Newman's Brewery
Beer styles, brewing methods, food pairing and the history behind independent brewing.
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Food Pairing
Brewery HistoryLatest articles
Updated: 15 September 2026
Understand the difference between ale and lager fermentation
Yeast strain, temperature range, and the clean flavour differences between ale and lager fermentation.
Beer Styles ·
Explore sour beer styles and their wild fermentation
Brettanomyces, oak barrels, and the patient stages that shape a sour beer.
Beer Styles ·
Follow the mash from grain bill to sweet wort
Strike temperature, starch conversion, and the iodine test in a clear mash workflow.
Brewing Process ·
Control fermentation temperature for clean flavour
Yeast pitch, diacetyl rest, and crash chilling as practical fermentation checkpoints.
Brewing Process ·
Match hoppy IPAs with rich and spicy dishes
Bitterness balance, fat cutting, and aroma bridges for rich and spicy dishes.
Food Pairing ·
Pair dark stouts with chocolate and grilled meat
Roast character, texture contrast, and dessert finish for dark stout pairings.
Food Pairing ·
Trace the craft beer revival from homebrewing roots
How homebrewing, pioneering breweries, and pub culture helped shape craft beer.
Brewery History ·
Understand how monastic brewing shaped European styles
Abbey tradition, Trappist practice, and bottle conditioning across European styles.
Brewery History ·
Reading a Marlborough vintage report
What a Marlborough vintage report says about the wine in your glass, which recent years ran warm, cool, small or generous, and how long sauvignon blanc keeps.
Beer Styles ·
Rauenthal sites and German label rules
Named Rauenthal vineyards, their soils, and the German label rules that decide what a bottle may claim, with the figures that are published and those that are
Beer Styles ·
Cord and Knot Choice for Camp and Kitchen Tasks
A practical guide to picking cord and knots for camp and kitchen jobs, braiding lanyards and leads, and reading type I to IV strength ratings.
Brewing Process ·
Wood oven, water and olives in a dry rural house
Firing a wood oven, keeping embers, pruning olives, watering a garden in dry summers, and where a masia gets its water from well, aljibe or cistern.
Brewing Process ·
Bread and eggs: what holds along the chain
How quality is built from field to product, who checks food safety in Italy, and which certifications matter for bread and eggs.
Food Pairing ·
A hundred guests, one cold oven, Provence Verte
Crockery in tens, a menu built around one cold oven, and safe holding from market to service for a hundred guests in the Provence Verte.
Food Pairing ·
Buying terroir produce direct in the Pays Dignois
How producer sheets, short circuits and the market calendar work in the Pays Dignois, and what to check before a buying trip in Haute-Provence.
Food Pairing ·
How a PPG17 open space assessment worked
A practical walkthrough of a PPG17 open space assessment: who ran the surveys, how provision and catchments were mapped, and how the evidence reached a council
Brewery History ·
About this journal
Read the about page, check the editorial policy, or use the contact page. Practical information about privacy, legal information, and sponsored content is kept in one place.
Further reading
- eating with the seasons, a farm journal worth opening when a pairing depends on what is actually ripe that month.
- tagliere di salumi, an Italian charcuterie reference for the cold plate that sits well beside a bitter beer.
- Martini cocktail ratios, for the evenings when the glass in hand is not beer at all.
- For readers who want the same practical detail applied to coffee, Kettle & Grounds covers coffee brewing methods with grind charts, water ratios by weight, and fixes for a bitter or sour cup.