Protz On Beer, by Roger Protz

Comment

The case for making cask ale special

As pubs start to reopen and the end of lockdown in sight, it's vital that cask ale gets special treatment to stop the slow decline in sales. We need to treat it as "the wine of the country", part of our national heritage and made with great care and passion and it needs to be given special attention on pub bars

Added: Friday, June 4th 2021

Review

A paean of praise for London's pubs

Matthew Curtis and Orlando Gili have given London pubs a much-needed boost with a gem of a book that lists 52 of the finest pubs in London. They list pubs in all parts of the capital, ranging from old coaching inns to modern watering holes, including one converted from a mock-Tudor public convenience

Added: Thursday, June 3rd 2021

News

Coalition calls for beer tax relief for pubs

A coalition of brewers, consumers and pub groups has joined forces to urge the Chancellor to reduce the duty charged on draught beer to help pubs compete more fairly with cut-price beer in supermarkets. The group says a cut in duty would create many jobs for the pub sector and would encourage drinkers to use pubs more often

Added: Wednesday, May 19th 2021

Feature

The IPA bandwagon goes rolling on

Just when you thought there could be no further versions of IPA, along come two new interpretations -- Milk Shake and wild. Milk Shake IPAs are brewed with the addition of lactose that can't be fermented by brewer's yeast and gives a creamy note to the beer, while wild Brettanomyces yeast leaves a funky and acidic note. The Brett beers are brewed by Beavertown (pictured)

Added: Saturday, May 8th 2021

News