https://forums.pubsgalore.co.uk/ Keep track of all the other interesting pub activity out there. en Sun, 12 Jul 2026 23:54:14 GMT vBulletin 60 https://forums.pubsgalore.co.uk/images/misc/rss.png https://forums.pubsgalore.co.uk/ https://forums.pubsgalore.co.uk/showthread.php?49114-Retired-Martin-VISITING-THE-CORN-DOLLY-JUST-TO-PLAY-BOB-AND-OLIVIA&goto=newpost Sun, 12 Jul 2026 23:46:08 GMT *Visit The Retired Martin site (https://retiredmartin.com/2026/07/12/visiting-the-corn-dolly-just-to-play-bob-and-olivia/)* July 2026. Bradford.... Visit The Retired Martin site

July 2026. Bradford. Back from the Ginger Goose, Mrs RM said she didn’t want anything to eat, which I took as instruction to head out immediately and come back with a healthy tea. I headed out into Little Germany, a part of Bradford with unrealised potential, expecting to find a dozen pizza/kebab places on the… Continue reading VISITING THE CORN DOLLY JUST TO PLAY BOB AND*OLIVIA

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July 2026. Bradford. Back from Bingley at half-five last Monday, Bradford looked a little too quiet. The 10 minutes walk from Forster Square Station to Holiday Inn Express is a row of “value” pubs, one of them offering sandwich, crisps and a pint for a fiver. As I walk past the Ginger Goose I hear… Continue reading YOUNG (AND OLD) HEARTS RUN FREE AT THE GINGER*GOOSE

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July 2026. Bingley. Day 5 of the Cask Camino, and we’d postponed Bingley’s canalside highlights in favour of a bracing walk to the Druid’s Altar, with the promise of a pint on the way back to the station. Mrs RM will be looking for some middle-class pub recommendations for her own blog, and you won’t… Continue reading BINGLEY, AFTER THE DRUID’S*WALK

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Next week I'm off to Canada with the kids. Two weeks of North American fun.I've been rather busy and haven't done much in the way of research about what we're going to do when we're there. I say I've been busy. That's true. But I've also been a lazy git.
Any pubs and brewpubs you could recommend would be most appreciated. This is our schedule so you'll know where we'll be:
15th-18th July Toronto
19th-20th July Ottawa
21st-24th July Montreal
25th-27th July Quebec City
I've only been to Toronto before so I'm totally clueless about the other three cities.
If you fancy meeting up and buying me some beer, get in touch. I',m a sociable fellow and always enjoy meeting new people.
Hopefully, it's not going to be too warm in Canada. Andrew really doesn't cope with heat well. When we were in Japan a few years back, several times I thought he was going to drop dead.


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July 2026. Saltaire to Bingley. A late (9:30) start to Day 5 of the Cask Camino on Monday morning meant we missed the best of the Holiday Inn Express (i.e. the scrambled eggs), which came as a shock after missing breakfasts in Armenia because they didn’t start till 9am. We resume at Saltaire station, the… Continue reading CASK CAMINO DAY 5 – SALT MILL TO*BINGLEY

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July 2026. Bradford. I see Corby has been shortlisted for UK Town of Culture 2028, and rightly so. Who could deny a place with “hot piping action” ? It faces tough competition from Basildon and the lesser lights highlighted by the BBC in a typical sneery article. I can recommend ALL of those places, particularly… Continue reading CULTURE ? I’LL SHOW YOU CULTURE, SAYS*BRADFORD

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July 2026. Saltaire. Mrs RM had scoured the internet for advice on what to do in Saltaire at the end of our (very short) leg of the Cask Camino and found 1) Salt Mill and Hockney galleries, 2) Roberts Park, 3) SALT Beer Factory. Not much mention of the characterful grid of cobbled streets built… Continue reading SALT. THEN MORE*SALT

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As a follow-up to What is Eighty Shilling, I explain a recipe for 1851 William Younger 80/-. A Shilling Ale version of 80/-.



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If you’ve looked at my YouTube video on Sixty Shilling, you’ll know that this beer has no relationship with the modern type. This being a Shilling Ale. The older type of Scottish Ale that was roughly equivalent to an English Mild. While modern 60/- is a type of Pale Ale.

The recipe is pretty simple: just base malt and sugar. With not the slightest indication of what that type of sugar might be. I’ve gone for cane sugar. It could also have been some sort of invert. There really was just a single type of base malt. What’s more surprising is that it was Scottish.

At just 5 lbs per quarter (336 lbs) of malt, the hopping rate is pretty low. A lot lower than Usher’s Pale ales, which received 98 lbs per quarter. There were two types of hops: Californian from the1883 harvest and Alsace from 1884.

1885 Thomas Usher 60/- B
pale malt	8.00 lb	88.89%
cane sugar	1.00 lb	11.11%
Cluster 90 min	0.75 oz
Cluster 60 min	0.75 oz
Strisselspalt 30 min	0.50 oz
OG	1041.5
FG	1015
ABV	3.51
Apparent attenuation	63.86%
IBU	39
SRM	4
Mash at	155º F
Sparge at	175º F
Boil time	120 minutes
pitching temp	59º F
Yeast	WLP028 Edinburgh Ale

For those who missed it, this is my short video on 60/-.



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July 2026. Saltaire. Bradford. While the organist played us hymns modern and ancient in Saltaire’s United Reformed Church I devised a plot to get Mrs RM to visit a pub (she’s a reformed character this last week). “Mum loved those Fanny Crosby hymns that the Salvation Army band played, especially Blessed Assurance” I tell her.… Continue reading FANNY’S BY GASLIGHT,*SALTAIRE

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In the previous post, you left me at the Royal Standard,where I’d just received an update to the itinerary, from the CAMRA group I was travelling with.Consequently, I drank up and made my way towards the Jenny Lind. The pub wasonly a couple of streets away, which meant I actually arrived at thiswell-known Hastings establishment in advance of my companions. The group’s arrival, coincided with that ofthe ambulance crew, who returned our casualty. The paramedics had managed tostem the bleeding, and apart from feeling slightly embarrassed the individualconcerned seemed none the worse for wear.

I’d managed to order myself a beer before the CAMRA crewarrived, and whilst the brewery responsible had rather a strange name, therewas nothing peculiar about the beer itself. Easy Street, a session IPA, fromthe Loud Shirt Brewing Co, was a pleasant enough beer, as well as anappropriate tipple for one member of the group, who is known as Mr Shirts onaccount of the garish Hawaiian attire he likes to wear. There was also time fora swift half of Cast Iron Stout from Gravesend’s Iron Pier Brewery.

This visit marked the first time that I'd set foot in theJenny Lind, and I liked what I saw. Once known as the Bell, this two-room pubis now named after a famous mid-19th Century Swedish Opera Singer, so it’squite appropriated that the music inspired theme continues on into moderntimes. The musical connection has led to the Jenny Lind becoming famous for itsregular and well attended musical events. There are two substantial bars, oneat the front and one at the rear, both of a similar size, and both comfortablyfurnished. A set of stairs at the rear, lead to an attractive first floorgarden behind the pub and there is also an upstairs function ring.

The trained eye might spot something unusual about thebuilding, because this Georgian-style pub is not all that old, having beenpartially rebuilt in 1951, after suffering bomb damage, at the height of WorldWar II. Some original woodwork was reused during the restoration, and this canbe seen in the rear of the building. The beer connoisseur will find eight handpumps adorning the bar, seven of which are cask ales, with the eighth reservedfor traditional cider. All these points add up to make the Jenny Lind a pubthat is definitely worth returning to.

A short distance along the seafront, brought us to the JollyFisherman, an establishment with an interesting history. The building datesback to 1769 and was first licensed in 1834. It originally served fishermen andthe local community, before closing its doors as a pub in 1959. Amongst otherthings it became a pie and mash shop, before re-opening as Hastings first micro-pub 57 years later. Closed, all day Monday, and not opening until 4pmweekdays, we’d been advised to get to the pub at 4pm, before it became toobusy.

Acting on this advice, we not only managed to get served,but we all managed to get a seat. The pub has an attractively decoratedfrontage and once stood directly on the quayside. Black-and-white photographsthroughout the interior celebrate its long-standing place at the heart of thecommunity, and a quirky mix of furniture creates a warm and welcoming atmosphere,with a wood-burning stove providing a cosy focal point during the wintermonths.

The pub interior is definitely on the basic side, but the layout issuch, that the visitor can’t but help being drawn into conversation. The Jolly Fisherman serves seven craft keg beers, two caskales, and around a dozen ciders and perries, offering a varied selection forreal ale and cider enthusiasts, but as they’re all dispensed from what looklike keg taps are supplemented by a large range of canned and bottled beers ofboth UK and foreign origin. My beer of choice was a glass of Bitter from St Alban's based, The 3 Brewers. Finally, we move on to the Albion, the penultimate pub onthe crawl, although it was the last pub for me. A combination of walking, heat,and probably too much beer led to my decision of calling it quits at thisclassic, seaside pub, which was once part of Edinburgh brewer, William Younger’stied estate. I didn’t appreciate this at the time, and it was only whistcarrying out a spot of research, upon my return home, that I realised thesignificance of this.

Formerly the Royal Albion, and first licensed for drinks in1730, this spacious former hotel has been tastefully refurbished with manyimprovements including a stage for live music, beautifully designed bar tops,stylish furniture and some traditional hand-written signage. There is a smallerbar which can be shut off as a small function room and a separate larger bar. Thepub has kept its traditional ambience because, as mentioned above, it was once aWilliam Younger's house, and one of a number of traditional “ScotchHouses" acquired by the Scottish brewer, during the 1930’s.

Most of thesepubs were in the London area, although the majority have been altered out ofall recognition, but the Albion, and its ornate, period wood panelling, is oneof the handful of survivors, and today forms part of its CAMRA’s NationalInventory of historically important pub interiors. The Albion boasts six hand pumps, plus a changing range of traditional ciders, dispensedfrom poly-pins, kept behind the bar.

I opted the Albion East Sussex Pale, a 4.2% beer from Lakedown Brewing. I'm guessing this offering is a "house" beer, produced exclusively for the pub. The Albion has established a reputation forits award-winning pies and pasties, which are also available from the “PastyShack” on the seafront side of the pub. (Ever wish you’d done your research inadvance??)So,with a CAMRA NI listing, and award-winning pasties available next door, theAlbion will definitely form part of any future visit to Hastings. As for me, Iheaded for the station, passing on the way the Seadog, the pub marked down asthe final point of call on the day’s itinerary. Described on the pub’s websiteas “A proper independent pub, the Seadog is a family-run boozer with a touch ofIrish charm”. Sounds good, although definitely somewhere for another day!


Brewers.
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July 2026. Saltaire. Bradford. Shame on you for thinking we’d abandon the Cask Camino within a month.# No, we are true pilgrims, committed to the cause of bringing you exciting pub stops along the Leeds-Liverpool canal, which we resume at Gallows Bridge in Shipley. The stretch to Saltaire takes barely an hour, but once you… Continue reading CASK CAMINO DAY 4 – SALTAIRE BREWERY TAP TO SALT*MILL

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Another of my little videos. This time looking at the third and strongest of the classic Scottish Pale Ales, Eighty Shilling.



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Dublin's Hope brewery is celebrating ten years in production this year. They've come a long way from the contract brewer I first met at the RDS beer festival in 2015, growing into one of the established mainstays of Irish brewing, via the radical and daring strategy of making nice beer and then selling it to people.

Celebrating with it is its Dutch twin sister brewery, and homophone, Hoop. Hope has brewed its own version of a honey ale Hoop did earlier this year. It's called Queen Bee® and is 5.5% ABV, found on tap at Caribou, thanks to a heads-up from Lisa Grimm on teh socials. The honey manifests in the flavour as meadow flowers and a sterner waxen note, both of which return emboldened in the flavour. It tastes more of perfume than honey, almost musky: arguably less honey-like than a typical, unadorned, golden ale in the low-countries style. And while it's definitely a gimmick, it doesn't lose sight of the underlying beeriness, with a lager-like clean crispness in its finish as well as matching grassy hop bitterness. Not a bad effort, all told. A big imperial stout would have been better, though perhaps less suitable for a mere ten-year-old.

After a couple of years at a heady 5.5% ABV, the brewery has dropped the strength of its summer seasonal New England IPA down to 4.9%, where it was last seen in 2020. Well, at least it gives me an excuse to review it again. I see from the data that the bittering units have also plummeted, 23 today compared to 42 six years ago. That would be quite shocking, if IBUs actually meant something. It looks... normal: a sunny yellow colour, with a slight translucency indicating a low gravity. The aroma is zesty, and sharper than I was expecting, leading into a flavour that's much more about the west-coast lemon and lime than any New England vanilla custard. I approve. It's light enough to be refreshing and thirst-quenching, which is another boon from the decision not to go full sludge. On the downside, the finish is rather abrupt, and it could reasonably be accused of thinness. While fun at first, the bittering does get a little severe towards the end -- sharp aspirin and zinc -- and if the intention was for this to be a session beer, I'm not sure it succeeds. One was enjoyable, however. I reckon there's a sweet spot to be hit, between this and the soupy fruit salad jobs.

And speaking of fruit salad, we finish on Limited Edition 39: Pineapple and Passion Fruit Sour. Funnily enough, they did the exact same thing for number 15 in the series, back in 2019. Even the strength of 4.7% ABV matched. It poured crackling and fizzy, making it clear from the outset that this is the thin sort of fruit sour, with no pastry. It's not unpleasantly watery, though, with enough substance to give it a rounded texture, as one might find with a quality lager. The aroma is dry and tart, keeping the fruit in the background and emphasising the mineral sourness instead, a feature that's both literally and figuratively refreshing. The passionfruit is rather more central to the flavour, but still without the overwhelming gummy sorbet sweetness it often shows as. Here, it's not muted, but it's not allowed to dominate either. There's a balance between the simple kettle-soured acidity and the syrup. You have to wait for the pineapple, but it arrives in the finish, adding a different sort of tropical sunshine. This is a jolly little beer; again maybe a little too sharp for more than one in a sitting, but it's a great example of what it is.

Happy birthday to Hope, then. It has certainly brightened my drinking life in Dublin over the last decade -- I count the Hop-On tap in Dublin airport among my best friends. Long may the regulars, seasonals, limited editions and collaborations continue. What more could one want from a local producer?

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A year into the war, what had happened to Youngs beers? To be honest, not very much.

The situation was very dynamic, so it’s worth saying exactly when this snapshot was taken. All these beers were brewed in August 1940, except for XXXX, which is from December.

Things hadn’t yet become so bad that drastic action was required. Just a few tweaks were necessary. That wouldn’t be the case for the whole of the war. For now, there was little change to the beers being brewed. Other than the price.

For example, the cost price of a 36-gallon barrel of X Ale had risen from 49 shillings and 11d in August 1939 to 111 shillings and 9d twelve months later. That more than doubling in price was mostly due to increases in tax.

The most obvious change is a slight reduction in gravities. Most beers lost 1º, the exceptions being A, PAB and XXXX, which were unchanged, and XXX, which fell by 2º.

It’s a similar story with hopping rates. Those for the two Black Beers and the Mild Ales are unchanged. While that of the Pale Ales has been reduced by 1 lb per quarter (336 lbs) of malt.

The rates of attenuation look somewhat higher in this set. I wouldn’t read that much into it, as final gravities varied quite a bit from brew to brew. And even across the different fermenters in a single batch.

Youngs beers in 1940
Beer	Style	OG	FG	ABV	App. Atten-uation	lbs hops/ qtr	hops lb/brl
A	Mild	1029	1005.5	3.10	80.90%	6.14	0.71
X	Mild	1034	1005	3.84	85.34%	5.60	0.81
PAB	Pale Ale	1039	1008.3	4.06	78.69%	7.00	1.07
PA	Pale Ale	1047	1012.7	4.53	72.89%	7.00	1.29
P	Porter	1034	1008.3	3.40	75.56%	7.00	0.99
S	Stout	1052	1016.6	4.68	68.04%	7.00	1.52
XXX	Strong Ale	1055	1017.2	5.00	68.77%	5.60	1.31
XXXX	Strong Ale	1081	1036	5.95	55.54%	6.09	2.00
Source:
Young's brewing record held at Battersea Library, document number YO/RE/1/9.

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