Beer and Food Pairing

12/06/2026

https://youtu.be/Ns-aJUls_pc
Finally, our video on the Newcastle Breweries and Newcastle Brown Ale. Enjoy!!

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11/06/2026

Popped into this cracking bakery. Needed to get a fix!!! A wonderful local bakery and an amazing asset to the local community. Oh yer, did I mention, amazing Stotties!!!!!

08/06/2026

Not long now till our next video is out!! Bit of a clue in this photo 😜

07/06/2026

More top knowledge! 🍻

BEER CRIMES AND SPARKLERS... Tim’s Pint School is back. 🍺

Q. What actually happens when a cask is “vented”?

A. It releases the pressure built up by CO₂ and allows the beer to breathe, continuing its conditioning and maturing process.

Q. Why do some pubs use sparklers and others refuse to? 🍺

A. A sparkler on a handpull forces the beer through small holes, creating a tighter, creamier head and giving the pint a lovely smooth texture. The purists who don’t use one would say it gives a more natural flavour. My preference is a sparkler though.

Q. What’s the difference between a blonde ale, a pale ale and a golden ale? 🌾

A. Traditionally, a pale ale was simply an ale that was paler than a porter or stout.

These days, it’s often associated with stronger, more hop-forward beers such as IPAs.

Golden ales and blonde ales, certainly for me, are a modern take on a British classic — the bitter — using less-coloured malts.

Q. Why do some beers cling to the glass and leave rings down the side? 🍻

A. Generally, that’s down to the cleanliness of the glass.

Q. Why do some people say cask ale is “alive”? 🍺

A. Because cask ale is a living, breathing product. It isn’t pasteurised, and it has to be kept in the right condition.

Q. Does Tim pull a face when someone asks for lager? 😬

No. Lager has its place in society — and I’m actually partial to one, especially our Northern Soul.

Q. What beer crime would Tim bring back the stocks for? ⚖️

A. Mass-produced versions of traditionally great beers, where the recipe has been changed so much they’re not even a shadow of their former selves.

fans

03/05/2026

https://youtu.be/CALK7F6JfSA

Beer Mustard!! We show you how to make a delicious and punchy mustard using a great beer from Pennine Brewing Co....Obviously!!

Beer Mustard - How to make a mustard combining beer into the condiment.

01/05/2026

Beer knowledge from the best.....yours truly!!!! 😘🍺🍻
Pennine Brewing Co

🍺 Tim’s Pint School #4
with our award-winning head brewer

Which ingredient has the biggest impact?
👉 Yeast.
It changes everything. English yeast = classic bitter.
German Hefeweizen yeast = banana notes. Same base… totally different beer.

Hardest beer to get right?
👉 Red ale.
For me, it’s a nightmare to brew. I love to brew porters and stouts – but some others find those hard. So it’s swings and roundabouts.

How much experimentation goes into a brew?
👉 Officially none - it’s all experience and a lot of research. I am fortunate because the people I have worked with have helped me over the years.

What if fermentation goes wrong?
👉 This is very, very rare but if it happens, you lose a brew. There’s no point taking chances.

How do you keep beer consistent?
👉 Brew it the same way. Every time. No deviation.

Traditional vs modern brewing?
👉 Ingredients. According to German purity laws, beer should only use water, yeast, malts, barley and hops. That’s traditional beer. Modern beers sometimes use fruits, flowers and any fermentable ingredient. But at Pennine, we’re still traditional – that’s what we’re passionate about, although we do like to experiment from time to time.



fans

26/04/2026

The hops this year are already getting carried away with themselves!
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22/04/2026

https://youtu.be/59Wz_VzYnWg?si=LH4qCQyWzq5hXqaE

Our latest instalment. We make a delicious lasagna on the Clementi - Outdoor Cooking wood fired oven and pair with a perfect amber beer from Pennine Brewing Co. Enjoy 🍻

2 likes. "Wood Fired Oven - Cooking a Lasagne in our Clementi Wood fired oven."

18/04/2026

Outdoor Cooking. Beer and Burger the perfect combination 🍻 Pennine Brewing Co

17/04/2026

Great pub, great food and great beer. This is how it should be. Amazing commitment and dedication in looking after the cask beer. Well done Alan and The Bay Horse Heighington. Cheers 🍻

Five casks. One pub. And a pint that keeps flying out. 🍺

Dropped off five casks of 'Millie George' to Alan at the Bay Horse, Heighington - one of our many loyal customers and a proper supporter of Pennine pints 👏

The 4% blonde ale has gone down a storm with the locals… and it turns out it’s Alan’s favourite pint too 🍻

Keep an eye out... we’ll be catching up with Alan soon for a longer chat about cellar craft and the secrets behind a proper pint 👀