cambridge beer fest guide 2015

18–2 3 May 2015Opening times Monday–Wednesday 5–10:30pmThursday–Friday 5–10:30pmSaturday 12–10:30pmTuesday–Friday 12–3pm

Free admission at all times to CAMRA membersLast admissions 30 minutes before closing

42ND CAMBRIDGE BEER FESTIVAL

cambeerfest CambridgeBeerFestivalwww.cambridgebeerfestival.com

This is festival number 42 – a number well-known to fans of as the answer to the Ultimate Question. Theradio series, book, TV series, stage show, gameand film have been enjoyed by millions. It sprangfrom the imagination of Douglas Adams, bornand educated in Cambridge.

VolunteersThis year’s festival charity is SERV Suffolk &Cambridgeshire. They’re volunteers whotransport urgently needed medical items tohospitals, completely free of charge. You canread more about their work on page 9.

Like all CAMRA beer festivals, this eventwouldn’t be possible without the hundreds ofvolunteers who help to organise and run it.We're always looking for more help. If you lookaround while you’re here you’ll see that althoughit can be hard work it’s also a lot of fun and you’llmake a number of good friends at the same time.If you'd like to join us, ask any volunteer.

Sadly, this year the foreign bar will be missing amuch-loved volunteer. Ronald Schooneveldtpassed away recently. His knowledge andpassion will be greatly missed, both at theforeign bar and around the whole festival.

As well as our volunteers,we also rely on somelongstanding suppliers,both for the site and for

the beer, cider, wine, mead and food. Inparticular I’d like to thank all the different teamswithin Cambridge City Council that we workwith over the year.

The galaxy and closer to homeDemolition is not just a problem for fictionalhitchhikers who have their planet destroyed tomake way for a hyperspace bypass. Over theyears Cambridge and the surrounding area haslost a great many pubs to developers buildinghouses with no regard to local facilities. It'sheartening to see the first new build pub forthirty years open recently – the new QueenEdith. Cambridge City Council are also to bethanked here – the city now has some of thestrongest planning protection for pubs in thecountry, introduced partly due to lobbying fromCAMRA. You can read more about the workCAMRA does to protect pubs on page 17.

Whether you’re hitchhiking back to Betelgeuse Vor something more down to earth, pleasemoderate your consumption so you can gethome safely. Please don't drink and drive.Remember the festival is near a residential area,so please leave quietly – it will help us tocontinue to use this site in future years.

We’ll be back on the 16–17 October for ourOctoberfest, and in January for the Winter AleFestival, both at the University Social Club onMill Lane. The 43rd Cambridge Beer Festivalstarts on Monday 23 May 2016.

Enjoy the festival, and remember to vote foryour favourites in our beer, cheese and cider ofthe festival competitions. A voting form is onpage 13.

Bert Kenward

First aidWe have qualified first aid personnel on site. If you find you need attention please ask oneof our stewards (the ones in yellow t-shirts orfleeces), or any other member of staff, andthey will be able to contact a first aider.

Welcome

42nd Cambridge Beer Festival 3

GlassesYou’ll need a glass, so if you haven’t brought yourown you can purchase one from the glasses stall.

If you don’t want to keep your glass at the endof the session, you can return it to the stall fora refund.

Glasses are oversized and lined at the third,half and pint measures. This is to ensure thatyou get a full measure – something CAMRAcampaigns for.

BarsBeers are arranged on the bars in alphabeticalorder by brewery (with a few exceptions).

Volunteers will only serve beers from the barat which they are working, so please checkcarefully before ordering.

The beers listed in this programme are thosewe've ordered from the brewers, but we can'tguarantee they'll all be available all the time.Some beers may be available that aren’t listed.Please refer to the signs on the cask ends tosee exactly 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 another person who is under 18. Like manypubs in the area, we operate a Challenge 21scheme. So if you look under 21 you may beasked for ID to prove you are over 18.

Bar etiquetteWhen you’re at the bar please note the followingto ensure we can serve you as quickly as possible.

Try to make your decision before ordering andhave your money ready.

Stand as close as you can to the right place onthe 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 or money on the bar tends to becounterproductive.

Undecided?The festival is organised and run entirely byvolunteers – real ale enthusiasts who are doingthis because it’s fun. Do feel free to ask us aboutthe beers, ciders and other drinks we have – welike talking about them and usually know quite abit. You can even ask for a taste if you’re not sure.

Finally, enjoy the festival!

Buying your beerWhether you’re a seasoned visitor or this isyour first time at a beer festival, here are a fewtips to help both you and our volunteers havean enjoyable time.

4 42nd Cambridge Beer Festival

Water, grain, yeast and hopsWater is the main component of beer. Itnaturally contains dissolved salts that can affect abeer’s flavour: Soft London water makes goodstouts and the sulphur-rich waters of Burtonupon Trent are ideal for bitters.

The usual grain for brewing is malted barley.Malting involves allowing the grain to just beginto germinate, starting the process of convertingthe starch into sugar. The germination isstopped by heat. By changing the temperatureand duration of the heat, a maltster can producelight malts, medium-dark malts with caramelflavour, or dark roasted malts. Other grains canbe used, such as wheat, oats, rye or rice.Variation in the grains and malts used will alterthe colour and flavour of the finished beer.

Yeast is a single-celled organism that convertssugar to ethanol and carbon dioxide gas. In realale, this fermentation is the only source of gas inthe beer. The strain of yeast used can alsoinfluence the beer’s flavour profile, and manybreweries will guard their particular strain ofyeast carefully.

Hops are the flowers of a climbing plant and areused in almost all beers made today. Theyprovide both bitterness and flavour. There aredozens of varieties of hops and the way they areused contributes to the beer's flavour.

What is the difference between ale,beer and lager?These days, beer can refer to any style of ale or

lager. In the past, ale meant a brew without hops,and beer one with hops. Now that hops arealmost universal, ale generally refers to beerproduced by 'top fermentation'. This isfermentation with a yeast that floats on top ofthe liquid, at temperatures up to 22°C – thiscreates the rich variety of flavours. After primaryfermentation, the ale undergoes a slowsecondary fermentation in a cask. As it matures,the beer develops its flavour and a light naturalcarbonation.

Lager is produced by bottom fermentation atlower temperatures (6–14°C). It is then storedfor several weeks or months at close to freezing,during which time the lager matures. Most mass-produced UK lagers are matured for very shortperiods, but here are some lager-style beers thatcome closer to the original fashion.

EnvilleOpa Hay

What is real ale?Real ale is a beer brewed from traditionalingredients (malted barley, hops, water andyeast), matured by secondary fermentation inthe container from which it is dispensed, andserved without the use of extraneous carbondioxide gas.

Real ale should be served at cellar temperature(11–14°C), so the flavour of the beer can be bestappreciated. You can recognise real ale in a pubas it is usually served using a handpump,although a number of pubs sell the beer straightfrom the cask using nothing but gravity – as atthis festival.

Real ale is also known as cask conditioned beer,real cask ale, real beer and naturally conditionedbeer. The term real ale and the above definitionwere coined by CAMRA in the early 1970s.

What is beer?


The terms beer, lager, ale and bitter are oftenconfused. To help you understand what theyactually mean and how varieties of beer differfrom one another, our cellar team describe howbeer is produced and the ingredients used.

What is the difference between realale and keg beer?Keg beer undergoes the same primaryfermentation as real ale but after that stage it isfiltered and/or pasteurised. No furtherconditioning takes place. The beer lacks anynatural carbonation that would have beenproduced by the secondary fermentation and socarbon dioxide has to be added artificially. Thiscan lead to an overly gassy product.

What is craft beer?There is no definition of craft beer. Generally itimplies a beer from a smaller brewery with anemphasis on flavour, rather than a bland mass-market product. Craft beer has its origins in theUS microbrewery world – our foreign beer barhas some fine examples from that side of theAtlantic. Many real ales are craft beer.

What are bitter, mild, stout and porter?Ale style beers can be broken down further intovarious styles, although many beers are hard tofit into one of these categories. We’ve chosen afew examples for each style.

Milds are not very bitter and may be dark orlight. Although generally of a lower strength(less than 4%) they can also be strong. Flavourcomes from the malt so there is often a littlesweetness.

Lord Conrad’sMilton

Bitter is the most common beer style. Usuallybrown, tawny, copper or amber coloured, withmedium to strong bitterness. Light to mediummalt character may be present. Bitters arenormally up to 4% alcohol, whereas best bittersare above 4%.

Calverley’sMile TreeXtreme

Golden ales are a relative newcomer, havingfirst appeared in the 1980s. These are pale

amber, gold, yellow or straw coloured beers withlight to strong bitterness and a strong hopcharacter that creates a refreshing taste. Thestrength is generally less than 5.5%.

Black BarCrafty

India pale ale (IPA) originally appeared in theearly 19th century, and has enjoyed a resurgencein the past few years. First brewed in Londonand Burton upon Trent for the colonial market,IPAs were strong in alcohol and high in hops.So-called IPAs with strengths of around 3.5% arenot true IPAs. 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.

Fellow’sHop Stuff

Porters and stouts are complex in flavour andtypically black or dark brown. The darknesscomes from the use of dark malts. These fullbodied beers generally have a pronounced bitterfinish. Historically a stout would have been anystronger beer, but the term evolved to mean astrong porter beer. In modern usage, the twoterms are used almost interchangeably, althoughstouts tend to have a roast character and be lesssweet than porters. They are usually 4–8% instrength.Cambridge Brewing CompanyThree Blind MiceMoonshine

Barley wines range in colour from copper totawny and dark brown. They may have a highsweetness due to residual sugars although somebarley wines are fermented right out to give a dryfinish. They have an almost vinous appearance inthe glass and may have a strength of up to 12%.The fruity characteristics are balanced by amedium to assertive bitterness.

Bexar CountyLacons

What is beer?


Every night of the year SERV Suffolk &Cambridgeshire provides an essential deliveryservice to five NHS hospitals in the region,transporting blood, plasma, platelets and otherurgently required medical items.

This voluntary organisation, colloquially knownas the Bloodrunners, has carried out more than2500 delivery runs in the four years since itbegan. It is estimated to have saved the NHSapproximately £160,000, allowing them to divertfunds where they are needed most.

SERV S&C launched its service in May 2011with Ipswich hospital, closely followed in Juneby West Suffolk hospital. Peterborough cityhospital was next in December, with Papworthand Hinchingbrooke hospitals coming on streamin February 2012.

In August 2012, SERV S&C launched a donorbaby milk service with Ipswich hospital,delivering donated human breast milk to supportpremature babies in maternity units.

How can you help?SERV S&C receives no government funding, its

costs being met by donations from members ofthe public, corporate sponsorship and charitablegrants. Membership consists of around 110dedicated volunteers, who receive little or nofinancial compensation.

The organisation has two ageing motorbikes thatare becoming increasingly expensive to maintain.The funding challenge facing the Bloodrunnersis to raise enough money to replace thesemachines at a cost of £15,000 each.

The group is always looking for new volunteers.Motorcyclists and car drivers are welcome tojoin; the minimum commitment is two nightsper month. In addition, they need dutycontrollers who can take telephone calls fromhospitals and organise members to deliver bloodand milk to where they need to be.

If you want find out more about these verysatisfying roles, please visit www.servsc.org.uk.

SERV Suffolk &Cambridgeshire

FESTIVAL CHARITY

Please give generously, either at the SERVS&C stand near the glasses stall, or to one oftheir volunteers who will be around thefestival with collecting buckets.

41st Cambridge Beer Festival 9


Each year CAMRA Cambridge and District Branch celebrate the best pubs in the area with their annualawards. Pubs are nominated by branch members and voting takes place at one of the monthly openmeetings. Some individuals are also recognised for their support and commitment to real ale. Find outmore about the pubs listed here at www.whatpub.com.

Awards

2015 Winners

Pub of the YearThe Mill, Cambridge

Community Pub (rural)Little Rose, Haslingfield

Most Improved Pub (city)St Radegund, Cambridge

LocAle Pub (rural)The Bank Micropub,Willingham

Community Pub (city)Flying Pig, Cambridge

Dark Ale PubThree Horseshoes,Stapleford

LocAle Pub (city)The Architect, Cambridge

Most Improved Pub (rural)The Plough, Shepreth

Cider PubLive & Let Live, Cambridge

Real Ale ChampionTim Ward

Lifetime AchievementJohn Roos and Karolin Rejnia, Blue Ball Inn, Grantchester

The Cambridge Blue85 - 87 Gwydir St Cambridge CB1 2LG Tel 01223 471680 www.the-cambridgeblue.co.uk

14 Real Ales • 12 Craft Beers200+ Bottled World Beers

OpenMon - Sat 12 - 11pm, Sunday 12 - 10.30pm

Food ServedMon - Sat 12 - 10pm, Sunday 12 - 9pm

4,000th Beer!

Serving our

Called 4th Dimension, it will be available at

our beer festival.

Summer Beer Fest 16th - 21st June100+ beers plus real ciders and perries

THE THREE HORSESHOES2 Church Street, Stapleford CB22 5DS

Tel: 01223 503402Real Ale Paradise in Stapleford

BEER FESTIVAL27TH - 31ST

AUGUST

Real Ale

Paradise

8 Real Ales • 8 Craft BeersReal Cider • Belgium Bottled Beers

Open: Mon - Thurs 12-3pm & 5 -11pmFri - Sat: 12 to Midnight, Sun: 12-10.30pm

Food: Mon - Sat 12-2pm & 5 -9pm, Sun: 12-3pm

30p OFFAll draughtproducts forCAMRAMembers

2 Norfolk St, Cambridge CB1 2LF Tel: 01223 500238

4 Real Ales • 10 Craft BeersMassive Range of Artisan SpiritsHome Made Pizzas Served All Day

Room Available for HireOPEN: Mon–Fri 5pm–late, Sat 12–late

The Blue Moon

What have you enjoyed at the festival this year? We’d like you to vote for your favourites in ourfestival competitions. Fill in one or more of the sections below, tear out this page and put it in one ofthe boxes at the glasses counter and around the bars. Deadline for entries is by the time the festivalcloses on Saturday. Additional forms are available at the glasses counter.

Voting form


Beer of the Festival

1st

2nd

3rd

Cider of the Festival

1st

2nd

Cheese of the Festival

Mead of theFestival

Wine of theFestival

Foreign Beer ofthe Festival


Area map

Site map


Writing this in mid-April, it’s impossible to saywhat the outcome of the UK’s general electionwill mean for drinkers. And even as you readthis, things may not be any clearer. But we cansay for certain that whatever shape the newgovernment has, CAMRA will be lobbying forpolicies that are positive for ale, cider and perrydrinkers, and for the producers and publicanswho serve them.

In the run-up to the election, CAMRA producedits own manifesto, urging parliamentarycandidates to agree to support community pubs,promote Britain’s 1300 breweries and representpub goers and beer drinkers. Several hundredcandidates signed up to it. So how has CAMRA’scampaigning affected your pint and your pubs?

Protecting your pintFive years ago, in the aftermath of the bankingcrisis, drinkers’ finances were being hit hard. Thedreaded Beer Tax Escalator, introduced in 2008,was increasing beer duty by 2% above inflationevery year and in January 2011 VAT was raised

from 17.5% to 20%. Inevitably, beer sales fell andpub closures rose. CAMRA and its memberscampaigned hard and since 2013, beer duty hasbeen reduced by 1p a pint every year.

This reversal has far-reaching consequences: aCAMRA-commissioned Centre for Economicand Business Research report found thatstopping the Beer Tax Escalator prevented a 16pa pint rise in beer prices, saw an additional 750million pints per year sold, saved over 1000pubs, brought £61 million of additionalinvestment to the brewing industry and created26,000 more jobs. CAMRA is now campaigningfor beer duty to be frozen for the whole of thenext parliament.

We also want to retain tax exemption for smallcider producers, which the European Unionwants to remove. At present there are around500 such producers, making 80% of Britain’s realcider and perry. Small producers, making up to7000 litres (12,000 pints) a year, generally makeless than £10,000 in sales. Removing their taxexemption would cost them up to £2700 peryear. Many would stop production; otherswouldn’t even start. CAMRA says it must stay.

Pubs, pints and politics


CAMRA continues to support pubs and theirpatrons, whatever the political climate, saysAlistair Cook

continued overleaf

Tax relief is also essential to support the growingnumber of microbreweries. We now have 1300in the UK, each brewing unique ales and evenreviving and renewing old beer styles. The moresmall breweries we have, the greater variety andchoice we can enjoy – the 200+ real ales on offerat this festival are just a small taste of what isavailable across the country. But microbreweriesare too small to benefit from the economies ofscale the brewers of get-anywhere brands enjoy.CAMRA will be lobbying the new governmentto maintain the Small Breweries Relief to makesure small breweries are taxed at a lower ratethan the big boys.

Protecting your pubWe’ve also had success tackling the problems ofpubcos: large, pub-owning property companiesthat own over a third of the UK’s traditionalpubs. The licensees of these pubs can onlypurchase their beer from specified suppliers andmust pay above the market rates. The rents theypay for the pubs are often similarly inflated.These factors push up the price of beer andmake it harder for the licensee to earn a living. A CAMRA-commissioned survey in 2013showed that more than half of pubco licenseesearned less than £10,000 a year. In 2014, afteryears of CAMRA lobbying, we finally persuadedthe government to introduce a code of conductand an adjudicator to restrict the pubcos’ worstexcesses.

We’re always dismayed to see a pub closebecause it can’t stay profitable, but it’s so muchworse when financially viable pubs are lostbecause of legislative loopholes. In the last fiveyears, many such pubs have disappeared becausedemolishing a pub or converting it to some non-residential uses required no planning consent.You couldn’t even object: lobbying yourcouncillor was pointless because their handswere tied. At its worst, every week 29 pubs wereclosing, two were being converted tosupermarkets and still more were becomingrestaurants. Locally, we have seen the Rosemary

Branch in Cherry Hinton flattened, and theformer Waggon & Horses in Milton turn awaythose who only wanted a drink. In last year’sprogramme we highlighted the Pear Tree inHildersham, which had been rebranded afurniture shop.

Pubs support over 1 million UK jobs and injectan average of £80,000 into their local economyeach year. And they provide immense value tothe communities they serve. As of January thisyear, CAMRA succeeded in guaranteeing thatpubs listed as Assets of Community Value(ACV) can no longer be demolished orconverted without planning permission.However, CAMRA believes this protectionshould apply to all pubs, not just those with ACVlisting, and so the campaign continues. It doesn’tmatter if it’s the Regal or the St Radegund, noneshould be lost without planning consent.

CAMRA has 170,000 members, almost 4000 ofthem in the Cambridge and District branch. Thisallows CAMRA to commission the research,uncover the facts and lobby politicians on theissues that matter to ale, cider and perrydrinkers, and maybe cheese eaters too. So as yousit out on what will hopefully be a sunny JesusGreen at the 42nd Cambridge CAMRA BeerFestival, enjoying a pint and contemplating themeaning of life, the universe and everything,raise your glass to CAMRA and its members.And if you’re not already a member, join todayand help us to support your pubs and keep yourbeer affordable.

Pubs, pints and politics – continued


a gaggle of knowledgeable and enthusiasticvolunteers, who will be only too happy to helpyou find something to suit your taste. If youthink you will need some guidance, please try tovisit us at a quiet time.

Foreign beer stylesWe’ve included notes here to introduce you to themain beer styles and terminology you are likely tocome across at our bar. We’ve also included thenames of some prime examples of certain styles,which we are likely to have available. If you’relooking for something more obscure and different,don’t worry, we’ve got that too!

Germany

Germany produces a huge variety of lagers andpilsners, generally ranging from 4.5 to 5.5% abv.A beer designated a pilsner is likely to be morehoppy than a lager.

Lagers are brewed through a distinctly differentprocess to ales. They are bottom-fermented at asignificantly lower temperature – around 10°C –

We hope you will pay the foreign bar a visit – it’swell worth it. As always, Belgium and Germany willbe well represented, but we’ll be looking over someother borders as well. At the time of writing, weknow we’ll have plenty of Dutch bottled beers, aswell as a couple of French and Spanish brews. Also,look out for some New Zealand beer on draught!

Please take note of our main bar rules:No drinking from the bottle! Our volunteers willpour beer from the bottle 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.

We have signs hanging up showing what’s available ondraught. We can’t make our full draught offer availableall at once. The menus on the bar have tasting notes,but don’t get too focused on them or you might ask fora whole range of things we can’t serve.

Unfortunately, the selection of beers for the foreignbar is not finalised until shortly before the festival,so we cannot include a list in the programme. Youcan find a full list of beers at the bar itself, as well as

Foreign beers

continued overleaf


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, then finished 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.

More than just a Carvery!

At Least Three

Real Ales!

Open Every Day10am - 5.30pm All Day Menu & Coffee

Midday - 2:30pm Carvery & Specials Menu5:30pm - LATE Carvery & Grill Menu

Sunday Open From 12 Noon - 9pmAll Day Carvery

Big

Breakfast

every Sat 8 to 11am

Help yourself from the carvery,

as much as you can eat for

only £5.95!

200 Broadway, Yaxley Tel: 01733 244885Email: [email protected] www.thefarmersyaxley.co.uk

Planning a wedding or special family

event? We have lots of packages available

including our new Green Room facility.

Please call for further details.

Now taking bookings for Father’s Day

and consequently the fermentation takes weeksor months rather than days. A different speciesof yeast is also required.

This process is used to make a wide variety oflagers – they are by no means all pale blond! Ifyou make yourself familiar with the followingterms you should be able to navigate your wayaround most of the German lager on offer at theforeign beer bar.

Helles is German for ‘light’, referring to thecolour of the beer (not the strength). Hellesbeers are straw-coloured lagers.

Dunkel is German for ‘dark’. Dunkel beers aredark brown in colour, generally less bitter and

hoppy than their blond counterparts, though stilllight and refreshing. They are very different incharacter from British dark ales, so don’t be putoff trying one if you think you don’t like dark beer.

Kellerbier, or ‘cellar beer’, isunfiltered lager that is usually quitehoppy and aromatic, generally amberor reddish in colour.Examples:

KölschAlways popular when the weather ishot (and indeed when it isn’t),

Kölsch beers are blond, fizzy and easy-drinking, and therefore easily confusedwith lager. In fact these beers are top-fermented and so are technically paleales. The name ‘Kölsch’ refers to thecity of Köln (Cologne), where thisstyle of beer originates.Example:

Rauchbier‘Rauch’ is German for ‘smoke’, and the namesignifies that the barley malt has been dried overan open fire. This treatment gives the beer adistinctive smoked flavour, reminiscent ofbarbecued burgers or sausages. These beers havea dedicated and very enthusiastic group of fans.Example:

Weizenbier/weissbier‘Weizenbier’ translates as ‘wheatbeer’. German weizenbier is madewith at least 50% wheat instead ofbarley. The term weissbier means‘white beer’, which refers to thefamiliar pale yellow colour of wheatbeers. However, there are alsodunkelweizen, or dark wheat beers.

Wheat beers are usually unfiltered, making thebeer naturally cloudy. These beers are

Foreign beers – continued

In memoriam:Ronald SchooneveldtRon Buchet pays tribute to our friend, whopassed away earlier this year.I first met Ronald and his brother Harry atBière Sans Frontières at the Great British BeerFestival in London in 1993. We very quicklybecame firm friends. Ronald came toCambridge in 2000 when I was havingproblems staffing our foreign bar. He visitedCambridge every year, except in 2013, so hewas one of our long-standing volunteers. Ronald’s beer knowledge was encyclopaedic,and his sense of humour helped us throughsome difficult times.

I know many people on the bar, around thefestival and indeed a lot of customers will misshim greatly. At 54 he has been taken from usall too early. Please join us this year in raising abeer to Ronald to celebrate his life; it’s what hewould have wanted.

Sleep well Ronald, my old friend and knowthat you are missed. We have named the barafter you this year.


continued overleaf


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

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

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

‘live life, love beer’

www.winegod.co.uk

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sometimes referred to as hefeweizen, or ‘yeastwheat’ beers. In contrast, kristallweizen arefiltered and therefore clear.

Most weizenbiers are sold bottle- or cask-conditioned, which means they are very livelywhen poured. They are refreshingand easy to drink, though, withcomplex and interesting flavours,which can include clove, bananaand a spicy character. To allowthese flavours to shine, these beersare usually lightly hopped andtherefore not bitter. Example:

AltAltbier is a style of ale that originated in theDusseldorf area. These beers are generally adarkish copper colour, and have a refreshingflavour with a mild fruitiness and dry finish. Theterm ‘alt’ means ‘old’, and refers to the fact thatthis style of beer was around before the lageringprocess was invented.

BelgiumIt is virtually impossible to capture all Belgianbeers in a neat set of categories, as the variety ishuge. Here we introduce you to some of theforemost types to help you navigate your wayaround most of what we have to offer (the termsapplies to many of the Dutch beers too). If youspot something on our menu that doesn’t fitwithin any of these categories, we recommendyou give it a try!

Abbey and trappist beersThe terms (abbey beer) and trappist areappellations rather than referring to a particularstyle of beer. Abbey beers are brewed in themonastic tradition on behalf of a particularabbey, while trappist beers still see monksthemselves involved in the brewing process.Many abbey and trappist brewers offer beeraccording to a system that reflects the role of thedrink in monastic life, with beers at three

different strengths. The lightest beer was fordaily consumption, the mid-strength beer forspecial occasions, and the strongest beer forguests and for sale outside the abbey. However,not all breweries follow this pattern, notablyOrval, who offer a single dry-hopped amber beerthat is unlike anything else and well worth a taste.

These days, the mid-strength beer (about5.5–7%) is often a dubbel, a rich dark brownbeer that has a noticeable sweetness. The high-strength beer (8–9.5%) is generally a tripel, ablond beer that may range in flavour from sweetto dry and hoppy, and has lovelydepth of flavour that may includespicy or fruity notes.

The monastic tradition has hadwide influence on brewing inBelgium and elsewhere, and youwill see numerous dubbels andtripels offered by non-abbeybreweries.Example:

BlondsBelgian blond ales range hugely in strength,flavour and, it must be said, quality (though wenaturally only stock the best!). A good blond willavoid blandness but still be easy to drink, eventhe ones higher in strength. If you are new toBelgian beer this style is a good place to start.Examples: (French)

SaisonsThe saison style originates fromthe south of Belgium, and refers toa light, refreshing beer to be drunkin the summer. Saisons are pale incolour and generally quite lively.The flavour should always be crisp,but in nature may range from dryand hoppy to sweet or even slightlysour. Example:

(Dutch)



continued overleaf

WitbierWitbier is the Flemish term forwheat beer, the Walloon equivalentbeing blanche; both names mean‘white’, referring to the universallypale colour of Belgian wheats.Belgian wheat beers are typicallycitrusy and may have hints of herbycoriander. This is a very accessible,deliciously refreshing style of beer.Example:

Wild beer or lambic ‘Wild beer’ is a catch-all term forbeers that are fermented usingyeast present in the air, ratherthan added by the brewer.Additionally, to produce lambic,brewers use old hops that stillhave their antiseptic qualities,but have lost much of theirbitterness. The beer may be left to age for up tofour years to allow the complexity of flavours todevelop. The result is a sour beer that should bedrunk almost more like a wine than a beer.There is a reason these are known as thechampagne of beer!

Geuzes are blends of lambics of different ages.

Krieks and framboises areproduced by steeping cherries orraspberries, respectively, in casks offermenting lambics. Thesebeautifully coloured beers can rangefrom quite sweet to very tart andrefreshing, and are consistentlypopular.Examples:

Flavoured alesAn increasingly popular activity of brewers inBelgium and elsewhere is to add fruit or otherflavours to beer – usually in an attempt to makethe beer sweeter and more appealing to those

less enamoured of hoppybitterness. Fruit-flavoured alescan be much sweeter than thecrisp fruited lambics. Anotherpopular flavouring is honey,which when fermented has theeffect of softening the usualbitterness of the beer withoutbecoming overly sweet or cloying.Examples: (redcurrant), (honey)



Don’t forget, you can get many of our beersfrom the Bacchanalia shops in Cambridge, orfrom Beers of Europe in Setchey, Norfolk.


A warm welcome awaits at

The Ancient Shepherds Fen Ditton

Now under new managementNo major changes - simply building on what the

exceptional previous tenants put in place!

A quintissentially English pub with an excellent range of beers, wines and finefood. Happy to cater for well-behaved children anywhere in the pub - and dogsare welcome in our garden or Fold Bar.Open: 12noon - 2.30pm and 6pm - 11pm

(12noon - 6pm Sunday)

5 High St, Fen Ditton, Cambridge CB5 8STTel: 01223 293280

ancientshepherds.co.uk

Apart from our brewery bars from Adnams,Nethergate, Moonshine and Woodfordes, all thebeer is arranged on the bars alphabetically bybrewery name, starting at the left hand end ofthe main bar.

The list contains a few omissions and someentries may be apocryphal, or at least wildlyinaccurate. The tasting notes have come fromvarious sources – CAMRA’s , 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 is thevery first time the beer has been made available.

Not every beer will be available at every session.Some beers take longer to settle – we want thebeers to be in the best possible condition whenwe sell them. Towards the end of the week someof these will no doubt have sold out. Some beersare particularly limited in quantity, either due tothe type of beer or the size of the brewery. Theremay also be beers available that aren't on this list.The signs behind the bar on the end of the casksshow exactly what's available at any time, alongwith the prices and strengths.

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

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

Adnams Coconut Cove Porter 7%

Aged in oak barrels previously occupied by Adnams'North Cove vodka. Coconut and cocoa nibs create a rich,warm, nutty beer with chocolate and coffee flavours.

Fat Sprat 3.8%Pale amber summer beer with a citrus, grapefruitaroma and some spicy notes. The citrus character ofthe hops is balanced with a light biscuit flavour and acrisp, dry finish.

Ghost Ship 4.5%Pale ale with an assertive pithy bitterness and a maltybackbone provided by pale ale, rye, crystal and caramalts. Citra and other American hop varieties createsome great citrus flavours.

Jester 4.8%Golden beer brewed with pale ale malt and single-hopped with a new British hop called jester. Aromas ofgrapefruit and tropical fruits partner with a complexbitterness and subtle herbal notes.

Mosaic 4.1%Made with mosaic hops, this pale blonde has mango,peach, lemon and pine flavours, with a dry, hoppy finish.

The Herbalist 4.8%Golden saison brewed with pale ale, pilsner and palerye malts and hopped with mosaic, citra, centennialand four herbs (pineapple sage, pineapple weed,lemon thyme and lemon verbena).

Moonshine

Moon of the dayDuring 2015, Moonshine will brew a special beeron the night of each of the 13 full moons. Thefirst five moons will be available, one each dayfrom Monday onwards.

1st Moon: American Pale Ale 5.5%

The beer list


Brewery bars

Brewed on January's full moon. Hoppy, Americanstyle pale ale.

2nd Moon: Passion Fruit Pale Ale 4.3%Brewed on February's full moon. Light golden ale withadded passion fruit that adds to the citrus flavour ofcitra hops.

3rd Moon: English Pale Ale 5.7%Brewed on March's full moon. English style pale alebased on a recipe by William R Loftus, Edgware Road,London, from 1857. Brewed in collaboration withCharles Roberts of Pickled Pig Cider.

4th Moon: Premium Best Bitter 5.5%Brewed on April's full moon. Strong, mid-colouredbest bitter with prominent hops and a bittering finish.

5th Moon ?%Yet to be brewed at time of going to press. Brew date 4 May. Tasting notes to be confirmed. Brewery's firstbeer using a new variety of malting barley that isgrown on the farm where the brewery is based.

Black Hole Stout 5%Full bodied stout with a complex malt profile. Theroasted flavours are rich, smooth and long lasting.

Cambridge Best Bitter 4.2%Copper coloured, English best bitter. Malt and hoparomas carry through to the taste and the finish isrounded with a growing hop bitterness.

Cambridge Pale Ale 3.8%Pale coloured ale. Well balanced beer with a smoothmalt profile that is complemented by a restrained hopflavour.

Heavenly Matter 4.1%Crisp, clean, straw coloured, light bodied beer. Hugehoppy, citrus and tropical fruit aroma and taste thatleads to a generous bitterness in the finish.

Red Watch Blueberry Ale 4.2%Red coloured beer, brewed with the addition of freshblueberries. Light, fruity, refreshing and thirst quenching.

Nethergate Growler Bitter 3.9%

Delicately smooth and well balanced. Amber colouredbitter, fruity and light on the palate, with a hint ofearthy spice and a delicious hoppy finish.

Old Growler 5%Complex, satisfying porter, smooth and distinctive.Roast malt and fruit feature on the palate and thefinish is powerfully hoppy.

Stour Valley Gold 4.2%Light, fruity beer with apricot flavours.

Suffolk County 4%Well balanced bitter, with delightful malt and hoparomas and a bitter finish.

Umbel Ale 3.8%Fresh tasting, bone dry, lemony brew. Coriander givesa floral aroma, fruity tang and a well-rounded finish.

Umbel Magna 5%Coriander adds a wonderful spiciness to the roast maltand fruit flavours and powerfully hoppy finish of thecomplex, smooth and distinctive Old Growler porter.

Woodforde’s Admiral’s Reserve 5%

Solid and generous sweet fruit flavours create acomplex and satisfying dark chestnut coloured beer.

Bure Gold 4.3%Aromatic golden ale brewed using pale and lightlyroasted malts in combination with American andSlovenian aroma hops.

Nelson’s Revenge 4.5%An infusion of vine fruit, malt and hops provide a rich,rewarding experience. A sweet, Madeira-like finale.

Royal Norfolks’ Ale 4.5%Distinctive, full-bodied ale made from 100% Englishingredients including Norfolk malted barleys.

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

Brewery bars


Colour key for beer styles : Bitter Old Ale IPA Wheat Mild Stout/ Porter Speciality / Lager Golden Barley Wine Fruit Beer Vegan-friendly Gluten free

continued overleaf

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

Main bars4T’s APA 4%

American pale ale, with cascade, centennial andchinook hops. Spicy and citrus notes throughout witha hint of bitterness at the back end.

Stout 5%Mouth-watering English stout, well balanced andsmooth. Biscuit, chocolaty, burnt notes at the start,with flowery tones of English hops breaking through.

Adnams

Alechemy Bad Day At The Office 4.5%

Light golden ale with heavy hop bitterness and astrong fruit and citrus aroma.

Ten Storey Malt Bomb 4.5%Modern take on a Scottish 80/- made with tenvarieties of malt.

AleCraft Sauvin So Good 4%

Single hopped with New Zealand's nelson sauvin.Massive citrus gooseberry nose and long bitter finish.

Anspach & Hobday The Porter 6.7%

Dark, roasted beer. Smooth finish with balanced maltand bitterness.

The Smoked Brown 6%Lightly smoked brown ale, fruity, malty and smooth.

Arbor Ales Breakfast Stout 7.4%

Oats, smoked malt, coffee and chocolate contribute tothis rich black imperial stout.

Motueka 3.8%A pale, hoppy session beer with Motueka hops.Flavours and aromas of tropical fruit and sweet citrus.

B & T Black Dragon Mild 4.3%

Strong dark mild with pronounced roast flavours.

Dragonslayer 4.5%Straw coloured beer; dry, malty and lightly hopped.

Bartrams Chocolate Cherry Porter 4.8%

Traditional porter enriched with flavours of cherry andchocolate.

Comrade Bill Bartram’s Egalitarian Anti-Imperialist Soviet Stout 6.9%Russian stout with peppery, bitter chocolate flavours.

Perfectly Normal Beer 4.2%High impact combination of malt and hop flavours.

Bexar County Cacahuete 5%

Peanut butter brown session ale (contains nuts; unfined).

El Último Adiós 7.7%American style barley wine. Big hop flavours with along, sweetish finish (unfined).

Hop Damn 6.1%Big, dark and hoppy. Brewed using Mexican driedchillies and dry-chillied with habaneros. Not for thefaint of heart (unfined).

Binghams Stout of the dayFive stouts, one available each day from Monday onwards.

Coffee Stout 5%Coffee and dark malts provide a smooth drinking stoutthat smells as good as it tastes.

Doodle Stout 5%Dark stout with a blend of dark malts to provide acomplex character.

Ginger Doodle Stout 5%Stout infused with root ginger for a refreshing zing.

Hot Dog Chilli Stout 5%

Vanilla Stout 5%

Main bar - continued

continued overleaf


Black Country Ales English Summer 4.1%

Traditional brown ale with a quaffable balance of hopsand malt undertones.

BlackBar Bitter 3.6%

Malty, tawny brown bitter with a noble hop finish.

Black Economy 4.6%Black ale–not a stout or a porter.

Blacklight 4%Blonde beer with cascade hops on the nose, progressfor bitterness and a touch of pioneer in the middle.

Theory 4.5%The latest entry in the Theory series. Further detailsnot available when we went to print.

Boggart Dark Mild 4%

Classic dark mild.

Ginger 4.4%Straw coloured ginger beer.

Brampton Brampton Mild 4.9%

Dark, roasted and jam-packed full of flavour. Coffee,toffee and caramel tones.

Golden Bud 3.8%Well balanced light, golden, hoppy bitter. Grapefruitnose and citrus flavours give way to a mellow, slightlysweet after-taste.

Brentwood BBC 2 2.5%

True session pale ale; full bodied with malty flavours.American hops give a tropical fruit and citrus punch.

Hix’s Darkside 7%Originally brewed for export to Discworld, this rich,dark oatmeal stout is aged for two years. Chocolate,treacle and dark fruit in the aroma and flavour. Hopbitterness on the finish.

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

Bristol Beer Factory Milk Stout 4.5%

Dark creamy stout. Black in colour with a creamymouthfeel.

Nova 3.8%Maris otter, carapils and wheat malts allow the bright,fresh and zesty hop aromas to shine, underpinned byherbal and floral notes.

Buntingford Full Tilt 4.1%

Brewed with maris otter pale, cara, wheat andchocolate malts, along with hops from Germany andthe US.



Polar Star 4.4%Heavily hopped blonde with a refreshing citrus hopkick. Pineapple, peach and grapefruit hop flavours.

Burscough Flat Rib Mild 3.6%

Classic mild, dark and satisfying. Produced withcrystal, mild ale and black malts.

Priory Gold 3.8%Golden session ale with a light body and moderatebitterness. Fragrant citrus aroma with hints of pine andlemon.

Calverley's 5 Hops Bitter 3.9%

Classic English bitter with a modern twist, dry hoppedfor a delicate citrus finish.

Best Bitter 4.8%Smooth amber ale with balanced malt and subtlebittering hops.

Cambridge Brewing Company Chocolate & Banana Stout 4.5%

Dark with some banana in the aroma. Chocolatedominates the initial flavour. Banana reappearstowards the finish.

Honey Bee-R 5%Golden ale made with honey. The honey is fullyfermented, giving a drier result. East Kent goldingsprovide hop flavour and aroma.

Colchester Colchester No. 1 4.1%

Classic English best bitter, copper in colour. Wholeleaf boadicea hops for flavour and the definitive aromaof east kent goldings.

Crafty Beers Sauvignon Blonde 4.4%

Aromatic golden ale brewed with nelson sauvin hopsfrom New Zealand.

Wilbraham 4.2% Amber ale with rich malt flavours and good balancingbitterness. Subtle hop aroma with the characteristicearthy notes of fuggles.

Cwrw Iâl Kia Kaha! 4.3%

Hop bomb, made with pale malt and a touch of wheatfor a creamy head. Hopped using New Zealand's finestto give a tropical fruit and lime peel aroma.

Limestone Cowboy 4.5%Robust dark copper ale using roasted malts, Americanhops and west coast yeast for a hop-forward style ale.

Pothole Porter 5.1%Classic porter: black and roasted, bursting with Britishgolding hops.

Dark Star Espresso Stout 4.2%

Black beer brewed with roasted barley malt andchallenger hops, with a coffee aroma from freshlyground espresso beans.

Hophead 3.8%Clean-drinking pale golden ale with a strong floralaroma and elderflower notes from the cascade hops.

Revelation 5.7%Amber in colour. Bitter hoppy citrus fruits throughout,balanced by sweet malts.

East London Cowcatcher 4.8%

American pale ale, generously hopped with amarillo,chinook, simcoe and citra.

Orchid 3.6%A mahogany-coloured, slightly sweet, dark mild;lightly spiced with vanilla.

Elgood’s Black Dog 3.6%

Dryish, complex dark mild. Malt, roast and dark berryfruit flavours with a hint of sweetness.

Coolship 6.7%Spontaneously fermented using wild yeasts in opencooling trays (the coolships) and aged in oak barrels.Oak and fruit aromas precede a flavour of sharp applesand berries.



continued overleaf


Elgood’s Golden Newt 4.1%

Fuggles, goldings and cascade hop flavours and aromas.

Elmtree Mad Maudie 4.5%

Straw coloured with a pleasant citrus palate and anunusual hop combination.

Nightlight Mild 5.7%Old style mild, strong but well balanced. Liquorice hintsand a lasting nutty finish.

Enville Cherry Blonde 4.2%

Light blonde bitter infused with essence of cherry toproduce a Belgian style fruit flavoured beer.

Czechmate Saaz 4.2%Classic Czech-style beer using single variety saaz hops.Light, fruity and dry.

Nailmaker Mild 4%Well-defined hop aroma and sweetness give way to adry finish.

Fellows Gulping Fellow 4.2%

A dry, bitter finish complements the spicy hop characterof this full flavoured and well balanced best bitter.

Old Fellow Brown Ale 7.8%Decadent brown ale. Rich malt flavours provide abackdrop for US hops.

Old Fellow IPA 7.2%Amber in colour. Floral with a big hop character, withenough sweetness to balance the bitterness.

Five Points Hook Island Red 6%

Full bodied, aromatic red rye ale brewed with maltedbarley, 20% rye, and chinook, columbus and simcoehops.

Railway Porter 4.8%Aromas of chocolate and coffee with hints of caramel,brewed with British east Kent goldings hops.

Goachers Real Mild 3.4%

A full-flavoured dark mild brewed with chocolate andblack malts.


Golden Triangle Hop Lobster 5.5%

Brewed with East Anglian pale malt and five Americanhops to give a strong pale beer with big explosive hopnotes.

Mosaic City 3.8%Light and refreshing with the distinctive hop note ofMosaic.

Grain Blackwood Stout 5%

Based on a 1790 Whitbread recipe. Black in colourwith roast notes dominating from the aroma to thelong lingering ending.

Blonde Ash 4% Wheat beer with a lemon, clove and banana nose.Sweet, fruity flavour supported by a hoppy bitterness.Caramel appears in a strong finish.

Oak 3.8%Well balanced session beer with a light amber colour.Fermented slowly to give a dry, moreish finish.

Green Jack Orange Wheat 4.2%

A light wheat beer with grainy citrus and marmaladeflavours.

Red Herring 5%Rich, fruity red ale brewed with oak and beech smokedmalt giving the beer a subtle smokey flavor with a dry,smokey finish.

Trawlerboys 4.6%Full bodied, copper coloured premium bitter brewedwith English whole cone hops. Rich and malty withfruity hop flavours.

Gyle 59 Toujours 4%

Saison with a mixture of malts combined with Englishand German hops to complement the earthy, pepperyand spicy yeast flavours. Unfined.

Hammerton N1 4.1%

A session pale ale with a variety of fruity and aromatichops from around the globe.

Pentonville 5.3%Brewed with a variety of flavoursome malts, including

a good dose of oats. Fresh wild Maldon oysters areadded for a subtle extra complexity to the taste.

Hardknott Code Black 5.6%

Toasty, citrussy, bitter, hints of chocolate.

Harveys Prince of Denmark 7.5%

Strong, dark beer of great complexity and depth.

Sussex Best Bitter 4%Full bodied brown bitter. A hoppy aroma leads to agood malt and hop balance and a dry aftertaste.

Harviestoun Bitter & Twisted 3.8%

Refreshingly hoppy beer with fruit throughout. A bittersweet taste with a long bitter finish. A goldensession beer.

Schiehallion 4.8%Wheat and lager malts combine to give a crisp palate.The hops give a lingering, fresh, grapefruity finish.



continued overleaf

Holden’s Black Country Mild 3.7%

Red/brown mild. A refreshing, light blend of roastmalt, hops and fruit, dominated by malt throughout.

Hop Back Crop Circle 4.2%

The subtle blend of hops gives a crispness on thetongue that is delicately fruity, giving way to somedryness. Brewed gluten free.

Taiphoon 4.2%Pale gold beer with hints of lemongrass and coriander.

Hop Stuff APA 3.8%

Low abv, high flavour beer made from a selection ofcitrus and tropical fruit-flavoured hops.

Renegade IPA 5.6%Bold and hoppy, with rich caramel flavours.

Hopshackle Double Momentum 7%

Based on the recipe for the popular Momentum IPAbut with twice the amount of hops added. A goldenbeer with an aroma of vinous fruit with a hoppy edge.It has a coarse white head and an intense taste of malt,fruit and alcohol with a bitter finish.

Sumo 5.2%Golden amber beer with an aroma and flavour packedwith hop resins balanced by a malty background.

Humpty Dumpty Broadland Sunrise 4.2%

Red-orange in colour and brewed with additions ofcrystal malt and rye, giving it a complex malty flavourand a refreshing dry finish.

Pan Galactic Gargle Blaster 4.6%The says the effect ofdrinking a Pan Galactic Gargle Blaster is like havingyour brains smashed out by a slice of lemon wrappedaround a large gold brick. This beer is almost, but notquite, entirely unlike that. Your brains will not besmashed out, but it is a golden beer and it has doeshave lemon in.

KCB 66º 4.6%

Hoppy, burnished gold with a hint of butterscotch.

P51 5.1%Christmas pudding combines with a dark roastcharacter and a floral hint on the nose.

Kissingate Gardenia Mild 4.5%

Refreshing amber mild with subtle floral fragrances.

Mandarina Red 4.8%Red IPA with multiple flavour layers of malt andprominent citrus fruits. A riotous citrus andbittersweet finish.

Stout Extreme Jamaica 6%A fulsome bitter and slightly less sweet stout. Intenseliquorice, coffee and molasses flavours with a hint ofrum and raisin.

Lacons Audit 8%

Strong, dark, copper barley wine with a prominentflavour of berry fruit, laced with pronounced spice. Awarming, smooth and sweet finish.

Four Kisses 4%Golden amber with a fragrance of woody forestberries. Smooth biscuity malt flavours mature to arounded nutty and lightly spiced end.

Liverpool Organic

Bier Head 4.1%Best bitter with a hoppy foretaste, complex spice andcrisp malt overtones.

Shipwreck IPA 6.5%Grapefruit, aniseed and peach notes feature in thehoppy bite that builds to tropical fruit and a generous,piney bitterness in the finish.

Loch Ness HoppyNESS 5%

Hugely hoppy beer with a little sweetness in thebackground.

MadNESS 4%A fruity red beer with a huge US hop finish.

Lord Conrad's Pheasant's Rise 5.5%

Beechwood smoked malts and a thrice-hopped finish.




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Spiffing Wheeze 3.9%Pale ale with crisp bite and mellow floral, peppery notes.

Zulu Dawn 3.5%Dark with red highlights. Citrus bitterness on a maltybase.

Mile Tree Crescent Ale 3.9%

Traditional English ale, chestnut brown in colour. Afruity malt taste balanced with bitterness from classicEnglish hops.

Larksong 4.5%Clean, crisp amber ale, full bodied aromatic flavour witha fruity hop aroma. Floral notes and a hint of toffee.

Milton Cor Aurum 5.5%

Powerfully hoppy beer, brewed with maris otter malt.Generous quantities of English, American and NewZealand hops are used in this infinitely improbable ale.

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

Marcus Aurelius de la Rosa 7.8%The acknowledged delights of Marcus Aurelius arefurther enhanced with the addition of port from ourfriends at Quinta de la Rosa. Velvety, rich and powerful,this is a special release for Cambridge Beer Festival.

Orpheus 4.2%Full flavoured mild ale with rich chocolate and maltnotes, hints of vanilla.

Pegasus 4.1%Fruit and some hops on the nose lead into a fine balanceof malt, fruit and hops on a bittersweet base. Malt is alsopresent in the long, dry finish.

Moncada Notting Hill Ruby Rye 5.2%

Robust, ruby ale, made with rye and complemented by afruity hop aroma.

Notting Hill Summer 3.2%Refreshing pale ale with lots of New World hops thatcreate citrus and tropical flavours.

continued overleaf

Cask Marque accredited Ales

for the last 12 years

184 Sturton Street, Cambridge, CB1 2QF

01223 576092 www.thedobblers.com

Valid 19th May - 31st May 2015 ( T&C apply)

Cider & Ale Festival 21st-26th MayA selection of local ciders & ales

Open Mic Night Thurs 21st

Live Music with The Larks Fri 22nd

Last day of The Premiership Sun 24th

The Dobblers 2nd Annual Bake Off Mon 25th

Quiz Night Tues 26th

Now serving pizzas & snacks all day

Moonshine

Moor Return of the Empire 5.7%

English IPA showcasing modern English hops.Unfined and naturally hazy.

TM 3.9%Traditional mild, brown and malty.

Nene Valley Brewery

Pulp Fiction 5.2%Refreshing saison with fresh grapefruit. The peelimparts an initial bitterness that gives way to a juicy,citrus and slightly sharp finish.

Starless Stout 4.2%Smooth oat stout, refreshing dark grain flavours with aslight hop bite to finish.

Nethergate

Oakham Bishop's Farewell 4.6%

Elaborate fruity hop notes with a grainy backgroundand dry finish.

Forger 3.5%Rich and punchy hop flavours with citrus berry aromasand a smooth malt taste.

Hawse Buckler 5.6%Bursts with chocolate, raisin and dark malt aromas.Sweet fruit and roast malt is eclipsed by complex spiceand coffee malt flavours leading to a dry, spicy, bitterfinish.

Oakleaf Hole Hearted 4.7%

Golden ale with powerful floral and tropical fruitflavours and a delicate bitterness.

Opa Hay’s Liquid Bread 5.2%

Bavarian style wheat beer, naturally cloudy due tooriginal Bavarian wheat beer yeast. A distinct aroma ofcloves and banana.

Maibock 7%A strong German spring ale brewed with Bavarianyeast and Munich malt, hoppy and malty.

Samuel Engel Meister Pils 4.8%Pilsner style beer with German Hallertau hops. Lightin colour with a hoppy aroma.

Otley O2 4.2%

Light golden ale full of citrus hop aromas.

O9 4.8%Clear wheat beer spiced with roasted orange peel,coriander and cloves. Good hop aromas with a subtlebitterness.

Panther Ginger Panther 3.7%

Fiery with a ginger flavour and subtle lemon flavournotes.

Mild Panther 3.3%Smooth, malty character and notes of chocolate givethis beer plenty of flavour and aroma.

Pig & Porter Neither Nor 5%

Pale ale brewed with lager yeast. Features pine andcitrus hops while the lager yeast lends a crispness oftenlacking in other pale ales.

Poppyland Freshes Creek 5.4%

Low carbonated, orange coloured beer withpronounced mouthwatering lactic acidity and fruitynotes. Gluten free.



continued overleaf


Poppyland Poppyland Harvest 5.2%

Rich golden ale with a hint of north Norfolk honeyand Norfolk mint, all gently infused with corianderseed and curaçao orange peel. Gluten free.

Portobello Market Porter 4.6%

Aromas of cappuccino, chocolate, dark fruits andvibrant fresh peel. Velvety and rich, with notes ofcoffee, chocolate and hazelnuts with warming alcoholand cocoa in the finish.

Potton Lion IPA 4.4%

Golden ale with a smoky character throughout.Orange/citrusy in aroma with a malty flavour.

Phoenix 3.8%Refreshing, hoppy pale ale with a hint of smoky flavour.

Privateer Red Duke 4.8%

Red coloured with complex flavours of toffee andcaramel, nicely offset with American centennial andamarillo hops.

Raw Anubis Porter 5.2%

Smooth roast malt and mild coffee flavours with alingering bitterness and gentle hop aroma.

Baby Ghost IPA 3.9%Session version of the brewery's Grey Ghost IPA witha powerful grapefruit/citrus aroma.

Majic Mild 3.2%Seven different malts give smooth roast malt flavourswith hints of coffee. Spicy bitterness and a slightlyfruity hop aroma.

Redemption Rock the Kazbek 4%

Blonde ale, single hopped with Czech kazbek hops forrefreshing zesty lemon, lime and grapefruit flavourswith a delicate lemon aroma.

Trinity 3%Refreshing golden beer with strong citrus notesthroughout. The strong bitterness is softened by alittle sweet malt character that is also present in theaftertaste with a lingering dryness.




Rudgate Jorvik Blonde 3.8%

Flaxen blonde ale with a balanced hoppy bitternessand a crisp, fruity finish.

Ruby Mild 4.4%Nutty, rich, ruby ale, stronger than usual for a mild.

Sadler's Red IPA 5.7%

Red in colour and big in character. A citrus, passionfruit and mango aroma leads to a resinous hopcharacter and is balanced with a sweet malt finish.

Worcester Sorcerer 4.3%A golden English best bitter, full bodied with a wellrounded hoppy character.

Saffron Black Jack 3.7%

Dark ruby mild. Roasted malt with caramel tones anda slight smoky finish.

Pipe Dreams 4.2%Autumn sunset gold in colour, with refreshing, hoppyaromas of citrus and passionfruit.

Saltaire Blackberry Cascade 4.8%

American style pale ale with the floral aromas andstrong bitterness of cascade and centennial hops,infused with a hint of blackberries.

Elderflower Blonde 4%An easy drinking, smooth, golden coloured ale withsubtle elderflower aroma leading to a pleasantelderflower fruit taste and a long refreshing finish.

Sarah Hughes Dark Ruby Mild 6%

This strong, absolutely black ale has a good balance offruit and malt on the palate leading to a pleasant,lingering finish.

Son of Sid Bee Sting 3.6%

Refreshing 'citrafied' golden bitter.

Muck Cart Mild 3.5%Smooth, dark mild with a long liquorice finish. Roastand fruit aromas, with chocolate and coffee flavoursand a lingering roast finish.

Raspberry Wheat 5.5%The Raspberry Pi is the computing phenomenon ofCambridge and this wheat beer is the raspberryphenomenon of Cambridgeshire. The sourness of thewheat is balanced by the raspberries, leading to arefreshing beer.

Springhead Drop o' the Black Stuff 4%

Ominously dark but not heavy, with the lingeringfinish of roasted barley.

The Leveller 4.8%A dark, smoky, intense flavour with a toffee finish.Brewed in the style of Belgian trappist ales.

St Peter’s G-Free 4.2%

Clean, crisp, gluten free ale with a pilsner style lagerfinish and aromas of citrus and mandarin.

Grapefruit 4.7%Refreshing, made using a wheat beer as a base. Thezesty/pithy grapefruit flavour is in harmony with thehops and malt.

Organic Ale 4.5%Delicate, clean, crisp, lightly carbonated, traditionalEnglish Ale with a full citrus hop aftertaste.

Spelt Blonde 4.2%Brewed with spelt for a refreshing, thirst-quenchingand sought-after taste. A subtle biscuity and fruitypalate combined with a floral hop aroma.

Star Lilith 4.3%

Lilith (meaning 'dark moon') is a deep copper-coloured best bitter, with a smooth bitterness andzesty finish.



continued overleaf


Star Summit 4.6%

Strong, golden ale, single hopped with summit hops.

Stewart Edinburgh No. 3 4.3%

Full bodied, smooth, with an intense colour, rich maltytaste and clean finish.

Stringers The North Will Rise Again 4.9%

Amber/red, herbal hop aroma, touch of sweetness anda tangy bitter finish.

Surrey Hills Gilt Complex 4.6%

Huge hop aroma, a hint of spice in the fruity flavourand a long finish.

The 3 Brewers of St Albans

Classic English Ale 4%Deep amber colour, light hoppy aroma and a rich androunded malty taste balanced by subtle hoppiness. Asupremely clean, smooth and refreshing ale.

Three Blind Mice

Black Bank Porter 4.7%Smooth, coffee, chocolate, with a bitter finish.

Super Corumbo 4.4%Amped-up version of an old favourite. Pale withcolumbus hops.

Table Liquor 2.8%Very dry, light and bitter pale ale. This little beer packsa big hop punch.

Tiny Rebel Dirty Stop Out 5%

Complex, dark, smoked oat stout.

Urban IPA 5.5%An intercontinental blend of hops.

Titanic Iceberg 4.1%

Flowery and citrus aroma of lemon and grapefruit.Great raspy hop mouthfeel with refreshing hoppybitterness and a lingering finish.

Titanic Mild 3.5%Full of roast malt and balanced by delicate hops. Arounded sweetness and a smooth dry finish.

Tydd Steam Armageddon 5%

Sweet malt flavours combine with a complex blend offruity hops leading to a satisfying sweet finish.

Barn Ale 3.9%Golden bitter with a good biscuity malt aroma andflavour, balanced by spicy hops. Long, dry, fairlyastringent finish.

Verulam Black Mild 3.3%

Classic dark mild. Chocolate, nutty caramel androasted malt dominate the aroma and the initialflavour. Dry, earthy English hop flavours build towardsthe finish.

Farmer’s Joy 4.5%A light hop bouquet leads to a full, burnt malt flavourbalanced with citrus hops. A bitter finish.

Weird Beard Dark Hopfler 2.5%

Dark ale with a rich, complex flavour accentuated withlactose and dry hops.

K*ntish Town Beard 5.5%Easy-drinking American wheat pale ale brewed withwillamette, centennial and cascade hops.

Windswept APA 5%

IPA with smooth malts and a tangy grapefruit finish.

Tornado 6.7% IPA crafted with a robust malt character tocomplement the tropical fruit and resinous pine of thecitra hop.

Weizen 5.2%Cloudy, effervescent hefeweizen bursting with bananasand caramel.


continued overleaf

Wold Top Against the Grain 4.5%

Gluten-free bitter with a creamy head, refreshingbitterness and a citrus hop aftertaste.

Headland Red 4.3%Red with a mellow, malty flavour.

Woodforde’s

XT 4 3.8%

Amber beer with a special Belgian malt and a fruitymix of American and European hops.

6 4.5%Rich, ruby red beer. Malty and smooth with a cascadehop finish.

Xtreme Ales Pigeon Ale 4.3%

Light and hoppy. A good session beer.

Vogon Poetry 5.5%Light and hoppy! Brewed especially for the CambridgeBeer Festival with the travellers' favourite hop Galaxyused exclusively to give loads of flavour and a longaftertaste.

York Centurion's Ghost 5.4%

Dark ruby in colour. A mellow roast flavour balancedby light bitterness and autumn fruit flavours that lingerinto the aftertaste.

Guzzler 3.6%Light golden beer with well balanced hops and maltagainst a background of fruitiness. Crisp, dry, andrefreshing.

Rhubarb Pale 4.8%Flavoured with Yorkshire-grown rhubarb, this palebeer has a refreshing fruity tartness.



NOTES


At Latta Hire Limited, we supply portable loos for all occasions from the most luxurious weddings and partiesthrough to building and large construction sites. Whetheryou’re looking for a sturdy unit for work men, or a luxuryunit for guests dressed in their finest, we have the PortableLoo you need. We also supply mobile fridges, freezers and

chiller units for long or short term hire.

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

Latta Hire Ltd are pleased to support the2015 Cambridge Beer Festival

Welcome to the Clarendon Arms. A traditional publichouse since 1812, serving pub food at its best using seasonal and locally sourced produce to create a

delicious home cooked menu.

We have a lovely dining area and bar with an open fire forthose winter nights and for those warmer days a beautiful

courtyard garden.

We serve a selection of five real ales, wines and spirits, sothere is a little something for everyone, Oh, and well

behaved dogs and children are very welcome.

For any information give Bex a tinkle on

01223 778272 you can also follow us on Twitter

@clarendon_arms

www.theclarendonarms.co.uk

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

OPEN ALL DAY

Good Beer Guide 2014 Listed

5 Real Ales Available(including 3 guests)

68 King Street, Cambridge01223 351464

Well, last year we managed to have enough ciderand perry to last right to the very end of thefestival! We’ll try to do the same this year.

At this festival we bring you a wide range ofciders and perries from most cider producingareas, including an ever expanding range fromCambridgeshire and the five other counties inEast Anglia. We’re introducing cider and perryfrom a few new makers, from East Anglia andfurther afield. We’ll also see the return of manyproducers who have not been seen at the festivalfor a number of years.

Back to basicsReal cider and perry have been enjoyed inBritain since Roman times. Many people havediscovered the delights of these traditionalbeverages and the rich world of flavours theyoffer. While methods of production havebenefited from modernisation, the basics stillstay the same: pick, press, ferment, enjoy!

Cider and perry made using these traditionalmethods are unpasteurised, uncarbonated andfull of natural flavour. The taste can be any

combination of mellow, aromatic, tangy, sharp,fruity, or tannic, as well as being sweet, mediumor dry. These are real flavours, not masked bycold temperature or fizz! All of the well known'industrial' ciders are not recognised by CAMRAas real traditional cider or perry.

Please be aware that traditional ciders andperries typically have higher alcohol contentthan most of the commercial cider you get inpubs or supermarkets, so please drinkresponsibly and enjoy your time at the festival.

Wassail!

(SV) = Single variety

CidersApple Cottage F.T.J. (Filthy Tramp Juice)T’orchard

Cider


continued overleaf

Barnes & Adams

Old Parlour

Biddenden Strong

Bollhayes Cider

Burnard Monty’s Double

Cam Valley Cambridgeshire Kingston Black (SV)Dabinet BlendIda Red (SV)Scrumptious (SV)

Cambridge Cider Co.

Angry WaspMuch MerrimentScratters Reward

Cassels Bourns BountyDabinett (SV)Summer SessionSweet April

Cider by Rosie Cider

CJ’s Surprise

Copse House Cider

Cotswold Cider

Cromwell Oliver’s ChoiceOliver’s SweetheartOliver’s Last GaspSession

Crossman’s Cider

Double Vision Cider

Dove Syke Ribble Valley Gold

Evershed’s Aldercar

Franklin’s FuddleGasper

Glebe Farm Side-R “Sweet”

Green Valley Cider

Hallets PX Sherry Cask

Hardings 3 counties Bounty3 Peace Sweet

Cider and perry – continued

Six real ales at all times, two constantly changing guests plus a real cider

9 High Street, Fulbourn CB21 5DH Telephone: (01223) 880244 www.thesixbellsfulbourn.co.uk

The White Family welcome you to theirwarm and friendly pub dating back to the

15th century, nestled in the heart ofFulbourn.

A proper local with a love of real ale complemented by good old fashioned homecooked food. As well as the bar areas we

have a lovely light dining area, a large function room for parties and not forgetting

the large garden for the summer.

THE SIX BELLS• FULBOURN•


Harry’s Cider

Hereward Cambridgeshire

“Medium Sweet”Cider Apples (Stoke

Red/Dabinett)

Hill Holme Majors Cider

Hubz’s 'Ang Over

Newton Court Cider

Pickled Pig Oak CaskPorker’s SnoutSweet Little Pig

Potton Press Sweet Spot

Ross-on-Wye Cider

Seacider Cider

Severn Cider

Sheppy’s Farmhouse

Simon’s As It Comes

Spinney Abbey

Monk and DisorderlyVirgin on the Ridiculous

St. Ives Clodgy

Tricky Cider

Village Green

Cider

Waddlegoose Lane

SpadgerWoodsprite

Watergull Orchards

Farmhouse “Dry”Farmhouse “Sweet”

Whin Hill “Medium”

Wilkins Farmhouse

Winkleigh Autumn Scrumpy

Perry

Apple Cottage Pyder Baldock

Barnes & Adams

Baynham Court Perry

Burnard Perry

Butford Perry

Cam Valley Punters’ Perry

Cromwell Cavalier Perry

Double Vision Impeared Vision Perry

Hereward Perry

Little Red Rooster

Cider Perry

Newton Court

Perry

Oliver’s Perry

Pickled Pig Will’s Perry “Medium Dry”Will’s Perry “Medium

Sweet”

Potton Press PerryPyder

Ross-on-Wye Perry

Severn Perry

Simon’s Barton Perry, Secret Agent

Whin Hill Perry

Apple juice

Cam Valley BramleyCoxRed Pippin

Cider and perry – continued


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Cheese goes with wine, right? Nonsense. Winegoes with food, and cheese goes with everything. It's good general advice to match lighter beerswith softer, gentler cheeses, darkening the beercolour as the cheese gets harder or more aged.But that could leave you missing out on, say,offsetting the creamy sharp saltiness of a softgoat’s cheese with the sweet, full-bodied impactof an imperial stout like .

There’s fun to be had playing mix and matchwith your beers and cheeses, and here are a fewsuggested pairings. I’ve not covered all the styles,but this should help you start.

Golden, gently hoppy alesBurrata and Brillat-Savarin cheeses are basicallyflavourful cream that’s been told to sit still, so agolden ale with a little fruit (maybe Hopback

, or 4T’s ) would go beautifully.You don’t see many UK cheeses of thatrunniness, but our brie tends to the mild, and youwouldn’t go far wrong with a white stilton here.

Hop monsters and their friends:IPAs, light and darkGet your goat on. To be honest, goat’s cheesewill go with anything hefty and complex: a bigdry stout or a black IPA.

Hops will trample any subtle flavours, however,so this might be the place for cheeses withwashed rinds. Stinking Bishop is the Englishclassic. Or you could go to town on bitterflavours: Hereford Hop is a hard-ish cheese withhops packed into the rind.

Medium brown, about 4% abvA solid bitter is what many think of when you say“ale”, and cheddar isn’ t far off the same for cheese.They work together, too. With both, there aren'tany overpowering flavours, there is a little sharpness,and the craftsmanship is front and centre.

If cheddar doesn’t excite you, try a pint ofFellows or Milton withwensleydale, or even a gentle, crumbly ewe’scheese. Y Fenni is a classic Welsh cheese, madewith beer and mustard, and it’s great with arobust bitter.

Stronger bitters, bests, and old ales willcomplement the smoked versions of similarcheese. Try a Tydd Steam , or a beerthat’s smoked itself.

Rich and dark: porters, stouts and theodd barley wineA stout with a bit of sweetness just wants to cosyup to a nice salty blue. Something creamy like aCambridge Blue, or a Dolcelatte will have thesalt and the body to go with a big, hefty porter,or a stout that isn’t too dry. A really mature,crumbly stilton could overshoot here, but trysomething like a Five Points withthe creamy blues.

For more resinous beers like imperial stouts,maybe go sharp – Lincolnshire Poacher will cutright through it.

MildsMilds are tricky, and much underrated. They’redark but easy-drinking, often with a little nut andcaramel. Alpine-style semi-hard cheeses have asoftness and nuttiness that matches mild, andboth are subtle. A good raclette or gruyere,maybe. The UK makes gruyere in Cheshire, oryou really can’t beat a Cornish Yarg with a pintof mild.

Mix and matchObviously that doesn’t cover everything. Whatabout wheat beers, or cheeses with fruit in? Wehave around 200 beers from the UK alone, andwell over 50 cheeses. New cheeses will beavailable each day, and we do our best to keep asmany of the beers on at once as possible, sothere are lots of opportunities to discover anexciting new pairing.


Better together? Definitely. Roger Hart tellsus why.

Cheese and beer


27 High Street, Histon, Cambridge CB24 9JDwww.theredlionhiston.co.uk

Call (01223) 564437

A Minimum of 9 Cask Ales Westons Perry, Pickled Pig and guest ciders

Large selection of world bottled beersAdnams Dry Hopped Lager, Meister Pils,

Liefmans Kriek, Erdinger Weisbier and Kostritzeravailable on draught.Carry outs available

Home cooked food available:Mon - Fri 12 to 2.30pm, Tues - Thurs 6pm to 9.30pm,

Sat 10.30am to 9.30pm, Sun 12 to 5pm.

WATERBEACH SUN‘THE PLACE FOR GOOD

QUALITY REAL ALE’BIG SCREEN SATELLITE SPORTS

HOMECOOKED FOOD 6 DAYS A WEEK

FUNCTION ROOM AVAILABLE

Events & Music June 6th

Silverbacks Blues Band

September 19thStiff

THE SUN INN WATERBEACH

GOOD BEER GUIDE ENTRY

2012 to 2015

Chilford Hall Müller Thurgau/Schönburger 2013 11%Clean and pale white wine that opens with a bouquetof fresh grapefruit.

Müller Thurgau/Ortega 2013 11% Dry white wine with a delicate bouquet of fresh lemonand peaches.

Ortega/Reichensteiner 2013 11% White wine with notes of elderflower and green apple.

Bacchus 2013 11%Straw coloured white wine with a bouquet of marzipanand honeysuckle.

Blush 2013 10.5%Salmon pink dry wine that opens with a blast ofstrawberries and vanilla, before a long smooth finish.

Chilford Hundred Sparkling Wine 2012 11.5%Delicate dry sparkling wine that opens with aromas offreshly cut grass, lemons and biscotti.

Chilford Sparkling Rosé 12%Distinctive pale pink wine with a bouquet of freshstrawberries and a lingering finish of toasted almonds.

Chilford Sparkling Pinot Noir 12%Delicate wine with aromas of mown grass, herbs andlemons. Grapefruit and lime flavours on the palate,with a lingering finish of kiwi and lemon.

Dedham Vale Bacchus 2013 12%

Crisp dry white wine with intense citrus aromas and thedry refreshing taste of lemon and elderflower.

Reserve 2012 10.5%Ruby red wine with red berry aromas and complexflavours of redcurrants, raspberries and liquorice.

Rosé 2013 11%Light and refreshing medium dry rosé with a soft fruitcharacter on the palate.

Elysian Fields Bacchus 2013 10.5%

Pale lemon white wine with gentle floral notes, a dashof citrus and a hint of peach.

Little Owl Block 2012 10.5% Dry white wine with a floral nose, but dominant appleand citrus on the palate.

Pinot Noir Rosé 2013 10.5% Off-dry rosé with loads of summer fruit notes on thebouquet. A balanced acidity with hints of strawberry andpeach on the palate.

Felstar Felstar 10.5%

Dry white wine made from madeleine and huxelrebegrapes.

Crix Green 2013 10.5%Medium dry white wine made with bacchus grapes.Good range of flavours with a gentle fruitiness and asubtle elderflower undertone.

Black Notley 2012 10.5%Medium white from müller–thurgau grapes. Fruity and mellow with a moreish palate and a hint of smokiness.

Pinot Noir Rosé 2012 11%Medium dry rosé with flavours reminiscent of springmeadows.

Warden Abbey The Reformer 2013 12%

White wine with aromas of elderflower and springflowers. Fresh, citrussy and light to start, followed bytropical fruit and white peach.

The Founder 2013 12%White wine with pear and apple on the palate.

Wine


This year we are delighted to offer a selectionof English wines from five different vineyards.

Mead is essentially fermented honey. Its mainingredients are just honey and water – no grapes, nohops – to make it one of the simplest types ofalcoholic beverage. Most of the differences andnuances of flavour come from these key ingredients:

Honey – bees in different parts of the countryfeast on different flowers and plants, leading tolighter or darker meads. Traditional mead islight, sweet and highly quaffable.

Water – Moniack mead, for example, is madewith water from Scotland’s whisky region.This yields a rich, peaty aroma.

Flavours – some meads contain additionalspices or spirits to generate a truly uniqueflavour. Reserve mead is infused with rum,whereas Christmas mead is blended withfestive spices.

Brewed by the Vikings, druids and ancientcivilisations, mead became linked with tradition,ritual and feasting. In the past, wine was onlyproduced in areas where grapes grew, so it didn’temerge in Britain until the Romans arrived. Butwith hops and honey easily sourced fromnorthern Europe, beer and mead flourished.

Local produce shaping alcoholic beverages is aconcept recognised by LocAle – a CAMRAinitiative that encourages pubs to stock locallybrewed real ale. The scheme builds on a growingconsumer demand for quality local produce andan increased awareness of green issues tocelebrate what makes a locality different. All ofthe mead at this festival is from the British Isles,from dry to sweet, all flaunting how gorgeousBritish mead can be.

I hope you enjoy this year’s selection – it’s one ofthe largest at any CAMRA beer festival – and

raise a glass to the lovely bees of Britain, whomake all this possible.

Lyme Bay Traditional Mead 14.5%

Sweet, light, full flavoured honey, a good mead to startwith.

West Country Mead14.5%Medium sweet with slightly drier spiced edge.

Christmas Mead 13%Christmas pudding spices in a glass.

Tournament 11%Dark and sweet with a discreet hint of ginger.

Moniack Moniack Mead 14.6%

Dark, rich, peaty mead made with water from theScottish highlands.

Lurgashall Dry Mead 15%

Rich honey and caramel aroma with a touch of citrus.Refreshingly dry and crisp.

Spiced Mead 13%Medium sweet with a spicy taste.

Whisky Mead 20%Fortified with Scotch whisky.

St Aidan’s Winery Lindisfarne Mead 14.5%

Light coloured honey mead with a clean, light, floralhoney flavour.

Mead


Joanne Fried raises a glass to Britain’s bees


THEELM TREE

X XY Y

8 MINS WALK

FROM THIS

FESTIVAL

Our relaxed backstreet pub is decorated with brewery memorabilia and quirky bric-a-brac and has seating

outside to catch the May sunshine.

Come and enjoy a beer from one of our 10 hand pumps dispensing changing ales from a myriad of breweries.

A cider or perry is also served, and to complement these wehave a menu of over 150 bottled Belgian beers

We look forward to serving you.

Orchard Street, Cambridge CB1 1JT01223 503632


Castle St, Cambridge CB3 0AJ

May not be the bestpub in the world, but

it’s in the top two.

Opening TimesMonday to Sunday 11.30am - 11pm

The Son Of Sid Brewpub Bob and Wendy Mitchell inviteyou to try their unique unspoilt

village local with its own special atmosphere.

Family run for the past 64 years.

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

cambridge beer fest guide 2015

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