Author: lycee23

Manchester-based Drynks Unlimited has launched a national campaign calling for more transparency in the alcohol-free and low-alcohol drinks market.

It says that while UK government guidelines currently state that in order to be classified as alcohol-free a beverage must contain no more than 0.05% alcohol by volume, WSTA (Wine and Spirit Trade Association) recommendations could alter that rule and prove damaging for the industry as well as causing consumer confusion.

Richard Clark, Drynks Unlimited’s founder and managing director, said: “Consumers want to have safe fun this Christmas, despite covid-19. And they can have fun whether it’s with soft drinks, alcohol-free, or non-alcoholic drinks — there are great tasting options across all three areas.

“But we need to let consumers know what they are drinking, through legislation and guidelines. Is the industry up for the challenge? Drynks Unlimited with its Smashed brands is willing to talk and work with other brands to help make this happen.”

Drynks Unlimited, which produces the Smashed range of alcohol-free beers and ciders, says some brands are passing their products off as ciders, wines, and spirits, even though they’ve never been through the brewing, fermentation, or distillation process. Others, it claims, misleadingly lay claim to being alcohol-free when they aren’t.

Richard said: “A beverage containing more than 0.05% ABV is not classified as alcohol-free and should not be labelled as such. But we are aware that the WSTA is in discussions with UK governing health bodies to alter the law and allow 0.5% ABV drinks to be labelled as alcohol-free. We think this could seriously undermine the great strides that have been taken by many British manufacturers and brewers to produce outstanding, truly alcohol-free drinks.”

He added: “Great alcohol-free beers or ciders leave you in no doubt that they are real beer or real cider, just without the alcohol. Whilst there are some very good tasting no- and low-alcohol beers made using methods such as reverse osmosis and stunted fermentation, we believe that this ‘real’ taste can best be achieved through a complete brewing, fermentation, and distillation process, where the original alcohol is then reduced and removed from the drink.

“This is why we are currently the only brewer in the UK to use a cool vacuum distillation process, whereby we start with real premium craft alcoholic beer and cider and gently remove the alcohol whilst retaining the characteristics and flavour of the original drink.

“But some low-alcohol drinks across cider, wine, and spirit categories were never originally created as alcoholic beverages, instead being produced as imitations using alcohol flavourings; and yet they are labelled as ciders, wines or spirits.”

Beer manufacturing usually produces a high level of carbon dioxide, but a new technique will harness and turn it into plant food.

Emissions from beer fermentation in a brewery, which usually produces a high amount of carbon dioxide (CO2), will be captured and mixed with potato waste – so it can be turned into fertiliser.

The idea has been developed by UK firm CCm Technologies, which trialled the fertiliser on potato seed beds earlier in the year, and has been adopted by crisps giant Walkers.

The Leicester-based crisps firm will install the carbon capture equipment at its factory ahead of the 2022 crop, with its owners looking for ways to source the gas from inside the company.

It is expected that Walkers will reduce its carbon emissions by 70% once the project is rolled out more widely, and could even become a carbon-negative potato producer by 2030.

David Wilkinson from US snack conglomerate PepsiCo, which owns Walkers, said: “From circular potatoes to circular crops, this innovation with CCm Technologies could provide learnings for the whole of the food system, enabling the agriculture sector to play its part in combating climate change.

“This is just the beginning of an ambitious journey, we’re incredibly excited to trial the fertiliser on a bigger scale and discover its full potential.

“This initiative is a step in the right direction, and we will continue working hard to lower the carbon impact of our products from field, through manufacturing sites, to consumption.”

Pawel Kisielewski, from CCm Technologies, said: “CCm is delighted that PepsiCo has chosen our technology to demonstrate the huge potential that innovative approaches can have in promoting sustainable agriculture across the UK.

“By enabling the sustainable reuse of waste resources and the locking of captured carbon back into the soil, our partnership represents a significant step forward in proving that agriculture can play a role in carbon reduction and the circular economy.”

The Cornish brewery was awarded six medals at the International Beer Challenge, three at the European Beer Star awards, and, most recently, a gold for Doom Bar at the Brussels Beer Challenge.

More than a hundred beers from all over the world were judged across the three events, blind tasted by judging panels of publicans, brewers, retailers, and flavour analysts.

The European Beer Star awards saw Sharp’s collect two more gold medals, alongside the one for Doom Bar in Brussels, for Atlantic Pale Ale and Coconut Stout, and a bronze for speciality bitter Sea Fury. 

At the International Beer Challenge, Wolf Rock red IPA and Coconut Stout both received silver medals, while Sea Fury, Belgian-style ale Chalky’s Bite, Camel Valley Pilsner, and Doom Bar all came away with bronze. 

The ten medals follow a number of other accolades achieved by Sharp’s in 2020, which include Sea Fury being named the UK’s best pale bitter and Wolf Rock taking home a bronze award at the World Beer Awards.

James Nicholls, marketing controller at Sharp’s Brewery, said: “At all three of these events, you’re being judged by some of the world’s most accomplished beer experts, making them a pretty accurate barometer of who is producing the best beer around the world. Having such a large contingent from our range awarded medals is testament to the passion, innovation, and skill shown by our immensely talented brewers.

“There are some phenomenal breweries competing in these awards, so to be considered among the best is a real achievement. We are so proud that our beers are consistently recognised on the international stage for their quality and flavour, and this year’s awards haul is an exceptional feat for the team.”

Ingredients

• 2 large onions
• 175ml distilled malt vinegar
• 75g golden caster sugar
• 100g plain flour
• ½ tsp cayenne pepper
• ½ tsp ground coriander
• oil , for deep-frying
• smoked paprika , to serve

For the batter

• 100g cornflour
• 100g plain flour
• ½ tsp bicarbonate of soda
• 300ml lager

Method

• STEP 1…Slice the onions into 1cm-thick rings and set aside. Tip the vinegar, sugar, 50ml water and 1 tsp salt into a pan, bring to the boil, then remove from the heat. Add the onions to the pan, cover with cling film and leave to cool. You can do this up to a day ahead.
• STEP 2…Fill a large saucepan half full with oil and heat until the temperature reaches 180C on a frying thermometer. Mix the flour, cayenne pepper, coriander and 1 tsp salt in a bowl, and set aside.
• STEP 3…To make the batter, combine the flours and bicarb in a bowl, then slowly whisk in the beer. Drain the onion rings and coat them in the spiced flour. One at a time, dip them in the batter and fry in the hot oil for 2-3 mins until golden and crisp. Drain on kitchen paper and season with smoked paprika and flaky sea salt.

Ingredients

For the fish

• 50g plain flour
• 50g cornflour
• 1 tsp baking powder
• turmeric
• 75ml lager beer
• 75ml sparkling water
• about 1 litre sunflower oil, for frying
• 400g fillet sustainable cod, hake or haddock, halved

For the chips

• 750g potatoes, Maris Piper or Desiree, peeled and sliced into thick chips
• 2 tbsp plain flour
• 2 tbsp sunflower oil

Method

• STEP 1…Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.
• STEP 2…Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.
• STEP 3…To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins – depending on the thickness of the fish – until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips.

A one-off payment of £1,000 to wet-led pubs to help them through Christmas has been branded derisory by the hospitality industry.

The payment was announced by the prime minister today as he led a debate on plans to introduce new tier regulations across England from midnight tonight.

James Calder, chief executive of the Society of Independent Brewers (SIBA), said: “Today’s £1,000 grant is a derisory gesture for wet-led pubs that have struggled throughout this crisis. During the Christmas period, many of these pubs would expect to take £1,000 in a couple of hours.

“These pubs never benefited from the much-lauded hospitality VAT cuts, which don’t include alcohol, and the Eat Out To Help Out scheme, which only included food. On top of this, there was yet again nothing for small breweries who rely heavily on wet pubs for their sales and who lost 80% of their income during covid. 

“The prime minister should follow the examples we have seen in Northern Ireland, where business rates holidays have been extended to businesses like breweries and support for wet-led pubs provided, and in Wales, which includes financial support for those who have lost sales. 

“The government needs to urgently rethink its support measures for struggling small brewers and provide full financial grants, business rates holidays, and end the proposed changes to small breweries relief to help the sector.”

Emma McClarkin, chief executive of the British Beer & Pub Association, said: “£1,000 on its own is a meagre amount for pubs to cover nine weeks of costs, let alone compensate them for the huge loss of business over the festive period. It is, quite frankly, an insult to thousands of pubs across the UK that are on their knees.

“It barely touches the sides of what pubs up and down the country require to cover their costs and ensure they survive. Nor does it recognise the inherent danger they are in heading into the next year without more support, should the tighter tier system remain unchanged.”

McClarkin added: “This December, the average pub will lose £47,000 in revenue. A £1,000 payment is not even a sticking plaster. The current monthly grants to pubs have to be increased significantly if pubs are to survive and be able to play a role in the new year in leading the economic recovery and serving their local communities.

“The tighter tier restrictions go well into next year, they are not just for Christmas. Our sector needs more long-term support to ensure its survival, or else more than 30,000 pubs — 80% of those in England — are at risk of closing for good if this is all the government is going to offer.”

Kate Nicholls, chief executive of UKHospitality, said: “A one-off payment of £1,000 for pubs forced to close does not even count as a token gesture. Equivalent to just 1.1% of last year’s takings, it falls far short of the bare minimum required to keep these businesses alive.

“The government’s entire approach to this lacked any sliver of logic, as evidenced by the farcical debate around Scotch eggs over the past 24 hours. There needs to be a much clearer and supportive approach from the government, and this means providing far more support immediately.

“The government’s new tier system condemns nine out of ten hospitality businesses to being unviable by the New Year. This is not just a threat to community wet-led pubs, but also neighbourhood restaurants, independent hotels, nightclubs, and other hospitality venues who are now staring failure in the face. The sector will lose £8bn of revenue in December and bear £0.3bn of costs of closure and restricted trading.”

Nicholls added: “The government’s own figures say a third of businesses are at risk of insolvency, jeopardising over a million jobs and threatening collapse across the supply chain.

“The prime minister himself said that he was asking hospitality to bear a disproportionate burden to allow the re-opening of all other parts of the economy and pay for our festive bubbles, but the compensation is derisory. It is vital that they bring forward a more comprehensive package of emergency and long-term support to stave off the collapse of the third largest sector and export earner — a sector vital to our economic recovery.”

Ingredients

• 6 meaty beef short ribs (about 3kg/6lb 8oz), see tips
• 75ml sunflower oil
• 3 onions , thickly sliced
• 450ml hoppy American-style craft lager (try Point Amber, or Samuel Adams Boston lager, widely available)
• 700ml good-quality chicken stock
• 140g black treacle
• small bunch thyme
• 50g burnt oak wood chips , tied in a muslin bag (optional)
• 100g ketchup
• 100g American mustard
• 75g brown sauce

For the marinade

• 2 tbsp cayenne pepper
• 2 tbsp smoked paprika
• 1 tbsp toasted cumin seeds
• 2 tbsp garlic powder
• 1 tbsp cracked black pepper
• 6 tbsp sunflower oil

Method

• STEP 1…First, make the marinade. Mix the spices and 3 tbsp salt in a bowl, then stir in the oil to make a paste. Use a knife to make a deep hole in each short rib, then rub the spice mix all over and into the hole, working the flavour into the meat. Place on a tray, cover and chill overnight.
• STEP 2…The next day, heat oven to 150C/130C fan/gas 2. Heat the oil in a large, shallow pan, tip in the onions and fry until you start to get a deep, rich colour – about 20 mins. Don’t be scared of the colour, this will add amazing savoury sweetness to the dish. Pour in the beer and boil to reduce by half, then add the stock, treacle, thyme and oak chips, if using. Stir well and bring to a simmer. Place the marinated short ribs in your largest roasting tin. Pour over the onion and beer braising liquid, then cover tightly with foil. Transfer to the oven and cook the short ribs for 5 hrs or until really tender.
• STEP 3…Once the ribs are cooked, remove and put on a plate to rest and cool. Strain the braising liquid into a saucepan. Once settled, use a ladle to remove the top layer of fat, then set over a high heat. Simmer the sauce until it becomes rich and glossy, then whisk in the ketchup, mustard and brown sauce.
• STEP 4…To barbecue the ribs, heat your coals until ashen or set a gas barbecue to medium. Cook the ribs until nicely charred and hot all the way through, then baste with the sauce to finish and cook until sticky. To cook them indoors, heat the grill. Set a wire rack over an oven tray and place the ribs on top. Baste well with the sauce and grill, basting with the sauce a few times, until it forms a charred, sticky crust. Set aside to rest before serving with the onion rings and slaw (see Goes well with).

Recipe tips

Short ribs have traditionally been an underused cut of beef, but are becoming more fashionable as American barbecue food has really taken off in the UK. Also known as Jacob’s ladder or brisket on the bone, short ribs come as either a single 3-4kg, six-bone piece, or in single- portion individual rib pieces, which is what you need for this recipe. I like them because they have the perfect meat-to-fat ratio. They slow-cook beautifully without drying out, yet the end result isn’t fatty like pork belly. 

Scottish brewery of the year, sponsored by Aldi
Loch Lomond Brewery

Brewer of the year, sponsored by Close Brewery Rentals
Craig Scotland, Stewart Brewing

Beer destination of the year
West, Glasgow

Best beer bar
Portobello Tap, Edinburgh

Excellence in branding, sponsored by Rankins Brothers & Sons
Loch Lomond Brewery

Product development team of the year, sponsored by Muntons
Windswept Brewing

Sales team of the year, sponsored by The Brewers Association of Scotland
71 Brewing

Beer of the year
Ferry Black Liquorice Porter, Ferry Brewery

Best amber of dark ale
Gold, Ferry Alt, Ferry Brewery; silver; Pavlov’s Dog, Williams Bros Brewing Co; bronze, The J’Ale, Brew Toon
Finalists: Highlander, Fyne Ales; Inveralmond Lia Fail, Innis & Gunn; Rivet Red, 71 Brewing; Vital Spark, Fyne Ales

Best amplified beer, sponsored by Cara Technology
Gold, Black, Ferry Brewery; silver, Lost Monster, Loch Lomond Brewery; bronze, Very Big Moose, Fierce Beer
Finalists: Almond Hill, Ferry Brewery; Auld Toon, 6°North; Big Joe, Overtone Brewing; Immovable Object, Drygate Brewing Co; Jim’s Treble, Williams Bros Brewing Co; Marshmallow Milk Stout, Barney’s Beer; Old Jock Scotch Ale, Broughton Ales; VP04, Innis & Gunn

Best barrel-aged beer
Gold, Barrel-Aged Imperial Café Racer, Fierce Beer; silver, Bourbon Barrel-Aged Very Big Moose, Fierce Beer; bronze, Nightmare of Cake, Drygate Brewing Co
Finalists: Lost in Leith 1, Barley Wine, Campervan Brewery; Lost in Leith 2, Raspberry Baltic Porter, Campervan Brewery; Lost in Leith 3, Irish Coffee Baltic Porter, Campervan Brewery; Ol’ Seamus, Barney’s Beer; Origins Brewing, Elegy, Fyne Ales; Origins Brewing, Expedition II, Fyne Ales; Over the Sea to Skye, Cuillin Brewery; Tennents Whisky Oak Ages, Tennent Caledonian Breweries; The Original, Innis & Gunn; Uisge Beatha Stout, Spey Valley Brewery; Wolf of Glen Moray, Windswept Brewing

Best British-style ale
Gold, Fraoch, Williams Bros Brewing Co; silver, Wolf, Windswept Brewing Co; bronze, Belhaven Scottish Ale, Belhaven Brewery
Finalists: Blonde, Windswept Brewing Co; Edinburgh Gold, Stewart Brewing; Inveralmond Brewery Ossian, Innis & Gunn; Maverick, Fyne Ales; Stewart’s 80/-, Stewart Brewing

Best fruited sour beer
Gold, Sour to the People, Brew Toon; silver, Trinitone (Raspberry) Blast, Drygate Brewing Co; bronze, Origins Brewing, Acres, Fyne Ales
Finalists: Blueberry and Pomegranate Sour, Overtone Brewing; Caught By the Fuzz, 71 Brewing; Cherry Crush, Brew Toon; Fierce By Nature, Wild Bramble Sour, Fierce Beer; Jam Slam, 71 Brewing; Mimosa, Campervan Brewery; Mirabelle Plum and Ginger Gose, Ovetone Brewery; Oh Ya Bassa, Winton Brewery; Trinitone (Grapefruit) Blast, Drygate Brewing Co.

Best fruit-forward beer
Gold, Raspberry Carronade, Brew Toon; silver, Cranachan Killer, Fierce Beer; bronze, Mango Unchained, Brew Toon
Finalists: Big Blue, Stewart Brewing; Disco Forklift Truck, Drygate Brewing Co; Hoppy Botanist, Campervan Brewery; Mangoes on the Run, Innis & Gunn; Otis, Williams Bros Brew Co and Aldi; Raspberry Ripple, Brew Toon; Raspberry Sun, Reids Gold Brewing Company; Rubus, Williams Bros Brew Co and Aldi; Stooty Fruity, Winton Brewery; Wit Man!, Overtone Brewing

Best imperial or double IPA
Gold, Fancy Juice, Fierce Beer; silver, Big Yin, Overtone Brewing; bronze, Sapien, Williams Bros Brew Co
Finalists: Black Rain, Loch Lomond Brewery; Double Joker IPA, Williams Brow Brewing Co; D-Up, Ferry Brewery; Unstoppable Force, Drygate Brewing Co

Best IPA, sponsored by Brewers Select
Gold, Split Shift, Fierce Beer; silver, India Pale Ale, Cross Borders Brewing Co; Hop Pinata, WooHa Brewing Co
Finalists: Anti-Establishment IPA, Aldi; Big Sur West Coast IPA, Overtone Brewing; Bravehop, Loch Lomond Brewery; Gladeye IPA, Drygate Brewing Co; Hare of the Dog, Hurly Burly Brewery; Hip Pop, Stewart Brewing; Hopo 6.2 IPA, Broughton Ales; Hothead IPA, Stewart Brewing; Klute, Williams Bros Brewing Co and Aldi; Pale Keith, Keith Brewery; Radical Road, Stewart Brewing; Roubaix, 6°North; Studio 54, Williams Bros Brewing Co; Tin Man, Williams Bros Brewing Co; Tornado, Windswept Brewing Co

Best juicy or hazy beer
Gold, Souther Hemisphere, Overtone Brewing; Late Shift, Fierce Beer; Northern Hemsiphere, Overtone Brewing
Finalists: Citra Ekuanot New England IPA, Cross Borders Brewing Co; Ferry American, Ferry Brewery; Hazy IPA, Stewart Brewing; Lotus Oat Cream NEIPA, Overtone Brewing; Luminous Lights, 71 Brewing; Oatmeal Pale Ale, Cross Borders Brewing Co; Southern Summit, Loch Lomond Brewery; Spey’s Software, Spey Valley Brewery; Yippie IPA, St Andrews Brewing Co; Zoom Time, Loch Lomond Brewery

Best lager
Gold, Lager Beer, Innis & Gunn; silver, Craft Lager, Williams Bros Brewing Co; bronze, Tennents Gluten Free Beer, Tennent Caledonian Breweries
Finalists: Bearface Lager, Drygate Brewing Co; Craft Lager, Bellfield Brewery; Franz, Stewart Brewing; Grape and Grain, Reids Gold Brewing Co; Hopo Blonde Gluten Free Lager, Broughton Ales; Munich Red, WEST Brewery; St Mungo, WEST Brewery; Stewart’s Lager, Stewart Brewing; Tennents Lager, Tennent Caledonian Breweries; Tennents Light Lager, Tennent Caledonian Breweries; WEST 4, WEST Brewery

Best low- or no-alcohol beer
Gold, Yardarm Lager, Jump Ship Brewing; silver, Nix, WEST Brewery; bronze, Low, Barney’s Beer.
Finalists: Designated Driver, Reids Gold Brewing Co; Hop 0%, Broughton Ales

Best pale ale, sponsored by Kegstar
Gold, Kai Pai, Stewart Brewing; silver, Winter Sunshine, Spey Valley Brewery; bronze, Masterplans, Stewart Brewing
Finalists: 90 Mile Pale, Overtone Brewing; Cloud Fall, 71 Brewing; Hollyrood, Stewart Brewing; North Sea Harr, Reids Gold Brewing Co; Pale Ale, St Andrews Brewing Co; Peelywally, Winton Brewery; Small Giant, Stewart Brewing; TA, The Organic Laundry, Hidden Lane Brewery; Talking Head, William Bros Brewing Co

Best pilsner
Gold, Electric Café, Loch Lomond Brewery; Bohemian Pilsner, Bellfield Brewery; Fierce Pilsner, Fierce Beer
Finalists: 1814, Spey Valley Brewery; Caesar Augustus, Williams Bros Brewing Co; Pilsner, Cross Borders Brewing Co

Best porter
Gold, Café Racer, Fierce Beer; silver, Dirty Sanchez, Fierce Beer; bronze, Leith Porter, Campervan Brewery
Finalists: Coffee Porter, Windswept Brewing Co; Glasgow Porter, Out of Town Brewing; Midnight Sun, Williams Bros Brewing Co; Rauch ‘n’ Roll, WooHa Brewing Co; Sugar Bush, Ferry Brewery; The Shortie, Brewgooder/Ardbeg

Best session beer
Gold, Wanderlust, 6°North; silver, Heffen Heff, Fierce Beer; Heidi-Weisse, WEST Brewery
Finalists: Birds and Bees, Williams Bros Brewing Co; Echelon, 6°North; Green Monkey Wheat, Reids Gold Brewing Co; Hurricane, Windswept Brewing Co; IPA, St Andrews Brewing Co; Jarl, Fyne Ales; Kvltvre, Barney’s Beer; Leith Juice, Campervan Brewery; Omnium, 6°North; Perfect Storm, Williams Bros Brewing Co and Aldi; Session IPA, Stewart Brewing; Wee Braw, Cross Borders Brewing Co

Best sour beer
Gold, BA Hopocrisy, 6°North; Fierce by Nature, Brett IPA, Fierce Beer; bronze, Blood of Nidhoggr, Fierce Beer
Finalists: Exhale, 6°North; Flemish Black, 6°North; Inhale, 6°North; Origins Brewing, Home 3-Year Blend, Fyne Ales; Sour Red Rye, Barney’s Beer; Unfinished Symphony, Drygate Brewing Co; Zest Life, 6°North

Best speciality beer
Gold, Bounty Life It; silver, Maple Pancake, Fierce Beer; bronze, Transient 2 White IPA, Campervan Brewery
Finalists: Belgian Saison, Ferry Brewery; Bombini, 6°North; Brevet, 6°North; Coco Noco, Drygate Brewing Co; Coconut Cookie, Reids Gold Brewing Co; Eskimo Joe, Fierce Beer; Ethiopian Coffee IPA, Overtone Brewing; Great White, Loch Lomond Brewery; Hi-Hefe, Ferry Brewery; Last Sheep Sheared, Hurly Burly Brewery; Origin, 6°North

Best stout
Gold, Orinoco, Drygate Brewing Co; silver, Chokka Blokka, Williams Bros Brewing Co; Stout Keith, Keith Brewery
Finalists: Cauld Reekie, Stewart Brewing; Dark Nite, Brew Toon; March of the Penguins, Williams Bros Brewing Co; Moose Mousse, Fierce Beer; Silkie Stout, Loch Lomond Brewery; Spey Stout, Spey Valley Brewery; Stout Jock, Black Thistle |Malt Stout, Broughton Ales; Tennents Export Stout, Tennents Caldeonian Breweries; WEST Black, WEST Brewery; White Russian, Stewart Brewing; Witch Pricker, Windswept Brewing Co

Bristol Craft Beer Festival 2021 will take place between June 11-12, once again in its now-established home of the Lloyds Amphitheatre.Early bird tickets for the event are on sale now, priced at £42.50 plus booking fee.This includes entry to the event for five hours, festival pours of any beer from any brewer, a full music line-up, access to the people that make the beer themselves, a free beer tasting glass and a programme.

Commenting on the announcement that almost all of England will be placed into Tier 2 and 3 restrictions, CAMRA National Chairman Nik Antona said: “After an agonising wait, licensees across the country have had their worst fears confirmed – in all but three council areas in the country, pubs will either be closed or only able to open if they are serving substantial meals. “This is especially devastating in the run up the Christmas, where people in Tier 3 areas won’t be able to go to the pub at all, and those in Tier 2 areas won’t be able to visit to socialise safely with those outside of their household – which will increase feelings of loneliness and social isolation after a year that has been tough for many. “CAMRA has been clear – we do not think that evidence has been produced to justify extra restrictions on hospitality, and particularly wet-led pubs, but if the Government wants to proceed, they must announce more financial help. “It is really very simple – hospitality businesses have been singled out for extra restrictions, so they must be given dedicated support. “This needs to take the form of increased grant funding to cover rent and costs, and include an extension to the business rates holiday, and an extension of the VAT cut to alcoholic drinks. “This is vital to ensure that communities will have locals to return to in 2021 and can once again reap the social and wellbeing benefits of pub-going.”