Iceni – Men of Norfolk 6.2% ABV

30 01 2011

Men of Norfolk is a strong (6.2%) dark beer from the Iceni brewery in Norfolk.

The Iceni Brewery is situated on the edge of Thetford Forest and takes its name from the Iceni tribe who were ruled by Queen Boudicca (yes, the famous one in the chariot) and occupied most of Norfolk and Suffolk around 61 AD. They have been producing beers since 1995 and even have their own hop garden on site…

I first came across the Iceni Brewery selling bottled beers in a food hall at the nearby Elveden Estate and picked up a couple of bottles for my uncle and I to  have later that day – Roisin Dubh if my memory serves correctly.

Well those couple of bottles went down well and since then I have tried pretty much all of the beers that Iceni have produced.

I have seen Men of Norfolk listed as a couple of different styles over the years, a few pubs have put it down as a porter and I have often seen it listed as a mild… I am going to stick with my original assertion that this is a strong dark ale and will try to steer clear of pigeon holing it unduly.

The pint pours to a rich black colour with a fairly thin cream coloured head that lasts well through out drinking – you could be mistaken for assuming it to be a stout based on looks alone.

The aroma is definitely there but isn’t too pronounced with roasted malts, raisins, chocolate and liquorice coming through clearly, there is also a slightly sour/bitter note almost like a bitter coffee that comes through in the background.

The main flavours are roasted malts chocolate, some sweet dark fruit – raisins, sultanas etc,  caramel and there is a nice cocoa bitterness in the finish The sweetness from the fruits and the slight bit of bitterness from the cocoa work well to balance out the rich roasted malt.

The carbonation is a little light and gives  a very soft mouthfeel that might not appeal to everyone but overall this is a small complaint to have.

I really enjoyed Men of Norfolk, the flavours work well together and have enough punch to carry the strength of the beer so you don’t just end up with that sour alcohol note that can plague some strong ales. 

 A very good beer from a small local brewer 4.5 / 5

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White Horse – Black Horse Porter

30 12 2010

Black Horse Porter is a seasonal beer from the White Horse brewery (see what they did there…) from Stanford-in-the-Vale in Oxfordshire.

I have encountered a couple of their beers before and had found them to be well above average, in particular Volund’s Hammer and Wayland Smithy.

I came across this beer on cask at the Argyll Arms at Oxford Circus and after looking at the tasting notes – great idea everywhere should do it – I decided to give it a spin.

In terms of looks this is exactly what a porter should be, so dark it’s nearly black with a good firm white head that stays well for the duration of the pint.

You get the expected aroma of chocolate malt along with a rich biscuity note and some very light fruit.

The taste of this porter is superb, rich roasted malts give real depth and body to the beer whilst there is a nice hint of dark fruits which add a little tartness without making the beer in anyway fruity or overly sweet. There is a long dry finish and a really surprising kick of hops which really makes this porter sing.

I found this porter to a be a real treat, it was warming and full bodied with a great depth of flavour to it and the liberal use of Kentish hops really made it stand out.

4.7/5





Abbot Ale – 5% English Ale

13 12 2010

Abbot Ale is Greene King’s flagship beer and is also one of the first real ales that I ever had the pleasure of trying back in the day.

As such it is probably a little surprising that it has taken me quite so long to work my way round to writing a review on this particular beer.

I guess the biggest reason is that of choice; there are so many other beers out there and I am so keen to try them all (ambitious I know!) that if I am out in the pub I will drink pretty much anything before I consider heading for an Abbot, likewise if I am in an off-license there are literally hundreds of bottles that would come home with me first.

First things first let me state that this is a cask pint from the Hamilton Hall at Liverpool Street Station. It is NOT – note the capital letters –  from one of these cans with a widget in. I don’t really like most ales in a can and Abbot is no exception.

When poured properly, not like my first pint that was slopped into the glass whilst the barmaid was chatting to her friend, you should see a clear golden/amber pint with a decent white head of about 2 fingers width which slowly fades away to a thin layer which stays throughout.

You can quite clearly make out the smell of malts, some fruity sweetness and a touch of hops but everything is fairly muted with no one aroma standing out from the crowd.

The first flavour that really hits you is a sweet toasted maltiness but before that can start to seem a bit too much you get the hops kicking in, there are some floral notes and a slight Earthiness – some have even said it seems a bit skunky on occasion. After the hops have started to recede a little you get the bitterness of the beer coming through along with a slight hint of citrus/orange  as well.

The flavours in Abbot ale are all quite crisp, strong and well-defined the only slight issue that I have is that everything is a little bit mish-mash and all over the shop, for example there is a fairly distinct cinder toffee note that you get right towards the end of the beer and because there is nothing around to balance it or cut through it you are left with a slightly burnt after taste. Not unpleasant by any standards but possibly a little disconcerting to some.

I have an old friend who always accuses me of being more complementary of Abbot Ale than I should be as a result of it being one of my first real ales. He might have a point but then again sod him,  there is something to be said for flavours or smells that take us back to a certain time or place and if Abbot Ale does that for me then so be it!

When all is said and done I still  have my original problem with Abbot; it is a good beer, there is nothing about it that is unpleasant or even less than pleasing but it isn’t a great beer – I wouldn’t ask for a pint to be bought to me on my death-bed.

If you are looking for a good example of an English Ale than Abbot will see you just fine but there are better beers to be had.

4.0/5





Fuller’s London Porter 5.4%

5 12 2010

Fairly recently I wrote a review on Fuller’s London Pride (here) today I turn my attention to another beer from the London based brewery; Fuller’s London Porter.

I’m not going to prattle on at length about the history and origins of porter – trust me I can if you want 😉 but it is great to see a London brewery still leads the way in producing what I and many others deem to be the gold standard of porters.

Ok so where to begin, well it pours very dark brown, not black close enough, there is a slight ruby sheen to a pint if held up directly to the light. The head is egg-shell white and settles out at around 2 fingers, the head fades away a fair bit but leaves a load of lacing on the glass.

In terms of aroma you can quite clearly make out roasted malt, some bitter coffee notes and a hint of toffee or caramel, there is also a slight nuttiness and a hint of hops.

Taste is where Fuller’s have really won through on this one; everything you can pick up in the aroma of the porter is present and more.  The deep roasted malts come to the fore along with the coffee note and that toffee/caramel sweetness.

The chocolate from the roasted malt comes through in the after taste but in a subtle way, it is very much a supporting character in this porter as is the slightly nutty taste. There is a hint of fruitiness that you just about pick up in the background as well, if I had to try and pin it down I would go with raisins or sultanas with a tiny hit of vanilla creeping in as well.

All in all you come away with a rich complex taste that for me ticks all the right boxes, it is rich and malty, slightly sweet and fruity with an underlying bitterness that is refreshing and cuts through the richness which otherwise might be a tad cloying.

In terms of mouthfeel there is only really one word to describe this porter: smooth. In face we are going beyond smooth we are talking baby’s bottoms or the finest velvet gliding across your tongue  – ok well maybe not baby’s bottoms but you get the picture.

A lot of people far more worthy than I have waxed lyrical about Fuller’s London Porter and have even gone so far as to vote it the World’s best porter on several occasions. I don’t often like to follow crowds or ride along with popular opinion but on this occasion I can’t really disagree with any degree of conviction.

There might be better porters out there but if there are I certainly haven’t found them.

5/5








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