Worcester CAMRA

Crown Hotel Worcester: Embracing Real Ales & Welcoming CAMRA Members

Mark Griffiths — Wed, 22 Mar 2023 21:22:00 +0000

Join the Celebration of Real Ales at The Crown Hotel Worcester - Worcester's Premier Wetherspoon Establishment!

In response to the recent closure of the Postal Order pub in Worcester, the Crown Hotel in Crown Passage, another reputable Wetherspoon establishment in the city, has taken the opportunity to emphasise its commitment to real ales. As part of their welcoming approach, they are keen to extend a warm invitation to CAMRA members.

Eight of our esteemed members participated in the pre-festival tasting event, where we were warmly greeted by Matt Adams, one of the Managers at the Crown Hotel. Matt thoughtfully provided each attendee with samples of six carefully selected festival brews, ensuring a diverse and delightful range of flavours to experience.

The selection of beers presented during the tasting showcased a captivating array, ranging from a flavorful Belgian-style export brewed by Banksʼs to a refreshing hoppy pale ale hailing from the picturesque region of Hawkshead in Cumbria. To enhance the tasting experience, Matt generously shared his tasting notes and passionately explained the distinctive beer styles, enriching our understanding and enjoyment of each brew.

While the closure of the Postal Order pub was disappointing for the branch, we are pleased to acknowledge the Crown Hotel’s commendable efforts in filling the gap left behind. Their renewed focus on real ales and dedication to catering to the preferences of CAMRA members have not gone unnoticed.

As the national beer festival at Wetherspoon unfolds, we extend our best wishes for the Crown Hotel’s success in its festival endeavours and future business ventures.

We wish to express our sincere appreciation for the warm hospitality displayed by Matt Adams and the entire team at the Crown Hotel. Their commitment to ensuring an enjoyable pre-festival tasting event was evident, and the CAMRA community eagerly looks forward to continued engagement and memorable experiences with this welcoming establishment.

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Discover the Tranquil Charms of Hopshed Brewery: A Haven for Beer Enthusiasts

Mark Griffiths — Wed, 19 Oct 2022 14:40:00 +0000

Worcester CAMRA Hopshed Brewery Trip

Brews, Hops, and Nature’s Beauty Await

Nestled serenely between Worcester and Bromyard lies a quaint spot that’s an absolute treat for beer enthusiasts and nature admirers – Hopshed Brewery. Situated on a functional hop farm in Suckley, this brewery offers a unique blend of sensory delights and insights into the brewing process.

Stepping into the brewery is like walking into a haven of earthy scents – the unmistakable fragrance of hops hangs gently in the air, instantly setting the mood for what’s to come. But there’s more to Hopshed than just its setting. Every Friday until 9 pm and Saturday until 6 pm, the brewery’s tap bar opens to visitors seeking a relaxed and flavorful experience.

A recent visit by Worcester CAMRA, a group of beer enthusiasts, was a delightful journey for their taste buds. On September 30th 2022, a Friday, they embarked on a journey to sample the brewery’s lineup of beers. From session IPAs that go down easy to hearty porters, the variety offered something for everyone. A pint starting at just £3.60, the prices make it a budget-friendly destination for exploring craft brews.

What sets Hopshed apart is the beverages themselves and how they’re presented. The friendly staff behind the bar are happy to guide you through the different styles and flavours available. Their insights benefit those who might be new to the world of ales. One beer that stood out was the Green Hop Pale Ale, boasting the refreshing essence of Emperor hops and a gentle 4% ABV – a true crowd-pleaser.

It’s not just about the drinks – a culinary surprise awaits outside. A mobile Sri Lankan curry van offers an ever-changing menu of meat and vegetarian dishes, a perfect companion to the beers.

As the sun sets, the tap bar transforms into a hub of activity. Laughter and clinking glasses fill the air as patrons bask in the welcoming atmosphere. If you’re planning a visit, make sure to arrive early to secure a seat, as the popularity of Hopshed is a testament to its charm.

In conclusion, Hopshed Brewery isn’t just a place to savour finely crafted beers; it embodies the art of brewing, nestled in a picturesque corner of Suckley. From the alluring scent of hops to the diverse range of flavours, every aspect of Hopshed Brewery invites you to appreciate the craft. So, whether you’re a seasoned beer connoisseur or just looking to explore, visiting Hopshed Brewery promises a relaxed, flavoursome, and memorable visit. More information at Hopshed Brewery

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A whistle-stop tour of the Black Country’s finest pubs

Alan Grainger — Sun, 10 Apr 2022 12:49:00 +0000

A fantastic Black Country Pub Tour

Worcester CAMRA Social Trip

On Saturday the 19th of March at 11.30 am on a beautiful sunny day,16 intrepid members of Worcester CAMRA set off for a visit to half a dozen of the most amazing pubs to be found anywhere in the country – I am talking, of course about the classic Black Country hostelries to the north west of Birmingham.

The first stop was the Beacon Hotel in Sedgley, home of the Sarah Hughes brewery. It was necessary to visit here first as it closes between 3 and 6 pm. The interior of this magnificent pub has been totally unchanged for as long as I have known it, but why change excellence?
The brewery had 3 of their beers on the pumps, of which I had the Ruby Mild – a 6% dark ale with a unique flavour. There were also 2 guest beers from the Bristol Beer factory – highly unusual to see these in our part of the country.

The next stop was only a few minute’s drive away – the Jolly Crispin at Upper Gornal. This is a fantastic locals pub with a massive choice of beer – 9 on handpump ranging from pale ales to 6% IPA. I had the Titanic Stout on key keg, which was in good condition and full of roast malt flavour.
The staff at the Crispin are very friendly and welcomed us warmly, as did all the pubs we visited.

The Bulls had a fine selection of their own beers and guests, of which the Titanic Cappuccino stout took my fancy (it may be becoming clear that I am fond of dark beers!). The beer was accompanied by very large rolls, which went down well with all who bought them. Again not far away in Lower Gornal are two more classics – the Old Bull’s Head, brewery tap for the Black Country brewery, and the Fountain, which is just 200 yards up the same road.

The Fountain is another permanent beer festival in a pub with 10 handpumps, giving an extensive range of beer styles and ABVs.

Last but by no means least was the Vine at Brierley Hill, generally known as the ‘Bull and Bladder’ for reasons unknown to me! This is Batham’s brewery tap, and the dark mild was in excellent condition as one would expect.

A brilliant day out to be thoroughly recommended to anyone who hasn’t been to the area (or to those who have but just want to repeat the experience!)

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The Alma Tavern, Worcester reopens after a revamp

Mark Griffiths — Wed, 02 Oct 2019 15:09:26 +0000

Pub Address

Alma Tavern
74 Droitwich Road
Worcester
WR3 7HT

Pub Details

Very popular one room inn. Food is popular due to the good size portions at reasonable prices. Recently refurbished and re-opened September 2019

On WhatPub

Pub News

The Alma Tavern in Worcester is now open after a £260K refurbishment. The Heineken-owned Star Pubs & Bars took over in 2018 and last month announced new operators Will Bradley and Jon Dean with a new revamp.The pub closed 17 months ago with the departure of previous tenant Tim Churchman.The duo, who boast 22 years of experience in the pub trade between them, will be seeking Cask Marque accreditation and plan to stock local ales.

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The Plough & Harrow, Malvern reopens

Neil Berry — Thu, 26 Sep 2019 16:10:11 +0000

Pub Address

The Plough & Harrow
Rhydd Road
Guarlford
WR13 6NY

Pub Details

Re-opened 18th September 2019 after a massive refurbishment, which has turned the small rambling pub into a large up market eatery, though one with some interesting local beers.

On WhatPub

Pub News

The Plough & Harrow on the Guarlford Road in Malvern has reopened after extensive rebuilding by the new owners, Brunning and Price. Following their policy established in other pubs under their ownership, they support real ale especially local breweries and on a visit by one of our members in September featured MHB, HopShed, WyeValley, Cotswold and others alongside two nationals, seven in all. There are a huge car park and dining available.

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Coach & Horses at Pinvin under new management

Mark Griffiths — Wed, 24 Jul 2019 13:17:41 +0000

Pub Address

Coach & Horses Main Street Pinvin WR10 2ES

Pub Details

A separate games room and skittle alley show that the spirit of friendly competition lives on in this classic village pub. This truly is a pub at the hub of the local community. Families are welcome. Often a local beer available, from Worcester or Pershore.

On WhatPub

Pub News

The landlady from the Royal Oak at Kinnersley has taken over management of the coach & horses. It’s early days but there are rumours of real ale being sold here.

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Chequers Inn Fladbury refurbished and reopens

Mark Griffiths — Tue, 23 Jul 2019 15:33:56 +0000

Pub Address

Chequers Inn Chequers Lane Fladbury PERSHORE WR10 2PZ

Pub Details

Large welcoming inn dating from 1372, set back from the village green. The spacious open bar, once three separate rooms, boasts exposed beams and a range fire at one end. The restaurant, at the rear of the pub, serves a wide range of food, making the best use of locally produced ingredients. The recently refurbished walled garden has views to Bredon Hill. Seven bedrooms are available for overnight guests.

On WhatPub

Pub News

The Chequers Inn at Fladbury has been refurbished and reopens in June 2019.

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Talbot Inn Newnham Bridge reopens

Mark Griffiths — Tue, 23 Jul 2019 15:05:59 +0000

Pub Address

Talbot Inn
Newnham Bridge
WR15 8JF

Pub Details

An imposing and splendid former 19th century coaching inn with accommodation, restaurant dining and local real ales as well as satisfying home-cooked meals served in the lounge bar.

On WhatPub

Pub News

The Talbot Inn, Newnham Bridge has reopened after being sold to a private buyer. Intial rumours are that they are serving an excellent pint of real ale.

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What is Real Cider

mark.griffiths — Fri, 21 Jun 2019 10:51:24 +0000

CAMRA Learning

What is Real Cider?

What is real cider?

Real cider is a long established traditional drink, but most of the cold fizzy products we are used to seeing are far from the real thing. Real cider is produced naturally from apples and is neither carbonated or pasteurised, while real perry is made from pears. Many of the well-known ciders sold in the UK are not produced naturally from apples but have been produced artificially using syrup.
The popularity of real cider is rising as more people discover how deliciously mellow and aromatic the flavours of naturally-produced cider can be. A glass of real cider or perry represents generations of production dating back hundreds of years. The basics of cider production have remained the same the whole time – simply pick and press the fruit, allow to ferment and enjoy.

Why does an apple taste sweet yet cider is naturally dry?

To make cider the apples are milled, i.e. reduced to small pieces, and then pressed to release the juice. Using the natural yeast, which covers the apple skin (or introduced yeast) and the sugars contained within the juice, fermentation takes place. Once fermentation is completed the sweet sugars have been converted into alcohol leaving a dry product. Cider can then be sweetened by using unfermented apple juice or artificial sweeteners.

Which apples are best for making cider?

The apples, which we eat as a dessert fruit, are very different from the specialist fruit, which is usually used to make cider. There are over 600 types of apples grown in The British Isles and each one has a unique balance of sweetness, acidity & tannins. Of these, it is estimated three quarters are cider apples. It is the three components of sweetness, acid & tannins, which give the cider its range & depth of flavour. In the majority of cider making areas specialist cider apples are used, in Kent dessert apples balanced with the acidity of cookers are used.

What’s special about a cider apple?

Cider apples are usually more closely related to the wild crab apple than to eating or cooking apples. They are smaller, harder and lack the unblemished attraction of eaters or cookers. If you tried to eat a cider apple you would discover its main difference from eaters or cookers is its tannin level. Tannin is responsible for the astringency of the fruit, making the fruit taste bitter and drying the mouth & making it difficult to swallow.

How do you know which apples to use?

Cider apples are classified by their balance of acid & tannin according to four categories:-

• Bittersweets, low acidity, high tannin
• Sweets, low acidity, low tannin
• Sharps, high acidity, low tannin
• Bittersharps, high acidity, high tannin

Cider Makers use a closely guarded mix of apples at pressing to create their blend of cider, which is why if you try one that is not totally to your taste another cider may suit you better. Today the consumer tends to prefer sweeter, smoother less acidic ciders so Cider Makers tend not to favour bitter sharp apples with their intense astringency and high acid content. Planning how the cider will taste starts with the planting of orchards where several different varieties of tree are planted together. This means that all the apples can be harvested and processed at the same time to make an outstanding product.

How is the fruit harvested?

With traditional orchards, the fruit has ripened by September. Long ash poles (which can be 40 foot long for perry trees) are used to knock the apples & pears from the trees. As it falls it is stacked up in mounds or tumps, covered with straw waiting to be bagged up & sent for milling & pressing. This is a labour intensive process which many growers would welcome help with. A new type of bush tree has been planted; this is a faster growing dwarf variety of tree. Bush trees are laid out in tight rows with wide avenues between them. Harvesting is automated with tractor borne vibrators clamping around the tree trunk & shaking the fruit off. Blowers are used in lining up the fruit between trees and then a machine like an apple combine harvester is used to lift the fruit & discard stones, twigs & leaves.

What is Perry?

As cider is made from apples, perry is made from pears, not just any pear though. These are perry pears, which tend to be smaller & harder then dessert pears. Perry tends to be produced sweet or medium sweet although CAMRA’s 2003 National Bronze Perry was Barkers Dry from Worcestershire. Perry also contains natural levels of non-fermentable sorbitol. Perry trees while bearing fruit in 3/5 years will continue to produce fruit for 200 or 300 years. This is much longer than apple trees, this has lead to the phrase “plant perry for your heirs”.

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Beer Types

mark.griffiths — Thu, 20 Jun 2019 16:57:05 +0000

CAMRA Learning

Main Beer Types

There is a wide variety of beer types from malty, lightly-hopped milds to dark and bitter stouts and porters. There is beer out there to suit everyone’s taste. Here are the main beer styles.

Beer Types

Mild

Mild is one of the most traditional beer styles which is enjoying a revival in today’s real ale market. Usually dark brown in colour, due to the use of well-roasted malts or barley it is less hopped than bitters and often has a chocolatey character with nutty and burnt flavours.

Strong Milds

Strong Milds are typically black or dark brown but can be paler, should be richer in caramel than old ales and may have a light roast malt character.

Stouts

Porters and Stouts share a similar origin. The strongest versions of Porter were known as Stout Porter, reduced over the years to simply Stout. Unlike Porters, Stouts use roasted malted barley. Stouts can be dry or sweet and now generally range from 4% to 8% ABV.

Porters

The original choice of London’s market and dock workers was a blend of three beers, but the style has changed constantly since then. Porters are complex in flavour, range from 4% to 6.5% and are typically black or dark brown; the darkness comes from the use of dark malts.

Strong Old Ales

Strong old ales display an extraordinary alcohol content and may have a high residual sweetness. Typically dark brown or black, they may have a very rich malty character, light roast malts, dark fruit flavours and chocolate and coffee flavours.

Old Ales

Old Ale was traditionally stored for months or years in wooden vessels, consequentially picking up some lactic sourness. The style has re-emerged in recent years, and the hallmark remains a lengthy period of maturation, often in a bottle rather than bulk vessels. Old Ales typically range from 4% to 6.5%.

Strong Bitter

Strong Bitters are typically brown, tawny, copper and should have assertive hop aroma and taste. Medium to strong bitterness, they should be full-bodied, some fruitiness and more pronounced maltiness than in other bitters. True to the name, Strong bitters are usually 4.7% ABV or higher.

Barley Wine

Barley Wine is strong – often between 10% and 12% – and is traditionally stored for 18 months or two years. Expect massive sweet malt and ripe fruit of the pear drop, orange and lemon type, with darker fruits, chocolate and coffee if darker malts are used. Hop rates are generous and produce bitterness and peppery, grassy and floral notes.

Bitter

Bitters developed towards the end of the 19th century as brewers began to produce beers that could be served in pubs after only a few days storage in cellars. Bitters grew out of pale ale but were usually deep bronze to copper in colour due to the use of slightly darker crystal malts.

Best Bitter

Best Bitters are between 4.1-4.6% ABV and typically brown or copper in colour. They should have an assertive hop aroma and taste, medium to strong bitterness and residual maltiness.

Golden Ales

This new style of pale, well-hopped beer developed in the 1980s. Golden Ales are pale amber, gold, yellow or straw coloured. Golden Ales have a low ABV and a clean hoppiness, without losing the core biscuity maltiness. It should be served cool and is a great summer ale.

Speciality

Speciality beers are real ales that may be produced with novel ingredients including fruits, vegetables, herbs, spices, honey, coffee, cocoa, chocolate, flowers other than hops and cereals other than barley. The category includes cask-conditioned lagers, beers made with specialist yeasts (including wild yeasts) or unusual balances of dark malts or hops, and beers of very high gravity. The classification allows for continued innovation.

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