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Nice one, Zad. What matters is presence, not blah, blah blah. Mind you, it is a British ale thread. What's this new London stout everyone's talking about that's supposed to be like Guinness only better. Not likely to get it in France, I'm sure.

Can't get more traditional than that, guv!

Double Diamond Burton Pale Ale was first brewed in 1876. It went through all sorts of modifications and changes so it's not surprising you got a decent one before it went horrible. It had been brewed by all sorts of breweries and is even being relaunched in 2025!

How are things in Barcelona, @Grannen , what are you brewing over there?

Hi Sean, and welcome. In terms of traditional cider-making, your kit is more than basic and even sophisticated. Cider isn't very demanding, but keep things as clean and sanitary as you can and don't let flies, birds, bats or anything else fall into you cider. Isn't there a glut of apples in...

Not sure I'm following. Are you in the process of buying a house down south? Did you decide to buy it? Yeah it's always sad to pack away and leave. Only ever read your posts from France, but you sound as if you belong here. As for Calvados, it's just Normandy moonshine (from Calvados). I get an...

I remember those mutha's. Where your beer can hang around for hours in the pump since the last pour, getting warm and light struck Sorry, they didn't use hops in those days. Just getting warm.

@Cheshire Cat is right. As bad as the lager was, it was often preferable to the goblin-puke churned out by the mega-keggeries. There were some islands of good cask beer, but they kept quiet as they couldn't compete with the advertising budgets of the big boys.

No problem. We don't like sharing. 😂😂😂

Mann's was used middle of last century as a mixer to take the edge of the horrors of the bitter being served in those days. I don't recall seeing Mann's and bitter, but I recall many an old codger asking for A Mann's Boiler (-maker) which was a half of mild in a pint glass topped up with a...

... and we've had nothing but trouble and strife from toolmakers and their lily-livered progeny ever since. :ghostly:

You woke Real Ale types get your just desserts. You can't pour slops back into a good old, proper keg. 💀💀

It's all getting a bit confusing, especially when the likes of White Labs are now providing some of their classic liquid yeasts as dry yeasts. It makes you wonder if the liquid yeast thing wasn't just a marketing niche after all- apart from the greater variety, of course. I hear great things...

Thank you. I had thought that the abundance of recipes indicated a popular style. I think I'd prefer an American Brown to an English one, though. I've just remembered Mann's Brown, 2.8% abv, I think. Horrible stuff. EDIT: I see Mann's has just been delisted / retired. Good riddance.

Here it is: Four Beers Mild 20 litres; OG 1040 (target FG 1010); 22 IBUs Leave water at around 110 ppm -HCO3 add 1 tsp each CaSO4 and CaCl2 (my water is calcium deficient) Mild Ale Malt (I used Crisp's Vienna) 2.56 Kg Simpson's Double Roasted (or Special X, Special B, Special W) 320g Flaked...

Interestingly, and regardless of what the self-styled purists may say, we had two main beers in my time and place: Mild and Bitter. Stout and Lager were "exotics" for the bourgeoisie. When the Bitter came in a bottle it was known as a Pale Ale, when the Mild was bottled it was Brown Ale. To get...

A bit few and far between, though. Hardly a resurgent genre. I understand brown are is very popular in the states, though; although the only thing it has in common with English beers is the name. I think WD is getting a bit mixed up: nothing with vanilla in it is a trad brown ale and the...

No it doesn't. You use a lot of words to say very little, most of them repeated from previous posts. I asked you specifically whether you were taking about beers which call themselves Brown Ale or whether you were talking about ales which are brown. My request that you name examples was to try...

What, exactly, are you talking about? Is it about beers that call themselves "brown ales" or those that just happen to be brown? In my experience, there are very few brown ales. They are quite rare in the UK and always have been. I've been to more beer festivals than I care to remember and I...

That looks interesting. Over here we have some real stinkers: https://search.brave.com/search?q=The+smelliest+french+cheese&source=web&summary=1&conversation=eda75cdca5c5f2e78eccb1 although I've never tasted the limburger that @Pennine mentions. I once attempted to bring a very fragrant cheese...