https://forums.pubsgalore.co.uk/ Keep track of all the other interesting pub activity out there. en Mon, 14 Sep 2026 05:22:31 GMT vBulletin 60 https://forums.pubsgalore.co.uk/images/misc/rss.png https://forums.pubsgalore.co.uk/ https://forums.pubsgalore.co.uk/showthread.php?49559-Retired-Martin-ALL-ROADS-LEAD-TO-MIRFIELD&goto=newpost Sun, 13 Sep 2026 20:48:17 GMT *Visit The Retired Martin site (https://retiredmartin.com/2026/09/13/all-roads-lead-to-mirfield/)* September 2026. Mirfield. Your thoughts and... Visit The Retired Martin site

September 2026. Mirfield. Your thoughts and prayers requested as I face three (3) nights of post-surgical support at the in-laws in Kent, with zero new GBG entries to entertain me in Tonbridge. Even shorter posts than usual to follow. I’m sure I’ll be looking at some creative rail trips to tick those new Guide pubs,… Continue reading ALL ROADS LEAD TO*MIRFIELD

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A short video about a very short-lived type of beer: Crimea Porter.



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Ingredients time now. Beginning, as always, with the malts.

There are fewer malts than in 1940, five rather than seven. There's a simple explanation for that: black and amber malt only appeared in Porter and Stout and those beers have been dropped.

That's not the big story. Which is the reduction in the total malt percentage. Down from an average just short of 90% to 77%. Why such a drop? Because Youngs didn't use adjuncts in most of their beers pre-war. And during the war they were compelled to use adjuncts, at this point, that was flaked barley.

The Pale Ales have a base of all pale ale malt, without the standard pale malt that they had in 1940. While the Mild Ales remain a mix of mild malt and pale malt. The crystal malt content of the Milds and the Burton Ale is unchanged.

Enzymic malt, in both of the Pale Ales in 1940, is only in the full-strength Pale Ale here. But it wasn't consistent. It turns up sometimes in the Pale Ale parti-gyle. Only sometimes. Perhaps they were struggling to get supplies of it.

Youngs malts in 1943
Beer	Style	pale malt	mild malt	PA malt	crystal malt	enzymic malt	total malt
A	Mild	30.04%	36.05%		12.02%		78.10%
X	Mild	37.80%	28.35%		9.45%		75.59%
PAB	Pale Ale			76.67%			76.67%
PA	Pale Ale			73.33%		3.33%	76.67%
XXX	Strong Ale	61.94%	6.19%		9.29%		77.42%
	Average						76.89%
Source:
Young's brewing record held at Battersea Library, document number YO/RE/1/12.

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In case anyone waswondering, my most recent post relating to my drinking habits and early pubexperiences, was written before we set off on our recent round‑Britain cruise.I’d sketched out the bare bones of the article, but there simply wasn’t sufficienttime to “polish it” - no chance to add the bold text that certain readers somuch adore, and no opportunity to drop in the photos, most of which are stillon my phone. Additionally, there was certainly no time for a proper re-read,prior to hitting the “publish” button. So now that we’re back, what of thevoyage we’ve just returned from?For those payingattention, Mrs PBT’s and I embarked on a ten‑day cruise around the BritishIsles. The official title was “Highlights of the British Isles,” and ourroute took us from Tilbury, the home port of Ambassador Cruise Lines, up to theOrkney Islands, then down to the Hebrides, including the islands of both Lewisand Mull. From there we headed across the Irish Sea to Belfast. After leavingUlster, our ship sailed down to Cobh in the Republic of Ireland, the port fornearby Cork, which is southern Ireland’s second‑largest city.
An evening’s south-easterly cruising brought us to the Isles of Scilly, that small, sub-tropical archipelago off the south-west tip of England. From the Scillies, we enjoyed aslow, scenic sail home, hugging the coasts of south-west and southern Englandbefore joining the shipping lanes that funnel traffic through the EnglishChannel. This meant crossing over to the French side of La Manche and followedthe coastline for a while, before heading back to Blighty in the early hours ofThursday morning. We then picked up the local pilot and entered the Thames estuary,arriving in back Tilbury in good time for an early disembarkation.
Those who’ve beenfollowing the blog, will know this was our second round‑Britain cruise. Thefirst took place in May, last year, aboard the Queen Anne, travellinganticlockwise. That itinerary included Leith (Edinburgh), Invergordon,Stornoway, and Greenock, before heading down to Liverpool. From Liverpool wecrossed the Irish Sea to Cobh and then returned to Southampton. A similar itinerary,but different towns, different cities, and different experiences. Both cruiseswere good, and both were distinct in their own way — so I’m not going to startmaking comparisons.
Highlights
There were plenty.Kirkwall, in the Orkney Islands, was a delight - a lovely little town,untouched and unsullied by many of the 21st‑century woes that afflict mainlandBritain (litter and mindless graffiti, posing as art). Stornoway was enjoyabletoo, even though our visit was practically identical to our previous visit, last May.
Mull was different,and very enjoyable. I’ve got enough notes to write a separate post about thevisit I made to Tobermory, the island’s largest settlement, so I shan’t elaboratetoo much, here. But with no suitable berth for even a relatively small cruise-ship,passengers were ferried ashore by tender — essentially a repurposed lifeboat —landing at the east side of the town. Mrs PBT’s didn’t join me for that one, anddespite her absence I enjoyed a smashing day wandering around Tobermory, withits gaily painted houses, shops, bars, and restaurants. Sunshine, wind, colour,atmosphere, and more, and all spot on!
Belfast was acomplete contrast and represented a first visit for both of us. I’m pleased toreport that Belfast is a thriving, dynamic city, full of recent developmentsand new investment. It’s a city that’s clearly determined to put the infamous“Troubles” firmly behind it. We called in for a drink at the famous, "CAMRAHeritage" Crown Liquor Saloon, a pub which met all our expectations, and more,although surprisingly, at just after 11.30 am, the place was absolutelyheaving, and incredibly busy. (More about the Crown in a separate post).
We didn’t doanything overly ambitious in Cobh, just a stroll along the waterfront, a sit‑downoverlooking the sea, a bit of shopping, and a visit to a different Irish pubfrom last time. Not Professor Pie Tin’s former local, I’m afraid, but quite close to it, and it must be said that the RobRoy was a cracking place that served an excellent pint of Murphy’s. Murphy’s,of course, being one of Cork’s two rival breweries that challenge Guinness’shegemony. In common with a number of fellow cruisers, we sat outside at one ofseveral tables and watched the world go by.
The Isles of Scillywere another story. The transfer ashore involved an open boat belonging tolocal fishermen rather than a ship’s tender, and with choppy seas I decided togive St Mary’s a miss. I’ve got a few regrets about that, and perhaps I madethe wrong call, especially as conditions had calmed down by the time thetransfer boats were running steadily. But I really didn’t fancy the two, 30-minutecrossings, sitting on an uncomfortable wooden seat, bouncing about in the swell– and that’s coming from someone who doesn’t suffer from seasickness! There’salways next time, although perhaps not?
A Few FinalThoughts
Ambassador CruiseLines’ Ambience is obviously quite different from Cunard’s Queen Anne, and whilstthere are aspects of the former that I prefer, there are also things I missedfrom the Cunard vessel. You can’t have everything, and in summary, both round‑Britainvoyages were interesting, enjoyable, and memorable. The later one was blessedwith mainly fine weather, unlike the first, where Liverpool, in particular, gaveus a couple of very wet days, but that’s the “joy” of cruising in home waters!
Blogger is misbehaving, leaving me unable to upload photos, at the moment. Technology, eh!


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September 2026. Sheffield. With the new Good Beer Guide about to drop (ugh), and a big trip this weekend I didn’t want to go chasing lone GBG 26 entries these last few days. But as you’ll know my brain doesn’t respond well to being denied daily stimulation, or my legs exercise, so I trotted down… Continue reading INSIDE SHEFFIELD’S FUSTIEST*SPOONS

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What have a couple of years of war done to Young’s weaker Pale Ale? A few things. But nothing too dramatic.

For a start, the gravity has been reduced by 4º. Though a higher degree of attenuation leaves this version actually a teeny bit stronger. I think I would have been able to live with that. A slightly thinner, but more alcoholic, beer.

Exactly the same elements are present in the grist: pale malt, No. 1 invert sugar and malt extract. Though I have included in the base pale malt a small quantity of enzymic malt. I’m pretty sure that enzymic malt no longer exists, so I’ve just substituted pale malt.

There has been a change in the quantities of the grist elements. The quantity of No. 1 invert has been halved, replaced by more base malt. Meaning that the percentage of malt has increased, from 85% to 90%.

Two types of hops, Worcester and Est Kent, both from the 1940 harvest.

1941 Youngs PAB
pale malt	7.00 lb	90.32%
malt extract	0.25 lb	3.23%
No. 1 invert sugar	0.50 lb	6.45%
Fuggles 120 min	0.50 oz
Fuggles 60 min	0.50 oz
Goldings 30 min	0.50 oz
OG	1035
FG	1006.5
ABV	3.77
Apparent attenuation	81.43%
IBU	20
SRM	4.5
Mash at	152º F
Sparge at	174º F
Boil time	120 minutes
pitching temp	58.5º F
Yeast	WLP002 English Ale

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September 2026. Manchester. Catching up with Mrs RM in Manchester after our respective trips I really wanted a proper meal, on a plate, with a pint, in a glass, in a pub. Sometimes pub food in Manchester can mean pizza or bao buns or crisps, which is why the Abel Heywood is such a gem.… Continue reading THE SET LUNCH MENU AT THE ABEL*HEYWOOD

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September 2026. Manchester. Early September is always an odd time for this #PubMan, with the new Good Beer Guide about to drop* (ugh), a recovery period after the annual music festival down in Dorset, and the change in the weather putting elderly parents at increased risk. While I spent 4 days walking between stages either… Continue reading “Meet me at the Piccadilly Tap”

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Without apologies, a link from what I wrote for All About Beer magazine in 2001. The paragraph: “People wanted to go to a place where they felt like they were with family,” said Daryl Woodson, who has been running the appropriately named The Sanctuary in Iowa City, Iowa, for 27 years. “They didn’t say that, ... Read more

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I’m not entirelysure what to make of recent reports about declining alcohol consumption, and it’shard to know what exactly is really driving the change. Are we witnessing agenuine cultural shift in attitudes and behaviour, as some commentatorssuggest? Or are more practical factors at play, such as the high price of adrink today compared with 40 or 50 years ago, when people of my generationfirst started going to pubs?

I didn’t grow up ina household where alcohol was freely available. Neither of my parents drank. Mymaternal grandparents, however, both enjoyed a tipple: my grandfather favouredbottled pale and brown ale, while my grandmother preferred gin. Her story isparticularly interesting. Raised in the Welsh Valleys by strict, chapel‑goingMethodist parents, she never touched a drop until she moved to London to workin service. She told me she was horrified to discover that my grandfatherenjoyed a few pints, and her first visit to a pub - somewhere in north-west London, Hampstead quite probably, was a shock. It was a proper spit‑and‑sawdustplace, nothing like the genteel surroundings she’d imagined. Despite that rockyintroduction, both grandparents came to enjoy a drink and were no strangers tothe pub.

Things were verydifferent on my father’s side. Neither of his parents drank, though I’m notentirely sure why. My paternal grandfather originally came from South Africaand arrived in Britain during the First World War to fight for "King andCountry". He was injured somewhere on the Western Front and invalided out of theservices. I never saw any sign of lasting injury, but it wasn’t something onetalked about at the time, and I never thought it appropriate to ask my father.My Granny Bailey was something of an enigma, and whilst, as a child, I was very fond of her,I knew little about her background. She dressed in a distinctly old‑fashionedway that’s best described as late Edwardian. If you’ve ever watched Dad’sArmy, my grandmother resembled those elderly ladies who pestered Jack Jonesthe Walmington-on-Sea butcher, although she also bore a resemblance to Godfrey’s sisters, Sissyand Dolly.

Fast‑forward to mylate teens, and I became the family member who broke the mould - the “blacksheep”, if you like, when I discovered the pleasures of going to the pub andenjoying a decent pint. This was much to my mother’s horror and my father’sindifference. During my studentyears and well into my twenties, pub‑going and beer drinking were regularfixtures in my life. When I lived in Maidstone, I’d wander down to the nearestpub, which was one just around the corner, and spend an hour or two knockingback two, or sometimes three pints in an evening. I doubt I was unusual inthat.

Later, when lifechanged and I moved from wife No.1 to wife No. 2, my drinking habits shifted,at the same time. Eileen has never been much of a pub‑goer, and whilst we’re chalk andcheese in that respect, we get along perfectly well in most otherrespects. My involvement with CAMRAensured I still got out for a few pints,and on quieter evenings I’d enjoy draught beer at home, initially from thenearby Priory Wines Cellars, off‑licence in Tonbridge, and later, when Ichanged jobs and began commuting to and working in Lewes, direct from Harvey’sBrewery. I’d regularly visit the Harvey’s shop to fill my plastic, 4-pintcontainer with freshly drawn Best Bitter or whatever seasonal beer they had ontap, and this situation continued for a number of years.

Over the last fewdecades, my consumption has dropped considerably, especially since our son wasborn. It’s now quite rare for me to go out in the evenings, and I also nolonger have a “local”. If I did, itwould be the Nelson Arms in Tonbridge, even though it is a bit of a hike:thirty minutes there, forty minutes back. This is probably just as well,health-wise. Instead, I might have asmall can or bottle in the evening, but my alcohol consumption has definitelydeclined. The health lobby would say that’s a good thing, although brewers and publicansmight disagree.

What I haven't included here are the years – the best partof a decade, when I was a committed home brewer. I ended up as a pretty a goodwell, and accomplished brewer producing full mash (all-grain), and well-hoppedbeers on a plant that I'd cobbled together in our lean-to garage. Once everyfour to six weeks, I’d churn out five gallons of eminently drinkable home brew,in styles that ranged from pale ales and bitters to strong, winter ales, withpractically everything in between. Once primary and secondary fermentation were finished thebeer would be racked into polypins that were kept cool, out in the garage. Thewhole process was a real labour of love, and but it was something I enjoyed,and found very satisfying. However, it was rather time consuming and invariablyinvolved an early start - to get the mash. That was then followed by runningoff the sweet wort, into the second hand, stainless steel Burco-boiler, that I picked up in a junk-shop. Sparging (look in up!) then followed, before arolling, 90-minute boil, which was when the hops were added. Cooling andfermentation then followed, and in approximately three weeks’ time, the beerwas ready to drink.

Things changed when we had an extension built on the side ofthe house. The garage disappeared, to form a new kitchen and adjoining diningroom, with a new bedroom and bathroom built up above. That was the end of myhome brewing which, although a shame in some respects, did give me freedom todo other things. This was important, because from start to finish, the processwas quite time consuming. I also hate to think how high our electricity billmust have been at the time, as boiling 5 gallons of wort, for a period ofaround 90 minutes, must have consumed a lot of energy.

Somewhere at home, I've got a brewing log detailing thevarious beers I produced over the years, and I must try and find it sometime,as there was a substantial amount. I started out using books edited by the lateDave Line, who was one of pioneers of mashing at home – as opposed to brewingusing malt extract. I later switched to the CAMRA sponsored, home brewing series,written by Graham Wheeler. There's plenty of opportunity here for some further articlesabout home - brewing which I might get round to writing, once I fully retire. Finally, and quite by chance, I met a character on our most recent cruise, whowas a dedicated full-mash, home brewer. We also met his wife who, came acrossas not being quite so keen on her husband’s “hobby”! It was good chatting tothis individual, as well as encouraging to learn that there are still home-brewersout there, dedicated to keeping this ancient craft alive.

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Another little video. This one taking a look at a specific 4d Mild Ale recipe: 1939 Youngs Ale.



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It's not all big IPAs and blousy sour ales in Irish beer these days. Kinnegar, for example, is being fierce responsible with Short Stack, a "mid-strength" IPA of 2.7% ABV. It's a pale golden colour and doesn't look watery. The aroma is brightly zesty, suggesting mandarin and Seville orange, with perhaps an extra herbal complexity lurking behind. The flavour unfortunately doesn't follow through there, and I found it unpleasantly dry, with a caraway or sesame savoury husky quality. The fruit element is no more than a pinch of zest in the finish, although the herbal side does emerge as it warms: a grassy, rye-like spice. I blame the flavour problem on the gravity. There's a thinness which probably shouldn't be surprising, but it's unhelpful regardless, and seems to be quashing the hop character. No magic tricks here: it's a compromised beer and, unfortunately, it tastes it. I get that there's a market for lower-strength products, but I also think one would be better off drinking fewer full-strength ones.

We may be some months past elderflower season, but Kinnegar has an Elderflower Saison as Brewers At Play 51. The strength is still modest, at only 4.8% ABV, and it's the pale yellow shade of lemon barley water. I'm not sure if the appearance is a factor in how it smells like a witbier, but it does, mixing light citrus, grainy cereal and a background Belgian yeast spice. So the flavour was something of a surprise: it's very banana-forward, bringing us from witbier to weissbier without passing through saison on the way. It took a glance at the can to remind me that elderflower should be a feature too, and that does, in fairness, arrive late, adding a second kind of fruity sweetness to the whole picture. I'm a little disappointed by the lack of saison crispness, finding it just a bit too fat and sugary to be properly "farmhouse", if you know what I mean. Neither spice nor funk feature. It's not a bad beer; just a bit basic. Take a very light and simple saison, add elderflower-flavoured syrup, and you're done. Not very playful. I'm willing to accept that the concept is sound, but I'd like some extra heft. Raise the ABV to 6% or so, and I reckon it would be an altogether more cheering experience.

And that's this series done. Doors open at 4pm today at the RDS. Let's see what Ireland's breweries have for us next.

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My YouTubes seem to be taking off. At least by my very modest terms. This is the link to my channelhttps://www.youtube.com/@patto1ro
Recently, I've been concentrating on short - 5 minutes, or so - videos about beer styles. Which seem to be going down well.
Do you look that sort of content, or would you prefer I concentrate on something else? Let me know. I'm totally open to suggestions.
I quite enjoy doing the short videos. Partly, because they are short and don't take long to edit. Or record. It's just a single take with a few coughs and ers chopped out. As you can probably tell, I'm not too worried about the production values. It's about the content.
I'm trying to be informative, without getting bogged down in too much detail. Pretty much the opposite of my books.
Let me know if you think it's working.




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The author in his natural state… Here we are again. Me, I am semi-bachelor boy this week as the last two kids moved into their own places across town over the summer and the Euro-eldest is hosting herself and an aunt. So… here I am and, obviously, I have, you know… chores. Winter, after all, … Continue reading "Your Cooler Yet Still Cozy Beery News Notes For The First Hints Of The Coming Autumn"

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