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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

As CAMRA celebrates its 50th anniversary, it also recognises the strong links between the organisation and St Albans. The city is home to the head office while the local branch, South Herts, is the oldest in the country, founded at the Farriers Arms pub in 1972 (pictured) The branch also runs one of the most successful beer festivals in the country

Added: Friday, March 19th 2021

Back in the 1970s the strength of beer and the ingredients used were treated like state secrets by breweries. CAMRA unlocked the doors and consumers began to learn more about their favourite brews. Beer writers started to develop a language for beer appreciation -- derided at first but now widely accepted. Pictured: Butty Bach from Wye Valley with information about strength and ingredients on the back label

Added: Wednesday, November 25th 2020

A once obscure beer style from the Wallonia region of Belgium has now been taken up by brewers in many parts of the world. Saison was originally a seasonal beer brewed by farmers to refresh their workers at harvest time but it's now produced all year round. The classic Saison comes from the Dupont brewery based on a former farm in the Hainaut region

Added: Friday, November 6th 2020

A decade ago the English hop industry was on its knees as more and more brewers imported hops from abroad. But the revived British Hops Association has breathed life back into the market and has developed a new range of plants that deliver the rich, fruity aromas and flavours that craft brewers demand.

Added: Tuesday, October 6th 2020

Bill Tidy at the age of 86 has hung up his pens and sketch pads after years of tickling the nation's ribs with such strip cartoons as the Cloggies and the Fosdyke Saga. He created Kegbuster in the 1970s for CAMRA's What's Brewing newspaper where he lampooned the activities of the Grotny Hardmen and Twitbread and their lacklustre keg beers.

Added: Wednesday, July 29th 2020

Steve Crawley has brought the much-missed Higson's beers back to Liverpool -- but there's a lot more to be found at the Love Lane Brewery in the fashionable Baltic Triangle. Pale Ale is far and away the biggest beer, backed by IPAs and Baltic Stout. And there are modern gins to please a young clientele as well as excellent food

Added: Friday, June 26th 2020

It's when the pubs are closed that you realise how much you miss them. Here's a run down of just some of the hostelries I have visited and treasured over the years. Pictured: the Boleyn Tavern in London E6 that used to stand next to West Ham United football ground

Added: Thursday, May 28th 2020

There's been a lively debate on Twitter about an old system used to serve Irish stouts. It was known as the two cask or high and low system. One cask held freshly-fermented beer, the second older, mature beer. The system was phased out when Guinness developed a new keg method that served the stout with a mixture of carbon dioxide and nitrogen gasses

Added: Wednesday, May 13th 2020

When some bottles of beer were discovered in the cellars of the former Allsopps' brewery in Burton-on-Trent they turned out be to Arctic Ale, brewed in 1875. They had been produced for the crew of ships sent by Queen Victoria to find the survivors of an earlier attempt to navigate the North West Passage from the Atlantic to the Pacific. When a small group assembled in Burton in 2011 the key question was: "Will the beer be drinkable?"

Added: Monday, May 11th 2020