Pubs. Pints. People.
The science of beer
Season 2, Ep. 5
This week we're learning all about the science of beer, sitting down with Amy Booth, a lab technician from family brewer JW Lees and Luke Raven, co-founder of Ilkley Brewery.You can find out more about our campaigns and support CAMRA by visitinghttps://join.camra.org.uk/You can also check out our recipe this week 'beer is liquid bread' by Sue Nowak at: https://wb.camra.org.uk/2020/11/16/beer-recipe-tips-beer-is-liquid-bread/Sue's "science of cooking with beer tips" are also available here: https://wb.camra.org.uk/2020/11/16/beer-recipe-tips-science-of-beer/Don't forget to support the show athttps://supporter.acast.com/pubs-pints-peopleIf you'd like to get involved, simply contact email@example.com
Our pubs make us happier
Season 2, Ep. 4
This week we're going to learn all about the mental wellbeing benefits of pub going or simply put - how our pubs make us happier. We will be speaking with Professor Robin Dunbar of Oxford University and beer and travel writer Will Hawkes in more detail.Since recording, England is set to be plunged into another country-wide lockdown which is not only closing our pubs and breweries, but also limiting their ability to serve alcohol as a takeaway service. Urge your MP to remove this restriction today by visiting https://camra.e-activist.com/page/68352/action/1You can find out more about our campaigns and support CAMRA by visiting https://join.camra.org.uk/You can also check out our recipe this week by visiting https://wb.camra.org.uk/2020/10/28/beer-recipe-welsh-rarebit/Don't forget to support the show athttps://supporter.acast.com/pubs-pints-people
Beer v Cider tasting!
Season 2, Ep. 3
This week we're going to dive into a beer and a cider tasting! We'll be chatting with Natalya Watson, Beer Sommelier, author of Beer: Taste the Evolution on 50 Styles and founder of the new virtual beer school - find out more by visiting: https://beerwithnat.com/We'll then speak with James Finch, expert cider taster who's put together some fantastic resources for cider lovers on the CAMRA Learn & Discover pages, such as an Introduction to Cider Tasting here: https://camra.org.uk/learn-discover/the-basics/introduction-to-tasting-cider/We've also got a tasting recipe from Sue Nowak this week, available for download at https://wb.camra.org.uk/2020/10/19/beer-reciple-sweet-n-sour-pork-with-cider-duo/Don't forget - you can join the Campaign for just £26.50/ year! Visit https://join.camra.org.uk/ and follow us on Twitter @PubsPintsPeople
Season 2, Ep. 2
This week we're learning all about non-alcoholic brews! We'll be chatting with Rob Fink from Big Drop Brew Co and Stuart Elkington from Dry Drinker. We will also hear from Alison Taffs, landlady at The Hop Inn micropub in Hornchurch who give us her recommendations for the top 10 non alcoholic beverages to try.This week's episode includes a recipe from our resident chef Sue Nowak, which you can view here: https://wb.camra.org.uk/2020/09/28/beer-recipe-plum-porter-jelly/To join the Campaign, visit: https://join.camra.org.uk/
Season 2, Ep. 1
This week we're learning all about Britain's Family Brewers! Join the team as they speak with the legendary Roger Protz about his new book, The Family Brewers of Britain, and Stuart Bateman of Bateman's Brewery. They also get a chat with Albert Johnson from Ross-on-Wye Cider and Perry Co to hear what it's like to be a family cider producer.To order Roger's book, visit https://shop1.camra.org.uk/product/the-family-brewers-of-britain/ For Sue's recipe this week, visit: https://wb.camra.org.uk/2020/09/14/beer-recipe-woolton-pie-with-battle-of-britain-beer/To join the Campaign, visit https://join.camra.org.uk/
Season 1, Ep. 20
This week we learn all about brewers who are making a difference through charity collaborations and fundraising efforts. We sit down with Rudi Keyser from Watling St Beer and Clare Chater from Barts Charity and how they have worked together to create a charity beer. We also chat with Alan Mann at Brewgooder about their initiative to fund access to drinking water across various projects around the world.To find out more about these projects, visit:Watling Street Beer Nighting-Ale project: https://www.watlingstreetbeer.com/products/florence-nighting-aleBrewgooder: https://www.brewgooder.com/missionYou cansupport this podcastby visiting:https://supporter.acast.com/pubs-pints-peopleMake sure to follow the podcast for all the latest on Twitter @PubsPintsPeopleYou can discover more by joining the campaign for just £26.50/year - visithttps://join.camra.org.uk/We also have a recipe for you this week from Sue Nowak:I’VE been self-distancing from you, my virtual CAMRA supper guests, for the past few weeks. Apologies. No, I wasn’t struck down by the virus but by Real Life in the shape of a visit from my granddaughters plus a trip to an actual pub, the Rose & Crown, just up the road at Yealmpton. It’s a St Austell brewery house, and what a joy to get real ale pulled by handpump after all these weeks - Proper Job, Tribute and Hicks; now I know why blokes who scale Everest say the first thing they’re looking forward to is a pint of English bitter! Currently the pub is serving a shortened menu of six main dishes that included Tribute battered fish, gammon with duck eggs and really crisp chunky chips, West Country T-bone steak, wild mushroom risotto, sarnies and desserts. It was fresh and tasty and, while choice was limited, let’s face it – when you’re eating the first meal you haven’t cooked yourself for over four months it felt like the Ritz. Speaking of which, back in the Red (on) Lion you might recall I was into Belgian beers (mussels in Hoegaarden if I remember rightly) before my absence so would like to dally there by pairing duck breasts with cherry beer. I used traditional lambic Kriek Boon, fermented with real cherries at Boon brewery in Lembeek; to be perfectly honest, this is more a dessert beer, quite sweet with an intriguing hint of almond. However, it was the only cherry beer I had in the house and it did reduce to a rich red sauce. For this dish, if you’ve got a bottle of Lindeman’s corked Kriek with its slightly sour note, that might be preferable. But in these troubled times, dear reader, one does what one can.Duck breasts with cherry beer sauce (serves two)Two duck breasts; small red onion, peeled and finely chopped; 100 ml chicken or vegetable stock; 200ml cherry beer; several oyster mushrooms (halve any larger ones);4 links of fresh cherries (if available); red and green salad leaves to garnishHeat a dry frying pan until hot then add duck breasts skin side down, cook for a few minutes until the fat runs out and the skin is crisp; turn over and cook for another few minutes until the meat is tender but still pink. Remove from pan and leave to rest somewhere warm. Sweat the red onion in the duck fat until soft then add the stock and simmer to reduce; add the cherry beer and again reduce, stirring, until the sauce is syrupy. Sauté the oyster mushrooms in butter until just cooked – around half a minute.To serve: pour a pool of cherry beer sauce onto each plate, carve the duck breasts into slices and arrange on top, decorating them with linked fresh cherries (I hadn’t got any). Arrange the oyster mushrooms alongside, then the salad leaves. Cheers – and bon appétit.
Season 1, Ep. 19
This week we're talking about pub as the original grassroots venue for live music. We sit down with Bev Whitrick from the Music Venue Trust along with the award-winning live music band the Harp & Monkey. You cansupport this podcastby visiting:https://supporter.acast.com/pubs-pints-peopleMake sure to follow the podcast for all the latest on Twitter @PubsPintsPeopleYou can discover more by joining the campaign for just £26.50/year - visithttps://join.camra.org.uk/
Season 1, Ep. 18
This week we're learning about Belgian beers. We sit down with John Clarke, Chairman of CAMRA's Stockport and South Manchester branch who talks us through the different types of Belgian beers out there. We also get to speak with Tim Webb, author of the Good Beer Guide Belgium and dive into the archive to learn a bit more about monastery brewing from the late Michael Jackson.You cansupport this podcastby visiting:https://supporter.acast.com/pubs-pints-peopleMake sure to follow the podcast for all the latest on Twitter @PubsPintsPeoplePlease also fill out a survey about the podcast here:https://www.surveymonkey.co.uk/r/CAMRApodcastfeedbackYou can discover more by joining the campaign for just £26.50/year - visithttps://join.camra.org.uk/
The Veggie/Vegan Special
Season 1, Ep. 17
This week it's the veggie/vegan special! We are sitting down with Channel 4's Beer Expert Mark Dredge to discuss cooking veggie and vegan dishes with beer, along withPhil Saltonstall from Brass Castle Brewing who will chatting about their range of vegan and gluten-free beers.You cansupport this podcastby visiting:https://supporter.acast.com/pubs-pints-peopleDon't forget - this week we're sponsored byTrack Safely, a simple and easy way to use Track and Trace in your pub. Visitwww.tracksafely.co.ukfor more information.Make sure to follow the podcast for all the latest on Twitter @PubsPintsPeopleYou can also fill out a survey about the podcast here: https://www.surveymonkey.co.uk/r/CAMRApodcastfeedbackYou can discover more by joining the campaign for just £26.50/year - visit https://join.camra.org.uk/