Last year Whitbread Pale Ale was relaunched in the UK, brewed by the highly regarded Windsor & Eton. Let’s not worry too much about whether it’s an IPA, Pale Ale, or Light Ale. Just rejoice at the return of Whitbread’s iconic hind logo.
There’s nothing new about collaboration beers; international brewers have been working together for centuries. Pilsner, for instance, was born when British and Bavarian brewing technology intersected with Bohemian raw materials.
Of Newark-upon-Trent’s 35 pubs, only four served cask. All owned by Nottingham brewer Home Ales. Modern geeks wouldn’t have loved them. But they had a few things drinkers loved. They were cheap. And their cask beers were always in good condition.
Northern Germany was once home to dozens of top-fermenting beer styles. Most drowned under the tsunami of lager that flooded the region at the end of the 19th century. A few tenacious ones managed to cling on past WWII, fewer still until today.
The name Watney conjures up very different emotions either side of the Atlantic. Many North Americans nurture fond memories of Red Barrel as a quality import. Older Brits mostly harbor a lingering contempt. But what’s the truth about Watney’s beer? Was it really that bad?
Carlsberg’s Carl Jacobsen had clearly been impressed by what he’d seen on his travels and brought back an enthusiasm for British ales. So much enthusiasm that he started brewing ales alongside the lagers you would expect.
Berliner Weisse entered the twentieth century in robust health. New-fangled lager beers had dented its popularity a little, but it remained one of the city’s favorite styles. That was to change as the century progressed, and its popularity slowly declined.