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Clitheroe 422324 (Editorial), 422323 (Advertising), Burnley 422331 (Classified) • , Clitheroe Advertiser & Times, February 19th, 1998 Valley Matters weekly look at local issues, people and places, compiled by Ben Carlish, Fi H RfiTUfiL STN Pitched Faced Walling, Sawn Bed.
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ACCORDING to St Paul, thanksgiving should be a reg ular feature of our prayer time. We have to express our gratitude for life's many blessings. It is only when we appreciate the fact that, in all our lives, through laughter, sorrow and disappointment God is helping us in that we can really give gratitude
through a believing prayer. The peace of mind th a t is
God's gift to us is not the reward for our efforts to live good help ful lives: it comes only as a gra
cious gift from God. The only sure way to obtain
true peace of mind and heart is to place ourselves and all we hold dear trustfully in God's care. Then, having laid all on the altar, we find that God gives us back our lives to be lived to the full in His service. We can then proceed to the future in hope and faith, trusting and obeying our heavenly Father s will
for us.We have two alternatives in front of us. In the old days we were apt to decide for ourselves the next course of action and then ask God to bless our decision. Now we realise that things can bo different.
fo r th e w e e k
do?" Gradually, after such a prayer, we can get God's guidance to enable us to go ahead with a confi dence that comes from knowing that we are doing our Father's will and the peace of God will stand sential over our hearts and minds in Christ Jesus. Discussing his uncertain future
We can ask "Lord, what shall I
of a loving, heavenly Father, who gives you greater peace of mind
and heart." These words made a profound
with a friend, a man, after outlin ing several possibilities, remarked: "So you see, it's all still in the lap of the gods." This statement echoed words used in the dark past, in the unspiritual days when belief in several gods was prevalcnL In his reply, the friend wisely said: "These things are all in the hands
impression on the man, wh^ realised that his thinking needed a new approach. He was then able to dismiss his previous cares and fears, all to be dealt with in serene confidence and faith by God, his heavenly Father. If we realise that out thinking needs a new approach, we may need to talk things over in prayer with our best friend now, in order to, ensure that our future is not amply the result of chance happenings.
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M
LANDSCAPES • Paving • F lagging • T u r f in g • F e n c in g • R o c k e r i e s , e t c .
Y deter mination
to bring you items of great
bounds. I decided it was time
to grasp the nettle and get to grips with a sub ject that results in some of the most pas sionate debates in these parts. . . beer! So in order to quench my thirst for knowledge and a good pint, I took myself off to two of the area's longest- established breweries to find out more about the mysteries of the sacred mash. My first port of call
Furniture Refurbisher
John Schofield Telephone:
Clitheroe 4 2 9 2 1 7 . V DAVID. . . V ‘ - ' /V i
M O O R H O U S E ’ S managing director, Malcolm Macdonald, and his committed staff • pride themselves on producing fine cask- conditioned ale, with virtually every stage in the process done by hand. (130298/9/11)
donald stirs up a "wicked" batch of the famous Pendle Witch-. cs' Brew. Moorhouse's is a successful tradi tional-style brewery, based in Burnley and expanding its increas ing market abroad. (130298/9/9)
And (left) Mr Mac
was the imposing and impressive Thwaites Brewery in Blackburn. The able guide, Collette,
ushered me through a door hidden away behind towering stacks of beer barrels into a room which looked like a futuristic set of Channel Four's, "The Crystal Maze." I t was criss-crossed by metal pipes and round doors and, with a low ceiling, it felt like being in a subma rine, except that, rather than being surrounded by water, we were in fact sur rounded by beer - 5,000 barrels, to be exact! This was where the all-impor tan t final product was
a grist in the maltsers, the malt is added to hops and barley, before being mixed with water, yeast and caramel for colour in huge
brewing vats. On entering the brewery's computerised nerve centre, we looked down through a window into a vast steaming whirlpool of this brown liq uid sloshing around. It was hard to equate this satanic- looking froth with the heavenly product that would emerg; at the end of
the process. As we carried on our tour
I stored, before being put in I barrels or cans. I felt dizzy, as the concept of the sheer volume of beer in those huge shiny metal vats hit me. I turned to see a label on one of the giant beer cans reading "Stein lager — 90 barrels", enough to sink a legion of lager louts without a trace. I was now feeling faint. . . beer, beer, everywhere and not a drop
to drink! Next, we were taken to
the lofty brewing tower, all 180 feet of it. Built in 1966, it now has pride of place on the Blackburn skyline. Housed within it are the nuts and bolts of Thwaites' space-age brewing system. Sacks of malt lined the walls around the bulky silos used to blend the pre cious ingredients. As we tasted the malt, I discov ered it to be wonderfully nutty, a bit like Ovaltine, and I envisaged myself scoffing bowls of the stuff for breakfast, washed down with a creamy pint of Thwaites. After being crushed into
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I began to feel like Charlie in the Chocolate factory. When we came to the fer menting room lined with its dozens of "Yorkshire Square" steel tanks, con taining heady brews bub bling away, I felt like diving in and drinking as much beer as I could, before they dragged me out. Collette soon burst my bubble,
though, explaining that anyone falling into^the tanks would face serious breathing problems. Per haps, I would just wait for a pint afterwards, after all. If Thwaites was a testa
ment to modern brewing techniques, Moorhouses was a tribute to the tradi tional methods used in the industry. Situated off a busy road on the outskirts of Burnley, this gem of a brewery produces some of the region’s finest cask con ditioned beer, using meth ods that have changed little since the brewery was established in 1865. Managing Director
Malcolm Macdonald explained the company's ethos when I dropped by
for a visit. "We only use traditional
methods here, even down to the point of manually stirring the mix of ingredi ents in our brews. We see
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ourselves as a craft indus try. That way we believe we produce a better prod uct." This was further backed up when he took me around the "cottage" brewery and showed me wooden vats and paddles, still used to stir the brews, dating back to 1919. The company has had to adapt to changes in the market with the rise of the "super breweries", the continental lager culture and the decline of the small free houses. This has meant increasing the varieties of beers being produced, such as introducing the wicked ly dark Pendle Witch Brew, and by expanding their sales further afield. I was amazed to learn tha t Moorhouses is now drunk in Scandinavia, Sweden, Canada, and Cyprus. And, believe it or not, even the white wine-sipping Italians have been getting in on the
from a £200,000 turnover to a £1.3m. turnover in the 12 years that Malcolm has been at the company. He is a thoroughly affable man, with a genuine passion for the product he helps to pro
Moorhouses has gone
duce and market. I am a convert to the
healthy benefits cask con-. ditioned beer can offer. Be it keg or cask ale, though, drinking good quantities of. beer may offer more power to your elbow, but not nec essarily to your head the next day. While we reporters have a reputation for liking the odd tipple or two, hard drinking, fast thinking and good writing don't necessarily mix. On the other hand, the proof of the pudding is in the eating as they say, so in the inter ests of truly accurate inves tigative journalism, I'm off down the pub.
In your interests, I was not prepared to do
I _________________ JL______________-®______________ L
< ntOotorv T Advertiser and limes
4 sumgstmt, ai+r*asT2aw t•ttuecum ■-*__________________ _____________________ things by halves on brewery visits
Joe Stansficld.
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