Pour Decisions

Tag: food

  • A Twixmas Pub Crawl in Plymouth

    (Again with my brother Jon).

    Gypsy Moth
    From Plymouth train station we walked just under a mile in the direction of Plymouth Hoe to get to the Gypsy Moth (Pictured above). Named after a Yacht which was sailed single-handedly around the world in the sixties, it is not surprising perhaps to hear that the innards of the pub are decked out like a ship. The decor, ambiance and pint of St. Austell Tribute didn’t disappoint.

    Crown and Anchor
    Next up – we visited the Crown and Anchor. While it may not be the prettiest pub, we enjoyed it enough to return for a second visit. Its selection of beers from Salcombe Brewery provided a refreshing change from the malt-forward brews typically found in the region.

    During one visit, I was asked at the bar to recommend a beer closest to a ‘bitter.’ I suggested the Shingle Bells at 4.2% ABV as a reasonable approximation, though the 4.4% ABV Sea Horse was more akin to a best bitter. It was a fun moment of sharing beer knowledge in an unexpected setting.

    In all honesty, the lines can get a bit blurred. Pale Ale, a top-fermented style of beer, was first brewed in England—perhaps as early as 1630, and certainly by 1760, according to Terry Foster in his book Pale Ale. Foster notes that when his book was published, some beers labelled India Pale Ales (supposedly stronger to survive long transportation to India) were actually weaker than some Pale Ales. He also observed 30 bitters with gravities ranging between 1.050 and 1.070.

    For my part, I define these styles as follows: a bitter is a moderately hoppy, top-fermented beer with an Original Gravity (O.G.) between 1.035 and 1.043. A best bitter is similar but with an O.G. of 1.044 to 1.050. I classify an IPA as having an O.G. of 1.050 or higher, but it must also be distinctly hop-forward. Pale Ale, meanwhile, serves as the overarching ‘type’ that encompasses all of these variations – But that’s just me.

    Anyhow – the barmaid seemed to appreciate my help jokingly asking if I could stay there all day.

    The Three Crowns
    The three Crowns was next, and although pleasant enough, we found it to be the more expensive of the pubs.

    The Dolphin Inn
    After that, we headed to the Dolphin Inn—a fantastic pub steeped in history. It’s full of Navy memorabilia, and the pint of Tribute I had didn’t disappoint. This pub has a fascinating backstory, with associations to the Tolpuddle Martyrs, a feature in a BBC animated comedy, and even its own Wikipedia page (well worth a read). It also earned a spot in the 2025 edition of the Good Beer Guide.”

    Return to the Crown and Anchor
    We returned to the Crown and Anchor for another pint before finishing our journey at the Fisherman’s Arms.

    The Fisherman’s Arms
    Our final stop was the Fisherman’s Arms, where we enjoyed a meal and a pint of Dartmoor Legend. While the beer was more malt-forward than my palate usually prefers, it was still a pleasant pint. The pub also serves excellent food—I’d highly recommend the fish gumbo. This pub, too, is featured in the 2025 edition of the Good Beer Guide.

    My recommendations for pubs to visit in the Barbican area of Plymouth therefore would include the Gypsy Moth, The Crown and Anchor, The Dolphin Inn and the Fisherman’s arms. Admittedly we probably missed a few gems along the way however.

  • My Passion for Beer and the Importance of a Village local.

    Having walked two miles uphill with my brother Jon, we arrived at the perfect spot to kick off my beer blog. A roaring fire in the fireplace and warm, genuine smiles from the bar staff confirmed that I’d made the right choice. Let me introduce you to the Palk Arms, a 16th-century public house nestled in the charming village of Hennock, within Dartmoor National Park. Visit their website here.

    The Palk Arms is run by Mike (pictured next to me in the photograph above), a man whose passion for beer rivals my own. He plans to transform the pub into a brewpub in 2025, presumably to complement the two perfectly kept real ales already on offer. Mike’s expertise in brewing far exceeds mine. While I’m content to brew for personal enjoyment, Mike is embarking on his second commercial brewing venture. His first, Platform 5 Brewery, was located beneath the Railway Brew House in Newton Abbot. Reflecting on his past, Mike shared: “One to two barrels is enough for me. I don’t really want to brew for anyone else.”

    This visit marked only my second time at the Palk Arms, but Mike recognised me from my first visit three months earlier and kindly allowed me to take photos for the blog. The pub’s quirky charm shone through in little touches, like signs proclaiming, “If you can read this, you need another drink” and “Nobody gets out sober”. Above all, it’s clear that the Palk Arms is a haven for connoisseurs of fine beer and cider.

    During our brief stay, my brother and I couldn’t help but notice the vibrant sense of community. Tables were quickly refilled as patrons came and went, using the pub as a meeting place for friends, a hub for warmth and conversation, and even a spot for the occasional gossip. Chef Steve Taylor’s modest yet enticing menu of freshly cooked dishes added to the welcoming atmosphere. What struck me most, though, was the mix of ages among the clientele—proof that this pub is cherished by locals of all generations. For the villagers of Hennock, the Palk Arms must feel like a rare pearl.

    Two days later, I shared my impressions with members of St. Mary’s Church in the village, and they wholeheartedly agreed. The Palk Arms isn’t just a pub; it’s an essential part of the community.

    Well stocked bar
    Favourite Table
    Author left with Brother right