Talk:Beer in England

Warm beer?! Not in the North!
A few things I have to point out here: in the North of England we do not have our beer warm. We have our beer with a tall head and chilled! Very rarely, old traditional "real ales" are served at (slightly below) room temperature and as I said before, this is rare. The northeast of England especially have beer, largers and even traditional ales, very cold. Even if they are brewed warm, they sure as hell are not served warm. This article therefore misrepresents "English beer". Yet again, the differences in the north of England have been completely stepped over and ignored by the South.

Americans, Canadians and especially Australians and New Zealanders have all been genuinely suprised when they arrive in the north of England and find cold beers, etc, having been previously misguided by the image of the South of England.

I propose a knew section to this page, detailing these differences in the north of England.


 * sorry but you're just wrong here. There is no difference between the North and South in this respect, and I speak as a Northerner who has drunk in the South. Real ale is served cool - not warm or chilled - in the North and South.  The only difference you will find is the more prevalent use of sparklers in the North to give a tighter, more solid head.  Keg and nitrokeg beers, including bitter, lager and stout, are served chilled in the North and South.  I assume from your remarks that you're from the North East which has little in the way of real ale brewing - unlike Lancashire and Yorkshire - and that's where your confusion stems from. Haldraper (talk) 11:15, 23 April 2009 (UTC)


 * Coming in late here, I agree with Haldraper to a point. I grew up on Tyneside. By the 1970s nearly all real ale had disappeared and the pubs were supplied mainly by Scottish and Newcastle and Vaux, with a smaller number of outlets for Whitbread and Camerons. Clubs almost invariably sold Federation beer brewed at Dunston (now closed).

None of these beers were real ale, they were filtered bright beers delivered by tanker to holding tanks in the refrigerated pub or club cellar, then served through electric pumps. And they were served quite cold compared to real ales. Rather than being a characteristic of the North in general, it was pretty much a North Eastern peculiarity, made possible by the stranglehold of very few breweries in the area who could invest in road tankers, pub tanks and so on to achieve economies of scale. This has largely disappeared nowadays as no tank beer is still produced, but craft and real ale brewing has basically exploded in the last decades, even Camerons going back to real ales. --MichaelGG (talk) 04:36, 22 March 2017 (UTC)

warm beer?
Should there be a reference for the assertion that English Beer is usually served around room temperature? I've always thought that Real Ale is served at (or a little above) cellar temp (13C) and that keg beers tend to be (in-line) chilled. Billybigarms 16:10, 4 June 2007 (UTC)

Additions
* Clarify keg/cask distinction * structure of breweries mega/regional/micro brewpubs 1Z (talk) 12:18, 20 September 2009 (UTC)
 * influence of camra
 * the Tie, the Beer Orders and pubcos
 * Beer festivals -- now mentioned briefly
 * Bottles and cans
 * Stout
 * More on traditional vaieties. Mention bitter.
 * Ingredients, hop varieties.
 * archaic styles -- stingo, wobble, small beer
 * Would it also be appropriate to mention the Great British Beer Festival in the article? --HighKing (talk) 14:38, 3 August 2010 (UTC)
 * It would be if this article was about Beer in Britain. As it's not, perhaps if there is a Great English Beer Festival that would be more appropriate. Jack 1314 (talk) 15:13, 3 August 2010 (UTC)
 * Ah yes, good point. But I'm not suggesting that UK and GB are the same thing.  Indeed many international beers are represented at the GBBF, but it's considered by many to be one of the most important beer festivals and is heavily represented by English beers.  I wish I was there!  --HighKing (talk) 15:43, 3 August 2010 (UTC)
 * I think a certain amount of overlap between England and Britain is inevitable 1Z (talk) 17:03, 3 August 2010 (UTC)


 * Break history into secions - romano-celtic, medieval, etc
 * Move small beer to history and change archaic been to boys bitter
 * Move IPA to syles section
 * Move London to history section, in relation to industrial scale brewing
 * Beer Orders in history section
 * State brewery in Carlisle?
 * New section of Distribution -- drays etc
 * glassware?
 * style examples
 * appreciation, beer writing?

Proposed article name change
I've had a read through this article and it seems to swing from talking of England to Britain to the UK. I'd like to propose a change to the article name. Beer in Britain or Beer in the United kingdom would be more appropriate than Beer in England. Jack 1314 (talk) 15:32, 3 August 2010 (UTC)
 * There's also extensive Beer in Wales and Beer in Scotland articles. Not sure if it'd make to merge?  And although there's no Beer in Northern Ireland article, there is a Beer in Ireland article covering the island, so a Beer in Britain article might make sense.  --HighKing (talk) 15:40, 3 August 2010 (UTC)
 * Ah, right! I should have looked for those articles. What am I getting myself into here! :( I'm off to the fridge to get myself a can of Tennents. ;) Jack 1314 (talk) 15:52, 3 August 2010 (UTC)
 * Just thinking, an article on List of English Beer might be good. Thoughts?  --HighKing (talk) 23:43, 24 August 2010 (UTC)

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Beer engine - lift pump
After being able to edit this section, I've now had to use the talk forum to explain what a lift-pump is. It's a very simple pump. Why isn't there a section about it?

I will explain the basic principle of it, as follow.

Imagine a bicycle pump (to blow-up bicycle tyres) held vertically. Where the air comes out and the piston (rubber bit at the end of the shaft) both contain a one-way valve. Follow these steps:

1. Piston at the bottom. 2. Piston moved upwards, drawing liquid into the barrel. 3. Piston moved downwards. The valve in the piston allows the liquid to flow above the piston and the piston at the bottom stops the liquid from exiting. 4. Piston moves upwards and the liquid above the piston is moved into the pipe and to the exit (tap) Molbrum2 (talk) 14:37, 8 February 2014 (UTC).

Lead paragraph
I was looking over the lead paragraph and getting ready to provide some citations. However, the academic consensus does not seem to agree with the first sentence of the lead. Archaeology from Scotland and England reveals pottery with remnants from a wide variety of fermented sugars, "with no regard to such neat categories as wine [...], mead [...] or beer [...]. (Nelson, The Barbarian's Beverage: A History of Beer in Ancient Europe, 12-13.). Given that the Celts did not have writing, it's hard to know how old beer actually is in England. The first literary reference to beer as an identifiable drink comes from the Romans in AD 43 (Nelson, 64). So at best that first sentence ought to be qualified in some way. Thoughts? Prof. Mc (talk) 13:21, 12 June 2014 (UTC)

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