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20 July 2009 - And a Pickled Partridge in a Pear Tree.......
Toby Heasman, Master Brewer of Badger Ales explains: “Pickled Partridge has nutty, fruity overtones which make it great ale to serve alongside cheese, good bread and slices of baked ham. It can even hold its own against Christmas pudds! We use generous amounts of crystal and chocolate malt, and these give the ale good complex base flavours then on top there are hoppy, fruity aromas.”
“When Pickled Partridge was trialled at the Great British Beer Festival, it was our most popular beer and the first to sell out,” continued Toby, “It is the most perfectly plump pint for winter months.”
The water used in all Badger beers is Dorset Spring water that has been naturally filtered for up to a century through the Jurassic chalk downs and drawn up 120 feet from the Brewery’s own wells. The heritage of the Hall & Woodhouse yeast dates back to 1934 and our then Head Brewer, John Elliot Douglas. From this date it has been nurtured by our brewers. Despite being 75 years old and having completed over 15,000 brews it is still growing and fermenting as well as ever.
“We use only the very best raw, natural ingredients to brew our premium ales, which are created from recipes that have been passed from generation to generation. We are proud of our history and provenance in Dorset and both are fundamental to the fine quality of each one of our premium ales,” concludes Toby.
For more information please contact:
Contact: Rick Payne
Telephone: 01258 452141
Email: richard.payne@hall-woodhouse.co.uk
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