Our walk yesterday took us to Brick Lane and its chaotic market scene. Negotiating a way through the food stalls selling street food at inflated prices isn't easy and reminded us why we don't usually go there on a Sunday.
One bright spot in this chaos is the Pride of Spitalfields in Heneague St, which still seems to me a proper East End local. The bright spot within this bright spot is that it serves Crouch Vale Brewer's Gold. Or does it? Far too often when I go in the clip is turned round. Enquiries usually get an answer along the lines of "Oh we haven't got any. It always sells out." Thus it was yesterday.We didn't bother asking and we didn't have a drink, Pride being a poor substitute for the zingy, hoppy, beer we craved. Listen guys, here's an idea. If it sells so bloody well and your customers like it so much, get some more of it!
So it was onwards and upwards, to the Carpenter's Arms, which I've written about be
fore. This time it was bustling, with Sunday lunches flying out and an odd collection of customers, most of whom looked as though they'd smeared themselves with superglue and ran through a wardrobe, such was the oddity of their attire. (Fashion has passed me by you will perceive.) Disappointingly Duvel Green has disappeared, replaced by Kostritzer Schwartzbier. There is also a great collection of very expensive bottles, with some good stuff hidden amongst the dross. Quilmes anyone? On handpump there is two Adnam's beers and TT landlord. I had a couple of pints of Oyster Stout which was in great nick, dark, full bodied, dry and moreish, though a sparkler would have elevated it greatly.Going back was easier. The crowds had diminished somewhat, so we headed to the Chamberlain Hotel to try Bengal Lancer again. Alas it was not to be. This flagship Fuller's pub had ran out of both Lancer and Discovery which was E's choice. Huh. Again we weren't going to drink Pride, so we finished off the weekend's drinking early, with Old Rosie cider for me and a Pinot Grigio for her. In JDW of course!
"though a sparkler would have elevated it greatly" - I'm not even going to rise to the bait.
ReplyDeleteI was drinking Crouch Vale Brewer's Gold on Saturday. It still remains a first class ale. It was in tip top condition.
"though a sparkler would have elevated it greatly"
ReplyDeleteThis can not be said often enough.
Keep the flag flying for "unflat beer"
Great pub the Pride, but the beer's always been a bit hit-and-miss.
ReplyDeleteAh the old sparkler debate again. Personal preference, as always: I generally prefer beers with than without, but Adnams beers I always prefer without - still has to have a decent sized gravity-created head though rather than this liquid to the top tosh ;-)
ReplyDeleteStout I'd say is better with a tight creamy head. Even Adnams.
ReplyDeleteIs this the Guinness effect?
ReplyDeleteIt just seems to fit better. I can drink well conditioned beers without a sparkler, but in stout I feel the creamy head enhances the experience.
ReplyDeleteGravity heads - and there wasn't one - rarely last.
Debate-what debate? Why try to fight nature? Sparklers and handpulls are a natural fit and the only way to serve good beer. If you don't like it, roll out the barrel and stick to gravity dispense, but leave my sparkled handpull nectar alone.
ReplyDeleteব্রিক লেন sounds an interesting area. I must explore around there some time, if I ever have that London holiday I keep promising myself.
ReplyDeleteAlthough I too am a Northerner, I'm not as fanatical about sparklers as you TM, but I think you're quite right about stouts.
Unusually I agree with you regarding sparklers on this occasion (although not some of the pro sparkler chest beating from some of the other comments) stouts unless they are in very high condition are better with a sparkler and then if they are really hgihly conditioned I might put a sparkler on to knock some of it out anyway. But really keep em for the black stuff and nothing else.
ReplyDeleteTo be fair, it might be because you visited on a Sunday afternoon wen the landlord was taking a break and wasn't there to change the ale. Bar staff aren't always able to do so.
ReplyDelete