Stringers Sharp & Dry Damson Beer with Damson Cobbler
I’ll be putting up quite few posts about Cumbria over the next couple of weeks, following a week’s holiday there and an only partially successful attempt to walk the Cumbria Way. The full 72 mile Cumbria Way starts in Ulverston, and it seems appropriate to mention Stringers, the excellent brewery based there.
Presumably only due to Stringers’ capacity, we don’t get a lot of their beers in Leeds, but you can buy their very satisfying Amarillo-hopped bottled IPA in Booths and recently North Bar did a tap takeover event. I managed to pop in to North for a couple of halves after work and picked up two of their special bottles to take home with me, one of which was a damson beer.
Damsons are small plums and are particularly associated with Westmorland, specifically the Lyth and Winster valleys near Kendal. Unfortunately there has been a particularly poor crop in Cumbria this year, so I’m not sure if this beer was actually made with local damsons.
To go with the beer, we (primarily Kate) made a damson cobbler/crumble from a recipe by Dan Lepard. The small, sharp damsons that we used were from Kent and had been bought from the new fruit and veg stall that has recently filled a greengrocer-shaped hole in Chapel Allerton.
The beer itself is billed as being sharp and dry, to make it clear that although it is a fruit beer, it won’t be sweet. Pouring as dark as a Belgian dubbel, it had a crisp blackcurrant nose and a dry, tart and, in fact, slightly lambic, gueuzey sourness.
I enjoyed the beer a lot, but I think the sweet, sharp damson crumble wasn’t necessarily the best match for it. Next time I have one of these beers I think I’ll try it with a nice creamy hard cheese, perhaps a Lancashire, to balance the acidity.