“St Michael becomes patron saint of bottle-conditioned beers” runs the front page headline of the October issue of ‘What’s Brewing’, CAMRA’s monthly newspaper.

The story is all about Marks & Spencer’s launch of a new range of British regional beers, and in particular the presentation of a separate category identifying bottle-conditioned ales.

Four labels in particular are fronting this new initiative, and without our engagement in any part of the selection process, three out of the four beers have the finger prints of Robin Appel Ltd all over them:-

‘Norfolk Bitter’ – brewed by Woodforde’s Broadland Brewery uses Maris Otter malt. (But for the individual effort of Robin Appel back in the early 90’s, Maris Otter would almost certainly have been condemned to just a 2 kilo sample in the archive of the national gene pool. Robin Appel Ltd is now the joint maintainer of the variety.)

‘Buckinghamshire Ale’ – brewed by Vale Brewery again uses Maris Otter malt, but hand-made Maris Otter malt made at Warminster Maltings.

‘Organic Scottish Ale’ - brewed by the Black Isle Brewery uses Organic Cellar malt, hand-made at Warminster Maltings.

The fourth beer is ‘Yorkshire Bitter’ brewed by the Cropton Brewery using Optic malt from Yorkshire’s maltster, Thom.Fawcett & Sons Ltd.

This announcement is yet more testimony to the vision, commitment and achievements of all those involved in our malting barley trading initiatives, which continue to excite new opportunities aimed at lifting the perception of fine ales to equal that of fine wines. Slowly we are getting there, and it is another significant step when we can say to our barley suppliers there is beer in the High Street which is truly YOUR M&S!

RSWA

10.10.07.

P.S. Staff of Robin Appel Ltd will be carrying samples of these beers in their cars in the run up to Christmas. When you are placing your spring seed order with them be sure to ask for a bottle or two.

P.P.S. Maris Otter is being grown under an Organic regime for the first time this year. If it can be done successfully (it was first introduced in 1966!), it could represent the pinnacle of malting barley achievement.