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We've got 4 pint jugs to take away real ale and cider!
Come up to the top of Halkyn Mountain and join us as we drink in the atmosphere of the house of ale repute
CAMRA Vale of Clwyd 2017 Branch Cider Pub of the Year
20p per pint discount on cider for card carrying WPCS members
and on cask ale too for CAMRA members

I'm often asked what beer I would recommend, my reply has always been "sorry I can't, all palates are different - taste them and make up your own mind." It doesn't sound that helpful a response but having spent many years travelling and supping all kinds of brews, a taster will get you past the problem I experienced of having a pint in front of you, bought with your own hard-earned cash and feeling upset as you really couldn't stomach finishing the beer.

You can help those still in a quandary by adding your own beer comments and there's guidance from CAMRA & Cask Marque along with some notes from Roger Protz (Good Beer Guide) below. Here is information on how beer and cider is actually brewed from WikiPedia. To help you distinguish between Welsh and other cider & perry varieties we've used the Welsh forms for Seidr and Perai! Press here for CAMRAs NBSS (see below).


Running Wild 3.9% PDF Print E-mail
Reviews Beer - Real Ales

Moorhouse'sImageRunning Wild (3.9% abv) from Moorhouse's Brewery in Lancashire.  A seasonal golden, moderate strength, special ale.

Tasting notes from the award winning ‘Pendle Witches’ brewer describe the brew as: “Fresh citrus pine and floral aromas. A fruity mouth-feel, with a touch of spice and a hoppy after taste from Styrian Goldings and the late addition of American Mount Hood hops.” A colourful pump-clip shows an athletic young blonde witch leaping through the Pendle countryside.

Brenin Enli 4% PDF Print E-mail
Reviews Beer - Real Ales

Cwrw LlŷnSeithenyn from Cwrw Llŷn in NW Wales is a classic hoppy bitter, with a copper body and a good head on it. 4% ABV.

The name derives from Ynys Enlli – Bardsey, at the western tip of Llyn [Brenin Enlli = Bardsey King]. A hundred years ago, there was a 200-strong community of fishermen and crofters on the island and as is customary on many islands, they elected their own ‘king’. The last king was Love Pritchard, here seen wearing the crown of the island.

Cwrw Llŷn began with an investment by twelve local friends. All twelve share the responsibility for the brewing and distribution of the beer. Each one has a wealth of experience of working in different fields and by sharing their knowledge and expertise the company has made great strides since starting to produce beer in May 2011.

Dragons Fire 3.9% PDF Print E-mail
Reviews Beer - Real Ales

ImageImageOne of Robinsons of Stockport's seasonal beers.  A premium ruby red ale with distinctive spicy / floral American hop aroma. This rich, full bodied, bitter beer has a predominately strong hop palate but also exhibits an interesting balance of biscuit malt and burnt toffee flavours.

Coiled Spring 3.8% PDF Print E-mail
Reviews Beer - Real Ales

thwaitesImageThwaites Coiled Spring (3.8% ABV) is an amber ale that's full of the joys of spring!

Calon Lân 4.1% PDF Print E-mail
Reviews Beer - Real Ales
ImageImageFrom Y Bragdy Mŵs Piws / The Purple Moose Brewery in Porthmadog, N. Wales. Now at 4.1% abv (it was previously 4%) Calon Lân, brewed for the Six Nations Rugby Tournament is an amber coloured best bitter with a pleasant fruity hop finish.
Ruck & Roll 4% PDF Print E-mail
Reviews Beer - Real Ales

ImageSt Austell breweries Ruck & Roll at 4%abv is a rugby themed beer and timed to perfection to climax with the highlight of the rugby year, the Six Nations tournament. Amber in colour with a citrus nose, full yet dry palate of toffee flavours balanced by grapefruit hops. This is a classic cask conditioned beer with depth, structure and integrity.

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You might wish to use the new beer scoring system from CAMRA. It goes like this...

CAMRA has a new online National Beer Scoring Scheme (NBSS). The NBSS is a six point scale (0-5) for judging beer quality in pubs that has been designed to assist CAMRA branches in selecting pubs for the bestselling Good Beer Guide. In the past CAMRA members filled in cards to rate the beer in a pub and then submitted the entries to CAMRA, but now they are able to fill the details in online at - making the process quicker and easier than ever before.

CAMRA members will be asked to examine the look, smell, and taste of each beer before offering their evaluation. The scores are:

0 = Undrinkable: No cask ale or the quality is so poor you can't finish it.

1 = Poor: Barely drinkable

2 = Average: Competently kept but uninspiring.

3 = Good: Good beer in good form. Worth another pint.

4 = Very Good: Excellent beer in excellent condition, another pint is a must.

5 = Perfect: Very rarely given by the seasoned drinker. Probably the best beer you are likely to find.

Should you feel like waxing lyrical, Roger Protz kindly let us reproduce some tasting notes for your guidence below...

Table courtesy of the Cask Marque Trust
Tonic Water, Quinine
Floral, Grassy, Citrus
Tropical/Soft Fruits
Peach, Pineapple, Banana
Toffee, Horlicks, Biscuit
Coffee, Burnt Toast
Fullness, Thick
Spirit, Warming
The Language of Beer

Nose: the aroma. Gently swirl the beer to release the nose. You will detect malt: grainy, biscuity sappy. When darker malts are employed the nose will have powerful hints of chocolate, coffee, nuts, vanilla, liquorice, molasses and such dried fruits as raisins and sultanas. Hops add superb aromas of resins, herbs, spices, fresh-mown grass and tart citrus fruit - lemon and orange are typical with intense grapefruit hints from American varieties. Sulphur may also be present when waters are 'Burtonised': i.e. gypsum and magnesium have been added to replicate the famous spring waters of Burton-on-Trent.

the appeal in the mouth. The tongue can detect sweetness, bitterness and saltiness as the beer passes over it. The rich flavours of malt will come to the fore but hop bitterness will also make a substantial impact. The tongue will also pick out the natural saltiness from the brewing water and fruit from the darker malts, yeast and hops. Citrus notes often have a major impact on the palate.

A decade in the Good Beer Guide!the aftertaste, as the beer goes over the tongue and down the throat. The finish is often radically different to the nose. The aroma may be dominated by malt whereas hop flavours and bitterness can govern the finish. Darker malts will make their presence felt with roasty, chocolate or coffee notes; fruit character will linger. Strong beers may end on a sweet or biscuity note but in mainstream bitters, bitterness and dryness come to the fore.

Editor Good Beer Guide
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This site is authored by Steve Marquis for the Blue Bell Inn

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