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Barrel The magazine of Salisbury & South Wiltshire and Heart Of Barrel Organa Wessex branches of the Campaign for Real Ale The magazine of the Salisbury & South Wiltshire and OrgaOrganO Heart of Wessex branches of the Campaign for Real Ale November 2017 - January 2018 FREE Please take one IN THIS ISSUE • WINTERFEST 2018 • HERITAGE OPEN DAYS • CUT THE TAX! Plus much more... November 2017 - January 2018 Barrelel The magazinema of Salisbury & South Wiltshire and Heart Of Organgann Wessex branches of the Campaign for Real Ale Join Us For A Beer! THE DUKE OF YORK - A TRADITIONAL PUB - A traditional locals’ Open Every Evening: pub offering 5 ever Monday - Friday changing, reasonably from 6:30pm, priced cask ales and Saturday from 4pm traditional cider & Sunday from 1pm The Duke of York | 34 York Road | Salisbury | SP2 7AS 2 - November 2017 - January 2018 Barrelel The magazine of Salisbury & South Wiltshire and Heart Of Organgan Wessex branches of the Campaign for Real Ale SALISBURY AND SOUTH WILTSHIRE CONTACTS FROM THE CHAIRMAN: DEREK BLACKSHAW Tel: 07770767455 Email: chairman@ EDITOR salisburycamra.org.uk SECRETARY: ANDREW HESKETH Email: [email protected] elcome to the winter edition of the Barrel SOCIAL SECRETARY: MIKE GURD Organ magazine. In this issue we have Email: [email protected] Wa trip to Herm Island, the Winterfest MEMBERSHIP SECRETARY: PETE MATTHEWS announcement and snippets of pub and brewery Email: [email protected] news. For those of you who are keen eyed, you may notice that this issue is slightly later than scheduled www.salisburycamra.org.uk and in a different format. The reason for this is that we have changed our publishing group due to unforeseen HEART OF WESSEX CONTACTS issues and this has resulted in these few slight changes. CHAIRMAN: PAUL SMITH Our magazine is read by pub-goers and drinkers, Tel: 01747 823574 both CAMRA members and non-members alike, Email: [email protected] across a wide area covered by the Salisbury and South PUBS OFFICER: PETE SYMES Wiltshire, and Heart of Wessex CAMRA branches. Email: [email protected] Enjoy this new issue and we hope to see you at MEMBERSHIP SECRETARY: PAUL REEVES Salisbury Winterfest at the Royal British Legion club, Email: [email protected] Endless Street, on January the 27th & 28th. BRANCH EMAIL: [email protected] Thank you to all those who have submitted www.heartofwessex.camra.org.uk articles or helped distribute the magazine, and to our advertisers: we would not be here without your EDITORS KATHY PASCOE, NEIL BEAGRIE support. & PAUL SMITH Our next issue is due out in early February 2018, Email: [email protected] please let us know if you would like to us to include any particular local news; stories and articles are The Editor reserves the right to amend or shorten contributions for publication. All editorial copyright © Salisbury & Heart of Wessex always welcome. CAMRA 2015. Views expressed in this publication are those of their Cheers. individual authors and are not necessarily endorsed by the Editor, branch committee or the Campaign for Real Ale nationally. Salisbury Neil, Kathy, and Paul & Heart of Wessex CAMRA accepts no liability in relation to the accuracy of advertisements; readers must rely on their own enquiries. Editors, Barrel Organ magazine It should also be noted that acceptance of an advertisement in this publication should not be deemed an endorsement of quality by Cover photo: Nicky Bishop and David Hydon, licensees at Salisbury & Heart of Wessex CAMRA. the Bell Inn at South Newton. Trading Standards (Wiltshire) Wiltshire Council, County Hall, Bythesea Road, Trowbridge, Map of the Branch Areas. Wiltshire, BA14 8JN. Tel: 08454 040506 Map data ©Google 2017 Email: [email protected], www.wiltshire.gov.uk Campaign for Real Ale Ltd. 230 Hatfield Road, St. Albans, Herts, AL1 4LW Tel: 01727 867 201 Email: [email protected] www.camra. org.uk PUBLISHED BY: MATELOT MARKETING LTD. NEIL RICHARDS MBE Tel: 01536 358670 Email: [email protected] 29 Ostlers Way, Kettering. NN15 6GJ DESIGN & PRODUCTION: MAISIE GARLEY KAY Email: [email protected] November 2017 - January 2018 - 3 Barrelel The magazinema of Salisbury & South Wiltshire and Heart Of Organgang n Wessex branches of the Campaign for Real Ale I have sat in the sun after the rain listening to music at SUMMER beer festivals many times. Never before have I been able to guess which OF 2017 square of a cricket pitch the parachutist will land in – and then watch him land – all at a beer festival. So thanks to the off duty representatives of the Salisbury Beerex, Salisbury Joint Service Parachute Wing who added that new Food and Drink Festival, dimension to the afternoon of relaxing in the sun and Langford Beer Festival rain with an excellent choice or real ales. y Summer of 2017 featured Beerex 37 and Hilary Bird, Salisbury & S Wilts branch member with the Salisbury Food & Drink Festival Beer photos by Hilary Bird and Spencer Mulholland Mtent – both brought to you by a partnership between Salisbury CAMRA and Salisbury Arts Centre, not forgetting Rotary COGS who are the third partner in Beerex. As well as being a CAMRA beer festival, Beerex has always been a charity fundraising event and has raised over £43,000 in the past ten years. This year it raised about £4,000 towards the new airbase for the Wiltshire Air Ambulance and Salisbury Trust for the Homeless ran a successful raffle. The weather featured highly this year with Beerex very hot – but the beer still at good drinking temperatures – and the Arts Centre grounds full of families and friends relaxing in the sun with acoustic music in the background. The Food & Drink Festival was autumnally cool with a few showers and sadly fewer people braved the elements to enjoy the local beers on offer. Beer of the Festival at Beerex was from the new local brewery Dark Revolution. Their Elevator IPA – at 7.2% - went down a storm with its massive bitter hoppiness as well as the high ABV. Dark Revolution are expanding the brewery at Old Sarum and will soon be opening a Tap Room bar. Runner up was from Five Points Brewery in Hackney with their Railway Porter. The 2017 Langford Beer Festival was a first for me… I have been to the festival at Steeple Langford cricket club, raising money for a Community Centre and the local children’s playground many times. I have been rained on at beer festivals many times. 4 - November 2017 - January 2018 Barrelel The magazine of Salisbury & South Wiltshire and Heart Of Organgan Wessex branches of the Campaign for Real Ale QUALITY CONTROL AND REAL ALE Part 2 - Spoilage organisms ollowing on from part 1 of this article (Dec 2016 issue); here I will briefly describe the issues F and effects of beer spoilage organisms and the taints they often lead to. Beer is generally a hostile environment for most microorganisms. The high ethanol concentration, low pH, high carbon dioxide and extremely low oxygen content makes beer a near anaerobic medium and These bacteria are one of the most common difficult for most live organisms to tolerate for growth. bacterial organisms found but by far are not the only Hop compounds also tend to be toxic to bacteria. organisms that cause beer spoilage. However there are a few bacteria and wild yeasts able to exist in these conditions and they can lead to beer ACETIC ACID BACTERIA spoilage. Acetic acid bacteria ferment ethanol in to acetic The two most common types of beer spoilage acid which acts to spoil the beer by producing a sour, organisms we have found in beer festival environments vinegary taste. Acetobacter and Gluconobacter are are lactic acid producing strains and acetic acid two common species of acetic acid bacteria that are bacteria. traditionally associated with brewing. These organisms thrive in highly aerobic conditions often only spoiling LACTIC ACID BACTERIA the beer once the cask has been opened to the air. In the same way as yeast, bacteria can ferment Other bacteria and wild yeast sugars into alcohol. A product of fermentation by two There are a variety of other organisms that can main culprits, Lactobacillus and Pediococcus, is lactic create beer spoilage, such as Zymomonas, Pectinus acid. Lactic acid can give the beer sharp, sour, acidic and Megasphaera , which can be responsible for flavours, and an unpleasant diacetyl flavour, sometimes production of unacceptable levels of acetaldehyde and described as buttery, phenolic, or TCP like. hydrogen sulphide. Wild yeasts can also be found and are defined as any yeast other than the original brewers pitching yeast. Wild yeast can produce a variety of undesired flavours such as hydrogen sulphide, fruity, sour or medicinal. The wild yeast may also interfere with the turbidity as they may not flocculate well and settle like the intended brewing yeast. Wild yeast can either be Saccharomyces (as is brewing yeast) or non- Saccharomyces in origin. SOURCES OF CONTAMINATION A clean environment and equipment plays an essential part in reducing the risk of beer spoilage. The brewery, pub or other outlet must ensure that equipment and casks are efficiently cleaned to reduce possible contamination including at the place of service when tapping, venting casks and serving via hand pumps. Lactic acid bacteria are anaerobic which Microbiology testing at the GBBF QC lab November 2017 - January 2018 - 5 Barrelel The magazinema of Salisbury & South Wiltshire and Heart Of Organgang n Wessex branches of the Campaign for Real Ale means they live in a low oxygen environment. The In conclusion, spoilage organisms are common, source of contamination is commonly found in the and they can find their way into the wort, or beer fermentation vessels or in sealed casks where oxygen at many steps in the brewing process.
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