Drink the Best, Drink Bass

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Just a diary post again, tonight, as I'm still knackered from yesterday's exertions, which precipitated - along with a sharp shaft of sunlight - a migraine which has left me with a day-long headache. It didn't stop us heading for The Bull at Biwmares for lunch, though, and one of the finest pints of Bass [blog posts passim] anywhere on the planet. It is also a very rare specimen of this surely endangered species, which, once extinct, will be gone forever, never to be revived. Please visit this place, and please, please ask for a pint of the wondrous nectar: but be sure to ask for it to be served without the heinous sparklet device, which produces a head on the beer. You will definitely appreciate the difference in both taste and your pocket. 

Bass should appear almost flat when served, with just a spider's web of foam announcing it's alive and in good condition. It also ensures that you will get a full - legally so - pint of the product you're paying all that money for. But most of all, you will be getting the best out of one of the finest traditional beers still remaining in Britain. It's continued existence in cask form - the best form - is down to people continuing to drink the stuff, simple as that. If we lose this, one of the last vestiges of fine British brewing culture, we might as well kiss everything else we hold dear goodbye, too. All the Little Englanders out there who carp on about foreigners and foreign culture, but who happily chug crap pseudo-mega-brewco lagers till the cows come home should take note. We used to have a unique, British pub and brewing culture that's ironically almost totally died a death since we left the EU. Astonishing as it is sad.

Comments

  1. Anonymous31 March 2024 at 09:30

    1. Micro breweries.
    2. It's a SQUIRTER as I've been calling it for 20 years>
    ATB
    Joe

    ReplyDelete
  2. sideways31 March 2024 at 11:56

    Micro breweries are doing an invaluable job without doubt, but I've not come across one yet that brews much in the way of traditional British-style bitters or mild ales: most stuff produced currently sits at the IPA end of the spectrum or beyond in the hop department. It was a sparklet thirty years ago when my mom & dad ran a bar in Birmingham ;0)

    ReplyDelete

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