Sunchaser is a new seasonal ale from Everards that will be a

With an abv of 4%, the new brew is not as potent as its 4.6% abv predecessor and is being produced using lager malt, which gives the ale its elegant pale colour, and Hallertau lager hops. Prior to conditioning, Saaz premium dry hops are added. These are said to enhance Sunchaser with overtones of a delicate spice and peppery nature and complement the ale's rounded sweetness, which has hints of peach and lychees. * * * * * Moorhouse's has strengthened the route to market for its beers following the acquisition of its sixth pub. The Burnley brewer has purchased the freehold of the popular, 170-year-old Craven Heifer in Rawtenstall, Lanc-ashire. It will be run as a tenancy, but will be free-of-tie except for draft beers and will serve bar meals. General manager David Grant, pictured above left, with licensee David Cox, said: "The Craven Heifer is the first acquisition in a planned expansion, which is essential to secure further outlets for our beers. "Our investment has been substantial, for a relatively small brewer, and was achieved due to expanding sales and, in some degree, from the benefits of the sliding scale of beer duty for smaller brewers introduced last year. It demonstrates the confidence we have in the excellence of our beers." * * * * * Hall & Woodhouse has marked the launch of Fursty Ferret to pubs within its estate by holding ferret racing at the Gribble Inn at Oving, West Sussex ­ the brewhouse that invented the ale. Fursty Ferret is described as lightly spicy in character with zesty citrus notes on the palate. As well as being available to H&W pubs, the free trade and pub companies, it is being distributed in 500ml clear glass non-return bottles with the same 4.4% abv as the cask version. * * * * * Bee Sting is Brakspear's seasonal cask-ale offering for May and June. The 4.7% abv ale is brewed using Maris Otter crystal malt, blended with malted wheat and pinhead oats, and spiced with Oxfordshire honey and 100% English Fuggles hops. It is being produced at Refresh UK's Wychwood Brewery. Head brewer Jeremy Moss commented: "We needed a good sackful of aromatic hops to give this nectar its refreshing edge and to act as a foil for the aromatic Oxfordshire honey. So we have used a poke full of Fuggles hops to start the nose buzzing, luring the taste buds forward to a hive of citrus and dried fruit flavours. A final bite of hoppy bitterness concludes this nectar of brewing." * * * * * America's Boston Beer Company, which only started producing cider seven years ago and learned the art by visits to Herefordshire, has swept the board at the international cider-making competition organised by Hereford Cider Museum. Boston won the dry, medium and sweet cider categories as well as being named overall champion. A record 178 entries were received and other winners were: RD Horne of Cradley in the perry category; Kevin Minchew of Tewkesbury in the single variety cider class; Burrow Hill of Somerset for bottled fermented cider; and Knights Cider for best presented bottle.