Sunday, 8 October 2017



That's right. We're going to party like it's 2049, except for the fact that anyone using the word 'party' as a verb should be beaten with sticks and it isn't a party, but rather Chertsey's premier Beer and Pie themed event.

This year, the theme honours the return of Rick Deckard and the legendary sci-if masterpiece that is Bladerunner in my annual vain attempt to impose some sort of creative boundary on this ramshackle nonsense. And because I like Bladerunner.


After a skinful of homebrew, you can bet your sweet ass they do.

Here's the stuff.

Everything you need to know about the rules and categories
Recipe and instructions for the 2017 competition ale

If you can't be bothered to read all that (whatevs) here's the executive summary:

1. Make a beer
2. Give it a name and put that name on a label
3. Bring it to the Swan on 16 December


1. Make a pie
2. Remember what you put in it
3. Bring it to the Swan on 16 December



1. Make a flavoured spirit (or dig an old one out of the cupboard)
2. Remember what you put in it
3. Bring it to the Swan on 16 December

Everything you need to know about entering the 2017 Chertsey Beer, Pie and Oddka Challenge


"I need ya, Decks. This is a bad one, the worst yet. I need the old blade runner, I need your magic."

When and where

The final will be held at 4pm on Saturday 16 December at THE SWAN, Chertsey. This is confirmed. Write it in blood somewhere you won't forget it.

Prize categories


All entries in this category must be a permutation of the competition recipe: Build-Your-Own Replicant Ale. With everyone brewing roughly the same thing, it creates a level playing field and ensures this is a challenge based on brewing skill rather than who has the most toys and/or can throw together the fanciest recipe. Myles.


The name may be of any length and in any language, so long as it fits on the bottle and is acceptable for a (fairly broadminded) family audience. The winner will be selected by popular vote from all beers entered. Competitors will need to make a short presentation to the audience on how they arrived at the name. Again, this may take the form of a short written submission, oral submission (fnar!) or an explanation through the medium of interpretative dance. Additional points for flair. Ballet pumps not provided.


This may be of any format or size, so long as it fits on the bottle. The name of the beer must be clearly legible. Competitors must declare (honestly) who created the artwork for their label and must describe the creative journey that led to its creation. Additional merit for flair in presentation. 


This will be the fifth year the piemakers join the brewers at the bleeding edge of the human imagination. The pie may be of the style, size and recipe of your choosing. A pie is defined as any foodstuff elevated to greatness by being enclosed in pastry. Enclosed may mean either in its entirety or just the lid.


This is the third year for the exciting, multi-coloured, expansively flavoured category we would have called ODDKA, but for the copyright infringement. It's any spirit plus any flavour you see fit to marry together in a single bottle. In the interests of fairness to the less 'alcopop' flavourings and to drive diversity (humans and replicants can peacefully co-exist) we're going to persevere with three categories:

- SWEET NATURAL (for example fruit + sugar)
- SWEET ARTIFICIAL (for example candy)


All competitors must submit the following on competition day:

Best Beer

- Two unmarked bottles of your competition beer for the blind taste test.
- One bottle of your competition beer bearing your beer's label and name.

Best Pie

- One unmarked pie for the blind taste test, bearing a card with a brief description of the ingredients. 

Best Oddka

- One unmarked (small) bottle of oddka for the blind taste test. Please write somewhere on the bottle what the spirit and flavour combination is, i.e. vodka and Werther's Originals. Operation Yew Tree has been notified.


Best Recipe Beer 2015 will be judged by Hugo Anderson, a professional brewer who is also an all-round smashing bloke and sainted individual. Despite having, in previous years, been catastrophically hung over, Hugo never fails to be a model of professionalism in the face of some fairly 'challenging' ales, many of which I have personally brewed. Each beer will be 'blind tasted' according to a randomised list (so no possibility of favouritism) and will be scored on points given for Taste, Head and Clarity. In the event of a tiebreak, the judge will have the casting vote.

Best Label will be voted for by the brewers and their supporters on a one-person-one-vote basis. The winner will be selected by popular vote.

Best Name will be voted for by the brewers and their supporters on a one-person-one-vote basis. The winner will be selected by popular vote.

Best Pie will be judged by Rob Betteridge, a pie man of the highest order. This is a blind tasting, although if Rob likes it, don't expect too much to be left over.

Best Flavoured Spirit will be judged by the recklessly heroic Colin Carter, former chef, bon vivant and all round good egg, who returns to the fold after spending a year dead for tax reasons. Whether or not Rachel joins him at the coal face is yet to be confirmed. Each oddka will be 'blind tasted' according to a randomised list (so, again, no possibility of favouritism) and will be scored on Taste alone. In the event of a tiebreak, the judge(s) will have the casting vote.

Build-Your-Own Replicant Ale (2017)

Like a one person Tyrell Corporation, you're about to embark on creating life. The sort of life that can alter your perception of the world around you and question your very existence. 

The following recipe will make you 5 gallons - approximately 40 pints (or 32 pints if you make it strong, the way Eldon Tyrell intended). 

The average cost of a homebrewed pint is about £1. Seriously. You can't get bonced for less.


You need them. These are the one ones you need. There are plenty of other things you can add, so don't feel restricted. It's your beer. Own it. 

1. Malt Extract 

This is the bedrock of your brew and its job is to provide the sugars for fermentation, the body to your beer and flavour. There are many different types of extract, the main ones being light, medium and dark, each affecting flavour and colour, with darker generally meaning stronger. It comes either as gloopy brown liquid malt extract (LME) in a big can or as powdered dried malt extract (DME or spraymalt) in a bag. The advantage of dried is that it's cheaper and doesn't give you that 'homebrew taste' that Sean always complains about.

2.  Sugar

Like malt extract, the main purpose of this sugar is fermentation, with some responsibility for body and flavour. Some sugars are 100% fermentable and your yeast will eat the lot, leaving no trace in your final beer. Other sugars are non-fermentable, or contain flavours that are non-fermentable, and these hang around in your beer adding specific notes to the taste, like making it sweeter, more caramelly, more cidery, etc. You can use pretty much anything as a source of sugar - glucose, brown sugar, demarara, honey, molasses, etc., with varying effects. Most home brewers use bog standard cane sugar (but not beet - apparently it can make your beer ropey, as I have since discovered after using it a few years ago). I still make ropey beer, but at least the sugar isn't to blame.

3. Crystal Malt

The main function of your crystal malt, which looks like a hybrid of muesli and fine gravel, is flavour. Basically, it's a malt that they've frigged about with to convert its sugars into stuff that can't be fermented, so it hangs around in your beer imparting flavour. That flavour is the toffee/caramel that you get in virtually all ales. It also brings sweetness. Again, there are heaps of different kinds of crystal malt, broadly ranging from light to dark, with darker being stronger/nuttier.

4. Hops

These supply bitterness, aroma and preservative properties and usually come in tight, vacuum-packed blocks that look a bit like something you might try and hide in your luggage after a long weekend in Amsterdam. It's an indigenous English hardy perennial climber that grows like a weed pretty much wherever you let it. You can pick and dry your own wild hops, but for the sake of consistency and because brewing beer for many is onerous enough, let's stick to cultivated hops. Hops contain acids, that are mainly responsible for bittering, and essential oils which add aroma. Because the essential oils are fragile and don't like being boiled to buggery, hops are usually added in stages, with bittering (or 'coppering') hops going in first and late hops going in right at the end of the boil so their oils survive. You can even dry hop a beer by adding them to the bucket during fermentation. I don't know about you, but I'm learning a lot.

5. Yeast

This tiny fungus is your active ingredient and usually comes in either an air-tight tub or a little foil packet. This is the party starter without which there is no party - it is the single ingredient that will do most to define the success of your beer - so it's really important to get the right one. Any old yeast will not do. There's an entire industry dedicated to cultivating specific yeasts for specific jobs and happily, ale yeast is high on their list of priorities. 

6. Water

Water is water, right? Wrong. Water has two or three variables you need to consider. First, tap water has additives, like halogens, that can affect the taste of your beer. Second, water varies in hardness. Traditional British 'Burton' Ales call for special water, so you may need to add gypsum (calcium sulphate) to your brew. Finally, I said you're going to make 40 pints, but if you use less water (say enough for 32 pints) you'll get stronger alcohol and more intense flavour.

You will also need:

- Beer finings, which clear your beer during its first fermentation (in the bucket) by dragging all those fugging fogging particles down to the bottom.
- More sugar, which you'll use to get second fermentation started when you bottle this bad boy.


Malt extract: Between 2.25kg and 3.4kg of the dry stuff. The more you use, the stronger your beer. Add 20% to the weight for liquid extract.

Sugar: This should be in proportion to your malt extract. Go for roughly 15% of the weight of your dry extract. So if you're using 2.25kg of dry malt extract, use 340g of sugar. If you're using liquid malt extract, roughly 12.5% should do it.

Crystal malt: Somewhere between 250g and 400g, depending on how caramelly you want it. It's usual to go for more crystal in a stronger beer, but, hey, whose beer is this?

Bittering hops: These are the ones you're going to boil to buggery. They add the bitter taste, hence the name. Bullion, Brewer's Gold, Target and Challenger are a good bittering hops. Somewhere between 70 - 100g should do it.

Late hops: These are the ones you want for your delicate essential oils. You probably need less - somewhere between 30 - 80g - but again, it's up to you. Fuggles, Pilgrim and East Kent Goldings are, I'm told, very popular.

Yeast: Safale do a good batch of ale yeasts. We've used their No 4 in the past, but I'm sure the others in the series also do a fine job.

Brewing Equipment

You can beg, borrow or share a lot of this stuff with your friends. Or you can buy an off-the-shelf kit for about £20.

- 1 x Stockpot or similarly large saucepan (3 gallon)
- 1 x 5 gallon Fermenting Bucket with Lid
- 1 x Brewing Thermometer
- 1 x Long Handled Spoon (stainless steel or heatproof plastic)
- 4 x Brewing Bags for hops and crystal malt
- 1 x Large Colander or Strainer (metal not plastic)
- 1 x Siphon Tube
- 1 x Funnel
- 1 x Chlorine-based Sterilising Powder


You will need bottles sufficient to hold 36 to 40 pints. Equipment listed is for glass bottles with crown caps, because they look great and your beer just tastes better coming out of them.

- 40 x One Pint Bottles (you can either buy these new or recycle commercial ale bottles - these should be the robust, heavy duty type, i.e. Bombardier, not flimsy lager bottles that will blow up during fermentation)
- 1 x 100 Crown Caps (cheapest to buy in bags of 100)
- 1 x Crown Capper (a device that crimps the crown caps onto the bottles)

Alternatively, you can buy Grolsch-style homebrew bottles (don't use actual Grolsch bottles - they will blow up as well), or put them in plastic with screwtop lids. Don't, if you can avoid it. It's just wrong.

Making the Beer

Right, you've got all that stuff. Here's how to bring it all together into beer, glorious beer. Happily, it's dead easy.

Step One

1. Clear the decks. You need a fair amount of space to do this.

2. Sterilise all your equipment (fermenting bucket, thermometer, spoon, etc) according to the instructions on your sterilising powder. Make sure all steriliser is washed off, or it will kill your beer.

3. Fill your 3 gallon stockpot about two-thirds full of tap water (2 gallons or 7.5 litres).

4. Put stockpot full of water on stove.

5. Tie your crystal malt and your bittering hops into a brewing bag. Divide your late hops roughly in two and tie into separate bags, giving you three bags in total. Ensure the tops are tight or the ingredients will escape and float about in your beer.

6. When the stockpot is just starting bubble (NOT boil), slowly stir in your malt extract. If you're using liquid malt extract, warm the can in warm water first to make it runnier. Expect it to foam a lot. Don't panic.

7. Stir. Don't let anything stick to the bottom of the pot. And whatever you do DON'T LET IT BOIL OVER. It's a bugger to get off the stove.

8. As it comes to the boil, add your bag of crystal malt and bittering hops. Keep stirring to hold down the foaming.

9. Boil as hard as you can for 30 mins. Don't put a lid on it - it will only encourage the blighter to foam and boil over. Stir occasionally.

10. At the end of 30 mins, add the first bag of late hops. This will add essential oils.

11. Boil for another 15 minutes, then add the second bag of late hops.

12. After 5 minutes turn off the heat and leave the liquid to stand. Don't be tempted to go for longer. It will destroy all the magic.

13. Boil the kettle. This is to rinse out the bag full of hops and malts.

14. Strain the liquid stockpot mixture (the wort) into your sparklingly clean fermenting bucket, using the colander. Be really careful - hot sugary water burns like nothing else.

15. Rinse the bag of hops and crystal into the fermenting bucket, using the kettle of boiling water.

16. Top the fermenting bucket up to just below the 5 gallon mark with cold tap water and stir with your long-handled spoon.

17. You can now add your sugar, although some people think it's best to let your yeast have a pop at the chewier maltose for a couple of days before adding the much more readily digestible dextrose or sucrose to the mix. This may be nonsense, but if you don't think it is, see step 23.

18. When the temperature of the mix has dropped below 23°C, sprinkle the yeast onto the surface.

19. If you're using an air pump, now is the time. Place in fermenting bucket and let is bubble for about 4 hours, then put the lid on.

20. If you're not using an air pump, put the lid on.

21. Store in a place where the temperature can be maintained steadily somewhere between 17°C and 23°C. You can wrap your bucket in towels to insulate. Check the temperature daily.

22. The brew should start to foam/bubble and ferment after 12 to 18 hours.

23. If you didn't add your sugar at step 17, add it two or three days after the beer went in the bucket. If it's dextrose, be prepared for it to foam like a bastard and possibly attempt to escape. Thus speaks the voice of experience.

Note: Keep the lid on at all times to prevent infection by bacteria, other yeasts that will make your beer go off.

Step 2

1. After 3 to 7 days, fermentation will cease and your beer will stop foaming/bubbling, and go flat.

2. When you're sure fermentation is over, you may want to add finings. These help clear the beer and should be added - and the beer left to stand - according to the instructions on the packet. Once that's done, your beer is ready to bottle.

3. Sterilise your bottles, funnel, syphon and crown caps. Make sure the sterilising solution is washed off completely, or it will kill your beer!

4. Being careful not to stir up the yeast sediment at the bottom, move your fermenting bin back to the kitchen.

5. Pour a half teaspoon of sugar into each bottle. Use the funnel.

6. Siphon your beer into the bottles, being careful to leave 1.5 to 2 inches of air in the top of each.

7. Crown cap your bottles and leave for a minimum of three weeks. Bottles should be stored where the temperature is between 17°C and 23°C.

8. Don't open until the beer has cleared. You can usually tell when this has happened, even with the dark brown bottles, by holding up against the light. If it's clear and you can hear angels singing, it's ready to drink.

Saturday, 24 October 2015

It's the 'SEVEN DEADLY SINS' - the SEVENTH Chertsey Beer and Pie Challenge. Get brewing, mixing your oddkas and planning your pies!!!

This year is the SEVENTH year of the Beer Festival, so this year I've decided to give it the theme of the SEVEN DEADLY SINS. 

All the shizzle and ting.

Everything you need to know about the rules and categories
Recipe and instructions for the 2016 competition ale

If you can't be bothered to read all that (whatevs) here's the executive summary:

1. Make a beer
2. Give it a name and put that name on a label
3. Have it ready for 17 December

1. Make a pie
2. Remember what you put in it
3. Have it ready for 17 December


1. Make a flavoured spirit (or dig an old one out of the cupboard)
2. Remember what you put in it
3. Have it ready for 17 December

Sunday, 5 October 2014

Winners and photos from the 2013 Beer and Pie Challenge

So the 2014 Beer and Pie Challenge is upon us and, as per tradition, I have left it until now to post the results for last year's competition. In keeping with previous years, I have attempted to reconstruct events from memories, photographs and fragmentary documentary evidence - an exercise that this year is so bereft it has led me to question whether or not the 2013 Beer and Pie Challenge happened at all.

Listen, I've done the best I can. I think these are the results, but if I've arsed it up, do let me know. I have included Hugo's beer-soaked palimpsest and some other notes that were found tucked in a brew box in the attic. Oh, and I've drawn the following artistic impression of the award ceremony, which I have a vague recollection was terribly moving. If you have anything better, do share.

Best beer (grand prix)
Blind tasting letter included as key to the accompanying image.

Here's all the paperwork that survived and made it back to
ours. Hugo's scores, plus rankings for pie, label, name.
1. Dirty Harry (Sean Parry) J
2. Black Cat Milf Stout (Myles Willingale) J
3. Erkenwald 666 (Richard Jones) M
= 4. Headpuncher (Richard Cable) L
= 4. Peter Brew (Myles Willingale) D
= 4. Chertsey Gold (Colette Kitterhing) K
= 5. Islay Malt (Al Davis) F
= 5. Hoppy Christmas Vintage (Al Davis) G
= 5. Sibling Rivalry (Rod Hardcastle) A
= 6. Maiden Voyage (Gary Weber) E
= 6. Try Ale (Yuki Lindstrup) B
7. No Name Beer (Phil Boast) M
8. Killer with Vanilla (Richard Cable) I

Best pie

1. Three Nations Surprise (Tamie Inoue)
2. Game (Rod Hardcastle)
3. Black Bird Pie (Emma Willingale)

Also listed in the Blessed Company of Pie Makers:

  • Pork Pie Not Halaal (Mikakshi Bharal) SPECIAL MERIT
  • Sausage and Egg Picnic Pie (Nicky Penn)
  • Plumage to Catalonia (Lucy, Gabriel and Steve Wood)
  • Mini-me (Rod Hardcastle)
  • Delicious Kent (Tim and Barry Nunan)
  • Chertsey Fidget (Kayte Cable)
  • Not Your Average Pork Pie (Can Hewetson)

Best name

1. Erkenwald 666 (Richard Jones)

Best label

1. Chertsey Gold (Colette Kitterhing)

Prize winners and photos from the 2012 Beer and Pie Challenge [LINK]
Prize winners and photos from the 2011 Beer and Pie Challenge [LINK]
Prize winners and photos from the 2010 Beer Challenge [LINK]
Prize winners and photos from the 2009 Beer Challenge [LINK] 

Monday, 16 September 2013

Winners and photos from the 2012 Beer and Pie Challenge

Kate salutes her own victory in emphatic style
as Ham minesweeps the dregs
We knew it was a potentially explosive mix: the union of beer and pie in a single, festive competition, but sometimes you just have to roll the dice. In the ensuing mushroom cloud of shortcrust pastry and ale suds, all record of the event was strangely lost. Only now has it been reconstructed from old photos, graphic flashbacks and through a series of secret meetings with a shady insider known only as 'Deep Throat'.

Despite losing a fair few of the regular brewers to Christmas engagements, we still racked up a cracking 11 beers in two categories and a wildly impressive array of 12 pies fit to make a Frenchman choke on his petit fours. You are all a credit to the sterling traditions of Beer & Pie and towering examples of can-do spirit.

In addition we raised £50 for the RNLI. Every year we're one step closer to that crucial Chertsey lifeboat. You never know when the big one's coming.

Belated but heartfelt thanks go to our inestimable and often halfway sober beer judge Hugo Anderson; to the happiest man in Chertsey whose cherubic grin said all that needs to be said about the relationship between earthly bliss and a decent slice of pie, our pie judge, Rob Betteridge; and to Tony, the landlord of the Crown, who has apparently spent most of the year in renovations entirely based on the fallout from the Challenge. We salute you.

Pics will shortly be on Flickr and the full results are listed below!

From left: Rt Hon Hugo 'Pamela' Anderson (Beer Judge); Richard 'Ale Whale' Cable (Best Vintage - award assistant Jessame); Jaego 'Thor's Hammer' Cable (Best Label); Kate 'Arse, Drink, Feck, Cake' Smyth-Davys (Best Beer - award held by Hamilton); Richard 'Special Projects' Jones (Best Name), Rod 'Six To Win' Hardcastle (Best Pie); Rob ' Paul Hollywood' Betteridge (Pie Judge)

(If you have any pics to share, send them to me and I'll add them to the gallery)

Best beer (grand prix)
Blind tasting letter included as key to the accompanying image.

Click on the image to enlarge. Couldn't sort
the orientation - bloody Blogspot.
1. The Happy Beer (Kate Smyth-Davys) S
2. Hoppy Christmas (Big Gay Al) R
3. Santa Booze (Emma Willingale) M
= 4. Bunga Bunga Beer (Pippo Ajroldi) J
= 4. John Barleycorn's Blood (Paul Joyce) E
5. The Grinch (Richard Cable) G
6. Ruck Over (Myles Willingale) P
= 7. Fishpond Ale (Richard Jones) K
= 7. Beer-trude and Gris-ale-da (Rod Hardcastle) Q
= 7. Furback (Ewan Forrest) O

Best pie

1. Rod Hardcastle

Best vintage

1. Second Coming (Richard Cable)
Also placed equal 4th in the main compeition. Also only entrant in the Vintage category.

Best name

1. Fishpond Ale (Richard Jones)

Best label

1. The Grinch (Jaego Cable)

Prize winners and photos from the 2011 Beer Challenge [LINK]
Prize winners and photos from the 2010 Beer Challenge [LINK]
Prize winners and photos from the 2009 Beer Challenge [LINK] 

Monday, 13 June 2011

Prize winners and photos from the 2011 Beer Challenge

Another splendid day and another terrific turnout, with 15 beers in five different categories. I really hope you enjoyed it and many thanks to you all for yet another tremendous effort. You are a credit to the fine traditions of brewing and a towering example of can-do spirit.

Not only that, but we collectively raised £146 for disaster relief in Japan. That might not seem a lot when your country is ankle deep in radioactive seawater, but every little helps and thanks for your support.

Extra special thanks go to Hugo, our beer judge, a towering colossus of a man; Tony, the landlord of the Crown, a towering colossus of a Welshman; and Kate H, who narrowly escaped death in judging the ginger beer. She is neither towering, nor, according to our best intelligence, a man.

Happily we have full results this year, because although we did all get titanically drunk, someone less drunk than me remembered to pick them up. As usual, pics from the event are on Flickr (see link) and the placings are listed below. Cheers!

From left: Kate, Molly, Craig and Jen Hazledine (grand prix, label), Jaego, Richard and Jessame Cable (ginger beer, vintage), Hugo Anderson (judge), Oliver and Ben Smith (naturalised Brits) and Myles Willingale (freestyle, name)

Click here for the Flickrstream (photo gallery) of the event [LINK]
    (If you have any pics to share, send them to me and I'll add them to the gallery)

    Best beer (grand prix)
    Blind tasting letter included as key to the accompanying image.

    Hugo's notes: click to enlarge
    1. Supporter (Craig Hazledine) D
    2. Swing Low (Chris Greenwood) C
    3. Penthouse Porter (Steve Dobson) J
    = 4. Standard (Richard Cable) E
    = 4. Sith Pith (Richard Cable) F
    = 5. Bridge Over Troubled Porter (Richard Cable) G
    = 5. Tastes Like Cole (Sean Parry) O
    = 5. Coal (Big Gay Al Davis) H
    6. Pebbledasher (Chris Mesney) B
    7. Hugo Is (Not) Smashing (Kayte Cable) I
    8. Will's Morning Glory (Myles Willingale) A

    Best ginger beer

    1. Mack the Nipper (Jaego and Jessame Cable)
    = 2. Lillybell (Isabelle Willingale)
    = 2. Giner (Tom Willingale)*
    *Narrowly avoided disqualification for taking the judge's head off

    Best vintage

    1. Nutkin's Finger (Richard Cable)
    2. I Can't Believe It's Not Butter Beer (Kayte Cable)
    3. Beer (Sean Parry)
    4. No Thanks I'm Driving (Richard Cable)
    5. Romp of Runnymede (Big Gay Al Davis)*
    *Notably last year's Grand Prix winner

    Best name

    1. Will's Morning Glory (Myles Willingale)
    2. Bridge Over Troubled Porter (Richard Cable)
    3. Sith Pith (Richard Cable)
    = 4. Hugo Is (Not) Smashing (Kayte Cable)
    = 4. Supporter (Craig Hazledine)
    = 5. Tastes Like Cole (Sean Parry)
    = 5. Coal (Big Gay Al Davis)
    = 5. Swing Low (Chris Greenwood)
    6. Penthouse Porter (Steve Dobson)
    Unplaced: Standard (Richard Cable), Pebbledasher (Chris Mesney)

    Best label

    1. Supporter (Craig Hazledine)
    2. Sith Pith (Richard Cable)
    3. Bridge Over Troubled Porter (Richard Cable)
    4. Will's Morning Glory (Myles Willingale)
    = 5. Hugo Is (Not) Smashing (Kayte Cable)
    = 5. Penthouse Porter (Steve Dobson)
    = 5. Standard (Richard Cable)
    = 5. Coal (Big Gay Al Davis)
    Unplaced: Swing Low (Chris Greenwood), Tastes Like Cole (Sean Parry), Pebbledasher (Chris Mesney)

    Best freestyle

    1. Will's Morning Glory (Myles Willingale)

    Prize winners and photos from the 2010 Beer Challenge [LINK]
    Prize winners and photos from the 2009 Beer Challenge [LINK]