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A blog from Beer Beauty

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The Beer Beauty  

Here is a blog from Marverine Cole. Marverine  is a journalist, who also blogs about beer under the guise of The Beer Beauty.  She even recently appeared on The Alan Titchmarsh show to talk to him about … you guessed it, beer.  

There’s something exciting about telly. I was struck by the bug as a nipper when I saw Moira Stewart & Trevor McDonald reading the news. I yearned to become a journalist. So fast- forward through years of study and rubbish jobs and I land a job as a TV News Reporter in Birmingham. After that I anchored hours of live national and international news each night on Sky News – I loved every minute of it. And now I’m a self-employed journalist, I’ve been lucky enough to swap talking hard news for yakking about my love of beer on the tellybox. And, you know what? I’m really enjoying the change in emphasis.

I just don’t think beer gets a fair hearing on the TV right now. It’s still seen as Mr Bad Guy with beers over 7.5% ABV get taxed to high heaven (as if they are responsible for all of Britain’s alcoholism woes).

So you can imagine how I jumped at the chance to throw one of my Beer Beauty parties for the ‘Oz & Hugh Raise The Bar’ show on BBC2 last year. Since then, The Alan Titchmarsh Show on ITV1 daytime has asked me on a couple of times. The producers pretty much have an idea of what they want to talk about and have usually ordered some of the beers in for the slot. What’s great is they also ask me if I want to include anything else. So here’s what happens when I get to The London Studios (home of Loose Women, This Morning and The Graham Norton Show). I’m met by the Runner who looks after me for the day, and I also meet the rest Production Team and other guests on the show that day. I get whisked into hair and make-up, then get called up for a rehearsal. I’m massively impressed at how the clever teams have taken the time and effort to create a fake pub setting for the beer slot to make it more fun for the viewer. Last time around I had pumps on the bar and a Wurlitzer machine. And for the Dickens slot, we had a fabulous tankards and a bust of Queen Vic! So at rehearsal I get mic’d up, meet Alan and go through the motions of what we’re going to talk about and the cameras get the right positions for the close-up shots of the beers on the bar. Then there’s the wait. And when you get ushered back stage ready to go on and ‘do your thang’, your heart is racing. 6 minutes in front of a live studio audience. No pressure there then!

It’s pretty exciting  - not just on the adrenalin level  - but also on the level of being part of the flipside of the debate about beer. I’m no longer reporting on stories about how the emergency services deal with binge drinking. I’m enjoying being able to showcase some of the wonderful beers that are produced by and for us members of the beer drinking public who DON’T binge drink every Friday and Saturday night causing the NHS a multi-million pound headache!

I’ve had a great giggle on the telly slots so far – not least nattering with some of the celebs in the Green Room - so hopefully there’s more fun to come and more chances to champion great British beer in my own small way.

(You can see Beer Beauty on TV by going to her blog: www.beerbeauty.co.uk)

 

What better way to say I love you?

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Cocktail

If, like the Badger, you’re sick of rushing around buying flowers (from the petrol station!) and chocolates (are milk tray still considered romantic?!) for Valentine’s Day then why not take some advice and think outside the box (of overpriced chocs).

Creating this perfectly romantic  tipple will not only show that you have put time, care and effort into your Valentine’s evening – it will also ensure you have your official BRA (Badger’s recommended allowance) – of lovely Badger Ales!

BADGER COCKTAIL 

 Super Fly 

 A long, cool, fruity shizzle

 Glass: highball

 60ml dark rum (Havana Club 7 year old)

30ml freshly squeezed orange

30ml freshly squeezed pineapple

20ml freshly squeezed lemon juice

15ml blueberry syrup

5ml ginger syrup

2 dashes Angostura bitters

120ml chilled Blandford Flyer

1.            Fill the highball with ice and pour the 120ml Blandford Flyer.

2.            Shake the remaining ingredients with ice, hard.

3.            Fine strain into the glass and garnish with a pineapple wedge and orange wheel.

For the blueberry syrup: 

1 cup of fresh blueberries blended

1 cup water

1 cup granulated sugar

 

Ginger syrup: 

The juice of a piece of ginger 6” x 1” 

1 cup of water 

1 cup of granulated sugar 

Bring all the ingredients to the boil and reduce for 10 – 15mins.

This should certainly get proceedings off to a fine start.

The Badger. 

The Six Nations - a Badger's eye view

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 Six nations  

To help you kick off proceedings in style here is Badger's 'beer and fixture' matching guide. Much like our beer and food pairings, but more sporty!

France v Italy
Italy, the perennial whipping boys, are improving year-on-year and their brutal pack will always give as good as they get, but against a powerful and settled French side competing at home we don't give them much hope! For this game the Badger recommends Stinger - as the backs of Italy may cause some serious damage. But France, one of the tournament favourites, might rack up quite a score, so for the second half go for Golden Champion!

Scotland v England

The ferocious Scots boast a big pack that compete well at set pieces but they can't score tries for love nor money! Expect Dan Park's boot to be the main source of points against the English 'wildcard' team.  England has new players, new coaches, and a new culture - with  plenty of players wanting to prove they can cut it at international level anything could happen. In this match, the Badger has to go for an England victory of course! For the first half it's Tanglefoot, in respect of the Scottish tackling power but finishing with a bottle of award-winning England's Own - what else!

Ireland v Wales

The Irish will want an impressive tournament to make up for their RWC quarter final exit and this  will be the last couple of seasons for a number of the their so called 'golden generation' - so expectations could be high. They face a Welsh side that plays attractive rugby - but the Irish are looking to regain their form after some poor results and difficult injuries.  For this one, the Badger can see the luck of the Irish shining through - so it's a home win. The Badger recommends a first half bottle of crisp and refreshing Blandford Flyer - as we can see the Welsh getting off to a quick start, and polishing off with a bottle of  Golden Glory, marking one of the 'golden generations' final outings! 

So there you have it, you not only have the rugby to keep you entertained, you now have the perfect rationale for enjoying a few ales whilst you watch it - beer and rugby - the perfect line up!

The Badger.

 

Guest blogger Adrian Tierney-Jones

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atj - guest bloggerThis week on the Badger blog we welcome back our friend Adrian Tierney-Jones, his latest book Great British Pubs (CAMRA Books) is a fantastic read and not only does he write for Badger, he also writes for the Daily Telegraph, Beer Magazine, All About Beer and The Sunday Times Travel Magazine amongst others; he blogs at maltworms.blogspot.com and is the winner of the Molson Coors Award for Best Writing in National Media for 2011 – so he knows a thing or two about beer……….. He’s never seen a ghost as far as he knows. 

I visit a lot of pubs in the line of work (what do you mean, you haven’t read Great British Pubs yet?): old ones, new ones, hip ones, trad ones; ones that serve food, don’t serve food; ones that feature a forest of hand pumps on the bar top, others that stick with one ale and more recently pubs that don’t even serve cask beer, but still major in great beer (I’m looking at you BrewDog).

That’s the beauty of the pub: if you search hard enough you’ll find one to suit your mood. Whatever their virtues (and I always try to visit virtuous pubs) these are all places that feature the diurnal cycle of people passing through their doors — to enjoy a glass of beer, a plate of food, a respite from the day’s cares and above all to talk with other people.

Naturally, with the frequency of my pub visits, I carry an assorted baggage of thoughts on its nature, on its character. I keep trying to see the pub in different ways, re-imagine it almost, try and uncover new approaches in which to describe it. However, one thing has been bothering me recently, like an itch that won’t go away. It’s whether the passage of all the people through the corridors of pub time leaves some imprint. You see for me, the British pub is a palimpsest — a bricks-and-mortar equivalent of those ancient manuscripts that kept having their main features scrubbed away for reuse. I doubt that the Travelodge will be still here in two centuries, but I’m willing to bet the British pub will. It’s a born survivor and people are the words scratched time and time again on the manuscript.

What about the laughter that filled the bar during a darts night in 1987 or the meet the brewery beano the other week — is there something left during the following day’s lunchtime session? Probably not or maybe it depends on how much was drunk. Looking a bit further down through the years, what about the people who celebrated VE Day in their local boozer, drank numerous toasts to a departed friend (who they have now joined in the churchyard across the green), wet the head of a baby who is now a grandfather, commiserated with a pal who had lost his wife/job/whatever, but whose hurt began to heal with the first kind words and a pint of Best. Where are they now?

Sure some of them exist in old photos on the wall. The Duke of York in Iddesleigh, Devon (where I suspect Michael Morpurgo heard the tale that would form the basis of War Horse) has a delightful selection of prints from the early 20th century of smiling men taking part in the annual Friendly Society perambulation around the village — there’s a poignancy about the fact that within several years many of these men would be marching off to war and never return. In another Devon pub on the north coast, the Fox & Goose, Parracombe, there’s a glorious black and white photo of an elderly local, eyes agleam, a wide smile on his face, as he takes a swig from his glass. Sometimes that is all we have left of the people who packed the pub down through the ages.

Then there are ghosts. Spirits of the sort that don’t fit into the glass are a fact of licensed life. I’ve been to several pubs that claim ghosts and what a motley crew they are (the ghosts not the pubs). The Bunch of Grapes in Pontypridd has ‘George’, who has a mischievous bent. He is allegedly responsible for popping light bulbs and generally shifting stuff around. There’s also a ‘George’ at the King’s Arms in Winkleigh in Devon, along with ‘Cecilia’, tricksy spirits, known for snatching plates away from hapless waitresses and taking offence if things aren’t kept just so. 

However the little boy who haunts the Oddfellows Arms in Wimborne is a bit more benign (there’s a beguiling sense of unworldliness about the Oddfellows and its surroundings: the Gothic Minster, the crooked Georgian houses and a magical square just round the corner seemingly out of an MR James story). He’s a friendly little spook who supposedly woke the landlord when there was an earthquake (though the floor shaking might have had something to do with it). He’s also prone to turning lights on and off, but then I suppose the odd haunting is par for the course in a place that used to double up as a morgue a couple of centuries ago.

Just remember all these folk the next time you sit in the pub raise a silent toast to those that have gone before us — we will be them one day, but the pub will still remain.

Burn’s Night

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Burns nightOn St Patrick’s Day we all go scrambling for our family trees, to unearth some Irish lineage,  not just because we like a good excuse for a party you understand...but because we want to celebrate with the Irish even if we’re not!  

Well next Wednesday 25th is Burns Night, when Scots celebrate Robert Burns (or Rabbie Burns!), Scotland’s favourite son.  So here’s a little potted guide to proceedings from the Badger so that you can celebrate with the Scots! Because what’s not to like about a night of haggis, whisky and ale! For the full break down click here.

Piping in the guests
Burns Night calls for a piper to welcome guests, but if you don’t happen to have your bagpipes ready, why not make your own?

Piping in the Haggis
Guests should stand and do a slow hand clap to welcome the dinner's star attraction, which should be delivered by a procession comprising the chef, the piper and the person who will be addressing the haggis. (Now we appreciate this may be tricky as the chef, the piper and the person who will address the haggis may well be the same person – but do your best!)

Address to the haggis
The honoured reader (again this might well be you!) offers a fluent and entertaining rendition of To a Haggis. On cue you then plunge your knife into the Haggis Warning: instances are recorded of guests being scalded by flying pieces of haggis when the incision has been made too enthusiastically, so go steady!

Toast to the haggis
At the end of the poem a toast will be proposed to the haggis, (which is a vital part of the proceedings of course!) Now, this should be a neat, quick shot of a good whisky – or a neat, slow shot of good whisky. Or both.     
The main course is traditionally served with mashed potatoes (tatties) and mashed swede (neeps).  

The drink
Liberal lashings of wine or ale should be served with dinner. We might be biased, but we think the softly spiced sweetness, dark liquorice notes and fruity damson aroma make Poacher’s Choice the perfect accompaniment to the haggis, tatties and neeps. And as if that wasn’t enough, it’s often customary to douse the haggis with a splash of whisky sauce, whisky sauce meaning ….. neat whisky! Well it would be rude to ignore tradition!

Works by Burns
After the speeches, there may be singing of songs by Burns, if you are not overly familiar with any, here is some help.

Closing
Finally you should stand, join hands, and sing Auld Lang Syne which brings the evening to an end - you know the drill for this one, just think New Year’s Eve!

The Badger.

Resolutions

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CountrysideYou can join the gym to begin your gruelling new fitness regime; you can throw out all the tasty goodies in your cupboards and swap them for whole-grains, kale and goji berries and you can replace your favourite pulp fiction with self-help books and motivational mantras...... (New Year- New You or something similarly nauseating)

But let’s be honest...

By January 31st your gym membership card is safely nestled in the recesses of your wallet, it’s even fallen behind your Woolworths loyalty card.The whole-grains, kale and goji berries look about as appetising as well, whole-grains, kale and goji berries. Even the empty boxes and jars that once contained your normal sustenance look more appealing and flavoursome! And the untouched self help books have done little more than help you to create a dust Mecca on your book-shelf.

So why not join the Badger in these simple resolutions that will not only enrich your soul and improve your overall well-being... you might, just might, stick to them beyond the first few weeks of January.

1. Get out in the garden more. You might have grand aspirations for creating a hidden oasis, or simply want to grow some veg for a taste of the good life – whatever your goal, it’s fun, keeps you fit and it’s good for you and the environment. The Badger will be in the garden much more in 2012 ... so watch this space
2. Get out into the countryside more. We have some of the best open spaces in the world to enjoy so do just that, get out and about, go for walks, hikes, picnics and bike rides, it costs nothing – unless you count the obligatory pint at a lovely country hostelry at the end of the activity but who could deny you that?
3. Meet up with your friends more... you know those friends you said you must see last year but didn’t, well this year, do it. Meet for a pint, a coffee, a chat, but just make sure you meet. You might even be able to offer them some of the home-grown veg from your garden as a gift when you see them!

The Badger.

A Christmas drink

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Pete Brown at ChristmasPete Brown, one of our favourite beer writers and author of ‘Man Walks into a Pub’ and the award-winning travel book ‘Three Sheets to the Wind’, gives us his take on two of the best things in the world, beer and Christmas...

When I sit down for Christmas dinner this year, I think I’ll be serving a nice, sparkling cider as an aperitif, followed by something strong, funky and Belgian with turkey and all the trimmings. Christmas Pud will definitely be accompanied by a seasonal British ale, and then we’ll finish with a barley wine to go with any cheese we can fit in and slowly fall asleep in front of Shrek.

And this year, for the first time since I got into this whole beer writing caper, I don’t think anyone will see this as particularly strange. I think most of my dinner guests will join me, not just out of politeness masking a growing concern about my sanity, like they did a few years ago, but because they want to.

Looking back on 2011, I think we may come to see it as the year of the Critical Rehabilitation of Beer. It hasn’t happened with the flashbang drama that cider did five or six years ago, when suddenly everyone collectively went, “I want one of those. Over ice,” and the apple trees of Ireland were stripped bare. It hasn’t happened as quickly as perhaps it should have. But it has happened.

For me as a beer writer, 2011 was like a long, drawn out version of that scene when you’re having an argument with someone, and you’re being so strident in your point of view that it takes you a couple of minutes to notice that they’re nodding, finally pause in your haranguing and hear them go, “Yes, OK, OK, I agree with you! You can stop now! You’ve convinced me.”

For years, we’ve been saying that beer is just as good a match with food as wine, that there’s a global revolution in interesting beers, that real ale is back on the up, that beer is artisanal, interesting, local and all the things that foodies love. And this year, it honestly seems to have sunk in. With an emotionally confusing mixture of “Hurrah! They’re finally writing about beer!” and “Damn. Why didn’t I write that?” I’ve read more articles about beer in the mainstream national press in the last year than in the previous five combined. When I pitch ideas of my own to those publications, they still usually say no, but it’s now changed from “No, we don’t write about beer” to “No, we’ve already covered that recently.”

There seems to be a new book on beer every week. Craft beer pubs that specialise in interesting stuff all across the bar are steadily opening around the UK. In my local area a – beer desert when I moved in – every pub now stocks a range of real ales, and an increasing number of them even manage to serve it well. Most curiously of all, large numbers of men and women of all ages seem to be enjoying drinking it.

These are good times to be a beer drinker, beer blogger, beer writer, beer brewer. It feels weird even saying that, but if you don’t believe me, go down the pub and check. In fact, why not go down the pub anyway. It is Christmas after all.

Cheers.

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