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Nice piece in the NYT on Yorkshire pubs/breweries

Discussion in 'United Kingdom & Ireland' started by Hanglow, Jul 24, 2015.

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  1. Hanglow

    Hanglow Pooh-Bah (2,039) Feb 18, 2012 Scotland
    Pooh-Bah

    #1 Hanglow, Jul 24, 2015
  2. gavinbrooksbank

    gavinbrooksbank Initiate (0) May 24, 2011 England

    A good read, but he really could do with drinking a few pints instead of messing about with halves
     
    #2 gavinbrooksbank, Jul 24, 2015
    Malt_Man likes this.
  3. reprob8

    reprob8 Initiate (0) May 22, 2008 England

    always rankles, 'almost no carbonation', it's perfectly well carbonated you idiot.
     
    #3 reprob8, Jul 24, 2015
    EvanRail likes this.
  4. Hanglow

    Hanglow Pooh-Bah (2,039) Feb 18, 2012 Scotland
    Pooh-Bah

    Yeah its baws. I understand if you get a four day old pint that's lost condition, but it's totally wrong to say a well conditioned cask pint has almost no carbonation.

    Something like still cider has almost no carbonation -there's still that tiny tingle, but no more
     
    #4 Hanglow, Jul 25, 2015
  5. EvanRail

    EvanRail Initiate (0) May 29, 2007 Czech Republic

    Thanks for the kind words, guys, and glad you saw (and hopefully enjoyed) the article.

    I'm going to step away from the carbonation debate — I know what I tasted and how I would describe that to general readers of a newspaper like the NYT — and just say that Yorkshire is one of my favorite places in the beer world. This was my second trip there, and I'm looking forward to going back again; there's a lot of great beer history in Yorkshire that deserves wider recognition. I was happy to be able to include a few details about how Yorkshire squares work in this piece, especially about the rousers and decks, which seem so important for getting that traditional flavor, and which I imagine most readers just don't know about. (Present company excluded, of course.) Unfortunately, there was a lot of other stuff I couldn't include: I spent days in Tadcaster and York, which were barely mentioned due to space constraints. A great place, with some really great brewers and beers.
     
    #5 EvanRail, Jul 26, 2015
    JosephThompson, Hanglow and gavinbrooksbank like this.
  6. Hanglow

    Hanglow Pooh-Bah (2,039) Feb 18, 2012 Scotland
    Pooh-Bah

    Fair enough :slight_smile: I suppose it's similar to how cask is often called warm and flat, I'd disagree but I suppose it's based on ones point of reference. Given that most other great brewing nations tend to serve beer cooler/cold and much more carbonated, it makes more sense

    Do you have other pieces in the pipeline for the NYT? I look forward to reading them if you do
     
    #6 Hanglow, Jul 26, 2015
  7. EvanRail

    EvanRail Initiate (0) May 29, 2007 Czech Republic

    The beer I was served had less than 1 volume of carbonation. Even by UK standards, it was low. Still good, though.

    I have other stories in the pipeline at the NYT, but nothing on beer for them in the near term. (I write a beer story for the NYT just about every year or so.)

    Relevant: I do have a long story in the latest issue of BA magazine.
     
    #7 EvanRail, Jul 26, 2015
  8. bullseyebill

    bullseyebill Devotee (346) Jul 11, 2006 Illinois

    Nice article and great timing. We leave for Yokshire today , hopefully I can deal with all that
    "warm flat beer". :slight_smile:
    Bill
     
    #8 bullseyebill, Jul 30, 2015
    EvanRail likes this.
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