CAMRA's 'cool bitter' recommendations

Hobgoblin ruby aleThis Saturday’s Independent Magazine carried an advert / feature placed by CAMRA, suggesting a selection of bottled ales and bitters that can be “served refreshingly cool… the perfect tipple to accompany summer barbecues at home or the pub.” 10 to 14 degrees celsius, ideally…

And the seven cool-ones of choice are:

I can vouch for Hobgoblin, Deuchars IPA and Greene King IPA – all very nice indeed at cellar temperatures – although I wasn’t all that impressed when I tried a draught pint of Brakspear Bitter a couple of weeks ago (mind you, it was mid-session when I was on something much stronger and heavier, so maybe that wasn’t the best time to try it).

The last three are now on my ‘to try’ list. We’ve just had a brick barbecue built in the back garden (which could explain the recent spate of crap weather) so hopefully I’ll be able to get a few in for the first time we fire it up…

  • http://www.edash.wordpress.com Ed Ashby

    Not sure about chilled Hobgoblin but Wychwood were running a competition recently to win a fridge full of Hobgoblin so it must be okay. As for the Deuchars I wouldn’t drink it any other way than chilled, straight from the fridge, perfect coolant for a hot summer’s day. At room temperature it’s just terrible.

  • http://www.darrenturpin.me.uk Darren Turpin

    I’ve drunk plenty of chilled Hobgoblin mate, and it’s a belter. Especially at 5.2% in the bottle… :)

  • http://www.edash.wordpress.com Ed Ashby

    Must stick a bottle in the fridge next time I get some, all in the interest of research of course.

  • http://www.darrenturpin.me.uk Darren Turpin

    It either needs about 2-3 hours just to take it down from room temperature, or if it’s been in there a while it needs to come back up a bit, otherwise some of the richness might be lost.

    And chilled bottles are still no match for the draught stuff, even at the lower ABV they’ve introduced this year.

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