Cambridge Summer Beer Festival Guide 2016
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Post on 29-Jul-2016
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DESCRIPTIONThe official guide to the biggest beery event in Cambridge. Contains all the beer tasting notes along with wine, mead, cider and perry listings.
<ul><li><p>Welcome to the 43rd Cambridge Beer Festival.This year were celebrating the 250thanniversary of the founding of AddenbrookesHospital, one of the first provincial hospitals inBritain. To help that celebration, this yearsfestival charity is the Addenbrookes CharitableTrust. Please give generously to support theimportant work they do you can learn more onpage 9, or visit their stall near the glasses stand.</p><p>Changing timesMedicine has changed greatly in those 250 years,from leeches to lasers. CAMRA is also changing.The campaign is in the middle of a revitalisationproject a nod to the original name of theCampaign for the Revitalisation of Ale, but alsoan acknowledgement that the world of beer andpubs today is very different to that of 1971.Whether or not youre a CAMRA member, youcan find out more and contribute to CAMRAsrevitalisation atwww.camra.org.uk/revitalisation.</p><p>One area where beer has moved on in recentyears is in the adoption of KeyKeg. </p><p>An alternative to casks, this system opens upoptions for serving real ale and shows off sometypes of beer at their best. Its not the first timeweve had such beers at the festival, but this year wehave a larger number of British real ales available inKeyKeg. You can read more on page 13. </p><p>VolunteersWhile both beer and medicine have moved on,theres still a place for beer in casks and evenleeches in medicine. Indeed, one of our regularvolunteers spends some of her day job lookingafter Addenbrookes supply of leeches. Like allCAMRA beer festivals, this event wouldnt bepossible without the hundreds of volunteers whohelp to organise and run it. </p><p>Were always looking for more help not just onthe bars, but building and taking down the site,washing glasses, stewarding, marketing and allthe other things needed to make the festivalhappen. It can be hard work, but its also fun andfriendly. If youd like to join us this year or in thefuture, ask any volunteer or email@example.com.</p><p>Future festivalsWell be back on the 1415 October for the 10thCambridge Octoberfest, and in January for theWinter Ale Festival, both at the University SocialClub on Mill Lane. The 44th Cambridge BeerFestival starts on Monday 22 May 2017.</p><p>However youre travelling today, do moderateyour consumption so you can get home safely.Please dont drink and drive. Remember thefestival is near a residential area, so please leavequietly it will help us to continue to use thissite in future years.</p><p>Enjoy the festival!</p><p>Bert KenwardFestival Organiser</p><p>We have qualified first aid personnel on site. If you find you need assistance please ask oneof our stewards (the ones in yellow T-shirts orfleeces), or any other volunteer, and they willbe able to contact a first aider.</p><p>Welcome</p><p>43rd Cambridge Beer Festival 3</p><p>First aid</p></li><li><p>GlassesYoull need a glass, so if</p><p>you havent brought your ownyou can purchase one from theglasses stall.</p><p>If you dont want to keepyour glass at the end of the</p><p>session, you can return it to the stallfor a refund.</p><p>Glasses are oversized and lined at the third,half and pint measures. This is to ensure youreceive a full measure something CAMRAcampaigns for.</p><p>BarsBeers are arranged on the bars in alphabeticalorder by brewery (with a few exceptions). </p><p>Volunteers will only serve beers from the barat which they are working, so please checkcarefully before ordering.</p><p>The beers listed in this programme are thoseweve ordered from the brewers, but we can'tguarantee they'll all be available all the time.Some beers may be available that arent listed.Please refer to the signs on the cask ends tosee exactly whats on, and the prices. </p><p>Cider, perry, mead, wine and foreign beer allhave their own bars.</p><p>As with any pub, it is an offence to buy (orattempt to buy) alcohol if you are under 18, orfor another person who is under 18. Like manypubs in the area, we operate a Challenge 21</p><p>scheme. So if you look under 21 you may beasked for ID to prove you are over 18.</p><p>Bar etiquetteWhen youre at the bar please note the followingto ensure we can serve you as quickly as possible.</p><p>Try to make your decision before orderingand have your money ready.</p><p>Stand as close as you can to the right place atthe right bar.</p><p>When you have your drinks, move away fromthe bar as quickly as possible to allow othersto be served.</p><p>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 or money on the bar tends to becounterproductive. </p><p>Undecided?The festival is organised and run entirely byvolunteers real ale enthusiasts who are doingthis because its fun. Do feel free toask us about the beers, ciders andother drinks we have we liketalking about them andusually know quite a bit. You can even ask for a tasteif youre not sure.</p><p>Finally, enjoy thefestival!!</p><p>Whether youre a seasoned visitor or this is your first time at a beerfestival, here are a few tips to help both you and our volunteers havean enjoyable time.</p><p>Buying your beer </p><p>4 43rd Cambridge Beer Festival</p></li><li><p>A great welcome awaits you at The Farmers, Yaxley. We are famous for our fresh vegetables and great carverymeats, succulent and served with all the trimmings, then finished off with a tantalising hot or cold dessert!</p><p>Check out our lunch-time grill menus and our ever-changing specials boards. Put it all together with three fine cask ales and you have the perfect place toenjoy dinner with friends or a family celebration. Wehave a self -contained function suite which is ideal forparties, weddings and all of lifes celebrations.</p><p>So if youve not been before give us a try and youll bepleasantly surprised.</p><p>More than just a Carvery!</p><p>At Least Three</p><p>Real Ales!</p><p>Open Every Day10am - 5.30pm All Day Menu & Coffee</p><p>Midday - 2:30pm Carvery & Specials Menu5:00pm - Late Carvery & Grill MenuSunday Open From 12 Noon - 9pm</p><p>All Day Carvery</p><p>Big </p><p>Breakfast </p><p>every Sat 8 to 11am</p><p>Help yourself from the carvery, </p><p>as much as you can eat for </p><p>only 5.9</p><p>5!</p><p>200 Broadway, Yaxley Tel: 01733 244885Email: firstname.lastname@example.org www.thefarmersyaxley.co.uk</p><p>Planning a wedding or special family event? </p><p>We have lots of packages </p><p>available including our new Green Room facility. </p><p>Please call for further details.</p><p>Now taking bookings for </p><p>Fathers Day on June 19th</p><p>Now licensed to conduct Civil Marriage ceremonies on the premises</p></li><li><p>Water, grain, yeast and hopsWater is the main component of beer. Itnaturally contains dissolved salts that can affect abeers flavour: soft London water makes goodstouts and the sulphur-rich waters of Burtonupon Trent are ideal for bitters.</p><p>The usual grain for brewing is malted barley.Malting involves allowing the grain to just beginto germinate, starting the process of convertingthe starch into sugar. The germination isstopped by heat. By changing the temperatureand duration of the heat, a maltster can producelight malts, medium-dark malts with caramelflavour, or dark roasted malts. Other grains canbe used, such as wheat, oats, rye or rice.Variation in the grains and malts used will alterthe colour and flavour of the finished beer.</p><p>Yeast is a single-celled organism that convertssugar to ethanol and carbon dioxide gas. In realale, this fermentation is the only source of gas inthe beer. The strain of yeast used can alsoinfluence the beer's flavour profile, and manybreweries will guard their particular strain ofyeast carefully.</p><p>Hops are the flowers of a climbing plant and areused in almost all beers made today. Theyprovide both bitterness and flavour. There aredozens of varieties of hops and the way they areused contributes to the beer's flavour.</p><p>What is the difference between ale,beer and lager?These days, beer can refer to any style of ale or</p><p>lager. In the past, ale meant a brew without hops,and beer one with hops. Now that hops arealmost universal, ale generally refers to beerproduced by top fermentation. This isfermentation with a yeast that floats on top ofthe liquid, at temperatures up to 22C thiscreates a rich variety of flavours. After primaryfermentation the ale undergoes a slow secondaryfermentation in a cask. As it matures, the beerdevelops its flavour and a light naturalcarbonation. </p><p>Lager is produced by bottom fermentation atlower temperatures (614C). It is then storedfor several weeks or months at close to freezing,during which time the lager matures. Most mass-produced UK lagers are matured for very shortperiods, but here are some lager-style beers thatcome closer to the original fashion.Moonshine Pilsner 5.5%Opa Hay Samuel Engel Meister Pils 4.8%Enville Czechmate Saaz 4.2%</p><p>What is real ale?Real ale is a beer brewed from traditionalingredients (malted barley, hops water andyeast), matured by secondary fermentation inthe container from which it is dispensed, andserved without the use of extraneous carbondioxide gas.</p><p>Real ale should be served at cellar temperature(1114C), so the flavour of the beer can be bestappreciated. You can recognise real ale in a pubas it is usually served using a handpump,although a number of pubs sell the beer straightfrom the cask using nothing but gravity as atthis festival.</p><p>Real ale is also known as cask conditioned beer,real cask ale, real beer and naturally conditionedbeer. The term real ale and the above definitionwere coined by CAMRA in the early 1970s.</p><p>What is beer?</p><p>6 43rd Cambridge Beer Festival</p><p>The terms beer, lager, ale and bitter are oftenconfused. To understand what they actuallymean and how varieties of beer differ from oneanother, our cellar team describe how beer isproduced and the ingredients used.</p></li><li><p>What is the difference between realale and keg beer?Keg beer undergoes the same primaryfermentation as real ale but after that stage it isfiltered and/or pasteurised. No furtherconditioning takes place. The beer lacks anynatural carbonation that would have beenproduced by the secondary fermentation and socarbon dioxide has to be added artificially. Thiscan lead to an overly gassy product.</p><p>What is craft beer?There is no definition of craft beer. Generally itimplies a beer from a smaller brewery withemphasis on flavour, rather than a bland mass-market product. Craft beer has its origins in theUS microbrewery world our foreign beer barhas some fine examples from that side of theAtlantic. Many real ales are craft beer. </p><p>What are bitter, mild, stout and porter?Ale style beers can be broken down further intovarious styles, although many beers are hard tofit into one of these categories. Weve chosen afew examples for each style.</p><p>Milds are not very bitter and may be dark orlight. Although generally of a lower strength(less than 4%) they can also be strong. Flavourcomes from the malt so there is often a littlesweetness.Crafty Beers Mild Mannered 3.5%Mile Tree Dark Secret 3.8%</p><p>Bitter is the most common beer style. Usuallybrown, tawny, copper or amber coloured, withmedium to strong bitterness. Light to mediummalt character may be present. Bitters arenormally up to 4% alcohol, whereas best bittersare above 4%.KCB No.10 4.0%Turpin's Meditation 4.3%Tydd Steam Dr Fox's Cunning Linctus 4.4%</p><p>Golden ales are a relative newcomer, havingfirst appeared in the 1980s. These are pale</p><p>amber, gold, yellow or straw coloured beers withlight to strong bitterness and a strong hopcharacter that creates a refreshing taste. Thestrength is generally less than 5.5%.Elgood's Golden Newt 4.1%Lord Conrad's Spiffing Wheeze 3.9%</p><p>India pale ale (IPA) originally appeared in theearly 19th century, and has enjoyed a resurgencein the past few years. First brewed in Londonand Burton upon Trent for the colonial market,IPAs were strong in alcohol and high in hops.So-called IPAs with strengths of around 3.5% arenot true IPAs. Look for juicy malt, citrus fruitand a big spicy, peppery bitter hop character,with strengths of 5% to much more. The recentappearance of black IPAs has confused many,since they are definitely not pale.Fellows Old Fellow IPA 7.2%Oakham Dreamcatcher 6.9%</p><p>Porters and stouts are complex in flavour andtypically black or dark brown. The darknesscomes from the use of dark malts. These fullbodied beers generally have a pronounced bitterfinish. Historically a stout would have been anystronger beer, but the term evolved to mean astrong porter beer. In modern usage, the twoterms are used almost interchangeably, althoughstouts tend to have a roast character and be lesssweet than porters. They are usually 48% instrength.Calverley's Porter 5.0%Tin Shed Black Stoat 4.8%BlackBar LBS 5.0%</p><p>Barley wines range in colour from copper totawny and dark brown. They may have a highsweetness due to residual sugars, although somebarley wines are fermented right out to give a dryfinish. They have an almost vinous appearance inthe glass and may have a strength of up to 12%.The fruity characteristics are balanced by amedium to assertive bitterness.Maldon Wrecked 7%Woodforde's Headcracker 7%</p><p>What is beer?</p><p>43rd Cambridge Beer Festival 7</p></li><li><p>Addenbrookes Charitable Trust (ACT) is theonly charity dedicated to making a difference forpatients at Addenbrookes and the Rosiehospitals. Whether they are treated for anemergency, acute condition, pregnancy or longterm illness, we believe every patient deservesthe highest quality of care available. With thehelp of many generous supporters, we providefunds so your local hospitals can offer the verybest care day after day, year after year.</p><p>Our aim is to support the hospitals by raisingfunds for cutting edge technology, additionalspecialist services, vital research and extracomforts for patients, which make all thedifference over and above what would bepossible through NHS funding alone.</p><p>250 years of charitable supportAddenbrookes Hospital was opened in 1766thanks to a gift of over 4500 left in the will ofDr John Addenbrooke. Community support hasbeen threaded throughout the hospitals historyand now, 250 years after its doors opened, thetradition remains strong.</p><p>To mark this momentous anniversary, ACT haslaunched the Addenbrookes 250 Appeal, aimingto raise 250,000 in 2016. </p><p>Money raised will be spent wherever there is thegreatest opportunity to extend and enhanceservices at Addenbrookes and the Rosiehospitals. With the help of our supporters, ACTcan fund a broad range of projects and services.Recent examples include a new bespoke criticalcare response trolley to enable faster delivery ofcare, development of new approaches fortreating lung cancers, and a childrens heartscanner, so sick young patients with complexproblems can be scanned on the ward.</p><p>How you can helpThere are lots of opportunities to support thehospitals now and for the future. You couldmake a donation, sign up to our lottery, organiseyour own fundraising activity, attend an event,leave a gift in your will, or volunteer!</p><p>To find out more about how you could lendyour support and make a difference for patients,visit www.act4addenbrookes.org.uk or call ACTon 01223 217757.</p><p>FESTIVAL CHARITY</p><p>Please give generously, either at the ACTstand near the glasses stall, or to one of theirvolunteers arou...</p></li></ul>
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