This week on Beer, Together, we take on something completely different — Fresh Pulp from Buxton Brewery, a 6% double dry-hopped New England IPA… and let’s just say, it divides opinion.

From the first pour, this one is loud. Hazy, juicy, and packed with tropical fruit flavours — pineapple, mango, citrus — it’s a full-on fruit assault. But does more flavour actually mean a better beer?

We break down:

• What double dry hopping really does to a beer
• Why NEIPAs (New England IPAs) are so hazy and fruit-forward
• The role of hops like Citra, Chinook, Centennial, El Dorado… and the newer British Harlequin hop
• Whether beers like this are built for enthusiasts… or just for trying once

There’s also a proper reality check on drinkability. At 6%, this isn’t your easy-going pint — it’s a first drink of the nightbeer… if that.

We also dive into:

• The story of Buxton Brewery — from a 40L garage setup in 2009 to a full-scale operation
• Our own (failed) home brewing adventures
• Why some beers fight your food instead of complementing it
• And where this actually fits in a real drinking occasion

🍽️ Food Pairings?
Surprisingly, this one leans toward bold, punchy flavours:

• Kimchi fried chicken
• Salty cheeses
• Pickles & relishes

⚖️ Choose Your Fighter
Can anything beat our reigning champion Neck Oil?

We score on:

• Flavour
• Drinkability
• Occasion

…and let’s just say, Fresh Pulp has a fight on its hands.

🍺 This is what Beer, Together is all about — trying beers you might not pick yourself, figuring out where they fit (if they fit at all), and having a proper conversation about it.

👍 Tried Fresh Pulp? Agree or completely disagree with us?

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Bank Holiday Sunday. No work tomorrow. A 500ml bottle of Adnams Ghost Ship… this could go anywhere.

This week on Beer, Together, we’re drinking one of the UK’s most recognisable ales — and asking a simple question: is Ghost Ship actually good, or is it just the safest pint in the pub?

Brewed in Southwold by Adnams, Ghost Ship has quietly become a staple across pubs, supermarkets and bottle shops. It’s the beer you order when you walk into a place and think, “I’ll start here while I work out if this pub knows what it’s doing.”

We get into:

• That citrus hit (lemon, lime) and subtle floral notes
• The biscuity malt backbone and dry ale finish
• Why it feels fuller than a lager but softer than a big IPA
• How it bridges the gap between traditional bitter and modern craft beer

It’s not flashy. It’s not trendy. But it might be one of the most important beers in the UK right now.

We also go slightly off course (as always), covering:

• Southwold ghost stories, smuggling folklore and the Black Shuck legend
• Why seaside towns seem to have more ghosts than people
• The rise of low and no alcohol beer (including Ghost Ship 0.5%)
• Whether “bollocks” counts as a swear word (seriously)

Then it’s back to Choose Your Fighter, where Ghost Ship takes on Neck Oil across:

• Flavour
• Drinkability
• Occasion

Can the dependable pub classic finally knock the modern favourite off its perch?

Ghost Ship is a 4.5% pale ale that sits firmly in the “sessionable” category. It’s widely available, consistent, and easy to trust — which is exactly why it’s become such a go-to pint across the UK.

Flavour profile:

• Citrus: lemon, lime
• Light floral notes
• Biscuity, malty backbone
• Dry, slightly bitter finish

Food pairings:

• Fish & chips (perfect match)
• Sausage rolls
• Pizza
• Spicy food and curries
• Anything slightly oily (balances the bitterness)

We also explore why Ghost Ship works as a gateway beer:

• approachable for lager drinkers
• familiar for bitter drinkers
• a stepping stone into IPAs and craft beer

Adnams has been brewing in Southwold since the 19th century, with roots on the site going back much further. The brewery remains independent and produces a wide range of cask ales, bottled beers and low-alcohol options, while also investing heavily in sustainability and energy-efficient brewing.

This is a beer built on consistency, not hype — and in hospitality, that matters more than people think.

If you’re new to beer, Ghost Ship is often recommended as a starting point into ale. It has more flavour than lager, but without the heavy bitterness or intensity of stronger IPAs. That balance is a big reason why it’s become so widely stocked across the UK.

We also touch on how beers like this are handled in pubs. Unlike lager, cask-style ales rely more on proper storage, temperature and care — which is why ordering a familiar pint can tell you a lot about how well a pub is run.

There’s also a broader question: what actually counts as craft beer?
Using the Italian definition (independent, under 200,000 hectolitres, unpasteurised), Ghost Ship doesn’t fully qualify — but that raises an interesting point about how the term “craft” is used in the UK versus reality.

Whether you’re into traditional British ales, modern craft beer, or just looking for a reliable pint, Ghost Ship sits right in the middle — and that might be exactly why it works.

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Beer: Ghost Ship
Brewery: Adnams
Style: Pale Ale
ABV: 4.5%
Origin: Southwold, Suffolk

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Milk stout shouldn’t work in today’s craft beer scene… but somehow it still does.

Sweet, creamy, and completely different to anything else behind the bar — this one splits opinion fast. Is it a hidden classic… or a beer that never moved on?

This week on Beer, Together, we dive into Black Sheep Milk Stout and uncover what makes it so different from the Guinness, craft beers, and IPAs we’re used to. From the role of lactose in brewing to why it completely changes the drinking experience, this episode goes deep into a style that’s quietly been forgotten — but never disappeared.

We get into:
– Why milk stout tastes sweeter (and why that matters)
– The real difference between milk stout and dry stout
– Why Guinness feels completely different on draft vs bottle
– The story behind Black Sheep Brewery and its “outsider” roots
– How milk stout became associated with a very specific type of drinker
– And whether modern craft beer trends are accidentally bringing it back

There’s also a proper rabbit hole into pub culture — from historic Dublin pubs like the Gravediggers to the reality of how Guinness is brewed and consumed around the world (including a surprising twist involving Nigeria).

And as always, we break down the real-world experience:
– When would you actually drink this?
– What food does it go with (and what definitely doesn’t)?
– Is it a one-and-done beer… or something you’d come back to?

If you’re into craft beer, UK pubs, beer reviews, or just honest conversations about drinking culture, this one’s a proper deep dive into a style most people overlook — but probably shouldn’t.

Whether you’re exploring the best beers in the UK, comparing craft beer vs mainstream beer, or just looking for a relaxed beer tasting podcast with real hospitality stories, this episode gives you a fresh perspective on where milk stout fits today.

Give it a listen, follow the podcast, and share it with someone who thinks they “don’t like stout” — this might change their mind.

Keywords:
milk stout, craft beer UK, stout vs Guinness, beer tasting podcast, UK pub culture, Black Sheep Brewery, sweet stout, beer reviews, hospitality stories, drinking culture, food and beer pairing, classic beers, British pubs, craft vs mainstream beer

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#Stout #HospitalityLife #DrinkingCulture #UKPubs #BeerTasting