Pubs Galore Forums - Blog Tracker https://forums.pubsgalore.co.uk/ Keep track of all the other interesting pub activity out there. en Sun, 16 Aug 2026 16:57:22 GMT vBulletin 60 https://forums.pubsgalore.co.uk/images/misc/rss.png Pubs Galore Forums - Blog Tracker https://forums.pubsgalore.co.uk/ Retired Martin - UP THE HILL AND DOWN THE ALE https://forums.pubsgalore.co.uk/showthread.php?49369-Retired-Martin-UP-THE-HILL-AND-DOWN-THE-ALE&goto=newpost Sun, 16 Aug 2026 10:17:13 GMT *Visit The Retired Martin site (https://retiredmartin.com/2026/08/16/up-the-hill-and-down-the-ale/)* August 2026. Frome. Pub 5 on the Frome... Visit The Retired Martin site

August 2026. Frome. Pub 5 on the Frome Frolic, and having retrieved Kentish Paul from the chaos of the rail system it was time to do a rapid tour of the town, and head for the GBG micro up the hill. Oddly, we lost Stafford Paul at this stage, opting for a well earned breather… Continue reading UP THE HILL AND DOWN THE*ALE

More... ]]> Blog Tracker Blog Tracker https://forums.pubsgalore.co.uk/showthread.php?49369-Retired-Martin-UP-THE-HILL-AND-DOWN-THE-ALE Shut up about Barclay Perkins - Dieu du Ciel https://forums.pubsgalore.co.uk/showthread.php?49368-Shut-up-about-Barclay-Perkins-Dieu-du-Ciel&goto=newpost Sun, 16 Aug 2026 08:02:53 GMT Visit the Shut up about Barclay Perkins site

I'm feeling crap. And rise at 8. Gulping down some of my cold medicine.

We're supposed to be going to Tim Horton's for breakfast. But I really don't feel up for it.
The kids drop by my room at around 10. Then head off to Tim Horton's. I feel really shit.

"Get me a roast beef sandwich. Or a breakfast sandwich." I ask them.

“OK.”

The kids are gone for a while. Hopefully the cold medicine will kick in soon. My nose is running like a tap. Most annoying.

The kids return a little before 11. With a breakfast muffin for me. And a pile of stuff for Alexei. Nothing for Andrew. Who has to throw up. Then crawls into one of the beds and falls asleep. He’s not much of a morning person.

The sandwich livens me up a bit. Which is good. Alexei and I watch some TV while Andrew sleeps. This is going to be an exciting day.

Around 13:00 me and Alexei go the convenience store, as we've run out of soft drinks. And beer. We pick up a few other things, too. Like a bottle of pinot noir. I also get a roast beef sandwich from Dagwood, the sandwicherie in the shop. I manage to conduct the whole transaction in French.

Andrew isn't looking much livelier when we return. He's still crashed out in bed.

"What's the plan for today?" I ask Alexei.

“We could go to a brewery.”

“Sounds good to me.” I reply.

“It’s not hard to persuade Dad to go to a brewery.” Andrew declares.

“Nor you.” I retort.

I have a look at the places that have been suggested to me. The name Dieu du Ciel cropped up a couple of times. It's not too far away. That'll do.

We set off about 14:30. We should catch it at a quiet time. The neighbourhood it's in seems pretty lively. Lots of shops, restaurants and bars.
Dieu du Ciel has quite a pubby feel. Reinforced by the presence of two handpulls. And a Cask Marque sign by the entrance. Which is a good sign, if you’ll excuse the pun It's deserted inside and we have our choice of seats.
“Ooh, look!. They've got a cask Mild.”

"You get excited so easily, Dad." Andrew retorts.

“I know. It's wonderful, isn't it?”

“No, not really.”

“You really know how to make me feel good about myself, Andrew.”

“Thanks.”

“I didn’t mean that in a positive way.”

“I know, Dad. I understand irony. Unlike you.” Andrew says. “And don’t tell me to fuck off, like you usually do.”

“Go frig yourself.”

“Very original. You twat.”

“Who’s resorting to profanities now?”

“Just shut up, Dad.”

“I was waiting for that. One - nil for Dad.”

“This isn’t a football match.”

“No, it’s a much more important competition.”

“Fuck off, Dad.”

“That’s two – nil.”
I get a pint of Mild, obviously. It's really rather nice. The kids go for something Lagery. There's a really good variety of beers on offer. Two cask beers (the other is an Ordinary Bitter), two Stouts, Bavarian Helles and Amber, a Hefeweizen and, of course, a couple of IPAs, including a non-sludge one.

We order some food: poutine and fried chicken. The poutine is excellent. The best we've had so far.

I have a London Stout next. It's on nitro but is packed with roast flavours. At 5.6% ABV, it’s like an interwar London Stout. Andrew seems to be working his way through the full beer range. As he does. You can’t accuse him of being unadventurous when it comes to beer.

A middle-aged bloke comes over and comments of Alexei's shirt. He's wearing A Montreal Canadiens jersey that I bought for him the first time I was in Canada, more than a decade ago. The bloke is very surprised that someone from Amsterdam should have the shirt.

After 17:00 it really starts to fill up. This seems like a very popular spot. No surprise there. The beers are all excellent and it’s a really cool place. The best brewpub we’ve been to so far. I can understand why several people recommended it to me.

I switch to Peche Mortel, an Imperial Coffee Stout. It's also dead good. I'm very impressed with the beers here. The kids seem pretty happy, too.
“Going for the strongest beer again, eh, Dad?” Andrew remarks, rather aggressively.

“I just happen to like Imperial Stout.”

“And Barley Wine and Quadrupel.”

“What can I say? I like full-bodied beers.”

“Right. Beers that just happen to be high in alcohol.”

“Exactly.”

“You’re fooling no-one, Dad.”

“Aren’t I?”

“Not even yourself.”

The kids nip to the SAQ just down the road to stock up on booze. They get me a bottle of Canadian Club 1858. Which comes in the weird size of 1.14 litres.

We leave about 19:30. With the kids getting more beer in the nearest little shop.

The rest of the evening is pretty quiet with me sniffling while sipping whisky and watching shite on the TV.

Sleep comes knocking around midnight.


Brasserie Dieu du Ciel
21 Av. Laurier O,
Montréal, QC H2T 2N2.
http://dieuduciel.com/



More... ]]> Blog Tracker Blog Tracker https://forums.pubsgalore.co.uk/showthread.php?49368-Shut-up-about-Barclay-Perkins-Dieu-du-Ciel <![CDATA[Paul Bailey's Beer Blog - Five of Frome's best pubs - or the ones I managed to visit,]]> https://forums.pubsgalore.co.uk/showthread.php?49367-Paul-Bailey-s-Beer-Blog-Five-of-Frome-s-best-pubs-or-the-ones-I-managed-to-visit&goto=newpost Sat, 15 Aug 2026 19:58:53 GMT Visit the Paul Bailey's Beer Blog site

Before we start, I promise there is no AI involved in thedrafting of this post, just good old-fashioned, hard slog on the keyboard. That is apart from meusing the CAMRA pub website, for useful and relevant facts, figures and other relevantinformation, intended to convey a visual images) of the pubs concerned. I thereforetrust that readers will find, what is in effect, a guide to five of Frome’s best,and most interesting pubs. There were others, of course, but my late arrivalmeant there was a handful of public houses I didn’t get to experience. Our first port of call, and the source of a much-needed pintwas the Three Swans. A 17thcentury, grade II listed,two bar pub in the centreof Frome, that is both quirky and traditional at the same time. Extensively refurbished between April 2013 and January 2014, the pub hasan eccentric, but very comfortable and inviting feel to it. The back door leadsout to a secluded courtyard, and there is also a spacious function roomupstairs, that is ideal for meetings or small celebrations.
The two regular beers are supplemented by a single guest,which can be sourced from all over the country. The Three Swans is one of theoldest pubs in Frome, small in size but big in character which makes itcustomers feel right at home. The majority of Pub Forum members on thisparticular visit, were just making ready to go when Martin and I arrived, butone person happy to stay for another pint was Stafford Paul.
It was especially good to see him again,after what must be a period of over 18 months. The Butcombe Original, one oftwo cask beers on sale that day, was in fine form, and just the thing after along, and frustrating train journey!
The next port of call was Just Ales, Frome's first micropub, but to reach it we first had to navigate the historic and picturesquenarrow lane, known as Cheap Street. Characterised by a fast flowing, tinystream, which flows along a narrow stone gulley known as a “leat”, Cheap Streethas certainly retained its historic medieval character. With plenty ofindependent shops and cafés to choose from, this area of Frome was bustlingwith people, drawn by the aforementioned shops and businesses.
Unfortunately, the photos I took, don’t really do CheapStreet justice, although with luck they do convey part of the feel of theplace. Prior to reaching Just Ales, we passed the relatively small, but attractive George Hotel, a Wadworth establishment, which was the pub I wasoriginally aiming for, had my train not been delayed, earlier, by those peskysheep.
Opening in March 2018, in what was previously a small café,Just Ales seemed a good place to linger, and enjoy one of the two cask ales onsale at the pub. It also afforded an opportunity of catching up with rest ofthe party; several of whom I knew from previous “Proper Days Out”. Jon & Tracey, Mick, and Will were amongst this group, but where was Stafford Paul? Ido recall him saying earlier that it wasn’t his intention to complete theentire Frome crawl, and in mitigation he had started off on the previousevening, with a stop-over in nearby Bath. He and Martin had gone for theobligatory jug of gravity-served, Bass, at the town’s legendary Star Inn, sowhether this put him off his stride remains unknown, but it would have beennice to have spent a bit more time with him.
Instead, I enjoyed a catch-up with Jon, Tracey and Martin,as well as a brief chat with the pub’s landlord. Simply furnished, Just Ales isin the heart of Frome's vibrant St Catherine's district, and with seating for 30+people, plus Frome Brewing Co. Devil’s Backbone Porter on tap, plus a fruitypale ale (Summer Breeze) from Milestone Brewing, this bright,breezy and vibrant micro-pub was a good place to while away a summer’s afternoon – at least I wouldhave been, if we hadn’t needed to move on!What followed was another walk up a
steep hill – this timeSt Catherine’s Hill, a thoroughfare once again furnished with more quirky andeclectic shops. We were heading for the Lamb & Fountain, a stone-builtpub close to the top of the hill. The Lamb is a small and friendlyunspoilt gem of a pub with fantastic views over the town, from its spaciouslounge room, at the rear of the building.
It is a grad e II listed building, onthe CAMRA register as "An historic pub interior of regionalimportance", as evidenced by the passage running to the rear of thebuilding, and the old-fashioned off-sales hatch with a sliding glazed windowand a display case above. The door at the front leads to a very small publicbar with a Victorian counter, which has a c.1960 Formica top. The bar backshelves are mainly original, and there is an interwar tiled and wood surroundfireplace with a gas fire in front. This information comes from CAMRA, ratherthan AI!
Known locally as "Mothers” and run for over 50 years byFreda Searl, this late 17th or early 18th century pub isnow run by Freda’s daughter, Sue. Freda made no major changes to the pub duringher time at the helm but sadly passed away in November 2021. Sue has followedher mother’s wishes and left the pub just as it was. Our party took over the lounge,leaving the mainly cider-drinking locals, to the rather more basic front roomof the pub. As with many Frome pubs, cider is the main tipple of the locals,with London Pride often, but not always, available on hand-pump.
Just a short hop away is the Griffin, an attractive,stone-built pub that was formerly the brewery tap for Milk Street (now Frome) Brewery, which has moved to the outskirts of the town. Up to three Frome alesand guests, as well as a range of craft beers and ciders. The main bar retainssome original features such as etched windows and wooden floor. We madeourselves at home in the large room at the front of the pub, as you can see inthe attached photo. My tipple of choice was Funky Monkey, a 4.0% SessionBitter, from Frome Brewery.
The Griffin is listed in this year’s CAMRA Good Beer Guide,as is what, for me was the final pub of the day. The Royal Oak was quite a hikefrom the Griffin on a road that was heading in the wrong direction. By that Imean the pub was on the fringes of Frome, and in the opposite direction to thestation. So, despite the hike, and the far longer trudge back to the centre ofFrome, I followed the others into the pub and purchased a glass of St AustellProper Job.
Like the previous pub, the Royal Oak had several drinkingareas as well as an outside patio garden, but we gravitated to the large roomat the front of the pub. Given the distance back into town, I knocked my beerback quite quickly. I was thirsty, of course, but being unsure of the routeback to the station, I decided I’d better get going. First I had ascertain thebest way into town. This was to follow the main A362 Broadway Road all the waydown into Frome, passing Christchurch and Portway on the way, a distance ofjust over 1.5 miles.
I called in at a petrol station on the way, to ask if theyhad a toilet – I was "breaking my neck for a slash", as they say, but whilstthere were no toilets there, Rye Bakery & Pizzeria in station approach did,thankfully have “facilities”! They also had some much-needed solid sustenance –I hadn’t eaten since mid-morning at Castle Cary, so I bought a Cornish pasty toeat on the train. Shortly before my train pulled in at the station, severalother members of the group turned up. They would be heading off in the oppositedirection towards Westbury and Bristol, and I think they were as surprise tosee me as I was to see them!
We said our goodbyes, as their train departed ahead of mine,although only by a few minutes. Not long after, the Castle Cary train pulledinto the station, and I headed off on the start of my journey back to Kent.There was no livestock on the line this time – although not locally, butaccording to the indicator board, the train was running 17 minutes behindschedule due to, you’ve guessed it - animals on the line! These West Country farm boys and girls,really need to be more careful with their critters! Follow Blog via EmailClick to follow this blog and receive notifications of new posts by email.


More... ]]> Blog Tracker Blog Tracker https://forums.pubsgalore.co.uk/showthread.php?49367-Paul-Bailey-s-Beer-Blog-Five-of-Frome-s-best-pubs-or-the-ones-I-managed-to-visit <![CDATA[Shut up about Barclay Perkins - Let's Brew - 1896 Ny Carlsberg Export Pilsner]]> https://forums.pubsgalore.co.uk/showthread.php?49364-Shut-up-about-Barclay-Perkins-Let-s-Brew-1896-Ny-Carlsberg-Export-Pilsner&goto=newpost Sat, 15 Aug 2026 07:28:28 GMT *Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2026/08/lets-brew-1896-ny-carlsberg-export.html)* Image:... Visit the Shut up about Barclay Perkins site

In addition to their standard Pilsner, Ny Carlsberg also brewed an export version.

It’s very similar to the domestic version in terms of gravity and hopping rate. Though there is a difference in the recipe. Quite a difference. Ain addition to pilsner malt, there’s also some “farvepilsner” malt, that is “colour-pilsner” malt. I’ve taken that to be something similar to cara-pils.

In addition, there’s something called “bryggemel” or “barley flour”, which I’ve taken to be barley flour, There’s rather a lot of it: 30% of the total. Which is probably why the farvepilsner malt is in there.

The hops are a combination of Saazer Kreis and East Kent. Which I’ve interpreted as Sazz and Goldings.

I’ve reduced the final gravity from 1020º to allow for the fermentation during the lagering period.
1896 Ny Carlsberg Export Pilsner
pilsner malt 7.25 lb 60.42%
cara-pils malt 1.25 lb 10.42%
barley flour 3.50 lb 29.17%
Saaz 150 mins 0.75 oz
Goldings 60 mins 0.50 oz
Goldings 30 mins 0.50 oz
OG 1051
FG 1015
ABV 4.76
Apparent attenuation 70.59%
IBU 22
SRM 3.5
Mash double decoction
Boil time 150 minutes
pitching temp 41º F
Yeast Wyeast 2042 Danish lager

Mash in at 35º C (95º F) 5 minutes
Warm whole mash to 52º C (126º F) 20 minutes
Rest whole mash at 52º C (126º F) (protein rest) 15 minutes
Draw off first mash and without a rest bring to the boil 30 minutes
Boil first mash 10 minutes
The rest of the mash remains at 52º C (126º F) 40 minutes
Mash at 70º C (158º F) 25 minutes
Rest whole mash at 70º C (158º F) (saccharification rest) 30 minutes
Draw off second mash and without a rest bring to the boil 15 minutes
Boil second mash 10 minutes
Mash at 76º C (169º F) and mash out 20 minutes





More... ]]> Blog Tracker Blog Tracker https://forums.pubsgalore.co.uk/showthread.php?49364-Shut-up-about-Barclay-Perkins-Let-s-Brew-1896-Ny-Carlsberg-Export-Pilsner <![CDATA[Life After Football - Beer & Pubs Forum Big Day Out #5: Coventry]]> https://forums.pubsgalore.co.uk/showthread.php?49363-Life-After-Football-Beer-amp-Pubs-Forum-Big-Day-Out-5-Coventry&goto=newpost Sat, 15 Aug 2026 01:46:03 GMT *Visit The Life After Football site (https://lifeafterfootball839.wordpress.com/2026/08/14/beer-pubs-forum-big-day-out-5-coventry/)* Half a dozen... Visit The Life After Football site

Half a dozen people who like a pub crawl from the Beer blogging fraternity met up in Coventry to celebrate all that is good in the world of pubs. In no particular order (honestly!) there was top blogger Retired Martin, another top blogger Prop Up The Bar Nick, Bass spreadsheet guru Quinno, Pubs Galore stalwart… Continue reading Beer &#38; Pubs Forum Big Day Out #5:*Coventry

More... ]]> Blog Tracker Blog Tracker https://forums.pubsgalore.co.uk/showthread.php?49363-Life-After-Football-Beer-amp-Pubs-Forum-Big-Day-Out-5-Coventry Retired Martin - THE THREE SWANS, FROME. “No marine will be left behind”. https://forums.pubsgalore.co.uk/showthread.php?49361-Retired-Martin-THE-THREE-SWANS-FROME-“No-marine-will-be-left-behind”&goto=newpost Fri, 14 Aug 2026 11:22:26 GMT *Visit The Retired Martin site (https://retiredmartin.com/2026/08/14/the-three-swans-frome-no-marine-will-be-left-behind/)* August 2026. Frome.... Visit The Retired Martin site

August 2026. Frome. The pub blogging community is very tight knit and supportive. Oxford Nick aka Prop Up The Bar has been receiving our counselling support since posting this photo on Tuesday; I shall be stealing that Olivia Rodrigo reference for future blog titles (see also : Bad Idea, Right). Kentish Paul had encountered some… Continue reading THE THREE SWANS, FROME. “No marine will be left*behind”.

More... ]]> Blog Tracker Blog Tracker https://forums.pubsgalore.co.uk/showthread.php?49361-Retired-Martin-THE-THREE-SWANS-FROME-“No-marine-will-be-left-behind” The Beer Nut - Up before the Beak https://forums.pubsgalore.co.uk/showthread.php?49360-The-Beer-Nut-Up-before-the-Beak&goto=newpost Fri, 14 Aug 2026 09:22:23 GMT *Visit The Beer Nut site (https://thebeernut.blogspot.com/2026/08/up-before-beak.html)* Image:... Visit The Beer Nut site

I've left it late getting to Beak, a brewery which shares its Sussex home town with the redoubtable Harvey's. But it looks like they complement each other well: Harvey's being staunchly traditional while Beak is colourful, playful and very much down with the non-bitter-drinking kids. I opened my account with a small assortment of the dozen or so Beak beers currently on sale in Dublin.

"Life-affirming ales" is the brewery strapline, but it says nothing of their lagers. I started this lot with Déšť, an unfiltered and naturally carbonated (can-conditioned?) pilsner, presumably in the Czech style, judging by the name. An actual unfiltered Czech pils would be cloudy but this is barely hazed at all -- not that I'm complaining; I was merely a little surprised. The aroma is divine, the fresh-mown summer lawn of Saaz cutting past anything more serious that the Hallertau Mittelfrüh might have imparted. That seems to be in the flavour, where we leave the garden and encounter a harder hop bitterness, one that's a little plasticky to my palate. I got used to it though, and before the half-way point it had changed from unpleasantly harsh to bracingly assertive. That's helped, of course, by the malt side, which brings the rich and rounded crusty loaf quality of really good Mitteleuropa lager. I wouldn't be able to pin this as a clone of any particular Czech or German beer, but to my mind it channels their important attributes beautifully. The paltry 440ml serving format is, of course, an insult.

The next one is rather more run of the mill: Parade, the flagship IPA. Here, "unfiltered" means full-on murk; a medium beaten-egg yellow emulsion. The aroma is brightly fruity, as cloudy IPA ought to be, and there's a strongly tropical character, of mango and pineapple. Enticing. The murk typicality continues in the texture, which is soft and creamy, and happily lacking in unpleasant grit. I expected more from the flavour than I got. Citra, Mosaic and Idaho 7 feature in plenty of big-tasting IPAs, but this isn't one of them. It's not unpleasant, and frankly the lack of garlic and plasterboard off-flavours is a point in its favour, but... There's a subtle blend of fruit salad elements, mostly pineapple and mandarin, but the intensity is dialled way down, starting slow, building to little and fading quickly. That makes for an easy pinter, I'm sure, but it's also 6% ABV, and that should mean a bigger flavour all round. There are, of course, double- and triple- brand extensions, but I didn't think I would need them to get a proper hop hit.

We leave such concerns behind for the finishing imperial stout, Oak, brewed in collaboration with 3 Sons of Florida. Alarm bells began ringing when the can claimed it tries to recreate barrel-ageing without actually doing it, via "innovative barrel-derived extracts, wood additions and micro-oxidation". Beak does Innis & Gunn, by the sounds of it. Further unease was caused by the can, once the beer was poured. I know what an empty 440ml can feels like, and this was heavier, like something weighty was stuck to the bottom of it. I pushed it away and turned to the beer. It smells great: a bit oaky and quite vinous, not far from those lovely barrel-aged imperial stouts that I used to look to De Molen for, in happier times. It's quite flat and very thick, even for 10% ABV. The flavour opens on black cherry and soft toffee, though shies away from the chocolate and coffee which are far more common features in this sort of stout. The wood arrives next and, as expected, it's a very poor substitute for real barrel maturity, adding a dry and splintery tang, then a rough metallic rasp. The overall effect of this high-tech process is half maple syrup and half pencil shavings. The fundamental big stout party is still there, but it hasn't been any way enhanced and, between the sweetness and the tang, is hard work to chomp through. I consider this a misstep, however well intentioned.

Seems to me the life-affirming work of this brewery is indeed done with their lagers. I'm sure I'll be back to Beak in due course, but I don't feel I'm missing anything by not charging out immediately to fill a basket with more of their IPAs.

More... ]]> Blog Tracker Blog Tracker https://forums.pubsgalore.co.uk/showthread.php?49360-The-Beer-Nut-Up-before-the-Beak Retired Martin - ARCHANGEL, FROME – THE AI ASSISTED POST https://forums.pubsgalore.co.uk/showthread.php?49359-Retired-Martin-ARCHANGEL-FROME-–-THE-AI-ASSISTED-POST&goto=newpost Fri, 14 Aug 2026 09:22:23 GMT Visit The Retired Martin site

August 2026. Frome. It’s 12:13 last Saturday and we’re already on Pub 3 on the Great Frome Pub Survey, or whatever we’re calling it. It’s something called Archangel, without the “The“, like Architects without the definitive article. And that’s where the notes stop, at least until the pub where the cider was £2.80 a pint.… Continue reading ARCHANGEL, FROME – THE AI ASSISTED*POST

More... ]]> Blog Tracker Blog Tracker https://forums.pubsgalore.co.uk/showthread.php?49359-Retired-Martin-ARCHANGEL-FROME-–-THE-AI-ASSISTED-POST Shut up about Barclay Perkins - Finally getting some stuff done https://forums.pubsgalore.co.uk/showthread.php?49358-Shut-up-about-Barclay-Perkins-Finally-getting-some-stuff-done&goto=newpost Fri, 14 Aug 2026 07:17:41 GMT *Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2026/08/finally-getting-some-stuff-done.html)* Image:... Visit the Shut up about Barclay Perkins site

After distractions like being in Canada and writing very interprative recollections of my time there. I returned, remarkably quickly, to my day job. Doing this beer history writing thing. I've knocked out a fair few words this week.

With a few distractions, admittedly. Like the last volume of my epic trilogy of being abused by my kids on holiday. Which I'm fucking paying for, incidentally.

Being a good boy while away, I knocked about 75% of the trip reports. 8,000 words. Way more than usually. Hooray. For me. The last volume of my epic trilogy of being abused by my kids on holiday. If the tempation of a free all-you-can-drink holiday is too much for them to resist next year, I may need to start a new volume.

Returning to the "Free!" manuscript, it was depressing to see my original publicaion date was November. 2022. How optimistic was that? I've been wofking on this book for more than four years.

What did I do this week? Complete the chapter Lonson Strong Burton Ale. A couple of thousand words. And some other random bits I filled while scrolling through the manuscript. That's the way I work. I create the structur: headings and subheadings, then just fill them in. Starting with the easy bits. The stuff I know off the top of my head.

Like the introductory text about IPA I wrote yesterday. Which left the manuscript at 188,000 words, 730 pages.The recipes are fairly close to completion. The beer style section, not so much. Hence the Strong Burton Ale stuff.

I really need to the book finished this year. Oh, and release "Shut up, Dad." Which is just about done. Just about.

More... ]]> Blog Tracker Blog Tracker https://forums.pubsgalore.co.uk/showthread.php?49358-Shut-up-about-Barclay-Perkins-Finally-getting-some-stuff-done Retired Martin - WHO ARE FOLLY ROAD ? https://forums.pubsgalore.co.uk/showthread.php?49357-Retired-Martin-WHO-ARE-FOLLY-ROAD&goto=newpost Thu, 13 Aug 2026 21:31:09 GMT *Visit The Retired Martin site (https://retiredmartin.com/2026/08/13/who-are-folly-road/)* August 2026. Frome. Oh look, spoiler, a map showing our... Visit The Retired Martin site

August 2026. Frome. Oh look, spoiler, a map showing our pub crawl route in Frome last Saturday. The best is yet to come, but every pub deserves a Retired Martin post, even the George, the most stately looking place in the market place. I just looked up room rates this weekend; minimum 3 night stay… Continue reading WHO ARE FOLLY ROAD*?

More... ]]> Blog Tracker Blog Tracker https://forums.pubsgalore.co.uk/showthread.php?49357-Retired-Martin-WHO-ARE-FOLLY-ROAD <![CDATA[Paul Bailey's Beer Blog - A day trip to the Somerset town of Frome]]> https://forums.pubsgalore.co.uk/showthread.php?49353-Paul-Bailey-s-Beer-Blog-A-day-trip-to-the-Somerset-town-of-Frome&goto=newpost Thu, 13 Aug 2026 17:27:54 GMT Visit the Paul Bailey's Beer Blog site


I mentioned in theprevious post, that I was off to Frome, the following weekend. It was for a one-dayvisit to this pleasant, Somerset town, on a visit that would be the first forme. The trip had been a long time in the planning, involving several changes ofdates between inception, and the event actually changing place, but the oneconstant was we would be visiting a number of pubs in the town that had beencarefully chosen by Jon Benger – a beer and pub enthusiast who I first met on avisit to Bath, a couple of years ago.
Jon lives in Frome,with his wife Tracey, who was also on the Bath trip, and from memory, I remember the couple telling me that they met, whilst at university (“uni” as the kids say), in Bath. Sometimein between the then and now, the pair moved the short distance across to Frome,where property prices were more reasonable, and the town wasn’t over-run withtourists. Before launchinginto the narrative, it’s worth noting that I used AI creativity tool, Copilot,to write some of this post, but the parts I am referring to are mainly a fewdescriptive sections about Frome, and what it has to offer the casual visitor.See if you can spot these “AI - written” paragraphs, starting off with theintroduction.There's somethingspecial about discovering a place that feels both vibrant and timeless, andthat's exactly how I felt during my recent trip to Frome in Somerset. Nestledamong rolling countryside and historic architecture, Frome is a town thateffortlessly blends creativity, heritage, and community spirit. From the momentI arrived, I could see why it has become one of the South West's mosttalked-about destinations.
I travelled to Frome, bytrain from my home in Tonbridge,beginning my journey with a train to London Bridge. This was followed by aconvenient cross-London transfer using the Thameslinkand Elizabeth line services to Paddington Station. Thejourney showcased the excellent rail connections which now exist, between Kent,London and the Southwest, with the Elizabeth line making the transfer acrossLondon easy and efficient.
The rail journey from Paddington was a pleasant one, albeitrather boisterous, as I shared the carriage with a lively group of ladies ontheir way to enjoy a day out in the West Country. Several bottles of chilledprosecco were cracked open, almost from the moment that the train pulled out ofPaddington, on its journey to the south-west. The ladies were bound for Totnes,whereas I would be leaving the train at Castle Cary to catch a connectingservice across to Frome.
The train was making good progress, as we headed awayfrom the capital, but unfortunately, we hit a delay sometime after leaving Westbury. I later discovered this was due to a flock of sheep on the line, but the slow,stop-start progress of the train meant we were 30 minutes’ late in arriving atCastle Cary.
The delay meant me missing my connection and facing a waitof an hour and a half for the next train to Frome. Fortunately, there was apleasant café and “creamery” on the opposite platform, where I enjoyed asausage bap and a pot of tea. It was a mile or so’s walk into the small town ofCastle Cary and with hindsight I perhaps should have made the effort to visitthe settlement. According to Google, there are several pubs in the town, that appearworthy of a visit, but after my late breakfast it would have been a rather rushedaffair, and as I’ve grown older, I try to avoid rushing, wherever possible. Instead,I enjoyed a pleasant and relaxing interlude at Castle Cary station, which is anattractive looking station, that is well maintained and decorated in a stylethat evokes the 1920s and 1930s.
Whilst waiting for the connection, I contacted Jon Benger who,as the local resident in charge of our day out, would be able to tell me where tomeet up in Frome. Jon suggested phoning for an update, once I’d arrived in thetown, which I did, and was kindly met at the station by none other, than RetiredMartin – memories here of Alton and Farnham! With the pace of two people gagging for a pint after a two-hourdelay, – that was me rather than Martin, we walked towards the centre of Frome. There I found myself being struck by boththe character and slight quirkiness of the town, where the narrow-cobbled streets, independent shops, and the well-preservedbuildings, constructed mainly from locally quarried stone, create an atmospherethat feels worlds away from the hustle and bustle of larger towns and cities.
One particularhighlight is Catherine Hill, a steep and picturesque street lined withquirky boutiques, galleries, and cafés. It's the kind of thoroughfare where everydoorway seems to reveal another hidden gem. Aswell as shops, the town is packed with independent cafés, bars and eateries,each with its own unique charm. What stood out most was the passion localbusiness owners have for their craft. Whether it was a barista explaining theircoffee beans or a shop owner sharing the story behind a handmade product, therewas a genuine sense of pride throughout the town.
Frome has built areputation as a creative hub, and it's easy to see why. Art galleries,workshops, and independent retailers are woven into the fabric of the town.Every corner seems to celebrate creativity in one form or another. The town hasa welcoming atmosphere that encourages visitors to slow down, explore, andappreciate the details, so much so that I was able to explore its blendof attractive independent shops, historic streets and distinctive character,which make Frome one of Somerset's most interesting and popular towns to visit.
Beyond its creativeappeal, Frome is rich in history, and as we wandered through the older parts oftown, I couldn't help but admire the centuries-old buildings and fascinatingarchitecture. The town's industrial past is still visible today, providing aglimpse into its evolution over time. The combination of history and modernculture gives Frome a unique identity that's difficult to find elsewhere.
My visit to Fromewas a reminder that some of the best travel experiences come from exploringplaces that aren't necessarily on every tourist itinerary. Its blend ofindependent spirit, historic charm, and thriving creative community makes it adestination well worth visiting. Whether you're looking for a relaxing day out,a weekend getaway, or simply somewhere new to explore, Frome offers anexperience that's both inspiring and memorable.OK, that’s the touristplug over, and the end of this post as well, but in the next one you’ll be ableto learn more about the five, historic, interesting, and quite quirky pubs thatwe visited, in what was quite a breathless and whistle-stop tour of Frome.

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More... ]]> Blog Tracker Blog Tracker https://forums.pubsgalore.co.uk/showthread.php?49353-Paul-Bailey-s-Beer-Blog-A-day-trip-to-the-Somerset-town-of-Frome Retired Martin - 3 1980 BLONDIE HITS IN A ROW. THE BLUE BOAR, FROME https://forums.pubsgalore.co.uk/showthread.php?49352-Retired-Martin-3-1980-BLONDIE-HITS-IN-A-ROW-THE-BLUE-BOAR-FROME&goto=newpost Thu, 13 Aug 2026 15:13:05 GMT *Visit The Retired Martin site (https://retiredmartin.com/2026/08/13/3-1980-blondie-hits-in-a-row-the-blue-boar-frome/)* August 2026. Frome. I... Visit The Retired Martin site

August 2026. Frome. I can’t remember why we started our Proper Pub Crawl/Curated Survey of Licensed Premises* at the Blue Boar. Oh yes, it opened at 10am. We live in a world where many pubs don’t open till 4pm (if at all) during the week, noon if you’re lucky, so the value operators like Wetherspoons… Continue reading 3 1980 BLONDIE HITS IN A ROW. THE BLUE BOAR,*FROME

More... ]]> Blog Tracker Blog Tracker https://forums.pubsgalore.co.uk/showthread.php?49352-Retired-Martin-3-1980-BLONDIE-HITS-IN-A-ROW-THE-BLUE-BOAR-FROME Retired Martin - DON’T BE LATE FOR THE LEAT ! FROME AWAITS https://forums.pubsgalore.co.uk/showthread.php?49350-Retired-Martin-DON’T-BE-LATE-FOR-THE-LEAT-!-FROME-AWAITS&goto=newpost Thu, 13 Aug 2026 11:59:04 GMT *Visit The Retired Martin site (https://retiredmartin.com/2026/08/13/dont-be-late-for-the-leat-frome-awaits/)* August 2026. Frome. Somerset. A... Visit The Retired Martin site

August 2026. Frome. Somerset. A weekend in student digs in Bath, with the centrepiece a Saturday pubbing in Frome, guided by local celebrities Jon and Tracey. “Froooom. Throwm. ANiceTotnes.*However you pronounce it,*Frome*is a gem”, I wrote on my last visit in March 2020, just before something cataclysmic happened. I’m veering towards “A Nicer Totnes” to… Continue reading DON’T BE LATE FOR THE LEAT ! FROME*AWAITS

More... ]]> Blog Tracker Blog Tracker https://forums.pubsgalore.co.uk/showthread.php?49350-Retired-Martin-DON’T-BE-LATE-FOR-THE-LEAT-!-FROME-AWAITS A Good Beer Blog - Your Sweaty Dog Days Edition Of These Beery News Notes For Mid-Aug https://forums.pubsgalore.co.uk/showthread.php?49349-A-Good-Beer-Blog-Your-Sweaty-Dog-Days-Edition-Of-These-Beery-News-Notes-For-Mid-Aug&goto=newpost Thu, 13 Aug 2026 09:55:26 GMT *Visit A Good Beer Blog site (http://abetterbeerblog427.com/2026/08/13/your-sweaty-dog-days-edition-of-these-beery-news-notes-for-mid-august/)* ... Visit A Good Beer Blog site

Well, it’s gone quiet around here again. The Euro-branch of the clan has moved to the other end of the lake before taking the skies and heading home. But first they took in a game Wednesday between the Jays and the Sox, as illustrated. $17.28 CND with a bit of a tip for that Bud. … Continue reading "Your Sweaty Dog Days Edition Of These Beery News Notes For Mid-August"

More... ]]> Blog Tracker Blog Tracker https://forums.pubsgalore.co.uk/showthread.php?49349-A-Good-Beer-Blog-Your-Sweaty-Dog-Days-Edition-Of-These-Beery-News-Notes-For-Mid-Aug <![CDATA[Shut up about Barclay Perkins - Ny Carlsberg's 1905 brewing records]]> https://forums.pubsgalore.co.uk/showthread.php?49348-Shut-up-about-Barclay-Perkins-Ny-Carlsberg-s-1905-brewing-records&goto=newpost Thu, 13 Aug 2026 07:07:03 GMT *Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2026/08/ny-carlsbergs-1905-brewing-records.html)* I spent a few... Visit the Shut up about Barclay Perkins site

I spent a few hours today trawling through Carlsberg records. From the late 19th- and early 20th-century. As research for my book "Free!", which I like to keep working on.

The earlier ones aren't too bad. As the format is based on William Younger's records. The first book literally is a William Younger's one, from his time as an apprentice in Scotland. The handwriting can be a bit crap and the malts somewhat unclear. I can make enough sense of them to be able to create recipes.

The last book in the old format ends in 1906. From then on, the records look completely different. Starting in May 1905. Meaning the two formats overlap. There's a distinct difference in emphasis between the two record types.
old format, 1932

new format 1905
The older ones, despite their being a column for it, didn't have mashing details. Whereas the new ones have quite a lot of detail about both mashing and boiling. Though not the quantities of all of the ingredients and, most importantly of all, there's no gravity.

These are wort production records. With no mention of anything after the boil. Not even the volume of wort. Which means that records with the information in the old format must have continued to exist.

Just had a quick check. I've a 1930s book which is old format. I hadn't looked at these for a while. Fuck. I missed a whole load of records.

It looks like it could be a cataloguing problem. The two types are both described as "bryghusjournaler" "brew house journals". Even though they're totally different in size and shape. The old are landscape, the new portrait.

In case you're wondering, the catalogue numbers are consecutive:
old 1901-1906
old 1881-1887
new 1905
Not sure why 1881 to 1887 was out of chronological sequence.

I doubt the more useful format records have been lost. Carlsberg don't throw stuff away. They'll just be catalogued as something else. I wonder if the catalogue is online?

It makes me want to visit Copenhagen again. Who was my contact at the archive? It's such a long time ago. (2015, according to the time stamps of the photos.)



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