4 hours ago
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Welcome
A bit of a CV. Tandleman is a veteran beer lover, local CAMRA Chairman and activist, beer writer, beer reviewer and pursuer of all things good in beer. He lives in the North West of England and London. Despite his CAMRA membership, he does not limit himself to cask conditioned beer, though he believes that cask conditioning, when done correctly and appropriately, brings a quality to beer that is hard to equal by any other kind of presentation. He is a strong supporter of Northern methods of beer dispense and avidly detests poorly presented beer and dislikes pasteurisation. He regularly visits Germany, has conducted corporate British and German beer tastings for CAMRA at the Great British Beer Festival where he has worked for years on Biere Sans Frontieres and was Deputy Organiser at CAMRA's very successful National Winter Ales Festival in 2009, 2010, 2011 and 2012 and at the Manchester Beer and Cider Festival from 2013 to date. He admires good brewers wherever they are and has travelled extensively in pursuit of good beer to drink. He also judges beer at both the International Beer Challenge and the World Beer Awards.
This blog mentions specifics; pubs and beer, good and bad. The opinions will be forthright, but you can always disagree, just don't be offended. Comments from those mentioned are particularly welcome and a right of reply is hereby offered.
This blog mentions specifics; pubs and beer, good and bad. The opinions will be forthright, but you can always disagree, just don't be offended. Comments from those mentioned are particularly welcome and a right of reply is hereby offered.
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Contemplating a recently deceased Beer Blogger, in the tranquility of the Wheatsheaf, Bough Beech - During the run-up to *Christmas,* I’ve been spending a bit of time visiting pubs that I normally wouldn’t go to the trouble of frequenting. It’s all part...
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OYSTER BEDS - December 2025. Folkestone. Leaving the Old Neptune, and the glorious sunset Mrs RM had just missed, we headed over seashells and pebbles towards Whitstable...
6 hours ago -
Morana: Tmave's Birthday in America - This Thursday is the 15th anniversary of the day I spent at Devils Backbone Basecamp brewing the first ever batch of Morana, a Czech style dark lager tha...
12 hours ago -
Fremlin beers in 1897 - [image: A Fremlins Family Pale Ale No. 5 label featuring a drawing of an elephant and a coat of arms.] One of the larger breweries in Kent, Fremlin produc...
19 hours ago -
DOT of all trades - Six beers in a variety of styles from DOT today, proving that even if they don't release as many barrel-aged blends as they used to, everything doesn't hav...
1 day ago -
News, nuggets and longreads 6 December 2025: In the Soup - Every Saturday we round up the best writing about beer from the past week. This time, we’ve got hobgoblins, rogues and saliva. First, a news story we mis...3 days ago
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Your Essential Pub Etiquette Guide Guide - Since the first Druid hung a hop bush out of his upstairs window – a telltale sign for the medieval cognoscenti that human sacrifice was no longer practice...6 days ago
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The end of a heresy - *I find christian heresies fascinating and can happily spend time clicking through wikipedia reading about them*. Those early christians really knew how ...2 weeks ago
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Watering the workers’ beer - *I am the man, the very fat man That waters the workers’ beer And what do I care if it makes them ill If it makes them terribly queer I’ve a car, a ...
3 weeks ago -
Uncertain Times - Purple haze As befitting my approaching status as an Official Old Man, I remember the Old Days here in Preston. 2013 to be exact, and it's longer ago tha...
5 weeks ago
2 comments:
Sometimes a short piece says a hundred times more than a long descriptive overcomplicated piece. This is a good example! I have never had a decent pint of Youngs Bitter or Special either pre or post Bedford. I just don't understand the fuss.
Depends when you started drinking it. Pre about 2001, Young's Special was a lovely pint. Post 2001, something happened (recipe change?) that removed all the flavour and character from it. I never touch the stuff these days.
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