Hall and Woodhouse - Fursty Ferret
Nov 29th, 2007 by steve
Purchase location - My local supermarket (500ml bottled beer)
First brewed at the Gribble Inn at Oving, it has become legend that local ferrets visited the backdoor of the Inn to taste this amazing ale. I’ve just tried my first Fursty Ferret and like the ferrets of yore I am converted.
This is the best seasonal cask ale I have yet tried; I can’t reward it enough and have already used my mobile communications device to send various text messages to friends informing them of my discovery.
It’s recommended ’served chilled’ - I have to argue that this is not the correct way to serve Fursty Ferret, at room temperature this ale really is heaven, pouring a deep caramel colour, with some fantastic carbonation that oozes from a third way up the pint to the top meeting a beautiful head of creamy foam. It looks just as good as it tastes, on first sip I am almost transported to a scene akin to Constables famous ‘The Haywain’ painting, it’s got a marvelous gingery hint full of hops with a waxy malty finish on swallowing, it is so smooth on the palette I’m perplexed as to why it’s not in more pubs up and down the country.
This ale has the perfect balance of flavours for me, a real English countryside ale. I can’t pin a seasonal recommendation to it as in my mind it would be great in spring, summer, autumn or winter. Those damn ferrets knew they were onto a good thing, and it’s up to me to continue to spread their knowledge.
Fursty Ferret is likely to be found in all good supermarkets (if there is such a thing) and is low in price, making it even more ideal. Transport yourself back to olde England with this wonderful concoction from the Hall and Woodhouse brewery.
My rating: 10/10
ABV 4.4%
Visit the Hall and Woodhouse brewery website, home of Badger Beers, for more information.

A cracking pint, I used to live in Blandford and my mate is the commercial director thus I had access to many many freebies and tasters
Fantastic stuff - one of my top three bottled “session” beers.
I serve it by banging it in the fridge for an hour then letting it warm up for half an hour (”room temperature” was always accepted as 56% F), and this seems to do the trick!!