Food & Beer Culture

In Burton, brewing is as old as the town itself, and one by-product became famous in its own right. Marmite, the dark spread for toast, was created in Burton in 1902 and is made from leftover brewer's yeast. It tastes salty and intensely strong, and is spread wafer-thin on toast. Its link to the town shows that nothing here went to waste.

A Ploughman's Lunch, literally the plowman's midday meal, traditionally accompanies a bitter in English pubs. The plate holds bread, a piece of cheese, pickled vegetables, and chutney. The acidity and spice balance out the beer's malty sweetness. A pork pie — the cold meat pie encased in shortcrust pastry — works in a similar way.

Staffordshire, the county Burton belongs to, is home to oatcakes. These are thin pancakes made from oats, filled with cheese or bacon. They're considered a simple, hearty breakfast and pair well with a bitter, since the beer cuts through the richness with its dryness.

Pub culture remains sociable. People drink in rounds, where each person takes a turn buying for the group. A pint is the standard measure, with half a pint simply called a half. Orders are placed at the bar, not at the table, and the end of the night is announced by the bell for last orders.

Memories of the town's heyday live on in street names, brick halls, and the name Bass. The National Brewery Centre has been closed since October 2022, and a replacement brewery museum was announced. Walking through the town today, you can still see the red brick walls of the old breweries, and on some days catch the scent of steam drifting from the brewhouse.