News and content for the Halfway House.
This page will be updated regularly with news and content concerning the pub and pub life including fixtures and events, anybody can contribute simply by contacting the editor on editor@thehalfwayhouse.co.uk.
PUB AWARD - NEWS FLASH, A Abbot, (Posted, 13 May 2006).
* A Trick For CLIC *, Merv The Magic!, (Posted, 21 January 2006).
Not The 60th Birthday Party!, J Litchfield, (Posted, 02 January 2006).
Limited edition Halfway House matches!, G Fawkes, (Posted, 14 October 2005).
Chris Jagger and Dez Moore, George Litchfield, (Posted, 30 September 2005).
South Somerset Food Festival, Caroline Litchfield, (Posted, 12 September 2005).
Thoughts On Beer, Tom Wilton, (Posted, 10 August 2005).
Hippie's Stag Gathering, (Posted, 05 May 2005).
St Georges Day, George Litchfield, (Posted, 19 April 2005).
Daisy-may Wilton arrived! (Posted, 9 April 2005).
Beer list for this Easter weekend, Danny De le Hey, (Posted, 23 March 2005).
Halfway d'Anglers (Posted, 10 March 2005).
Brief history of the pub by the landlord, J Litchfield, (Posted, 17 March 2005).
Thoughts On Beer.
One of the many delights the Halfway holds in store for our customers is the beauty of a pint of real ale. I believe the most important key to producing a quality pint is to appreciate one yourself. How many pubs have you been to where the people behind the bar have no idea about the type of ale that is on offer? Usually this is an indicator of the experience to follow.
I have been cellar manager here at the Halfway House for a number of years and I know and appreciate a good pint of real ale when I have one. All our ales here are racked in our cellar, which holds 22 Casks of ale at full capacity. Each cask sits on the still for a minimum of 48 hours before being spiled. I have found 48 hours ensures the ale reaches the correct temperature of 55 degrees Fahrenheit.
After this time the cask is then spiled and left for 12 hours or longer depending on the particular ale. All our ales are poured using gravity direct from the cask. My theory to try and ensure good condition inside the cask is to leave the casks a couple of weeks before bringing them into the cellar, this gives second fermentation a chance to complete its process.
We pride ourselves here at the Halfway House for our Real Ales and quite rightly so. Our team at the Halfway are trained to understand the importance of a quality pint. If there is any confusion of the qualities and characteristics a pint possesses, a sample is always available before the purchase is complete.
A few of the golden rules to be followed are:
- Never serve what you wouldn't be happy to receive yourself.
- Always ensure the pint has a head. There is nothing worse than producing a pint with those famous big bubbles which deteriorate in moments, leaving something which resembles dregs from a drip tray!
- A full pint. The customer is paying for a full pint of ale, not less.
- Clarity. Mist and haze are a no, no. Some wheat beers are an exception to this rule.
- Do not put your fingers around the top of the glass, whilst transporting to its new owner.
- The customer is always right. This I believe is debateable; some customers are more right than others however their opinion is always valued.
It is a common misconception that every pint of a particular brand of ale will be identical in taste. In my experience this simply is not true, every pint will vary even if it's by a minuscule amount. This is the beauty of Real ale that it is a living product. The brewer will try his up most to produce an identical brew every time but this is impossible to guarantee. Temperature, transportation and age should all to be taken into consideration.
Here we have the turnover to ensure a cask is served within its life span. Four to five days from being tapped is the golden rule. Of course there are times when this time has lapsed and there is ale left in the cask. In some pubs, I know the ale is pushed out to the public to reduce ullage. This simply does not pay. This does neither the house nor the brewer any justice what so ever. Its better to consider it finished and written off than flogging it to death to recover any losses.
To try and convert a drinker to real ale is always a welcome challenge. From how many customers have I heard the expression "I don't like real ale!" Can this be true? There are so many different types of ale on the market now its criminal to think not one of these will appeal to them. There's ale out there for every palette, so go on and give it a go. I believe any decent drinking house will offer a sample to ensure you get an enjoyable pint. We certainly do at the Halfway House.
Cellar Manager
Tom Wilton
