Pubs Galore Forums - Blog Tracker https://forums.pubsgalore.co.uk/ Keep track of all the other interesting pub activity out there. en Sun, 19 Jul 2026 10:11:40 GMT vBulletin 60 https://forums.pubsgalore.co.uk/images/misc/rss.png Pubs Galore Forums - Blog Tracker https://forums.pubsgalore.co.uk/ Shut up about Barclay Perkins - Youngs hops in 1940 https://forums.pubsgalore.co.uk/showthread.php?49153-Shut-up-about-Barclay-Perkins-Youngs-hops-in-1940&goto=newpost Sun, 19 Jul 2026 07:52:28 GMT *Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2026/07/youngs-hops-in-1940.html)* Image:... Visit the Shut up about Barclay Perkins site

As you read this, I should be on my holidays in Canada. Hence the need to bash out a whole load of posts to cover the time I'll be away. That's why there have been so many Young's posts. Hops now. Which are pretty much the same as in 1939. Except there are no Worcester hops. This time they’re all from Kent. Some, in the case of the Pale Ales, being the classiest from the county: East Kent. Which would be something most likely along the lines of Goldings.

The hops are about the same age as in 1939. From the most recent season of the one before. The older ones being cold stored (that’s what CS means). All the beers contain at least two types of hops and some three.


Youngs hops in 1940
Beer Style hop 1 hop 2 hop 3
A Mild Kent 1939 Kent 1938 CS
X Mild Kent 1939 Kent 1938 CS
PAB Pale Ale Kent 1939 Kent 1938 CS EK 1939 CS
PA Pale Ale Kent 1939 Kent 1938 CS EK 1939 CS
P Porter Kent 1939 Kent 1938 CS
S Stout Kent 1939 Kent 1938 CS
XXX Strong Ale Kent 1939 Kent 1938 CS
XXXX Strong Ale Kent 1939 Kent 1940 Kent 1939 CS
Source:
Young's brewing record held at Battersea Library, document number YO/RE/1/9.



More... ]]> Blog Tracker Blog Tracker https://forums.pubsgalore.co.uk/showthread.php?49153-Shut-up-about-Barclay-Perkins-Youngs-hops-in-1940 Shut up about Barclay Perkins - CA This is Eighty Shilling part three https://forums.pubsgalore.co.uk/showthread.php?49152-Shut-up-about-Barclay-Perkins-CA-This-is-Eighty-Shilling-part-three&goto=newpost Sat, 18 Jul 2026 14:11:36 GMT *Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2026/07/ca-this-is-eighty-shilling-part-three.html)* I explain... Visit the Shut up about Barclay Perkins site

I explain another 80/- recipe. 1933 William Younger Export.



More... ]]> Blog Tracker Blog Tracker https://forums.pubsgalore.co.uk/showthread.php?49152-Shut-up-about-Barclay-Perkins-CA-This-is-Eighty-Shilling-part-three <![CDATA[Shut up about Barclay Perkins - Let's Brew - 1851 William Younger 80/-]]> https://forums.pubsgalore.co.uk/showthread.php?49151-Shut-up-about-Barclay-Perkins-Let-s-Brew-1851-William-Younger-80&goto=newpost Sat, 18 Jul 2026 07:06:55 GMT *Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2026/07/lets-brew-1851-william-younger-80.html)* Image:... Visit the Shut up about Barclay Perkins site

Just for demonstration purposes, here’s a recipe of a Shilling Ale 80/-. Which, as you must be bored of hearing by now, has no connection with modern 80/-. Other than the name, obviously.

It has a pretty decent gravity of 1085º, though a poor rate of attenuation leaves it under 7% ABV. Which is pretty typical of Shilling Ales. They mostly have quite high finishing gravities.

Like the 60/- from the same year, the recipe is very simple. Though the two beers weren’t parti-gyled together, the recipes are pretty much the same. Two types of pale malt, one of which was Scottish. And that’s it for the grist.

There were three types of English hops: Kent, East Kent and Farnham. Pretty classy ones. With latter two generally being the most expensive types of hops. There’s no indication of the vintage of any of the hops.
1851 William Younger 80/-
pale malt 26.25 lb 100.00%
Goldings 90 min 2.50 oz
Goldings 60 min 2.00 oz
Goldings 30 min 2.00 oz
OG 1085
FG 1034
ABV 6.75
Apparent attenuation 60.00%
IBU 72
SRM 8
Mash at 154º F
Sparge at 184º F
Boil time 90 minutes
pitching temp 56º F
Yeast WLP028 Edinburgh Ale
Here's a short YouTube video I made about Eighty Shilling.


And here's a video about this specific recipe:



More... ]]> Blog Tracker Blog Tracker https://forums.pubsgalore.co.uk/showthread.php?49151-Shut-up-about-Barclay-Perkins-Let-s-Brew-1851-William-Younger-80 Retired Martin - HOLY COW ! THE AIREDALE HEIFER, nr KEIGHLEY https://forums.pubsgalore.co.uk/showthread.php?49150-Retired-Martin-HOLY-COW-!-THE-AIREDALE-HEIFER-nr-KEIGHLEY&goto=newpost Fri, 17 Jul 2026 21:39:06 GMT *Visit The Retired Martin site (https://retiredmartin.com/2026/07/17/holy-cow-the-airedale-heifer-nr-keighley/)* July 2026. Sandbeds. Keighley.... Visit The Retired Martin site

July 2026. Sandbeds. Keighley. Two hours into Day 6 of the Cask Camino; time for a posh pub break on the very edge of Riddlesden, technically in Sandbeds though I can’t see it on the canal walk map. In fact, ChatGPT told me it was the best pub in Keighley, and you’ll know that ChatGPT… Continue reading HOLY COW ! THE AIREDALE HEIFER, nr*KEIGHLEY

More... ]]> Blog Tracker Blog Tracker https://forums.pubsgalore.co.uk/showthread.php?49150-Retired-Martin-HOLY-COW-!-THE-AIREDALE-HEIFER-nr-KEIGHLEY Retired Martin - CASK CAMINO DAY 6 – BINGLEY TO RIDDLESDEN https://forums.pubsgalore.co.uk/showthread.php?49149-Retired-Martin-CASK-CAMINO-DAY-6-–-BINGLEY-TO-RIDDLESDEN&goto=newpost Fri, 17 Jul 2026 15:44:17 GMT *Visit The Retired Martin site (https://retiredmartin.com/2026/07/17/cask-camino-day-6-bingley-to-riddlesden/)* July 2026. Bingley, Bradford. Yes,... Visit The Retired Martin site

July 2026. Bingley, Bradford. Yes, Day 6. Some folk would have finished the Leeds to Liverpool Canal walk by now, especially with a tailwind. Like me, Mrs RM knows it’s about the journey, not the destination (even if that is the Azvex Taproom at Stanley Dock), so we booked two (2) nights at the rundown… Continue reading CASK CAMINO DAY 6 – BINGLEY TO*RIDDLESDEN

More... ]]> Blog Tracker Blog Tracker https://forums.pubsgalore.co.uk/showthread.php?49149-Retired-Martin-CASK-CAMINO-DAY-6-–-BINGLEY-TO-RIDDLESDEN <![CDATA[Tandleman's Beer Blog - A Good Point by B and B]]> https://forums.pubsgalore.co.uk/showthread.php?49148-Tandleman-s-Beer-Blog-A-Good-Point-by-B-and-B&goto=newpost Fri, 17 Jul 2026 13:38:12 GMT Visit the Tandleman's Beer Blog site

Boak and Bailey made a point a couple of weeks ago which struck a chord with me. They said "We’ve decided to spend a week blogging like it’s 2008 again: more posts, shorter posts, and more bouncing off other bloggers." Ah the good old days.
Back then when I used to post a lot - and I've been having a look at my old stuff and you should too - it's great stuff and a lot of it short. A remark about a pub or two, or a beer, or a little industry comment. Maybe a longer piece about a more complex subject. Much more enjoyable and frankly a lot easier to do. It doesn't take much to see my enthusiasm for blogging has slowly but surely declined and actually I'd like to arrest that. I'll never get back to the heady days of hundreds of posts, but on the basis of little and often I think I might manage a few more. I still have plenty to say and for many reasons,I don't find the writing time - or the inspiration and inclination - so easy to find. Among other things, you can probably blame YouTube for that. There though, I can also find a lot of beery stuff - much of it wrong or too obvious - but either way, I am kind of drawn in. You can learn a lot from YouTube, though not all of it worthwhile even when it hooks you in.
So, on that basis, I recommend to you all this channel. WandoJames is co-owner of the Big 6( Big Six sometimes) pub in Halifax and he specialises in how British pubs and pub culture have changed since the Beer Orders and are changing and adapting still. If you want to get a better grasp of how pubs operate, the different models and pressures as well as the subtle changes that many will only notice after they are pointed out then his channel Pubs, Pints and Places is for you. So I won't rattle on. And James doesn't either. His stuff is just a few minutes long. Why not have a look at Wando James and you can thank me later by letting me know in the comments what you think.
According to CAMRA, the Big 6 is derived from a mineral water company that operated here a century ago, whose memorabilia adorn the walls. It isn't (as I originally thought) its street number.
My only visit was to attend the funeral of the late Tony Allen of Phoenix Brewery fame. I must go back when it isn't so crowded. In the meantime Retired Martin wrote about here. It is rightly in his top 100 pubs.


More... ]]> Blog Tracker Blog Tracker https://forums.pubsgalore.co.uk/showthread.php?49148-Tandleman-s-Beer-Blog-A-Good-Point-by-B-and-B The Beer Nut - A two, three, four https://forums.pubsgalore.co.uk/showthread.php?49147-The-Beer-Nut-A-two-three-four&goto=newpost Fri, 17 Jul 2026 10:07:13 GMT *Visit The Beer Nut site (https://thebeernut.blogspot.com/2026/07/a-two-three-four.html)* Image:... Visit The Beer Nut site

In the discourse around beer, one often sees it noted that the simplistic veneration of ever-bigger numbers, common a decade and more ago, has subsided. The IBU race is over, and conscientious beer drinkers, some of them even in the US, have come to recognise that stronger beer is not automatically better than weaker beer. However, I think there are still vestiges of The Old Ways to be found, including the exponential growth of IPA subgeneres: double was followed by triple for no rational reason, and brewery science (or, more likely, brewery marketing) has continued the stylistic inflation. Today we follow the pattern via one brewery: SOMA Beer of Girona in Catalonia.

Representing double IPA is Lag, at 8% ABV. It's fully hazed up and especially pale, which I'm taking as a good sign: no nasty oxidation here. And indeed it smells very fresh, having been about a month in the can. Ripe mango and mandarin segments form the aroma, as well as a generous dollop of vanilla custard. That had me worrying it might taste sickly, but the flavour is clean. The custard sits at its centre but is prevented from turning cloying by a citric bite, adding oily lime zest and a squeeze of tart lemon juice. But there's something else. Yes, I know it's a full-strength double IPA, but it's also the first and weakest of a set of three, so I wasn't prepared for how hot it is. The texture is dense, almost chewy, and there's a burn to the flavour -- not unpleasant, though definitely surprising. That descends to become a wholesome glow in one's belly. This is a tasty and well-made beer -- hazy DIPA as the Lord intended -- but I was somewhat on edge at the thought of scaling up.

The burn warning continues with Ripple, a 10% ABV triple IPA with an all-Kiwi hop combination of Nectaron, Waimea and Motueka. A blast of heat is fair game for the style, though, and like the best examples, this one burns cleanly, with no unpleasant solvent notes. There's nuance too: a concentrated tropical fruit cordial lands in at the middle, and there's a more involved herbal and medicinal bitterness when it finishes. Despite all that, it rounds out in tidy fashion, with no significant aftertaste. On a warm evening, I took my time sipping through it and enjoyed it a lot. Prepare for a big beer with a big flavour, because it makes no apologies for being one of those, but equally it has been put together with skill and makes good use of big hops and big gravity to deliver a tremendously fun experience. Bring on the big lad!

Despite the glaring obviousness of the concept, quadruple IPAs are fairly thin on the ground. I've only previously had a couple. Today's set is completed by Midnight Club, SOMA's quadeepa. The ABV tops out at 12%. It looks pretty similar to the others: an opaque emulsion, but pale yellow, and therefore free of any oxidation that might make the promised big hopping suboptimal. The aroma is a fairly standard mix of tropical and stonefruit, and if anything it smells less hot than the triple IPA. The texture is where the difference lies. This is milkshake-thick; a beer which requires muscle to pull it out of the glass and down the throat. Hoppy custard. There's a bit of a burn, but not as much I thought there would be, and more of that hard herbal bitter side, turning almost waxy. The bitterness is what makes it different to your standard strong murk. There's no room for fruity niceties here: the hops are aggressive, as is the mouthfeel. I get a sense of a beer that wants to be taken seriously but is just camply silly instead. While it isn't unpleasant, going quadruple is no kind of upgrade on double or triple.

All told, these three aren't really different styles of beer. Strong and hoppy haze is what it is, and there are no significant variations between 8% and 12% ABV that justify according them separate styles. I will, however, say that SOMA is very good at doing it. I'm painfully aware of how many different things they could have got wrong here, throwing their beers out of whack, but it's expert poise and subtlety all the way through. You're on a crazy ride through Silly Town, but the driver has total control over the vehicle at all times and you will arrive safely, if perhaps a little dizzy.

More... ]]> Blog Tracker Blog Tracker https://forums.pubsgalore.co.uk/showthread.php?49147-The-Beer-Nut-A-two-three-four Shut up about Barclay Perkins - Youngs adjuncts and sugars in 1940 https://forums.pubsgalore.co.uk/showthread.php?49146-Shut-up-about-Barclay-Perkins-Youngs-adjuncts-and-sugars-in-1940&goto=newpost Fri, 17 Jul 2026 07:36:39 GMT *Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2026/07/youngs-adjuncts-and-sugars-in-1940.html)* Image:... Visit the Shut up about Barclay Perkins site

There’s still just a single adjunct: flaked oats. Appearing in the Porter and Stout in small quantities. Though more than at many rival London breweries, such as Whitbread and Barclay Perkins, where it was often less than 1% of the grist. I’m assuming the oats are an adjunct. The brewing records don’t indicate their form, simply calling them “oats”.

There’s one new type of sugar, “OM”, a proprietary sugar along the lines of CDM (Caramelised Dextro-Maltose). Used in in the Porter and Stout.

Otherwise, everything is much the same as in 1939. Though the average percentage has decreased from 11.8% to 9.3%. Which is where the extra malt came from.

Malt extract is in most of the beers, except it’s been dropped from Porter and Stout. No. 1 invert is in the two Pale Ales. As you would expect. And No. 3 invert in all the dark beers.

Bit of a shock that there’s no caramel in the Black Beers. It does pop up in all the other dark beers, however.
Youngs adjuncts and sugars in 1940
Beer Style flaked oat malt extract no. 1 sugar no. 3 sugar OM caramel total sugar
A Mild 3.27% 4.35% 0.95% 8.57%
X Mild 2.36% 4.72% 0.79% 7.87%
PAB Pale Ale 2.82% 8.45% 11.27%
PA Pale Ale 2.82% 8.45% 11.27%
P Porter 5.00% 5.00% 5.00% 10.00%
S Stout 5.00% 5.00% 5.00% 10.00%
XXX Strong Ale 2.36% 4.72% 0.79% 7.87%
XXXX Strong Ale 2.36% 4.72% 0.79% 7.87%
Average 9.34%
Source:
Young's brewing record held at Battersea Library, document number YO/RE/1/9.




More... ]]> Blog Tracker Blog Tracker https://forums.pubsgalore.co.uk/showthread.php?49146-Shut-up-about-Barclay-Perkins-Youngs-adjuncts-and-sugars-in-1940 <![CDATA[Paul Bailey's Beer Blog - The Bean re-opens after major refit]]> https://forums.pubsgalore.co.uk/showthread.php?49145-Paul-Bailey-s-Beer-Blog-The-Bean-re-opens-after-major-refit&goto=newpost Fri, 17 Jul 2026 05:33:36 GMT Visit the Paul Bailey's Beer Blog site

Exactly a week ago, I was in Tonbridge mid-morning, havingleft my car at one of the local garages, for a re-gas of the air-conditioningsystem, of all things. It was Mrs PBT’sidea to address the issue of the failing air-conditioning, even though she isnot a regular occupant in the passenger seat, but with a week or more into thethird heatwave of the summer, I had to admit that the prospect of yet anotherjourney home from work in a steaming hot car, had definitely lost its appeal. I agreed with my wife, as she knew I would, and consequentlybooked the vehicle in at a well-known chain that fits accessories andessentials, such as tyres exhausts, batteries etc. quickly. They also service and re-gas car air conditioning systems.
With the car booked in at 10am, and the work scheduled totake just over an hour, what was there for a poor boy to do? "As sleepyTonbridge town just ain’t no place for……………" well, you know the rest of StreetFighting Man. Fortunately the solution came quickly in the form of a visit tothe Humphrey Bean – Tonbridge’s JDW outlet, which had just reopened after amajor refit. The seven-week closure saw the chain pumping £713,000 into asignificant refit, which was definitely much more than just a lick of paint.
Stepping inside, I wasn’t quitesure what to expect, and the first, quite subtle change I noticed was theimprovement to the front door arrangement, which looks as if it’s designed tocut down on drafts. Not an issue in the summer, of course, but a feature thatundoubtedly, will come into its own during the rest of the year. The thing that hasn’t changed, ofcourse, is the overall layout. I don’t know why, but perhaps I was expectingsomething a little bit more adventurous, to what we got. However, the layout ofa lengthy bar along a substantial side of the RH wall, obviously works, so whybother changing it?
The interior scheme embraces deep,dark reds, complemented, of course, by a brand-new, and uniquely patternedWetherspoon’s carpet. Whilst many people will be aware of Spoon’s policy oncarpets for their pubs, not everyone is and so, as stated above, as well areminder for those who already know, every one of Wetherspoon’s pubs has itsown, unique patterned carpet. In terms of layout, there is a comforting mix of the familiar and the modern, especially for regularvisitors. To theright of the entrance, the two large booth seating areas, flanked by bookcaseshave been preserved, although they now boast fresh upholstery. Further inside, the familiar longbar remains in its usual position, but it has been given a much needed updatewith illuminated pictures of Tonbridge across the front panels. The largefirepit area towards the rear also remains intact as a central feature.
Customers can explore a range ofdisplays, including the history of Tonbridge School, the story of local19th centurycharacter HumphreyBean, the life and work of war poet Sidney Keyes, the literary connections ofE.M. Forster, and the intricate craftsmanship behind Tunbridge Ware. One of the most notableenhancements is the installation of a row of comfortable booths along the backright wall. Complete with accessible power sockets, they provide an ideal spacefor guests looking to work, study, or spend a few productive hours on a laptop.
Outside, the beer garden has been redesigned. The previously tiered section at the far end has beenlevelled, creating a more practical and versatile outdoor space for visitors toenjoy. The number of plants, plus shrubs has been reduced as well as the spacedevoted to them – probably good news for hay fever sufferers, and also good forwater conservation in the current, near drought conditions. One observation I noted, fromanother commenter, concerned the toilets, pointing out that little, if anything, had changed inthis area.
I didn’t venture inside to try them, despite the well-known diureticeffect of two mugs of coffee, but with outside temperatures already heading towards the30’s, I had no pressing need to make use of the “facilities”. So, as the oldsaying goes, “If it isn’t broke, don’t try fixing it”.The only other change I noticed was that theformer two banks of hand pulls, one at each end of the bar, have been replacedby a slightly larger, single set of pumps, which seems a far more sensiblemodification – one that makes a lot more sense for both punters and bar staff,alike.
Before wrapping this post up, it’s worthtaking a look back at the lines I wrote describing what I saw, and how I felton the first time I set foot in the HumphreyBean. I stated that I was decidedly underwhelmed, even though then, like nowI wasn’t sure what to expect. The issue lies with the building itself, and it’sworth remembering that the Bean was formerly Tonbridge’s main Post Office – a crownbuilding, no less. The rear section of the building, was the section thatnone of the public ever saw, because back in the day, it was also the town's sortingoffice, and area, with its shed-like appearance is where the bar is situated.
So, given that the architects hada rather mishmash of a building to work with, it’s not surprising that the Beanlooks like it does today. It's fair to say the pub is not one of JDW'smost imaginative conversions, although the designers made the best of what wasthere. The smaller and more cosy section at the front, (the area with a ceilingof normal height), is where the Post Office counters were, originally sited.Contrast this with the shed/green house section and you’ll appreciate where I’mcoming from. To be fair, this section is brightand airy, with plenty of tables, and includes a raised area on the left-handside. This section leads through to a large, attractive and well laid outgarden, which looks out across the River Medway to Tonbridge's imposing 13thCentury castle. This is without a doubt the Humphrey Bean's best feature. The Humphrey Bean has long been something of a Tonbridge institution, and it is hard to imagine what thetown was like before Wetherspoon's came on the scene.

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More... ]]> Blog Tracker Blog Tracker https://forums.pubsgalore.co.uk/showthread.php?49145-Paul-Bailey-s-Beer-Blog-The-Bean-re-opens-after-major-refit Retired Martin - GOING LOW IN NEEPSEND SOCIAL CLUB https://forums.pubsgalore.co.uk/showthread.php?49144-Retired-Martin-GOING-LOW-IN-NEEPSEND-SOCIAL-CLUB&goto=newpost Thu, 16 Jul 2026 22:02:16 GMT *Visit The Retired Martin site (https://retiredmartin.com/2026/07/16/going-low-in-neepsend-social-club/)* July 2026. Kelham. Sheffield. I know... Visit The Retired Martin site

July 2026. Kelham. Sheffield. I know jealousy is a terrible thing, but I really am jealous of Simon’s frenetic progress towards completion of the Beer Guide. It’s not always fun, and BRAPA has the really scary stuff still to come (probably in a boat in a storm near Sark), but nothing gives you that adrenaline… Continue reading GOING LOW IN NEEPSEND SOCIAL*CLUB

More... ]]> Blog Tracker Blog Tracker https://forums.pubsgalore.co.uk/showthread.php?49144-Retired-Martin-GOING-LOW-IN-NEEPSEND-SOCIAL-CLUB Retired Martin - YE OLDE MUSTARD POT, MIDHOPESTONES https://forums.pubsgalore.co.uk/showthread.php?49143-Retired-Martin-YE-OLDE-MUSTARD-POT-MIDHOPESTONES&goto=newpost Thu, 16 Jul 2026 17:42:28 GMT *Visit The Retired Martin site (https://retiredmartin.com/2026/07/16/ye-olde-mustard-pot-midhopestones/)* July 2026. Midhopestones. Sheffield. The... Visit The Retired Martin site

July 2026. Midhopestones. Sheffield. The Number 57 from the bottom of our hill (doesn’t really narrow it down) terminates at Unsliven Bridge 49 minutes later. I had no idea what Unsliven Bridge was, apart from a sense it was beyond the darkest recesses of Stocksbridge, a Sheffield suburb I’ve barely touched, for good reason. Jamie… Continue reading YE OLDE MUSTARD POT,*MIDHOPESTONES

More... ]]> Blog Tracker Blog Tracker https://forums.pubsgalore.co.uk/showthread.php?49143-Retired-Martin-YE-OLDE-MUSTARD-POT-MIDHOPESTONES Retired Martin - THAT 18 MINUTES IN GRANTHAM SPOONS IN FULL https://forums.pubsgalore.co.uk/showthread.php?49141-Retired-Martin-THAT-18-MINUTES-IN-GRANTHAM-SPOONS-IN-FULL&goto=newpost Thu, 16 Jul 2026 11:22:21 GMT *Visit The Retired Martin site (https://retiredmartin.com/2026/07/16/that-18-minutes-in-grantham-spoons-in-full/)* July 2026. Grantham. From... Visit The Retired Martin site

July 2026. Grantham. From Sheffield to Waterbeach to see Dad and back in the same day isn’t ideal. But I don’t really want to be hanging around in Cambridge when I could be back with Mrs RM, planning the next leg of our epic Cask Camino (which hit a slight big snag this afternoon). Life… Continue reading THAT 18 MINUTES IN GRANTHAM SPOONS IN*FULL

More... ]]> Blog Tracker Blog Tracker https://forums.pubsgalore.co.uk/showthread.php?49141-Retired-Martin-THAT-18-MINUTES-IN-GRANTHAM-SPOONS-IN-FULL <![CDATA[Tandleman's Beer Blog - Understanding Gen Z]]> https://forums.pubsgalore.co.uk/showthread.php?49140-Tandleman-s-Beer-Blog-Understanding-Gen-Z&goto=newpost Thu, 16 Jul 2026 11:22:21 GMT Visit the Tandleman's Beer Blog site


I was pretty struck by an article in the Sunday Times this week. Written by Charlotte Ivers, it discusses the toxic effects on Gen Z caused by their use of smartphones and by extension, social media. Seemingly Gen Z suffers from Obsessive Compulsory Disorder (OCD) in astonishing numbers. This particularly affects young women for whom the percentage is 6.1% against a national figure of 2.2%. As a whole, mental health issues are suffered by almost a third of the Gen Z cohort. That is, those born between 1997 and 2012.It seems for Gen Z that short form video sequences and addictive social platforms make this generation, which has known nothing else, find focussing difficult and affects their ability to think and interact with others on a one to one basis. A little bit of googling takes the matter further, explaining that this generation fears judgement, suffers stress in dealing with other people and that they counter this subconsciously by maintaining a blank expression or averting their gaze, simply as a way to organise thoughts and process what is needed in interactions. Looking people, in particular older people, in the eye can be a step too far for many.
This brings me back to beer and pubs. I have, from time to time, moaned about this sort of thing, but I suppose I'm saying that maybe I should look on it a bit more benignly than I have hitherto. Perhaps I'm realising it isn't as easy for some of the youngsters of today as it was for me as a 19 year old when I first worked in a pub - though it was a still very daunting. Different times - different pressures.
Then we were from a generation - the first after the Second World War - that was expected to sink or swim. It was the world we knew. Being told to chat to customers and perform in a certain way was accepted. That was how it was everywhere. It was tell, not show. In the 1970s West of Scotland, the Boss did explain the various niceties as being designed to bring repeat custom, but in the main at work in those days, it was "Dae as yer telt." Nowadays, it seems that a more egalitarian way, such as "You all right there?" is seen by Gen Z as perfectly acceptable to both give and receive in most circumtances.
Things have moved on - for better or worse and now I'm sort of concluding that pushing back and complaining about lack of interaction or proper training in pubs is somewhat pointless and the current position should be regarded as just how it is now. Reacting to the staff concerned or even to the management isn't going to change anything, and if what I read is true, likely just to add to the mental pressure that some young people feel.
Oh I know this isn't universal and that a bit of gentle "show and explain" training wouldn't be a bad thing at all, but I'm just going to try and get over it. For my generation, we can just say with certainty "Life is too short" and go and quietly sup our pints. Elsewhere if needed. And know, as all generations do, that we did it better.
Unless they are being deliberately couldn't care less, or cheeky, or offhand, or lazy, or just ignore you........... Well that didn't last long!


More... ]]> Blog Tracker Blog Tracker https://forums.pubsgalore.co.uk/showthread.php?49140-Tandleman-s-Beer-Blog-Understanding-Gen-Z A Good Beer Blog - Your Clear and Crisp Mid-July 2026 Beery News Notes For A Smoky Sm https://forums.pubsgalore.co.uk/showthread.php?49139-A-Good-Beer-Blog-Your-Clear-and-Crisp-Mid-July-2026-Beery-News-Notes-For-A-Smoky-Sm&goto=newpost Thu, 16 Jul 2026 09:10:41 GMT *Visit A Good Beer Blog site... Visit A Good Beer Blog site

Wednesday morning news said that Toronto had the worst air quality on the planet. Around here at the other end of the big lake, Tuesday at 11:30 pm was a bit nuts, too. Getting out of the car after picking up the kid from work, it was like I was leaning right over the BBQ … Continue reading "Your Clear and Crisp Mid-July 2026 Beery News Notes For A Smoky Smoggy Thursday"

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You probably realise by now how fascinated I am by Lager. Especially oldie-timey Lager.

The following passage from the Journal of the Institute of Brewing explains the different types of Lager at the start of the 20th century. It breaks them down by region and strength. Rather surprisingly, along with Bohemia, Bavaria and Vienna, the USA is also included. Which is probably fair enough, now I think about it.

The strength types are a bit odd, as it doesn't seem to include Bock. Or, at least, to lump it in with Export.
Our attention must now be directed to the principal subject of this evening's paper: Lager Beers ("Lager Biere"). Of these there are four recognised types :—Bohemian, Vienna, Bavarian, and American. As a general rule, three varieties of each are brewed: Light, Ordinary or Summer Lager, and Export. The exports are all brewed considerably stronger and contain more alcohol. All the types vary a good deal in colour, flavour, palate-fulness, amount of hops, acidity and alcohol. For example :—1. Bavarian and Munich beers possess a light to dark-brown shade of colour, are lightly hopped, and are characterised by their palate fulness, sweet taste and malt flavour. Their gravities vary from 12.5° to 15.0° B. in the Light, and from 15.0° to 18.0° B. in the Export beers.2. The Bohemian are light-yellow, as in the case of the Pilsener, to a peculiar greenish-yellow colour. They taste somewhat sharp, dry and wine-like, but with a prevailing bitter of hops as opposed to the lightly-hopped Bavarians. Their gravities vary from 10.5° to 11.5° B. for the Light, and from 11.0° to 12.8° B. for the Heavy.3. The Vienna Lagers come somewhere midway between the Bavarian and Bohemian, especially as regards colour, hops, and taste. The gravities vary from 10.5° to 13.5° B. in the Light, and from 13.5° to 15.5° B. for the Heavy and Export beers. The larger amount of the common beer of Vienna is brewed at a gravity of 13.5° B.4. The American Lagers generally follow the German rather than the Austrian types, yet differ considerably in the many American cities.
"Lager Beers" by James Grant in Journal of the Institute of Brewing Volume 15, Issue 3, May 1909, page 379.
It's odd that they state American beers were mostly of the German type. Surely most were of the Bohemian type, generally being very pale. There aren't any details with regard to strength, unfortunately.


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