It’s news that will have the real ale brigade chuntering into their pints of warm beer: the good old-fashioned boozer has had a makeover and this time it’s gone deluxe.The latest iteration of the traditional pub – let’s call it the ‘pub deluxe’– takes off from where ‘90s gastropubs and hipster craft beer bars left off, and is edging its way into the luxury sector.Leading the charge is The Wigmore, the posh new pub at London’s Langham Hotel which launched last month with a menu by Le Gavroche’s Michel Roux Jr and glamorous interiors by Martin Brudnizki, the internationally renowned designer best known for such A-list hot spots as Scott’s, The Ivy and Sexy Fish. [ . . . ] More: Let’s go down the pub deluxe: The Wigmore and Dead Rabbit at Claridge’s signal the rise of the posh pub
Award-winning Scotch whisky, Glen Grant has partnered with The Bon Vivant, Thistle Street, to create the The Chieftain, a haggis-infused cocktail named after Robert Burns’ famous description of Scotland’s national dish, the ‘great chieftain o’ the pudding race’.
Created by Bon Vivant’s Will Cox, The Chieftain’s recipe is inspired by a traditional Burns Supper menu and includes ingredients found in the traditional meal [ . . . ]
If you’ve missed the endless articles whingeing about pub closures, it must be because you’ve been too blotto to focus. It is impossible for a mediocre drinking hole to close its doors for the last time without some thirsty hack reaching for his collected George Orwell essays and waxing lyrical about the Moon Under Water and the death of the English pub. It’s true that many pubs are closing (27 a week, according to the Campaign for Real Ale) and demographic changes have called last orders for numerous decent pubs — and some gems — in areas where changing populations have seen demand dissolve quicker than a morning Alka-Seltzer. But the main reason why most pubs closed is simple: they were dreadful [ . . . ]
Read the Full Story: Save the pub landlord!
Scottish beer-makers BrewDog are thanking fans who have helped to raise £19million by sending them a bottle of the world’s strongest beer wrapped in taxidermy road kill.
Read the Full Story: BrewDog serves world’s strongest beer out of dead squirrels | The Independent
Trough the winding hallways of the centuries-old University of Leuven in Flanders, Belgium, past the sterile black counters in biological laboratories, buried in the depths of freezers, and suspended in cryogenic slumber, there sleeps a creature feared by the masses.
Through the winding hallways of the centuries-old University of Leuven in Flanders, Belgium, past the sterile black counters in biological laboratories, buried in the depths of freezers, and suspended in cryogenic slumber, there sleeps a creature feared by the masses.
It’s small — microscopic, in fact — but it packs a punch. The creature is barred from entering certain laboratories in the United States to safeguard against contamination. It’s feared by the general public as an abomination of nature, an organism whose critics say it was created by the hands of man playing god. The creature is the target of lobbyists and NGOs that would like nothing more than for it to be destroyed. But, is this creature — actually a manmade strain of yeast, a single-celled organism humans have been cultivating for at least 7,000 years — just misunderstood?
READ FULL STORY at the Surce: Is This Man the Dr. Frankenstein of Beer? – Eater
Johnny Foreigner nicked this from NME. Portland singer-songwriter Alexandra Savior talks business at The Lord Nelson pub, but doesn’t drink much of her pint.
Alexandra Savior, the 21-year-old musician from Portland, Oregon, worked on her new album with Alex Turner from The Arctic Bloody Monkeys. So she’s clearly pretty damn special, as viewers of the show True Detective discovered when a demo of her song ‘Risk’ appeared on its soundtrack last summer. It’s eerily beautiful. The rising singer recently sold out The Courtyard in London with an amazing show and, listening to tracks such as ‘Shades’ and ‘M.T.M.E’, you can see why. Her brand of psychedelic noir-pop marks her as a talent with a knack for an off-kilter hook.
Here, then, over a swift pint (which she didn’t seem that into, truth be told) down NME‘s local, The Lord Nelson in Southwark, Savior talks about her hometown, working with a bonafide rock star and the prospect of burgeoning fame. (…)
Which is fine…But I looked around: the entire place was filled with people sitting there with five small glasses in front of them, filled with different beers, taking notes.”This is not a bar. This is f—ing Invasion of the Body Snatchers. This is wrong. This is not what a bar is about.”He added that the entire point of a bar is to “get a little bit buzzed” and not “sit there f—ing analyzing beer.”
READ FULL STORY at Source: Anthony Bourdain: craft beer is turning people into zombies
He won the UK final in early October with his cocktail On Holiday By Mistake (pictured), impressing the judges with what they described as “a masterclass in creating the perfect gin serve”.He was deemed to have best echoed this year’s theme of iconic London cinema with his recipe using Beefeater 24 and inspired by the film, Withnail and I.
The scene where Withnail orders “two large gins, two pints of cider” was used by Joe as inspiration for a twist on a Corpse Reviver #2, using cider syrup and cider vinegar as well as a pineau des Charentes and absinthe. It takes its name from another line spoken by Withnail.
READ MOR AT Source: Bar news | Liverpool bartender to represent UK in Beefeater global final
“Yes, there are other Belgians that are higher rated, more rare, etc., but when I am in Belgium and I’ve had my fill of sampling all the rest, I always defer to Duvel,” Morrison says. “It has more hop profile than many Belgian beers, and as a hop head, I can’t go too long without a fix.”