Doom Bar
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fivetide
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fivetide
Sharp's Doombar is a pretty good pint, I'd like to see a recipe too.
(It travels well and I've probably enjoyed it more out here in the South East as a guest beer - primarily because when I drank it down in Cornwall nearly every pub insisted on putting a sparkler on the pull and making the head creamy. For me, that takes away the mouthfeel and hoppiness in a pint.)
I'd love to try Chalky's Bite from the same brewery - it uses Cornish fennel and sounds really interesting but I've never seen it out this way.
(It travels well and I've probably enjoyed it more out here in the South East as a guest beer - primarily because when I drank it down in Cornwall nearly every pub insisted on putting a sparkler on the pull and making the head creamy. For me, that takes away the mouthfeel and hoppiness in a pint.)
I'd love to try Chalky's Bite from the same brewery - it uses Cornish fennel and sounds really interesting but I've never seen it out this way.
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DRB
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buzzrtbi
no it is 4%.
They had it in the free house up the road from me last night and had to have another few just in case !!
I agree about the sparkler head - went to a great pub (cant remember the name) which filled the glass brim full with no head at all - the only way to drink it.
Apparently Doom Bar started off as a home brew recipe on a small scale supplying the pubs in the area. The Atlantic Hotel in Polzeath has an ale named after it apparently and the bar is called, guess what ? "Doom Bar".
sat there on Sunday in the sun watching the surf dudes and quaffing the ale - certainly the life !!
well - not looking good on the recipe front folks ! did see this on their website though
"At Sharp's 85% of the hops are added at the end of the boil to give an excellent late hop aroma"
85% seems a lot
They had it in the free house up the road from me last night and had to have another few just in case !!
I agree about the sparkler head - went to a great pub (cant remember the name) which filled the glass brim full with no head at all - the only way to drink it.
Apparently Doom Bar started off as a home brew recipe on a small scale supplying the pubs in the area. The Atlantic Hotel in Polzeath has an ale named after it apparently and the bar is called, guess what ? "Doom Bar".
sat there on Sunday in the sun watching the surf dudes and quaffing the ale - certainly the life !!
well - not looking good on the recipe front folks ! did see this on their website though
"At Sharp's 85% of the hops are added at the end of the boil to give an excellent late hop aroma"
85% seems a lot
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Parp
I had a bottle of chalky's bite t'other week.
Something to do with Rick Stein's dog or summat?
It was more than 6% maybe 6.7% ?
Bottle conditioned, although I didnt try to snaffle the yeast.
Wasnt a fan of it because of the fennel, did just enough to put me off.
It'd probably be good for gastronomes to sup whilst slurping mussels or some other goop
Something to do with Rick Stein's dog or summat?
It was more than 6% maybe 6.7% ?
Bottle conditioned, although I didnt try to snaffle the yeast.
Wasnt a fan of it because of the fennel, did just enough to put me off.
It'd probably be good for gastronomes to sup whilst slurping mussels or some other goop
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johnh
My first real ale experience (and second and third...) was Doom Bar at the Quay in Falmouth. Back then it was served from the cask as a guest ale. Nowadays it's almost mainstream which is why you're probably seeing it served with sparkers in some places.
I saw Chalk's Bite in my local Sainsbury's the other day. Don't know if that's just a local thing. Anyway, I'd need a very good reason to drink a beer associated with Rick Stein: He grates by bones.
I saw Chalk's Bite in my local Sainsbury's the other day. Don't know if that's just a local thing. Anyway, I'd need a very good reason to drink a beer associated with Rick Stein: He grates by bones.
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Minus The Bear
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Frisp
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bloodoaf
I have indeed supped many a pint of this in Cornwall and even swum from a boat in Polperro harbour to get a pint -well four actually- in the Blue Peter Inn!
I would indeed like to try my hand at brewing a clone. I saw the brewer being interviewed once on TV and he alluded to a "unique brewing practice" but would not be drawn. All of which does not help but may be the heavy late hopping- as it is indeed "different". Malty initially with floral hop flavour taking over as it is drunk.
I looked it up in the Real Ale Drinkers Handbook but no information was given by the brewery.
Any guesses on the recipe anyone?
From Sharp's website "Taste Notes from Head Brewer Stuart Howe
"The aroma of Doom Bar is an accomplished balance of spicy resinous hop, inviting sweet malt and delicate roasted notes. The mouth feel is a perfectly balance and complex blend of succulent dried fruit, lightly roasted malty notes and a subtle yet assertive bitterness. The bitterness remains into the finish with dry fruity notes which implore the drinker to go back for more."
I would indeed like to try my hand at brewing a clone. I saw the brewer being interviewed once on TV and he alluded to a "unique brewing practice" but would not be drawn. All of which does not help but may be the heavy late hopping- as it is indeed "different". Malty initially with floral hop flavour taking over as it is drunk.
I looked it up in the Real Ale Drinkers Handbook but no information was given by the brewery.
Any guesses on the recipe anyone?
From Sharp's website "Taste Notes from Head Brewer Stuart Howe
"The aroma of Doom Bar is an accomplished balance of spicy resinous hop, inviting sweet malt and delicate roasted notes. The mouth feel is a perfectly balance and complex blend of succulent dried fruit, lightly roasted malty notes and a subtle yet assertive bitterness. The bitterness remains into the finish with dry fruity notes which implore the drinker to go back for more."
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Mitchamitri
Re: Doom Bar
Digging up an old thread I know but I would REALLY like a recipe for doom bar!!!
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bloodoaf
Re: Doom Bar
Oh......I got so excited when I saw that someone had replied to my request for a recipe........Doh!! 
I think that this would be a very popular recipe.....any one like to guess at a recipe? Norman??? Graham????
I have 15 gallons of Ridleys IPA over the summer thanks to Norman and I would certainly recommend that as an ale similar to Doom Bar, although Doom Bar is "bigger" in terms of both hops and malt.
I think that this would be a very popular recipe.....any one like to guess at a recipe? Norman??? Graham???? I have 15 gallons of Ridleys IPA over the summer thanks to Norman and I would certainly recommend that as an ale similar to Doom Bar, although Doom Bar is "bigger" in terms of both hops and malt.