Monthly Archives: February 2010

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Adnams cask conditioned Irish Dry Stout – 4.3% abv – March

Irish Dry StoutOur version uses pale ale malt, roasted barley, flaked barley, wheat and a blend of Crystal, Brown, Amber and Chocolate malts. Hopped with Goldings. The beer will have a dry coffee bitterness and a full white creamy head.Typical examples: Murphy's, Beamish and of course Guinness."How could I not brew an Irish dry stout?  Although I... Read more
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Constant change

Evolving beach sculpture made from rubbish. A reminder that thereOne of the best things about having a 'patch' is that you can see the effect of change on animals, plants and the built / natural environment over time. By patch, I mean a place that you visit frequently, and can therefore see evolving - a backyard, a park, a garden - anywhere that you know well and... Read more
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Local Sourcing at The Crown Hotel

Head Chef Robert Mace in The Crown kitchenAn interview with Head Chef Robert Mace We’re passionate about local sourcing here at Adnams. We live in a beautiful corner of England, and we’re lucky that there’s so much top quality food and produce on our doorstep.Robert Mace, Head Chef at The Crown Hotel in Southwold, is one of the biggest advocates of local sourcing... Read more
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Australia ‘World Class’ Annual Trade Wine Tasting

The Saatchi Gallery, London 3rd February 2010 It’s been a good few years since I’ve attended what used to be known as ‘The Australia Day Tastings’ in London, so I was looking forward to seeing how things have changed in terms of winemaking styles and themes.This year, the tasting was held in the impressive Saatchi Gallery, just... Read more
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