Cambridge Beer Festival Guide 2013

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The official programme for the Cambridge CAMRA Summer Beer Festival. Contains the beer, cider, wine and cheese lists.

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  • 40th Cambridge Beer Festival 3

    Welcome to the 40th Cambridge Beer Festival

    Back in 1974 Cambridge held thefirst ever CAMRA beer festival.Since those relatively smallbeginnings (see elsewhere in this

    programme) both CAMRA and thefestival have grown. CAMRA now has

    nearly 150,000 members, and this beerfestival is one of the largest in the country.

    As well as celebrating 40 years of theCambridge Beer Festival, this year also marksthe 60th anniversary of the discovery of thestructure of DNA. In February 1953 FrancisCrick & James Watson rushed in to the Eagleon Benet Street to announce that they haddiscovered the secret of life. Working in theCavendish Laboratory (then nearby on FreeSchool Lane) and using data from RosalindFranklin & Maurice Wilkins they had workedout the now-famous double helix structure.DNA is responsible for transmittinginformation to each new generation of allliving cells. From just four simple components,these long chains build up in to genes, whichtell the cell how to make proteins. One verywell-studied organism is Saccharomycescerevisiae brewers yeast. The gene adh1 isperhaps of particular interest to us at the beerfestival it describes a protein which takessugar and converts it to alcohol and carbondioxide.

    So whatever beer, cider, mead or wine youenjoy here today, the living things responsiblefor much of the flavour have at the core oftheir cells a molecule whose secrets wereuncoiled sixty years ago, only a few miles fromhere.

    Remember to vote for your favourites in ourbeer, cheese and cider of the festivalcompetitions. Voting forms are available at theglasses counter and around the bars.

    Like all CAMRA festivals, Cambridge isorganised and run entirely by volunteers, andwe're always looking for more help. If you lookaround whilst at the festival, youll see that

    although it can be hard work its also a lot offun and youll find you make a number of goodfriends at the same time. If you'd like to joinus, ask any volunteer.

    Please don't drink and drive. We also havesome young children on site during somesessions, so please moderate your language.Finally, remember the festival is near aresidential area, so please leave quietly it willhelp us to continue to use this site in futureyears.

    FIRST AIDWe have qualified first aid personnel on site.If you find that you need attention please askone of our stewards (the ones in yellow t-shirts or fleeces) or any other member ofstaff who will be able to contact a first aider.

  • Buying Your Beer

    Whether youre a seasoned visitor or this isyour first time at a beer festival, here are a fewtips to help both you and our volunteer staffhave an enjoyable time.

    GLASSESYoull need a glass, so if you havent broughtyour own you can buy one from the glassesstall. If you don't want to keep your glass atthe end of the session, you can return itundamaged to the stall for a refund. Glassesare oversized and lined at third, half and pintmeasures. This is to ensure that you get a fullmeasure something CAMRA campaigns for.

    BARSBeers are arranged on the bars in alphabeticalorder by brewery (with a few exceptions).Staff will only serve beers from the bar atwhich they are working, so please checkcarefully before ordering. The beers listed inthis programme are those that we've orderedfrom the brewers, but we can't guarantee thatthey'll all be available all the time. Some beersmight be available that arent listed. Pleaserefer to the signs on the cask ends to seeexactly whats on, and the prices.

    Ciders, perries, mead, wine and foreign beersall have their own bars.

    As with any pub, it is an offence to buy (orattempt to buy) alcohol if you are under 18, orfor anyone under 18. Like many pubs in thearea, we operate a Challenge 21 scheme. So ifyou look under 21 you may be asked for IDto prove you are over 18.

    STAFFThe festival is organised and runentirely by volunteers real aleenthusiasts who are doingthis because its fun. Dofeel free to ask us aboutthe beers, ciders and

    the other drinks we have we like talkingabout them and usually know quite a bit. Youcan even ask for a taste if youre not sure.

    BAR ETIQUETTEWhen youre at the bar please note thefollowing to ensure that we can serve you asquickly as possible.

    Try to make your decision before orderingand have your money ready.

    Stand as close as you can to the right placeon the right bar.

    When you have your drinks move away fromthe bar as quickly as possible to allow others tobe served.

    Were only human, so please be patient! Wetry to serve everybody in turn, but when werevery busy it can be difficult to keep track. Notethat drawing attention to yourself by bangingglasses, money etc. on the bar tends to becounterproductive.

    Finally, enjoy the festival!

    4 40th Cambridge Beer Festival

  • CAMRA doesnt just organise beer festivals. Wealso campaign year-round for the drinker, onboth a local and national basis. The last yearhas seen some great successes.

    On a national scale, the beer duty escalatorhas been scrapped. This policy was introducedby the last government in 2008 and continuedby the current one. This meant that duty onbeer was increasing by 2% above inflationevery year. CAMRA and other organisationshave campaigned hard to get this policyrevoked, and at this years budget thechancellor not only stopped the escalator butwent one better, actually reducing b r dutyfor the first time since the 1950s.

    Locally, Cambridge City Council hasintroduced new planning guidelines thatexplicitly recognise pubs as things worthprotecting. This has made it harder for pubs tobe demolished and turned in to housing,making a fast return for the developer butdepriving the area of yet another pub. Weve

    already seen planningpermission denied on afew pubs that mightotherwise havegone. Some ofthese pubsunfortunatelyremain closed,but a number ofpubs have re-openedrecently or are about to for example, theHaymakers, the CarpentersArms and the Brunswick(formerly Bird in Hand).

    There are still loopholes in the planning lawthat let pubs close and turn in to shops orestate agents. Were working with the citycouncil to resolve these. Were also workingwith the planning authorities outside the cityto try and introduce planning guidelines thatwill work in those areas.

    There are two things you can do to keep yourlocal pub open:

    USE IT. Too often communities onlyrecognise the value of a pub once its gone.

    GET IT LISTED AS AN ASSET OFCOMMUNITY VALUE. Assets ofCommunity Value were introduced by therecent Localism Act. This gives you a way to tellthe local council that the community wants tokeep a pub as a pub. If a pub on the list is puton the market the community is given time toexplore options for saving it. This has alreadysaved one pub - the Ivy House in South Londonwas bought by the community it served. If youthink your local should be on this list then wecan help you get it listed contact CAMRA,either your local branch or nationally.

    6 40th Cambridge Beer Festival

    Keep Your Pub Open

    Cask Marque accredited Ales

    for the last 10 years

    184 Sturton Street, Cambridge, CB1 2QF

    01223 576093 www.thedobblers.com

    (T&C apply)

    LiveMusic Nights Fri 24th May: Easy Livin'

    Sat 22nd June: The Fridgidaires Sat 6th July: Treble Damage

    Open Mic night every 3rd Thurs of the month!

    Now serving pizzas & snacks all day

    - Eat in or take away

  • How It All Began

    The Cambridge Beer Festival was born inNovember 1973, at a meeting of the recentlyfounded Cambridge & District branch ofCAMRA. The Cambridge Festival (an annualevent thats now long gone) had featured adisappointing attempt at a beer festival in thatyear, and it was suggested that the branchcould do a far better job. This was generallyconsidered to be a good plan, even thoughnobody really knew what might be involved there had been no CAMRA beer festivalsbefore.

    David Short, the landlord of the QueensHead, Newton, agreed to hold the license. He remained the licensee until very recently,when the change in licensing law meant it wasno longer sensible. As well as a license, thefestival also needed beer: this was duly ordered,with a selection consisting of beers that couldbe found within about 40 miles or so ofCambridge. The Corn Exchange was booked,despite fears that it was rather too large.

    As soon as the festival opened, it was clearthat CAMRA beer festivals were going to bepopular. Friends and relatives whod come ascustomers found themselves behind the bar,and half the beer went on the first day. Anurgent re-supply followed it was found thatsix firkins would fit in the back of an AustinMaxi.

    The festival grew gradually over the followingyears, and remained in the Corn Exchange until1982. In that year the Corn Exchange was dueto be closed for refurbishment, so the beer

    festival had to be held in April. There was nofestival in 1983, because the Corn Exchangewas still closed. By 1984, the Corn Exchangehad still to re-open, so an alternative home wassought. This took the form of the Guildhall,which also housed the 1985 festival.

    In 1986 there were two festivals. The officialfestival took place on Midsummer Common the first under canvas. As well as that event,there was also another beer festival: theCambridge Festival of Ales & Cakes took placein early January at Coleridge CommunityCollege.

    In 1987 the Corn Exchange had finally re-opened and the beer festival moved back.Soon the festival had outgrown that site, and1991 was the last time the Cambridge BeerFestival was held indoors. 1992 saw the festivalunder canvas once again, on Cambridge CityFootball Clubs ground, just off Milton Road.The festival prospered on that site,growing unconstrained by walls. Eventhat was outgrown, and 2001 saw the28th Cambridge Beer Festival onJesus Green.

    The passing of time has alsoseen the passing of people, andmany of those volunteerswho made the festivalwhat it is today are nolonger with us. Thereare, unfortunately, toomany to nameindividually, buthopefully theydlike what wesee before ustoday.

    Partlybased on anoriginalarticle by BobFlood.

    As soon as thefestival opened, it wasclear that CAMRA beerfestivals were going tobe popular.

    7

  • 8 40th Cambridge Beer Festival

    What is Beer?

    The origins of beer can be traced back at least6,000 years, to when the ancient Egyptians andSumerians began to grow cereals.

    The drink we would recognise today startedto appear in 7th century Bavaria, when hopswere first used. The hop was first seen in Britainin the 14th century, in a drink brought overfrom Germany and the Low Countries. Beercontained hops, whereas ale remainedunhopped, and ale and beer brewers wouldremain entirely separate until the 17th century.However, after three centuries the unhoppedvariety had been all but wiped out. With veryfew exceptions all beer brewed today containshops in some form.

    The modern usages of the words ale and beerare rather different. Beer refers to nearly everyalcoholic drink made with malt and hops. Alenormally refers to beers fermented withparticular types of yeast so called topfermenting varieties.

    Hops provide the bitterness and many of theother flavours and aromas in beer. Furtherflavours come from the yeast. Yeast is a single-celled organism that only began to beunderstood in the 18th century. The selection ofyeast will often give a brewers beers a commonflavour, and many breweries will guard theirparticular yeast strain very carefully.

    Yeast also produces the alcohol in the drinkfrom sugars. These sugars mostly come frommalted barley. The maltster allows the barleyto just begin to germinate before stopping theprocess using heat. This makes the grain softerand easier to mill, and starts the process ofturning starch into sugar.

    Other cereals (both malted and unmalted)may be used in some beers. Brewing sugars areused by some brewers and other flavourings,spices and even fruit may be added. As well assugars, malts also provide many of the flavoursin beer, such as roasted and caramel notes. Thecolour of a beer is almost entirely dependenton the variety and amount of malts used.

    WHAT IS REAL ALE?Real ale is a beer brewed from traditionalingredients, matured by fermentation in thecontainer from which it is dispensed, andserved without the use of additional gas. It isdescribed as living as it continues to fermentin the cask, developing its flavour as it matures,ready to be poured into your glass. Real ale isalso known as cask-conditioned beer, real caskale, real beer and naturally conditioned beer.The term real ale and the above definitionwere coined by CAMRA in the early 1970s.

    HOW CAN I TELL IF ITS REAL ALE?Real ale is full of flavour with a light naturalcarbonation produced by the fermentation thathas occurred in the cask. A real ale should beserved at cellar temperature (1114C) so thatthe flavour of the beer can be best appreciated.You can recognise real ale in a pub as it isusually served using a hand pump, although anumber of pubs sell the beer straight from thecask using nothing but gravity like at thisfestival.

    WHAT IS THE DIFFERENCEBETWEEN ALE AND LAGER?Real ale is produced by top fermentation attemperatures of up to 22C, which producesthe rich variety of flavours. After primaryfermentation the ale is allowed to mature at1114C in a cask where a slow secondaryfermentation occurs.

    Lager is produced by bottom fermentation atlower temperatures (614C). It is thenconditioned for several weeks or months atclose to freezing, during which time the lagermatures. Traditionally, lager style beers werebrewed during the cooler winter months andthen stored in cool cellars throughout thesummer. Indeed, lager is the German word forstore. However, most mass-produced UK lagersare matured for less than a week and do poorservice to the name. A few UK brewers produce

    CONTINUED OVERLEAF

  • The Cambridge Blue A Real Ale

    Parad

    ise

    Tel 01223 47168085 - 87 Gwydir St Cambridge CB1 2LG

    CAMBS & DISTRICT PUB OF THE YEAR 2011 - REGIONAL PUB OF THE YEAR 2011CIDER PUB OF THE YEAR 2012 - LOCALE PUB OF THE YEAR 2013

    14 Real Ales~

    5 Real Ciders~

    200+ BottledWorld Beers

    OpenMon - Sat 12 - 11Sunday 12 - 10.30

    Food Served all day

    3,200Over

    different ales served

    so far!

    OUR 6th Summer Beer Fest

    100+ Ales 20+ Ciders25th - 30thJune 2013

    Gwydir Street Party 29th June 2013

    THE THREE HORSESHOESSISTER PUB TO THE BLUE

    Church Street, Stapleford01223 503402

    Up to 8 Real Ales100+ Bottled World Beers

    THE SHOES 1ST BEER FEST25+ BEERS

    Thurs 13th - Sat 15th JuneTHE BIG QUIZEVERY TUES FROM 8.30pm

  • 40th Cambridge Beer Festival 11

    What Is Beer? - continued

    a real lager BlackBar Berts Lager at thisfestival being one example.

    WHAT IS CRAFT BEER?The term craft beer has received a great deal ofpress in recent years. As yet theres no realdefinition for the term - rather one knows itwhen one sees it. Much real ale is craft beer;some craft beer is dispensed from kegs. Craftbeer has its origins in the US microbreweryworld our foreign beer bar has some fineexamples from that side of the Atlantic.

    TASTING YOUR BEERTasting beer is much like tasting wine, butdont spit it out.

    First, use your nose: the be...