A Quart of Ale± #32. Moving on over to craft with Lambic and Geuze.

A Quart of Ale± #32

Moving on over to craft with Lambic and Geuze. 

Sour (part 2)

So, what is a sour? It is perhaps the style of beer most likely to put someone off with a single sip. But, according to Craft Beer for the People, “they are hugely rewarding for those who can get past the initial shock.” Think of lemons, sauerkraut, pickles and Citron Pressé (the French non-alcoholic thirst quencher) as that essential first step. “Once you gain a taste for them (sours)…. there’s no going back!” And I can tell you, hand on heart, that the conversion can come as early as the third sip. Stick with it and try some of beers below - you won’t be sorry! Link to Part 1 (which introduces a few Belgian and Irish examples) here. 

Lambic and Geuze (you will see different spellings) are a further step on the sour path but not necessarily sourer! According to The World Atlas of Beer, Lambic is the only style cluster over which Belgium can claim sole mastery. And mastery is apt as “making lambics requires feel and experience”. Boon is the largest producer of old lambic while Lindeman’s is the “most industrial of the authentic producers” and it well-known for its fruit beers particularly the Framboise below.

Lambics are raised in huge foudres (very large barrels) and it takes an experienced expert to know when the beer is properly aged in the oak. Quite often the brewery doesn’t have the space or the experts and so they contract out to those that do, who can tell when the lambic is ready for blending. Blends of old and young lambics are known as geuzes and they are, according to Craft Beer for the People, “stunning”. The process has its own yeast, technically Brettanomyces lambicus, known best as Bretts. The fermentation is wild - they leave the windows open - and is unpredictable.

This "wild" yeast is key here, the magic happening when it lands in the oak casks where the beer is fermenting. Because of this unique local process, "few flavours are shared with ale or lager" according to the Beer Pocket Book.

Of the four beers below, two are fruit lambics, where lots of good fruit is added to the brewing mix. The book Beer FAQ suggests that, “as the style can be off-putting…. the bulk of their commercial volume is from fruit-enhanced beers”. “The fruit masks a lot of the style’s funkier elements."

Boon “Kriek Boon” 2018 4%, 375ml bottle Bradley’s of Cork

This traditional Belgian Lambic fruit-beer is dark red in colour with a pinkish head (short-lived). A refreshing, almost fizzy, beer, pleasantly aromatic and has flavours of fresh cherries, slightly sweet and full-bodied. 

It is brewed according to the traditional lambic style of spontaneous fermentation. Only fresh cherries (25%) are used. Keep out of the light and serve at 4 degrees.

They say: Kriek Boon is a spontaneous fermentation beer, prepared from old and young Lambic that matures in oak barrels. 250 g cherries per litre are added to Kriek Boon. The authenticity is guaranteed by the use of only real cherries from Galicia. A refreshing and tasty celebration during summer days, on the terrace or at the barbecue.

Lindeman’s Framboise 2.5%, 35.5 cl bottle via Bradley’s

Thirty per cent raspberry juice has been added to this lambic beer and the resulting colour is a mid-ruby with a dark pink foamy “head”. And yes, raspberries do feature in the flavours.  There is also a fruity aroma. All in all, with its mini abv of 2.5%, this is  lovely drink, fruity and slightly fizzy. Lindeman’s Framboise can be used in cooking and in cocktails but as a drink be sure and serve it cold, at 2-3 degrees centigrade. Serve it as an aperitif or pair with Endive salad and desserts such as Chocolate fondant cake, cheesecake, raspberries, ice cream. 

Being the middle of winter, I didn’t have fresh raspberries handy but did have the fantastic Raspberry sorbet by Yum Gelato plus some frozen loganberries (from the garden via the freezer). Not too sure that it was that much of a match but I certainly enjoyed sipping the beer on its own and could image pairing with garden berries and salads in the summertime.

Boon Geuze “Mariage Parfait” 2015 8%, 375ml bottle Bradley’s

Brewed in Lembeek, the village that gave Lambic its name, this Mariage Parfait comes in a cloudy gold, countless micro-bubbles rising to the white frothy head that lingers for a while. Beautiful rounded fruit in the complex aromas and that carries through to the palate where there is no shortage of fruit flavour, background tartiness and warming mouthfeel. 

Boon Geuze Mariage Parfait is unsweetened, unfiltered and unpasteurised and, tart and funky, is refreshing, distinctive and lingering. Absolutely delicious. Serve with with magret of duck, roast goose, seared foie gras, foie gras terrine, gamey pâtés, aged goat cheeses.

Geuze is made by blending young (1-year-old) and old (2- to 3-year-old) lambics, which is bottled for a second fermentation. Because the young lambics are not fully fermented, the blended beer contains fermentable sugars, which allow that second fermentation to occur.

Oude Geuze Boon L’Ancienne 2016/17 7.00%, 375ml bottle via Bradley’s

This Lambic has a mid-gold colour, shoals of bubbles racing towards the top; head is big  and soon fades to a thin disk. Sour is present in the aromas. And on the palate too of course but, with touches of citrus and oak amidst the fruit and spice, all’s in harmony, and this refreshing beer goes on to a pleasant lingering finish.

Oude Geuze Boon is regarded as one of the finest examples of the traditional 100% spontaneous fermentation Lambic style. This Lambic beer is aged for 1, 2 or 3 years in oak casks. The blend, a mild average 18 month old Lambic (unsweetened, unfiltered, unpasteurized) is refermented in the bottle and can be stored for up to 20 years.

Info:

Pour gently at 12°C/52°F

Keep the bottles cool and in an upward position

Taste of the Week. Sage in a Pot

Taste of the Week. 

Sage in a Pot. Pork Pot.

Midleton chef Kevin Aherne has been one of those restaurant owners doing a bit of pivoting recently! With his popular Sage closed, he has been selling his skills in different ways via pots, pies and sides. These are now available on Neighbourfood and in many stores - keep an eye on their Facebook page for updates.

I found a selection in Bradley's recently and the superb Pork Pot is our Taste of the Week. Bascially, this is slow-cooked pork, stroganoff style with Lemon and Sage. The addition of the lemon and sage is genius, enhances the pork no end without in anyway overwhelming it. The pots cost €7.50 each and for that we got a delicious main course for two. Well, we did add rice!

Looking forward now to my second pick, the Vegan Pot (red dahl with lentils, chickpeas, potatoes, cumin and coriander). Wonder what we'll add to this medium hot dish.

Sage2Go 

The Courtyard
8 Main St
Midleton
Cork
Ireland

 021 463 9682

A Quart of Ale± #31. Moving on over to craft with Stout & Porter. Elbow Lane - Whiplash - Eight Degrees - Cloudwater.

 

Scaldy Artwork by Sophie De Veres

A Quart of Ale± #31

Moving on over to craft. 

Stout/Porter. Elbow Lane - Whiplash - Eight Degrees - Cloudwater.

What's the difference between stout and porter?

I think Beer FAQ (Jeff Cioletti) sums it up pretty well. Porter is a very close cousin to stout... aficionados are hard-pressed to describe the exact differences between the two. Generally, porters are a bit lighter in body and a little less opaque than stouts...

... Stouts are very roast-forward and coffee-like and have even more variations than porter.

Elbow Lane “Liberty” Porter 4.8%, 500ml bottle via NeighbourFood

This "robust" Cork porter is black as a blacksmith’s hands and the soft coffee coloured head soon is just a thin trace across the surface. The aromas are fresh, chocolate and toffee off the roasted malts. The hops in the kettle are Pilgrim and Fuggles and then the dry-hopping in the cellar tank with “Styrian Dragon” emphasise the hoppy aroma and also ensures a dry hoppy finish.

Quite an amazing porter, one that makes me reconsider my long held opinion that stout is best. If you are inclined at all towards the black stuff, then do please give this one a try and let me know what you think.

Elbow Lane say it pairs nicely with richer warming dishes like roast or smoked meats and stews or strong cheeses. And they should know as all their beers here are crafted to go well with the food they serve in the company’s various restaurants that now include the original Market Lane, Castle Cafe, Orso, Elbow Lane and, most recently, Goldie’s. “This beer for these strange times is aptly named after Liberty Street in Cork city.” And, if you like the porter, you’ll also enjoy their Angel Lane stout. All their beers are named after lanes in the city (some of which no longer exist, though their names endure via plaques on the footpath surface of various streets - you’ll see quite a few in North Main Street).

Whiplash “Scaldy” Robust Porter 5.5%, 400ml can via Bradley’s

Black is the colour of my scaldy porter from Whiplash. Scaldy? You may well ask. Well Scaldy is that baldy crank sitting on the high stool by the bar counter. You’re hoping he doesn’t notice you, that you just might get away to the far corner with your pint of porter without a word from yer man. But he’s on guard, looking for an opening to start an argument.

Best avoided. But no need to avoid this fine porter with its dense black colour and its fast-fading head. I’ve always, rightly or wrongly, associated fast-fading heads or virtually no head at all with porter. 

Goes back to the very early 60s in Kelly’s pub/grocery in Belderrig on the north coast of Mayo. You asked for a pint. The lady behind the counter grabbed the white jug, cracked enamel and all, ducked down behind the counter and rose up to fill your glass with the black stuff and nary a sign of a head. You didn’t complain then - she still had that big jug in her hand! 

Strong coffee in the Scaldy aromas and also on the palate, milky chocolate too and sweet toffee also, not a million kilometres from a pint of Beamish. Dry on the lips and a touch of smokiness in the mix as well.  Smooth, soft and malty, thanks to no less than seven malts. Dry too in the long finish.

They say: Scaldy Porter is an old homebrewing recipe and has been a favourite amongst the scaldys for some years now. A porter that doesn’t give a shite about what abv you reckon it should be, its focus is on pushing a big malt bill to your nose and bringing you back to your scaldy days if you’ve settled down by now. 

Details:

ABV – 5.5%

 IBU’s – 61

330ml bottle

Artwork by Sophie De Veres

Malts: Pale, Munich, Brown, Smoked, Chocolate, Columbus, WLP007. 

Must admit the positive verdict wasn’t unanimous here. Offered a taste to CL and this was the response: “I’d take the pledge if that’s all I had to drink.” Scaldy, the adjective, came to mind but I didn’t dare voice it.

Eight Degrees Knockmealdown Irish Stout 6.0%

Black is the colour and the head - won’t be there for long - is like my wet suede shoes (they didn’t last too long either). Aromas speak of chocolate powder, rather loudly. On the palate, it is smooth and rich, full of the expected coffee, chocolate and caramel. Smooth and rich as in the traditional style and the finish is dry with enough bitterness to keep the pleasing balance.

They say: Like tackling the Knockmealdowns in a blizzard, this beer is not for wimps. A robust malt-driven ale, this is our evolution of a traditional Irish stout. Makes a beef stew taste that bit beefier, contrasts beautifully with blue cheese or go sweet and enjoy with an intense chocolate cake.  

Food is never faraway from Eight Degrees and here’s the detailed advice on this one: For something completely different, hang on to the stout for the end of the meal; bold chocolate and espresso flavours make it a good accompaniment to a dense, dark chocolate cake or contrast the sweetness of the stout with the saltiness of our local Cashel Blue cheese. Well worth trying in a chocolate cake or these Double Chocolate Knockmealdown Irish Stout Brownies.

Details:

Style: Dry Irish stout
Malt: Pale ale malt, chocolate malt, wheat malt, roast barley and Crisp 400.
Hops: Nugget.
Strength: 6% ABV
Bitterness: 24 IBUs

Get social Hashtag: #KnockmealdownStout

Cloudwater and Rock Leopard “Step Up”  Stout 5.0%, 440 via Bradley’s

Colour’s black as can be with a flimsy head. The brewers give the aromas as roasted malt, coffee and light smoke - no problem agreeing with that.  And you get more of the same on the palate with caramel and some fruit flavour thrown in. Decent enough, it is easy-drinking all the way with this medium bodied beer, finishing dry with more of that coffee and caramel.

They say: Cloudwater and Rock Leopard combined for this one, stepping up to help charity with 5% of the takings donated to help. An easy-drinking delicious stout for chilling together, hanging out, great food, good times.

A Quart of Ale± #28 Moving on over to craft. With A Variety of IPAs

A Quart of Ale± #28

Moving on over to craft. 

With A Variety of IPAs

Kinsale Black IPA 5%, 500ml bottle via O’Donovan’s Mayfield 

A hybrid beer, according to the Kinsale brewery, giving us the best of the IPA and Stout styles where West Coast US meets South Coast Cork. 

And that about sums it, this dark beer, another with a short-lived head (coffee coloured). Hints of the coffee and cocoa to come in the aromas. But the big ambush comes with the palate experience, the light touches from the IPA side, the dark deep stuff plus the creamy mouthfeel from the stout side, complex fruity elements holding their own as the coffee and chocolate notes push forward. Somehow there is a harmony right through the dry and very satisfactory finish. This has been spot-on since day one (2016), and a favourite here since first tasted.

They say: This bad boy is a beer lover’s dream come true. We have taken the amazing hoppiness of our IPAs, tuned it to perfection, and fused it together with the roasted malt backbone of a stout to create a hybrid beer that represents the best of both styles. Expect citrus, pine and berry notes to be suddenly ambushed by flavours of coffee, cocoa and liquorice. Pair with Blue cheese, Chocolate brownie. Hops used are Centennial, Citra and Vic Secret. The IBU number is 60.

Sierra Nevada “Northern Hemisphere” Harvest Wet Hop IPA 6.7%, 12 fl ozs bottle via Bradley’s

They promise hops and they deliver with a punch in a dark amber robe, an off white head quickly sinking to a lacy disc. And there are bubbles galore rising. Quite complex in the mouth, earthy and fruity and then a long and bitter finish. 

Quite a concentrated shakehands (it is 6.7% abv) from this Nevadan, one to remember. It took me a few sips to get comfortable with it but soon we were hanging like long-time buddies.

Easy enough to promise hops if your source is the Yakima Valley (Washington state) as it, according to Wikipedia, produces 77% of all hops grown in the United States. Sierra Nevada get theirs shipped to the brewery within 24 hours to “capture hop aroma and flavour when they’re most profound”.

They say: Northern Hemisphere drops you into a hop field, the beer’s profound flavor like strolling under the lush canopy. This year, we picked Centennial hops at their peak, rushing the harvest into our brew kettles the very same day to make a wet hop IPA loaded with notes of citrus blossom, rose, and pine.

Malts: Two-row Pale, Caramelized malts

Hops: Wet Centennial

Yeast: ale yeast

IBU: 67

Whiplash “Northern Light” Micro IPA 2.8%, 440 can via Bradley’s

Hazy mid-gold is the colour of this Whiplash IPA and yet another short-lived head. It may well be micro in terms of abv but nothing shy about the hops, both in the aromas and on the palate. There’s a full-on blast of the more exotic fruits thanks to the generous input of Vic Secret and Mosaic hops. Big on flavour, low on alcohol, an excellent beer and ideal for a session.

The introduction of  ‘Micro IPA’ was “one of our proudest moments of 2018”, according to the brewery. And we punters  lucky to have it. “When we dropped Northern Lights at Hop City last April we thought we’d be crucified for bringing a knife to a gun fight of 10%+ IPA’s. Instead, people came to us and said this stuff is rocking, fun, and accommodating of the sesh. We thought so too. So much was the fun of drinking our 2.8% hop bomb over those weeks that we decided, fuck it, let’s keep this beer on year round. That July we rolled out Northern Lights as a year round offering and man it’s fun to have around.”

So successful has it been that they’ve “built a brewery around being able to deliver this consistently and year round. Still packing a base of German Vienna, Wheat, Oats and a touch of super light Caramalt - this short arsed banger is tasting the best it ever has thanks to all the silly kit we’ve put in to make it sing.” 

Metalman Fracture Rye IPA 6.5%, 330ml can via Ardkeen QFS

Colour is a light amber, millions of micro-bubbles rising in the cloud. Aromas are slightly sour, perhaps that kveik yeast having its say. Fruity and lively on the palate, a tang of spice as well, and then a dry finish (almost Campari like). Probably the most impressive of the Metalman beers in recent weeks (the American style Pale Ale and the Equinox Wheat Lager were the others).

They say: brewed with a Norwegian farmhouse yeast called kveik, this rye is full of soft fruit notes, combined with the spiciness of rye and complemented by Azacca and Citra hops. Ah sure go on then! It’s not pasteurised or finely filtered, so store in the fridge if possible (but not for long).

A Quart of Ale± #27. Moving on over to craft with Pale Ale.

A Quart of Ale± #27

Moving on over to craft with Pale Ale.

Lineman “Vesper” Pale Ale 5.4%, 440ml can via Bradley’s

 

Colour of this Dublin produced pale ale is a light yellow, almost lemon, hazy too with shoals of micro bubbles seeking the surface. The early ones hit a big white head, latecomers just a thin lacy disc. Quite complex aromatics of the more exotic kind. And the impression on the palate is much the same, flavour galore but all’s in harmony here. So take your time and meditate on the good work of the farmer and the brewer and enjoy. No need at all to glug this dry-hopped pale down in a rush. Take it cool and easy, enjoy the fruit, let it linger.

Their story: Lineman had been a long-planned project of founder/owner/brewer Mark Lucey. Having been obsessed with beer and heavily involved in homebrewing for all his adult life, it was always an ambition to open a brewery or have a commercial brewing project that would allow him to produce a diverse range of beer. Stouts, Belgians styles, IPAs and Mixed Fermentations.

It soon became a proper husband and wife team when Vivienne joined shortly before the first beers were released. Being a graphic designer with lots of commercial experience she was able to bring the look for Lineman together just in time for their beers to be released. Vivienne produces all the artwork and looks after the marketing side of things.

St Mel’s “I will, yeah” Juicy Pale Ale 4.0%, 440 can via St Mel’s Online

Gold is the colour here, a very cloudy one! Soft white head is something of a keeper.  It is double dry-hopped and you get the message in the aromas. And also on the palate. But glad to report, while hop lovers will be happy, there’s nothing extreme here. Just a glassful of cracking flavour, rich and intense right through to the finish. 

Superb with food and they recommend Indian and Thai cuisine, “also works excellently for washing down those spicy chicken wings”. Great balance in this one, a pretty perfect pale ale, juicy all through with a dry and bitter finish. 

Came across the name St Mel’s when (don’t ask!) I was playing colleges hurling (Harty Cup etc..) but always thought Mel was a short version of something longer. But apparently not. Mel is the full extent of the name. No shortcuts in the brewery either. They go to the limit and pay attention to detail with every single beer. The customer wins.

Metalman American Style Pale Ale 4.3%, 330ml can via Ardkeen Store

A rather delicate, and shy, head on this American style pale ale,  the American bit reinforced by the use of Cascade and Summit hops. Hop induced citrus and floral aromas, even a touch of pine, feature before the same flavours (grapefruit and mandarin), again a product of the hops, take over on the tarty palate, veering towards sour rather than bitter, refreshing though. 

It’s not pasteurised or finely filtered, so store in the fridge if possible. Available in: Keg, Cask and Can. Named Beoir Beer Of The Year 2013. Much more competition around these days.

Metalman Brewing was born in 2011 when two beer enthusiasts decided they’d had enough of the outlandishly limited selection of beer available in Ireland. ..they decided to help do something about it. Gráinne chucked in her I.T. job and went about setting up the brewery. Meanwhile Tim stayed at the day job.

They availed of contract brewing initially, finally moving across to the Tycor brewery in early 2012 and things really started to get underway. Tim joined the brewery full time in 2013. At the end of 2014,  the first canning line was installed at an Irish microbrewery, and cans of Metalman Pale Ale hit the shelves in January 2015. And it’s busy busy these days.

Wicklow Wolf Avalanche NE Pale Ale 4.0%, 330ml can via Ardkeen Store

Light gold is the colour, quite bright too and clear with no shortage of bubbles rising towards the white fluffy head, a head that is in no hurry to clear off. Aromas are mildly hoppy as is the beer itself. And nothing extreme on the palate either because it is in balance between hop and malt. A well made beer that fits easily, if unassumingly, into its stated category.

They say: A New England pale ale dry hopped with a massive amount of Azacca & Idaho 7 hops to give a fresh, juicy burst of stone fruits, papaya & sweet citrus. A subtle malt character and creamy mouthfeel makes this East Coast style pale ale beautifully balanced and easy drinking. Malts are Pale, Melano, Flaked Oat and  IBU is 25.

A Quart of Ale± #26A. Moving on over to craft. A Variety of Lagers.

A Quart of Ale± #26A

Moving on over to craft

A Variety of Lagers

Hope Underdog Hoppy Lager 4.8%, 440ml can via Ardkeen QFS

This modern hybrid style lager has a hazy gold colour, lots of bubbles on show, with a delicate quickly fading white head. Hops make their presence known in the nose. Very impressive introduction on the palate, with a terrific mouthfeel, malt sweetness and hop bitterness get along very well indeed. It is deeply refreshing, full of flavour and persistent. A big and pleasant surprise for me and one to note for sure.

They say: The malts and the yeast we use are traditional, but the hops are not. We use lager malt and other European malt such as Munich malt for flavour, and we use a classic German lager yeast: a strain originally isolated from the oldest brewery in the world. We also use modern American hops for flavour, such as Citra, El Dorado, and Mosaic, furthermore we use the dry hopping technique which is associated with IPAs rather than lager. Underdog hoppy lager is the result.

When it comes to food pairing it’s a brilliant all-rounder, great with BBQs, pizza, spicy foods like curries and for anybody who doesn’t like wine with their food.

Malts: Lager, Munich, Melanoidin, Carapils, Acidulated.

Hops: Magnum, El Dorado, Mosaic 

Yeast: German Lager

IBU 25

The Brewery: Hope Beer started out in 2015 when the brewery was founded by four friends with a passion for beer and business. What began as a series of late-night kitchen table discussions is now a state-of-the-art brewery, producing an extensive range of award-winning premium craft beers. All Hope beers are brewed, bottled, canned and kegged at Howth Junction on Dublin’s Northside and are crafted to be the perfect accompaniment to food.

The Story: During the American invasion of Mexico in 1846, Irishman John Riley came to the aid of the Mexicans in their hour of need. He formed the famous San Patricios Battalion and willingly joined the underdog by fighting against the odds. Ok, they lost, but they became Mexican heroes, remembered especially on St. Patrick’s Day, and on every other day of the year by their nickname: Greengo’s.

Duvel-Moortgat “Vedett Extra Blond” 5.2%, 330ml bottle Bradley’s of Cork

Thought I was buying a golden or blond ale here but turns out this one is more of a lager, a bottom fermented beer, a speciality of the Belgian brewery.

It is straw coloured, lots of bubbles rising, and a fluffy white head that diminishes slowly.  The “extra” here is because of the higher than usual abv. There is a moderate hoppy element in the aromas and on the palate, you immediately realise you have a thirst-quencher in your hand, dry and smooth with a finely balanced hoppiness and a subtle bitterness towards the finalé, always with a mild malt character in the background.

They say: An excellent companion for mushrooms, asparagus, mussels, sushi (with a hint of spiciness), fried chicken breast, calves’ liver, noodle and rice dishes, lemon grass, coconut milk, creamy cottage cheese or a goat’s cheese made with unpasteurised milk. Best served at 3 – 6 °C. 

This Vedett has been in production since the 1940s and was “refreshed” and re-launched in 2003. Brewed with 100 % natural ingredients: water, yeast, pale barley malt, rice. Saaz-Saaz and Styrian Golding hops.

Cotton Ball Indian Summer 4.7%, 500ml bottle and on draught, Cotton Ball Off-licence

Fancy the freshness of a lager, the flavours of an ale? Then check out the Cotton Ball’s Indian Summer.

I was reminded of the qualities of the Cotton Ball’s Indian Summer, produced first as a seasonal but now very much a core beer, during a visit to one of Cork’s newest restaurants in MacCurtain Street. 

A delicious pint (left). The brewery indicate Indian Summer is “a hybrid beer made with lager and crystal malts but with an ale yeast and is an excellent thirst quencher….  great with an Indian Friday night take away.” 

I had my pint in the new Thompsons restaurant (where the Cotton have a micro brewery) and it paired very well indeed with a Nduja pizza. The recipe for this hybrid may be somewhat unusual but it has impressive character, giving the drinker the best of both worlds.

They say: Our Pale Ale made with Irish lager malt, crystal malt and ale yeast while being delicately bittered using three new world hops. 

This beer gives a citrusy aroma with a light clean palate and a lingering hoppy bitterness. This beer is for sure a thirst quencher! 

Metalman Equinox Wheat Lager 4.6%, 330ml can Ardkeen QFS

A beer for a sunny day! Even if that sunny day was just above freezing as winter sneaked in.

It’s a hazy mid-gold colour with a myriad of little bubbles rising towards a white head that doesn’t hang about. Orange and lemon peel have been added for a burst of citrus, along with some ground coriander to give a hint of spice at the end. It seems to have worked well as the wheat lager is very refreshing, full of flavour and totally quaffable with a clove-y hint there too. Nice finish also.

Very satisfactory overall and good too that you are able to get it in keg, cask and can.

Pearse Lyons Brown Bear India Pale Lager 5.2%, Aldi

Something of a hybrid like the Cotton Ball’s Indian Summer. A more serious beer than I first thought and quite a satisfactory one as well. Not a big fan of the discounts but credit where credit is due, so a big thumbs up for this particular Brown Bear. Colour is more amber than gold, the aromas are hoppy and the fruity finalé is more ale than lager.