At Home with Marco Pierre White 2011 - (Page 70)

a-z of ales Quench your thirst for brewer’s knowledge with this ultimate guide to ale terminology, brewing art and the best pubs and tours – with a few tongue-tickling names thrown in along the way Stocked at Marco Pierre White’s Steak & Ale House, this is one of the chef’s favourite ales. The team at Adnams prides itself on brewing authentic beers, each with its own fresh, unique and vibrant character. You can visit the Southwold brewery to see for yourself how they make Adnams Lighthouse (3.4% ABV), Tally-Ho (7% ABV) and Spindrift (4% ABV). The brewery’s newly revamped system is one of the most modern in the UK. Making more efficient use of raw materials, it uses 30% less gas, cleans itself – and the team claim they’re trying to programme it to make tea too! A tour of the Adnams brewery costs £10 per person, which includes the tour, tastings and a bottle of beer to take home. A dnams C Visit www.adnams.co.uk From 1 to 9 October, the theme of this year’s Cask Ale Week is Try Before You Buy. Encouraging new and existing drinkers to experience a wide range of cask beers available, pubs across the UK will use the event to tailor-make their own ale-based activities. Beer-loving Brits can expect quiz nights, beer festivals, meet-the-brewer events and food-matching for the nation’s favourite ales. ask Ale Week Adding hops to the fermenter or keg after the beer has fermented is a technique used to put back the fragile, aromatic oils that are normally lost during the boiling process. The dry hops are allowed to soak in the finished beer for a period of time, from several days to several weeks. Try a pint of Samuel Adams Pale Ale or Sierra Nevada to fully experience the intense burst of hoppy aroma. D E F ry hopping If you get confused by the difference between beer, lager and ale, let us set the facts straight. Beer is a fermented drink made from grains and yeast. While there are many different types of beer, they normally fall into two basic categories: ale and lager. The term ‘lager’ is often interchanged with ‘beer’, which is why some consumers make a distinction between beer and ale, rather than lager and ale. It’s the brewing process that sets the two apart, and where the yeast ferments in each cask. Ales are usually stronger and more forceful in taste because of their relatively fast and warm fermentation (up to about 75°F), where the yeast rises to the top of the brew. Lagers have a longer, colder fermentation process, using a type of yeast that sinks to the bottom. This process removes haze and gives lagers their typically clean, rounded flavour. B eer Star ale BUzz LIGHT BEER (4% ABV), BLINDMAN’S BREWERY, SOMERSET Dave Bailey, founder of the Hardknott Brewery in Cumbria, calculated in January 2011 that the average cost of making a pint of beer, with enough profit to sustain his brewery factored in, was 90p. Most of that goes on labour, equipment, duty and transport. The malt in your pint of ale only costs around 3p, the hops 2p, and power less than 1p. conomy Support CAMRA by becoming a member. Visit www.camra.org.uk Outraged that one in four pints were consistently short-measured by over five per cent of pubs, CAMRA (the Campaign for Real Ale) launched its Full Pint Campaign in 2007. Despite promises made by the Labour Party during the 1997 General Election to protect consumers from short beer measures, 10 years later, nothing had been done and short measures were still costing beer drinkers a whopping £1.3 million a day. Following a high-profile public campaign, CAMRA visited 10 Downing Street in October 2008 to hand in a 23,361-name petition calling for an end to short beer measures in pubs and other licensed premises. ull Pint Campaign 070 | october 2011 http://www.adnams.co.uk http://www.camra.org.uk

Table of Contents for the Digital Edition of At Home with Marco Pierre White 2011

EDITOR’S LETTER
HELLO FROM MARCO
NOTEBOOK
DIARY DATES
SEASONAL FARE
MUG SHOT
WIDGET WATCH
SUNDAY LUNCH
MODERN DAY MARCO
MASTERCLASS
IN THE KNOW
COMFORT FOOD
GO GLOBAL
THE FAME GAME
A GLASS AND A HALF
ECO EATING
FANCY A PINT?
BOOZY BITES
TICK-TOCK TUCKER
CUISINE BY COMPASS
LAY THE TABLE
THROW THE PERFECT PARTY
MARCO’S MENU
PRAWN POWER
CHOCS AWAY
COCKTAIL O’CLOCK
BOTTOMS UP
BOOK THE BEST TABLE IN TOWN
THE GREAT WHITE GALLERY
WILD WITH MARCO
FOOD FADS
COMING SOON
RECIPE ROUND-UP

At Home with Marco Pierre White 2011