cambridge summer beer festival guide 2016

Welcome to the 43rd Cambridge Beer Festival.This year we’re celebrating the 250thanniversary of the founding of Addenbrooke’sHospital, one of the first provincial hospitals inBritain. To help that celebration, this year’sfestival charity is the Addenbrooke’s CharitableTrust. Please give generously to support theimportant work they do – you can learn more onpage 9, or visit their stall near the glasses stand.

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 you’re a CAMRA member, youcan find out more and contribute to CAMRA’srevitalisation atwww.camra.org.uk/revitalisation.

One area where beer has moved on in recentyears is in the adoption of KeyKeg.

An alternative to casks, this system opens upoptions for serving real ale and shows off sometypes of beer at their best. It’s not the first timewe’ve 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.

VolunteersWhile both beer and medicine have moved on,there’s still a place for beer in casks and evenleeches in medicine. Indeed, one of our regularvolunteers spends some of her day job lookingafter Addenbrooke’s supply of leeches. Like allCAMRA beer festivals, this event wouldn’t bepossible without the hundreds of volunteers whohelp to organise and run it.

We’re 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 it’s also fun andfriendly. If you’d like to join us this year or in thefuture, ask any volunteer or [email protected].

Future festivalsWe’ll be back on the 14–15 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.

However you’re travelling today, do moderateyour consumption so you can get home safely.Please don’t 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.

Enjoy the festival!

Bert KenwardFestival Organiser

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.

Welcome

43rd Cambridge Beer Festival 3

First aid

GlassesYou’ll need a glass, so if

you haven’t brought your ownyou can purchase one from theglasses stall.

If you don’t want to keepyour glass at the end of the

session, you can return it to the stallfor a refund.

Glasses are oversized and lined at the third,half and pint measures. This is to ensure youreceive a full measure – something CAMRAcampaigns for.

BarsBeers are arranged on the bars in alphabeticalorder by brewery (with a few exceptions).

Volunteers will only serve beers from the barat which they are working, so please checkcarefully before ordering.

The beers listed in this programme are thosewe’ve ordered from the brewers, but we can'tguarantee they'll all be available all the time.Some beers may be available that aren’t listed.Please refer to the signs on the cask ends tosee exactly what’s on, and the prices.

Cider, perry, mead, wine and foreign beer allhave their own bars.

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

scheme. So if you look under 21 you may beasked for ID to prove you are over 18.

Bar etiquetteWhen you’re at the bar please note the followingto ensure we can serve you as quickly as possible.

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

Stand as close as you can to the right place atthe right bar.

When you have your drinks, move away fromthe bar as quickly as possible to allow othersto be served.

We’re only human, so please be patient! Wetry to serve everybody in turn, but when we’revery busy it can be difficult to keep track. Notethat drawing attention to yourself by bangingglasses or money on the bar tends to becounterproductive.

Undecided?The festival is organised and run entirely byvolunteers – real ale enthusiasts who are doingthis because it’s 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 you’re not sure.

Finally, enjoy thefestival!!

Whether you’re 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.

Buying your beer

4 43rd Cambridge Beer Festival

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!

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 life’s celebrations.

So if you’ve not been before give us a try and you’ll bepleasantly surprised.

More than just a Carvery!

At Least Three

Real Ales!

Open Every Day10am - 5.30pm All Day Menu & Coffee

Midday - 2:30pm Carvery & Specials Menu5:00pm - Late Carvery & Grill MenuSunday Open From 12 Noon - 9pm

All Day Carvery

Big

Breakfast

every Sat 8 to 11am

Help yourself from the carvery,

as much as you can eat for

only £5.9

5!

200 Broadway, Yaxley Tel: 01733 244885Email: [email protected] www.thefarmersyaxley.co.uk

Planning a wedding or special family event?

We have lots of packages

available including our new Green Room facility.

Please call for further details.

Now taking bookings for

Fathers Day on June 19th

Now licensed to conduct Civil Marriage ceremonies on the premises

Water, grain, yeast and hopsWater is the main component of beer. Itnaturally contains dissolved salts that can affect abeer’s flavour: soft London water makes goodstouts and the sulphur-rich waters of Burtonupon Trent are ideal for bitters.

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.

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.

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.

What is the difference between ale,beer and lager?These days, beer can refer to any style of ale or

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 22°C – 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.

Lager is produced by bottom fermentation atlower temperatures (6–14°C). 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%

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.

Real ale should be served at cellar temperature(11–14°C), 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.

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.

What is beer?


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.

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.

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.

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. We’ve chosen afew examples for each style.

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%

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%

Golden ales are a relative newcomer, havingfirst appeared in the 1980s. These are pale

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%

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%

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 4–8% instrength.Calverley's Porter 5.0%Tin Shed Black Stoat 4.8%BlackBar LBS 5.0%

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%

What is beer?


Addenbrooke’s Charitable Trust (ACT) is theonly charity dedicated to making a difference forpatients at Addenbrooke’s 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.

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.

250 years of charitable supportAddenbrooke’s Hospital was opened in 1766thanks to a gift of over £4500 left in the will ofDr John Addenbrooke. Community support hasbeen threaded throughout the hospital’s historyand now, 250 years after its doors opened, thetradition remains strong.

To mark this momentous anniversary, ACT haslaunched the Addenbrooke’s 250 Appeal, aimingto raise £250,000 in 2016.

Money raised will be spent wherever there is thegreatest opportunity to extend and enhanceservices at Addenbrooke’s 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 children’s heartscanner, so sick young patients with complexproblems can be scanned on the ward.

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!

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.

FESTIVAL CHARITY

Please give generously, either at the ACTstand near the glasses stall, or to one of theirvolunteers around the festival with collectingbuckets.


Addenbrooke’sCharitable Trust


Each year CAMRA Cambridge and District Branch celebrate the best pubs in the area with theirannual awards. Pubs are nominated by branch members and voting takes place at one of the monthlyopen meetings. Some individuals are also recognised for their support and commitment to real ale.Find out more about the pubs listed here at www.whatpub.com.

Awards

2016 Winners

Pub of the YearCrown Inn, Ashley

Community Pub (rural)White Horse, Milton

Most Improved Pub (city)Royal Standard, Cambridge

LocAle Pub (rural)Carpenters Arms, Great Wilbraham

Community Pub (city)Earl of Beaconsfield, Cambridge

Dark Ale PubMaypole, Cambridge

LocAle Pub (city)Hopbine, Cambridge

Most Improved Pub (rural)Green Man, Thriplow

Cider PubCambridge Blue, Cambridge

Real Ale ChampionMark Watch, Moonshine Brewery

Lifetime AchievementLaurie Childs, Bees In The Wall, Whittlesford

The Cambridge Blue85 - 87 Gwydir St Cambridge CB1 2LG Tel 01223 471680 www.the-cambridgeblue.co.uk

14 Real Ales • 12 Craft Beers200+ Bottled World Beers

OpenMon - Sat 12 - 11pm, Sunday 12 - 10.30pm

Food ServedMon - Sat 12 - 10pm, Sunday 12 - 9pm

4,300th Beer!

Serving our

Over 100 Scotches and Bourbons

available!

Summer Beer Fest 4th- 10th July100+ beers plus real ciders and perries

The Royal Standard

192 Mill Rd, Cambridge CB1 3NLTel: 01223 569065The Royal Standard

Real Ale

Paradise

6 REAL ALES 10 CRAFT BEERS

BELGIUM BOTTLED BEERS

Open: Mon - Thurs: 12-11pmFri - Sat: 11am to Midnight, Sun: 11am-10.30pm

Food served: Weds - Thurs:12-2.30pm& 6-9pm, Fri -Sat: 12-2.30pm & 6-10pm

Sun: 12-6pm

Cambridge’sfirst Craft Ale

Festival10th - 20th June

50+ Beers

2 Norfolk St, Cambridge CB1 2LF Tel: 01223 500238

4 Real Ales • 10 Craft BeersMassive Range of Artisan SpiritsHome Made Pizzas Served All Day

Room Available for HireOPEN: Mon–Fri 5pm–late, Sat 12–late

The Blue Moon

With over 200 beers from nearly 100 breweriesat the Cambridge festival alone, and many newbrewers popping up, it feels like a really goodtime for beer. Indeed, we’ve come so far fromCAMRA’s early days of kicking back againstbland brews in the 1970s that the organisation isrunning a consultation on its future direction.Beer is great right now.

It’s also different. Lots of brewers are producingmore and more interesting beers in kegs as wellas casks. KeyKegs in particular are a newer formof keg that opens up options for delivering realale with interesting characteristics.

Keeping it realA KeyKeg is, at its simplest, a plastic bottlecontaining a bag full of beer. Unlike aconventional keg, the gas you pump in to forcethe beer out and into your glass doesn’t touchthe liquid. It flows around the outside of the bag,pushing the beer out of the keg without itbecoming too fizzy.

As the KeyKeg isn’t open to the atmosphere, youget all the natural, live-yeast carbonation of realale, but without the risk of the beer graduallygoing flat. It cuts down on the chance of off-flavours developing from oxidation, too. Ofcourse, some air space improves cask ale as itsflavour develops over time. So there’s a trade-off.Different serving mechanisms suit differentstyles of beer, and having KeyKeg at the festivalgives us more options.

Helping beer to shineFor example, most bitters, and quite a lot ofporters and stouts, will work best in a cask.

They’ll condition lightly, change gently overtime, and the initial air exposure when the cask istapped and vented will dissipate any of thoseodd flavours and aromas you can sometimes getwith cask conditioning.

But the highly-hopped IPAs, saisons, and reallydry stouts we’re seeing a lot of now are adifferent story. They’ll often serve better at amuch higher carbonation, and want to avoidlosing any hop aroma to the air before they hityour glass. Some of them are better colder, too.This is where KeyKeg can shine. It lets a brewerput those delicate, intricate aromatics front andcentre, or keep a slightly-sour saison fizzy andzingy.

There are other ways of brewing like that, ofcourse, and we’d love it if people compared. Sothis year we have a dedicated British KeyKegbar, and we’ve made sure that a few of the beersare also available on cask, so you can try both.We’ve also got (among others) a feisty saisonfrom Cloudwater, Weird Beard’s rich andcomplex Decadence Stout, and a wheat beer fromHammerton. It’s allbeer we think reallysuits KeyKegs, andwe hope you’llenjoy tryingthem too.

Give KeyKeg beer a try


Roger Hart explains why our new KeyKeg baris worth a visit.


Area map

Site map


If you wanted to turn your house into a shop,you’d need to get planning permission. It’s achange of use, and the planning laws aredesigned to ensure that communities are servedby a mix of shops and services, and not just 15branches of Starbucks. But some uses areconsidered so similar that you don’t always needpermission to convert from one to another. So if,for example, a supermarket chain likes the lookof your local, they could buy it and change itwithout planning permission. And until recently,you’d have had little power to stop it.

Easy as ACVSince September 2012, as a result of theLocalism Act 2011, it has been possible to listbuildings (including pubs), land etc. in Englandas an Asset of Community Value (ACV).Initially, this designation gave the nominatinggroups and parish councils a right to bid on theasset if it came up for sale. ACV listing was alsoused by some groups to show the communitycared about the asset, even if they knew theycould never afford to put in a bid.

Then in early 2015, a change in planningregulations gave ACV listing much more weight.Now, a pub listed as an ACV must have planningpermission before it can be used for any otherpurpose. Many more communities and groupsare now using the ACV system as a way ofshowing they value their pub and want to ensureit can’t be lost without planning permission.

Turn up the valueThe benefits to communities of having theirpubs listed as ACVs are clear, but some pubcos,brewers and other pub owners are opposed tothe ACV listing. This is primarily because thereal-estate value of a pub is often less than that ofa restaurant or shop, and certainly a great dealless than the value of a house. The restrictions ofan ACV listing therefore make the propertymuch less attractive to a potential buyer.

But that is exactly why we need them. Not todeliberately obstruct the sale of pubs, but toensure that if a pub is to become an artisanalbakery, the planning system is invoked to decidewhether the change is in the interest of thecommunity. ACV listing needn’t delay any sale ifthe buyer wants to keep it as a pub as such a saleisn’t subject to a moratorium.

There are also benefits to licensees, be theymanagers, tenants or owners. It shows that thepub is valued by the community and it can beused as promotion, for example through positivepublicity in the local media. Listing is also a plusfor a potential buyer who wants to keep it as apub, and if it is sold to a community group adirect sale can avoid agent’s fees. It also givestenants security, by making it less likely that thepubco will sell the pub from under them.

South Cambridgeshire District Council has beenproactive in encouraging ACV listing for pubs.Its Sustainable Communities team has evenproduced a fantastic little video with all theinformation you need to know(https://youtu.be/rniGlWBEyio).

If your name isn’t onthe list…


Punters now have the power to protect theirpub with an ACV listing, says Alistair Cook.

continued overleaf

CAMRA continues to encourage parish councilsand community groups to nominate their pubsfor listing and also urges individual CAMRAmembers to provide branches with theinformation to nominate pubs as well. This canbe done online via CAMRA’s website:http://bit.ly/1PyeUp5.

So if you value your pub – prove it, and get itlisted now.

Campaigning – continued


Here are some comments from licensees ofACV listed pubs in our branch area.

‘The reasons usually cited for pub losses, such asthe smoking ban etc, are not the reasons wecontinue to see pubs closing … the growing gapbetween business and residential value is thebiggest threat. There is no question that the pubis better protected with ACV status and this hasour full support .’ Rachel and Peter Causton, owners of our 2014 Pub of

the Year, The Chestnut Tree, West Wratting.

‘We include [our ACV listing] in our emails toencourage locals to use this very importantfacility as there is nothing else in Kirtling.’

Hazel and Steve Bowles, owners of the Red Lion, Kirtling.

‘It is nice to have it recognised as a communityasset but it won’t make a great difference to me or pub owners Everards as we want it to staya pub.’

Ben Johnson, tenant of The Plough, Duxford.

‘I'm in full support of anything that keeps pubsopen, keeps people involved in their localcommunity and small villages using their pubs.’

Tom Canning, manager of the privately ownedRoyal Oak, Barrington.

‘The ACV listing alone won’t protect pubs long-term, however we hope it generates anawareness and highlights that people need touse their local. Ultimately, without customersupport, no business is sustainable and pubs areunfortunately not exempt from this. Peopleneed to take action on what the award meansand respond by visiting their local pub – thiswould demonstrate that it is considered a trueasset of community value.’

Jim and Caragh Urquhart, tenants of theEnterprise Inns owned Three Horseshoes,

Comberton.


90 Mill Road, Cambridge CB1 2BDtel/fax 01223 315034 [email protected]

79 Victoria Road, Cambridge CB4 3BSte/fax 01223 576292 [email protected](smaller but perfectly formed range)

BacchanaliaBacchanalia is the best beer shop in Cambridge specialising in British, Belgian,German and U.S beers. We have a huge range, over 300 beers in stock, with 1000savailable to order. We also sell draught British beer (concentrating on local breweries)to take away, either for a quality sup at home, or in larger quantities for parties.

‘live life, love beer’

www.winegod.co.uk

Join us on twitterbacchanalia_cam

Bacchanalia Cambridge

The Son Of Sid Brewpub Bob and Wendy Mitchell inviteyou to try their unique unspoilt

village local with its own special atmosphere.

Family run for the past 65 years.

71 Main Road, Little Gransden SG19 3DWTel: 01767 677348 www.sonofsid.co.uk

If your bent runs to Scandinavian beers, you willat the very least be able to sample a couple ofbeers from Omnipollo, including a sourraspberry offering in bottles, which joins ourregular fridge-full of Belgian wild beers. We’realso welcoming a pale ale from Norwegianbrewers Lervig. And at the time of writing areawaiting confirmation on a Danish stout.

On the topic of wild beers, we’re disappointedthat we haven’t got our hands on any Cantillonthis year, but don’t worry, there’s still plenty ofgood stuff from the likes of Boon, Girardin andOud Beersel. Whether you like your tartness as itcomes, or augmented with the flavour of cherryor raspberry, there will be something to makeyour palate zing!

Naturally, we’ll still have a broad selection ofGerman lager, Kölsch and weissbier, which weexpect to be flying across the bar – particularly ifthe weather’s hot. If it’s chilly, we have a range ofBelgian abbey and Trappist beers to get yourblood flowing again. If you’re a fan of wheat beer,

We hope you will pay the foreign bar a visit – it’swell worth it. As always, we’ll have a great range ofbeers available both on draught and in bottles.Belgium and Germany remain well represented,but we continue to look further afield to bringnew beer experiences to our festival.

The selection is not finalised at the time of goingto press, but we can give you some hints at whatwill be available to whet your appetite.

The brewing scene in the Netherlands continuesto go from strength to strength, and having a goodset of Dutch beers is a priority for our bar. We’llhave a couple of beers from leaders of the pack DeMolen, including the eminently quaffable Licht &Lustig (light and lusty), and can already confirmavailability of bottled beers from less well-knownVan Moll, Oedipus and Emelisse. We’re excitedabout some kegs of hoppy beers from Kees andvolunteer favourite Het Uiltje, which will maketheir way onto our draught taps at some pointduring the week. We’re sad that Rooie Dop nolonger exists under that name – though the breweris still active – so enjoy our one keg of theirdouble oatmeal stout while it lasts.

Foreign beers


continued overleaf

Bar managers Toby Darling and DanièleGibney welcome you to the foreign bar.

we’ll have our usual range of varieties dependingon where your palate lies. German wheat,available both pale and dark, tends to have notesof banana and clove, while Belgian wheat(represented this year by Struise) gives you zestylemon. Fans of speciality beers can head for aGerman rauchbier or a low countries fruit beer.IPAs both blond and black are provided mainlyby the Netherlands.

Don’t forget, you can get many of our beers fromthe Bacchanalia shops in Cambridge, or fromBeers of Europe in Setchey, Norfolk.

Prost! Proost! Santé!

Foreign bar glossaryTo help find your way around our menus, here’sa handy list of foreign beer terms, and what theymight tell you about the nature of the beer.

abdijbier – A Belgian appellation, signifying beerbrewed in the monastic tradition on behalf of aparticular abbey.

alt – German for ‘old’. Altbier is a style of ale thatoriginated in the Dusseldorf area. These beersare generally a dark copper colour, and have arefreshing flavour with a mild fruitiness and a dryfinish. The term indicates that this style of beerwas around before the lagering process wasinvented.

dubbel – A style of Belgian abbey beer. Mid-strength (5.5–8.0%), rich and dark with anoticeable sweetness.

dunkel – German for ‘dark’. A lager or pilsnerdescribed as dunkel is dark brown, and generallyless bitter and hoppy than the blond versions.They are still light and refreshing though, andquite different in character from British darkales. A similar principle applies to dunkelweissbier.

Foreign beers – continued

continued overleaf

Foreign bar rulesNo drinking from the bottle! Ourvolunteers will pour beer from the bottleinto your glass. No glass, no service.

Bottles do not leave the bar. This is a safetymeasure designed to protect you, as well asthe bottle costing us a deposit.

We have signs hanging up showing youwhat is available on draught. We can’t makeour full draught offer available at once. Themenus on the bar will give you tasting notes,but don’t get too focused on them or youmight end up asking for a whole range ofthings we can’t serve you.

Our enthusiastic and knowledgeablevolunteers are only too happy to help youfind something to suit your taste, but pleasevisit us at a quiet time if you think you needsome guidance.


faro – A lambic (see below) to which brown sugar has been added, which therefore tends tobe sweeter in flavour.

framboise – French for ‘raspberry’, and maytechnically signify any beer that tastes ofraspberry. At our bar, this will be a beerproduced by steeping raspberries in casks offermenting lambics (see below). Thesebeautifully coloured beers can range from quitesweet to very tart and refreshing, and areconsistently popular.

geuze – A blend of lambic beers (see below) ofdifferent ages. The blend generally gives the beera more rounded flavour, though still crisp, tartand refreshing.

hefe – German for ‘yeast’. A ‘hefeweizen’ is awheat beer that has not been filtered andtherefore still contains the yeast, which gives thebeer its naturally cloudy appearance.

hell – German for ‘light’, referring to the colourof the beer, which will be straw-coloured.

kellerbier – German for ‘cellar beer’. An unfilteredlager that is usually quite hoppy and aromatic.

Kölsch – A variety of beer from Köln (Cologne),where this style of beer originates. Blond, fizzy,easy-drinking and perennially popular. Thoughremarkably lagerish, it is top fermented sotechnically a pale ale.

kriek – Indicates a beer produced by steepingsour cherries in casks of fermenting lambic (seebelow). May range from fairly mellow to quitetart, and can often have notes of almond.

lambic/lambiek – Belgian wild beer, fermentedusing yeast present in the air, rather than addedby the brewer. Brewers use old hops that stillhave their antiseptic qualities, but have lostmuch of their bitterness. The beer may be left to

age for up to four years to allow the complexityof flavours to develop. The result is a sour beerthat you should drink more like a wine than abeer.

rauchbier – Smoked beer, made with barley maltthat has been dried over an open fire. Some ofthese beers have a very strong flavour,reminiscent of barbecued burgers or sausages.These beers have a dedicated and veryenthusiastic group of fans.

saison – A style of beer that originates from thesouth of Belgium, and refers to a light, refreshingbeer to be drunk in the summer. Saisons are palein colour and generally quite lively. The flavourshould always be crisp, but may range from dryand hoppy to sweet or even slightly sour.

Trappist – A Belgian appellation, indicating thatTrappist monks brew the beer. Trappistbreweries such as Rochefort and Orval providesome of Belgium’s most famous traditionalbeers.

tripel – A style of Belgian abbey beer. High instrength (8–9.5%) and blond in colour, with adeep flavour ranging from sweet to dry andhoppy, often featuring spicy or fruity notes.

weissbier/weizenbier – ‘Weizenbier’ translatesfrom German as ‘wheat beer’. Germanweizenbier is made with at least 50% wheat. The term weissbier means ‘white beer’, whichrefers to the familiar pale yellow colour of wheatbeers. However, there are also dunkelweizen, ordark wheat beers.

witbier – Flanders’ answer to ‘weissbier’ (seeabove), the Walloon equivalent being ‘blanche’;both names mean ‘white’, referring to theuniversally pale colour of Belgian wheats.Belgian wheat beers are typically citrusy and mayhave hints of herby coriander. This is a veryaccessible, deliciously refreshing style of beer.




Castle St, Cambridge CB3 0AJ

May not be the bestpub in the world, but

it’s in the top two.

Opening TimesMonday to Sunday 11.30am - 11pm

The Bicycle Specialists

Scotsdale, Horningsea CB25 9JGPhone 01223 860471

For Cycle Repair Collectionand friendly, expert service on...

Everything Cycling!

www.benhaywardcycles.com


Cask Marque accredited Ales

for the last 13 years

184 Sturton Street, Cambridge, CB1 2QF

01223 576092 www.thedobblers.com

Valid 23rd May - 31st May 2016 ( T&C apply)

Watch the Champions leagueFinal on Saturday 28th May

Join the 3rd Annual Bake off on Monday 30th May.

All new entries welcome.

Quiz night every Tuesday, withcash prizes to be won.

Watch every Euro 2016 Match here

Now serving pizzas & snacks

NOW OFFERING:

15p off any real ale or cider to

CAMRA members


WATERBEACH SUN‘THE PLACE FOR GOODQUALITY REAL ALE’

BIG SCREEN SATELLITE SPORTS

HOMECOOKED FOOD 6 DAYS A WEEK

FUNCTION ROOM AVAILABLE

Events &Music

June 18thLegend

THE SUN INN WATERBEACH

GOOD BEER GUIDE ENTRY

2012 to 2015


JOHN ANDERSON HIRE

Standard and Luxury Mobile Toiletsfor Large Events

Craft Fairs, Beer Festivals, Hospitality,Weddings and Exhibitions

• Mains or non-Mains Toilets• Disabled Toilets • Showers• Emergency Call-out Service

For Professional Advice Without Obligation,

Please Call - 01727 822485www.superloo.co.uk

[email protected]

27 High Street, Histon, Cambridge CB24 9JDwww.theredlionhiston.co.uk

Call (01223) 564437

A Minimum of 9 Cask Ales Westons Perry, Pickled Pig and guest ciders

Large selection of world bottled beersAdnams Dry Hopped Lager, Meister Pils,

Liefmans Kriek, Erdinger Weisbier and Kostritzeravailable on draught.Carry outs available

Home cooked food available:Mon - Fri 12 to 2.30pm, Mon - Thurs 6pm to 9.30pm,

Sat 10.30am to 3pm and 6pm - 9.30pm, Sun 12 to 5pm.

Most of the beer is arranged alphabetically bybrewery name, starting at the left hand end ofthe main bar. There are some exceptions: thebrewery bars from Adnams, Bexar County,Grain, Nethergate, Three Blind Mice andWoodfordes are all to the left of the main tent.We also have a number of beers in KeyKeg –they're on their own bar as well, also on the left.A few of the beers on the KeyKeg bar are alsoavailable in cask on the main bar so you can trythem in both formats. See page 13 for moreinformation about KeyKeg.

The tasting notes here have come from varioussources – CAMRA’s Good Beer Guide, thebreweries or our own painstaking research.Unfortunately, for some beers we don’t havenotes. This is generally because the brewery orbeer is very new: in some cases, the festival is thevery first time the beer has been made available.

Not every beer will be available at every session.Some beers take longer to settle – we want the

beers to be in the best possible condition whenwe sell them. Towards the end of the week someof these will no doubt have sold out. Some beersare particularly limited in quantity, either due tothe type of beer or the size of the brewery. Theremay also be beers available that aren't on this list.The signs behind the bar on the end of the casksshow exactly what's available at any time, alongwith the prices and strengths.

As well as this printed beer list, the list is alsoavailable at www.cambridgebeerfestival.com, andthrough smartphone apps for both iOS andAndroid. All the online versions will be updatedthroughout the festival as beers come and go. If youneed a large print version, please ask at the bar.

Once again, please remember that the staffserving you and looking after the beer are allunpaid volunteers.

The beer list


Brewery barsAdnams Southwold, Suffolk 1890

Broadside 4.7%Ruby red beer brewed with pale ale malt and first goldhops. Fruitcake aromas, almonds and conserved fruit.

Ease Up IPA 4.6%Gold in colour with aromas of mango, flavours of pine,melon and hints of grapefruit. A clean, dry finish withsweetness from the barley.

Fat Sprat 3.8%Pale amber summer beer with citrus, grapefruit aromaand some spicy notes. The citrus character of the hopsbalances a light biscuit flavour and a crisp, dry finish.

Ghost Ship 4.5%Pale ale with pithy bitterness and a malty backbone.

A selection of malts plus citra and other American hopvarieties bring citrus flavours.

Imperial Stout 12%Aged in Spirit of Broadside barrels. Collaboration withSix Degrees North of Aberdeen.

Juniper Saison 4.1%Pale gold and brewed with lager malt, oats and sorachihops. Spiced with juniper, orange peel, coriander andcaraway.

Mosaic 4.1%Made with mosaic hops, this pale blonde has boldmango, peach, lemon and pine flavours and a dry,hoppy finish.

Bexar County Peterborough, Cambs 2012I Love To Hate You 5.2%

Dortmunder export lager brewed to theReinheitsgebot. Medium bodied and noticeablyhopped. (Unpasteurised and unfiltered.) This beer is served from a KeyKeg.

Oak Aged Papa Steve 9% Papa Steve 2015 aged in a Glenmorangie oak cask for8 months. Dark beer with hints of sherry, chocolate,vanilla and whiskey. Unfined.

Scarecrow Army 4.7% American brown ale. Easy-drinking with a slight hophit and a long finish. Unfined.

Tainted Dove 5.2% Coconut, almond, and chocolate pale. Unfined.

Un Poquito Pequeño 3.1% Light and hoppy table beer. Unfined.

Grain Alburgh, Norfolk 2006Lignum Vitae 6.5%

Traditional strong and hoppy India pale ale, brewedwith English maris otter pale malt.

Oak 3.8%Light amber session beer with maris otter pale alemalt. Slowly fermented for a dry finish.

Redwood 4.3%Rich red bitter balancing roasted malts with sherbertgrapefruit hoppiness.

Slate 6%Deep, dark and rich smoked porter, brewed with ablend of malts.

ThreeOneSix 3.9%Brewed with lager malt. A light beer with a hoppy noseand taste.

Nethergate Pentlow, Essex 1986CAMRA’s Remedy 6.6%

Black IPA with a mix of three hops. Rich roastedflavour with caramel notes supported by a mediumbitterness and orange flavour.

Lemon Head 4%Golden ale in which the union of lemon and gingercreates a thirst-quenching surprise.

Mary’s Ruby Mild 4.5%Ruby mild with chocolate, smoke and malty aromas anda hint of hops. Sweetness comes through the roast andfruity overtones, finishing with goldings hop flavour

Old Growler 5%Roast malt and fruit feature on the palate and thefinish is powerfully hoppy.

Stour Valley Gold 4.2%Light fruity beer with apricot flavours.

Suffolk County 4%Well-balanced bitter with malt and hop aromas and abitter finish.

Umbel Ale 3.8%Bone dry, lemony brew. Coriander gives a floralaroma, fruity tang and well-rounded finish.

Three Blind Mice Little Downham 2014Beyond Wonderland 7.4%

American IPA. American hops balanced with fourtypes of British malt.

Half Wit 4.2% White beer/pale ale hybrid. Looks and tastes like awheat beer, but no wheat is used. Lemongrass andcascade hops add citrus bite. Unfined and naturallyhazy. This beer is served from a KeyKeg.

Lonely Snake Amarillo 3.5%Special edition single-hop amarillo version of thebrewery's pale ale.

Milk Worm 5.2%Chocolate and vanilla milk porter. Made with organiccocoa and vanilla pods.

Brewery bars


Beer styles: Bitter Old Ale IPA Lager Mild Stout/ Porter Speciality

Golden Barley Wine Fruit Beer Vegan-friendly Gluten Free Wheat Beer

continued overleaf

Old Brown Mouse 4.2%Traditional best bitter. Caramel and twiggy maltflavours. Hopped with palisade and williamette.

Woodforde’s Woodbastwick, Norfolk 1981Bure Gold 4.3%

Golden ale brewed using pale and lightly roasted maltscombined with American and Slovenian aroma hops.

Headcracker 7%Pale but strong and full-bodied. Plum and damsonflavours countered by an abundance of citrus hopping.

Nelson's Revenge 4.5%Vine fruit, malt and hop aromas and flavours precede asweet, madeira-like finish.

Norfolk Nog 4.6%Old ale with velvety texture and hints of chocolate,treacle and liquorice.

Reedlighter 4.2%Maris otter, wheat and lager malts give a very palecolour to this American-style pale ale. Dry-hopped withfive hop varieties.

Wherry 3.8%Crisp floral flavours, sweet malt and a hoppy grapefruitbitter finish.

Find out more about KeyKeg beer on page 13.

Anspach & Hobday London 2013The Stout Porter 8.5%

Strong (stout) porter, with dark fruits, chocolate,coffee and liquorice flavours. This beer is also available on the main bar in cask.

Beach Brewery Waterbeach, Cambs 2016Waikiki 6%

First beer from Milton brewery's craft keg offshoot.Brewed with US and New Zealand hops, and flavouredwith bergamot oranges.

Bexar County Peterborough, Cambs 2012Please see the listing in the Brewery Bar section on p33.

Brewery bars – continued


KeyKeg bar

Beavertown London 2012Neck Oil 4.3%

Session IPA with extra pale base malts, late hopadditions and dry-hopped.

Cloudwater Manchester 2015Saison 6%

Dry, spicy, saison fermented with dupont yeast.

Cromarty Davidston, Ross and Cromarty 2011AKA IPA 6.7%

American style India pale ale. Copper coloured with astrong malt body, stoked with fresh hops. This beer isalso available on the main bar in cask.

Hammerton London 2014Geist Weiss 5%

Hop-character and brewing techniques of an India paleale blended with the wheat and spices of a Germanweissbier. This beer is also available on the main bar in cask.

Northern Monk Holbeck, W Yorks 2014Bombay Dazzler 4.8%

Belgian witbier spiced with coriander, cardamom and ginger.

Pig & Porter Royal Tunbridge Wells, Kent 2013Born Lost 6%

Orange witbier hopped with amarillo. Unfined.

Red Spider Rye 4.8%Ruby red ale with peppery spiciness from rye malt, andcentennial and columbus hops for a citrus burst.

Siren Finchampstead, Berkshire 2013Calypso 4%

Tart, spritzy Berliner-style sour beer. This batch is dry-hopped with centennial, citra and equinox.

Three Blind Mice Little Downham, Cambs 2014Please see the listing in the Brewery Bar section on p33.

Weird Beard London 2013Decadence Stout 5.5%

Cacao and coffee stout, made with roasted malt andsome oats to add creaminess.

Little Things That Kill 3.8%Session pale dry-hopped with an ever-changing lineup.This brew with summit, el dorado, calypso and apollo.Vegetarian.

Tsujigiri 6.2% Japanese inspired IPA brewed with fresh yuzu juiceand fermented with sake yeast. Sorachi ace andchinook hops give minty, herbal and spice notes.

Abstract Jungle Peterborough, Cambs 2015Casual 4.6%

Bold, complex stout using unrefined chocolate and ahint of blueberries.

Pride 3.9%Crisp and clean pale session bitter with German andAmerican hops. Mellow bitterness and a hint oftropical fruit aroma.

Adnams Southwold, Suffolk 1890Please see the listing in the Brewery Bar section on p33.

Anspach & Hobday London 2013The Pale 4.4%

Light, bright and fruity. This pale uses a blend of hopsbalanced on a crisp light body.

The Smoked Brown 6%Lightly smoked brown ale; fruity malty and smooth.

The Stout Porter 8.5%Strong (stout) porter, with dark fruits, chocolate,coffee and liquorice flavours. This beer is also available on the KeyKeg bar.

Baker’s Dozen Ketton, Rutland 2015Electric Landlady 5%

Strong pale ale brewed with American mosaic hops,then dry-hopped to add citrus and tropical fruit.

Spanish Inquisition 5.4%Hoppy red ale brewed with amarillo, chinook andsummit hops.

Bank Top Bolton, Lancs 1995Bad to the Bone 4%

Rustic, tan coloured beer with floral and citrus notes.

Port O’ Call 5%Dark ale with vintage port added to the cask toprovide an unusual flavour.

KeyKeg bar – continued

continued overleaf

Main bar


Bartrams Rougham, Suffolk 1999Captain Bill Bartrams Best Bitter 4.8%

Modified from a 100 year old recipe; full malt andtraditional hops blend to make a pint worthy ofcaptain Bill.

Hospital Porter 4.3%Festival special ruby porter. A bit of traditional Englishand a hint of New World.

Bexar County Peterborough, Cambs 2012Please see the listing in the Brewery Bar section on p33.

Black Country Ales Dudley, W Mids 2004Bradley’s Finest Golden (BFG) 4.2%

Straw-coloured beer with bold citrus hop aroma, fruitysweetness and a refreshing aftertaste.

Pig on the Wall 4.3%Chestnut brown beer with light hop flavours and ablend of roasted malt. Chocolate and coffeeundertones.

BlackBar Harston, Cambs 2011Blacklight 4%

Blonde beer with a transatlantic hop mix of cascade,progress and pioneer.

LBS (Little Black Stout) 5%Tasting notes not available at the time of going toprint.

Theory ?%The latest in the brewery's long-running Theory series.Details not available at the time of going to print.

Boudicca Norfolk 2015Spiral Stout 4.6%

Traditional, full-bodied stout with flavours of darkautumnal berries, coffee, dark chocolate and a hint ofsmoke.

Three Tails Bitter 3.9% Amber bitter. Sweet fruit, malt and hops with a touchof peppery spiciness.

Brentwood Brentwood, Essex 2006BBC 2 2.5%

Session pale ale. Full body and malty flavours, withAmerican hops for tropical fruit and citrus punch.

Briarbank Ipswich, Suffolk 2013Briar Bitter 3.7%

Traditional English bitter made with marris otter maltand worcester hops.

Briar Cobnut 4.2%Full-bodied dark ale with a sweet finish, balanced withEnglish hops.

Bristol Beer Factory Bristol 2003Milk Stout 4.5%

Dark creamy stout, reviving an old Bristol tradition.Black in colour with a creamy mouthfeel.

Sunrise 4.4%Light, gold-coloured best bitter with a strong hoppyfinish.

Buntingford Royston, Herts 2001Full Tilt 4.1%

Brewed with maris otter pale, cara, wheat andchocolate malts, with hops from Germany and the US.

Twitchell 3.8%Golden fruity bitter with a floral aroma andmalty/hoppy aftertaste.

Calverley’s Cambridge, Cambs 2014American Brown 5%

Brown style, but more malty and hoppy than a typicalUK brown ale. Unfined.

Mosaic 5.1% Fruity single-hop pale ale. Mosaic hop, citrus,grapefruit and tangerine flavours. Unfined.

Porter 5% Porter with a high final gravity. Malty sweetness withbold coffee and chocolate tones. Unfined.

Main bar – continued


continued overleaf



What’s on at the Empress Empress, Romsey Town 01223 247236

Find us on Facebook: The Empress Cambridge

Arabic Food NightsWednesday and Thursday, the 8th and 9th of June

starting from 6 PM until 10 PM There will be 3 options a meat, chicken and a vegan. Along

with the Mezzeh platter, which is includes hummos, baba ghanouj, stuffed vine leaves, tabouleh and olives, served with warm arabic bread. This starter is vegan.

Please check out the Empress Cambridge on Facebook for the menu and prices closer to the date.

Comedy night 15th of June

The last Comedy Night was a huge success. It's a great night out and absolutely free. Get there before

8pm to reserve a seat; we have great comedians lined up!

Quiz Night Every Tuesday 8:30PMBest night in Cambridge, max 6 people in a team, lots of prizes and surprises.

Guest AlesThis month we have Twitchell and Highwayman from Buntingford Brewery, fabulous pint of ale and for June only £3 a pint. Magners also is £3 a pint.

CAMRA Pub of the year winner, we pride ourselves on well kept ale and lovely fresh Italian made pizzas and a great atmosphere. 6 real ales, 2 scrumpy ciders, 2 Dart boards, pool table, billiards, digital duke box. and undercover heated smoking shelter. Over 60 malt whiskeys to chose from.

Man vs PizzaDo you believe you've got what it takes to eat a 24" pizza?Rules:!Men or Women entering the challenge must

be over 18 years old.!45 minutes to eat the pizza!You can choose between two pizzas a

vegetarian and a meat machine. If there are toppings you do not like we can exchange them for ones you do like

!If you don't finish your pizza you pay £20!You can't leave the table or you will forfeit the

challenge !Use the toilet before you start!Nobody can help you eat it

Beer Garden Garden is now open and we have a wood burning clay oven and bbq outside. Children are welcome.

Cambridge Brewing CompanyCambridge, Cambs 2013

Brewhouse IPA 4.3%Fruity session ale with citrus and tropical fruit aromaand a citrus peel bitterness.

Chicken Porter 4.5%Very drinkable porter with coffee and vanilla.

Cliff Quay Debenham, Suffolk 2008Anchor Bitter 4%

Chestnut-coloured British ale with fruity citrus aroma,flavours of fruit and a fine bitter/sweet balance.

Clipper 4.3%Hoppy pale ale. Fragrant citrus hops and sweet maltyflavours, with a bitter finish.

Cloudwater Manchester 2015Bitter (Spring/Summer 2016) 4.3%

Crisp, light ale with aromatic hop flavours andbitterness against a resinous background.

Session IPA (Spring/Summer 2016) 4.5%

Pale yellow ale with a fruity aroma, tropical flavoursand a bit of citrus.

Crafty Beers Stetchworth, Cambs 2012Mild Mannered 3.5%

Dark mild with a balance of sweet malt and temperedbitterness.

Sauvignon Blonde 4.4% Aromatic golden ale brewed with nelson sauvin hopsfrom New Zealand.

Cromarty Davidston, Ross and Cromarty 2011AKA IPA 6.7%

American style India pale ale. Copper coloured with astrong malt body, stoked with fresh hops. This beer isalso available on the KeyKeg bar.

Ghost Town 5.8%Black, ten-malt porter with piney hops for a robustbitter finish.

Dark Star Partridge Green, W Sussex 1994Revelation 5.7%

Amber in colour. Bitter hoppy citrus fruits throughout,balanced by sweet malts.

Wheat Purple 4.2%Wheat beer with added blackberries for a subtle fruityedge.

Elephant School Brentwood, Essex 2006Sombrero 4.5%

Saison brewed with passion fruit and chia seeds.Punchy fruit flavours with a dry, refreshing finish.

White Elephant 4%Golden mild brewed with coriander.

Elgood’s Wisbech, Cambs 1795Coolship Blonde 6%

Spontaneously fermented using wild yeasts and agedin oak barrels. Oak and fruit aromas, sharp apple andberry flavours and a tannic finish.

Coolship Dark 6%Dark malt adds sweet and burnt notes that overlay thesourness from the spontaneous fermentation.

Coolship Fruit 5%Raspberry and blackberry flavours offset the sourflavours of this Lambic-style beer.

Golden Newt 4.1%Fuggles, goldings and cascade hop flavours andaromas.

Elmtree Snetterton, Norfolk 2007Nightlight Mild 5.7%

Old style mild, strong but well balanced. Liquoricehints and a lasting nutty finish.

Snetterton Scary Tree 4.5%Tan-coloured beer with complex bitterness andgenerous hop aromas.

Enville Stourbridge, W Mids 1993Czechmate Saaz 4.2%

Classic Czech-style beer using single variety saaz hops.Light, fruity and dry.

Ginger 4.6%Made using ginger root extract for a refreshing flavourthat is not overpowering.



continued overleaf

Fat Cat Norwich, Norfolk 2005Honey Ale 4.3%

Golden ale combining English pale and crystal maltsand pilgrim hops with Norfolk honey.

Marmalade Cat 5.5%Copper-coloured ale combining goldings and progresshops with English and Belgian malts.

Mocha Moggy 4.6%Full-bodied stout, cold-infused with mocha coffeebeans; made with deep roasted malt and muscovadosugar.

Fellows Cottenham, Cambs 2009Double Stout 7.4%

Rich black stout. Smooth chocolate leads to abitterness in the finish.

Old Fellow IPA 7.2%Amber in colour. Floral with with enough sweetness tobalance the hop bitterness.

Shy’Ann 4.5%Golden bitter with floral and fruity citrus aromas andflavours. Dry-hopped with cascade and chinook.

Felstar Felsted, Essex 2001Black Lager 5%

European-style dark lager with dark malts and juicyfruits upfront, and a bittersweet chocolatey aftertaste.

Lightburst 4%Blonde ale with American hops. Full of flavour with acitrus finish.

Froth Blowers Erdington, W Mids 2013Hornswoggle 5%

Full-bodied blonde beer with a floral nose andsweetish start, followed by satisfying bitterness.

Wellingtonian 4.3%Pale ale made with two New Zealand hops.

Golden Triangle Norwich, Norfolk 2012City Pale Ale 4.2%

Pale ale made with East Anglian malt and American hops.Lingering floral hoppiness leads to a dry, crisp finish.

Elderflowerpower 4.2%City Gold ale enhanced with elderflower. Pale goldenwith citrus aroma from cascade hops.

Grain Alburgh, Norfolk 2006Please see the listing in the Brewery Bar section on p33.

Great Heck Goole, N Yorks 2008Black Jesus 6.5%

Black IPA brewed with biblical quantities of Americanhops and dehusked German roasted malt.

Washington Red 4.7%Amber-red coloured, with initial malt leading tolasting bitterness. Brewed with simcoe and columbushops, dry-hopped with citra.

Green Jack Lowestoft, Suffolk 2003Albion Mild 3.8%

Fruity light mild with hints of toffee and toasted bread.Lingering, dry finish.

Orange Wheat 4.2%Light wheat beer with grainy citrus and marmaladeflavours. Brewed with citra hops.

Hambleton Melmerby, N Yorks 1991Nightmare Porter 5%

Strong roast malts dominate, but hoppiness rears outof the blend.

Hammerton London 2014Geist Weiss 5%

Hop-character and brewing techniques of an Indiapale ale blended with the wheat and spices of aGerman weissbier. This beer is also available on theKeyKeg bar.

Pentonville 5.3%Stout with a good dose of oats. Fresh wild Maldonoysters are added to the boil for extra subtlecomplexity.

Hardknott Millom, Cumbria 2005Intergalactic Space Hopper 5.2%

Packed with late hops, and dry-hopped with resinousand citric hops. Tastes akin to chewing hop pellets.

Harveys Lewes, E Sussex 1790Prince of Denmark 7.5%

Strong, dark beer. Deep and complex.

Sussex Best Bitter 4%Full-bodied brown bitter. Hoppy aroma, good maltand hop balance, dry aftertaste.



Harviestoun Alva, Clacks 1984Schiehallion 4.8%

Wheat and lager malts give a crisp palate with extrabody. The hops give a grapefruity finish.

Holden’s Dudley, W Mids 1915Black Country Mild 3.7%

Red-brown mild. Light blend of hops and fruit,dominated by malt.

Black Country Special 5.1%Sweet, malty, full-bodied amber ale with hops tobalance for a bittersweet finish.

Hop Back Downton, Wilts 1987Crop Circle 4.2%

Aroma and bittering hops give a fruitycrispness, giving way to some dryness.

Summer Lightning 5%Straw-coloured beer with a fresh, hoppy aroma.Intense bitterness leads to a long, dry finish.

Hopshackle Market Deeping, Lincs 2006Black Mule 5.8%

Black IPA. Intense hop flavours and resins balanced by maltiness and dark roasted grain.

Hopnosis 5.2%Golden beer with aroma of malt and citrus fruits with ahint of banana.

Jo C’s Fakenham, Norfolk 2010Bitter Old Bustard 4.3%

Russet-coloured ale with nutty biscuit flavours and asmooth malt body.

Norfolk Kiwi 3.8%Lightly-hopped straw-coloured beer. A blend ofEnglish and New Zealand hops.

KCB Kings Cliffe, Northants 2014No.10 4%

Malty amber ale made with crystal malt and fourdifferent hops.

P51 5.1%Christmas pudding combines with a dark roastcharacter and a floral nose.

Kissingate Lower Beeding, W Sussex 2010Black Cherry Mild 4.2%

Dark mild bewed with real black cherries inmuscovado. Light amarillo hopping.

Gardenia Mild 4.5%Amber mild with floral fragrances of an Englishcountry garden.

Murder of Crows 10%Double mashed imperial stout. Hints of chocolate,woodsmoke and well aged brandy.

Lacons Great Yarmouth, Norfolk 2013Dark Mild 3.3%

Modern mild with dark cherry tones. Toasted nuttyflavours blend with roasted coffee.

Falcon 4.2%Dark bitter with an auburn glint. Balanced hops andmalt with light spicing.

Leighton Buzzard Leighton Buzzard, Beds 2014Restoration Ale 4.6%

Mid-brown beer enhanced with American cascade andperle hops.

Smokin’ Angel 5%Smoky, dark porter brewed with German rauchmalzsmoked over beechwood in the Bamberg area ofGermany.

Lord Conrad’s Dry Drayton, Cambs 2010Her MajesTea 3.8%

Special for the jubilee, infused with tea as well as hops.

Slap ‘n’ Tickle 4.3%Summer blonde brewed with a single hop in threestages to give a lasting finish.



continued overleaf



Zulu Dawn 3.5%Dark with red highlights. Citrus bitterness on a malty base.

Maldon Maldon, Essex 2002Dark Horse 6.6%

Chestnut beer brewed using golding hops. Smoothtaste with fire and spice in the finish.

Hydrogen 2.9%Low-strength golden session beer, with lemon notesand a dry, spicy finish.

Wrecked 7%Dark copper bock-style beer. Toffee and caramelflavours, floral hops and a dry finish.

McMullen Hertford, Herts 1827McMullen IPA 4.8%

Mahogany-coloured beer brewed using specially-kilned amber malt for a smooth bittersweet flavour.

Mighty Oak Maldon, Essex 1996Captain Bob 3.8%

Amber bitter brewed with nelson sauvin hops fromNew Zealand. Fruity and hoppy with gooseberry,elderflower and grape in the finish.

Commando 4.3%Stronger and paler than normal light mild. Liquoriceand burnt toffee dominate, with earthy and grassy hopnotes and honey sweetness.

Oscar Wilde 3.7%Dark mild with flavours of forest fruits and darkchocolate. Sweet taste with a bitter finish.

Mile Tree Wisbech, Cambs 2012Dark Secret 3.8%

Dark mild with hints of caramelised sugar and darkfruit flavours.

Woodrush 4.7%English dark brown ale. Rich malt flavours with subtlehop aromas.

Milton Waterbeach, Cambs 1999Apollo 6.2%

Pale blonde, hoppy strong ale. Citrus hops over barleyand wheat malts.

Cyclops 5.3%Copper-coloured ale with a hoppy aroma and fullbody. Fruit and malt notes develop in the finish.




Hippocrates 4.5%Festival special packed with flavours from the UK,New Zealand and the US. Prepare to take the oath.

Othello 5.4%Dark and moreish (Moorish) stout, brewed withColombian coffee and a hint of orange.

Moonshine Fulbourn, Cambs 2004Cambridge Pale Ale 3.8%

Pale-coloured ale: a smooth malt profile andrestrained hop flavour.

Cascadian Light 8.4%The last special edition of 2015. Amber-colouredbarley wine with malty flavour and a hoppy finish fromlate-added cascade hops.

Heavenly Matter 4.1%Straw-coloured, light-bodied beer. Citra hops give acitrus, tropical fruit aroma and taste, and bitterness inthe finish.

Raspberry Wheat 4.5%Fruity wheat beer with locally grown fresh raspberries.Mosaic hops give a tropical fruit, citrus and berry finish.

Moor Bristol 1996Old Freddy Walker 7.3%

Dark, full-bodied old ale. Bramling cross hops providea hint of orange and balanced bitterness.

Revival 3.8%Hoppy bitter with a crisp finish and full flavour.

Sloe Walker 7.4%Old Freddy Walkermatured over sloe berries. The tartacidity of the sloes counters the rich beer, and theadditional fermentation adds dryness.

Nene Valley Brewery Oundle 2011Bible Black 6.5%

Chocolate porter with sweet cocoa anddark malt aromas. Flavours of roasted grains andchocolate with coffee.

Dark Horse 3.8% Ruby ale with roasted grains giving hintsof chocolate, coffee and liquorice.

Fenland FarmhouseSaison 7.2%

New world saison with spicy clove notesand a fruity citrus aroma. Tartness balances moderatespicy and citrus notes from chinook hops.

Nethergate Pentlow, Essex 1986Please see the listings in the Brewery Bar section on p33.

Oakham Peterborough, Cambs 1993Akhenaten 4.9%

Pharaoh's gold in colour with a kiwi fruit aroma. Limezest and citrus flavours yield to a hop resin backgroundand a long, dry bitter finish.

Dreamcatcher 6.9%Deep red with black fruit flavours and aromas.Marzipan on the tongue leaves a smooth, warmingfinish.

The Navi 5.5%Malty amber-coloured ale. Summer fruit and citrusaroma and flavour, bitter on the finish.

Old Cannon Bury St Edmunds, Suffolk 1999Black Pig 4.2%

Black ale with pear drops and apples on the nose, anda smooth body.

Gunner’s Daughter 5.5%Strong ale with hops, fruit, sweetness and bitterness inthe flavour, and a hoppy, bitter aftertaste.

Opa Hay’s Aldeby, Suffolk 2008Biere Noire 5.2%

Dark and rich with a chocolate character.

Samuel Engel Meister Pils 4.8%

Pilsner-style beer with German hallertau hops. Light in colour with a hoppy aroma.




continued overleaf


Otley Pontypridd, Mid Glamorgan 2005O9 Blonde 4.8%

Clear wheat beer spiced with roasted orange peels,coriander and cloves.

Otley 10 Oxymoron 5.5%Deep brown with a tan head. Roasted malt aromaleads into resinous, earthy, citrussy, herbal hops and alasting finish.

Out There Newcastle upon Tyne, Tyne & Wear 2012Everybody Is a Star 5.5%

Orange saison.

Panther Reepham, Norfolk 2010Black Panther 4.5%

A dark, full-flavoured ale with bite.

Ginger Panther 3.7%Fiery with ginger flavour and lemon notes.

Papworth Papworth Everard, Cambs 2014Mad Jack 4.1%

Light copper colour and gentle citrus aroma. Caramelovertones lead to a long, hoppy finish.

Robin Goodfellow 5.4%Dark, full-bodied ale with a strong hop aroma. Heavymalts softened with dark fruit flavours and a smoothyet hoppy finish.

Poppyland Cromer, Norfolk 2012Coffee IPA 5.5%

An adventure in IPA involving coffee.

East Coast IPA 7% American IPA with north Norfolkmaris otter malt and new world hops, dry-hopped withcolumbus. Fruity, resinous and bitter.

Portobello London 2012London Pilsner 4.6%

Pilsner-style lager. Crisp and bubbly from long, coldfermentation and maturation.

Market Porter 4.6%Aromas of cappuccino, chocolate, dark fruits and freshpeel. Velvety and rich, with notes of coffee, chocolateand hazelnuts.

Red Brewery Great Staughton, Cambs 2012White Duck 4.8%

White IPA with a smooth melon and grapefruit finish.

Salopian Shrewsbury, Shrops 1995Darwin’s Origin 4.3%

Copper-coloured beer with pronounced hop characterand a refined malt finish.

Divine Comedy 3.9%Contemporary mild. Soft bitterness and toasty maltswith flavours of passion fruit, citrus and pine.

Siren Finchampstead, Berkshire 2013Broken Dream 6.7%

Breakfast stout with a touch of smoke, coffee andchocolate.

Liquid Mistress 5.8%West coast red IPA. Burnt raisins and crackersbalanced by citrus.

Slater’s Stafford, Staffs 1995Rye IPA 3.8%

American-style beer with a citrus bouquet balanced bya spicy, crisp taste from rye malt.

Smoked Porter 4.8%Dark chestnut in colour. Beechwood-smoked malt andGerman noble hops give a spicy smoked flavour.

Son of Sid Little Gransden, Cambs 2007Bee Sting Bitter 3.6%

Light and hoppy session ale from a brewery next tofour beehives. Unlike the brewer, no bees wereharmed in the making of this beer.

Muck Cart Mild 3.5%Dark mild with a long liquorice finish. Roast and fruitaroma, with chocolate and coffee taste and roast finish.

Raspberry Wheat 5.5%Sourness from the wheat is balanced by theraspberries, leading to a refreshing beer.

St. Peter’s St Peter South Elmham, Suffolk 1996Grapefruit 4.7%

Wheat beer with zesty/pithy grapefruit in harmonywith the hops and malt.

Star Market Deeping, Lincs 2012Festival Burton IPA 5%

Burton-style IPA. Malty sweetness and earthy English hops


continued overleaf

Meteor 4%Amber-coloured bitter blending four malts with threeUK hop varieties.

Stringers Ulverston, Cumbria 2008(From) Bauhaus (to Our House) 4.7%

Pale, crisp beer with lager malt. Lemony and grassy hops.

Turbine Porter 5.1% Porter, darkest ruby. Caramel, driedfruit, light smoke, nutty.

Swannay Swannay by Evie, Orkney 2006Dark Munro 4%

Chocolate-brown mild with coffee notes from thechocolate malt and a hint of hops.

Orkney Blast 6%Strong British ale, with balanced flavours from marisotter malt and English hops added early and late.

Sneaky Wee Orkney Stout 4.2%

Dry-hopped stout with flavours of roasted malts, light chocolate, coffee and dark berries.

The 3 Brewers of St. AlbansHatfield, Hertfordshire 2013

Special English Ale 4.8%Robust ale brewed with chocolate malt for a deepcopper colour. English hops give a hint of berries.

Three Blind Mice Little Downham, Cambs 2014Please see the listing in the Brewery Bar section on p33.

Thornbridge Bakewell, Derbyshire 2004Colorado Red 5.9%

Hints of toffee malt, dried fruit, candied peel andfragrant hops.

Otter’s Tears 6%Golden, well-hopped pale ale. Citrus, tropical fruits,slighly floral but with a malty backbone.

TinShed Kimbolton, Cambs 2013Black Stoat 4.8%

Deep roasted robust dry stout with a hint of chocolate.

Old Smokey 4.1%Traditional bitter with a dry hop finish.

Tiny Rebel Newport, Gwent 2012Cereal Killer 3%

Light, hoppy, golden beer. Malts balanced with heapsof rolled oats and a trio of hops, including floral mosaic.

Dirty Stop Out 5%Smoked oat stout with hints of smokiness andperfume aromas.

FUBAR 4.4%Pale ale with floral hoppy flavours, leading into a dryspicy bitterness.

Toll End Tipton, W Mids 2004Charlie Blackout Stout 5.4%

Full-bodied stout, brewed solely with challenger hopsfor a not-too-sweet finish.

William Perry 4.3%Light chestnut ale, hopped with goldings for a crisp,bitter finish.

Turpin’s Cambridge, Cambs 2015Cambridge Black 4.6%

Full-bodied stout with rich coffee and dark chocolatenotes. Hints of fruit, smoke and spice.

Meditation 4.3%Pale ale with floral and citrus notes balanced withbitterness. New world hop character, with noble hopsadded in the copper.

Tydd Steam Tydd St Giles, Cambs 2007Arctic Fox’s Polar Beer 4.3%

Golden beer, heavily hopped with a blend of hopsfrom the southern hemisphere.

Dr. Fox’s Cunning Linctus 4.4%Deep gold bitter. Mango and lychee fruit flavoursdominate, with a fresh hop aroma.



continued overleaf




Wild Weather Silchester, Hants 2012Bohemian Like You 2.9%

Oatmeal pale with aromas of melon and grapes and adry cereal finish.

Lemon Head 4.7%Lemon and orange infused white IPA. Bitter orangepeel and tart lemon, rounded off with a tropical hopnote.

Wimbledon Wimbledon, Greater London 2015Common 3.7%

Sparkly golden ale with spicy orange notes with a lightmalt fruitiness.

Quartermaine 5.8%English-style IPA with fruity, spicy, floral hop aromasand a clean, dry, bitter finish.

Windsor & Eton Windsor, Berks 2010Conqueror 1075 7.4%

Black IPA brewed from five malts along with cascadeand pacific jade whole-leaf hops.

Red Rye 5.8%Red with a malty nose and hints of caramel and fruit.Citrus flavours, with spicy bitterness in the finish.

Windswept Lossiemouth, Moray 2012Weizen 5.2%

Cloudy hefeweizen bursting with bananas andcaramel. Unfined.

Wolf 6% Mahogany with a buff head. Malty aromas of biscuitand red fruits. Caramel sweetness, dried fruit and atouch of liquorice.

Wiper and True Bristol 2015Milk Shake 4.1%

Milk stout abundant with chocolate and vanilla.

Woodforde’s Woodbastwick, Norfolk 1981Please see the listing in the Brewery Bar section on p33.


At this festival we bring you a wide range ofciders and perries from most cider producingareas, including an ever expanding range fromCambridgeshire and the five other counties inEast Anglia. We’re introducing cider and perryfrom a few new makers, from East Anglia andfurther afield. We’ll also see the return of manyproducers who have not been seen at the festivalfor a number of years.

Back to basicsReal cider and perry have been enjoyed inBritain since Roman times. Many people havediscovered the delights of these traditionalbeverages, and the rich world of flavours theyoffer. While methods of production havebenefited from modernisation, the basics stillstay the same: pick, press, ferment, enjoy!

Cider and perry made using these traditionalmethods are unpasteurised, uncarbonated andfull of natural flavour. The taste can be anycombination of mellow, aromatic, tangy, sharp,fruity, or tannic, as well as being sweet, mediumor dry. These are real flavours, not masked bycold temperature or fizz! All of the well known'industrial' ciders are not recognised by CAMRAas real traditional cider or perry.

Please be aware that traditional ciders andperries typically have higher alcohol contentthan most of the commercial cider you get inpubs or supermarkets, so please drinkresponsibly and enjoy your time at the festival.

Wassail!

(SV) = Single varietyApple Cottage Hertfordshire

F.T.J. Filthy Tramp JuiceKT

Batcheldors Sussex (West) JB

Berties Essex OBSession

Biddenden Kent Bushels

Cam Valley Cambridgeshire Cambridgeshire Kingston Black (SV)Dabinett BlendScrumptious (SV)

Cambridge Cider Co. Cambridgeshire Angry WaspMuch MerrimentScratters Reward

Cassels Cambridgeshire Summer SessionSweet AprilShelford 138

Castlings Heath Suffolk Organic Original

Cromwell Cambridgeshire Oliver’s ChoiceOliver’s SweetheartSession

Crones Norfolk Rum CaskUser Friendly (Organic)Whisky Cask

Delvin End Essex Summer Festival (Spiced)

Cider


Chris Rouse, bar manager, introduces you tothe cider bar.

Ciders

Double Vision Kent Cider

Ermine’s Treat Cambridgeshire Weasel’s Wevenge

Franklins Bedfordshire FuddleGasper

Hancocks Devon Cider

Hardings Cambridgeshire3 Counties Bounty3 Peace SweetRuss’ Revenge

Hereward CambridgeshireCambridgeshire CiderCider Apple

Hubz’s Cambridgeshire ‘Ang Over

Jonty’s Norfolk Early NightRed Sky

King Brain Somerset Cider

Lambourn Valley Berkshire Swansong

London Glider Essex Cider

Malvern Magic Herefordshire Cider

Mayfly Hertfordshire Herts DesirePortugeezer

Orgasmic Staffordshire CiderParsons Choice Somerset Cider

Penallt Monmouthshire Cider

Cider and perry – continued


Pickled Pig Cambridgeshire Cox (SV)Old SpotPorker’s Snout

Polgoon Cornwall Cider

Potton Press Bedfordshire Happy MediumSweet Spot

S.O. Cider Cambridgeshire Barrel No. 3Pigeon Scarer

Simon's Cambridgeshire COX!!!East Meets WestShort Stirling

South Downs Sussex (East) Cider

Spinney Abbey Cambridgeshire Monk and DisorderlyNun Bee-Having Badly (with Honey)Virgin on the Ridiculous

Turners Kent Cider

Twisted Dorset Cider

Udders Orchard Yorkshire Luddite Dry

Venton Devon Straw Pressed

Watergull Orchards Cambridgeshire Cox (SV)Farmhouse “Sweet”

Williams & Hughes Herefordshire Cider

Apple Cottage Hertfordshire Pyder Baldock

Berties Essex Galanthus Perry

Cam Valley Cambridgeshire Punters’ Perry

Cambridge Cider Co. Cambridgeshire President’s Perry

Cromwell Cambridgeshire Cavalier Perry

Double Vision Kent Impeared Vision Perry

Little Red Rooster Sussex (East) Cider Perry

Malvern Magic Herefordshire Perry

Orgasmic Staffordshire Parton Perry

Penallt Monmouthshire Perry

Pickled Pig Cambridgeshire Apples & Pears

Potton Press Bedfordshire Pyder

Simon’s Cambridgeshire Conference Peary Perry

Watergull Orchards Cambridgeshire Perry

Cam Valley Cambridgeshire BramleyCoxRed Pippin

Cider and perry – continued


Perries

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It’s not unusual at the festival to hear a loudershout of disappointment for the closing of thecheese counter than the calling of last orders.There’s a reason for that – cheese and beer arebrilliant together.

The simplest matching rule is: milder cheeseswith lighter beers. Of course, that could leaveyou missing out on, say, offsetting the creamysharp saltiness of a soft goat’s cheese with therich, full body of something like the Anspach &Hobday Stout Porter.

Here are a few more beer and cheese pairingsuggestions – I’ve not covered all the styles, butthis should help you start.

Golden, gently hoppy alesThe simple clean creaminess of a Somerset brie(and similar soft, gooey, but mild cheeses)shouldn’t be overly messed with. So a golden alewith a little fruit (maybe Moonshine HeavenlyMatter, or Baker’s Dozen Electric Landlady) wouldgo beautifully. You also wouldn’t go far wrongwith a white stilton.

All the hops: IPAs, light and darkGoat time. To be honest, goat’s cheese will gowith anything hefty and complex: a big dry stoutor a black IPA. Try one from Cloudwater orGreat Heck.

Hops will trample any subtle flavours, however,so this might be the place for cheeses withwashed rinds. Stinking Bishop is the Englishclassic. Or you could go to town on bitterflavours: Hereford Hop is a hard-ish cheese withhops packed into the rind.

Medium brown, about 4% abvA solid bitter is what many think of when yousay “ale”, and cheddar isn't far off the same forcheese. They work together, too. With both,there is a little sharpness and there aren't anyoverpowering flavours.

Alternatively, try a pint of Moor Revival orMilton Pegasus with wensleydale, or even agentle, crumbly ewe’s cheese. Y Fenni is a classicWelsh cheese, made with beer and mustard, andit’s great with a robust bitter – perhaps the OldCannon Gunner’s Daughter.

Stronger bitters, bests, and old ales willcomplement the smoked versions of similarcheese. Try a Bexar County Scarecrow Army, or abeer that’s smoked itself.

Rich and dark: porters, stouts and the odd barley wineA stout with a bit of sweetness just wants to cosyup to a nice salty blue. Something creamy like aCambridge Blue, or a Dolcelatte will have thebody to go with a big, hefty porter, or a stoutthat isn’t too dry. A really mature, crumblystilton could overshoot here, but try somethinglike a Portobello Market Porter with the creamyblues.

For more resinous beers like imperial stouts,maybe go sharp – Lincolnshire Poacher will cutright through it.

MildsMilds are tricky, and much underrated. They'redark but easy-drinking, often with a little nut andcaramel. Alpine-style semi-hard cheeses have asoftness and nuttiness that matches mild, andboth are subtle. A good raclette or gruyere,maybe. The UK makes gruyere in Cheshire, oryou really can’t beat a Cornish Yarg with a pintof mild.

Mix and matchObviously that doesn’t cover everything. Whatabout wheat beers, or cheeses with fruit in? Wehave around 200 beers from the UK alone, andwell over 50 cheeses. New cheeses will beavailable each day, and we do our best to keep asmany of the beers on at once as possible, sothere are lots of opportunities to discover anexciting new pairing.


Better together? Definitely. Roger Hart tellsus why.

Cheese and beer

Bolney Estate Bolney, West SussexLychgate Red 12.5%

Medium bodied dry red with juicy plum and berry flavours.

Chilford Hall Linton, CambridgeshireMüller Thurgau /Schönburger 2013 11%

Pale, straw coloured white wine bursting with grapefruit andlime flavours.

Müller Thurgau/Reichensteiner 2013 11%Lemon, lime and elderflower aromas with a lingering finish ofripe pear.

Ortega /Reichensteiner 2013 11%Melon and pear flavours lead to a long, dry finish.

Müller Thurgau Siegerrebe 2014 11%Green apple and pear flavours with a marzipan bouquet.

Blush 2014 10.5%Dry rosé, ripe strawberries on the palate and a long smooth finish.

Chilford Hundred 2011 12%Sparkling wine with grapefruit and lime zest on the palate.

Chilford Hundred 2013 Sparkling Pinot Noir 12%

Grapefruit, lime and orange zest flavours.

Dedham Vale Boxted, EssexMayflower 2014 12%

Dry white wine with peach flavours.

Reserve 2013 10.5%Ruby red medium bodied wine with red berry aromas.

Sparkling English Brut 2013 12%Fresh fruit flavours and yeasty overtones.

Demi Sec Sparkling Rosé 2013 12%Crisp and refreshing with strawberry aromas.

Elysian Fields Ely, CambridgeshireBacchus 2013 10.5%

Medium dry, gentle floral notes and a dash of citrus.

Pinot Noir 2013 10.5%Off-dry rosé, crisp acidity with hints of strawberry and peachon the palate.

Acolon 2014 11%Light and fruity dry red wine with cherry and plum flavours.

Giffords Hall Hartest, SuffolkMadeleine 2014 11.5%

Very dry, crisp and refreshing.

Bacchus 2014 11.0%Dry with tropically extravagant fruit flavours.

Light Oak 2014 11.5%Lightly oaked, dry, with a slightly buttery finish.

Rose 2014 11.5%Crisp acidity with a strawberry bouquet, white fruit and floralaccents.

St Edmundsbury 2014 11.0%Chunky red with loads of fruit and a heavy mouthfeel.

Sparking 2013 12.0%Subtle hints of pear and hazelnuts with a biscuity dry finish.

Warden Abbey Cardington, BedfordfordshireThe NonConformist 2014

Apricot and tropical fruits on the palate.

The Founder 2013 ABV 12.0%White flower fragrances, green apple and peach flavours.

Wine


Forget hops and grapes; let’s talk honey. Purefermented honey, also known as mead.

This year you’ll recognise the usual suspects, such asTraditional, Moniack and West Country meads.And once again, our Spiced and Christmas meadswill tickle your tastebuds with their yummy homageto mince pies and Christmas pudding. Tournament,last year’s mead of the festival, is back again too.

All of the mead at this festival is from the BritishIsles, from dry to sweet, all flaunting how gorgeousBritish mead can be. Moniack has regularlyrepresented Scotland on the list, but this year we areproud to also include a new smaller Scottishproducer. Just south of the Cairngorms, TheRookery uses produce from the land around theirpremises to craft unique meads and we aredelighted to say their master craftsman will join usfor the festival.

So whether you drink your mead in a wine glass,tankard or drinking horn – I hope you enjoy thisyear’s selection.

Lindisfarne NorthumberlandLindisfarne Mead 14.5%

Light-coloured with a clean, light, floral honey flavour.

Pink Mead 12% Pink-coloured mead with orange zest.

Lurgashall West SussexSpiced Mead 13%

Medium sweet with a spicy taste.

Whiskey Mead 20%Fortified with honey and scotch.

Lyme Bay DevonTraditional Mead 14.5%

Sweet, light and full-flavoured. A good mead to beginwith.

West Country Mead 14.5% Medium sweet with a slightly dryer spiced edge.

Christmas Mead 13% Christmas pudding spices in a glass.

Tournament 11% Dark and sweet, with a discreet hint of ginger.

Moniack InvernessMoniack Mead 14.6%

Dark, rich, peaty mead made with water from theScottish highlands.

The Rookery BlairgowrieLavender Mead 17%

Intense lavender taste followed by a hint ofgingerbread.

Midwinter Mead 17% Oranges, fresh root ginger and frankincense. An authentic medieval taste of winter.

Cyzer Mead 17% Crab apples foraged in a nearby glen give a cider-likemead.

Mountain Ash Mead 17% Earthy and savoury, this mead can be very dry and tartwithout being sour.

Spruce Mead 17%Citrus and zesty on the tongue, with woodyfragrances.

Mead


Joanne Fried raises a glass to Britain’s bees.


Champion of the Thames

Traditional Real Ale pubopen all day, every day

from 12 o’clock and just afive minute walk from the

beer festival.

King Street, Cambridge01223 351464

@ChampThames

Welcome to the Clarendon Arms. A traditional publichouse since 1812, serving pub food at its best using seasonal and locally sourced produce to create a

delicious home cooked menu.

We have a lovely dining area and bar with an open fire forthose winter nights and for those warmer days a beautiful

courtyard garden.

We serve a selection of five real ales, wines and spirits, sothere is a little something for everyone, Oh, and well

behaved dogs and children are very welcome.

For any information give Bex a tinkle on

01223 778272 you can also follow us on Twitter

@clarendon_arms

www.theclarendonarms.co.uk


Six real ales at all times, two constantly changing guests plus a real cider

9 High Street, Fulbourn CB21 5DH Telephone: (01223) 880244 www.thesixbellsfulbourn.co.uk

The White Family welcome you to theirwarm and friendly pub dating back to the

15th century, nestled in the heart ofFulbourn.

A proper local with a love of real ale complemented by good old fashioned homecooked food. As well as the bar areas we

have a lovely light dining area, a large function room for parties and not forgetting

the large garden for the summer.

THE SIX BELLS• FULBOURN•

cambridge summer beer festival guide 2016

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