A Dive into the Depths of Boozy Lore
If you were to ask me, the most fascinating part of any pub’s history isn’t the building itself or the menu – it’s the drinks. The libations that have passed through the taps and been poured into the glasses over the decades, each one a unique capsule of flavor and tradition. And when it comes to uncovering the storied past of The Up and Under Pub, the real tale lies not just in the bricks and mortar, but in the bubbles, barrels, and bygone eras that have shaped its boozy legacy.
Cider: The Countryside Quencher
Let’s start with one of the oldest and most quintessentially British beverages: cider. The frothy, golden elixir has been a fixture in pubs across the British Isles for centuries, with roots reaching back long before the Norman Conquest. In fact, some researchers believe cider was being produced in England as early as the Iron Age. But it was the Normans who really helped cement its status as the drink of the people, as their vineyards in northern France fell victim to climatic changes, leading them to turn their attention to the humble apple.
As cider’s popularity exploded across the countryside, every farm worth its salt would have had a few cider apple trees in the orchard. And the thirsty farm laborers were more than happy to accept a portion of their wages in the stuff – some estates even allotting up to a fifth of a worker’s pay in the amber nectar. Cider was so abundant that it was often viewed as a longevity tonic, with one Devonshire drinking song boasting, “I were brought up on cider, And I be a hundred and two.”
Of course, the cider-soaked history wouldn’t be complete without the age-old tradition of wassailing – a ritual where farmers and workers would venture into the orchards, toasting the apple trees and leaving behind small offerings in the hopes of a bountiful harvest. The Up and Under’s patrons have been known to carry on this charming custom, raising a glass to the ancient trees that have provided the pub with its signature libation for generations.
Ales and Stouts: The Brewers’ Bounty
But cider wasn’t the only beverage to grace the taps at The Up and Under. Oh, no – this establishment has long been a bastion of Britain’s brewing legacy, with a wide array of ales, porters, and stouts flowing freely through the decades.
Take, for instance, the humble brown ale. Once the domain of London’s brewers in the late 17th century, these lightly hopped beauties were a far cry from today’s robust offerings. But as time marched on and pale malt became more cost-effective, the brown ale eventually fell out of favor, only to be revived in the 20th century as a nostalgic nod to the past.
Or consider the mighty porter – a dark, rich brew that took the capital by storm in the 1700s. The story goes that the first official porter was developed by a London brewer, who discovered that blending various malts created a beer that was a hit with the city’s working-class porters. From there, the style spread like wildfire, with brewers like Whitbread and Truman becoming household names.
And let’s not forget the indomitable stout. While the term was originally used to simply denote a particularly strong porter, it eventually carved out its own distinct identity – one marked by roasted malts and a hearty, almost creamy mouthfeel. I can just imagine the patrons of The Up and Under, huddled around the bar on a chilly winter’s eve, sipping on a pint of the stuff and swapping tales of yesteryear.
The Rise of Lager
Of course, no pub’s boozy legacy would be complete without a nod to the steadily rising tide of lager. While this style of beer was still a relative newcomer to the British Isles during the Georgian era, its clean, crisp profile was slowly but surely capturing the hearts and taste buds of drinkers across the country.
The story goes that it all started in Bavaria, where a new strain of yeast emerged that could ferment at cooler temperatures, yielding a beverage that was decidedly different from the warm-fermented ales of the time. As the Bavarian brewers perfected their craft, their lagers began to gain popularity, eventually making their way across the continent and into the pubs of England.
It wasn’t until the late 19th century, however, that lager really started to take hold in the British Isles. And I have a feeling the patrons of The Up and Under were among the first to embrace this continental interloper, sampling its refreshing character alongside the more traditional ales and stouts that had long dominated the taps.
The Bubbly Brilliance of Champagne
But let’s not forget that The Up and Under has always been a place of sophistication and refinement, too. After all, what pub worth its salt wouldn’t have a selection of sparkling wines to delight the discerning palate?
And when it comes to bubbles, there’s one that stands above the rest: Champagne. The story of this effervescent elixir is a tale of rivalry, innovation, and a little bit of subterfuge. It all began with the Benedictine monks of the Champagne region, who were determined to outshine their Burgundian neighbors to the south. But the northerly climate posed a unique challenge, making it difficult to produce the rich, full-bodied reds that were all the rage.
Enter the happy accident of the “devil’s wine” – those bottles that would spontaneously re-ferment, trapping the carbon dioxide and creating a delightful, bubbly result. It was an innovation that would eventually be perfected by the likes of Dom Pérignon and Christopher Merret, with English glass-makers providing the crucial technological breakthrough that allowed for bottles sturdy enough to withstand the pressure.
I can just imagine the well-heeled patrons of The Up and Under, sipping on a flute of this sparkling delight and reveling in the triumph of the Champenois – a testament to the power of innovation and a refusal to be outshone.
Fortified Favorites: Port, Sherry, and Madeira
But the pub’s boozy history doesn’t stop there. No, The Up and Under has long been a haven for those with a penchant for fortified wines – from the rich, syrupy delights of port to the complex, oxidative charms of sherry and Madeira.
Take port, for instance. This Portuguese powerhouse has been a fixture in British pubs for centuries, thanks in no small part to the Methuen Treaty of 1703, which gave English merchants preferential access to the wines of the Douro Valley. And I can just picture the well-heeled patrons of The Up and Under, sipping on a glass of this robust, ruby-hued delight and reminiscing about the days when it was a staple in the cellars of the landed gentry.
Or consider sherry – that quintessential Spanish tipple that became a hit in England after Sir Francis Drake’s sack of Cádiz in 1587. The story goes that the English admiral returned from his raid with a bounty of sherry barrels, exposing the British public to this opulent, oxidative wonder. And I have a feeling the bartenders at The Up and Under have been pouring it ever since, delighting the palates of those in search of a touch of old-world sophistication.
And let’s not forget Madeira – the Portuguese island wine that was a favorite of American Founding Fathers like Thomas Jefferson and Benjamin Franklin. With its ability to withstand the rigors of long sea voyages, Madeira became a staple in the colonies, and I’d wager a guess that it’s been gracing the shelves of The Up and Under for just as long.
Uncovering the Secrets of the Past
As I delve deeper into the boozy history of The Up and Under, I can’t help but be amazed by the sheer depth and complexity of it all. From the humble cider of the countryside to the bubbly brilliance of Champagne, this pub has truly been a microcosm of Britain’s liquid legacy.
And that’s not even mentioning the countless stories and legends that must be hidden within its walls – the colorful characters who have graced the barstools, the deals that have been struck over a pint, the whispered secrets shared in darkened corners. It’s enough to make my head spin, like taking a swig of the pub’s finest porter.
But I suppose that’s part of the allure, isn’t it? The sense that there are always more layers to uncover, more mysteries to solve. Because when it comes to uncovering the past of a place like The Up and Under, the journey is just as captivating as the destination. So pour me another, my friend – I’ve got a lot of exploring to do.
