Hobgoblin

My local in Liverpool has it on and off.

I won't drink it due to the pub normally having better beer to drink anyway, and more importantly it is not the same beer it once was. They've reduced the ABV.
 
moodymick said:
Professor Blighty said:
I had no idea it ha been around that long! I thought it was something new. :roll:
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It's brewed at Marston's in Burton-on-Trent. Went there on a 'cultural' visit with work last year, nice stuff, but I still prefer Pedigree.
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Hobgoblin? I think you'll find it's brewed at the Wychwood Brewery in Witney, Oxfordshire - I grew up there and when I visited last week I could smell the mash and hops wafting down the High Street.
 
Rev-O said:
moodymick said:
Professor Blighty said:
I had no idea it ha been around that long! I thought it was something new. :roll:
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It's brewed at Marston's in Burton-on-Trent. Went there on a 'cultural' visit with work last year, nice stuff, but I still prefer Pedigree.
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Hobgoblin? I think you'll find it's brewed at the Wychwood Brewery in Witney, Oxfordshire - I grew up there and when I visited last week I could smell the mash and hops wafting down the High Street.
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That's funny, they had these big vats with Hobgoblin written on the side as it was fermenting and lots and lots of bottles in the erm.. bottling area being filled. Bearing in mind that Marston's own Wychwood (& Brakespeare's) It is quiite plausable that there is some reciprocal production thingy going on, maybe the bottled stuff and draft are made at different locations to make the bottling expense cheaper :|
 
As is increasingly common in the "volume" brewing industry, brewing at many places under licence is becoming increasingly common... Whilst Wychwood isn't exactly Bass-Charrington or Scottish-Courage in terms of volume, it's still a multimegalitre concern.

Good to quaff a brew where you can talk to the brewer, even (after the right hygiene regime is followed) have a stir of the mash so you feel like you brewed it yourself :lol:
 
Say it aint so!

Damn - if they tried making any appellation d'origine contrôlée (AOC) wine or cheese outside of the strictly demarcated zone there'd be hell to pay. Same for Single Malt Scotch or any local delicacy.

Raw materials / ingredients (esp. water) and manufacturing plant / equipment can be very site specific.

:(

Mcdonalds, anyone?
 
Rev-O said:
Say it aint so!

Damn - if they tried making any appellation d'origine contrôlée (AOC) wine or cheese outside of the strictly demarcated zone there'd be hell to pay. Same for Single Malt Scotch or any local delicacy.

Raw materials / ingredients (esp. water) and manufacturing plant / equipment can be very site specific.

:(
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Well they did that for Newcastle Brown Ale, then Scottish Courage applied to have the origin widened to allow them to move the brewery from Newcastle to Gateshead.... then to scrap it altogether so they could close that brewery and make 100 miles away in Tadcaster (in a plant that made John Smith's)
 
Here's the brewery site.
<!-- m --><a class="postlink" href="http://www.wychwood.co.uk/enter">http://www.wychwood.co.uk/enter</a><!-- m -->
 
I thought it was a sad day when they moved Newcastle Brown Ale from Newcastle to Gateshead but moving it to Yorkshire was a step too far. There are a few microbreweries around here and brown ale is still brewed in the North East.

From Mordue brewery: <!-- m --><a class="postlink" href="http://www.morduebrewery.com/beers/beer.php?beers_id=5">http://www.morduebrewery.com/beers/beer.php?beers_id=5</a><!-- m -->

Sunderland lost its major brewery (Vaux) over 10 years ago but Double Maxim (Sunderland's Brown Ale) is now being brewed again in the North East: <!-- m --><a class="postlink" href="http://www.maximbrewery.co.uk/">http://www.maximbrewery.co.uk/</a><!-- m --> (Houghton-le-Spring is technically within Sunderland although it has a Durham postcode)
 
hunnymonster said:
As is increasingly common in the "volume" brewing industry, brewing at many places under licence is becoming increasingly common... Whilst Wychwood isn't exactly Bass-Charrington or Scottish-Courage in terms of volume, it's still a multimegalitre concern.

Good to quaff a brew where you can talk to the brewer, even (after the right hygiene regime is followed) have a stir of the mash so you feel like you brewed it yourself :lol:
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Happened in Liverpool with Higsons. Got taken over by Boddies who eventually went as well all thanks to Whitbread.

Cains (previous brewery before Higsons) reopened the brewery and all was going well till the current owners did a reverse takeover of 100 pubs and promptly went bust. They seperated original pubs and brewery and bought them back on the cheap. And the beer is getting worse.

Thank god we have quite a few micros including George Wrights and Liverpool Organic to make up for it... :lol:
 
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