Dear Sir,

Regarding Steve Mitchell’s Belgian Beer article in Potters Bar issue 94 and the subsequent letter from the Blue Bell in issue 95. I suspect that Steve had meant to write that Den Engel is the only UK outlet known to sell Rochfort 60 for more than twenty-eight hours a week!

Yours faithfully

P.R. Dawson

Sandon Rd., Stafford

Dear Potters Bar

I picked up a copy of your magazine recently on the way to Manchester Airport, before flying for a few days in Belgium. I don’t know much about the Potteries, but found it an interesting read all the same.

I was particularly interested in the Belgium in a Bottle page and its mention of a new ‘strawberry Iambic beer, Oudbeitje, from Hanssens. I had to try dozens of cafes (although that’s what I was there for), but I did eventually find this beer, in the Bier Circus in Brussels. I can confirm it is an interesting variation on a traditional Iambic theme. The strawberry flavour is evident, but not overwhelming. The only drawback was the price, 300 francs for a half bottle that's about £4.50! Or nearly £7.00 a pint!!! Have I made my point yet? Still, it’s only money

Cheers

Geoff Green

Dear Sir

Those of you, who frequent the Bull’s Head, will no doubt have noticed the arrival Titanic Cool Stout. Some of you may have tried it, others may have taken the moral high ground and refused to drink anything served under pressure. I would like to take this opportunity to explain what I am up to.

I have for years, listened to, and taken part vie argument about cask breathers. My personal point of view is unimportant here, but to refresh your memory CAMRA’s position on breathers is one of absolute abstention from their use. Why then, when I flick breathlessly through the exciting pages of "What’s Brewing", do I find support for "Cool Cask"?

Again, my personal opinions of Cool Cask" are of no consequence here, but to outlaw breathers that everyone agrees have little effect upon the final flavour of the beer, and to promote a "new" product which is served at a temperature which radically changes the taste profile, does seem somewhat hypocritical.

Further, through the informative national paper I find even stronger support for "Cask Marque and regular pictures of a smiling Paul Nunny (ex-Adnams). Cask Marque’s main criterion for entry to the scheme is the temperature at which beer is dispensed. How many would argue that their allowable temperature is a little on the low side

Now I have loved traditional beer for a long time and this earl celebrate 15 years of making a living from the product Shakespeare described as "fit for a king". My love for good quality ale, good company and all that goes with it grows, not diminishes. However, as the general McDonaldisation’ of our great country continues, those of us who are enlightened enough to care must not give up the fight for taste and quality. We must redouble our efforts to protect our great heritage. It will be a long and bloody battle and we must have all the armaments available at our disposal. To sell real ale it must he in excellent condition at all times. I know to my cost what happens when you let standards slip, and apologise for the mistakes made by myself in allowing the previous incumbent at the Bulls Head to serve poor quality ale.

I know it sounds ‘IRISH’, but you can brew an excellent pint of stout in the Potteries and you can enjoy it from, the bottle or served in the traditional manner. You can also enjoy it served under pressure and chilled, if that’s what you like. It is still LIVE in the keg. It still has the opportunity to condition and grow in stature, just like "real ale.

So come and try it. You may like it, or loathe it, just like the rest of our beers, but at least it has enough flavour for you to form an opinion. After all, headquarters are promoting French "real ales" served in the same way, and they are telling us that cooler is better.

Keith Bott

Managing Partner, Titanic Brewery.

OTHER ARTICLES IN POTTERS BAR ISSUE 96