88-666: The White Bay Hotel was a pub that operated between 1860 and 1992. The land has been acquired by the New South Wales Government after being destroyed by fire and demolished. The hotel was established in 1860 on the corner of the Crescent and Weston Streets in Rozelle , an inner-west suburb of Sydney , New South Wales , Australia. Serving the workers of the Glebe Island abattoirs and soap factories, it
176-416: A jukebox or dartboard ). By the 1970s, divisions between saloons and public bars were being phased out, usually by the removal of the dividing wall or partition. While the names of saloon and public bar may still be seen on the doors of pubs, the prices (and often the standard of furnishings and decoration) are the same throughout the premises. Most present day pubs now comprise one large room, although with
264-408: A warm fermentation method. In medieval England , the term referred to a drink brewed without hops . As with most beers, ale typically has a bittering agent to balance the malt and act as a preservative . Ale was originally bittered with gruit , a mixture of herbs or spices boiled in the wort before fermentation, before hops replaced gruit as the bittering agent. In England, however, it
352-483: A citrus-like flavoring. Session ale, named for its purpose of being enjoyed within a single "session" without inducing significant intoxication, features a low ABV, typically ranging from 3% to 5%. Though they share similarities with table beers, they maintain a higher alcohol percentage. They are characterized by a balanced flavor profile, as the production method does not stray far from traditional ale brewing. Esters may be present in medium quantities adding sweetness to
440-524: A day, was increasing and that 39,404 pubs in England and Wales remained open at the end of June. There was regulation of public drinking spaces in England from at least the 15th century. In 1496, under, Henry VII, an act was passed, "against vagabonds and beggers" (11 Hen. VII c2), that included a clause empowering two justices of the peace, "to rejecte and put awey comen ale-selling in tounes and places where they shall think convenyent, and to take suertie of
528-442: A deep caramel color, the shade of which may vary depending on the brewing techniques. They have a relatively high ABV, falling between 6.6% and 8.5%. British-style summer ale is characteristically lighter in gold color. Filled with esters, this beer yields a fruity flavor and maintains a subdued yet weak profile in bitterness and hop. The ale is traditionally high in carbonation due to its respective brewing techniques. Falling within
616-439: A distinctive bitter aroma, while the general absence of diacetyl groups and the presence of esters contribute to a sweeter and fruitier flavor compared to other ales. The average alcohol by volume (ABV) of these ales ranges from 3.2% to 5.3%. Scotch ale, also known as "wee heavy", boasts an exceptionally malty taste accented by sweet malty undertones due to the heavy concentration of esters. Generally low in bitterness, it exhibits
704-451: A few years. Upon completion, it yields an extremely sweet drink comparable to wine. The final ABV of the ale ranges from 5.0% to 9.3%, with higher percentages correlating to the amount of sugar added during fermentation. Brown ale, distinguished by its dark hue, is commonly enriched with a blend of roasted and caramel malts, leading to a distinctively unique toffee-flavored ale. Both esters and diacetyl are found in low levels, contributing to
792-537: A historic interiors list in order that they can be preserved. The pub took the concept of the bar counter to serve the beer from gin palaces in the 18th century. Until that time beer establishments used to bring the beer out to the table or benches, as remains the practice in (for example) beer gardens and some other drinking establishments in Germany. A bar might be provided for the manager or publican to do paperwork while keeping an eye on his or her customers, and
880-459: A low bitter fruity flavor and aroma. The flavors of barley wines are diverse, ranging from bread-like to hints of molasses and toffee. They have an unusually high ABV, ranging from 8.5% to 12.2%. Amber ale is an American craft beer named after the hue it possesses from being flavored using caramel malt. The ale is brewed with an assortment of hops and has a balanced flavor. It maintains a low level of esters and lacks any trace of diacetyl, leading to
968-516: A manner akin to a restaurant. A licence is required to operate a pub; the licensee is known as the landlord or landlady, or the publican. Often colloquially referred to as their "local" by regular customers, pubs are typically chosen for their proximity to home or work, good food, social atmosphere, the presence of friends and acquaintances, and the availability of pub games such as darts , pool , or snooker . Pubs often screen sporting events, such as rugby , cricket and football . The pub quiz
SECTION 10
#17327826318411056-408: A moderately bitter and slightly fruity undertone. The ABV of amber ales ranges anywhere from 4.4% to 5.4%. Sour ale, more commonly known as wild ale, is characterized by a unique sour flavor, produced during fermentation when acid-producing bacteria like lactobacillus or acetobacter feed on sugars. The acidity produced comes from mild concentrations of lactic or acetic acid and further develops during
1144-411: A particular kind of image, or in many cases simply as a pun on the word "in". The original services of an inn are now also available at other establishments. Hotels, lodges, and motels focus more on lodging customers than on other services but usually provide meals. Pubs are primarily alcohol-serving establishments. Restaurants and taverns serve food and drink. In North America, the lodging aspect of
1232-609: A patent in favour of John Lofting for a fire engine, but remarked upon and recommended another invention of his, for a beer pump: "Whereas their Majesties have been Graciously Pleased to grant Letters patent to John Lofting of London Merchant for a New Invented Engine for Extinguishing Fires which said Engine have found every great encouragement. The said Patentee hath also projected a Very Useful Engine for starting of beer and other liquors which will deliver from 20 to 30 barrels an hour which are completely fixed with Brass Joints and Screws at Reasonable Rates. Any Person that hath occasion for
1320-651: A series of small rooms served drinks and food by waiting staff. By the early 1970s there was a tendency to change to one large drinking room as breweries were eager to invest in interior design and theming. Isambard Kingdom Brunel , the British engineer and railway builder, introduced the idea of a circular bar into the Swindon station pub in order that customers were served quickly and did not delay his trains. These island bars became popular as they also allowed staff to serve customers in several different rooms surrounding
1408-416: A standard approachable bitterness, all of which make this ale highly sessionable. Medium flavors of candy-like caramel malt distinguish the ale, and a tan foam forms at the top, due to the inclusion of roasted barley. Hailing from Cologne, Germany, Kölsch is an ale characterized by its unique brewing techniques. This ale is crafted with low amounts of wheat and undergoes a cold finishing process, resulting in
1496-405: A typically lower alcohol content. Consequently, two types of yeast are commonly used: ale yeast and lager yeast, this choice depends on bottling methods and the desired flavor profile. The brew has low levels of esters, with the residual fruit flavor expressed as a pear wine-like flavor. Its final ABV falls within a narrower range compared to other ales, spanning from 4.8% to 5.3%. Originating from
1584-425: A wider selection of better quality drinks that cost a penny or two more than those served in the public bar. By the mid-20th century, the standard of the public bar had generally improved. Many were built between the world wars as part of the "improved" pub movement and as "roadhouse" inns—with large car parks to attract passing trade. Pub patrons only had to choose between economy and exclusivity (or youth and age:
1672-824: Is its colour, giving rise to both the Germanic word * alú-þ- and the Ossetic word æluton . In this account, the Indo-European word * olú-t- was also borrowed into the Finnic languages , giving Finnish olut and Estonian õlu . The relationship of similar words in the Slavonic languages (such as Old Bulgarian olu 'cider', Slovenian ol 'beer') and the Baltic languages (Lithuanian alus , Latvian alus , 'beer', Old Prussian alu 'mead') remains uncertain. Ale
1760-532: Is low to moderate in esters and contains a similar malt sweetness to most other ales. The ale's ABV ranges from 4.4% to 8% and has a range of appearances, with its primary descriptions being “Light Amber, Chestnut Brown, or Red.” While most popular in France, this style has become much more frequent in the U.S. as the ale industry grows. Irish red ale is characterized by its definitive amber or dark red hue, having an ABV ranging from 4.0% to 4.8%, and having
1848-420: Is when a pub owner allows patrons to continue drinking in the pub after the legal closing time, on the theory that once the doors are locked, it becomes a private party rather than a pub. Patrons may put money behind the bar before official closing time, and redeem their drinks during the lock-in so no drinks are technically sold after closing time. The origin of the British lock-in was a reaction to 1915 changes in
SECTION 20
#17327826318411936-519: The Anglo-Saxons established alehouses that may have grown out of domestic dwellings, first attested in the 10th century. These alehouses quickly evolved into meeting houses for folk to socially congregate, gossip and arrange mutual help within their communities. The Wantage law code of Æthelred the Unready prescribes fines for breaching the peace at meetings held in alehouses. A traveller in
2024-630: The Anzac Bridge , ceased trading in 1992. Between this time and 2008, squatters had moved in and were particularly prominent during the Sydney 2000 Olympics . In June 2008, the owner of the hotel lodged an application to redevelop the building. On 5 September 2008, the hotel was destroyed by a devastating fire and later demolished. Police initially believed the cause of the fire was suspicious, however investigation found there were no grounds to lay arson charges. The New South Wales Government purchased
2112-467: The Covid pandemic , followed by the wave of inflation that increased prices. By June 2022, pub numbers in England and Wales had fallen to a record low of 39,970, a loss of 7,000 in 10 years. Pubs also found it difficult to hire enough staff, with 142,000 jobs unfilled in the accommodation and food services sector by 2023. Figures published in 2023 showed that the rate of pub loss, equivalent to two closures
2200-494: The Indo-European word * *olú-t- (from an earlier Indo-European base *h₂elut- ), which originally meant 'golden or reddish colour'. Other Indo-European words related to this root include Old Indic aruṣá- ('reddish'; the r comes from an earlier l , * alu-sá- ) and Old High German elo ('yellowy, pale yellow, reddish yellow, tawny'). The Indo-European word * olú-t- then came to refer specifically to ale because this
2288-574: The smoking ban of 2007 , intense competition from gastro-pubs, the availability of cheap alcohol in supermarkets or the general economic climate are either to blame, or are factors in the decline. Changes in demographics may be an additional factor. In 2015 the rate of pub closures came under the scrutiny of Parliament in the UK, with a promise of legislation to improve relations between owners and tenants. The Lost Pubs Project listed 42,519 closed English pubs on 6 August 2023, with photographs of over 29,000. In
2376-459: The "weasel" is unclear but the two most likely definitions are: a flat iron used for finishing clothing; or rhyming slang for a coat ( weasel and stoat ). A few pubs have stage performances such as serious drama, stand-up comedy, musical bands, cabaret or striptease ; however, juke boxes , karaoke and other forms of pre-recorded music have otherwise replaced the musical tradition of a piano or guitar and singing. The public bar, or tap room,
2464-471: The 17th century, this represented a fundamental shift in the way that many pubs were operated and the period is now widely regarded as the birth of the tied house system. Decreasing numbers of free houses and difficulties in obtaining new licences meant a continual expansion of their tied estates was the only feasible way for breweries to generate new trade. By the end of the century more than 90 per cent of public houses in England were owned by breweries, and
2552-504: The 1980s). In the Manchester area, the public bar was known as the "vault", other rooms being the lounge and snug as usual elsewhere. The vault was a men-only bar, meant for working men in their dirty working clothes. This style was in marked contrast to the adjacent saloon or lounge bar which, by the early 20th century, was where male or accompanied female middle-class drinkers would drink. It had carpeted floors, upholstered seats, and
2640-566: The Brewers Association Style Guide. Porter originated in London in the 18th century. It is well- hopped and dark in appearance owing to the use of brown malt . The name is believed to have originated from its popularity with porters . Porters typically have an alcohol content of 4% to 6%, though stronger versions can go higher. Stout originated in 18th-century England as a stronger, bolder version of Porter, with
2728-543: The Düsseldorf region of Germany, Altbier pays homage to traditional brewing methods, with "alt" meaning old in English. The complexion ranges from light amber to a deep copper color. Esters are present in low quantities, which is attributed to their lightly citrus profile, while diacetyls are completely absent. The ale boasts a moderate level of bitterness owing to hops utilized in fermentation. Its ultimate ABV falls within
White Bay Hotel - Misplaced Pages Continue
2816-520: The Middle Ages show that ale was consumed in huge quantities. In 1272, a husband and wife who retired at Selby Abbey were given 2 gallons of ale per day with two loaves of white bread and one loaf of brown bread . Monks at Westminster Abbey consumed 1 gallon of ale each day. In 1299, Henry de Lacy ' s household purchased an average of 85 gallons of ale daily and in 1385–86 Framlingham Castle consumed 78 gallons per day. Brewing ale in
2904-677: The Middle Ages was a local industry primarily pursued by women. Brewsters, or alewives , would brew in the home for both domestic consumption and small scale commercial sale. Brewsters provided a substantial supplemental income for families; however, only in select few cases, as was the case for widows, was brewing considered the primary income of the household. From the mid-17th century, strong ales became particularly fashionable. Strong ales of this period were fermented up to 11% ABV and would have been similar to modern day barley wines . They were known by names such as Huff-Cap, Nippitate and Hum-Cup, so called because it caused "a humming sensation in
2992-675: The UK, soft drinks and often food), but less commonly accommodation. Inns tend to be older and grander establishments: historically they provided not only food and lodging, but also stabling and fodder for travellers' horses, and on some roads fresh horses for the mail coach . Famous London inns include the George, Southwark and the Tabard . There is, however, no longer a formal distinction between an inn and other kinds of establishment. Many pubs use "Inn" in their name, either because they are long established former coaching inns , or to summon up
3080-421: The advent of gastropubs , some establishments have returned to maintaining distinct rooms or areas. The "snug" was a small private room or area, typically with access to the bar and a frosted glass window above head height. Customers in the snug paid a higher price for beer and nobody could look in and see the drinkers. Not only did wealthy visitors use these rooms, but also patrons who preferred not to be seen in
3168-665: The aging process. Utilizing wooden bourbon barrels imbued with either vanillin or sherry plays a crucial role in augmenting the beer's flavor complexity during aging. The presence of esters and diacetyl fluctuates depending on the sought-after flavor profile of the brew. The final ABV varies widely depending on the length and methods used during brewing. Table beer typically has a low ABV of around 0.5% - 2.0%. Popular in Eastern Europe, these beverages are brewed with malt barley, wheat, oats, or rye. They are commonly flavored with additive sugar and either orange or lemon peels to yield
3256-431: The bar. A "beer engine" is a device for pumping beer, originally manually operated and typically used to dispense beer from a cask or container in a pub's basement or cellar. The first beer pump known in England is believed to have been invented by John Lofting (born Netherlands 1659-d. Great Marlow Buckinghamshire 1742) an inventor, manufacturer and merchant of London. The London Gazette of 17 March 1691 published
3344-413: The beer's unique taste. The ABV of brown ales typically ranges between 4.2% and 6.0%. Barley wine is known for its balance of flavor and high alcohol content. The ale's color varies widely depending on the duration of its age, as its flavor profile evolves dramatically over time. Low levels of diacetyl and carbonation are found in all barely wines, while esters are found in high quantities, contributing to
3432-591: The big breweries to sell their tied houses, the Government introduced the Beer Orders in 1989. The result, however, was that the Big Six melted away into other sectors; selling their brewing assets and spinning off their tied houses, largely into the hands of branded pub chains, called pubcos. As these were not brewers, they were not governed by the Beer Orders and tens of thousands of pubs remain tied, much in
3520-440: The brand, the beer tends to have a modest level of bitterness owing to the hops during fermentation. The aroma of the brew is described as subtle yet persistent, due to phenol compounds. In terms of ABV, dark ale ranks notably high compared to other brews, ranging from 7.1% to 11.2%, often veiled by its diverse flavor profile. Bière de Garde is a hybrid beer whose name translates from French to English as “Beer for Keeping”. The ale
3608-399: The brewery). Another common arrangement was (and is) for the landlord to own the premises (whether freehold or leasehold ) independently of the brewer, but then to take a mortgage loan from a brewery, either to finance the purchase of the pub initially, or to refurbish it, and be required as a term of the loan to observe the solus tie. Ale Ale is a style of beer , brewed using
White Bay Hotel - Misplaced Pages Continue
3696-469: The characteristics that make pubs instantly recognisable today. In particular, and contrary to the intentions of the Beerhouse Act, many drew inspiration from the gin houses and palaces. Bar counters had been an early adoption, but ornate mirrors, etched glass, polished brass fittings and lavishly tiled surfaces were all features that had first made their appearance in gin houses. Innovations such as
3784-431: The chemical gives the beer an unappealing smell akin to garlic or burnt rubber. However, the compound SO2 can affect many facets of ale quality, and is not detrimental to the fermentation process, making brewers search and find ways to reduce H2S but keep SO2 levels steady. To create the highest quality product, the yeast must be able to survive the harsh environment within the brewer's wort to fully take advantage of
3872-573: The country or along a highway. In Europe, they possibly first sprang up when the Romans built a system of roads two millennia ago. Some inns in Europe are several centuries old. In addition to providing for the needs of travellers, inns traditionally acted as community gathering places. In Europe, it is the provision of accommodation, if anything, that now distinguishes inns from taverns , alehouses and pubs. The latter tend to provide alcohol (and, in
3960-410: The development of the large London Porter breweries, a trend grew for pubs to become tied houses that only sold beer from a single brewery. (A pub not 'tied' in this way was called a free house .) The usual arrangement for a tied house was that the brewery owned the pub but rented it out to a private individual (landlord) who ran it as a separate business (even though contracted to buy the beer from
4048-668: The early Middle Ages could obtain overnight accommodation in monasteries, but later a demand for hostelries grew with the popularity of pilgrimages and travel. The Hostellers of London were granted guild status in 1446, and in 1514 the guild became the Worshipful Company of Innholders . A survey in 1577 of drinking establishment in England and Wales for taxation purposes recorded 14,202 alehouses, 1,631 inns, and 329 taverns, representing one pub for every 187 people. Inns are buildings where travellers can seek lodging and, usually, food and drink. They are typically located in
4136-402: The fermentation process. Flocculation is the tendency for the yeast to conglomerate into large masses at the top and bottom of the fermentation tank at the end of the fermentation process. This selective trait in the yeast came about as the majority of the yeast that gets repurposed is that which aggregates and gets easily removed. This selective trait is gradually characterized in most yeast as
4224-490: The fifteen years to 2017 a quarter of London's pubs had closed. The closures have been ascribed to factors such as changing tastes and a rise in the cost of beer due to tax increases. Some London boroughs where there has been an increase in British Muslim population— Islam forbids alcohol to its adherents—have seen a high amount of closures. The industry suffered a major decline from 2020, due to reduced trade during
4312-426: The final flavor, while diacetyl is non-existent. Most commercially available ales fall under the distinction of session ales due to their cost-effective ability to be brewed in mass. The flavor profile of dark ale is characterized by a malty sweetness resulting from the abundance of esters in the brew. A discernible spiciness is attributed to yeast-derived phenolic compounds present in moderate quantities. Depending on
4400-476: The first country in the world to ban smoking in all enclosed public areas. Scotland was the first UK nation to introduce a ban on indoor smoking in March 2006, followed by the rest of the UK in 2007. Australia introduced a similar ban in 2006 and now has some of the world's toughest anti-smoking laws, with some territories having also banned smoking in outside public areas. Some publicans raised concerns, prior to
4488-426: The focal point of local communities. In his 17th-century diary, Samuel Pepys described the pub as "the heart of England". Pubs have been established in other countries in modern times. Although the drinks traditionally served include draught beer and cider , most also sell wine , spirits , tea , coffee , and soft drinks . Many pubs offer meals and snacks, and those considered to be gastro-pubs serve food in
SECTION 50
#17327826318414576-628: The form alu , and subsequently in Old Norse as ǫl . Through linguistic reconstruction it is possible to infer that the Common Germanic form of this word was * alúþ- . According to the third edition of the Oxford English Dictionary , however, the origin of this word is 'uncertain and disputed'. Research by Harald Bjorvand , however, has favored the following explanation: the Germanic word * alú-þ- descends from
4664-609: The growth from 1869 by introducing magisterial control and new licensing laws. These aimed to make it harder to obtain a licence, and control drunkenness, prostitution, and other undesirable conduct on licensed premises. In the United Kingdom, restrictions were tightened considerably following the advent of the First World War. The Defence of the Realm Act , along with introducing rationing and censorship of
4752-410: The head". Strong ale, like wine, was typically decanted due to the high sediment content into small glasses , which were better suited to the high ABV ale. Modern ale is typically fermented at temperatures between 15 and 24 °C (59 and 75 °F). At temperatures above 24 °C (75 °F) the yeast can produce significant amounts of esters and other secondary flavor and aroma products, and
4840-494: The implementation of restrictions, that a smoking ban would have a negative impact on sales. The impact of the ban was mixed, with some pubs suffering declining sales, and others seeing an increase, particularly in food sales. By the end of the 18th century, a new room in the pub was established: the saloon. Beer establishments had always provided entertainment of some sort—singing, gaming or sport. Balls Pond Road in Islington
4928-566: The introduction of hand pumps (or beer engines ) allowed more people to be served, faster, while technological advances in the brewing industry and improved transportation links made it possible for breweries to deliver beer far from where it was brewed. The latter half of the 19th century saw increased competition within the brewing industry and, in an attempt to secure markets for their own products, breweries began rapidly buying local pubs and directly employing publicans to run them. Although some tied houses had existed in larger British towns since
5016-508: The keepers of ale-houses in their gode behavyng by the discrecion of the seid justices, and in the same to be avysed and aggreed at the tyme of their sessions." The Beerhouse Act of 1830 is widely considered to be a milestone in the history of public houses. Gin was popularised in England in the late 17th century, largely because it provided an alternative to French brandy at a time of political and religious conflict between Britain and France. Because of its cheapness, gin became popular with
5104-773: The late 17th century, to differentiate private houses from those open to the public as alehouses, taverns and inns . Today, there is no strict definition, but the Campaign for Real Ale (CAMRA) states a pub has four characteristics: The history of pubs can be traced to taverns in Roman Britain , and through Anglo-Saxon alehouses, but it was not until the early 19th century that pubs, as they are today, first began to appear. The model also became popular in countries and regions of British influence, where pubs are often still considered to be an important aspect of their culture . In many places, especially in villages, pubs are
5192-590: The licensing laws in England and Wales, which curtailed opening hours to stop factory workers from turning up drunk and harming the war effort. From then until the start of the 21st century, UK licensing laws changed very little, retaining these comparatively early closing times. The tradition of the lock-in therefore remained. Since the implementation of the Licensing Act 2003 , premises in England and Wales may apply to extend their opening hours beyond 11 pm, allowing round-the-clock drinking and removing much of
5280-480: The need for lock-ins. Since the smoking ban , some establishments operated a lock-in during which the remaining patrons could smoke without repercussions but, unlike drinking lock-ins, allowing smoking in a pub was still a prosecutable offence. Concerns about the effects of cigarette smoke inhalation first surfaced in the 1950s and ultimately led many countries to ban or restrict smoking in specific settings, such as pubs and restaurants. Early in 2004, Ireland became
5368-414: The only practical way brewers could now grow their tied estates was to turn on each other. Buy-outs and amalgamations became commonplace, and by the end of the 1980s there were only six large brewers left in the UK, collectively known as the Big Six; Allied , Bass , Courage , Grand Metropolitan , Scottish & Newcastle and Whitbread . In an attempt to increase the number of free houses, by forcing
SECTION 60
#17327826318415456-482: The poor standard of rural roads meant that, away from the larger towns, the only beer available was often brewed by the publican himself. With the arrival of the Industrial Revolution , many areas of the United Kingdom were transformed by a surge in industrial activity and rapid population growth. There was huge demand for beer and for venues where the public could engage in social interaction, but there
5544-586: The poor, eventually leading to a period of drunkenness and lawlessness, known as the Gin Craze . In the early 19th century, encouraged by a reduction of duties, gin consumption again began to rise and gin houses and gin palaces (an evolution of gin shops) began to spread from London to most towns and cities in Britain. Alarmed at the prospect of a return to the Gin Craze, the government attempted to counter
5632-640: The popular music hall form of entertainment—a show consisting of a variety of acts. A most famous London saloon was the Grecian Saloon in the Eagle, City Road , referenced by name in the 18th-century nursery rhyme : "Up and down the City Road / In and out the Eagle / That's the way the money goes / Pop goes the weasel ." This meant that the customer had spent all his money at the Eagle, and needed to pawn his "weasel" to get some more. The meaning of
5720-535: The press, restricted pubs' opening hours to 12 noon–2:30 pm and 6:30 pm–9:30 pm. Opening for the full licensed hours was compulsory, and closing time was equally firmly enforced by the police. There was also a special case established under the State Management Scheme where the brewery and licensed premises were bought and run by the state, most notably in Carlisle . A "lock-in"
5808-410: The public bar. Ladies often enjoyed a private drink in the snug in a time when many frowned on women visiting a pub. The local police officer might nip in for a quiet pint, the parish priest for his evening whisky, or lovers for a rendezvous. The Campaign for Real Ale (CAMRA) has surveyed the 50,000 pubs in Britain and it believes that there are very few pubs that still have classic snugs. These are on
5896-434: The result is often a beer with slightly "fruity" compounds resembling those found in fruits, such as apple, pear, pineapple, banana, plum, cherry, or prune. Yeast produces two different sulphur compounds regardless of the strain of yeast (H2S, SO2), with the main concern being how concentrated and quick the production is. Optimal yeast selection has ale brewers choosing strands of yeast with low production of H2S overall, as
5984-769: The said Engines may apply themselves to the Patentee at his house near St Thomas Apostle London or to Mr. Nicholas Wall at the Workshoppe near Saddlers Wells at Islington or to Mr. William Tillcar, Turner, his agent at his house in Woodtree next door to the Sun Tavern London." "Their Majesties" referred to were William III of England and Mary II of England , who had recently arrived from the Netherlands and had been appointed joint monarchs. A further engine
6072-441: The same way that they had been previously. In reality, government interference did very little to improve Britain's tied house system and all its large breweries are now in the hands of foreign or multi-national companies. The number of pubs in the UK has declined year on year at least since 1982. Various reasons are put forward for this, such as the failure of some establishments to keep up with customer requirements. Others claim
6160-749: The shortest possible time. The other, more private, rooms had no serving bar—they had the beer brought to them from the public bar. A number of pubs in the Midlands or the North still retain this set up, though now customers fetch the drinks themselves from the taproom or public bar. One of these is the Vine, known locally as the Bull and Bladder, in Brierley Hill near Birmingham, another the Cock at Broom, Bedfordshire
6248-597: The site in June 2010 for $ 2.5 million. The Sydney Harbour Foreshore Authority cleared the White Bay Hotel site of building rubble. The site is now covered by an access road to the Anzac Bridge. Public house A pub (short for public house ) is in several countries a drinking establishment licensed to serve alcoholic drinks for consumption on the premises . The term first appeared in England in
6336-410: The standard ABV range of 3.7% to 5.1% aligns with most beer's typical potency. Old ale is classified as an intensely dark red ale. It is said to have a fruity aroma, with brewers occasionally adding caramel to sweeten the product. The hop flavoring and bitterness of an old ale are relatively low compared to other types of categorized ales. Adequately brewing an old ale involves an aging process spanning
6424-413: The sugars that create a sweeter taste and lighter overall ale. The greatest effect on the application of these sugars is the yeast's tolerance to the oxygen-deprived, ethanol and sugar-concentrated environment. Traits that prolong the ability of the yeast to remain in these conditions, and the yeast's ability to effectively process the sugars are the two ideal traits brewers seek out to best capitalize during
6512-478: The term "bar" applied to the publican's office where one was built, but beer would be tapped directly from a cask or barrel on a table, or kept in a separate taproom and brought out in jugs. When purpose built Victorian pubs were built after the Beerhouse Act 1830 , the main room was the public room with a large serving bar copied from the gin houses, the idea being to serve the maximum number of people in
6600-445: The term "stout" originally meaning "strong." It is characterized by dark roasted malts, flavors of coffee or chocolate, and a creamy texture, often with a higher alcohol content. The average alcohol by volume (ABV) of these ales ranges from 5% to 12%. In 18th-century England, brewers coined the term "pale ale" to distinguish this golden-hued ale from the more prevalent dark ales of the time. The use of hops during fermentation introduces
6688-518: The threat, and encourage the consumption of a more wholesome beverage, by introducing the Beerhouse Act of 1830. The Act introduced a new lower, and largely deregulated, tier of premises called "the beerhouse". Under the act any householder, upon payment of two guineas (roughly equal in value to £237 today), was permitted to brew and sell beer or cider in their own home. Beerhouses were not allowed to open on Sundays, or sell spirits and fortified wines; any beerhouse discovered to be breaking these rules
6776-529: The word "inn" lives on in hotel brand names like Holiday Inn , and in some state laws that refer to lodging operators as innkeepers. The Inns of Court and Inns of Chancery in London started as ordinary inns where barristers met to do business, but became institutions of the legal profession in England and Wales . Pubs as we know them today first appeared in the 19th century. Before this time alehouses were largely indistinguishable from private houses and
6864-490: The yeast that exhibits this behavior lasts a greater number of generations. "Real ale" is a British term, coined by the Campaign for Real Ale , for cask and bottle-conditioned beer . The following list breaks the many various ales into separate, diverse categories. The ales listed are categorized into their respective style groups of origin and accompanied by information regarding the specific brew. For further classification, more comprehensive information can be found in
6952-649: Was also common to brew ale without adding herbs. The word ale comes into English from its ancestor-language, Proto-Germanic . English belongs to the West Germanic branch of Proto-Germanic, and some other languages in this branch also attest to the word: Middle Dutch āle and ael , and the Old Saxon word alo-fat 'ale-cup'. The word is also found throughout the North Germanic languages, almost certainly appearing in ancient runic inscriptions in
7040-494: Was also intense competition for customers. Gin houses and palaces became increasingly popular, while the Beerhouse Act of 1830 caused a proliferation of beerhouses. By the mid-19th century, pubs were widely purpose-built, and could incorporate architectural features that distinguished them from private houses to make them stand out from the competition. Many existing public houses were also redeveloped at this time, borrowing features from other building types and gradually developing
7128-448: Was an important source of nutrition in the medieval world. It was one of three main sources of grain in the diet at the start of the fourteenth century in England, along with pottage and bread . Scholars believe grains accounted for around 80% of the calorie intake of agricultural workers and 75% for soldiers. Even nobles received around 65% of their calories from grains. Small beer , also known as table beer or mild beer, which
7216-443: Was closed down and the owner heavily fined. Within eight years 46,000 new beerhouses opened and, because operating costs were so low, huge profits were often made. The combination of increasing competition and high profits eventually led to what has been described as a golden age of pub building when many landlords extended or redeveloped their properties, adopting many features modern pubs still have. Authorities attempted to check
7304-583: Was established in the UK in the 1970s. Ale was a native British drink before the arrival of the Roman Empire in the first century, but it was with the construction of the Roman road network that the first pubs, called tabernae (the origin of modern English " tavern "), began to appear. After the departure of Roman authority in the fifth century and the fall of the Romano-British kingdoms ,
7392-506: Was highly nutritious, contained just enough alcohol to act as a preservative, and provided hydration without intoxicating effects. Small beer would have been consumed daily by almost everyone, including children, in the medieval world, with higher-alcohol ales served for recreational purposes. The lower cost for proprietors combined with the lower taxes levied on small beer inevitably led to the selling of some beer labeled "strong beer" that had actually been diluted with small beer. Records from
7480-407: Was invented in the late 18th century by the locksmith and hydraulic engineer Joseph Bramah (1748–1814). Strictly the term refers to the pump itself, which is normally manually operated, though electrically powered and gas powered pumps are occasionally used. When manually powered, the term "handpump" is often used to refer to both the pump and the associated handle. In the 18th century, after
7568-405: Was named after an establishment run by a Mr. Ball that had a duck pond at the rear, where drinkers could, for a fee, go out and take a potshot at the ducks. More common, however, was a card room or a billiards room. The saloon was a room where, for an admission fee or a higher price of drinks, singing, dancing, drama, or comedy was performed and drinks would be served at the table. From this came
7656-540: Was relocated in 1915 to make way for the White Bay goods railway . Rebuilt as a brick structure on what is now Victoria Road and popular with the workers at the White Bay Power Station until its 1983 closure, and White Bay Container Terminal until the transfer of its facilities to Port Botany , the hotel, which became increasingly squeezed by the widening of Victoria Road after the construction of
7744-454: Was where the working class were expected to congregate and drink. It had unfurnished floorboards, sometimes covered with sawdust to absorb the spitting and spillages (known as "spit and sawdust"), bare bench seats and stools. Drinks were generally lower-quality beers and liquors. Public bars were seen as exclusive areas for only men; strictly enforced social etiquettes barred women from entering public bars (some pubs did not lift this rule until
#840159