Robinsons Launch Hospitality Apprenticeships!

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Robinsons has announced plans to launch a series of apprenticeships, in partnership with Greater Manchester Chamber of Commerce and quality assured professional training providers Charnwood, to meet the needs of modern retailing. The Cheshire brewery has spent the last 12 months developing the offer with licensees and will aim to have 130 candidates on the programme by the middle of 2014.

“The first thing we did was ask licensees is what sort of staff development would be most useful to them,” Director of Marketing David Bremner told us, “and the response was consistent; bar staff service skills, chef development and assistant managers. We then met with the Manchester Chamber of Commerce and their support has been overwhelming including them funding a consultant for 18 months to get the whole programme up and running and cost neutral. When I meet with colleagues in other regional brewers they are amazed at the support we have had and the way the rules have been adapted to meet the needs of our sector. The Bii too, could not have been more supportive and we are jointly developing plans for the next phase.”

Apprenticeship consultant Beverley Ashton has run focus groups with licensees, co-ordinated with other local pub companies and regional brewers. She has also run the tender process to narrow down the 29 training providers to Charnwood who will provide the training for those in the hospitality sector in the North West who wish to join with Robinsons.

“Charnwood’s pedigree came shining through and they have img0075some great people ready to get started on this,” commented Beverley. “We have also bolted on some additional qualifications to add a PLUS to our apprenticeships. There is extra training on Customer Services as we all agreed this is crucial these days, as well as a wine qualification and a personal licence. We have 24 Robinsons apprentices ready to start from just 16 pubs visited so far and we are sure we are going to hit all the targets the Chamber have set us – we even have new licensees who are signing up to get themselves extra training post-induction.”

Initially Robinsons will offer two level two cooking apprenticeships, a level 2 for front of House (Bii licensed hospitality)and a level 3 for management who wish to progress. All courses are expected to take 12 months to complete and are fully funded through GM Chamber EOS (Employer Ownership of Skills) for participating licensees and candidates. Licensees will play a mentoring role with the on-site training being delivered by Charnwood via monthly visits to the pubs.

“There are so many apprenticeships it can be quite confusing,” David explained, “we have started with five to simplify things but we see this as a real career in hospitality and we hope to eventually take some apprentices through to degree level. Working with the Bii and Charnwood we will continually adapt our offering to keep it fresh and relevant. We will be running normal one day and two day courses too for other training needs but this is all part of a bigger process to really raise the bar in the North West for a pub company, brewer, restaurant, hotel or bar that is interested.”

9997037_xxlThis approach has also attracted the interest of local MPs and David has explained to them the historical difficulties in becoming involved due to the mass of red tape. “We really think we have something here which could be taken to other regions of the country and prove equally successful. Those involved love what we do – running pubs and bars and we want to see the next generation viewing this as a career decision with clear development opportunities and not just a temporary position.”

With around 340 pubs, Robinsons has a vested interest in delivering distinctive training opportunities to young people wishing to work in the hospitality industry in the North West.

“Too often hospitality is overlooked as an industry with progression possibilities,” explains David, “these new apprenticeship schemes will help young people learn skills and responsibilities that will facilitate their next step up the career ladder.”

Testimonial: “We’ve had great success investing in training for our team. We currently have 3 of our 6 chefs and 2 of our FOH team on Apprentice Training Programmes. For me, there are two major benefits for training – lower staff turnover and being attractive as an employer. Not only do we get the best members of staff, we retain them as well. As a business the most fundamental value is ‘Consistently Top Notch Customer Service’ – a stable, high performing team helps us to achieve this.”
Martin Barnes the George & Dragon, Holmes Chapel, bronze winner of Best Pub and Customer Service Award 2013 – Chester Food, Drink and Lifestyle Festival

For further information contact Beverley Ashton on 07814 763234 or email apprenticeships@frederic-robinson.co.uk
*Conditions apply

Simon Rimmer’s ‘A Beer To Go With . . .’ Range Tasting Notes

 

Simon Rimmer

Recently I’ve featured one of Stockport’s little treasures in Robinson’s Brewery, and in the past few weeks, they’ve released information on two new collaborations – Iron Maiden’s ‘Trooper‘ and local celebrity chef Simon Rimmer’s ‘A Beer To Go With . . .’ range. As a huge fan of Iron Maiden, I’ve been rather looking forward to getting my taste buds around their finished ale, but the more intriguing concept came in form of seeing the words curry, chicken and steak stamped on a bottle.

Yes, you did read that right, the Cheshire born maestro has created three beers that have been designed to be drunk alongside three classic items of food. A good idea, and one that could appeal to many a consumer, not only at home, but in restaurants and bars too. Wanting to create something simple and innovative, Simon sampled a range of Robinsons’ ales to shortlist his preferred style of beer, taste and colour before deciding on three distinctive styles to go perfectly with each dish. With this in mind, and to get the best out of the three beers, I not only tasted them separately, but I also created the simple dish it is required to be paired with to see if they really did work well together. So below, I give to you my tasting notes –

Simon Rimmer Presents A Beer To Go With Curry – 5%

A golden lager, the nose gave a ripe, fresh lemon aroma whilst the palate enjoyed a crisp, sweet flavour with a lingering freshness. With Kashmiri butter chicken curry, it became very smooth with a crisp tingle on the tongue and a slight dryness near the end. Lemon lingers both times.

Simon RimmerSimon Rimmer Presents A Beer To Go With Steak – 4.4%

A ruby red ale, a rich roasted aroma on the nose with hints of dried chocolate slowly following. The palate enjoys a very light, rather hoppy feel with fresh citrus flavours. With Jim Beam marinated rump steak (medium rare), the malts blended well with the Jim Beam bourbon flavours, and created a long flavour profile of chocolate and toffee, with the citrus creating a slight sharp ending.

Simon Rimmer Presents A Beer To Go With Chicken – 4%

A golden ale, a rather soft corn scent on the nose, but develops into a zest dominated finish. Instant fizz on the palate, light with a crisp refreshing finish. Slight bitterness. With chicken pieces drizzled with mushroom and onion sauce, the chicken developed more flavour alongside the citrus zest, with the bitterness slightly counteracting the sauce to create a well-balanced feel.

I’ve only ever tried one craft beer produced specifically to match food, so with high expectations, Simon’s onto a winner. With three well adapted beers, two ales and one lager, and being able to match three rather British dishes, he’s somehow managed to tick all the boxes. I deviated away from Simon’s food recommendations, and treated each as I would if I had picked them up from a supermarket. Throwing a simple dish together really challenges the conception of the beers, but it still works. And works well.

Available in his two restaurants, Green’s and Earl, as well as from Robinson’s itself for the time being, Simon has made his range rather exclusive, but also worth it. If I had never had the chance to try the range first-hand, I would still be intrigued to taste, and maybe even try to prove him wrong.

A simple collaboration, with a fantastic outcome. Experiment and give them all a go.

© David Marsland and Drinks Enthusiast 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

 

Robinsons Brewery

robinsons
I’m a huge fan of supporting local businesses when it comes to the bar scene, whether its fresh fruits, farm-house preserves or interior decorators. But one aspect I always try to achieve is to collaborate with a local brewer. Being located in the North West, I’m fortunate enough to have many a name on my door-step, from micro-breweries like Prospect, Dunham Massey and Tatton to the more established like Daniel Thwaites, JW Lees and Hydes. But one that, I have to admit, has become a firm favourite with me is Robinsons. I’m an ale drinker and will always give others a try, but there’s just something about this Stockport based brewer that makes me want to learn just that little bit more about it. So I did, and hears what I found out.

Today, the brewery stands upon the foundations of the Unicorn public house. A pub that back in 1826, began the legacy of William Robinson and his tenure as landlord. After 12 years at the helm, William Robinson purchased the pub from owner Samuel Hole, but after 11 years, moved to Heaton Norris after remarrying. William left the pub to his son George who in his time started to experiment with the brewing process – the first signs of Robinsons brewery. Once 1859 rolled around, William’s younger son Frederic took over from his brother George and expanded the brewing process by purchasing a warehouse located at the back of the inn. With this expansion, Robinsons ale were able to distribute to many pubs and inns in and around the Stockport area. To further control the output of their ale, Frederic bought twelve inns between 1878 and his death in 1890, all stocking Robinsons to the best possible standards.

Heading into the 20th Century, Robinsons now had Frederic’s grandchildren joining the ranks. Their grandmother Emma (the widow of Frederic) owned the business after Frederic’s death and formed the Frederic Robinson Limited shortly before her death. With this, John, Cecil and Frederic joined Head Brewer Alfred Munton and their father and Emma and Frederic’s son William in building the company. In fact, as soon as William became Chairman, he had bought 7 pubs only 4 days later.

Despite the 1904 Licencing Act that closed many pubs, rapid expansion dominated from 1908 with bottling commencing from a new building, new offices in 1913 and a new brewhouse in 1929. In February 1926, Robinsons also acquired Portland Brewery from Ashton-Under-Lyne and with it 42 pubs, 11 of which are still under the Robinsons banner. They also acquired Kay’s Atlas Brewery in Ardwick (which incidentally was sold 7 years later) which came with 86 pubs (13 still in the Robinsons name), 40 off-licenses and a number of Thornycroft waggons.

Despite Williams death in 1933, and the outbreak of war, Robinsons never stopped and grew into Wales for the first time by naming The Black Lion as a Robinsons strong-hold in 1943. A knighthood in 1958 for John Robinson for his political and public services in Cheshire brought attention to the Robinsons on a wider scale, resulting in a new bottling and packaging centre in Bredbury in 1975. During this time, the 5th generations of Robinsons have joined as Robinsons bottle ales went worldwide with Old Tom and Unicorn leading the way.

These days Robinsons are proud to acknowledge that there 6th generation is at the helm as there new Visitors Centre is opened alongside the new Brewhouse and worlds largest hopnik (strains and maximises aroma and flavour). They have a strong hold of 360 public houses across Cheshire, Lancashire, Derbyshire, Wales, Stoke and Cumbria and continue to offer up to nine draught names, seven seasonal, eleven bottled and six speciality.

To create their impressive portfolio of beers though goes through a process like any other. The following is taken directly from the Robinsons website as i found that the process would be better understood as they have written it.

David Robinson
David Robinson

Brewing Process Stage 1

Borehole

Water used for brewing is drawn from one of two brewery boreholes up to 180 metres (600 feet) deep. This water is well suited for brewing but we make some adjustments to it for different beers, including reducing some of the hardness. After this has been done we refer to it as Brewing Liquor which is usually shortened to ‘Liquor’. Some borehole water is used directly for cooling (attemperating) the fermentations.

Cold Liquor Tank

This vessel holds 54,000 litres (11,900 gallons) of brewing liquor and supplies the whole of the brewhouse.

Hot Liquor Tank

This vessel holds 54,000 litres (11,900 gallons) of hot brewing liquor and supplies the whole of the brewhouse. The heating is provided very largely by recovering heat from the brewing process. The two main sources of recovered heat are the vapour condenser (recovering energy from the vapour given off during boiling the wort) and the wort cooler, which uses cold brewing liquor (which is thereby heated) to cool the wort prior to fermentation.

Malt

Malt is made mainly from barley but also from several other cereals, especially wheat. The malting process mimics the natural germination of the grain in the field. Barley is steeped in water and then spread on floors until the shoot and rootlets start to emerge. It is then dried (kilned). The grain looks somewhat unchanged at the end of this process but a lot of the starch has been converted to sugar and the grains are more friable (crumbly). The extent of the kilning determines the colour of the malt and hence the beer, as well as influencing flavour.

Sugar

To some brews sugar is added. This may be done for flavour reasons or to increase the fermentability of the wort.

Cereals

We have the option of using unmalted “raw” cereals although currently these would only be used by a contract brewing customer who particularly requested it.

Brewing Process Stage 2

Variomill

Robinsons use a wet milling process. Malt is first sprayed with a small amount of water to soften the husk. After a predetermined and adjustable time lapse, the wet malt passes through the mill where it is crushed before mixing with more water at a carefully controlled temperature. The resultant mash is pumped to the mash vessel.

Cereal Cooker

This vessel can be used for two completely separate duties. Unmalted cereals can be cooked before pumping the resultant cereal mash into the mash vessel for mixing with the malt mash. Alternatively, the vessel can be used for dissolving sugars before pumping the resultant syrup into the copper.

The Mash Vessel

The mash vessel has dimpled heating panels in the walls and a patented system for vibrating the mash to increase the extract yield from malt and reduce oxygen levels. Very important changes take place in this vessel. Almost all the remaining malt starch is converted to sugar as a result of the naturally occurring enzymes, present in the grain. Also proteins, which would otherwise cause hazes and other problems, get broken down. Precise temperature control is very important.

Lauter Tun

The lauter tun is a vessel to separate the liquid sugary wort from the solid remains of the grain so it acts like a filter. There is a slotted base through which the wort flows. Brewing liquor is sprayed onto the top (sparging) to rinse out all the extract.

Spent Grain Tank

This tank stores the spent grains until a whole wagon load has accumulated. Spent grain is a valuable and economical source of food for cattle and in winter, demand can exceed supply in some areas of Great Britain.

Holding Vessel

Wort is held in this vessel until the previous brew has emptied out of the copper and from which much energy in the vapour has been recovered to the Energy storage plant. On transferring from holding vessel to copper, this energy is used to heat the next brew to just under boiling point.

Copper

Sometimes referred to as the Wort Kettle but we prefer the traditional name. Hops are added here to impart bitterness and other flavours. The wort is boiled which sterilises the wort, coagulates protein, extracts the useful components of the hops and evaporates off some unwanted flavours.

Old Robinsons Bottles
Old Robinsons Bottles

Brewing Process Stage 3

Hops

Hops in UK are mainly grown in Kent, Worcestershire and Herefordshire. In the copper we use mainly hops from these areas. Hops provide bitterness and other flavours and assist in extending the keeping qualities of cask conditional beer. Hops used in the Hopnik provide particular flavours and aromas which come from varieties grown all over the world including the UK. Each variety has its own individual flavour profile. Sometimes a blend is used, sometimes just one variety, in order to produce a beer of the desired character.

Hopnik

This is a recently designed vessel and Robinsons are the proud owners of the largest hopnik in the world! It is a very specially designed huge strainer which allows us to extract many of the great flavours from “leaf” hops that in conventional breweries get boiled away rather than finishing up in the beer. This is especially important in ales. The plant is designed so we can use it or not as we please, so existing beers can be brewed to existing recipes whilst new beers can be brewed using particular hop varieties to impart distinctive and exciting flavours and aromas.

Spent Hops

These can be used to dig into the soil and are popular with allotment holders and gardeners. They are great for improving the tilth of the soil and retaining moisture in the summer. They only rot down slowly so the benefit is long-lasting.

Whirlpool

This is a circular vessel, the wort entering tangentially; thus the wort rotates. During boiling, proteins coagulate and these and the remains of the hops move to the centre of the vessel as a result of centripetal force. The bright wort is drawn off, leaving the solids, known as ‘trub’. As this is protein rich, the trub is saved in a small tank and ultimately mixed with the spent grain.

Wort Cooler

This is a counter current plate heat exchanger. Hot wort passes through alternate spaces between stainless steel plates, in one direction. In the intervening spaces, cold liquor is pumped in the reverse direction. Thus the hot wort emerges cold and the once cold water emerges hot. This is recovered for use in the next brew. This saves energy and water and reduces waste water.

Fermenting Vessels

Yeast is now added to the cooled wort. The vessel is only about three-quarters filled as during the next five days or so, the yeast multiples rapidly forming a large head. When complete, almost all the sugar in the wort will have been converted to alcohol and at last we can now call the product ‘beer’. However it is still very cloudy due to the yeast.

Packaging

In cask beer, the addition of finings will cause the yeast to settle out. For all other forms of packaging, the beer will be chilled, matured and filtered before kegging or bottling. Old Tom is supplied to some pubs in cask, but is also available in distinctive bottles in both pubs and supermarkets.

An extensive look at the brewing process that Robinsons undertake (one that you can look at first hand on their brewery tour), apologies if it gets a little technical too, but to decipher a brewing process can sometimes be a hard task, and a well deserved ale is needed. Speaking of which, I’ve been lucky enough try many of the Robinsons range, so below, I give to you my tasting notes –

Old Tom – 8.5%

Recognised as one of the most famous strong ales in both national and international worlds, receiving Gold for the award of Worlds Best Ale at the third annual World Beer Awards. They also won at the same ceremony the recognition of the World’s Best Dark Ale, The World’s Best Strong Ale and the Worlds Best Barley Wine. It also boasts awards from CAMRA as the Supreme Champion Winter Beer of Britain three times at the National Winter Ales Festival.
Aromas of fresh malt hit your nose straight away following by an instant mouth-watering effect of the rich malt that combines with a deep, almost port-like flavour. A well-balanced after-taste of bitter hops and dark cherry fruits gives it a lasting flavour.

Old Tom Chocolate – 6%

Developed by Robinson’s with the renowned chocolatier Simon Dunn. Aromas of chocolate dominate the nose and upon taste, a sweet and an almost fresh chocolate palate. A hint of hops and a slight roasted malt flavour linger.

Old Tom Ginger – 6%

A combination of Robinsons Old Tom and Fentiman’s Ginger Beer, which uses a traditional recipe dating back to 1900. On the nose, a soft ginger aroma  with a slight fresh malt following close behind. The ginger becomes a base figure on the palate and presents itself in a slow burst of flavour. Hints of cherry fruits with a slight sweet yet more bitter balance of the hops follows until a smooth ginger after-taste that leaves a slight tingle in the back of your throat.

Unicorn
Unicorn

Long Kiss Goodnight – 3.9%

A seasonal offering. A rather warm, floral mix of toffee and spice on the nose, with a rich, hoppy biscuit taste on the palate. Unfortunately no longer available.

‘build a rocket boys!’ 4%

Designed by Manchester band Elbow. The nose enjoys a slight bitterness with fresh hops mellowing their way down. The palate gets a slow burst of sweet fruit with only a hint of bitterness on the tongue. A fresh, slight citrus note, lasts long on the after-taste with malt flavour staying on your lips.

Dizzy Blonde – 3.8%

Inspired by the use of Amarillo hops from the States. Fresh malt nose with a high aroma of zest that follows soon after. Rather light on the palate with the zest coming through and creating a crisp yet slightly dry ending.

Unicorn – 4.3%

Brewed since 1896. A slight dark malt on the nose with hints of spice making a presence. Soft on the palate with a smooth offering, but changes between a slightly bitter and sweet flavour profile.

Hoptimus Prime – 4.1%

Seasonal offering. Fresh and light on the nose with the fruity hops dominating. A light malt flavour on the palate, the fruity hops coming through soon after to develop a crisp finish.

1892 – 3.3%

Unicorn’s younger brother. A combination of malt, roasted nut and caramel on the nose allowing a sweet palate of the three with a rather hoppy, dry end.

Cheshire Chocolate Porter – 6%

Brewed for Marks & Spencer in conjunction with chocolatier Simon Dunn. Caramel and deep chocolate aromas on the nose with a slight sweetness following. Nice kick start on the palate with the bitterness mellowing into a milk chocolate and smooth vanilla that lingers slightly.

Frederic’s Great British Alcoholic Ginger Beer – 3.8%

Lemonade citrus and fresh ginger dominate the nose and palate, with lots of fiery ginger coming through near the end. Very hoppy, although a low carbonation.

Cheshire Brown Ale – 4.7%

Brewed for Marks & Spencer. Toffee, dark fruits and fudge aromas on the nose, with a scent of sweetness following. Well rounded flavours of the toffee and dark fruits that result in a smooth offering with a slightly roasted after-taste.

Cheshire Black – 4.1%

Treacle aromas dominate the nose with fruits and malt making there way through slowly. Rather rich on the palate with dark chocolate and roasted coffee presenting themselves. Slightly burnt feel with a dry finish.

Trooper – 4.8%

Fresh, soft malt with citrus dicing through near the end. Well-balanced onto the palate, edging more onto the malt, creating a mouth-watering effect that lingers with subtle hops. Long.

Trooper Red ‘n’ Black – 6.8%

A limited edition expression which is a modern take on a recipe that dates back to the 1850’s.
Rich hops on the nose with a thick, toasted note coming through. Soft, sweet flavours of caramel on the palate, with subtle cocoa resulting in a thin finish of honey.

Simon Rimmer Presents A Beer To Go With Curry – 5%

A golden lager, the nose gave a ripe, fresh lemon aroma whilst the palate enjoyed a crisp, sweet flavour with a lingering freshness. With Kashmiri butter chicken curry, it became very smooth with a crisp tingle on the tongue and a slight dryness near the end. Lemon lingers both times.

Simon Rimmer Presents A Beer To Go With Steak – 4.4%

A ruby red ale, a rich roasted aroma on the nose with hints of dried chocolate slowly following. The palate enjoys a very light, rather hoppy feel with fresh citrus flavours. With Jim Beam marinated rump steak (medium rare), the malts blended well with the Jim Beam bourbon flavours, and created a long flavour profile of chocolate and toffee, with the citrus creating a slight sharp ending.

Simon Rimmer Presents A Beer To Go With Chicken – 4%

A golden ale, a rather soft corn scent on the nose, but develops into a zest dominated finish. Instant fizz on the palate, light with a crisp refreshing finish. Slight bitterness. With chicken pieces drizzled with mushroom and onion sauce, the chicken developed more flavour alongside the citrus zest, with the bitterness slightly counteracting the sauce to create a well-balanced feel.

A rather extensive portfolio they have, and I’ve only personally gone through around half of it. I still have names such as Double Hop and Hartleys to sample and hopefully enjoy.

Robinsons cover all aspects of the consumers idea of an ale. From award-winning and high strength in their Old Tom, to roasted stoat in Cheshire Black, Golden Zest in Dizzy Blonde to the premium Unicorn and the future of beer and food matching with ‘A Beer To Go With . .’. With this, my love of ale can sometimes be centred around one name, and almost a fail safe to an extent. Like I mentioned at the beginning, I will always try something new, especially if it is local, but when you have a brewery who ticks all the boxes, and has a hell of a family history to match, sometimes familiarity can get you the furthest.

You can purchase the majority of the Robinsons beer range here as well as in selected supermarkets.

Check out the rest of the photos of there new visitors centre and brewery via my Facebook page. You can also find photos of the ale’s themselves here.

© David Marsland and Drinks Enthusiast 2016. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

A ‘Bald’ New Concept From Simon Rimmer

Simon Rimmer

Much has been written about matching food with wine. But what about our national tipple, beer? Despite the growing trend to match beer with food, you’d be hard pushed to find a beer which has actually been brewed to go expressly with food… until now! Highly acclaimed celebrity chef and restaurateur Simon Rimmer has teamed up with legendary award winning family brewers Robinsons to create three very unique bottled beers, specially handcrafted, to go with steak, chicken and curry.

Established chef and broadcaster, Simon Rimmer is well-known and loved for his culinary talents; owning highly successful vegetarian restaurant – Greens – in Manchester and Earle, a modern brassiere in Cheshire, selling over 100,000 copies of his delectable cookbooks, and co-presenting on Channel 4’s ever-popular Sunday Brunch with Tim Lovejoy.

But as Simon launches his fifth cookery book in April, and Sunday Brunch celebrates its first anniversary, Simon is also getting ready to launch his very own beer in collaboration with Robinsons.

“Every bloke wants to create his own perfect pint… I’m the luckiest bloke in the world because I get to create three,” says Simon. “Not only can beer be used as a key ingredient in a wide range of recipes, but it is also a great accompaniment to enjoy alongside our favourite dishes; complementing and bringing out the very best flavours in our food as the world’s best wines do. The subtleties of beer are perfect for complex food matching.”

The beer is being brewed by Robinsons, one of Britain’s most respected independent family-owned brewers, who have been brewing award-winning beers from their Unicorn Brewery based in Stockport for more than 175 years.  Robinsons are probably best known for their legendary ‘Old Tom’ strong ale, which has been voted ‘World’s Best Beer’ by the international Beers of the World publication, but in the last 12 months it is authenticity which has been brewing success for the Cheshire family brewers, namely in the form of their newer brands Dizzy Blonde and ‘build a rocket boys!’ beer which they produced in partnership with Manchester band elbow.

Simon says “Robinsons were the ideal partner being so close to Manchester, of excellent reputation, and most importantly an independent family-run brewery who share my passion for beer and food innovation.”

The new beer range is being brewed to Simon’s own specifications after a series of beer tastings at the brewery. Simon sampled a range of Robinsons’ ales to shortlist his preferred style of beer, taste and colour before deciding on three distinctive styles to go perfectly with steak, chicken and curry. Simon Rimmer’s trio range will be aimed at men and women, both as purchasers and drinkers, available in bottle only, and on the back of each bottle there will be a recipe to complement each beer.

John Robinson, Brand Manager at Robinsons Brewery is looking forward to the new product launch: “We are delighted to partner Simon Rimmer – not only does he genuinely enjoy a good pint of cask ale, but his target audience comfortably fit the profile of our core customers. This new range is moving beer into a different arena; and for the first time is designed for the consumer to specifically enjoy with food. This is the perfect platform to exhibit our passion for beer and food matching.”

With more than 360 pubs across Cheshire, Cumbria and north Wales, Derbyshire and the North West, food and beer matching has always been an integral part of the Robinsons concept and they even host an annual ‘Have you got the bottle?’ Chef’s Challenge designed to inspire innovation with beer across their pub estate.

Together, the culinary connoisseur and the unshakable ‘beeroisseurs’ are proving that beer is the new wine and hops are the new grapes.

Robinson’s Pub on the Hub

Look what’s coming to this years Manchester Food & Drink Festival! –

Stockport based brewery, Robinsons, has 360 pubs situated within the stunning settings of Cheshire, Derbyshire, Cumbria and Wales, but between the 27th September and the 4th October, Manchester Food and Drink Festival will play host to its 361st – The Pub on the Hub!

We’re very excited to announce that Robinsons Pub on the Hub is back for its third year running to grace Albert Square with its impressive range of beers – all brewed with their brand new Brew House which has the largest Hopnik in the world!

The Pub on the Hub will be the city’s very own pop up beer house with a bounty of Robinson’s cask ales, cosy furnishings, pub games and everything you’d expect from your local boozer… Plus a few surprises thrown in. 

Robinson’s have revealed that the superstar beers to be served include: Unicorn, Dizzy Blonde, 1892, Double Hop, Cwrw’r Ddraig Aur, Old Tom, XB, Cumbria Way, elbow’s ‘build a rocket boys!’, Green Bullet and even a one-off MFDF Ale!

We’re leaving it up to you, the public, to come up with the best name for the MFDF 15th anniversary ale, so please email your suggestions to pickme@foodanddrinkfestival. A shortlist will be drawn up and the favourite will be chosen by the festival directors and Mr. John Robinson himself!

 

Looks like this years festival is shaping up quite nicely! Hope to see as many of you as possible at the bar!