Put a spring in your step as you head to the pub

Nicholson’s pubs spring ale 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 Ales festival between 24th March – 19th April 2014. 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.

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.

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 24th, 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.

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.

Check out more information during the festival including news of competitions and offers by visiting www.nicholsonspubs.co.uk or follow on Facebook and Twitter @nicholsonspubs

 

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