Cairo suggestions

Anyone have beery suggestions for Cairo? I'm off three tomorrow.

Beer Guide to the 1970s (part fourteen)

Yet more breweries from the past. At least one from this set is still open. If not one of my favourite breweries.

Looking though the number of breweries that have disappeared, it's depressing to see how many really good ones have been lost. It demonstrates just how random the process of closures have been. Mostlly having nothing to do with the quality of the beer. Or even how well the company was run. Often, the owners just wanted to sell up and get their money. With little regard for how that might affect their employees and customers.


Hall & Woodhouse
Blandford Forum,
Dorset.
Founded:    1777
Closed:            still open
Tied houses:    250

A medium-sized brewery in the Southwest of England. In addition to Dorset, there were tied houses in Hampshire, Somerset and Wiltshire. I haven’t drunk their beer since the bastards bought and closed King & Barnes.

beer	style	format	OG	description
Bitter	Pale Ale	draught	1031	well hopped and of a pleasant distinctive character. Often called locally the "Boy's Bitter"
Best Bitter	Pale Ale	draught	1041	similar but of a higher gravity, less bitter and more body
Mild	Mild	draught		Dark Mild
Badger Bright	Pale Ale	keg		the Bitter in keg form
Forum Keg	Pale Ale	keg	1035.1	Best Bitter in keg form
Brock Lager	Lager	keg	1033
Badger Light Ale	Pale Ale	bottled	1030.5
Forum Pale Ale	Pale Ale	bottled	1041	high gravity Pale Ale of 'export' quality
Badger XXXX Old English Ale	Old Ale	bottled		a strong, dark Old Ale
Stingo Barley Wine	Barley Wine	bottled
Badger Stout	Stout	bottled		medium sweet
Badger John Brown	Brown Ale	bottled	1034	sweeter and of higher gravity
Brock Lager	Lager	bottled	1033	bottled keg Lager

Hardy & Hanson
Kimberley,
Nottinghamshire.
Founded:    1832
Closed:            2011
Tied houses:    230

The smallest of the three independent Nottingham brewers. Their tied houses could be found in Nottinghamshire, Derbyshire, Leicestershire, South Yorkshire and Lincolnshire. I didn’t get to drink their beer very often, because they didn’t have many pubs in the centre of Nottingham. The Mild I didn’t care for too much because it was too sweet. Bought by Greene King in 2006 and closed a few years later.

beer	style	format	OG	description
Best Bitter	Pale Ale	draught	1038.6	A well hopped beer with a bitter, malty flavour
Best Mild	Mild	draught	1035.4	Dark Mild
PMA	Mild	draught	1035.6	Light Mild, rare
KK	Pale Ale	keg		A keg beer with some of the Bitter flavour and with a smoother and less well-defined palate
Guinea Gold	Pale Ale	bottled		Light Ale
Starlight IPA	IPA	bottled		a stronger Pale Ale
Old Kim	Old Ale	bottled
Special Brown Ale	Brown Ale	bottled		medium sweet nut Brown Ale
Blackamoor Stout	Stout	bottled		Sweet Stout

Hartley
Ulverston,
Cumbria.
Founded:    1755
Closed:            1991
Tied houses:    56

A small brewery in the scenic Lake District. Which is where their tied houses were mostly located. Their bottled beers were supplied by Whitbread. I had the chance to try their beers on a holiday to the Lakes in 1976 and they were excellent. They were bought by Robinsons in 1982 and continued to brew for a few years.

beer	style	format	OG	description
Bitter	Pale Ale	draught	1032	well-balanced
XB	Pale Ale	draught	1041	well hopped strong Bitter
Mild	Mild	draught	1032	Dark and well hopped. Not too sweet.

 

Lazy Santiago Sunday

I’m determined to have a restful day. Especially after yesterday. Which was too panicky for my liking. Too much excitement. On reflection. Mosty self-inflicted.

But I’ll get to that later. If I remember.

An advantage of taking a flight a day earlier is that I get a full day in Santiago. How to spend it?

Markus is planning on vising the market. Me? A late breakfast and some lazing around in my room. I’ve been surrounded by lots of people for pretty much every waking moment for a week. Very nice people. But it’s good to be on my own for a couple of hours.

Following the restful theme, I don’t pull my arse out of bed until after 9 PM. And go upstairs for breakfast. There’s a rather nice view of a random bit of Santiago.  

A breakfast of bacon, scrambled egg, orange juice and coffee.

Hooray! They have bacon. Sadly, it’s weird bacon cut into little squares. The scrambled egg is OK. Decent fruit selection. Lots of sweet stuff that I pay little attention to. Well, no attention, if I’m honest.

A view over the roof tops of Santiago with the Andes in the background

I have time to look through my emails properly. Including a few from Sky. There’s one from Thursday. Telling me my Sunday flight was cancelled and asking me to change my booking. Fuck. I missed it totally. In my defence, Sky do keep sending me spam emails trying to flog me shit.  Making me pay less attention to their emails. I didn’t exactly have loads of time to check through emails, either.

Chris says he’ll pick us (me and Markus) up at 12:30. But will give us a more exact time later. Which, surprise, is exactly that. Later.

We’re off to Kross again since Markus has never been there. I was there just a few days back. No problem returning.  The garden is nice and the beers pretty good, for the most part.

Outdoor conical fermenters with sacks of malt.

There’s a quick walk through of the brewing kit. Then it’s out into the garden.

Pint of Maibock for me, a dozen samplers for Markus and Clausthaler for Chris. Poor bastard.

We also get some food. Deep-fried balls of something for me. Not too filling and pretty tasty. You can’t go wrong with fried stuff. And goes very nicely with my Maibock. 

Six sampler glasses at Kross.

I’m dead into beer and food pairing. In my experience, strong beer goes with meat, fish, seafood, curry, sushi and even salads. The stronger the beer, the better it matches with any sort of food. Imperial Stout, Barley Wine. That sort of stuff.

After ruling out a trip to a brewery even further away from Santiago, we opt for Flannery’s Geo Bar. Where they sell Chris’s beer. The owner is his partner at the brewery.

“Ron, do you want to go up the hill on the funicular?”

“I don’t really need to. We can just go straight to the pub.”

“Are you sure?”

Yes. I’m very, very sure.

Being pretty dark inside, m we choose to sit outside.  Despite it not being as warm today.

St, Patrick's Day posters in Flannery's.

What do I want? “I’ll have a Barley wine, please.” Even though I’m not eating.

“You always start with the strongest beer, Ron.” Chris says.

“No, I don’t. Sometimes it’s a pisco sour.”

Yeah? And what? I don’t see anything odd about starting strong. And staying strong.

We only have a couple of beers. Me and Markus. Chris is on zero alcohol Erdinger. Possibly the least bad option is a wheat beer, when you go alcohol-free.

Our destination is the other Flannery’s. The one I’ve been to before. On the way, we drop by this mall thing. Where Chis says there’s a pretty good offie. I’m happy to give it a whirl.

Santiago beer shop.

Chris knows the woman serving from beer judging. It’s mostly beer. Rows of dazzling cans, neatly arranged in the coolers. But I notice a few bottles of gin. Yeah! Artisan gin from Chile.  I’ve drunk enough of it during this trip. What does that tell me? Or you? That I quite like gin.

It’s a bit of a walk to the other Flannery’s, Flannery’s Beerhouse. Definitely, more than the “two blocks” Chris claims. He has a habit of reckoning any distance under five kilometres is “two blocks”.

The gates are chained up. It’s very closed. Seems the water in the area has been disconnected.

We trudge back again. Just as we arrive back at the first location, Martin Flannery, the owner, shows up. He sits and chats with us.

He has some interesting stories from his childhood in the West of Ireland. Working in his mum’s pub from the age of seven, he had first-hand knowledge of the two-cask system for serving Porter. One cask was placed by the fire, the other outside. You should be able to guess which was the high and low cask. That isn’t something I was expecting to learn in Chile.
 
We have a platter of meat and cheese. Plus a huge pile of chips.  Olives. There are quite a few of those, too. I’m drinking the Barley Wine again. Very nice, it is. So nice, I drink a few.

We don’t stay out too late. It’s only 9:30 or so when Chris runs us back to our hotels.

I fire up my laptop and . . watch Match of the Day 2. Drinking a couple of cans I’ve been given. The first is Bomba Trece Barley Wine. At 10.5% ABV, it would go great with food. If I had any.

The second is Cerveza Cuelllo Negro Foreign Extra Stout. It’s quite light, at just 8% ABV. Still tasty, though.

After setting an alarm for 6:50, I get my head down. It’s still pretty early. I need to get some rest. Tomorrow will be a long day.



Cerveceria Kross
Cam. El Toro 20589-20926,
Curacavi,
Region Metropolitana.
https://www.kross.cl 

Flannery's Irish Geo Pub
Encomenderos 179,
7550152 Las Condes,
Región Metropolitana.
http://irishgeopub.cl/

Flying North?

There's no rush today. We don't need to leave until midday. I get up around 8:30. Feeling a little on the rough side. A bit too much fun yesterday. And gin, I fear.

Sandy, Paddy and Sue are already eating when I get downstairs. I eat some scrambled egg and drink some tea. Then Chris arrives. Still looking tired.

A breakfast of cheese, toast and tea.

After breakfast I go back up to my room to type up the last two days. Not so much of a view today, as it's cloudy. Then it starts to rain.

When I've got everything typed up, I quickly run through my emails. I notice one from Sky and open it up to see if it's a check in reminder for tomorrow.

I don't really understand what it says. But I notice the time of the flight is different. Looking a little more closely, I notice the date is different, too. It's for Tuesday. And my flight back to Amsterdam is on Monday. Fuck.

I take my laptop downstairs and show it to Chris. It seems the bastards have changed my flight on me. Fuck, fuck, fuck.

"Come into the airport with me and I'll speak to the Sky people." Chris suggests.

The rain is falling heavily as we snake our way down the valley. Spoiling the view of the mountains. The fields are sodden, dotted with melancholy sheep and cattle. Clouds obscure the volcanoes.

When we pull up at the airport, Camilo is just dropping off Markus, who's on the same flight as Chris. Markus checks in as Chris talks to one of the Sky agents for me.

It seems my flight tomorrow has been cancelled. That's why I was rebooked. Chris suggests that I get my flight changed to be the same as his.

"That's fine. I just want to make sure I get to Santiago in time for my Amsterdam flight. Booking a hotel in Santiago shouldn't be a problem."

After ten minutes or so of messing around, the agent rebooks me and checks me in. That's a relief. I have a boarding pass. I will make it to Santiago in time.

As we sit drinking a coffee airside, Chris phones the hotel I'm booked into tomorrow to see if they have a room for me tonight. Luckily, they do.

A rainy runway from the window of my plane.

Bags retrieved in Santiago, we jump into an Uber and head into town. Markus is staying quite close to me. We arrange to meet a little later at the Independent Republic of Pisco. Which, as it turns out, is just 50 metres from my hotel. Now there’s handy.

It's much warmer than in Temuco. Over 20 degrees. And sunny. It's quite a contrast. People are wearing shorts. The trees are putting on their summer clothes, too. Plenty of sprunging here.

After dumping my bags, I head on down to the Independent Republic of Pisco. Markus is already sitting outside with a pisco sour. Soon I have one, too. I’m sociable that way.

Two pisco sours with stars on the top.

After a couple of pisco sours, we order food. A beef sandwich for me. Ceviche for Markus.

“What did you think of the organisation in Temuco?” Markus asks.

“A bit chaotic. But not too bad. I try to keep my expectations low. It makes things far less annoying.”

“That’s probably a good idea.”

We spend a few happy hours drinking pisco sours and chatting. We call it a day a little after eleven.

Back in my hotel, I watch Match of the Day. Well, other than the Arsenal game, as I know they won. The cheating bastards. I turn in around 1:00.

The last of the Tomatin propels me towards slumber town.



Chipe Libre - Républica Independiente del Pisco
José Victorino Lastarria 282,
8320165 Santiago,
Región Metropolitana.
https://www.chipe-libre.cl/
 

Disclaimer: The First International Araucania Cervercera Congress paid for my flights and for my hotel in Temuco, along with food and drink.

 

Let's Brew - 1910 Barclay Perkins RD Porter

I’ll be honest wit you: I’ve no idea what the name of this beer was. In the brewing book it’s simply RDP. I’m guessing that the P stood for Porter. I’ve no idea what the other two letters mean.

That’s assuming the P is for Porter. Because, in terms of gravity and recipe, it looks more like a Stout. It’s considerably stronger than Oatmeal Stout and almost as strong as Brown Stout.

At 35%, the percentage of coloured malt is very high. Hence the pretty black colour. Around half of the base malt was SA malt, for which I’ve substituted mild malt.

It’s interesting that in this period that Barclay Perkins used all English hops in their Black Beers. In this case, there were three types: Sussex from the 1907 and 1908 seasons and Mid-Kent from 1909. The last having been cold stored.

1910 Barclay Perkins RD Porter
pale malt	3.50 lb	24.56%
mild malt	3.50 lb	24.56%
brown malt	1.25 lb	8.77%
black malt	1.00 lb	7.02%
amber malt	1.50 lb	10.53%
crystal malt 60 L	1.00 lb	7.02%
No. 3 invert sugar	2.50 lb	17.54%
Fuggles 150 mins	1.75 oz
Fuggles 60 mins	1.75 oz
Goldings 30 mins	1.75 oz
OG	1068
FG	1023
ABV	5.95
Apparent attenuation	66.18%
IBU	59
SRM	41
Mash at	148º F
Sparge at	168º F
Boil time	150 minutes
pitching temp	61º F
Yeast	Wyeast 1099 Whitbread Ale

 

 

Beer Guide to the 1970s (part thirteen)

Here we go again. Another three breweries from the 1970s. Two closed, one open in this trio.

Kicking off with everyone's favourite, Greene King. Who already weren't that popular. Probably because they owned most of thee pubs in some parts of Suffolk. And just because they were big. Though, considering how many pubs they owned, their beers weren't that widely available.

Compared to Guernsey, Greene King's beers were ubiquitous. I think you could only get their beers in the Channel Islands. I can't remember even seeing their beers at festivals.

Greene King (Biggleswade)
Biggleswade,
Bedfordshire.
Founded:    1764
Closed:            1997
Tied houses:    287

The Wells & Winch brewery, which was acquired by Greene King in 1961. Who ran it as a subsidiary for several decades. I think that I tried the two Milds at festivals and found them OK. I’m guessing that the XX was KK with caramel added at racking time.

beer	style	format	OG	description
IPA	IPA	draught	1036	good hop rate
Abbot Ale	Pale Ale	draught	1048	strong robust Bitter
KK Light Mild	Mild	draught	1030.8	a Light Mild
XX Mild	Mild	draught	1030.8	a Dark Mild, fruity

Greene King (Bury St. Edmunds)
Bury St. Edmunds,
Suffolk,
Founded:    1799
Closed:            still open
Tied houses:    900

One of the largest regional brewers, Greene King weren’t exactly CAMRA’s favourite. The large tied estate was mostly in East Anglia, though it stretched as far south as the outskirts of North London. Not areas where I drank and I only tried the beers at festivals. They’ve left no impression so can’t have been either great or terrible.

beer	style	format	OG	description
IPA	IPA	draught	1036	good hop rate
IA Light Bitter	Pale Ale	draught		a lighter Bitter
Mild	Mild	draught	1030.8	a Dark Mild
Abbot Ale	Pale Ale	draught	1048	strong robust Bitter
King Keg	Pale Ale	keg	1038.4
Polar	Pale Ale	keg		A light coloured, chilled beer for the summer
Pale Ale	Pale Ale	bottled	1031.7
Crown Ale	Pale Ale	bottled		A medium gravity, mellow Pale Ale
Abbot Ale	Pale Ale	bottled	1048.4	A strong Pale Ale
St. Edmund's Ale	Pale Ale	bottled		strongest of the Pale Ales
Harvest Ale	Brown Ale	bottled	1032.7	A sweet, dark beer
Burton Ale	Brown Ale	bottled		A dark Ale, but less sweet
Suffolk Ale	Old Ale	bottled		A strong, dark and well flavoured beer
Farm Stout	Stout	bottled	1035	Sweet Stout
Audit Ale	Barley Wine	bottled

Guernsey
St. Peter Port,
Guernsey.
Founded:    1856
Closed:            2002
Tied houses:    45

One of the small breweries on the Channel Islands. The tied houses were all on Guernsey, though there was some free trade on Alderney, Sark and Herm. I don’t think their beers ever made it to the mainland. Ended up in the hands of Jersey’s Ann Street Brewery and closed.

beer	style	format	OG	description
Draught Bitter	Pale Ale	draught	1045	full flavoured and hoppy
Mild	Mild	draught	1036.6	a medium Dark Mild which is dry hopped
Pony Keg Bitter	Pale Ale	keg		A well hopped, high gravity keg beer
Pony IPA	IPA	bottled		similar to Keg Bitter
Pony Ale	Brown Ale	bottled	1036.6	the Mild Ale in bottle
Pont Brown Ale	Brown Ale	bottled		Not too sweet, full-bodied and fairly heavily primed
Milk Stout	Stout	bottled		medium sweet

 

Conferencing again

I rise at 7:30. But the fist talk is supposed to start at 8:30. I have a very rushed breakfast. Yet again. It’s been a recurring theme in Temuco. There’s not even time for a photo.

We're in a different room. A much better one. Which is reasonably warm, if the door is kept closed. That’s not always the case, unfortunately. I’m a bit disappointed that I won’t be speaking in amongst the locomotives. Though, ultimately, I’d prefer not to freeze my arse off.

Asbjorn talking at the conference

Asbjorn is on first. Talking about quality control. Then it's Marcus on the topic of Rauchbier. His presentation has quite a bit of video and is very visual. Which is a good idea when so many of the audience don’t speak English.

Pete leaves at the end of the talk. And we hurry outside for a group photo. Chris has to drag Pete back.

Photos snapped, it’s time for Paddy on brewing cask beer. Interesting stuff. Especially the stuff about serving from a vertical cask. I’d heard about it but didn’t know exactly how it worked.

And, finally, it's me. It's 13:30 when I start and I manage to rush through it in an hour. I speak so quickly the interpreter says she had trouble keeping up with me.

The audience looks rather bemused. How much did they understand? I fear that it’s a long way short of 100%. Oh well. I hope they got something from it.

All the judges are supposed to be going up to Lonquimay. But Markus isn't keen. Leaving just Paddy, Sue, Sandy, Chris and me. To make sure to get there nice and early, we leave straight away, not even bothering with lunch. We really don’t want to be travelling in the dark again. Far too scary.

I finally travel up the mountain both awake and in daylight. I can soak in the countryside all the way to Lonquimay. It's weird seeing monkey-puzzle trees growing wild. Some quite massive. With candidly white volcano cones as a backdrop. That’s a bonus of it being a clear day.

Lonquimay and the mountains

Something I almost forgot to mention. I arrived at the arse end of Chille’s national celebrations. Which take up the best part of a week. There are Chilean flags everywhere. Children even fly kite versions. Every house, even the crappiest wooden shack, has a flag flying outside at this time of year.  

We arrive at 16:30. Well before nightfall. And are greeted by a smiling Boris. Who has already started barbecuing the beef. Me, Chris and Paddy go outside to have a look. It's dead impressive.

Beef barbbecuing

Back inside, I get a Zipa. It’s far better on draught than the bottled version I judged a few days ago. Confirming what I suspected: it’s packaging not brewing that’s the problem in Chile.

After a couple of beers, it's time to eat. The table is already groaning under the wight of food before the barbecue comes out.

Boris's homemade sausages

First pork sausages. Made by Boris. They are delicious. Then it's time for the beef. Which is also really good. I’m stuffed by the time I’m finished.

Boris and his beef

“I’m glad we skipped lunch now. “ Sue remarks. She’s not wrong. A meal deserving of an appetite.

Finally, my favourite hour rolls around: gin time. We start with cocktails the restaurant manageress has made using their own tonic water (Perkins brand). Then we get to make our own, with different types of tonic water and botanicals. Mine is mostly gin, with a splash of tonic, hibiscus, juniper berries and cardamon.

“No surprise Ron’s is mostly gin.”

What do they mean? It's quite nice. If rather alcoholic. A bit like me.

Paddy and gin

Boris's girlfriend arrives. And we drink more gin. This is lots of fun, playing around with different combinations of tonics and botanicals. Hibiscus is my favourite.

The others gradually drift off to bed, leaving just me and Chris. We stay up later. Until midnight or so, when we crawl upstairs to bed.

Where did all that gin go?



Cervecería & Lodge Lonquimay
Lonquimay,
Araucania.
http://www.cervezalonquimay.cl/ 

Disclaimer: The First International Araucania Cervercera Congress paid for my flights and for my hotel in Temuco, along with food and drink.

Let's Brew Wednesday - 1910 Barclay Perkins Brown Stout

Another Barclay Perkins recipe from my book "Free!", due to be published sometime this Millennium. I've been chipping away at the recipes in my spare time for a year or two. This is number 217.

The main Stout of Barclay Perkins, sold both in bottle and on draught remains Brown Stout. A beer they had been brewing for over 100 years. Probably closer to 200 years.

Decent quantities of Brown Stout were being brewed, though this is a relatively small batch, having been brewed on their small and experimental plant. Which is why 84 barrels were brewed. Batches in the main brew house were much larger.

It’s another complicated grist, with no fewer than six malts. Once again, the base is split between pale and SA malt (for which I’ve substituted mild malt). Then there’s the usual brown, black and amber malt. The twist here is that there’s also some crystal malt. A small amount which surely must have been swamped by all the roast malt.

Three types of English hops: Sussex from the 1907 and 1908 seasons and Mid-Kent from 1909. 

1910 Barclay Perkins Brown Stout
pale malt	3.50 lb	22.58%
mild malt	3.50 lb	22.58%
brown malt	1.50 lb	9.68%
black malt	1.25 lb	8.06%
amber malt	1.75 lb	11.29%
crystal malt 60 L	1.25 lb	8.06%
No. 3 invert sugar	2.75 lb	17.74%
Fuggles 150 mins	2.00 oz
Fuggles 60 mins	2.00 oz
Goldings 30 mins	2.00 oz
OG	1074
FG	1025
ABV	6.48
Apparent attenuation	66.22%
IBU	65
SRM	47
Mash at	148º F
Sparge at	168º F
Boil time	150 minutes
pitching temp	61.5º F
Yeast	Wyeast 1099 Whitbread Ale

Me ranting about Scottish beer

If you'd like to hear (and see)) me sweeping away the most egregious myths about Scottish beer, tune into the Beer Culture Summit this Friday (18th October) at 18:00. It should be loads of fun. 

The talk summarises my excellent book on Scottish brewing:

Which is also available in Kindle form:

https://www.amazon.com/dp/B07Q8XHBL2

Beer Guide to the 1970s (part twelve)

Today's trio are a right mixture. One that just eluded me, one I disliked and one I loved. See if you can guess which was which. (It won't be hard.)

So many breweries that have disappeared since I started drinking. Some of the most frustrating were those that closed just before that. So I just missed out.

Gray
Chelmsford,
Essex.
Founded:    1828
Closed:            1974
Tied houses:    52

A brewery that disappeared just too early for me to have had chance to try their beers. The company still exists and owns a tired estate, whose beers are now supplied by Greene King. Their pubs are mostly concentrated around Chelmsford.

beer	style	format	OG	description
Bitter	Pale Ale	draught	1033.6	well-balanced
Best Bitter	Pale Ale	draught	1040.4
Mild	Mild	draught	1028.6	dark
Stock Ale	Strong Ale	draught		fairly strong, darkish, roughly a cross between the Bitter and the Mild
Light Ale	Pale Ale	bottled
Brown Ale	Brown Ale	bottled
Home Brew	Strong Ale	bottled		bottled Stock Ale

Greenall Whitley (Warrington)
Warrington,
Cheshire.
Founded:    1762
Closed:            1993
Tied houses:    1,500

One of the largest independent brewers, Greenall Whitley wasn’t that far behind Scottish & Newcastle in terms of tied houses. Lancashire, Cheshire, Shropshire, Staffordshire, Derbyshire, Herefordshire and North Wales were lucky enough to be home to their tied pubs. I never cared for their beers, even though they were often available in cask form. It was also annoying the good brewers the bastards took over and closed. The Warrington brewery closed when Greenalls decided to get out of brewing and become a pub chain. Not a brewery I miss.

beer	style	format	OG	description
Best Bitter	Pale Ale	draught	1038	well-balanced
Mild	Mild	draught	1033.7	full-bodied Dark Mild
Festival Keg	Pale Ale	keg	1036.8
Grunhalle Lager	Lager	keg	1037.3	high-gravity Lager
Champion Ale	Pale Ale	bottled	1034.8
Festival Export Ale	Pale Ale	bottled	1041.6	A strong Light Ale, not the same as the keg.
Five Star Strong Ale	Barley Wine	bottled		nip
Old Chester Ale	Old Ale	bottled		A dark and sweet strong Old Ale.
Bullseye	Brown Ale	bottled	1033.6	A medium sweet Brown Ale
Family Ale	Brown Ale	bottled		sweet Brown Ale
Red Rose Stout	Stout	bottled	1040	sweet
Grunhall Lager	Lager	bottled	1037.3

Greenall Whitley (Wem)
Wem,
Shropshire.
Founded:    1878
Closed:            1988
Tied houses:    220

In contrast to their owner, the Wem brewery produced excellent beers. Some of the best I drank back then. Though that was only at beer festivals. They were bought by Greenall Whitley in 1951 and survived for surprisingly long. A brewery I do miss.

beer	style	format	OG	description
Best Bitter	Pale Ale	draught	1038	well-balanced
Pale Ale	Pale Ale	draught	1032	a light Bitter
Mild	Mild	draught	1033	full-bodied Dark Mild