CBF41 programme - final

This year the festival has cycling on the brain. As well as having an unusually high number ofCAMRA members, Cambridge has the highestproportion of adult cyclists in England: 52% ofCambridge residents cycle at least once a week,according to a study published in 2012 by theDepartment for Transport.

Cambridge is a growing city and if we’re going toavoid choking in congestion more people usingbikes can only help. Even for those who have todrive, a commuter who cycles often means onefewer car on the road. This year we’re privilegedto have the third stage of the Tour de Francestarting in the city, and hopefully this willencourage even more of us to take up cycling.

Some people aren’t able to cycle becauseconventional bikes don’t work for them. Thisyear’s festival charity is You Can Bike Too, aproject that helps people with disabilities or who lack confidence enjoy cycling with theirfriends and family. Find out more about theirwork on page 11 and please support them bygiving generously.

Like all CAMRA beer festivals, this eventwouldn’t be possible without the hundreds ofvolunteers who help to organise and run it.We're always looking for more help. If you lookaround while you’re here you’ll see that althoughit can be hard work it’s also a lot of fun and you’llmake a number of good friends at the same time.If you'd like to join us, ask any volunteer.

We also rely on some longstanding suppliers,both for the site and for the beer, cider, wine,mead and food. In particular I’d like to thank allthe different teams within Cambridge CityCouncil that we work with over the year.

This year, once again we have another new localbrewery. Calverley’s brewery started brewing last

month. We wish them all the very best for thefuture. As well as a new brewery, this year alsosaw the opening of the first new pub inCambridge for some time – the Pint Shop onPeas Hill. Not all pubs are safe, and CAMRAcampaigns throughout the year to keep pubs safeand protect them from the short-termism andspeculation that has cost us so many pubs inrecent years.

Please don't drink and drive. However youtravel, please moderate your consumption soyou can get home safely. Remember the festivalis near a residential area, so please leave quietly –it will help us to continue to use this site infuture years.

We’ll be back on the 17–18 October for ourOctoberfest, and in January for the Winter AleFestival, both at the University Social Club onMill Lane. For those hyper-organised peoplewho really know where their towels are and plana year in advance, the 42nd Cambridge BeerFestival starts on Monday 18 May 2015.

Enjoy the festival, and remember to vote foryour favourites in our beer, cheese and cider ofthe festival competitions. A voting form is onpage 47, and they’re also available at the glassescounter and around the bars.

Bert KenwardFestival Organiser

Welcome!

First aidWe have qualified first aid personnel on site. If you find that you need attention please askone of our stewards (the ones in yellow T-shirtsor fleeces), or any other member of staff, andthey will be able to contact a first aider.

41st Cambridge Beer Festival 3

GlassesYou’ll need a glass, so if you haven’t brought yourown you can purchase one from the glasses stall.

If you don’t want to keep your glass at the endof the session, you can return it to the stall fora refund.

Glasses are oversized and lined at the third,half and pint measures. This is to ensure thatyou get a full measure – something CAMRAcampaigns for.

BarsBeers are arranged on the bars in alphabeticalorder by brewery (with a few exceptions).

Staff will only serve beers from the bar atwhich they are working, so please checkcarefully before ordering.

The beers listed in this programme are thosethat we’ve ordered from the brewers, but wecan’t guarantee that they'll all be available allthe time.

Some beers may be available that aren’t listed.Please refer to the signs on the cask ends tosee exactly what’s on, and the prices.

Cider, perry, mead, wine and foreign beer allhave their own bars.

As with any pub, it is an offence to buy (orattempt to buy) alcohol if you are under 18, orfor another person who is under 18. Like manypubs in the area, we operate a Challenge 21scheme. So if you look under 21 you may beasked for ID to prove you are over 18.

StaffThe festival is organised and run entirely byvolunteers – real ale enthusiasts who are doingthis because it’s fun. Do feel free to ask us aboutthe beers, ciders and other drinks we have – welike talking about them and usually know quite abit. You can even ask for a taste if you’re not sure.

Bar etiquetteWhen you’re at the bar please note the followingto ensure that we can serve you as quickly aspossible.

Try to make your decision before ordering andhave your money ready.

Stand as close as you can to the right place onthe right bar.

When you have your drinks move away fromthe bar as quickly as possible to allow others tobe served.

We’re only human, so please be patient! Wetry to serve everybody in turn, but when we’revery busy it can be difficult to keep track. Notethat drawing attention to yourself by bangingglasses or money on the bar tends to becounterproductive.

Finally, enjoy the festival!

Buying your beerWhether you’re a seasoned visitor or this isyour first time at a beer festival, here are a fewtips to help both you and our volunteer staffhave an enjoyable time.

4 41st Cambridge Beer Festival

Hops and yeastWith very few exceptions all beer brewed todaycontains hops in some form. They provide thebitterness and many of the other flavours andaromas in beer. Further flavours come from theyeast, a single-celled organism. The selection ofyeast will often give a brewer’s beers a commonflavour, and many breweries will guard theirparticular yeast strain very carefully.

Barley, malt and sugarYeast also produces the alcohol in the drink fromsugars. These sugars mostly come from maltedbarley. Barley is malted by allowing it to just beginto germinate before the process is stopped usingheat. This makes the grain softer and easier to mill,and starts the process of turning starch into sugar.

Other cereals (both malted and not) may be usedin some beers. Brewing sugars are used by somebrewers and other flavourings, spices and evenfruit may be added. As well as sugars, maltedbarley (malt) also provides many of the flavoursin beer, such as the roasted and caramel notes.The colour of a beer is almost entirely dependenton the variety and amount of malts used.

The modern usages of the words ale and beer arerather different. Beer refers to nearly everyalcoholic drink made with malt and hops. Alenormally refers to beers brewed using strains ofyeast that rise to the top of the fermenting vessel– a process known as top fermentation.

What is real ale?Real ale is a beer brewed from traditionalingredients, matured by fermentation in the

container from which it is dispensed, and servedwithout the use of additional gas. It is describedas ‘living’ as it continues to ferment in the cask,developing its flavour as it matures ready to bepoured into your glass. Real ale is also known ascask conditioned beer, real cask ale, real beer andnaturally conditioned beer. The term real ale andthe above definition were coined by CAMRA inthe early 1970s.

How can I tell if it’s real ale?Real ale has a natural taste, full of flavour with a lightnatural carbonation produced by the fermentationthat has occurred in the cask. A real ale should beserved at cellar temperature (11–14°C) so that theflavour of the beer can be best appreciated. You canrecognise real ale in a pub as it is usually servedusing a hand pump, although a number of pubssell the beer straight from the cask using nothingbut gravity – as at this festival.

What is the difference between ale and lager?Real ale is produced by top fermentation attemperatures up to 22°C, which produces therich variety of flavours. After primaryfermentation the ale is allowed to mature at11–14°C in a cask where a slow secondaryfermentation occurs.

Lager is produced by bottom fermentation atlower temperatures (6–14°C). It is thenconditioned for several weeks or months at closeto freezing, during which time the lager matures.Traditionally, lager style beers were brewedduring the cooler winter months and then storedin cool cellars through the summer. Indeed, lageris the German word for store. However, mostmass-produced UK lagers are matured for lessthan a week and do poor service to the name.

What is the difference between real ale and keg beer?Real ale is a living product. It has not been

What is beer?


The terms beer, lager, ale and bitter are oftenconfused. To understand what they actuallymean and how the varieties of beer differ fromone another, we need to know a little of howbeer is produced and the ingredients used.

pasteurised or filtered and has undergone a slowsecondary fermentation in the cask from which itis served.

Keg beer undergoes the same primary fermentationas real ale but after that stage it is filtered and/orpasteurised. No further conditioning takes place.The beer lacks any natural carbonation that wouldhave been produced by the secondary fermentationand so carbon dioxide has to be added artificially.This leads to an overly gassy product. Today somekeg beers have a mixture of nitrogen and carbondioxide added – these are known as nitro-keg beers.

What is craft beer?Craft beer has its origins in the US microbreweryworld – our foreign beer bar has some fineexamples from that side of the Atlantic. As yetthere is no real definition for the term. Much realale is craft beer, however some craft beer isdispensed from kegs.

What are bitter, mild, stout and porter?Beer can be produced by either ale or lager stylefermentation. Ale style beers can be brokendown further into various styles, although manybeers are hard to fit into one of these categories.We’ve chosen a few examples for each style.

Milds are low in bitterness and may be dark orlight. Although generally of a lower strength(less than 4%) they can also be strong.

Elgood’s Black Dog, 3.6%Son of SidMuckcart Mild, 3.5%

Bitter is the most common beer style. Usuallybrown, tawny, copper or amber coloured, withmedium to strong bitterness. Light to mediummalt character may be present. Bitters arenormally up to 4% alcohol, whereas best bittersare above 4%.

BlackBar Bitter, 3.6%Calverley’s Best Bitter, 4.8%

Golden ales are a relative newcomer, havingfirst appeared in the 1980s. These are pale

amber, gold, yellow or straw coloured beers withlight to strong bitterness and a strong hopcharacter that creates a refreshing taste. Thestrength is generally less than 5.5%.

Castor 12th Man, 4.5%Moonshine Heavenly Matter 3.7%

India pale ale (IPA) originally appeared in theearly 19th century, and has enjoyed a resurgencein recent years. First brewed in London andBurton-on-Trent for the colonial market, IPAswere strong in alcohol and high in hops: thepreservative character of the hops helped to keepthe beer in good condition during long seajourneys. So-called IPAs with strengths ofaround 3.5% are not true IPAs. Look for juicymalt, citrus fruit and a big spicy, peppery bitterhop character, with strengths of 5% to muchmore. The recent appearance of ‘black IPAs’ hasconfused many, since they are definitely not pale.

Fellows IPA, 7.2%Jo C’s Knot Just Another IPA, 5.0%

Porters and stouts are complex in flavour andtypically black or dark brown. The darknesscomes from the use of dark malts. These fullbodied beers generally have a pronounced bitterfinish. Historically a stout would have been anystronger beer, but the term evolved to mean astrong porter beer. In modern usage, the twoterms are used almost interchangeably, althoughstouts tend to be less sweet than porters. Theyare usually 4–8% in strength.

Grain Porter, 5.2%MiltonNero 5.0%

Barley wines range in colour from copper totawny and dark brown. They may have a highsweetness due to residual sugars although somebarley wines are fermented right out to give a dryfinish. They have an almost vinous appearance inthe glass and may have a strength of up to 12%.The fruity characteristics are balanced by amedium to assertive bitterness.

Buffy’s Festival 9X, 9.0%DominionMoreton, 9.7%

What is beer?


The Cambridge Blue85 - 87 Gwydir St Cambridge CB1 2LG Tel 01223 471680 www.the-cambridgeblue.co.uk

14 Real Ales • 12 Craft Beers200+ Bottled World Beers

OpenMon - Sat 12 - 11pm, Sunday 12 - 10.30pm

Food ServedMon - Sat 12 - 10pm, Sunday 12 - 9pm

3,528Over

different ales served

so far!

Summer Beer Fest 24th - 29th June100+ beers plus real ciders and perries

THE THREE HORSESHOES2 Church Street, Stapleford CB22 5DS

Tel: 01223 503402Real Ale Paradise in Stapleford

BEER FESTFri 4th - Mon 7th July

The Tour De France will pass by the pub on

Monday!

Real Ale

Paradise

8 Real Ales • 8 Craft BeersReal Cider • Belgium Bottled Beers

Open: Mon - Thurs 12-3pm & 5 -11pmFri - Sat: 12 to Midnight, Sun: 12-10.30pm

Food: Mon - Sat 12-2pm & 5 -9pm, Sun: 12-3pm

50p OFFAll draughtproducts forCAMRAMembers

2 Norfolk St, Cambridge CB1 2LF Tel: 01223 500238

4 Real Ales • 10 Craft BeersMassive Range of Artisan Spirits

Room Available for HireOPEN: Mon–Fri 5pm–late, Sat 12–late

NORFOLK STREET PARTY 21st June 12-5pm

The Blue Moon

Meet Aaron. He is 27 and wants to get out of thehouse, be healthy and be social. Aaron dreams ofcycling with his family and friends, but with hislearning difficulties a two wheeled bike justwon't work. He searched high and low throughCambridge for a safe place to ride adapted bikeswith others, but it didn’t exist. Until now!

Aaron met Ruth and together with other cyclingenthusiasts of mixed abilities they created YouCan Bike Too: an all ability cycling project atMilton Country Park. Now, no matter what age,ability or experience, everyone can feel thefreedom of the wind in their hair – and they cando it together!

A partnership between the You Can Hub and theCambridge Sport Lakes Trustcharity, You Can Bike Toooffers regular sessions withtrained volunteer instructorsfor people with disabilities,over 60s and their family and

friends. Cycling is social and regular sessionsmean that everyone can cycle together, nomatter their ability. The quirky bikes are alsoavailable for hire: there are more than 16adapted bicycles, with 1, 2, or 3 seats, and there'seven one that takes a wheelchair!

Laurence, 81, found cycling nearly impossibleafter his hip replacement and stroke. Howeverwith support from You Can Bike Too he was ableto try it again. “I used to cycle everywhere,” heexplains. “It was my wild ambition to be back ona bike. Now I feel human again and like I belong.”

Cycling is a fun, social sport that can be made soaccessible that anyone can do it. Last year over500 people rode on one of our bikes! Come andchat cycling at our festival stall and find out howyou could make a difference.

youcanbike2 youcanbiketoo

Festival charity

You Can Bike Too This year the festival is supporting You CanBike Too, a project that helps people withdisabilities or who lack confidence enjoycycling with their friends and family.

www.youcanbiketoo.org

Please give generously, either at the You CanBike Too stand near the glasses stall or to oneof their volunteers who will be around thefestival with collecting buckets.


Apart from our brewery bars from Adnams,Brentwood, Elgood’s, Moonshine andWoodfordes, all the beer is arranged on the barsalphabetically by brewery name, starting at theleft hand end of the bar.

The tasting notes here have come from varioussources – CAMRA’s Good Beer Guide, thebreweries or our own painstaking research.Unfortunately, for some beers we don’t havenotes. This is generally because the brewery orbeer is very new: in some cases, the festival is thevery first time the beer has been made available.

Not every beer will be available at every session.Some beers take longer to settle – we want themto be in the best possible condition when we sellthem. Towards the end of the week some will nodoubt have sold out. Some beers are particularlylimited in quantity, either due to the type of beeror the size of the brewery. There may also bebeers available that aren't on this list. The signsbehind the bar on the end of the casks showexactly what's available at any time, along withthe prices and strengths.

As well as this printed beer list, the list is alsoavailable at www.cambridgebeerfestival.com, andthrough smartphone apps for both iOS andAndroid. All the online versions will be updatedthroughout the festival as beers come and go. If youneed a large print version, please ask at the bar.

Once again, please remember that the staffserving you and looking after the beer are allunpaid volunteers.

Adnams Southwold, Suffolk 1890Broadside 4.7%

Brewed with pale ale malt and First Gold hops,Broadside is a dark ruby red beer rich in fruitcakearomas, almonds and conserved fruit.

Cambridge Beer Festival Special 6.0%A one-off black stout, aged in oak casks previouslyoccupied by Adnams Copper House Distillery'sNorth Cove Vodka. This additional maturation hasimparted flavours of vanilla, coffee and chocolate.Warming with a dry finish.

Fat Sprat 3.8%A pale amber summer beer with a lovely citrus,grapefruit aroma and some spicy notes. On thepalate the citrus character of the hops shinesthrough, balanced with a light biscuit flavour and acrisp, dry finish.

Ghost Ship 4.5%This pale ale has a good assertive pithy bitternessand a malty backbone. It is brewed with a selectionof malts – pale ale, Rye Crystal and Cara. Citra anda blend of other American hop varieties createcitrus flavours.

Mosaic 4.1%Made with Mosaic hops, this pale blonde has bagsof personality with bold mango, peach, lemon andpine flavours and a dry hoppy finish.

Southwold Bitter 3.7%A beautiful copper-coloured beer, late- and dry-hopped with Fuggles for a distinctive, lingeringhoppiness. Brewed with the finest East Anglianmalted barley, sourced locally to the brewery.

Arbor Ales Lawrence Hill, Bristol 2007Greenhorn Rising 5.2%

Amber in colour with citrus, floral and pine aromas.Grapefruit and tropical fruit flavours are balancedby some caramel sweetness. Peppery bitternesslingers on the finish.

Motueka 3.8%A pale hoppy session beer brewed with Motueka

The beer list


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hops. It has flavours and aromas of tropical fruitand sweet citrus with a delicate bitter finish.

Arran Cladach, Arran 2000Blonde 5.0%

Aroma is malty, toasted, hoppy and citrusy. Flavourhas a malty base with zesty and fruity flavours and afloral hoppy finish.

B & T Shefford, Beds 1982Edwin Taylor’s Extra Stout 4.5%

A pleasant bitter with a strong roast malt flavour.Brewed using Pearl pale and crystal malts, roastbarley and Hercules hops.

Shefford Mild 3.8%A dark beer with a well balanced, roast malt taste.

Bank Top Bolton, Lancs 1995Dark Mild 4.0%

Full bodied dark mild with hints of liquorice androast barley.

Flat Cap 4.0%A light bitter with biscuit malt and fruit flavours.

Bartrams Rougham, Suffolk 1999Comrade Bill Bartram’s Egalitarian Anti-Imperialist Soviet Stout 6.9%

Bold and tasty Russian stout with a mouthfilling,airy texture and a lot of enjoyable peppery, bitterchocolate flavours.

Thy Last Drop 4.0%Based on a traditional London porter recipe.

Tour de Force 4.1%Trip the light fantastic with some light relief afterall that heavy going. With a certain je ne sais quoi.

Bexar County Peterborough, Cambs 2012Black Eye 7.3%

This extremely hoppy beer pulls no punches andwill hit you full force in the face! Little to no aromamasks the brutal assault that your tastes buds willreceive once you take your first sip. Not for thefaint of heart (or palate). Unfined, brewed in

collaboration with Hand Drawn Monkey,Huddersfield.

I Am Not a Fruit Beer Too! 6.0%

Slightly soured wheat beer with added beetroot. A classic flavour mix of sweet (from the wheat) and sour, this beer is a perfect thirst quenching ale.Unfined.

Ronin 5.3%Rice, koji, ginger, and sake yeast were all used inbrewing this beer. Slightly sweet and veryrefreshing, it has a lot going on. The finish is longwith a slight warming sensation. Unlike any beerthe brewery has produced before. Unfined, brewedin collaboration with Hand Drawn Monkey,Huddersfield and Three Blind Mice, Ely.

Texas Pecan Coffee Mild 3.9%

A brown non-traditional mild. Pecan coffeeimported from Texas is added to complement themild flavours. Unfined.

BlackBar Harston, Cambs 2011Bitter 3.6%

Malty, tawny brown bitter with a noble hop finish.

Longhair BPA 6.2%A light copper hued beer with a big nose of Summithops and a bittering from British Admiral andPioneer hops. Full of zesty, effervescent flavoursand a great body.

Museum Old Ale 3.8%Unfortunately tasting notes were not available forthis beer when we went to print.

Theory 143 4.7%Dark red malty comfort beer.

Beer list


Colour key for beer styles : Bitter Old Ale IPA Wheat Mild Stout/ Porter

Speciality / Lager Golden Barley Wine Fruit Beer

continued overleaf

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bar Brentwood Brentwood, Essex 2006

BBC 2 2.5%A true session pale ale. A full body and maltyflavours make this beer very deceptive. Americanhops give it a tropical fruit and citrus punch.

Chockwork Orange 6.5%A deep chocolate malty beer. Brewed with orangesto give it that extra pizzazz and matured to providea classic old ale style beer.

Marvellous Maple Mild 3.7%Dark brown mild with a hint of maple syrup.

Summer Virgin 4.5%Light golden ale with American hops creating arefreshing citrus pint.

Elephant School Brentwood, Essex 2006Peasants’ Revolt 4.6%

New World hopped red ale.

Smoking Trunks 5.4%Gently smoked porter style beer but with a twist oftropical fruit hoppy loveliness.

Bristol Beer Factory Bristol 2004Milk Stout 4.5%

Dark creamy stout, reviving an old Bristol tradition.Black in colour with a creamy mouthfeel.

Nova 3.8%A light malt base: Maris Otter, Carapils and wheatmalt allows the bright, fresh and zesty hop aromasto shine – underpinned by herbal and floral notes.

Brodie’s London 2008Citra 3.1%

Hoppy session beer brewed with Citra hops.Flavours and aromas of pineapples and mangoeswith a light mouthfeel.

Old Street Pale 5.0%Medium sweet American pale ale. A strong zestycitrus flavour with a fairly sweet finish, along withsticky pine, grass and toast notes.

Broughton Broughton, Biggar 1980Exciseman's 80/- 4.6%

The bittersweet blend of flavours is derived fromthe crystal, black and pale ale malts, and fresh,

aromatic hops. Dark amber in colour, toffee aromasand full bodied.

Greenmantle 3.9%Brown bittersweet ale with liquorice aromas and alightly bitter aftertaste.

Buffy’s Tivetshall St Mary, Norfolk 1993Festival 9X 9.0%

Deep burnished copper in colour. A serious andcomplex malty bitter.

Norwegian Blue 4.9%Maris Otter malts with premium American MountHood hops. English Fuggles and Goldings hopsprovide the balancing bitterness in this maltycomplex best bitter.

Vicenniale 3.8%Pale amber in colour and heavily hopped.

Buntingford Royston, Herts 2001Highwayman 3.6%

Light brown session bitter.

Single Hop 4.0%Unfortunately tasting notes were not available forthis beer when we went to print.

Burning Sky Firle, E Sussex 2013Devil's Rest 7.0%

Deceptively drinkable, with a burnt orange colourand full flavour in the mouth. Huge amounts ofSimcoe & Centennial hops find their way into thekettle, with even more sneaking in post-fermentation for a 'proper' IPA flavour.

Plateau 3.5%Pale gold in colour, with a crisp malt edge andsharp bitterness. Plateau has been hopped atdifferent stages of the brew, with a big mix of USand New Zealand hops to satisfy the discerningdrinker.

Buxton Buxton, Derbyshire 2010American Rye 4.3%

A shed-load of American hops provide a delightfulmarmalade/citrus bitterness, well balanced by thesweetness of the malt, while delivering a characteristic peppery rye flavour.

Beer list – continued


continued overleaf

Axe Edge 6.8%Hopped with Amarillo, Citra and Nelson Sauvin,this beer's complex flavours include mandarinorange, schnapps, pineapple and juicy tropicalfruits. It is warmingly alcoholic with a dry finish.

Moor Top 3.6%Hopped with American Chinook hops, this oozescitrus flavour and aroma. Sweetness balanced witha lingering bitter finish backed up with a lategrapefruit hit.

Rednik Stout 4.1%Deep brown/black in colour. Aromas of burnt roastcoffee, malty molasses, prunes, and a hint of smoke.It is gently sweet and sour, with a moderate bitterness.

Calverley’s Cambridge, Cambs 2014Best Bitter 4.8%

Smooth amber ale, with a good balance of malt andsubtle bittering hops.

Cambridge Brewing CompanyCambridge, Cambs 2013King’s Parade 3.8%

Classic best bitter. Earthy, spicy, biscuity aroma andsweet malty, but fruity finish. Well balanced, verydrinkable ale.

Sweet Chariot IPA 4.3%Pale bitter beer, with a blend of US and UK hops.

Wayne’s Brain 4.0%In the style of a German Hefeweizen, with bananaand clove flavours. Naturally cloudy.

Castor Castor, Cambs 200912th Man 4.5%

Amarillo triple-hopped beer with spicy citrus andfloral aromas and taste and an orangey finish.

Mozart’s FinALE 4.5%Amber coloured premium bitter with grassy andcitrus hop notes.

Castorware 4.4%Rich, dark and malty with subtle hop hints.

Crafty Beers Great Wilbraham, Cambs 2012Mild Mannered 3.5%

Dark mild with a pleasant balance of sweet maltand tempered bitterness.

Sauvignon Blonde 4.4%Aromatic golden ale. Brewed with Nelson Sauvinhops from New Zealand, which create characteristicsreminiscent of the Kiwis' most famous wine.


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Dominion Moreton, Essex 2012A Mild With No Name 6.0%

Dark beer with hints of cherry and currants.Brewed in collaboration with Billericay BrewingCompany.

Yukon Gold 3 9.7%Brewed with 100% Maris Otter pale malt withBullion and Bramling Cross hops. It is matured incognac casks and acquires an aroma of oranges andcream.

Downton Downton, Wiltshire 2003Elderquad 4.0%

Pale, generously hopped session beer. Hints ofsweetness, and a subtle elderflower aroma, providea terrific balance to the hops.

East London London, 2011Nightwatchman 4.5%

Smooth, tinged red in colour and relatively wellhopped.

Orchid 3.6%Mahogany coloured, slightly sweet, lightly spicedwith vanilla.

Elgood’s Wisbech, Cambs 1795Apple Wheat 4.0%

Apple juice blended with a Belgian style wheat beerto create a refreshing, slightly carbonated, appleand vanilla beer. The fresh apple aroma combinedwith a hint of herbs and vanilla helps create aunique taste.

Black Dog 3.6%Dryish, complex dark mild. Caramel binds a goodcross-section of malt, roast and dark berry fruitflavours and there is a hint of sweetness.

Black Eagle Imperial Stout 8.7%Raisins and soft fruit complement roast malt in thiswarming dark ruby stout. Bittersweet conclusion.

Cambridge Bitter 3.8%Mild brown bitter with a good balance of malt andhop character giving a pleasing session drink.

Double Swan 4.5%This beer has a floral aroma, refreshing to the tastewith good bitterness and a slightly sweet mouthfeel.

Golden Newt 4.1%A beer with prominent hop character; a blend ofFuggles, Goldings and Cascade has been used inthe recipe to bring the delicate hop flavour andaroma to the fore. The use of Cascade gives apleasing citrus aroma.

Enville Stourbridge, W Mids 1993Nailmaker Mild 4.0%

With a defined hop aroma, this mild enjoys acertain degree of sweetness associated withtraditional mild yet gives a drier finish.

Cherry Blonde 4.2%Light blonde bitter delicately infused with essence ofcherry to produce a Belgian style fruit flavoured beer.

Ginger 4.6%Made using ginger root extract for a refreshingflavour that is not overpowering.

Fat Cat Norwich, Norfolk 2005Cat No.3 3.7%

Pale yellow session beer brewed with four pale maltvarieties and highly hopped with AmericanChinook.

Meow Mild 4.3%Chestnut coloured mild. Roasted flavoursthroughout, backed up by fruit and coffee flavours.The hops in the aroma appear again in theaftertaste.

Fellows Cottenham, Cambs 2009Doctor Syntax 6.5%

Dark and bitter. An IPA backbone with Munichmalt. Heavy on the Summit and Columbusadditions right through the boil and dry hopped togive the final punch.

Old Fellow IPA 7.2%Amber in colour. Floral with big hop character,with enough sweetness to balance the bitterness.





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Shy’Ann 5.5%Golden bitter ale bursting with floral and fruitycitrus aromas and flavours. Dry hopped withCascade and Chinook.

Voltaire 5.5%American red style ale with six different US hops.Dry hopped for extra bite.

Felstar Felsted, Essex 2001Peckin' Order 5.0%

Amber gold coloured lager with citrus notes. A dryfinish with a pinch of spice.

Rooster Booster 5.6%Strong pale ale brewed with American hops forbitterness and whole English hops for aroma.

Five Points London 2013Hook Island Red 6.0%

Full bodied, aromatic red rye ale brewed withmalted barley, 20% rye, and Chinook, Columbusand Simcoe hops.

Railway Porter 4.8%Porter in the classic London style with a twist.

Aromas of chocolate and coffee with hints of caramel,brewed with British East Kent Goldings hops.

Fyne Ales Cairndow, Argyll 2001Highlander 4.8%

Dark amber coloured bittersweet ale with an aromaof caramel malt and a hint of lemon. Rich caramelmalts with a touch of toffee and soft citrus flavoursleading to a good bitter hoppy finish.

Vital Spark 4.4%Dark ruby red coloured beer with an aroma ofberries and roasted malts. Flavours of dark fruityand roast malts develop to a long dry finish.

Golden Triangle Norwich, Norfolk 2011Hop Lobster 5.5%

Brewed with East Anglian pale malt and fiveAmerican hops to give a strong pale beer with bigexplosive hop notes.

Red Square 4.6%American style red ale with a Soviet twist. Threelocal malts and three American hops combine togive a strong fruity hop aroma with a good maltybase leading to a lengthy dry finish.



Grain Alburgh, Norfolk 2006Blonde Ash 4.0%

Wheat beer with a lemon, clove, and banana nose.Sweet fruity flavour supported by a hoppybitterness. Caramel appears in a strong finish.

Oak 3.8%This well balanced session beer uses Maris Otterpale ale malt to give a light amber colour, andfermented slowly to give a dry, moreish finish.

Porter 5.0%Old style porter. Smooth and creamy, with a darkberry flavour.

Great Heck Goole, N Yorks 2008Amish Mash 4.7%

German style weizen with the hops of an AmericanIPA. Light, refreshing and extremely fruity as thehops balance the banana and clove notes from theGerman yeast.

Black Jesus 6.5%Black IPA brewed with biblical quantities ofpremium American hops and dehusked Germanroasted malt. Enjoy with chocolate, cold meats orjust loaves and fishes.

Green Jack Lowestoft, Suffolk 2003Baltic Trader 10.5%

Rich and fruity export stout with plenty of hopcharacter.

Greene King Bury St Edmunds, Suffolk 1887Gold Beach 5.0%

Easy drinking lager style beer to commemorate the70th anniversary of the D-Day landings.

XX Mild 3.0%Cask mild, traditionally brewed using dark malt togive a sweet and roasted flavour.

Harveys Lewes, Sussex 1790Sussex Best Bitter 4.0%

Full bodied brown bitter. A hoppy aroma leads to agood malt and hop balance, and a dry aftertaste.

Highland Swannay by Evie, Orkney 2006Orkney Best 3.6%

Refreshing, easy drinking beer. Hopped withAmerican, Polish and New Zealand hops early andlate in the copper.

The Duke 5.2%Clear golden ale, with citrus aroma and flavours. AnOrcadian nod to American IPAs!

Hop Back Downton, Wilts 1987Crop Circle 4.2%

A subtle blend of aroma and bittering hops give acrispness on the tongue that is delicately fruity,giving way to some dryness. Gluten free.

Taiphoon 4.2%Pale gold beer with hints of lemongrass andcoriander.

Hop Studio Elvington, York 2012Obsidian 5.0%

Black IPA with notes of treacle and coffee, balancedby powerful hops that make it rich and palatable.

Quaffing Ale 3.8%Deep copper coloured session ale with loads ofberry and orange flavours and a hint of tangerine inthe aroma.

Hopshackle Market Deeping, Lincs 2006Firebelly 7.0%

Double IPA with a sweet malty backgroundoverridden by an abundance of hops.

Zen 3.8%Amber brown in colour. Malt and bitter sweetflavours with background toffee and a dry finish.

Isle of Skye Uig, Isle of Skye 1995Skye Black 4.5%

Dark ale brewed with roast barley and rolled roastScottish oatmeal, giving an almost stout-likebitterness, smoothed through the addition of pureScottish heather honey.

Skye Red 4.2%Reddish-hued, slightly malty and nutty in character,smooth to the taste.

Jo C’s Fakenham, Norfolk 2010Knot Just Another IPA 5.0%

Golden hoppy bitter, with a good blast of BritishBodicea hops.

Norfolk Kiwi 3.8%An easy drinking, lightly hopped straw colouredbeer. A blend of English and New Zealand hops.



Kissingate Lower Beeding, W Sussex 2010Chennai 5.0%

Background flavours of pale and amber malts arebalanced with the resinous bitterness and herbalcharacteristics of Pacific Gem and Cascade hops.

Gardenia Mild 4.5%Refreshing amber mild with the subtle floralfragrances of an English country garden.

Lacons Great Yarmouth, Norfolk 2013Encore 3.8%

Glowing with a pale amber hue, this flavour packedale leads with delicate fruit aromas, comfortablybalancing a dry pine and citrus crescendo of flavourthroughout followed by a finish that is long and dry.

Falcon 4.2%Classic dark bitter with an auburn glint. Elaboratelybalanced use of hops and malt paves the way tocomplex flavours that are charming and lightlyspiced.

Late Knights London 2013Hairy Dog Black IPA 5.5%

Brewed using Apollo hops to produce a hoppywarming black IPA.

P.IPA 5.4%IPA made with three varieties of Polish hops.

Liverpool Organic Liverpool, Merseyside 200924 Carat Gold 4.2%

Generously hopped with a bitterness that buildssteadily towards a lingering finish with spicyorangey notes.

Josephine Butler 4.5%Golden coloured with hints of lemon andelderflower in the taste with a good hoppy finish.

Kitty Wilkinson 4.5%Vanilla, butterscotch and chocolate combine in theroasted malty taste with a fairly dry finish and agenerous cocoa bitterness.

Loch Lomond Alexandria, Dunbartonshire 2011Galaxy Trial 5.0%

Unfortunately tasting notes were not available forthis beer when we went to print.

Kessog 5.2%Dark in colour with warm spicy flavours.

Lord Conrad’s Dry Drayton, Cambs 2010Hedgerow Hop 3.7%

Light amber beer with a kick of bitterness. Wildhops from around Swavesey provide a hoppy nose.

Slap ‘n’ Tickle 4.3%Summer blonde ale. This light ale is brewed with asingle hop in three stages to give a lasting finish.

Zulu Dawn 3.5%Dark with red highlights. Citrus bitterness on amalty base.

Mauldon’s Sudbury, Suffolk 1982Black Adder 5.3%

Dark bitter stout. Roast and nut aromas with afruity balance of hops and dark malt provide anexcellent lingering finish.

Lemon Adder 4.0%Fresh citrus aromas that develop into a balanced,fruity and refreshing flavour, along with a lingering,dry, bitter finish.

Silver Adder 4.2%Light coloured bitter with fine hop and maltcombinations giving a refreshing crisp finish.

Mighty Oak Maldon, Essex 1996Oscar Wilde 3.7%

Roasty dark mild with suggestions of forest fruitsand dark chocolate.

Mile Tree Wisbech, Cambs 2012Fenland Wheat 4.3%

Naturally cloudy wheat beer, brewed using Munichwheat yeast, giving an aroma and taste of cloves andripe banana with a spicy dry finish.

Wellstream 4.9%Copper brown, full bodied malty beer with abittersweet finish. Brewed with two English hops,Challenger and East Kent Goldings.

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Milton Waterbeach, Cambs 1999Lanterne Rouge 6.0%

Bright golden ale. Bold, hoppy aroma, with a fulltropical/citrus fruit flavour and a strong bitter finish.

Medusa 4.6%Strong mild. Cocoa, vanilla and fruitcake aromasare backed by a satisfying yet subtle bitterness.

Minerva 4.6%Golden ale. Brewed with American, New Zealandand British hops for a powerful hop punch andsatisfying bitterness.

Nero 5.0%A satisfying, full-flavoured black brew with a goodbalance of malt, roast and fruit. Bittersweet flavourscarry through to a dry finish.

Pegasus 4.1%Fruit and some hops on the nose lead through intoa fine balance of malt, fruit and hops on abittersweet base. Malt is also present in the long,dry finish.

Moonshine Fulbourn, Cambs 2004Cambridge Best Bitter 4.1%

Fruity notes give way to a lasting, biscuit malt finishin this pale copper, easy drinking ale.

Cambridge Pale Ale 3.8%Straw coloured beer with a smooth malt profilewhich is complemented by a restrained hop flavour.

Heavenly Matter 4.1%A refreshing golden session bitter, with a freshcitrus taste and a lovely finish of citrus fruits.

Hot Numbers Coffee Stout 5.5%Made with the cooperation of Hot Numbers Coffeeof Cambridge. Dark roasted malts balance thecoffee and hop flavours, lactose adds sweetness tothe body.

Red Watch Blueberry Ale 4.2%Red-coloured beer brewed with fresh blueberries. A thirst quenching, refreshing, fruity ale.

You Can Bike Too 4.3%Brewed to support this year's festival charity.

continued overleaf

Moor Pitney, Somerset 1996Old Freddy Walker 7.3%

Rich, dark, full bodied old ale. Bramling Cross hopsare added to provide a hint of orange and abalancing dose of bitterness.

Revival 3.8%Very hoppy and refreshing bitter with a crisp finishand full flavour.

New Plassey Wrexham, Denbighshire 1985Midnight Mild 4.2%

Medium strength mild with a real fullness ofcharacter and flavour. Dark and subtle.

Oakham Peterborough, Cambs 1993Bishops Farewell 4.6%

Powerfully citrusy, the hops and fruit on the aromaof this golden/yellow beer become bittersweet onthe palate. Zesty citrus aftertaste.

Gangster 4.9%Ruby coloured with a rich, sweet base and powerfulcitrus fruit flavour with a lasting bitterness. Hoppedwith Simcoe, Galena and Apollo.

Paranoid 5.2%Rose gold beer with fresh hop aromas. Big bittercharacter wrestles with a hoppy fruit monster. Withno outright winner, they fight on to the finish.

Oates Halifax, W Yorks 2012Saison 4.2%

Unfortunately tasting notes were not available forthis beer when we went to print.

Old Dairy Cranbrook, Kent 2010Gold Top 4.5%

Combining Maris Otter malt with others normallyused in the finest continental lagers gives a beerwith good body, caramelised undertones and adistinct gold colour.

Red Top 3.8%Rich, tan-coloured beer that is balanced on thepalate, with a hint of citrus aroma. It shows all thecharacteristics of best English bitter.

Silver Top 4.5%Well-crafted complex stout with a good balance ofdark malts, roast barley and caramel, and a longfinish.

Opa Hay’s Aldeby, Suffolk 2008Fruity Little Number 3.8%

Session bitter loaded with citrus hops.

Maibock 6.5%German spring ale brewed with Bavarian yeast andMunich malt, hoppy and malty.

Samuel Engel Meister Pils 4.8%Pilsner style beer with German Hallertau hops.Light in colour and with a hoppy aroma.

Orkney Quoyloo, Orkney 1988Dark Island 4.6%

Roast malt and chocolate character with hints offruit. A sweetish roast malt taste leads to a long-lasting roasted, slightly bitter, dry finish.

Red MacGregor 4.0%Generally a well balanced bitter, this tawny red alehas a powerful smack of fruit and a clean, freshmouthfeel.

Skull Splitter 8.5%An aroma of fruity malt with hints of dark fruit,spicy hop, dates and figs. Rich and complex palatewith sweet toasted malt, molasses, fruit and hints ofspice.

Otter Luppitt, Devon 1990Amber 4.0%

Cara malt and carefully selected hops deliver afinely balanced bitter flavour, with hints of tropicalfruit and spice; sometimes even an impression ofginger.

Bitter 3.6%Light and fruity beer with a dry, hoppy finish.

Head 5.8%Malt and fruit sweet flavours give way to a longbittersweet aftertaste. Well balanced aroma reflectsits taste. Deep red brown in colour.

Panther Reepham, Norfolk 2010Ginger Panther 3.7%

Fiery with a ginger flavour and subtle lemon notes.

Red Panther 4.1%Roasted nutty flavours and bitter spicy malts.



Poppyland Cromer, Norfolk 2012East Coast IPA 7.0%

American IPA. North Norfolk Maris Otter maltwith lots of New World hops, dry hopped withColumbus. Fruity, resinous and bitter. Gluten free.

Stewkey Gose 4.7%Wheat beer inspired by the salt marshes of Stiffkey,North Norfolk. Made with foraged ingredients - seapurslane, wild hops, with alexanders, fennel andcoriander spices and salt. Sour and salty. Gluten free.

Portobello London 2012American Pale Ale 5.0%

Maris Otter pale malt gives a pale, golden, richmalty base with Citra, Amarillo and Summit lateadditions yielding a well balanced hop flavour andaroma of tropical fruits, orange and pink grapefruit.

Market Porter 4.6%Aromas of cappuccino, chocolate, dark fruits andvibrant fresh peel. Velvety and rich, with notes ofcoffee, chocolate and hazelnuts with warmingalcohol and cocoa in the finish.

Purple Moose Porthmadog, Gwynedd 2005Snowdonia 3.6%

Refreshing pale ale brewed with a delicatecombination of aromatic hops.

Ysgawen 4.0%Refreshing pale ale brewed using Cascade hopswith the added indulgence of elderflowers.

Saffron Henham, Essex 2006Citurian 3.8%

Light golden ale with grapefruit aromas and agooseberry finish.

Royal Blue 4.1%Light golden ale. Maris Otter barley and torrifiedwheat, plus Fuggles and Goldings hops, create adelicate balance of citrus and smooth maltyflavours.

Saffron Blonde 4.3%Traditional style ale, malty with mellow sweetcitrus tones.

Saltaire Shipley, West Yorks 2006Raspberry Blonde 4.0%

Refreshing blonde ale delicately infused withraspberry flavours.


Sarah & Chris welcome you to the White Swan Conington.

We serve straight from the cask a selection oflocal ales & Adnams.

Lunch menu served noon till 2:30pm Tuesday to Saturday

Evening Menu served 6pm till 9pmThursday to Saturday

Traditional Sunday Roast served Noon till 2:30pm

Dog friendly • Large children’s play area and pub garden • Discount for CAMRA members

White SwanFREEHOUSE

Elsworth Rd. ConingtonCB23 4LN

01954 267251www.whiteswanconington.com

Con FestBeer & Music Festival

1st & 2nd August

Dockfield Porter 5.0%Classic reddish black porter with roast malt aroma,chocolate and nut flavours and a spicy bitternessfrom Bramling Cross hops.

Shalford Braintree, Essex 20071319 Mild 3.7%

Roast malt and delicate chocolate sweetness with aslight bitter finish.

Rotten End 6.5%Traditional colour, strong, accompanied by aslightly sweet and nutty undertone with a bitteredge to finish.

Skinner’s Truro, Cornwall 1997Lushingtons 4.2%

Using only Cornish pale malt and hops from theUS, this is a New World style hoppy, fruity pale ale,but at a session strength.

Son of Sid Little Gransden, Cambs 2007Chocolate Cherry 5.1%

Smooth, well balanced stout with a subtle cherry taste.

Muck Cart Mild 3.5%Smooth dark mild with a long liquorice finish.Roast and fruit aroma, with chocolate and coffeetaste, and lingering roast finish.

Son of Sid Little Gransden, Cambs 2007Raspberry Wheat 4.8%

The Raspberry Pi is the computing phenomenon ofCambridge and this wheat beer is the raspberryphenomenon of Cambridgeshire. The sourness ofthe wheat is balanced by the raspberries, leading toa refreshing beer.

St. Peter’s St Peter South Elmham, Suffolk 1996Dark G-free 3.9%

Suffolk grown, Sovereign bittering hops provide thefloral notes for this full bodied gluten free beer.

G-Free 4.2%Clean, crisp, gluten free ale with a pilsner style lagerfinish and aromas of citrus and mandarin fromAmerican Amarillo hops.

Grapefruit 4.7%With a very strong aroma and taste of grapefruit,this refreshing beer is exactly what it says on the tin.

Star Market Deeping, Lincs 2012Comet 3.8%

Pale, straw coloured refreshing session bitter thatcombines English barley and three American hopvarieties. Zesty bitterness with citrus aromas.

Sirius 5.2%Golden in colour and full bodied with moderatesweetness and alcohol, balanced by generoushopping using Cascade, Chinook and other NewWorld varieties.

Thornbridge Bakewell, Derbyshire 2004Jaipur 5.9%

Citrus-dominated IPA, its immediate impression issoft and smooth yet builds to a crescendo ofmassive hoppiness accentuated by honey. Anenduring, bitter finish.

Kipling 5.2%Golden blonde beer with an exquisite passion fruit,gooseberry and mango aroma. An initial sweetnessand full body are balanced by a lasting grapefruit-like bitter finish.

Three Blind Mice Little Downham, Cambs 2014Chopper 4.3%

Light refreshing pale ale. A single hop beer madewith Chinook hops.

Pale Ale No.1 4.5%Well balanced and hoppy with citrus notes. Brewedwith Maris Otter and lager malts and Amarillo hops.

Tom Smith Ales Kettering, Northants 2012Goat Sanctuary 4.0%

Very pale, straw coloured, very dry and hoppy beer.

Tom’s Tipple 3.6%Chocolate flavours, sweetness well balanced withFuggles bittering hop.





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Truman’s London 2010Runner 4.0%

Dark copper bitter brewed with three differenttypes of hops and five types of malt.

Swift 3.9%Brewed with both lager (Saaz) and ale (Cascade)hops for the perfect blend of flavour andrefreshment. Juicy, gently hoppy and mellow.

Tydd Steam Tydd St Giles, Cambs 2007Learning to Fly 4.0%

Light in colour. Clean and dry with citrus flavours.

Sandman 5.0%Deep golden strong bitter. Boldly hopped, predominantly with Australian Galaxy hops,imparting clean citrus flavours and an aroma ofpassion fruit.

Wibblers Mayland, Essex 2007Crafty Stoat 5.3%

Made to a recipe developed by the Durden ParkBeer Circle to recreate a stout brewed by Ushers in1885. Six different malts and a huge amount ofEnglish Fuggles make a dark and complex beer.

Hop Black 4.0%Dark ale with lots of hoppy bitterness, dark incolour but with a floral aroma.

Wild Beer Westcombe, Somerset 2012Fresh 5.5%

Pale ale made with new harvest northern andsouthern hemisphere hops. A punchy hop characteralongside an appetising bitterness and a crisp dryfinish.

Scarlet Fever 4.8%Citrus and floral notes from aromatic New Worldhops balance the smooth caramel and breadysweetness of traditional English malts, before along, crisp citrus finish.

Winter’s Norwich, Norfolk 2001Geniuss 4.1%

Full bodied stout made with Chocolate and Caramalts to give a roasted flavour with a hint ofliquorice with some brambly fruit.

Revenge 4.7%Amber coloured and well-hopped for a distinctbitterness with a sweetish finish that makes this awarmer beer.

Wold Top Wold Newton, E Yorks 2003Against the Grain 4.5%

Full flavoured gluten free bitter with a good,creamy head, refreshing bitterness and a citrus hopaftertaste.

Mallard 4.0%Refreshing, easy drinking beer with a fruitybitterness and a lingering, dry finish.

Woodforde’s Woodbastwick, Norfolk 1981

Bure Gold 4.3%Aromatic golden ale brewed using pale and lightlyroasted malts in combination with American andSlovenian aroma hops.

Craft Lager 4.1%Continental style lager brewed using Norfolkgrown lager malt and German Hallertau Blanc andPerle hops, creating a lager with real flavour.Fermented slowly at a lower temperature.

Nelson's Revenge 4.5%An infusion of vine fruit, malt and hops provide arich, rewarding experience. The aromas andflavours bounce merrily along to a sweet, Madeira-like finale.

Norfolk Nog 4.6%Smooth, rich and rounded old ale with a velvetytexture and hints of chocolate, treacle and liquorice.

Royal Norfolk Ale 4.5%Full bodied and well balanced ale with an appealingaroma of rich fruit, yet still refreshing on the palate.

Wherry 3.8%Fresh and zesty with crisp floral flavours. Abackground of sweet malt and a hoppy grapefruitbitter finish characterises this champion bitter.

Beer List – continued


At time of writing, the long range weatherforecast looks good! So we’re asking ourselvesthis question: are you going to drink us dryagain? Well, we're determined not to let thathappen. With the economic situation lookingmore positive, and the alcohol duty escalatorscrapped, it means there are plenty of reasons toraise a glass of cider or perry.

At this festival not only do we bring you a widerange of ciders and perries from most ciderproducing areas, but also an ever expandingrange from our own region. This year we'll havean extended range of Cambridgeshire ciders andperries, as well as representation from the fiveother counties in East Anglia. We have three newEast Anglian cider makers and four new cidermakers from elsewhere in the country, as well asmany who have not been seen for a few years.We also hope to have at least eight perries fromEast Anglia.

Many people have rediscovered the delights oftraditional cider and perry and the rich world offlavours they offer: a tradition that has beenenjoyed in Britain since Roman times. While themethods of production have benefited frommodernisation, the basics still stay the same – pickthe fruit, press it, allow it to ferment, then enjoy.This results in a product that is unpasteurised,uncarbonated and full of natural flavours.

Cider and perry can be any combination ofmellow, aromatic, tangy, sharp, fruity, or tannic,as well as being sweet, medium or dry. These arereal flavours not masked by cold temperature orfizz! All of the well-known 'industrial' ciders arenot recognised by CAMRA as real traditionalcider or perry.

Please be aware that these traditional drinkstypically have a higher alcohol content than mostof the commercial cider you get in pubs orsupermarkets. Please drink responsibly andenjoy your time at the festival.

Wassail!

Chris RouseCider Bar Manager

(SV) = Single variety

CidersApple Cottage Hertfordshire F.T.J. (Filthy Tramp Juice)Thirst Aid

Bertie’s Essex Cider

Biddenden Kent Bushels


continued overleaf

Cider and perry

Buffoon’s Essex C-Cider

Burrow Hill Somerset Cider

Cam Valley Cambridgeshire Cambridgeshire Kingston BlackDiscoveryPunters Pleasure

Cambridge Cider Co.Cambridgeshire

Angry Wasp

Carter’s Essex Essex Cider

Cassels Cambridgeshire Barrington BewtySummer SessionSweet April

Celtic MarchesHerefordshire Tubby Glossop

Cornish OrchardsCornwall Cider

Countryman Devon Cider

Cromwell Cambridgeshire Oliver’s ChoiceOliver’s RevengeOliver’s SweetheartSession

Crones Norfolk Rum CaskUser Friendly (Organic)

Dan y Graig Monmouthshire Cider

Days Cottage Kent Cider

Delvin End Essex Celtic Storm

Dengie Essex Cider

Double Vision Kent Cider

Dreymans West Sussex Golden Squirrel

Dunkertons Herefordshire Cider

Evershed’s Bedfordshire 5th Planet

Glebe Farm Cambridgeshire Side-R Sweet

Granchester Cambridgeshire Lady’s Nook

Gwynt y DdraigGlamorganshire

Black Dragon

Hecks Somerset Cider

Hereward Cambridgeshire Medium DryMedium Sweet

Honey & Daughter’sSomerset

Midford Cider

Hubz’s Cambridgeshire 'Ang Over

Jonty’s Norfolk Irish Whiskey CaskRed Sky

Lawrence’s Dorset Cider

Millwhites Hertfordshire Hedge Layer

Oliver’s Herefordshire Kingston Black (SV)

Pickled Pig Cambridgeshire Old SpotPorker’s SnoutSweet Little PigWhisky Cask

Pookhill East Sussex Rum Reserve

Potton Press Bedfordshire Sweet Spot

Rich Somerset Cider

Sandford OrchardDevon Shaky Bridge

Scropton Derbyshire Cider

Sheppy’s Somerset Cider

Snailsbank Herefordshire Tumbledown

Spinney AbbeyCambridgeshire Monk and DisorderlyVirgin on the Ridiculous

Springherne Herefordshire Cider

Uncle Stoat’s East Sussex Cider

Virtual OrchardBuckinghamshire Hogshead

West Croft Somerset Janet's Jungle Juice

West Milton Dorset Cider

Whin Hill Norfolk Sweet

Cider and perry – continued


PerryCam Valley Cambridgeshire Punters PerrySkinny Dippers Perry

Cassels Cambridgeshire Church Street PerryManor Farm Perry

Cornish OrchardsCornwall

Perry

Cromwell Cambridgeshire Cavalier Perry

Days Cottage Kent Perry

Double Vision Kent Impeared Vision Perry

Gwynt y DdraigGlamorganshire

Two Trees Perry

Hecks Somerset Perry

Little Red Rooster East Sussex

Cider Perry

Marcher Man Herefordshire Sweet Fanny Adams Perry

Millwhites Hertfordshire Apples And Pears

Moores Gloucestershire Perry

Pickled Pig Cambridgeshire Perry

Potton Press Bedfordshire Perry

Sandford Orchard Devon Pear-Shaped Perry

Springherne Herefordshire Perry

Whin Hill Norfolk Perry

Apple juiceCam Valley OrchardsCambridgeshire

BramleyCoxRoyal Gala

Cider and perry – continued


At Latta Hire Limited, we supply portable loos for all occasions from the most luxurious weddings and partiesthrough to building and large construction sites. Whetheryou’re looking for a sturdy unit for work men, or a luxuryunit for guests dressed in their finest, we have the PortableLoo you need. We also supply mobile fridges, freezers and

chiller units for long or short term hire.

Call us today on 01487 842 333, or visit our website atwww.lattahire.co.uk

Latta Hire Ltd are pleased to support the2014 Cambridge Beer Festival

Area map

Site plan


Baby-kissing was once the photo-opportunity ofchoice for politicians on the campaign trail, butthese days they are more likely to be seen raisingglasses of ale to their lips. On being elected toParliament in May 2010 our own Julian Huppert(MP for Cambridge) was pictured in the thenrecently reopened Devonshire Arms doing justthat. So can we assume that our politicians willprotect, as well as patronise, our pubs?

Pubs have certainly suffered at the hands ofpoliticians in recent years. During the lastadministration, Alistair Darling introduced thebeer tax escalator, inflicting a crippling 2% aboveinflation rises in beer duty for five years. Andalthough a recent government-commissionedreview of self-regulation in the pub sectorproposed significant changes to thepubco–publican relationship (including astatutory code, an independent adjudicator,provisions for a guest ale and an overarching fairdeal provision), a year on after public consultationended we still wait for any action to be taken.Meanwhile, pubco tenant publicans are still beingsqueezed by costly rents and high beer prices.

There are some positive signs: in the March2013 budget George Osborne not only scrappedthe escalator but also reduced beer duty by 1p apint. This followed lobbying at the House ofCommons by over 1200 CAMRA members toraise awareness of the issue among their MPs. InMarch 2014 he reduced duty by another penny.

But the government could and should be doingmuch more. And there is one particular areawhere a small change could make a hugedifference: planning law. Changes to legislationregarding use of premises could save pubs upand down the country. And they could havesaved the last pub in Hildersham.

The Pear Tree is pluckedAn attractive village eight miles south-east ofCambridge, straddling the River Granta,Hildersham is home to about 200 people.Despite its small population, the Pear Tree pubhad been profitable for at least 5 years both as aGreene King lease and latterly as a freehouse. It was listed as an asset of community value andthis, combined with South Cambridgeshire’spolicy of protecting the last pub in the village,meant its future was secure – or so we thought.

In April 2012 the pub changed hands, but thenew owners struggled to make the businesswork. Customer numbers waned, and the onceprofitable pub started losing money. In July 2013the cellar cooler broke and the pub closedaltogether, but concerned villagers were assuredthat it would reopen by Christmas. However, asDecember arrived, instead of providing a winterywatering hole, the owners applied instead for aLawful Development Certificate to convert thePear Tree into a German furniture shop.

Planning authorities have a duty to ‘guardagainst the unnecessary loss of valuedcommunity facilities’, a definition that includes

Protect your pub


Don’t lose your local to a legal loophole, saysAlistair Cook. Act now, before it’s too late.

pubs, so one might think they would fulfil thisduty in protecting the last pub in Hildersham.However, there is a major loophole: planningpermission is only required to convert a pub intoresidential use. So owners are free to converttheir pubs into restaurants, convenience stores,offices or Teutonic table emporia. They don’teven need planning permission to demolish apub (unless it’s a listed building or in aconservation area).

The people of Hildersham were shocked. Theycontacted CAMRA for help and we advised thatthe best chance of preventing the change was anArticle 4 direction under the Town & CountryPlanning Act. This would remove the owners’right to change its use from Class A4 (pub) toClass A1 (shop).

With Christmas fast approaching, a lobbyingcampaign sprang into action. A Facebook group,Save the Pear Tree website and petitiondrummed up support. Articles appeared in theCambridge News and Haverhill Echo along withinterviews on local radio, and council officials andcouncillors were contacted. The campaignseemed to be succeeding: at a public meeting inthe village hall, Hildersham’s district councillorassured those assembled that an Article 4direction was now likely and would be resolved ata council meeting on 8 January 2014. But, alas,the furniture business moves much more quickly.

On the day of the council meeting, Hildersham’snewest and only furniture shop opened its doors.It traded for just a few hours and the only thingson sale were the tables and chairs formerlyowned by the last pub in Hildersham. Therewere no customers, and nothing was bought orsold. Nothing, that is, except a story.

Convinced that a change of use had alreadyoccurred, council officials decided an Article 4directive could not be issued. The horse hadbolted. A few days later, Hildersham’s furnitureshop was shut and a sign saying ‘closed for

refurbishment’ appeared. It seems the furniturebusiness is even more volatile than the pub trade.

Protect your pubSo listing your local as an asset of communityvalue and South Cambridgeshire DistrictCouncil’s pub protection policy have been shownto be embarrassingly simple to circumvent.

Hildersham’s story may raise a wry smile, but itshould serve as a warning. If you want to protectyour pub, then act now before it’s too late,before it’s even under threat. Register your localas an asset of community value, and petitionyour council to adopt Article 4 directions toprevent changes of use, as well as demolition.

If nothing else, raising our voices in this way willhighlight the current inadequacy of the planningrules. And this is what really needs be recognisedbecause, ultimately, national planning policy hasto change to close the loophole. It is wilfullynegligent of the government to allow pubs to belost without our democratically elected localcouncillors being allowed to assess its value to itscommunity.

Some people are reluctant to publicise how easilythe Pear Tree was lost in case it gives other peopleideas. I think that the asset-strippers will find outanyway, but by highlighting its story to CAMRAmembers and other drinkers we might protect afew pubs and pressure politicians into changingthe rules before too many others are lost.

As for the people of Hildersham, they havelicensed their village hall and will occasionallyuse it for ‘pop-up pub’ events. The first such inMarch saw the village hall crowded and beersupplies struggled to cope. Good for them. But ifyou’d rather keep your hall as a hall, and yourpub as a pub, then act now, before the furnitureentrepreneurs move in.

Alistair Cook, Public Affairs Officer, CAMRA Cambridge and District Branch

Protect your pub



The

Six BellsFulbourn

Winners of 2008 Camb & District Camra Pub of the Year6 real ales at all times, 2 constantly changing guests plus 1 real ciderGreat home cooked food (local ‘Game’ a speciality) and bar snacks

Real fires in winter and jazz sessions on the 1st and 3rd Wednesday night of each month

9 High Street, Fulbourn, Cambridge CB21 5DH Telephone: (01223) 880244 email: [email protected]

Beautiful quiet off-road garden for summerLarge function room and catering for parties, weddings

& business conferences

www.thesixbellsfulbourn.com

FREEWiFi


The Elm Tree

Orchard Street, Cambridge

TEN HANDPUMPS with ever changing guest beers available

01223 502632

The Albion36 Dunstable Street, Ampthill

The Wellington Arms40 Wellington Street,

Bedford01234 308033

The Globe43 Winfield Road,

Dunstable LU6 1LS

01582 512300

The Brewery Tap14 Northbridge Street, Shefford

01462 628448

Why not try our other award winning pubs:

Bedfordshire

Pub Of The

Year 2008

NorthBedfordshirePub Of TheYear 2008

SouthBedfordshirePub Of TheYear 2008


I was given the task of writing aboutthe festival cheese counter and I raninto a complete wall: what is thereto say when everyone already knowsthat cheese is amazing? I decided toinvestigate where this most variedand versatile of foods came from inthe first place.

Cheese is believed to have beenborn at the same time milk-producing animals were firstdomesticated, about 8000–10,000 thousandyears ago, with sheep cheese being the onlyoption at the time. The origins of its conception,however, are shrouded in mystery.

There are currently two schools of thought onhow humanity came up with one of its mostancient of civilised foods. Some believe the storyof the Asian merchant: storing milk in animalstomachs to transport it to distant lands, thenatural rennin left in the stomachs split the milkinto curds and whey as it travelled, to give a verymild cheese, deemed delicious enough by themerchant that he did it again another day.Others believe that it was somehow produced bysalting curdled milk in order to preserve it.

Either way the story follows all the great empires,from the Ming dynasty and their rushan cheese,to Greek mythology, Egyptian tombs and the

Tibetans and Mongolians. This deliciousfoodstuff is truly global and intersects with somepivotal periods in human history. We have theRomans to thank for spreading cheese (punintended) across their empire and bringing it tous. By the time of Julius Caesar there werehundreds of cheese varieties being produced.

The milk itself is perhaps the first source ofvariation, with huge differences resulting fromthe species, breed and diet of the animal thatproduces it. From the raw (or pasteurised) milkthere are many ways to make the basic cheese.After that, ageing contributes a great deal of theflavour, sometimes with the addition of extramould. Herbs, spicing or wood smoking cancreate completely different flavours and styles.Annatto can be added to create fabulous yellowand red cheeses that stand out dramatically.

The cheeses we know and love today are onlyquite recent in their ascent to glory, appearingover the last 500 years or so. And that brings mycheesy journey to today at the beer festival in themiddle of Cambridge. Join us at our volunteer-run cheese counter for the finest array of localand British cheeses and taste some rich andcreamy history that is still unfolding to this day.


Nicola Evans-Bailey finds out thatthe history of cheese is full of holes

Cheese

“Join us at our volunteer-runcheese counter for the finest arrayof local and British cheeses”


Telephone: 01223 353077email: [email protected]

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We hope you will pay the foreign bar a visit – it’swell worth it. As always, we will have a wide andtitillating selection of beers from Belgium andGermany, as well as guest stars from an everincreasing range of other countries.

Please take note of our main bar rules:No drinking from the bottle! Our volunteerswill pour beer from the bottle into your glass.No glass, no service.

Bottles do not leave the bar. This is a safetymeasure designed to protect you, as well as thebottle costing us a deposit.

Unfortunately, the selection of beers for theforeign bar is not finalised until shortly beforethe festival, so we can’t include a list in thisprogramme. You can find a full list of beers at thebar itself, as well as a gaggle of knowledgeableand enthusiastic volunteers, who will be only toohappy to help you find something to suit yourtaste. If you think you’ll need some guidance,please try to visit us at a quiet time.

We’ve included some notes here to introduce

you to some of the main beer styles andterminology that you are likely to come across atour bar. We’ve also included the names of someprime examples of certain styles, which we arelikely to have available. If you’re looking forsomething more obscure and different, don’tworry, we’ve got that too!

Don’t forget, you can buy many of these beersfrom the Bacchanalia shops in Cambridge, orfrom Beers of Europe in Setchey, Norfolk.

GermanyLagers and pilsnersGermany produces a huge variety of lagers andpilsners, which are easy-drinking, effervescentbeers generally ranging from 4.5 to 5.5% ABV. Beers from the north of the country tend to be more bitter and hoppy than those brewedfurther south. A beer designated a pilsner islikely to be more hoppy than a lager.

Lagers are brewed through a distinctly differentprocess to ales. They are bottom-fermented at a

Foreign beers


continued overleaf

A great welcome awaits you at The Farmers, Yaxley. We are famous for our fresh vegetables and great carverymeats, succulent and served with all the trimmings, then finished off with a tantalising hot or cold dessert!

Check out our lunch time grill menus and our ever changing specials boards. Put it all together with three fine cask ales and you have the perfect place to enjoy dinner with friends or a family celebration. We have aself contained function suite which is ideal for parties, weddings and all of life’s celebrations.

So if you’ve not been before give us a try and you’ll bepleasantly surprised.

More than just a Carvery!

At Least Three

Real Ales!

Open Every Day10am - 5.30pm All Day Menu & Coffee

Midday - 2:30pm Carvery & Specials Menu5:30pm - LATE Carvery & Grill Menu

Sunday Open From 12 Noon - 9pmAll Day Carvery

Big

Breakfast

every Sat 8 to 11am

Help yourself from the carvery,

as much as you can eat for

only £5.95!

200 Broadway, Yaxley Tel: 01733 244885Email: [email protected] www.thefarmersyaxley.co.uk

Introducing our new Green Room,available for parties and weddings.

We are now taking booking for 2014!

Taking bookings for Fathers Day 15th JuneBook early to avoid disappointment.

significantly lower temperature – around 10°C –and consequently the fermentation takes weeksor months rather than days. A different speciesof yeast is also required.

This process is used to make a wide variety oflagers – they are by no means all pale blond! Ifyou make yourself familiar with the followingterms you should be able to navigate your wayaround most of the German lager on offer at theforeign beer bar.

Helles beers are straw-coloured lagers. Helles isGerman for ‘light’, referring to the colour of thebeer (not the strength).

Dunkel beers are dark brown in colour, and aregenerally less bitter and hoppy than their blondcounterparts, though still light and refreshing.They are very different in character from Britishdark ales, so don’t be put off trying one if youthink you don’t like dark beer. You may alsocome across a schwarzbier, which is even darkerin colour and has an even more gentle hopcharacter.

Kellerbier, or ‘cellar beer’, is unfiltered lagerthat is usually quite hoppy and aromatic.Kellerbiers are generally amber or reddish incolour.

The prefix edel-, as in ‘edelpils’,refers to the fact that the beer hasbeen brewed from the best qualityhops. Edel is German for ‘noble’.

Examples: Augustiner Helles, JeverPils, Trunk Dunkel

Kölsch Always popular when the weather ishot (and indeed when it isn’t), Kölsch beers areblond, fizzy and easy drinking, and thereforeeasily confused with lager. In fact these beers aretop-fermented and so are technically pale ales.The name ‘Kölsch’ refers to the city of Cologne,

where this style of beer originates.Example: Früh Kölsch

RauchbierRauch is German for ‘smoke’, and thename signifies that the barley malt hasbeen dried over an open fire. Thistreatment gives the beer a distinctivesmoked flavour that is reminiscent ofbarbecued burgers or sausages. These beers havea dedicated and very enthusiastic group of fans(including a few of the festival staff).Example: Aecht Schenkerla Märzen

Weizenbier/weissbierThe German term weizenbiertranslates as ‘wheat beer’, beer inwhich, as the name implies, some or all of the barley in the recipe isreplaced with wheat.

Foreign beers – continued

continued overleaf

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90 Mill Road, Cambridge CB1 2BDtel/fax 01223 315034 [email protected]

79 Victoria Road, Cambridge CB4 3BSte/fax 01223 576292 [email protected](smaller but perfectly formed range)

BacchanaliaBacchanalia is the best beer shop in Cambridge specialising in British, Belgian, German and U.Sbeers. We have a huge range, over 300 beers in stock, with 1000s available to order.We also sell draught British beer (concentrating on local breweries) to take away, either for a quality sup at home, or in larger quantities for parties.

‘live life, love beer’

www.winegod.co.uk

Join us on twitterbacchanalia_cam

Bacchanalia Cambridge

German weizenbier is made with at least 50%wheat. The term weissbier means ‘white beer’,which refers to the familiar pale yellow colour ofwheat beers. However, there are alsodunkelweizen, or dark wheat beers.

Wheat beers are commonly unfiltered, makingthe beer naturally cloudy. These beers aresometimes referred to as hefeweizen, or ‘yeastwheat’ beers. In contrast, kristallweizen arefiltered and therefore clear.

Most weizenbiers are sold bottle- or cask-conditioned, which means they are very livelywhen poured. Like any wheat beer, Germanwheat beers are generally veryrefreshing and easy to drink. Theytend to have complex and interestingflavours, which can include clove,banana and a spicy character. Toallow these flavours to shine, thesebeers are usually lightly hopped andtherefore not bitter.

Example: Andechser Weissbier Hell

AltAltbier is a style of ale that originated in theDusseldorf area. These beers are generally a lovelydarkish copper colour, and have a refreshingflavour with a mild fruitiness and a dry finish.The term altmeans ‘old’, and refers to the factthat this style of beer was around before thelagering process was invented.

BelgiumIt is virtually impossible to capture all Belgianbeers in a neat set of categories, as the variety ishuge. Here we introduce you to some of theforemost categories to help you navigate yourway around most of what we have to offer. If youspot something on our menu that doesn’t fitwithin any of these categories, we recommendyou give it a try!

Abbey and trappist beersThe terms abdijbier (abbey beer) and trappistare appellations rather than referring to aparticular style of beer. Abbey beers are brewedin the monastic tradition on behalf of a particularabbey, while trappist beers still see monksthemselves involved in the brewing process.

Many abbey and trappist brewers offer beeraccording to a system that reflects the role of thedrink in monastic life, with beers at threedifferent strengths. The lightest beer was fordaily consumption, the mid-strength beer forspecial occasions, and the strongest beer forguests and for sale outside the abbey. However,not all breweries follow this pattern, notablyOrval, who offer a single dry-hopped amber beerthat is unlike anything else and well worth ataste.

These days, the mid-strength beer (about5.5–7%) is often a ‘dubbel’, a rich dark brownbeer that has a noticeable sweetness. The high-strength beer (8–9.5%) is generally a‘tripel’, a blond beer that may range inflavour from sweet to dry and hoppy,and has lovely depth of flavour thatmay include spicy or fruity notes.

The monastic tradition has had wideinfluence on brewing in Belgium, andyou will see numerous dubbels andtripels offered by non-abbey breweries.

Examples: Rochefort 6, 8 and 10.

BlondsBelgian blond ales range hugely in strength,flavour and, it must be said, quality (though wenaturally only stock the best!). A good blond willavoid blandness but still be easy to drink, eventhe ones higher in strength. If you are new toBelgian beer this style is a good place to start.Examples: Kierkom Bink Blond, Witkap Stimulo



continued overleaf

SaisonsThe saison style originates from thesouth of Belgium, and refers to a light,refreshing beer to be drunk in thesummer – it is therefore the perfectdrink for a summer beer festival!Saisons are pale in colour andgenerally quite lively. The flavourshould always be crisp, but in naturemay range from dry and hoppy tosweet or even slightly sour.

Example: Dupont Saison

WitbierWitbier is the Flemish term for wheatbeer, the Walloon equivalent beingblanche; both names mean ‘white’,referring to the universally palecolour of Belgian wheats. In contrastto the fruity, spicy notes in German

wheat beers, Belgian wheat beers are typicallycitrusy and may have hints of herby coriander.This is a very accessible, deliciously refreshingstyle of beer.

Example: Watou Witbier

Wild beer or lambic ‘Wild beer’ is a catch-all term for beers that arefermented using yeast present in the air, ratherthan yeast selected and added by the brewer.Additionally, to produce lambic, brewers use oldhops that still have their antiseptic qualities, buthave lost much of their bitterness. Finally, thebeer may be left to age for up to four years toallow the complexity of flavours to develop. Theresult is a sour beer that should be drunk almostmore like a wine than a beer. There is a reasonthese are known as the champagne of beer!

Geuzes are blends of lambics of different ages,and are more commonly encountered thanstraight lambics.



WATERBEACH SUN‘THE PLACE FOR GOOD QUALITY REAL ALE’

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Krieks and framboises are producedby steeping cherries or raspberries,respectively, in casks of fermentinglambics. These beautifully colouredbeers can range from quite sweet tovery tart and refreshing, and areconsistently popular.

Examples: Drie FonteinenOude Gueuze, Girardin

Framboise

Flavoured alesAn increasingly popular activity ofbrewers in Belgium and elsewhere is toadd fruit or other flavours to beer –usually in an attempt to make the beersweeter and more appealing to thoseless enamoured of hoppy bitterness.Fruit-flavoured ales now abound, andcan be much sweeter than the crisp

fruited lambics. Another popular flavouring ishoney, which when fermented has the effect ofsoftening the usual bitterness of the beer withoutbecoming overly sweet or cloying.

Examples: Drie Horne Besselaer (redcurrant),Dupont Bière de Miel (honey)



THE CHEQUERS71 Main Road, Little Gransden SG19 3DWTel: 01767 677348 www.sonofsid.co.uk

CAMRA East Anglian Pub of the Year 2008Home of Son of Sid Microbrewery

Bob and Wendy Mitchell invite you to trytheir unique unspoilt village local with itsown special atmosphere. Family run for

the past 62 years!

HuntingdonCAMRA Pubof the Year

2011

Annual Beer Festival

3rd - 5th October


6+ Real Ciders, 50+ Foreign Bottled BeersExtended Opening Hours Mon - Thurs: 11.30 - 12, Fri + Sat: 11.30 - 2am, Sun: 12-11.30pm

The Maypole Beer Festival30 real ales from micro breweries available

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Mead is often described as honey wine: madewithout grapes but copious amounts of honeyinstead. Those who know their adverts knowthat 'all the sugar turns to alcohol' – with honey,there is much more sugar, so meads are typically11–20% ABV or even stronger.

It can be enjoyed by the glass (or Viking horn forsome) for festivities such as weddings, beerfestivals and after meals as a dessert and a mostdefinite change from wine. Sweetness is its mainappeal, but dryer versions are also found, as wellas spices and other flavours. Most of thedifferences and nuances of flavour are from thetwo or three key ingredients:

Honey – bees in different parts of the countryfeast on different flowers and plants, leading tolighter or darker meads. Traditional mead islight, sweet and highly quaffable.

Water – Moniack mead, for example, is madewith the peaty waters of Scotland's whiskyregion. This produces a mead with a rich peatyaroma.

Flavours – some meads have additional spicesor spirits added to produce a truly uniqueflavour.

Mead is drunk in many different countries andsome people can get rather competitive about it:Boulder, Colorado, US, hosts the biggest meadevent in the world – the Mazer CupInternational Mead Competition and TastingEvent. The Finnish drink it during early May for'Vappu' which is also known as 'WalpurgisNight'. Writers also apparently have a soft spotfor mead, as Bilbo Baggins, Beowulf and many areveller in Game of Thrones have enjoyed aglass. Whatever the reason, mead is drunkthroughout the world and enjoyed by many.

This year our selection has been limited as theBritish bee population is decreasing and meadproducers are pushed to create quality products.Our range covers a variety of traditional lightsweet meads and rich delicious flavours. We hope you enjoy our choices and will raiseyour glass to the British bee!

Lyme Bay DevonTraditional Mead 14.5%

Sweet, light, full flavoured honey, a good mead tostart with.

West Country Mead14.5%Medium sweet with slightly dryer spiced edge.

Christmas Mead 13%Christmas pudding spices in a glass.

Tournament 11%Dark and sweet with a discreet hint of ginger.

Moniack InvernessMoniack Mead 14.6%

Dark, rich, peaty mead made with the waters fromthe Scottish highlands.

Lurgashall West SussexSpiced Mead 13%

Medium sweet with a spicy taste.

Whisky Mead 20%Fortified with Scotch whisky.

Reserve Mead 17%Flavoured with rum, matured in oak barrels, it hasslight hints of citrus and oak.

Mead


“Mead is drunk throughout theworld and enjoyed by many”


27 High Street, Histon, Cambridge CB24 9JD

Call (01223) 564437

A Minimum of 9 Cask Ales Westons Perry, Pickled Pig and guest ciders

Large selection of world bottled beersMeister Pils, Konig Pilsner, Liefmans Kriek,

Erdinger Weisbier and Kostritzer available on draught.Carry outs available • Monthly Curry Nights

Home cooked food available:Mon - Fri 12 to 2pm, Tues - Thurs 6pm to 9.30pm,

Sat 10.30am to 9.30pm, Sun 12 to 5pm.

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Dedham Vale Boxted, ColchesterBacchus 2011 12%

Dry white wine with lemon and elderflower flavours.

Cuvee 2012 11.5%Medium dry, made with reichensteiner and oriongrapes that provide grapefruit and melon aromas.

Reserve 2009 10.5%Medium-bodied red wine with red berry aromasand redcurrant, raspberry and liquorice flavours.

Rosé 2011 11.5%Light and refreshing, medium dry, with a soft fruitcharacter on the palate.

Warden Abbey Cardington, BedfordParagon 2012 11.5%

Medium dry white wine, tropical fruits on the nose,lemon, lime and apple on the palate.

Felstar Felsted, EssexCrix Green 2013 10.5%

Medium dry white made from bacchus grapes.Good range of flavours with a gentle fruitiness andsubtle elderflower undertone.

Black Notley 2012 10.5%Medium white from müller-thurgau grapes. Fruityand mellow with a moreish palate and a hint ofsmokiness.

Pinot Noir Rosé 2012 11%Medium dry rosé with a wonderful range of

flavours reminiscent of spring meadows.

Chilford Hall Linton, CambridgeshireMüller-Thurgau/Ortega 2013 11%

A dry white wine made from müller-thurgau andortega grapes.

Müller-Thurgau/Schönburger 2013 11%

A white wine made from müller-thurgau andschönburger grapes.

Müller-Thurgau/Reichensteiner 2011 12%

Aromas of marzipan, nectarine and hints of freshlime. Pear, melon and lychees on the palate.

Blush 2013 10.5%A pale rosé wine made from müller-thurgau,reichensteiner and dornfelder grapes.

Chilford Hundred 2006 Sparkling Rosé 12%

Strawberry, almond and redcurrant aromas.Watermelon, raspberry and strawberry overtoneslead into a full-bodied, buttery plumminess thatlingers around the palate.

Regent 2013 10%A light-bodied dry red wine made with regentgrapes.

Elysian Fields Ely, CambridgeshireLittle Owl Block 2012 10.5%

A medium dry white wine with a soft fruit nose ofcrisp apple underpinned by floral notes.

Bacchus 2012 10.5%Similar in style to a New Zealand sauvignon blanc. Palelemon in colour with gentle floral notes and a dash ofcitrus. It is medium dry with a well balanced acidity.

Pinot Noir Rosé 2012 10.5%Off-dry with loads of soft summer fruit notes on thebouquet. A crisp acidity with hints of strawberryand peach on the palate.

Elysian Fields 2012 Red 10.75%A light, medium dry wine with strawberries, plumsand a hint of spice in evidence. A soft acidity makesthis a very easy drinking wine.

Wine


This year we are delighted to offer a selectionof English wines from five different vineyards.


Castle St, Cambridge CB3 0AJ

May not be the bestpub in the world, butit’s in the top two.

THEBURLEIGH

ARMS

9-11 Newmarket Road CB5 8EG Tel: 01223 301547

Web: burleigharmscambridge.co.ukemail: [email protected]

5 real ales always available check our website for details.

Beer garden and Wi Fi

LESS THAN

10 MINS WALK

FROM FESTIVAL

Open all day and home

cooked foodserved all day.

A warm welcome awaits at

The Ancient Shepherds Fen Ditton

Real Ales includingGuest Beer

Good Food for the last 10 years!Open: 12noon - 2.30pm and 6pm - 11pm

(12noon - 6pm Sunday)

5 High St, Fen Ditton, Cambridge CB5 8ST

Tel: 01223 293280

What have you enjoyed at the festival this year? We’d like you to vote for your favourites in our beer,cheese and cider of the festival competitions. Fill in one or more of the sections below, tear out thispage and put it in one of the boxes at the glasses counter and around the bars. Deadline for entries isby the time the festival closes on Saturday. Additional forms are available at the glasses counter.

Voting form


Beer of the Festival

1st choice 2nd choice

3rd choice 4th choice

Cider of the Festival



Cheese of the Festival



TheChestnut Tree – West Wratting –

You won’t find any gimmicks here,

just a great British pub!

Tel: 01223 290384 www.chestnuttreepub.co.uk

Handsome Victorian Free House combining the relaxed charm of a village local, together with a traditional menu of hearty home cooked food.

Constantly changing selection of 4 real ales plus a real cider to enjoy in our fully refurbished

bars or in our beautiful garden.


Champion of the ThamesTraditional Real Ale pub, just fiveminutes walk from the festival.

OPEN ALL DAY

Good Beer Guide 2012 Listed

5 Real Ales Available(including 3 guests)

68 King Street, Cambridge01223 351464

Welcome to the Clarendon Arms. A traditional publichouse since 1812, serving pub food at its best using seasonal and locally sourced produce to create a

delicious home cooked menu.

We have a lovely dining area and bar with an open fire forthose winter nights and for those warmer days a beautiful

courtyard garden.

We serve a selection of five real ales, wines and spirits, sothere is a little something for everyone,

Oh, and well behaved dogs and children are very welcome.

For any information give Bex a tinkle on

01223 778272 you can also follow us on Twitter

@clarendon_arms or find us on the

Local Secrets web site

Each year CAMRA Cambridge and District Branch celebrate the best pubs in the area with their annualawards. Pubs are nominated by branch members and voting takes place at one of the monthly openmeetings. Some individuals are also recognised for their support and commitment to real ale. Find outmore about the pubs listed here at www.whatpub.com.

Awards


2014 WinnersPub of the YearThe Chestnut Tree, West Wratting

Community Pub (rural)Blue Ball Inn, Grantchester

Most Improved Pub (city)The Haymakers, Chesterton

LocAle Pub (rural)Carpenters Arms, Great Wilbraham

Community Pub (city)Six Bells, Covent Garden

Dark Beer PubThe Red Lion, Histon

LocAle Pub (city)The Mill, Mill Lane

Most Improved Pub (rural)Three Horseshoes, Stapleford

Cider PubThe Carlton Arms, Carlton Way

Real Ale ChampionJulian Huppert MP

Lifetime AchievementMario Castiglione, The Maypole


The Bicycle Specialists69 Trumpington Street Cambridge CB2 1RJ

Telephone: (01223) 352294

Also at Scotsdales Garden Centre, 120 Cambridge Road, Great Shelford

CB22 5JT

For the ultimate transport solutions!

www.benhaywardcycles.com


Manor Barn, Tydd St Giles, Cambs PE13 5NE

Tel : 07932 726552www.tyddsteam.co.uk

Cask Marque accredited Alesfor the last 11 years

184 Sturton Street, Cambridge, CB1 2QF

01223 576093 www.thedobblers.com

Valid 19th May - 31st May 2014 ( T&C apply)

Live Music with The LarksThurs 22nd May Open Mic night every 3rd

Thurs of the month!

Now serving pizzas & snacks all day

- Eat in or take away

Cambridge CAMRA’sCommunity Pub of theYear (city) Runner Up

Documents

CBF41 programme - final