Estrella Damm 'Inedit'

A strange beer this one, even aside from the fact that I was undecided as to whether I liked it or not. A Spanish-brewed Belgian-style wheat beer, supposedly specifically developed to go with food, and with the packaging to match (It's the 75cl equivalent to dinner jacket and bow tie I reckon). It looks as you might expect from a wheat beer. It doesn't have much aroma - a slight dustiness from the wheat but not much else.

It also didn't have an awful lot of flavour, perhaps a touch of ginger, and while that could potentially be put down to the style, I'm really not sure how it can be so amazing with food - I just can't see how it wouldn't get easily overpowered. After all you can drink water with a meal - and very refreshing it is too. On the plus side it has a pleasant texture and mouth-feel, it's carbonation level is spot on. There's also a hint of sweetness in the finish that makes it easier drinking than some Belgian wheat beers, some of which I really struggle to enjoy they're so dry.

It's pleasant enough but hardly exciting. I'd give it a go if you are a fan of Belgian wheat beers, but if not, it's a pass. Here's a link to the website but be warned, it's screen-smashingly pretentious.

4.8% abv. £4.89 (75cl) from Beers of Europe.

Bold Statements

A comparative tasting. Two IPAs with something of a challenge on the label. The first was Sainsbury's 'Taste the difference' (as brewed by Marston's) and the other was St Austell 'Proper Job.'

I thought I'd give the Taste the Difference a go as a sort of decider, having had both good and bad from the range in the form of their TTD Albariño (excellent) and Barolo (terrible). Anyway, since I had to go into a Sainsbury's Local to get bread I felt I deserved a reward for braving such a place.

I enlisted the help of my other half to ensure impartiality, the idea being to see if the beers lived up to their billing. And so armed with snifter glasses, we dived in. Both poured with an amber hue, the St Austell retaining its head a little longer than the TTD.

The Marston's, some choice quotes from the missus:
Initially: 'Bitter, not too keen.' 'Bland, generic. No character.'
In summary: 'It's like John Smith's, tastes cheap.'

There was very little on the nose, faint citrus (lemon) on the palate but bland summed it up nicely, the bitterness of the hops had no fruitiness to back it up, and so was hardly pleasant. This sort of thing annoys me. If you're trying to encourage people to drink better beer then this will do more harm than good, why pay the best part of two quid for this when a can of generic premium lager will cost you half that?


The St Austell:
'I much prefer number two.'
'Punchy'

Pithy grapefruit on the nose and on the palate plenty of hop-power, and a real zingy, uplifting tang rather than being creamy. Pine on the finish. This was really good, just as you'd expect an IPA to be - you get flavour for your money. Powerfully Hopped? Yes. Proper Job? Indeed. And could you taste the difference between it and its pale imitator? Most definitely.



Sainsbury's Taste the Difference IPA, 5.9% abv £1.89 (50cl) and St Austell IPA 5.5% abv £2.19 (50cl) from Ocado.

Sierra Nevada 'Summerfest'

Once again the craft/keg/real/cask thing reared its head with Jeff Rosenmeier from Lovibonds sparking a debate by declaring he made 'craft beer' as opposed to real ale or the like. All of this is thrashed out on both sides over at Des de Moor's blog. The root of the issue seems to me to be beers that are good but aren't easily labelled (not literally) or placed into a category. What must the Campaign for Real Stout* be thinking about this?

Personally I think it's a problem that stems from labelling/categorising outliving its usefulness. If you are looking for a record in a shop (remember record shops?) it's useful to be able to look in a specific section; Indy (almost by its very nature), Drum & Bass, Metal etc. but when it gets down to rather pointless debates about whether something is tech-step or neurofunk, groove or thrash, grindcore or death-metal,  it all outlives its usefulness. If you don't know what I'm talking about then pick your genre on Youtube and read some comments, or better yet, don't - it gets very annoying.

All of which brings me back to a beer, the Sierra Nevada Summerfest. I've no idea if they are still 'small' enough to be officially defined as a craft brewery (I suspect they are, even if only to remain 'craft') but if their beer's good, then their beer's good and I'm happy to drink it.

Pours with a slight haze. Gentle hop aroma without pithiness; citrus. Light-bodied with grapefruit on the palate. Fine carbonation - here my beer vocabulary lets me down a bit - if it were a sparkling wine I'd describe it as a delicate mousse, which it isn't but hopefully you get the idea; small, delicate bubbles rather than big fizz. This, for me, sums up how a lager should be. Yes, it's easy-drinking, and not the most challenging beer in the world but it does have flavour, and no matter what category you might want to put it in, in the end I'd just go for it being good beer.

5.0% £1.86 (35cl) from Waitrose

A final thought: Is this a responsible beer to make? If all lager was this good we'd have nothing to moan about, and given it is one of the two great national pastimes we'd only be left with queueing. Damn these Americans, bringing their good beer over here... Back to Jeff I think.

*Yes, I made that up.

Cellarman or seller, man? A hypothetical question.

Boak and Bailey's post about four hypothetical pubs and drinking choices provoked an interesting debate about dogma over-riding taste buds and the like.

Here's another hypothetical situation. You want to set up a pub in what is undeniably a very competitive market. Like anyone with a bit of business sense you need to decide where your money goes when you start up the business. So you have to make a decision. Do you?

1. Use a sizeable percentage of your wage budget to employ an experienced, Good Beer Guide credited (for want of a better term) cellarman, who you know will make sure the cask beer comes to the bar in peak condition? Because of this your front-of-house/bar staff budget will not be as high.

or

2. Go with 'craft' keg, and spend that part of your wage budget on bar staff, training them up to really pro-actively sell your beer in your venue. Perhaps employ people with sales backgrounds rather than pub experience?

What are the pros and cons of the choices? I've got my own ideas but I'm interested in what people might think. As ever, opinions are invited.

Bristol Beer Factory 'Southville Hop'

As far as I can remember this is the first beer I've had from the Bristol Beer Factory, it's certainly the first I've had from a bottle. I'd heard good things about them so when I saw this I thought it was worth a go, and I'm very glad I did!

This is BBF's take on an American style IPA. Amber coloured and hazy - it's bottle conditioned and I wasn't particularly gentle when pouring. Not especially aromatic but it's lovely and pithy on the palate, stopping just short of bitterness which makes it really accessible, and very moreish. Medium bodied with a great creamy texture and bags of grapefruit and white nectarine flavours. There's a pleasant grassiness on the finish but again it stops short of biting bitterness.

All in all an absolutely superb beer, and if there is any doubt that 'craft' beer and 'real ale' fans have a common ground, then this is one beer that should dispel it. Perfect match for the darts final on the tele, and a great start to the week.

Weighs in at a surprisingly sneaky 6.5%, drinks more like 4.5. £2.39 (50cl) from Beers of Europe.