Blog

  • Unique opportunity at Chatham community pub

    04 May 2012

    The hunt is on to find Medway entrepreneurs to run a community pub in Chatham following a £75,000 refurbishment. The General at Sea in Balfour Road, just off the Maidstone Road, has been renovated inside and out by brewer Shepherd Neame. The pub provides nearby residents with a stunning community pub, but it is missing one vital ingredient: a great licensee.

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  • Samuel Adams Stockists

    30 April 2012

    We're proud to announce that Samuel Adams Boston Lager is now available on draught! Here's the latest* list of stockists - we're working to get Sam Adams installed as quickly as possible, but in the mean time please check with the outlet beforehand to find out if Sam Adams is on. Adelaide, Teddington, Middlesex Ailsa Tavern, Twickenham, Middlesex Anchor Inn, Faversham, Kent

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  • Shepherd Neame Serves up a sponsorship deal with the stones

    23 April 2012

    Britain's oldest brewer Shepherd Neame is teaming up with Maidstone United to mark the football club's homecoming.The sponsorship deal will see the clubhouse at The Gallagher Stadium named The Spitfire Lounge, after one of the family-owned brewery's most famous brands. It will open on Saturday 14 July – the day when The Stones entertain Championship club Brighton and Hove Albion.

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  • George and the Dragon (fire)

    20 April 2012

    So who on earth was St George and why do we celebrate him as our national saint? There are lots of myths and legends around him, as there are plenty of myths and legends about brewing. Some of the “facts” appear to be that he was born to Christian parents in AD270 in Cappadocia (so no where near England then). He grew up to be a Roman soldier and all was going well for him until he led a rebellion against Emperor Diocletian who was persecuting Christians.

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  • Yeast and Fermentation

    17 April 2012

    For those of us that were busy cooking Sunday lunch this weekend the Radio 4 Food Programme made interesting listening as it was dedicated to the ancient and mysterious craft of fermentation – they described it as harnessing the power of microbes to make food more delicious rather than allowing it to decompose and go rotten.

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