Gone are the days when British beer drinkers were stuck with the choice of bitter or lager when ordering at the bar, as thanks to a revolution in British brewing over the last decade there are now more different styles of beer being brewed than ever before.
In London you can drink refreshingly tart Berliner Weisse such as The Kernel’s ‘London Sour’, in Scotland you’ll find strong imperial stouts aged in whisky barrels such as Harviestoun’s ‘Ola Dubh’, and in Yorkshire you can enjoy a pint of super-hopped, citrussy red ale such as ‘Rapture’ by the trail-blazing Magic Rock Brewery. The choice and variety of British beers has never been bettered, with all corners of the UK feeling the effects of Britain’s Beer Revolution.
To celebrate Britain’s thriving beer culture CAMRA, the Campaign for Real Ale, are publishing Britain’s Beer Revolution, a contemporary look at the most influential breweries, places and people in the nation’s flourishing beer scene – as well as what makes them so special.
“The word revolution is not mere hyperbole. The change is dramatic. Brewers used to be content with producing Mild and Bitter, now drinkers can choose from a vast range of styles that includes the new and highly popular Golden Ales, beers aged in whisky, Bourbon and Cognac barrels and stunning recreations of India Pale Ale, Porter and Stout. There are also beers made with such exotic and unusual ingredients as chocolate, coffee, herbs and spices — and more and more beers are being made by women brewers as the ancient craft of ‘brewster’ is restored.” Roger Protz, Co-Author of Britain’s Beer revolution.
Co-authored by award-winning beer writers Roger Protz and Adrian Tierney-Jones, the book includes focusses on brewers – both new and well-established names – beer destinations and beer trends. This really is the most up-to-date snapshot of British brewing available to buy today.
“The great thing about beer in Britain at the moment is the variety, in no small part driven by the growth of real ale breweries. Everywhere you can find local brewers of all shapes and sizes trying new revolutionary things, whether its new recipes, new production methods, new distribution outlets or new ways of marketing and branding their beers. It shows real dedication to the brewers’ art in the 21st century.” Adrian Tierney-Jones added.
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