The Whitbread fun just won't end. That's a promise. It won't end. I'll be keeping this up for weeks. The material is there. My butterfly brain will doubtless flutter off to another flower before it's exhausted. Expect exhaustion yourself sooner.
Start with the most unfashionable years possible was my first idea, but I forgot to photograph early 1970's logs. The thirties are a good second choice. Weak beers, lots of sugar, three year old hops. Perfect for the extreme beer crowd.
I like the look of the Whitbread beers. What I'm about to say feels like disloyalty. But it needs to be said. Whitbread's seem honest beers. They may use sugar, but they aren't full of rice or maize like some others brewed in London. You know who I'm talking about . . . but I'm not going to spell it out . . . . my fingers won't type the words.
Any of you homebrewers? A couple of the beers described below I would love to try. Not brew, just drink. My attempts at brewing clearly demonstrated which aspect of beer suited me best. It wasn't production. Filling kegs is the highest I can aspire to.
Should you brew one of these beers, I would be delighted. Even more so if you gave me a bottle. I hope there's another Lachlan out there. (Lachlan brewed a killer version of Barclay Perkins 1856 Imperial Brown Stout. I'm lucky enough to still have one bottle.)
The Greeks Do Wine and Cheese - Back in 1954, Kappa Nu, a college fraternity now part of Zeta Beta Tau, held a wine and cheese party at University of Buffalo in New York. A university new...
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