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Ruby ale

Following on from yesterday’s post about the suitability of beers to drink with a curry, I was reading through a press release about the greatly increased sales of Worthington’s White Shield (apparently up by 150%) which claims that WWS is “a great partner for food – mature cheddar or stilton, rich meaty dishes, barbequed and chargrilled meat and vegetables and meat curries”.  Interesting, I thought – and worth investigating.

I’ll be honest – I haven’t drunk White Shield for quite some time.  I was introduced to it in the 1970’s by my mate Alwyn who was a beer taster (OK – “quality control”, but it involved tasting the stuff) at the Bass brewery in Sheffield.  It was my first experience of a bottle-conditioned beer, and was a rare treat, being more expensive than the Stones Bitter that we usually drank (that means it probably cost about a shilling a bottle – no, seriously!).  I was never particularly good at pouring the stuff – being a Yorkshireman I didn’t want to waste any of it, so frequently ended up pouring half the sediment into my glass.  Anyway, the usual practice was to get just about to the bottom of your glass, with maybe a drop of beer left, then pour in the sediment from the bottle and knock it back – “it’ll do thee good”.  It disappeared from the shelves for a while, but has been back in production – back in Burton – for a few years now, but I just haven’t got round to trying it again.

Anyway, back to the curry.  To be fair, the Worthington’s White Shield website actually suggests it as an aperitif before a curry, rather than drinking it with the curry, and that makes more sense to me.  I still think that with a curry you need to drink something that you don’t have to worry about overpowering the taste of – and to me that means lager.  Neat website by the way – worth a look.

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