01 — The cellar

What's pouring

Twelve lines. Step through the board with the arrows so you can read it from the bar, or tap a name.

Three ornate ceramic beer pumps on a pub bar

The board

Showing 12 lines · pint prices

  1. Mosaic and Challenger over biscuit malt. The pint we pour while the fire catches.

  2. Cold, bitter, and finished before the conversation turns. No fruit salad.

  3. Peach, pine, and a soft oat middle. Tapped this morning — still bright.

  4. Campfire and cocoa, then a dry finish. The one to have with the pie.

  5. Herbal, dry, and a little grassy. A long glass, properly cold.

  6. Sharp, then jam. A half is the sensible order. The pint is a decision.

  7. Coffee, oats, and a quiet sweetness. Cask-conditioned — not nitro, not sweet.

  8. The session pint. Malty, light on its feet, and nearly gone.

  9. Pepper, hay, and lemon peel. Farmhouse, not hazy.

  10. Skin, stem, and almost no sugar. The apple, not a sweet shop.

  11. Grapefruit pith and a clean bitter end. No milkshake, no apology.

  12. Toffee malt and a hop snap. On the board while the roast is.

The board is rewritten when a cask dies. Half prices are 55% of the pint, rounded. 5 lines are cask-conditioned; the rest are keg.

A glass of beer alone on an old scrubbed wooden pub table

With the pint

Kiln Smoke: “The one to have with the pie.”

Fence: “A half is the sensible order.”

Both lines are on the board above, with the notes the cellar wrote for them.

From the hearth