All hail the ale! Nicholson's pubs launch their Spring Beer Festival

Spring is finally here and to celebrate Nicholson’s Pubs will showcase a beer extravaganza of 50 delicious cask ales and ciders during its Spring Beer festival (March 24 - April 19).

Proudly serving the finest choices from across the UK tantalise your taste buds with fruity and zesty flavours across a range of blonde, IPAs, speciality, traditional and dark brews available nationwide across the 77 pub estate during the four week period.

We were greeted at Ye Olde Watling, on Watling Street, London (map here) by manager Toby Shelley who enthusiastically guided us through what his pub is doing for the festival.

Ye Olde Watling was the perfect setting to indulge in some spring ales

The pub itself is a real artistic gem - said to be built from old ships' timbers by Sir Christopher Wren, Ye Olde Watling has a remarkable heritage dating to 1668. The building encapsulates what Nicholson's is all about - traditionalist, taste and authenticity.

One claim to fame is that the upstairs rooms were used as a drawing office during the building of St Paul's Cathedral. The pub also catered for Wren's workmen after the Great Fire.

After being seated, we were told how we were going to be guided through nine of their ales on sale. Toby's selection was supreme - from citrus red ale to bitter stout, it mirrored the fabulous selection of products the company has for not only the experienced but for those who are new to ale-drinking.

It did start at halves....promise!

My favourite, which surprised me somewhat, was the 3.5% St Austell Dartmoor. The slightly bitter, malty finish is just what I look for in an ale, and one that can be a perfect accompaniment to a meal. My colleague's top tipple was the World Top, Marmelade Porter, 5%. Again a nice, warm dark finish, he commented on how the subtle orange tones compliment the coffee essence perfectly. We again, both agreed, it could be perfect as a stand-alone drink or with a meal.

It was a real pleasure meeting Toby - his knowledge and passion for the brand as well as his ales is entirely refreshing, while at the same time knowing what the customer expects. If you want a warm welcome as well as a knowledgeable and likeable host, Ye Old Watling is the place to be.

In addition to promoting brewers who push the boundaries in taste and creativity, exclusive highlights during the festival will include a beer launch by British writer, author and presenter Danny Wallace, four beer writer collaborations with Brains Brewery and the launch of a new beer created by the brand’s very own senior cask masters.

Danny Wallace is known to champion the good, old British pub

Working with Danny Wallace – a champion of the traditional British pub - to celebrate the forthcoming launch of his book Who Is Tom Ditto? by Ebury publishing on April 24, Nicholson’s and Truman’s brewery has created Tom Ditto IPA (5% ABV) which will be available exclusively throughout the Nicholson’s Pubs estate, where coincidently two of the pubs – The Bear and Staff and the Dog and Duck – are featured within the book.

The American IPA combines the best of British and US hops including Challenger, Centennial and an experimental hop called ‘Wallex’ to mirror the dual settings of London and New York in the book.  The secondary character in the book - Pia (an anagram of IPA) resulted in a classic pale gold IPA brew, offering hoppy aromas of citrus zest and fresh red fruits.  Full of juicy hoppy flavours it has a refreshing seam of bitterness to balance the malt sweetness.

A nice bit of history

Dedicated to serving great quality ales, Nicholson’s very own team of Senior Cask Masters were challenged to brew their own beer to showcase during the festival. In collaboration with Acorn Brewery in Barnsley they created the flavoursome Dead Good (4.5% ABV) - a Spring blonde ale with a zesty tropical taste, created with a touch of Caramalt for a creamy malt base and well hopped with American Cascade and Crystal hops for a fruity marmalade aroma and a citrusy taste.  Definitely one to try.

As well as proudly serving brewing greats such as St. Austell, Liberation and Ikley, Nicholson’s has pulled together a special showcase of four beer writer collaborations with Brains brewery.  These four beers best highlight the creativity and enthusiasm to deliver interesting and diverse flavours in beer – plus they’re lip-smackingly good. These include:

Boilermaker (6.5% ABV) -  Crowned the ‘Ultimate IPA’ in Brains’ inaugural annual collaboration brew challenge, ‘Thinking Drinkers’ Ben McFarland and Tom Sandham worked with the brewery to produce a Welsh whisky IPA, matured with Penderyn whisky infused oak chips in casks from the distillery, resulting in a complex and fruity beer, with a warming whisky buzz.

Rye Catcher (5.0% ABV) - Winner of the annual Continental Beer Challenge this American rye beer was brewed in collaboration with Glenn Payne.  Using Rye and Rye Crystal malts to provide a spicy malt base and a vibrant copper colour to this beer, it is powerfully hopped with Apollo, Columbus, Amarillo and Citra hops from the USA, producing an assertive bitterness with robust flavours of citrus and grapefruit.

The Solution (6.0% ABV) - Award-winning beer writer Pete Brown collaborated with Brains to produce The Solution – an abbey-style Belgian dubbel traditionally brewed by the Trappist monks of Belgium. Using Munich and Dark Crystal malts, Saaz and Styrian Golding hops and a traditional Trappist Ale Yeast, this dark, full bodied and complex beer is full of rich, fruity plum flavours with a sweet raisin aroma and spicy, warming finish.
 
Three C’son (5.0% ABV) - Beer writer Adrian Tierney-Jones collaborated with Brains for the Continental Beer Challenge to produce Three-C’Son – a traditional farmhouse Saison with an added twist of three American hops – Centennial, Columbus, Citra – giving the name Three-C’Son.  The sweet nose of ripe peach and citrus, a green apple snappiness on the palate and a hint of white pepper combines with an earthy spice from the use of a traditional Saison yeast that is followed by a firm, refreshingly dry finish.

So get yourself down to a Nicholson's where you will find 50 ales and ciders to choose from. And remember to share your thoughts and love for the ale. Tag on Instagram NICHOLSONSPUBS which pubs and ales deserve a thumbs up. #HailTheAle

Tweet @NICHOLSONSPUBS and let the company know which of the Spring Beer Festival ales are delighting your taste buds #NichsBeerFest

Find them on Facebook if you just want to talk beer. Nicholson's would love to hear what you've got to say.

Can you conquer the Hart Breaker Challenge?

In all its glory - The Hart Breaker Challenge

Inspired by the popular TV show Man V Food, Hitchin pub the Red Hart has a new dish on the menu that is sure to leave most quaking in their boots.

Introducing the ‘Hart Breaker Challenge’ – a 35oz cheese and bacon burger, with a more-than-helpful 1kg of chips on the side – all to be consumed within one hour.

There are five meaty pattys, four rashers of bacon, four large slices of cheese, a toasted bun loaded with salad, tomato, red onion and mayonnaise.

Then there’s the monstrous mound of chips. Seem simple? Think again.

Three journalists took on the challenge under the watchful eye of manager Phil Venables, the referee for this contest.

Two fell by the wayside, hunched over in pain and exasperation.

One man defeated all the odds, and not only demolished the 8760-calorie dish, but also set a new record in 58 minutes 4 seconds.

Step forward Mr Gary Caffell – who was proud to receive his ‘I beat the Hart Breaker T-Shirt, as well as a place on the wall of fame.

I was confident as I eyed it up....

Unfortunately his wingmen, Liam Osborne and myself, spent the last 10 minutes or so urging our colleague on as our throats appeared to have closed up completely after hitting the ‘meat wall.’

The burger has become the behemoth of Hitchin – 17 people have now taken on the meat monster, with only two competitors completing the challenge.

Unfortunately, for me, it was a constant struggle!

The triumphant Gary Caffell

It’s little wonder, though, the beef usually wins – the burger challenge, which costs £14.99, consists of just under 5lbs of food – the weight of a small baby.

It is also over THREE times the daily recommended calorie intake for a fully grown man – on just one plate!

So if you think you are can rank alongside Man V Food star Adam Richman, and be Hertfordshire’s premier eater, get yourself down to the Red Hart in Hitchin!

Some may say feeble, I would say a gallant effort!

The Hart Breaker is not available after 8pm on weekdays, not after 7pm on weekends or between 12pm-3pm on Fridays.

Groups of three or more must pre-book with the pub on 01462 434249.

To see more photos of attempts and other news and offers see the Red Hart’s Facebook page – www.facebook.com/redharthitchin

What the challenge consists of

5  x 7oz beef burgers

4 x large rashers of bacon

4 x large slices of cheese

1 toasted bun

Salad, tomato, red onion, mayonnaise

1kg of chips

A few words of warning...

You accept all and any risk in taking the challenge. It’s a lot of food so if you have a pre-existing medical condition that may be exasperated by consuming large quantities of food in a short space of time, you are not advised to try the challenge.

The Hart Breaker Burger is a high calorie and high fat food item – it is not healthy! It should only be undertaken occasionally.

The management and staff are the challenge referees and their decision on all matters in final.