Hop, Clip, & Pump

Some beers arrive quietly and ask to be understood. Others don’t bother with politeness at all. Rhubarbra Streisand is firmly in the second category, though it does it with charm rather than aggression, like someone laughing mid-sentence while already pouring you another glass. Brewed by the inventive North Yorkshire brewery Brew York , this is one of those beers that feels alive before you even taste it. The name alone makes you smile in a slightly guilty way, as if you’ve already been let in on the joke, and then the beer itself arrives and confirms that yes, this is going to be fun, but it is also going to have teeth. Tasting Notes: Rhubarbra Streisand (Brew York) Appearance: Pale pink to blush red, slightly hazy with a soft, almost sherbet-like glow when held to the light. Light foam that dissipates fairly quickly, in keeping with the sour style. Aroma: Bright rhubarb sharpness upfront, immediately reminiscent of stewed fruit and tangy sweets. Underneath, a gentle vanilla-c...

Chatsworth Gold is more than just a golden ale; it is a pint that tastes like its landscape. Brewed by Peak Ales, this award-winning beer draws directly on the heritage of the Chatsworth Estate in the Derbyshire Peak District, combining local honey with traditional English hops to create something both familiar and distinctly regional. It is a beer that sits comfortably in the growing tradition of sense of place brewing, where geography, history, and flavour are tightly interwoven. Peak Ales is an independent brewery based in the heart of the Peak District National Park , a landscape defined by limestone valleys, rolling hills, and a long history of farming and rural industry. The brewery was originally established on the Chatsworth Estate at Cunnery Barn before relocating to Ashford-in-the-Water near Bakewell; that original connection to the estate still shapes its identity. There is a strong sense that these beers are not only produced in the Peak District but belong to it. Over ...

Over the past decade, the rise of the micropub has been one of the most interesting developments in British drinking culture. Small, independent, and often rooted in a love of real ale, micropubs promised a return to something more traditional: conversation-led spaces, quality beer, and a sense of community. And yet, many are disappearing almost as quickly as they arrive. Stories of venues lasting only a few months, or barely making it to a year, are becoming increasingly common. This isn’t simply bad luck. It reflects deeper structural challenges within the model itself. The Illusion of Simplicity At first glance, micropubs appear to be a low-risk venture. They are small, often minimally staffed, and usually operate with a stripped-back offering. No kitchen, limited stock, and a focus on cask ale create the impression of a manageable, even modest business. But this simplicity is deceptive. A smaller venue means fewer customers at any one time. Without food or additional revenue ...

Clarky Cat from Pomona Island Brew Co is a 5.5% hazy pale ale built on Citra, Strata, and Mosaic hops, delivering soft tropical fruit, citrus brightness, and a smooth, pillowy body. It opens with mango and peach sweetness, moves into gentle citrus bitterness, and finishes clean, soft, and highly drinkable. It is expressive, slightly chaotic in personality, but technically polished underneath the playfulness. Tasting Notes Appearance: Soft, hazy gold with a warm orange tint, glowing slightly in the glass. A fluffy, cloud-like head that lingers just long enough to suggest softness rather than sharpness. Aroma: Immediate tropical fruit character with ripe mango, peach, and a hint of pineapple. Citrus zest lifts through the sweetness, adding brightness and a faint tang that keeps the aroma lively. First Sip: Juicy and fruit-forward from the outset, with mango and stone fruit leading. The texture is soft and rounded rather than crisp. Mid-Palate: Citrus begins to assert itse...

Sour beers are among the most complex and fascinating styles in modern brewing, unlike standard ales and lagers, which rely on clean, controlled fermentation. Sours embrace acidity, wild microbes, and time to create their signature tartness. At their core, sour beers are defined by one thing:  acid production , usually driven by bacteria or wild yeast. But how brewers get there varies widely, from quick, controlled methods to years-long ageing processes. The Science of Sourness To understand sour beer, it helps to begin with what actually creates the sour taste. The defining sharpness comes primarily from lactic acid, which is produced by bacteria such as Lactobacillus , known for giving a clean, yoghurt-like tang, and Pediococcus , which can contribute deeper, sometimes funkier acidity. In more traditional brewing, wild yeast such as Brettanomyces also plays a role, adding earthy, fruity, or even slightly 'wild' characteristics alongside the sourness. This is a fundamen...

In the ever-evolving world of craft beer, few breweries have pushed boundaries quite like Vault City Brewing . Known for their unapologetically bold approach to sour beer, Vault City have carved out a reputation for intensity, innovation, and flavour-first brewing. Their Triple Fruited Mango is a perfect embodiment of that ethos, rich, vibrant, and unapologetically indulgent. First Impressions: A Glass Full of Sunshine From the moment it hits the glass, this is no ordinary beer. Coming in at a recently lowered 4.8% ABV, Triple Fruited Mango pours with a deep, glowing orange hue , bordering on opaque. With a texture that looks almost smoothie-like,  there’s a density here, something substantial, that immediately signals this is going to be a different kind of drinking experience. The head is minimal, fleeting, and secondary to the main event: fruit. Aroma: Pure Mango Saturation Before even taking a sip, the aroma makes its presence known. This is mango in high definition :...