Bishop's Finger
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Tasting Notes
The aroma leads with English hop character — earthy, slightly herbal, with a hint of dried fruit from the yeast. On the palate, there's a firm bitterness underpinned by biscuity malt, a touch of toffee, and that characteristic Kentish hop tang that sets it apart from more neutral pale ales. The body is medium, substantial enough to feel like a proper pint without being heavy. The finish is dry and lingering, with the bitterness holding on longer than most examples of the style.
About the Brewery
Shepherd Neame operates out of Faversham, Kent, and holds a well-documented claim as Britain's oldest brewer, with continuous operation traced back to at least 1698. They draw on local Kentish hops — grown practically on their doorstep — which gives their beers a regional distinctiveness that's genuinely reflected in the glass rather than just on the label. Beyond cask staples, they brew under license for a number of international lager brands, though their traditional ales remain the core identity.
Food Pairings
A ploughman's lunch is the obvious match — the beer's bitterness cuts through sharp cheddar while the malt echoes the bread and pickle. Roast chicken works well because the biscuity malt mirrors the browned skin without overwhelming the meat. Bangers and mash pairs naturally, the toffee notes in the beer complementing the savory depth of good pork sausages. Fish and chips is another solid call, the firm bitterness doing the job that a squeeze of lemon would otherwise handle, cutting through the fried batter cleanly.
Style Guide
English Pale Ale sits between a best bitter and a stronger export ale — malt-forward compared to American interpretations of the style, with earthy, floral, or herbal hop character derived largely from traditional English varieties like Fuggles and Goldings. ABV typically runs from around 4.5% to 5.5%, and the emphasis is on balance rather than hop intensity. It diverged from American Pale Ale in the 1980s and 1990s as US brewers pushed citrus-forward hops and higher bitterness, leaving the English version as the more restrained, biscuit-and-marmalade-tinged counterpart.