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A pub serving food in Bicester.
The “Butchers Arms” public house was licensed by 1735 and may have been called the “Bricklayers Arms” in the past
Main Street, Bicester, Oxfordshire, OX27 8EB View Map
01869 277363
No email
http://www.thebutchersarmsfringford.com/
Facilities include: Real Ale, Traditional, Cask Marque, TNT Sports,
Mon - Sun: 12:00 - 23:00
View Food Menu
The original stalwart of the Black Sheep range. First brewed in 1992, Best Bitter is the iconic Yorkshire Bitter devised and created to offer beer with real flavour and bite. A different breed
Tasting Notes: Brewed with whole flower English hops, Best Bitter packs a genuine spiky bitterness with big character. Challenger, Goldings and Fuggle hops blend to create a beautiful aroma and flavour with kicks of grassy freshness and a big peppery punch. The Maris Otter malt offers a light sweetness that balances against those big bitter characters.
Landlord is Timothy Taylor’s iconic flagship beer – a revered, nationally recognised classic. Four-time CAMRA Supreme Champion Beer of Britain and the UK’s top-selling cask beer. Brewed with Golden Promise malt, whole-leaf Goldings, Fuggles, and Savinjski Goldings hops, and pure Knowle Spring water, Landlord is crafted with an unwavering commitment to quality.
Tasting Notes: A classic pale ale with an amber hue, it opens with a complex citrus and fruity aroma, delivering a full but smooth malt body with a touch of sweetness, followed by a lingering, gentle bitter hop finish that keeps it refreshing.
Doom Bar is a perfectly balanced beer combining subtle yet complex flavours, Doom Bar is both satisfying and deliciously moreish.
Tasting Notes: “The aroma of Doom Bar combines an accomplished balance of spicy resinous hop, inviting sweet malt and delicate roasted notes. The mouth feel is a perfectly balanced and complex blend of succulent dried fruit, lightly roasted malty notes and a subtle yet assertive bitterness. The bitterness remains into the finish with dry fruity notes which implore the drinker to go back for more.” Stuart Howe, Head Brewer.
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