I picked up a couple of beers from the supermarket the other day which were a common sight in pubs when I was younger, Newcastle Brown Ale and Mackeson's Stout, both of which have now become something of a "ghost brand": still produced, albeit in much lower volumes than before, but never advertised or promoted.
I occasionally drank Newcastle Brown Ale as a student in the early nineties, when it became something of a cult beer and was regularly stocked by student union bars (it also pops up in most episodes of Whatever Happened to the Likely Lads?, rereuns of which I've been watching on That's TV). Since then, Heineken has bought Scottish & Newcastle, demolished the former Federation Brewery in Gateshead where the beer had ended up, and moved production to John Smith's in North Yorkshire. I'm not sure if it's the move from Tyneside to Tadcaster, but it seems much smoother and blander now, although still with a decent head and a slightly sulphurous aftertaste that is quite appealing and reminded me of the famous "Burton snatch" you get in the pale ales brewed there, Draught Bass and Marston's Pedigree.
The first pub in drank in as a teenager, a Whitbread house that finally closed its doors this summer, stocked bottles of Mackeson's Stout., a beer they had acquired from a brewery in Kent which they bought, and eventually shut down, turning it into a national brand (the dairy churn on the label of the bottle indicated that it contained lactose, a sugar derived from milk). Milk stout is traditionally associated with either pregnant women and nursing mothers, due to its supposed health properties, or older ladies, no doubt because of its low strength and sweetness. The gossipy trio who supped it in the snug of the Rovers Return in early episodes of Coronation Street fit the latter archetype, although it was also the favourite drink of one of my fellow teenage pubgoers, rather the bitter, lager, Guinness and cider everyone else ordered, and who regularly took bottles of it home with her. I quite enjoyed my first taste of it, which comes now out of a can rather than a bottle: a dark brown, rubyish colour similar to Guinness, a thick, off white head, an aroma of brown sugar, bit of a thin mouthfeel, and slightly roasty, not at all sweet really (I'm still on the look out for some Whitbread Gold Label barley wine so, like Ron Pattinson at Shut Up About Barclay Perkins, I can make a Mackeson's and Gold Label black and tan).
