# 62: MARSTON'S PEDIGREE
Marston's Brewery - England (Est.1834)
First Brewed - 1952
4.5% ABV - Pale Ale
IBU's - 33
IBU's - 33
Ingredients:
Malts: Maris Otter
Hops: Fuggles, Goldings
Tasting Notes:
Malts: Maris Otter
Hops: Fuggles, Goldings
Tasting Notes:
E: Dark, golden/amber in colour with a slight off white head.
N: The nose lets off an initial malty aroma which has elements of caramel and toffee. There is a slight hint of sulphur which comes from the 'Burton Snatch'
P: Full-bodied with a slight fruity hop bitterness but the majority of the flavour comes from the nutty and biscuity malts.
M: The beer has a creamy, silky complexion with a lingering dry bitterness that makes up for lack of bitterness on the palate.
Other comments:
Marston's and in particular Pedigree are synonymous with British brewing. With nearly 200 years brewing tradition and heritage Marston's have grown into one of England's biggest brewery since their early days in 1828 in Burton-Upon-Trent (the home of British beer). John Marston set up the brewery and it was not long before the Marston's brand was evolving with acquisitions of pubs in and around the Midlands. The 1920's through to the 60's saw even further expanse with acquisitions in Shropshire, Stoke, Cumbria, Worcester, Winchester and Manchester. The brewery was then purchased in 1999 by Wolverhampton & Dudley before in 2005 renaming the brewery Marston's PLC. Today Marston's is the largest brewer of cask ales and has an estate of over 2,000 pubs.
The beer was first launched to the public in 1952, and was named best ale Pedigree pale ale, a bold statement to demonstrate the good times were coming after the austere years straight after WWII. Marston's at the time used the Burton Union system of brewing their beer, which was used since 1840 to create and produce 'better' ales. At the start of the fermentation the beer is transferred into 264 linked oak barrels, with carbon dioxide, a by product of fermentation, helping to expel the yeast off the beer. Today Marston's is the sole survivor of the this system, deemed too expensive to survive in the mainstream.
The water at Burton is perfect for brewing ales, the water has higher levels of gypsum (calcium sulphate) which help to make a clearer, brighter bitter. As well as helping to create a brighter beer the natural filtration of the water through the gypsum beds also adds a distinctive sulphurous aroma to the beer, and this is known by the infamous name of the 'Burton Snatch'.
Marston's and in particular Pedigree are synonymous with British brewing. With nearly 200 years brewing tradition and heritage Marston's have grown into one of England's biggest brewery since their early days in 1828 in Burton-Upon-Trent (the home of British beer). John Marston set up the brewery and it was not long before the Marston's brand was evolving with acquisitions of pubs in and around the Midlands. The 1920's through to the 60's saw even further expanse with acquisitions in Shropshire, Stoke, Cumbria, Worcester, Winchester and Manchester. The brewery was then purchased in 1999 by Wolverhampton & Dudley before in 2005 renaming the brewery Marston's PLC. Today Marston's is the largest brewer of cask ales and has an estate of over 2,000 pubs.
The beer was first launched to the public in 1952, and was named best ale Pedigree pale ale, a bold statement to demonstrate the good times were coming after the austere years straight after WWII. Marston's at the time used the Burton Union system of brewing their beer, which was used since 1840 to create and produce 'better' ales. At the start of the fermentation the beer is transferred into 264 linked oak barrels, with carbon dioxide, a by product of fermentation, helping to expel the yeast off the beer. Today Marston's is the sole survivor of the this system, deemed too expensive to survive in the mainstream.
The water at Burton is perfect for brewing ales, the water has higher levels of gypsum (calcium sulphate) which help to make a clearer, brighter bitter. As well as helping to create a brighter beer the natural filtration of the water through the gypsum beds also adds a distinctive sulphurous aroma to the beer, and this is known by the infamous name of the 'Burton Snatch'.
Food Pairings:
Marston's Pedigree is quintessentially British, and deserves a quintessentially British food pairing to embody the flavour and the heritage. There are a number of stand out pairings that would work perfectly, firstly nothing screams out for an ale better than a good old English ploughmans. Robust cheddars are complemented by the nutty flavours in the beer, and the creamy, silky finish will help cut through the cloying in the cheese, whilst the sweet malts will set off the against the acidity of pickle and draw out the sweet flavours.
For something a little more main course then, look no further than a great British roast! Beef or Pork would be the two meats that would work the best, the lovely roasted fats in the meat complementing the biscuity malt flavours, whilst the slight peppery hop flavours match perfectly with the beef. Their are some red apple notes in the beer that complements both beef and obviously pork, whilst the carbonation cuts through any residual fats, leaving the palate refreshed and satisfied.
Here's my Roast Beef recipe
http://www.simplybeefandlamb.co.uk/recipes/roast-beef-beer-vegetable-toad-hole
SCORE: 3.0/5
Marston's Pedigree is quintessentially British, and deserves a quintessentially British food pairing to embody the flavour and the heritage. There are a number of stand out pairings that would work perfectly, firstly nothing screams out for an ale better than a good old English ploughmans. Robust cheddars are complemented by the nutty flavours in the beer, and the creamy, silky finish will help cut through the cloying in the cheese, whilst the sweet malts will set off the against the acidity of pickle and draw out the sweet flavours.
For something a little more main course then, look no further than a great British roast! Beef or Pork would be the two meats that would work the best, the lovely roasted fats in the meat complementing the biscuity malt flavours, whilst the slight peppery hop flavours match perfectly with the beef. Their are some red apple notes in the beer that complements both beef and obviously pork, whilst the carbonation cuts through any residual fats, leaving the palate refreshed and satisfied.
Here's my Roast Beef recipe
http://www.simplybeefandlamb.co.uk/recipes/roast-beef-beer-vegetable-toad-hole
SCORE: 3.0/5
Page: 225
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