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The Herald Scotland
3 days ago
- Entertainment
- The Herald Scotland
Team behind The Pot Still reveal plans for pub near Hampden Park
The family-run team behind one of Glasgow's most celebrated whisky bars is preparing for a busy summer season after taking ownership of a popular Southside pub near Hampden Park. Late last year, it was announced that the Murphys would be taking over The Clockwork in Mount Florida after more than a decade at the helm of city centre institution, The Pot Still. Though the news came as a pleasant surprise to some, others familiar with Pot Still were well aware of the strong connection Frank Murphy holds with the bar. 'I've always wanted Clockwork, and waiting for it to come on the market felt like a long time coming,' he told The Herald. 'I started working there when it had just been opened by Robin and Gay Graham as the Clockwork Beer Company on Cathcart Road in 1997. 'I had learned a fair bit about beer and whisky while working with my dad, who used to own pubs like The Arlington, and various other hospitality roles after that, but this place was another level. 'A six-foot double fridge full of German beers at a time such fridges were usually rammed full of Bud, fruit beers from Belgium, varieties of Hoegaarden I never knew existed, magnums of Trappist ales, and over 20 draught beers. 'I was working half of my time at the bar and half at the brewery, learning how to brew beer. 'But then the chance to reinvigorate the Pot Still came along, and it was too good an opportunity to pass up.' Both Frank and his sister Geraldine had previously worked at the Pot Still in the early 00s under then-owner Kenny Storrie and knew they could be the perfect fit for the small but characterful unit on Hope Street. With the help of their father, Brian, who had decades of experience running high-profile pubs in and around Glasgow, the Murphys officially took over the bar in 2011. Since then, they have gone from strength to strength, continuing the family-run tradition of The Pot Still and building a collection of over 1,000 whiskies from all over the world on the gantry. Pictured: Mad Men star Christina Hendricks visits The Pot Sill (via Instagram) (Image: The Pot Still) Famous faces to have visited over the years include everyone from Mad Men star Christina Hendricks to English heavy metal outfit, Iron Maiden, while of a weekend, locals sit side by side with international visitors from all over the globe in search of the finest whisky Scotland has to offer. Brian eventually retired in 2023, with daughter Katie Ritchie taking over his place, not long before another opportunity would present itself with The Clockwork. 'We had been on the lookout for another pub for years and went for a few we didn't get, maybe because we were too timid or not fast enough.' Murphy continued. 'The Clockwork isn't exactly what we would have picked as our second venue because it's such a large unit. I mean, the function space upstairs is probably bigger than the entire Pot Still. 'But we couldn't not take the chance, because we knew if we didn't go for it now, someone else would.' Taking over from the Three Thistle Pub company, Murphy and his family team are now hard at work to re-establish Clockwork's standing as 'one of the best pubs in Glasgow'. 'There will always be a bit of overlap between The Clockwork and Pot Still, but there's no point in trying to do the exact same thing in both pubs. 'What we want to do is try and get the guys who drink in Pot to come to the Southside and see us over there, where it won't have to be quite as classic. 'We're focusing a lot more on blended malts because that's where a lot of the action is at the moment, thanks to guys like Woven Whisky in Leith.' As well as reintroducing a selection of German and Belgian beers, the bar also takes lead from events at Hampden Park stadium to explore a range of worldwide spirits. 'When the women's team were playing the Netherlands recently, I put up a bottle of whisky from Millstone in the Netherlands, and when Scotland play Iceland this month, I've got a smoky whisky from Floki in Iceland. 'They don't have peat, so they have to use another form of rapidly decomposing vegetation to smoke their barley, which is sheep s***. "...It's really not as bad as it sounds. 'Then there are big gigs at Hampden with Lana Del Rey, Kendrick Lamar and Chris Brown. 'The only problem with that is that they are three very different acts, and I have no idea what those crowds will drink. 'If it were someone like the Foo Fighters, we would be preparing to sell a lot of beers and Jack Daniels, but we'll figure it out.' Alongside catering to customers old and new in Mount Florida, Murphy is also looking forward to the chance to add his own mark to Clockwork, with an ultimate goal to reinstate the microbrewery side of the business so that the smell of hops will 'cascade through the building' once more. 'Clockwork was the last place I worked before we took over the Pot Still, so I know it very well, but over the years it's been refurbished within an inch of its life with a lot of the parts I liked the most cut away,' he said. 'We're now fixing that, but it's a daunting task. 'When my dad had pubs, he made sure that we understood why he would buy another place even if one was already doing well. 'While the Pot Still is still running absolutely fine and there's no reason to kill that golden goose, we lease it, which means that we will never fully own it, and there's a limit to the changes we can make. 'It's the engine of everything we do, but we could be kicked out tomorrow with nothing but our bottles of whisky. 'Every single brick at Clockwork is now family owned and ours to do what we want with, that's really important to us and offers a bit of security. 'It's brought us a new challenge, and it's a big one, but it can't be the last one. 'I want to continue what we're doing and spread the good word further.' The Clockwork Bar is located at 1153 to 1155 Cathcart Road, Glasgow.
Hindustan Times
07-05-2025
- Business
- Hindustan Times
Beer prices in Haryana to soar under 2025- 2027 excise policy
Come June 12, beer lovers across Haryana will be paying significantly more for their drink, as the state's new excise policy brings a 55% hike in Indian beer prices and a 45% increase for imported ones. As consumers brace for the price surge, many are now considering switching to lower-cost alternatives—or buying in bulk before the hike hits. But with excise duty enforcement tightening, the window may not stay open for long. (Parveen Kumar/HT Photo) Popular domestic labels like Kingfisher, Carlsberg, Budweiser, and Hoegaarden will see sharp price revisions. A 650ml bottle of Kingfisher Ultra, currently retailing at ₹ 90, will now cost ₹ 140. Beers such as Corona and Amstel, previously priced at ₹ 200 for a pint, will rise to ₹ 290, while Tiger beer is expected to follow suit. A 330 ml beer bottle of Budweiser and Carlsberg will cost ₹ 120 that used to cost ₹ 75, said officials. Canned Beer that costed ₹ 90 has been increased to ₹ 130 (45%) for 500 ml can). Excise officials said that the cost of Indian Made Foreign Liquor (IMFL) and Imported Foreign Liquor (IFL) is set to rise by 15-20% under the new policy. They cited examples such as Absolute Vodka, which is will increase from ₹ 1,200 to ₹ 1,500, and Glenlivet, will jump from ₹ 3,200 to ₹ 3,800. Jitender Dudi, deputy excise and taxation commissioner, Gurugram (West), confirmed the increase. 'Yes, there will be a 55% hike on Indian beers and 45% on imported ones. This is primarily to bring parity with neighbouring states and to promote Indian-made beer and liquor over imported alternatives,' he said. 'The excise department is also focusing on optimising revenue through fair pricing while reducing the consumption of foreign-labelled liquor.' Officials said that this would increase government's revenue collection. The Haryana government has set a revenue target of ₹ 14,064 crore for FY 2025–27 under its new excise policy. In the last 2024–25, the department surpassed expectations, collecting ₹ 12,700 crore against a target of ₹ 12,650 crore. Officials credited the achievement to improved enforcement, policy stability, and a rise in legal consumption. The 2025–27 excise policy aims to build on this momentum with reforms in liquor quota, duty structure, and stricter compliance enforcement. 'With the increased license fee, it will be easier to achieve the targets,' said Dudi. The sharp rise has left both consumers and liquor vendors unsettled. Nitin Malik, a corporate executive and regular beer drinker in Sector 29, said, 'This kind of jump is too steep. ₹ 140 for a local beer that used to cost ₹ 90 makes it unaffordable for the middle class. We are not buying luxury items—we are talking about a casual beverage.' Vishu Arora, a consumer, had similar sentiments. 'Imported beer lovers are already paying a premium. With this increase, enjoying a chilled Corona or Hoegaarden with friends on weekends will become a luxury,' he said. Liquor shop owners said they are equally concerned about the impact on their margins and customer base. 'We have been informed that our investment per zone will rise by 20-30% under the new policy. With beer prices going up so much, footfall is bound to drop,' said Sandeep Yadav, one of the vend partner. Another retailer, Vinod Yadav, who runs a shop near Sohna Road, said, 'Margins will shrink, and we may lose regular buyers. Already, sales dip in summer if prices are hiked. We will now have to rework stock planning.' Rahul Singh, CEO, of the Beer Cafe chain said the proposed hike in beer prices will be a sharp jolt for both consumers and the hospitality industry. 'While we understand the state's intent to align pricing with neighbouring regions and enhance revenue, the timing—coinciding with peak summer beer demand—is concerning. Globally, progressive alcohol policies encourage a shift from hard spirits to lower-alcohol beverages like beer, recognising their role in promoting moderation and social responsibility. Such a steep increase in beer prices may inadvertently reverse this trend, pushing consumers toward higher-alcohol or unregulated alternatives,' he said The new policy, approved by the Haryana Cabinet on Monday, is part of a broader excise revamp aimed at boosting state revenue, reducing unregulated drinking, and curbing illegal tavern operations. While it also brings structural reforms in tavern licensing, advertising restrictions, and distance norms from sensitive sites, the immediate consumer impact will be felt most acutely in the beer aisle. With the peak summer season underway and soaring temperatures making beer the beverage of choice, vendors expect a consumer backlash. 'June is when beer demand hits its peak. This move could flatten our sales just when the season is booming,' said Yadav. As consumers brace for the price surge, many are now considering switching to lower-cost alternatives—or buying in bulk before the hike hits. But with excise duty enforcement tightening, the window may not stay open for long.
Boston Globe
25-02-2025
- Business
- Boston Globe
How Allagash White conquered the world
'I couldn't give it away,' he says. Back then, Today that beer is the most honored Belgian witbier in the world. It has scooped up more medals at major beer competitions than any other witbier — even those made in Belgium, such as Hoegaarden's famous one — and has driven Allagash Brewing Co.'s enormous growth. Get Winter Soup Club A six-week series featuring soup recipes and cozy vibes, plus side dishes and toppings, to get us all through the winter. Enter Email Sign Up As Allagash and its flagship beer turn 30 this spring, Tod's company has become the largest beer producer in Maine and the 15th largest in the United States, according to data from the Brewers Association. In New England, only Advertisement At a time when IPAs dominate the craft beer market, particularly in New England, how did a strange Belgian-style ale from Maine conquer the world and propel a twentysomething keg washer to become one of the world's elite brewers? Persistence. Legwork. Long days. 'An average day for me in 1995 might have been coming in at 5 in the morning and washing kegs till 11 in the morning, going into town, seeing two or three accounts, coming back to the brewery, putting on my boots and washing kegs till 8 at night, and then going back into town and seeing a couple more accounts,' Tod, now 56, says over a pint a Allagash White in the brewery's tasting room on the outskirts of Portland. Allagash White. Steve Greenlee What started 30 years ago as one man making one beer has turned into a 130-employee workforce producing a stable of eight year-round beers, eight seasonal beers, and dozens of limited-run beers. They're almost exclusively Belgian styles, from saisons, tripels, and stouts to sour ales, barrel-aged beers, and spontaneously fermented wild ales. Advertisement In hindsight, Allagash White seems like an obvious choice for the flagship beer, but it was an oddball in 1995. Microbreweries in Maine were focused on British ales — beers like Shipyard Export Ale and Geary's Pale Ale — using Ringwood yeast, which imparted a buttery, toffee-like character. India pale ales were starting to make a splash, but they were mild and tame compared to what Tree House and Trillium churn out today. Belgian yeasts produce aromas and flavors that are quite different from what most beer drinkers are accustomed to. They're particularly pronounced in a witbier (literally 'white beer'). Unlike American wheat beers, Belgian wheat beers are peppery with strong notes of banana and clove. Allagash's is brewed with coriander and orange peel, making it even more complex. It's bold and full flavored yet light and refreshing at only 5.2 percent alcohol — a session ale before session ales were cool. Pub drinkers may not have taken to it right away, but connoisseurs did. Allagash White won a gold medal at the 1998 World Beer Cup, has repeated twice since, and has taken gold five times, most recently in 2023, at the Great American Beer Festival, the country's premier competition. The beer has won 18 medals in all at the world's three top contests, which include the Euro Beer Star. That's not all. Allagash was named brewery of the year at the 2021 and 2023 Great American Beer Festivals, and Tod was named outstanding wine, beer, or spirits professional at the 2019 James Beard Awards. The brewery has become a destination for locals and tourists, drawing 100,000 people a year to taste and learn about Allagash beers. Advertisement If it seems like an unlikely success, it was an unlikely beginning. Tod wasn't all that familiar with Belgian beers when he started out. He didn't even visit Belgium until four years after he launched Allagash. After graduating from Middlebury College in Vermont in 1991 with a geology degree, Tod moved to Colorado for two years but found himself drawn back to Middlebury, where he found a job washing kegs at Otter Creek Brewing Co. He knew immediately he wanted to brew beer for a living. 'From the moment I walked through those doors, I was falling in love with everything,' he says. 'I like to work with my hands. There was like every trade imaginable in there — electrical and plumbing and welding, and pipes and pumps everywhere. I've always loved mechanical stuff. I was a science major in college, and there's a science component. There's the creative component — recipe writing.' He and his co-workers would share interesting beers after work on Fridays. He began gravitating toward Belgians. 'I was just fascinated by how different they were than anything I'd ever had,' he says. 'It seemed to me like there was almost an infinite number of ingredients and processes and techniques and approaches.' Tod told his boss he wanted to start a brewery but wouldn't do it nearby, to avoid competing with Otter Creek. So he moved to Portland, bought secondhand dairy tanks and got to work. He asked a friend to come up with a name for the company that evoked Maine because he never thought he'd sell beer outside the state. Advertisement He had no interest in brewing anything that was popular. British and German beers were hot, and West Coast pale ales and IPAs were starting to make their way into the market. 'I just figured, what's the point of going to all this trouble building a brewery only to make something people could already get?' Tod says. 'So I looked at the Belgian beer tradition as an opportunity to do something truly different.' He settled on a Belgian wheat ale because few breweries made one. That seemed like a huge mistake at first. Nobody wanted it. His handwritten ledger shows that in August 1995 he sold a grand total of five kegs. He quickly determined he wasn't going to sell enough beer in Maine to survive, so he began making inroads in other states, pleading with distributors to take Allagash. Eventually the craft beer boom caught up. In 1990 there were fewer than 300 breweries in the United States. Today there are nearly 10,000. As the surge began in the late '90s, American consumers grew comfortable trying unfamiliar styles — highly hopped double IPAs, thick Russian imperial stouts, funky French farmhouse ales, and robust dark Belgian ales. Allagash struck at the right time with a beer that stood out from the pack yet had the potential for mass appeal. 'It's light, it's tasty, and it appeals to people who might typically drink wine,' says Tammy Portnoy, a longtime beer writer in Washington, D.C., who used to do marketing for Port City Brewing in Virginia. 'There's not a whole lot of beers that have lasted since 1995.' Advertisement Lasted it has. The beer that Tod couldn't give away in the late 1990s now sells 110,000 barrels (220,000 kegs) a year, accounting for more than 80 percent of Allagash's sales. It's available in 22 states. You can find it all over California. Chloe Makhani, co-owner of Casaléna restaurant in Los Angeles, keeps Allagash White on tap because her customers love it. 'It embodies the complexity we strive for in everything we serve,' she says. 'Its bright, citrusy notes pair beautifully with the Mediterranean flavors on our menu, making it a favorite among our guests.' It has been available for 30 years with no break at the Great Lost Bear in Portland, the first place ever to put it on tap, on July 1, 1995. Mike Dickson, who now co-owns the popular restaurant known for its huge craft beer selection, remembers Tod asking the owners to carry it. 'I was very interested in it because it was different from everything else that was being poured at the time,' Dickson says. 'It was sort of a shock to the senses. It's just so interesting. I fell in love with it.' He says Allagash White is consistently one of the top five sellers among the 60 draft beers there. Tod credits bartenders with acquainting drinkers with the beer, especially at the Great Lost Bear, which he visits every July 1 to mark the anniversary with a glass of White at the bar. Jeff Alworth. Handout Jeff Alworth, a beer expert from Portland, Ore., and author of 'The Beer Bible,' says Allagash White captures qualities that so much of craft beer lacks — it's complex yet low alcohol, nearly unique in style but approachable and eminently drinkable. 'Allagash White is a pretty sophisticated beer,' he says. 'It's an everyday drinking beer but also a fine cuisine beer.' The beer's success, both in sales and in awards, owes to its rarity and the respect that Tod gives it, Alworth says. 'Other breweries don't take that style as seriously, so it's no surprise to me that it's won all those awards,' he says. 'Many breweries take things very seriously, but nobody takes beer as seriously as Allagash.' Steve Greenlee is a journalism professor at Boston University. He can be reached at .
