18-02-2019, 21:08
Why yabuggaman, that's canny thread that bonny lass. 
Newcy Broon? It's an ale that's stood the test of time though now suffering from being brewed wi' Belgian watter rather than proper Geordie watter. Not too heavy, not too light, a tad malty rather than hoppy, a strongish (hic) dark mild I would suggest (for those that remember dark milds from back in the day, still a few around) and a cause of some controversy as to whether 'tis best served at room temperature(ish) or from the cold shelf. For me, like most ales, it should be at cellar temperature (so give it 5-10 minutes out of the fridge afore supping if you put it in there).
Personally I never held with the peculiar English thing of drinking luke warm ale, particularly from cans or bottles, and that was exacerbated during my missionary work in Canada, teaching the great unwashed about all things Toon (that's 'uddersfield Toon man, not those interlopers from up noooerth of Scotch Corner).
If it's the choice between wishy, washy English/French/Italian lager, the joke beers that are sold under the Tetley (sadly) and John Smiths banners and the pish that the even more unwashed from south of the Great Lakes call Lite, or Bud, or Coors and the only ale in the shop is Newcy Broon - gimme the Newcy Broon any day of the week.
Oh, and before anyone goes off on one about Tetley's - the last pint of Tetley's I had that tasted like proper Tetley's was in a pub in Canada in October 1995, the year I moved there. That was a few years after I'd had my last proper pint of Tetley's in an English pub. Where they got it from, I've no idea but the glass didn't leave my lips until I was at least 2/3rds down the first pint.
Newcy Broon? It's an ale that's stood the test of time though now suffering from being brewed wi' Belgian watter rather than proper Geordie watter. Not too heavy, not too light, a tad malty rather than hoppy, a strongish (hic) dark mild I would suggest (for those that remember dark milds from back in the day, still a few around) and a cause of some controversy as to whether 'tis best served at room temperature(ish) or from the cold shelf. For me, like most ales, it should be at cellar temperature (so give it 5-10 minutes out of the fridge afore supping if you put it in there).
Personally I never held with the peculiar English thing of drinking luke warm ale, particularly from cans or bottles, and that was exacerbated during my missionary work in Canada, teaching the great unwashed about all things Toon (that's 'uddersfield Toon man, not those interlopers from up noooerth of Scotch Corner).
If it's the choice between wishy, washy English/French/Italian lager, the joke beers that are sold under the Tetley (sadly) and John Smiths banners and the pish that the even more unwashed from south of the Great Lakes call Lite, or Bud, or Coors and the only ale in the shop is Newcy Broon - gimme the Newcy Broon any day of the week.
Oh, and before anyone goes off on one about Tetley's - the last pint of Tetley's I had that tasted like proper Tetley's was in a pub in Canada in October 1995, the year I moved there. That was a few years after I'd had my last proper pint of Tetley's in an English pub. Where they got it from, I've no idea but the glass didn't leave my lips until I was at least 2/3rds down the first pint.
A guide to cask ale.
![[Image: aO7W3pZ.png]](https://i.imgur.com/aO7W3pZ.png)
“In the best pubs, you can spend entire afternoons deep in refreshment without a care in the world.”
“In the best pubs, you can spend entire afternoons deep in refreshment without a care in the world.”