Tag: England

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Batemans Mr. George’s Ruby Porter

MrGeorgePorter
In England the Ruby Porter is known as Batemans Dark Lord, but is has been re-named for the U.S. market due to a trademark conflict.

Dark Lord has a deep black color with reddish hints and is capped by rich creamy foam. The aroma features roasted grain notes with spicy-citrus hop notes. The palate is roasty with hints of coffee and licorice and an underlying fruit accent and long finish. A mere 5% alcohol by volume.

In both 2007 & 2008 it was named among “The World’s Fifty Best Beers” at the Drinks International Beer Challenge.

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Badger Beer

This is one of the beers that I wish made it across the pond. We are starting to see more Bateman’s here in Los Angeles so hopefully, more esoteric British beers will find their way to my ‘fridge.

i_stinger
The Badger website says this about the stinger…”Hall & Woodhouse Head Brewer, Tim Morris, who helped to brew the recipe for the ale said: “Stinger is made from fresh organic Dorset nettles from the River Cottage estate added to the copper. It has a grassy herbal aroma with subtle gooseberry and lemon citrus notes that build up towards the end of the glass. It is finished with a slightly spicy after taste that lingers beautifully.”

Check out their full range of beers HERE.

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Kris Kringle – Day 17

We head to England and an emerging British beer star for 12 Days from Hook Norton Brewery

“Twelve Days has a dominant malty palate with nutty flavours. The use of roasted chocolate malt creates the rich colour. Hook Norton Managing Director James Clarke said: “Anyone drinking a glass of Twelve Days will quickly discover that it has the depth of character to warm even the coldest winter’s night.”main_image

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Yorkshire Stingo

Since the beer dinner featured beers from across the pond, here is another notable export that you can find here now.

Stingo071

“Stingo, traditional strong ale originating in the north of England, is mentioned in literature before 1700. Samuel Smith’s Stingo melds the fine history of this style with the signature elegance of the brewery. Brewed from British malt and multiple hop varieties, Stingo is fermented in open-topped stone “Yorkshire Squares,” with the Samuel Smith ale yeast strain. It is then aged for over a year in oak barrels that previously held cask-conditioned ale, gaining complexity and depth from the wood. Bottle conditioning – bottling the beer with live yeast for carbonation – produces soft conditioning as well as a fruity aroma and finish; it also allows Stingo to age and develop in the bottle for many months.”