I've been in two or three times in the last year, each time to be told that they don't use the handpumps any more. After the last time I accepted it, and haven't tried again.

They're twistin your melon man, stay outa there. Me an Dick had a couple of well decent hand jobs before the game. Can't remember the name though.

Well it is a damn strange way to behave, turning customers away by telling them that the hand pumps are not used when they are. Maybe they just didn't like the look of my face, or the barmaid was too lazy to pull a pint when she could let a keg pump do the work. I might give it another chance, as I really used to like the pub a few years ago.

How did you get away with that when the missis was with you.Dirty Boys!!!

ers

Shepherd Neame have brought out a nice Winter Hop Ale at 7% ABV. It's available in Asda at £!.32.

While I'm at it, well done last Sunday and all the very best for Doncaster and their fine supporters for the future!

Is it bottle conditioned?

That would be the Durham brew then. It must have been written on a blank pump-clip , which presumably disappeared some time between your visit and Gary's? Very odd!



Cue the theme to the Twilight Zone.

No mate, it isn't, which is a pity. It's quite like their 1698 ale, which is a nice drink, but slightly spicy and a good bit stronger. I've got a few bottles in for the weekend for watching the Grand Final.

Bottle conditioned beer - a very interesting subject indeed. What's your view on the sediment? To decant or not to decant, that is the question?

I like German Weissenbier...now that is cloudy....and rather lovely.

I always leave it in the bottle, but I have been told it doesn't affect the beer if poured out except you won't get a clear drink.

I too prefer to leave the sediment in the bottle (decanting), but as you say it can be served all together (with only a little effect on taste and mouthfeel). The most obvious difference being the cloudy appearance at the outset.

I find that with quite a lot of bottle conditioned beers now the yeast tends to stick to the bottom of the bottle, so it doesn't take much skill any more to pour a clear pint. I believe that after fermentation and initial settling most breweries add a second strain of yeast to their bottle conditioned beers, which presumably has been chosen for its tendency to settle firmly. I like the approach which was recommended in the Guardian many years ago, which was very carefully to decant the beer into the glass in order to show off that you could get a clear pint, leaving about 1/4 inch of liquid in the bottle. Then take the bottle and swirl it round and add the dregs to the glass so that no beer was wasted. (Alternatively drink the dregs directly from the bottle.)

Just close my eyes and think it's "barrel-bottoms". Hmm lovely. Bit of an emetic, I find though.

It's interesting that you mention that. Last week we had a look around the micro-brewery in the cellar of The Baltic Fleet in Liverpool. A party of Bradford people were in there having a pint and the brewer asked if they would like to see the brewery, and invited me and my son along. The brewer told us that after a while, the sediment can often set like concrete. He also told us that if kept properly, these is no reason real ale can't be enjoyed many years after the 'sell by' date has passed.

On the way home from the match last night I had a hour to kill in Leeds so went to the Prince of Wales next to the train station. Stunned to see it is closed down.

It's been closed the last twice I've been to Leeds. Usually have a pint in either the Scarbrough or the Wetherspoons (station foyer) if time allows.

I went into the Scarbrough for a choice couple of pints of Landlord but the PoW was a real real ale pub which always had a few decent Rhino fans in.

Some info for all you ale fans.Thers a programme on Thursday night at 2240 on itv called Yorkshires Perfect Pint about a bloke who drives round looking for the best ale!

Yes, David Aynesworth the owner of the Craven Arms in Appletreewick. Should be a good watch for us Real Ale fans.

On this side of the hill, we've got a programme about Accrington Stanley.
Never mind! I'll be sampling a few on Saturday night. It's my son's birthday and he's a real ale fan.

It's the first of a 4-part series. Any chance you might watch and be converted?

I am going to watch it and im already converted sort of.I always try the real ales if we go away somewhere and they are on.Ive never been a lager supper so ive always been a beer drinker.

Excellent the more of us the merrier!