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20p per pint discount on cask ale/cider for card carrying CAMRA members every day!
Come up to the top of Halkyn Mountain and join us as we drink in the atmosphere of the house of ale repute!
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Blue Bell Inn Beer & Cider Log (BLOG) - Tasting Notes |
I'm often asked what beer I would recommend, my reply has always been
"sorry I can't, all palates are different - taste them and make up your
own mind." It doesn't sound that helpful a response but having
spent many years travelling and supping all kinds of brews, a taster
will get you past the problem I experienced of having a pint in front
of you, bought with your own hard-earned cash and feeling upset as you
really couldn't stomach finishing the beer.
You can help those still in a quandary by adding your own beer comments and there's guidence from CAMRA & Cask Marque along with some notes from Roger Protz (Good Beer Guide) below. Here is information on how beer and cider is actually brewed from WikiPedia and you can use the alternate view to see what's coming soon or our bottled beers & ciders. To help you distinguish between Welsh and other cider & perry varieties we've used the Welsh forms for Seidr and Perai! Press here for CAMRAs NBSS (see below).
...Ohh yes, you brewers out there are welcome to add your own beers & ciders too or help us improve these pumpclip images, descriptions & ingredients!
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Ciders
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  if she has any more apples web.JPG "Image")  It's all gone :(
As you know the first Rosie's Blue Bell Cider was launched on April 14th 2007 after our first apple pressing in October 2006. Well we did it again last October with your help and we launched it on the evening of Friday 20th June to coincide with our award presentation for Cider Pub of the Year and Pub of the Year from local CAMRA branch Vale of Clwyd.
The pressing was once again
masterminded by our ever watchful and award winning cider maker Steve
Hughes , maker of Rosie's Triple D Cider and recently won 2nd overall dry cider at the Welsh Championships and also won the
medium outright at the same event. They finished runner up in the Welsh cider
producers championship behind Seidr Dai in the final totting up.
Lots of Halkyn regulars donated a wonderful variety of Halkyn apples to
add to our own slection from Llandela so we have a real Welsh cider!
The varieties we managed to identify include: Bulmers Norman,
Yarlington Mill, Dabinett and Michelin. We had (from Halkyn) Bramley,
Tom Putt, we're sure there were Braeburns, Royal Gala and crab apples.
Follow this link for the Blue Bell Inn cider making story.
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Ciders
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 A medium Rosie's Triple D cider specially made by our favourite cider maker Steve Hughes in Llandegla near Wrexham. This batch is a bit weaker than the last which was 7.6%abv, nice and dry mmmm!
Steve is our cider maker and brings his vintage tractor, scratter and press to the Blue Bell Inn to make Rosie's Blue Bell Cider !
Dafarn Dywyrch Llandegla where Steve's ciders are made is situated at 1000 feet above sea level and was an inn used by drovers till the late 1800s.
In 2004 Steve began planting a cider orchard and they now grow 44 different varieties of apple. This cider is produced from 100% scratted and pressed apples and Rosie the Jack Russell checks the orchard every day!
Steve won Camra Bottle Cider Champion 2006 with Rosie's Triple D which has also won 3rd as Dry Cider at the Royal Bath & West 2007.
Write Comment (0 Comments) |
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Ciders
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Rosie's Triple D cider made by our favourite cider maker Steve Hughes in Llandegla near Wrexham. This batch is a bit weaker than the last which was 7.6%abv, nice and dry mmmm!
Steve is our cider maker and brings his vintage tractor, scratter and press to the Blue Bell Inn to make Rosie's Blue Bell Cider !
Dafarn Dywyrch Llandegla where Steve's ciders are made is situated at 1000 feet above sea level and was an inn used by drovers till the late 1800s.
In 2004 Steve began planting a cider orchard and they now grow 44 different varieties of apple. This cider is produced from 100% scratted and pressed apples and Rosie the Jack Russell checks the orchard every day!
Steve won Camra Bottle Cider Champion 2006 with Rosie's Triple D which has also won 3rd as Dry Cider at the Royal Bath & West 2007.
Write Comment (0 Comments) |
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Ciders
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 Rosie's Wicked Wasp cider made by our favourite cider maker Steve Hughes in Llandegla near Wrexham.
This particular brew features Bramleys as the main apple used which gives it a particularly nice taste. The name comes from Steve's experience at Onslow Park where he was demonstrating cider making and was stung by a wasp as soon as he had arrived.
This batch is a little weaker than the previous at 8% due to the 2007 summer, or lack of it!
Steve is our cider maker and brings his vintage tractor, scratter and press to the Blue Bell Inn to make Rosie's Blue Bell Cider !
Dafarn Dywyrch Llandegla where Steve's ciders are made is situated at 1000 feet above sea level and was an inn used by drovers till the late 1800s.
In 2004 Steve began planting a cider orchard and they now grow 44 different varieties of apple. This cider is produced from 100% scratted and pressed apples and Rosie the Jack Russell checks the orchard every day!
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Ciders
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  A lovely Welsh pure perry 6.5% abv from Seidr Dai Cardiff, South Wales.
The ciders are made only from Welsh fruit, hand-picked in traditional, unsprayed and unfertilised orchards. No water, sugar or yeast are added to the juice.
Wherever possible, Seidr Dai uses rare and endangered Welsh varieties of cider apple and perry pear.
Suitable for vegetarians, vegans and coeliacs.
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Ciders
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Seidr o Sir Betws at 7.1% abv is a medium dry cider. Seidr O Sir (Welsh County Cider) are in Y Betws, Betws Diserth, Powys.
Founded in 2001 by Trevor Powell, the first 200 gallons of cider donated back to the earth.
More information as it comes in.
Suitable for vegetarians, vegans and coeliacs.
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You might wish to use the new beer scoring system from CAMRA. It goes like this...
CAMRA has a new online National Beer Scoring Scheme
(NBSS). The NBSS is a six point scale
(0-5) for judging beer quality in pubs that has been designed to assist CAMRA
branches in selecting pubs for the bestselling Good Beer Guide. In the past
CAMRA members filled in cards to rate the beer in a pub and then submitted the
entries to CAMRA, but now they are able to fill the details in online at
www.beerscoring.org.uk - making the process quicker and easier than ever
before.
CAMRA members will be asked to examine the look, smell,
and taste of each beer before offering their evaluation. The scores are:
0 = Undrinkable: No cask ale or the quality is so poor
you can't finish it.
1 = Poor: Barely drinkable
2 = Average: Competently kept but uninspiring.
3 = Good: Good beer in good form. Worth another pint.
4 = Very Good: Excellent beer in excellent condition,
another pint is a must.
5 = Perfect: Very rarely given by the seasoned drinker.
Probably the best beer you are likely to find.
Should you feel like waxing lyrical, Roger Protz kindly let us reproduce some tasting notes for your guidence below...
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Term
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Description
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Sweet
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Sugary
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Bitter
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Tonic Water, Quinine
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Hoppy
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Floral, Grassy, Citrus
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Tropical/Soft Fruits
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Peach, Pineapple, Banana
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Malty
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Toffee, Horlicks, Biscuit
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Burnt
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Coffee, Burnt Toast
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Body
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Fullness, Thick
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Alcoholic
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Spirit, Warming
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The Language of Beer
Nose:
the aroma. Gently swirl the beer to release the nose. You will
detect malt: grainy, biscuity sappy. When darker malts are
employed the nose will have powerful hints of chocolate, coffee, nuts,
vanilla, liquorice, molasses and such dried fruits as raisins and
sultanas. Hops add superb aromas of resins, herbs, spices,
fresh-mown grass and tart citrus fruit - lemon and orange are typical
with intense grapefruit hints from American varieties. Sulphur
may also be present when waters are 'Burtonised': i.e. gypsum and
magnesium have been added to replicate the famous spring waters of
Burton-on-Trent.
Palate: the appeal in the
mouth. The tongue can detect sweetness, bitterness and saltiness
as the beer passes over it. The rich flavours of malt will come to the
fore but hop bitterness will also make a substantial impact. The
tongue will also pick out the natural saltiness from the brewing water
and fruit from the darker malts, yeast and hops. Citrus notes
often have a major impact on the palate.
Finish:
the aftertaste, as the beer goes over the tongue and down the
throat. The finish is often radically different to the
nose. The aroma may be dominated by malt whereas hop
flavours and bitterness can govern the finish. Darker malts will
make their presence felt with roasty, chocolate or coffee notes; fruit
character will linger. Strong beers may end on a sweet or
biscuity note but in mainstream bitters, bitterness and dryness come to
the fore.
ROGER PROTZ
Editor Good Beer Guide
On sale at the bar!
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What's On |
- Sat. Free Guided Walks - 10...
November 22, 2008 (10:15 am)
(Walks) Every week we do two 1.5 hour walks (a fast 4-5 mile and a slow 3-4 miles) with the exception of the third Saturday in the month when we have the option to do an additonal longer 3 hour 6-7 mile walk with Bob Mossop or the normal walk.
You will be able...
- Trad Jazz every Sunday with...
November 23, 2008 (3:00 pm)
(Music) Mad Ed's Hot Five plays here every Sunday afternoon.
Check out this link for more information.
- Conversational Welsh
November 24, 2008 (7:30 pm)
(General) Join us with this 1st year Deeside College lead weekly Welsh language course.
- Tues Games Night - whist, b...
November 25, 2008 (5:00 pm)
(General) Jeannette's Games Night.
You can play games here most nights but tonight is the night to come and enjoy whilst, beetle, cards, board games (monopoly, scrabble, cluedo, mid life crisis and many others), dominoes, darts, dice, pool.
We're raising...
- Free Guided Walk - 2pm Thur...
November 27, 2008 (1:45 pm)
(Walks) Around 1.5 hours and 3-4 miles you will be able to take in the stunning 360 degree panoramic views of over 60 miles on a clear day. The walks vary in route from week to week finishing off at the Blue Bell Inn for a chat and refreshments.
This walk is...
- Conversational Welsh with M...
November 27, 2008 (7:00 pm)
(General) So you've been to classes, what next? Come and practice in a real environment and you will surprise yourself how much you have remembered. You can broaden your vocabulary and have a great evening out too.
View Full Calendar
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Open from 5pm Monday to Friday and 12pm Saturday, Sunday & Bank Holidays.
Food: Saturday 12pm to 2:30pm and Sunday 12pm to 2pm (menu here).
Advance bookings taken for food / drink outside of these hours.
Coaches welcome by appointment. - We take most major credit and debit cards.
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| Copyright © 2005-2008 Blue Bell Inn, Halkyn. |
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Beer + Cider Log 
