3 hours ago
Thursday, 30 July 2009
Subscribe to:
Post Comments (Atom)
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.
Webcounter
Blogroll
-
Beer Guide to the 1970s (part sixty-one) - It may look like this is one contiguous series. But I wrote part 59 more than a month before part 60, That's what happens when I keep swanning off to Sou...
-
Lash in the hops - Today's selection is from the haze merchants at Whiplash and is end-to-end haze, of a variety of sorts. Can't have too much haze, right? The brewery has fo...
3 hours ago -
FRIDAY NIGHT IN CHISINAU - March 2025. Chisinau. Moldova. I was back at our Chisinau hotel from my Tomato Gose expedition by half five, by which time Mrs RM had decided that the plat...
1 day ago -
News, nuggets and longreads 29 March 2025: Orbital - Every Saturday we round up the best writing about beer from the past week. This time, we’ve got Irish pubs, pub sofas, and barroom fiction. First, an int...2 days ago
-
A significant birthday draws close - Right, it's a week away from work now, my work e-mail has been set to *“out of office”,* and on the way home last night I filled the car up with petrol. ...
3 days ago -
Food To Make You Smile, Beer Service to Forget — The Trading Route, Manchester - Lately, I’ve become obsessed with the concept of what I like to call ‘beer service’. Taking place at the point of a beer being served, it goes beyond wh...3 days ago
-
What goes around, comes around - The *Manchester Evening News* reports that the *Sparking Clog* pub in Radcliffe, Greater Manchester, has recently reopened after being given a unique “Tw...
5 days ago -
Finally: a wilt-tolerant Fuggle - *A very interesting article by the hop goddess Klara Hajdu in the CIBD magazine gives an update on the latest research from Wye Hops.* Breeding English h...
1 week ago -
Me talking about porter - I confess I love the opportunity to wax on about the history of beer, and I was delighted to be interviewed by the Cardiff home-brewer and podcaster Andy...2 weeks ago
-
The Session - Best at Home - This month's iteration of The Session is being hosted by Ray and Jess over at Boak and Bailey, and the theme they have presented us with is: "What's the ...
4 weeks ago
7 comments:
Neither do I.
I'm staying silent on the subject. Nothing could entice me to even comment on the subject on another blog.
" "
I can't resist, there is one thing that seems to be missing; do we know what the damn stuff tastes like?
Dave, it tastes bloody lovely! Think port and add some seriously dark bitter chocolate, some cherries, a loads of fruity/floral hops and a kick of booze at the end.
mmmmm port? chocolate? cherries?yummy. That's it, I've just ordered some.
Thanks Mark.
Have you tried it? Did you have an opinion on it? Come on, tell us.
Post a Comment