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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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Great News! - While Dolores was tidying up today, she found a box of books. Thirty copes of "The Home Brewer's Guide to Vintage Beer" that I'd forgotten I had. Dead us...
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80 SHILLING. ONE QUID. - July 2025. Edinburgh. Yes, Edinburgh. A second Scottish tickathon in a month. This would normally have been a prohibitively expensive trip, but by the mere...
18 hours ago -
Wiccan mix - Hagstravaganza 11, the seventh of its name, took place at The White Hag brewery recently. As usual, a team of guest brewers from Ireland, the UK and Europe...
1 day ago -
As the iconic beer is set to make a return, I take a look back at my first experiences of Boddington's Bitter - The sharp-eyed amongst you will soon realise that the article I’m about to run, and follow up on, is a month or so old now, but time doesn’t diminish a g...
3 days ago -
News, nuggets and longreads 16 August 2025: Cheap Seats - Every Saturday we round up the best writing about beer from the past week. This time, we’ve got historic pubs, GBBF, and football. First, some news on th...3 days ago
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Limiting the pub - Scarcely a week goes by without the present government announcing a policy to antagonise yet another group in society. They have now put forward a set of...
4 days ago -
Bar and music matching - *Pete Brown has been banging the drum of beer and music matching for some time, and has even written a book about it. *I must admit it's not something I'...
1 week ago -
Homebrew - Victorian Style - There is something delightfully pompous, perhaps a little insane, about book titles in the Victorian era that always reminds me of the "Connections" TV ser...
2 weeks ago -
A Vital Shot in the Arm — The Highland Laddie, Leeds - Set in the shadows of several blocks of student accommodation, The Highland Laddie is completely obscured from view as I approach from the adjacent Kirk...3 weeks ago
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Session #149: Pub food - For the July 2025 edition of The Session David Jesudason has asked us to think about pub food. I’ll start by reproducing part of a post from 2018 on the de...3 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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