20 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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WOBBLY BOB OR OLD PECULIER ? BIG DECISONS AT THE START OF THE NEW SPOONS VOUCHER YEAR - April 2026. Sheffield. Walking back from the Botanical last Saturday I had a lot of worries on my mind. The chance of Dad’s house sale falling through at t...
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Let's Brew - 1960 Youngs X Ale - [image: A Youngs Brown Ale label featuring a drawing of a ram.] At the start of the 1960s, Youngs were still brewing pretty large quantities of Mild. By t...
21 hours ago -
News, nuggets and longreads 18 April 2026: Tremor of Intent - Every Saturday we round up the best writing about beer from the past week. This time, we’ve got beauty spots and liminal spaces. First, some statistics f...21 hours ago
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Alta - a modern shopping centre, husky dogs, and the Northern Lights, experienced from the far northern tip of Norway, - After learning a bit more about some of the bizarre ceremonies associated with *"Crossing the Line",* we're off to *Alta*, the final destination on our r...
1 day ago -
Going straight? - Last week, I reported on Irish wild beer specialist Wide Street producing a couple of tamer offerings. Today it's more of the same, except the brewery is D...
1 day ago -
Homebrew Blitzed - I used to enter homebrew competitions far more regularly, then kids happened and brewing took a bit of a back seat for a few years. Eventually though, th...
2 weeks ago -
Local song and music sessions in March - All these venues sell real ale (oh, and other drinks too!).
1 month ago -
A little crazy - 1. In search of Monsters I don’t know how I missed this, but miss it – dammit! – I did. Readers outside Stockport and environs may be unaware of the ‘Monst...1 month ago
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No, it's not a Yorkshire square - *It's a tradition, or an old charter, or something that wheneven someone who knows a bit about beer sees an open square fermenter they ask "is that a Yor...
2 months ago -
Golden Pints 2025 - Happy new year everyone, and here are my Golden Pints of 2025. It’s been another year in which I’ve drunk a lot of beer and been fortunate enough to have...
3 months 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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