Author: lycee23

Roger Protz will be taking readers on a journey around the world’s best beers when his latest book, the World Beer Guide, is published on 20th October.

Roger is a campaigner, broadcaster, and author of dozens of books about beer and brewing. He is one of the most prolific writers in his field and has contributed to magazines, newspapers, radio, and television and has written more than 20 books on beer. He has won countless awards for his writing, including the first ever lifetime achievement award from the British Guild of Beer Writers. He regularly appears in the media and has edited 24 editions of CAMRA’s Good Beer Guide.   

Beer as a drink has changed out of all recognition in the 21st century. The World Beer Guide incorporates decades of Roger’s beer experience alongside new trends and modern processes. Each region across the globe gets detailed analysis and information, and the book will also explore how smaller breweries are competing with large corporations.  

The main focus of the guide is the world-wide phenomenon of IPA, or India Pale Ale. Roger says: “IPA was first brewed in England early in the 19th century to refresh the British in India. Several decades before the arrival of golden lager, it was the world’s first pale beer and it went on from India to refresh Australians, New Zealanders and North Americans.

“But massive tax increases on beer during World War One meant IPA became a pale shadow of the original beer and it disappeared from view. But from the 1990s, brewers in America and Britain have rediscovered IPA and there are now thousands of versions available. It has spread its wings and there are interpretations of IPA in such unlikely countries as Belgium, France, Italy, Scandinavia and even Hong Kong.”

Roger adds: “This book is a result of decades of experience in the beer industry, inspired by my travels round the world trying the different types and interpretations of beer available. The World Beer Guide is divided into country-by-country sections, allowing readers to join me in dedicatedly exploring different brews from different parts of the planet.

“These chapters will give more detail of the changes in the beer world, but the introduction will lead readers into the world of beer revolution by describing the enormous power and stretch of global brewers, with the counter culture of the world-wide craft movement. 

“We will be charting different beer scenes, key players and styles available across the globe. I can’t wait for you to join me on the journey.”

The World Beer Guide will be published on 20th October.

From April 2021 to July 2021 — the latest sales data the BBPA has — 113 million pints of cask beer were sold in pubs. During the same period in 2019, and before the pandemic, 189 million pints were sold.

It means a loss in revenue to pubs and brewers from cask beer of £243m in the last four months alone, accelerated by the pandemic. However, pre-pandemic, sales of cask ale had already been declining. From 2014 to 2019, sales fell by 17%. From 2009 to 2014, sales of cask decreased by just 0.8%.

However, the decrease in sales of cask beer by 40% since April this year is by far the biggest decline for the category on record, and indicates an accelerated decline in its plight through covid and beyond.

Given the inextricable link between cask ale and pubs, the plight of cask ale is a real concern for the nation’s locals and beer drinkers. It has been driven by pubs looking to stock less cask ale because of uncertainty around trading and restrictions.

All the more reason, then, for the BBPA to get behind Cask Ale Week, which started yesterday and runs until 3rd October.

BBPA chief executive, Emma McClarkin said: “The plight of cask beer is a huge concern for our sector. Pubs are the home of cask beer, so if sales of it are declining then it means the viability of our pubs are reducing too.

“We all missed a proper pint of cask ale in the pub during lockdowns. We cannot take cask beer for granted anymore.  With the sector reopen once more, it is vital we promote our pubs and the range they have on cask which they so expertly keep and serve. Doing so will help our brewers and pubs in their recovery and ensure this uniquely British style of beer can recover to the glory it deserves.

“The BBPA is fully behind Cask Ale Week and we urge every local, brewery and pub goer to support it!”

BBPA chief executive, Emma McClarkin said: “The plight of cask beer is a huge concern for our sector. Pubs are the home of cask beer, so if sales of it are declining then it means the viability of our pubs are reducing too.

“We all missed a proper pint of cask ale in the pub during lockdowns. We cannot take cask beer for granted anymore.  With the sector reopen once more, it is vital we promote our pubs and the range they have on cask which they so expertly keep and serve. Doing so will help our brewers and pubs in their recovery and ensure this uniquely British style of beer can recover to the glory it deserves.

“The BBPA is fully behind Cask Ale Week and we urge every local, brewery and pub goer to support it!”

London’s Beavertown brewery has launched a fruit-laden version of its Gamma Ray American pale ale for the summer market.

Tropigamma is a 5.4% abv brew with fruit pulp added during fermentation, containing guava, pink papaya, mango, mandarin and peach.

The beer is packaged in 33cl cans and has an rrp of £2.50.

Beavertown was founded by Logan Plant, son of Led Zeppelin singer Robert Plant, in 2011.

Heineken bought a 49% stake in the company in 2018 and Beavertown opened a new £40 million brewery in Enfield in north London last year.

Ingredients

• 2 oranges , chopped
• 2 pears , chopped
• 2 lemons , 1 chopped, 1 juiced
• 200g red berries , chopped (we used strawberries and cherries)
• 3 tbsp caster sugar
• 1 tsp cinnamon
• ice
• 750ml bottle light red wine
• 100ml Spanish brandy
• 300ml sparkling water

Method

• STEP 1….Put the chopped fruit in a bowl and sprinkle over the sugar and cinnamon, then stir to coat. Cover and leave to macerate in the fridge for at least 1 hr, or ideally overnight.
• STEP 2….Fill a large jug with ice. Stir the macerated fruit mixture to ensure the sugar is dissolved, then tip into the jug with the wine and brandy. Stir, then top up with the sparkling water and serve.

The Welsh Beer & Pub Association (WBPA) has welcomed the announcement that the Welsh government plans to move to alert level zero, in the process lifting many covid restrictions, from 7th August.

The trade association says the lifting of restrictions will enable more pubs to re-open that have remained shut because they cannot viably operate under current restrictions.  

After nearly 18 months of forced closure or operating under heavy restrictions, the WBPA has warned that the recovery for brewers and pubs will only begin when restrictions are lifted.

To do this, the WBPA is supporting and promoting the newly launched Long Live The Local campaign. The campaign is urging the UK government to invest in the sector so it can drive the economic recovery by reforming VAT, beer duty, and business rates, reducing the unfair tax burden pubs and breweries face.

A WBPA spokesperson said: “After nearly 18 months of closure or heavy restrictions, 7th August will be a huge milestone for pubs and brewers in Wales. It means our beloved locals can properly re-open and operate much more freely. A pint on 7th August is going to be all the more special!

“Pubs in Wales that were unable to r-eopen and operate viably because of the restrictions will now be able to open once more. Although this will be two and a half weeks after pubs in England do.

“The recovery of pubs and brewers in Wales is just beginning, with the last 18 months practically being written off for them. Having been one of the worst hit sectors by lockdown, our pubs and brewers now need the UK government to invest in them by reforming VAT, beer duty, and business rates to reduce the unfair tax burden they face and aid their recovery.”

St Austell Brewery chief executive, Kevin Georgel, has written an open letter to customers addressing the national staff shortage.

Many hospitality businesses are suffering from staff shortages, which are made all the more intensive because of the current restrictions in pubs.

The text of the letter.

Dear friends of St Austell Brewery,

We’ve been looking forward to welcoming you back to our pubs, inns, and hotels for many months, and have been overwhelmed at the love and support we’ve been shown since re-opening. Thank you so much — it means a lot to us.

However, re-opening has also presented us with some new challenges and — like so many others — the national staff shortage is having a big impact on us.

While we hope the worst of the pandemic is now behind us — the most challenging time in our 170-year history — the road to recovery continues to be bumpy for the hospitality sector. For us, and businesses across our wonderful industry, finding front and back of house staff is a huge challenge at the minute.

Our priority will always be supporting our people. That’s why — in some cases — we’ve had to put some temporary measures in place to look after the health and wellbeing of our pub teams, until we can find additional support for them. You may therefore notice slight differences in some of our managed pubs, including shorter food service times, seating areas being out of use, and reduced opening hours, to give our teams the time off to rest.

It goes without saying that we remain 100% committed to offering you great experiences, delicious food, fresh beer, and the warmest West Country welcome. That bit will never change!

We’re urging the government to acknowledge the staffing crisis and to help us find a solution. This is such a crucial time, as we come out of lockdown, and we want nothing more than to welcome all of you into our pubs, look after our teams, and play our part in the UK’s economic recovery.

Thank you all for your ongoing support as we move through these challenging times. Our teams are working so hard, and we appreciate your patience, understanding and kindness.

See you soon!

Kevin Georgel,
Chief Executive.

Subsciption beer box Stock’d Up says it has identified a key weakness within the UK’s beer industry: too much drinkable beer and cider gets poured away every year.

According to Carlsberg’s 2020 sustainability report: “In a year, about 200 billion litres of beer are produced globally, corresponding to around 4 billion bottles and cans, plus numerous kegs worth £130b Euros. Meanwhile, losses can be anywhere between 2.1% to 6.4% of total production.”

Compound this with the waste created by retail stores, and wholesalers who cannot sell the product before it expires, and the outcome of beer wastage in the market is revealed.

From forgotten stock, left in the back of a depot, to unsold products in retailers, or cans that have been damaged in transit that have been refused by the wholesaler. All of these beers can be drunk and sold, but the majority of them never become available to consumers. 

Stock’d Up aims to revolutionise the beer industry through its sustainable subscription box, delivering short-dated beer and cider to households across the UK at a significantly discounted price.

It is focusing on short-dated produce and acquiring products that are slow moving, damaged, or going out of date. It will deliver them straight to consumers’ doors every month.

Sharp’s Brewery has developed a 10-pack of Doom Bar cans specifically designed to be stored in the fridge.

The pack, which is available across the UK in major supermarkets such as Morrisons and Tesco, along with Ocado, has an easy to carry handle and quick-tear-open fold.

Sharp’s Brewery’s marketing controller, James Nicholls, says: “With changing shopper behaviour, consumers are looking for trusted brands that offer larger pack formats at great value, making it easier for them to be stocked up for longer.

“We are delighted to be welcome another addition to the Doom Bar family, providing convenience as well as the usual great quality beer for Doom Bar fans across the country.”

Ingredients

• 50ml rye whiskey
• 25ml lemon juice
• 2 tsp maple syrup
• dash orange bitters
• 1 tbsp egg white
• ice
• 20ml red wine

Method

• STEP 1…..Pour the whiskey, lemon juice, maple syrup and bitters into a cocktail shaker. Stir the egg white with a fork to loosen it, then add it to the shaker. Shake really well to froth up the egg white. Add a good handful of ice and shake again.
• STEP 2…..Once the outside of the shaker is really cold, double strain into a glass filled with ice. 
• STEP 3…..Slowly pour the red wine on top and leave to settle for a few moments – the wine will rise to just under the frothy egg white. 

Ingredients.

• ½ lime.
• 50ml rum(white rum is best).
• 100ml cola.
• ice.

Method.

STEP 1.

Cut ½ a lime into four small wedges. Squeeze the juice from two of the wedges into a tall glass. Drop the remaining wedges into the glass and fill with ice. Pour in the rum then fill up with cola and stir gently.