefore lunchtime. The first three alighting pointshave all changed their names in recent times.

The first stop on the mini tour was the TownHall Taps at Lowtown. Formerly known asBarcode it opened in late June 2013 anddeclares itself as “a good bar for the good peopleof Pudsey who are in the majority!!!”Not a bad description. The Taps is afriendly modern bright place with fourhand pumps selling real ales at goodprices, my choice being top qualitySaltaire Blonde.

Just round the corner on Manor HouseStreet is the welcoming Irv Inn, formerlyknown as the Continental Bier Keller, Under thesame management as the Town Hall Taps, the IrvInn opened October 2012 under the guidance ofbusinessman Stuart Irvine (hence the name).This is a well-set-out bar in the bier-keller stylewith a modern curved bar. It is a great place torelax in the centre of Pudsey, serving local handpulled ales and interesting beers from around theworld, amongst which were Marble Pint andTwickenham Naked Ladies, the latter being a verytasty new beer to me.

Directly across the road is the CrossedShuttle. Formerly the Black Bull, it opened as a

Wetherspoons in January 2011 in a building dat-ing from 1955. The pub name and sign is basedon the Pudsey Borough coat of arms reflectingthe importance of the textile trade in the historyof Pudsey. One of the group’s smaller pubs, ithas a fine interior and low ceiling thus creating acosy atmosphere. As you would expect there isa good range of real ales and two real cidersfrom Westons. The beer of choice here wasNaylors Crystal which went down well whilstengaged in conversation with Inter City Ken whojust happened to pop in. There is no escape!

A short walk past the newbus station and on toChurch Lane took me tothe Butchers Arms, a verybusy, well-looked-afterSam Smith's pub withopen fires, and oncedescribed as having thebest beer garden in

Pudsey for watching the world go by. The OldBrewery Bitter was on good form.

Half way through my tour and a welcome walk-ing break along Carlisle Road and BankhouseLane led me to the Bankhouse Inn. Here,guests from Elgoods and Caledonian accompa-nied regular real ales from Theakstons andCaledonian. There cannot be many pubs so closeto a large city like Leeds with such a great view.

Retracing my steps to Fartown, I soon foundthe Fleece, a friendly, comfortable, modernised

Out and About

25

Pubbingin Pudsey

Continued overleaf >

26

Out and About - continued

27

As regular readers of NFM will recall, a few yearsago Leeds CAMRA set up a LocAle scheme topromote local breweries to our area. It’s nowfirmly established and really popular in the city,and we figured it was about time we gave ourreaders an update. We have now reached the target of one hundred pubs joining up. It’s agreat scheme and one that promotes pubs andlocally brewed real ale, and it helps beer lovers tofind pubs that support great Yorkshire ale. Whatcould be better?

If you run a pub and sell at least one beer froma ‘LocAle’ brewery you can join the scheme andit’s free! There are over 40 breweries in theLeeds LocAle area, which is within the Leeds Cityboundary or less than 10 miles outside it:www.leeds-camra.com/beer/locale-breweries.

Just let Leeds CAMRA know you’d like to joinand we’ll send you a LocAle pack with promotion-al goodies, and give you a mention on the website and in updates in New Full Measure.

If you’re adrinker wholoves real aleand wants tosupport yourlocal breweries,or are visitingLeeds and want to know just how yummy thelocal beer is, visit a pub on the list availableonline. The list is being updated all the time(www.leeds-camra.com/pubs/locale-pubs) and itcontains city centre gems as well as some greatlocal pubs and suburban ale bars. Look out forthe LocAle window stickers, posters and pumpclip toppers.

If you want a fun way to be environmentallyfriendly, want to find out more about great craftproducts made on your doorstep, or you justwant to get stuck into a good pint, LocAle inLeeds may be right up your street.

Leeds CAMRA

in Leeds

pub in traditionalstyle. The centralbar serves threeareas with five realales. On my visit itwas an allYorkshire selection

(well almost) – from Taylors, CopperDragon, Leeds, Ilkley and Tetleys. The two I triedwere in great condition. The genial licenseeinformed me that he intends to hold a beer festi-val in the summer – should be good!

Just round the corner, heading back towardstown, is the transformed Royal. Located next tothe old Greenside railway station, the pub hasbeen restored to its Victorian glory by the currentAle House Pub Company team headed by CarrieHolt. A wide range of cask ales is served in top

condition, the fabulous Ossett Treacle Stoutbeing my choice.

Upon enquiring about my last selected pub Idiscovered that the Commercial (run by thesame team as the Royal, along with the Fleece inHorsforth) on Chapeltown/Greenside junction didnot open until after my scheduled bus departure.I decided to walk round to take a photographanyway only to find that Carrie and Angie hadshot round the corner by car to open up earlyjust for me! Unbelievable. The day was roundedoff with a lovely pint of Snowhite from CastleRock selected for me from the range on offer bythe staff of this very comfortable pub.

A brilliant wander round some of Pudsey’s pubsjust a bus ride away from the hustle and bustleof Leeds city centre. Try it!

28

ABBEY INN99 Pollard Lane, Newlay, Leeds, LS13 1EQ

DUCK & DRAKEKirkgate, Leeds, LS2 7DR HUNTERS INN

Harrogate Road, Pool in Wharfedale, LS21 2PSNEW HEADINGLEY CLUBSt Micheals Road, Headingley, LS6 3BG

OTLEY TAVERNNewmarket, Otley, LS21 3ASTICK OR TWISTMerrion Way, Leeds, LS2 8PDTHE WRENS HOTEL, 59-61 New Briggate, Leeds, LS2 8JDTHREE HULATS

13 Harrogate Road, Leeds, LS7 3NB

TROYDALE CLUBTroydale Lane, Pudsey, Leeds, LS28 9LD

WHITE SWANHigh Street, Yeadon, LS19 7TAAL’S DIME BAR

10 North Parade, Bradford, BD1 3HTFANNY’S ALE HOUSE63 Saltaire Road, Shipley, BD18 3JN

Appointmentwith Beer

Leeds CAMRA holds a for-mal business-style meet-ing in a closed room on

the first Tuesday of everymonth. The meeting starts at7:30pm and has an approxi-mate finishing time of 9:30pm.

CAMRA members are advised to check “What’sBrewing” for confirmation of meeting locationsand for details of other events. A full listing ofevents is also published at www.leeds-camra.com/where it is regularly updated.

Leeds CAMRA is organised and run entirely byunpaid volunteers. All members are always wel-come at meetings and socials.

February 2014

Tue 25th City Centre Social – Duck and Drake,43 Kirkgate 8.00pm, Crowd of Favours, HarperStreet, Leeds from 9.15pm

March 2014

Tue 4th Mar Open branch committee meeting,Wrens, 61a New Briggate, Leeds 7.30pm

Tue 11th Mar Beer Festival Social, Stick or Twist,Merrion Way, Leeds 7.30pm

Thurs 13th to Saturday 15th Leeds Beer, Ciderand Perry Festival 2014 Pudsey Civic Hall,Dawsons Corner, Pudsey

Sat 22nd Mar Headingly Social, Arcadia,Arndale Center, Otley Road, 2.00pm thenOriginal Oak, 2 Otley Road Headingly from 4pm

Fri 28th Mar Terry’s Leaving Party, The Palace,Kirkgate, Leeds 7.30pm

diary dates

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Thank You for Having Us!Thanks to the Packhorse, Woodhouse and TheFox and Newt, Burley for hosting meetings.Thanks, and congratulations to the KirkstallBridge Inn for a great presentation night (and afiendish pub quiz).

Don’t be a Wazzock! Don’t Drink and Drive.Public transport information for the Leeds areais available from Metro offices and atwymetro.com There really is no excuse..

West Yorkshire TradingStandards Service Tel: 0113 253 0241 Po Box 5, Nepshaw Lane South, Leeds, WestYorkshire, LS27 0QP

Leeds CAMRA Members' NoticeboardFollow @LeedsCAMRA on Twitter or“like” our Leeds-CAMRA Facebookpage for up-to-date informationabout socials, meetings and pubs

info in and around Leeds.

Leeds-CAMRA

@LeedsCAMRA