Arthur's Day

Happy Arthur's Day

 

In 1755, Arthur Guinness opened a brewery in Leixlip, Ireland. With the 100 pounds that he inherited from his godfather, Arthur Prince, who was the Church of Ireland Archbishop of Cashel. He definitely was on to something of a grand scale which he probably did not know of at the time. In 1759, he left the brewery to be run by his younger brother and headed for Dublin.

 

Today, September 26th is a VERY important day in the history of Ireland and of course in the history of beer. On this day in 1759, Arthur Guinness went to the city of Dublin and opened up the Guinness brewery at St. James's Gate in the heart of Dublin. With the signing of a 9000 year lease on the land, this meant that the brewery would never leave its address. It was on that day that the empire of the modern Guinness brewery was founded.

 

In the first few decades of the brewery, Guinness experimented with brewing different types of beer. After numerous attempts, by the late 1790's he created the recipe that is the mainstay of the brewery. In 1798, the brewery's only type of beer was the famous stout (porter) that is brewed to this day.

 

In the more recent past they have started to brew different varieties of the original beverage including Guinness Black lager (which is a cold-brewed lager), but the main ingredients have always remained. The original famous beer is one of the most produced beers and largest selling brands in the world.

 

So in honor of the 26th of September, at 17:59pm (5:59pm), if possible, wherever you are, raise a glass, have a moment of silence and toast to one of the greatest innovators in the world of beer and brewing. Little did Arthur know what would become of the brand that he created!!!!!

 

I was fortunate enough to celebrate Arthur's Day in 2012 at the Brazen Head Pub in Dublin (actually, The Brazen Head is THE OLDEST pub in Ireland - but you will just have to wait for "Pubs To Have a Pint In: Dublin" for all of the historical goodness and photos of The Brazen Head). This black tie event was packed to the roof with fans of Guinness all willing to drink and pay homage to "Uncle Arthur."

 

While in Dublin, I also took the tour of the brewery and became a "certified pourer" of Guinness on draught. There actually is a trick to pouring Guinness. With the back pour, nitrogen is added to the mix to accurately fill out the head of the beverage. It is supposed to be poured in a certain way so that the foamy head on the beer develops just right. A bit to learn indeed!!!!!

 

Some trivia about Guinness:

 

The color of Guinness is NOT black. It is actually a very dark ruby red which can be seen when tilted into the light at just the right angle.

 

The original 9000 year lease which was signed by Arthur Guinness can still be seen . It is mounted under a glass floor in the center of the Guinness Storehouse to be seen by the masses of visitors.

 

In 2006, Guinness Draught became the official beer for the Irish Rugby team.

 

Contrary to popular belief, Guinness beer is NOT brewed with the water of the Leffe River that flows through Dublin. The water is from the meadow and hills that surround Dublin.

 

Guinness Draught does taste different where you drink it. You can taste a slight different between a pint that is poured in a pub in the USA and in London, but you can still taste a slight difference between a pint that is poured in London and in Dublin.

 

In 1939, Guinness sent all the British troops in the British Expeditionary Forces a bottle of Guinness to be enjoyed with their Christmas dinner.

 

My friend Art's favorite beer is Guinness. (Take that Art!!!!!!!!!!!)

 

HAPPY ARTHUR'S DAY

Enjoy a pint, Cheers - Charles

OKTOBERFEST!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

The One and Only Original Oktoberfest..........

Well fellow beer snobs, it is that time of year again. The wonderful time of year to celebrate the coming of autumn, Halloween, and the colder weather. What better way to celebrate this time then with an selection of fine fall brews at an Oktoberfest celebration. The best way I can think of to ring in the season!!!!!!

Now of course, if you can make it to Germany (the birthplace of the Oktoberfest) then more power to you. If not, throw one of your own parties. All you really need is some good friends, good food,  and a great selection of Oktoberfest beers.

Munich, Germany is THE home of the celebrated event of the fall season. Started in 1810, it is a 16 day festival that starts towards the end of September and runs through the first week of October. The festival attracts more then 6 million locals and tourists every year and it keeps on getting bigger. With carnival rides, games, mountains of food, and of course rivers of beer (in 2007 nearly 7 million liters of the golden liquid were consumed), it is definitely one of the biggest parties in Europe. Originally, the festival ran through the first Sunday in October, however, with the reunification of Germany in 1994, the schedule was altered a bit and now the festival culminates on October 3rd which is German Unity Day.

Started in 1810, the first party was actually for the wedding of King Ludwig to his new Queen Theresa. Held in what was know as "Theresa's Gardens" (and still is), all of the citizens were invited to attend. In the years that followed, an agricultural show was added as well as horse racing to promote German culture. The annual opening kick off parade which started in 1850, has roughly 8,000 marchers all dressed in traditional German costumes, is one of the highlights of the entire event. One new tradition that started in 1950 was the tapping of the first keg. At 12:00, the mayor taps the keg which is accompanied by a 12 gun salute. That is respect for the brew!!!!!!!!!

Traditional German food is always served which includes, Hendl (roast chicken), Schweinebraten (roast pork), Schweinshaxe (grilled ham hock), Steckerlfisch (grilled fish on a stick), Knodel (potato or bread dumplings), and Reiberdatschi (potato pancakes). You will also find the assortment of sausages, krauts, and Bavarian delicacies as Obatzda which is a spiced cheese-butter spread.

Now this is a very important fact. Only beer that is brewed in Munich and which conforms to the Reinheitsgebot may be served in the tents at Oktoberfest. What is the Reinheitsgebot? This important (and hard to pronounce - if you do not speak German) word is the Purity Order of Bavaria. Sometimes referred to as the German Purity Order, it is a regulation of the production of beer in the Holy Roman Empire. Instated in 1487 by Albert IV, Duke of Bavaria, this order stated that beer could only be made with 3 ingredients: Water, barley, and hops. The order was passed to keep the other grains available (such as wheat and rye) so they could be used for baking bread, and thus not have a shortage and a spike in bakery prices. We Germans do like to drink!!!!!!!

The brewers that can produce beer under this order are Paulaner, Spatenbrau, Lowenbrau, Hacker Schorr-Brau, and Augustiner-Brau. These beers will be the only beer that one will find being served at Oktoberfest. Any of these fine beers pair very well with the German cuisine that is served. Or if one prefers, they can always skip the food to save more room for the liquid diet. Although, that could have some very intoxicating effects which are accelerated.

While I have never been to Munich for Oktoberfest, I was fortunate enough to attend the Oktoberfest in Dublin (hey, the Irish drink like fish too!!) on the Docklands 2 years ago. Judging by how insanely fun and festive that was (once again the Irish) I can only imagine Munich is escalated by a factor of 100. This is one party that is definitely on my bucket list. Munich AND ESPECIALLY the beer tent better be ready for me when I arrive. 

So get ready to throw back a couple of Oktoberfest brews and have a great time. Speaking of the beers, in my next post I will write and rate some of the more popular and not so popular types of Oktoberfest beers.

Cheers and HAPPY OKTOBERFEST, Charles..............

Back and Forth or Are We There Yet.........

Back and Forth

or

Are We There Yet........

With this blog I am probably going to alternate between topics from time to time. This way I can mix it up a bit whilst keeping all of my avid readers on their toes with information. Luckily, all the topics are connected with one another so that makes cross-referencing easier as well, along with how pubs, breweries and beer are all interconnected.

With the first batch of posts, I wanted to explain a brief history of the pubs. The second batch was to start to explain the different styles of ales and lagers and how they are created using the varying methods of brewing techniques. While I might still touch on these subjects in future posts, I thought that it was important to at least cover these topics before branching out and digging into the finer details of both of those areas. These details include rating or reviewing certain types of beer or taking the reader through an imaginative description of a pub. I want the readers to experience the pubs as best they can without actually being there. Or hey, if you are there then the more the better!!!!!!

With reviewing the beer I will explain the qualities of the beverage including taste, nose, consistency, etc. However, being the beer snob that I am you can expect to see a lot of hard to find and slightly lesser known brands. Of course I will also review more popular brands (such as Guinness for my friend Art - who keeps on pestering me!!!!), but most people know and have tried a lot of the more major brands out there and besides, it is always fun to get out, explore and try something new.

When explaining the pubs, I will try to be as detailed as I can to give the reader as much of an idea of what the pubs look like inside and out that is possible. Of course, any historical facts or trivia that I know of will also go along with it. That is all part of the fun. I would also love to share and incorporate some of the wonderful photos that I was able to capture from these watering holes. However, while I do not want to give away the pubs that are in the book itself (at least not yet) I will focus on ones that I still think are excellent examples of the pubs that are illustrated in the book. These pubs are just as magnificent, and probably would have been included in the book, well if I could have made it near infinite anyway. But, had I included all of the pubs that I wanted, it would have made the book way too large and too heavy. 

So in the upcoming posts, I am going to move back and forth between all of the connected topics that this blog is all about. Those topics of course being PUBS, BEER, and BREWERIES.....

Cheers, Charles

Typers of "Beer" - Stouts and Porters

Stouts and Porters

Stouts and Porters are intertwined with their history since they first started being brewed in the 1700's. In that age, Stout was the first term used that became a generic term describing the strongest or "stoutest" beers with an alcohol content averaging around 7% - 8% by volume. The name porter started to be used about fifty or so years after stout and described a beer that was made with roasted malt, made in a variety of strength [of alcohol], and had a darker brown hue. In fact, once the term porter was being used regularly, the stronger of those beverages were labeled "stout porters". It would have been totally possible to brew a "stout pale ale" or "stout pilsner" just as long as the alcohol content was high enough. So actually, a stout, up until more modern times, was a term that was used to label only the strongest of beers. Today though, a stout has become a category all to its own, yet still related to a porter.

While there is some debate as to whether stout and porter should be two separate categories (because technically "stout" refers to a "strong" beer), it was the Guinness brewery, who, in 1820, started to brew their famous version which they labeled as a stout. Because it was so popular (and still is) this term "stout" once again was generically used in reference to generally describe just a very dark beer regardless of its alcohol content. So today, there are beers that are labeled as stouts and porters, each with varying alcohol strengths by volume. 

Stouts and Porters are both brewed using roasted malt or roasted barley, hops, and yeast. The malt used is called black patent malt. This type of malt has been roasted in a kiln until the point that it has become carbonized. This blackening of the malt is what gives the brew its dark color and some of its flavor which usually contains some subtle hints of ashy undertones. These two varietals of beer can be brewed in to many different styles. Since historically the name porter came to be an alternative to stout, there really are not too many differences between the two these days. But "Stout" has become the "normal name" that is used for this style of beer. These are some of the more popular types.

Irish Stout - This varietal is very rich, heavy bodied, and very dark in color. It has a maltiness to the nose and carries a bitter flavor of coffee and slight chocolate. It has a medium alcohol content. Guinness is arguably the most famous of all the stouts - definitely the most famous in Ireland. Having been to the brewery at St. James Gate in Dublin, I have a sweet spot for this stout. A few fun facts about Guinness is that it is injected with nitrogen which gives it its white creamy head and contrary to popular belief, Guinness is not black in color. If you hold it just right up to the light it is actually a very dark ruby red. How is that for some beer trivia!!!!

Oatmeal Stout - as one can guess by the name, oatmeal stout, is brewed with a portion of oats (usually 30% - but it can vary) along with the malt during its brewing process. The beverage usually does not taste of oats, but rather the oats effect the body of the brew. It gives the liquid a smoother body because of the high protein and gum content of the oats. These two factors increase the viscosity of the liquid which results in a smoother drinking beer. It is sometimes a wee bit sweeter as well due to the slightly increase in sugar content from the oats.

Imperial Stout - also known as a "Russian Stout" this is another dark colored beer but the alcohol content is much higher (usually around or over 9%) then its Irish cousin. Notes of coffee and bitter malt can be found.

Other styles of stouts that are popular are Coffee Stouts, Chocolate Stouts, and the other rare varietal (although, they are becoming more popular again - as a novelty) , the Milk Stout. This version is the "sweetest" of the stouts because of the addition of lactose, which is a sugar derived from milk. The lactose is unfermentable and this adds to the heavier body of the beer, but also adds to the higher calorie count as well. So this beer is probably not the best choice to have multiple pints of for someone trying to watch their figure. Well, they can imbibe, it just might add another mile to the treadmill!!!

I must also mention the OYSTER STOUT. This rare and almost extinct style is the oddest of the styles: It was also more common in Japan. It is rumored that oysters are put in the barrel during the conditioning process. This gives the brew a briny/salty taste. Actually, that is very believable considering some of the ingredients that I have witnessed (and helped) put in to certain craft brews myself.

Porters are generally dark in color, heavy, and full-bodied, but as I mentioned, the alcohol content will vary between the different breweries that produce them. They generally are brewed with the same ingredients as stouts, although, certain special ingredients could be added as well: For example, pumpkin or pumpkin spice for an Oktoberfest style. Probably the most well-known style is the Smoked Porter in which the malt is dried over an open flame or liquid smoke might be added to the brewing process.

Thanks and CHEERS - Charles

Types of "Beer" - Lager

Lager

The word Lager actually is German for storage. However, in the world of the brewing industry, a lager is a type of beer that is fermented with slow acting yeast that continues it fermentation duties and conditions the lager while being stored at low temperatures. Some brewed lagers in certain countries also have different adjuncts added to the fermentation process to some times "thin out" the body of the beer, to add balance to the proteins that are introduced from the strains of yeast used, or to raise the alcohol content of the lager. In medieval times, the beverage was cold stored, or "lagered", in the colder months. In fact, in some parts of Europe, brewing lager in the warmer months of spring and summer were actually banned because the extra heat would have undesired effects which would lead to the production of an inadequate tasting lager that would not sit well on the taste buds.

During the late 1800's, the rise in lager production steadily outgrew the production of ale. With the invention of refrigeration systems, this made it possible to brew and store lagers at colder temperatures year round until it was ready to be served cold.

Lagers are generally separated in to two main categories: Pale Lagers and Dark Lagers.

Pale Lagers consist of styles such as Pilsners, Bocks, and Marzens. The characteristics of each style of pale lagers are different. The process of brewing pale lagers started in the 19th century, when the technique of brewing pale ales was applied to the traditional lager brewing process.

Cream Lager - Sometimes referred to as a "Cream Ale" (because it is top-fermented) this is a slight variant on a pale lager. They are brewed to be light and are generally a pale golden hue. Cream Lagers are cold-conditioned for longer periods of time to reduce the fruity esters and give the brew a "cleaner" flavor. Sometimes an adjunct such as rice is added to lighten the body even more.

Pilsner - Pilsners are pale lagers that are a very light-bodied, blond-golden hued color with very, very slight hoppy bitterness.

Bock - A bock is a style of pale lager that is generally light copper to brown in color. With an aroma of toasty malt notes on the nose, this medium bodied beer contains a rich toasty flavor sometimes with subtle hints of caramel. It is stronger [in alcohol content] but generally very close in the "slight - to - none" bitterness of its pilsner cousin. Bocks can also be divided in to subcategories such as Dopplebocks, Maibocks, and Eisbocks. The different characteristics in the sub-styles have to do with differences in the brewing and fermentation process.

Marzen - Marzens are lagers that tend to be medium to full bodied but can be light golden to dark brown in color. A malty aroma and flavor are normally present, but they tend to be a bit more bitter then pilsners or bocks. This type of beer is very popular in the autumn, especially around Oktoberfest.

Dark Lagers are the varietal that started the "lager" brewing process. These styles were medium to full bodied, amber to dark brown in color, and carried with them aromas of toast and a sweet maltiness. Dunkels and Schwarzbiers are styles of dark lagers. 

Dunkel - Dunkel, being German for dark, as you can imagine is a very dark, full bodied lager. With a malty flavor and medium alcohol content (generally around 5% by volume), Dunkels are extremely popular through most of Europe. Dunkels get their distinct malt flavor from a process called decoction mashing. During the brewing procedure, a portion of the grains will be returned to the mash which raises the temperature. This boiling extracts more starch from the grains and creates a richer flavor of malt. Dunkels can also be divided in to sub-styles.

Schwarzbiers - These "black beers" are full bodied and carry slight hints of chocolate and coffee in the nose and taste. The dark color comes from the malts which are roasted heavily to a very dark hue. This style of beer is a great accompaniment to pretzels, sauerkraut, and bratwursts. This combination is a must for all of our relative Germans out there. Once again, this type of beer can also be brewed in to different sub-styles.

Thanks and CHEERS!!!! - Charles 

Types of "Beer" - Ale

Ale

Ale is type of beverage that is brewed using malted barley and warm fermentation and then adding a strain of yeast which in turn will ferment the liquid. This fermentation will usually produce a sweet, fruity beverage. The temperature at which the fermentation takes place will ultimately produce different esters from the yeast which will alter the fruit-like flavors. The heaviness (or body) can also vary between light to medium to full. Adding hops are a common place in modern brewing which adds a bitter flavor to compensate and offset the sweetness. While still holding on to the characteristics of ale, the adding of the hops technically changes the name ale to "beer": Hence where the generic titling comes in to play, but ultimately, it still is a brewed ale style of beer.

Modern ale has, for the most part, come to describe a slightly bitter tasting barley beverage. During medieval times, the bitterness was derived from a substance known as gruit (a mixture of different spices and herbs) which was added to the wort (the boiling liquid and grains): For some time now, hops now have replaced the gruit.

There are different types of ales that can brewed. Here are a few of the more popular varietals and their characteristics.

Brown Ale - This type of ale is usually lightly hopped, with a mild nutty flavor. Around the early 1900's when this ale started to be produced, it actually was just named "nut ale". Between the north and south of England, overall they are the same but with slightly different characteristics. in the northern part of the country, they are reddish brown in color, a bit drier, and they usually have a slightly higher alcohol content. In the south, they are a darker brown and a bit sweeter. The most popular example of a brown ale is Newcastle Nut Brown Ale.

Pale Ale - This type of ale is made from malt that is first dried with coke (a high carbon content fuel) before being added to the water to start the brewing process. The malt's flavor is significantly changed after this drying process. During earlier centuries, this ale was also referred to as a Bitter. A few popular examples are Sierra Nevada Pale Ale and Stone Pale Ale.

Golden Ale - Very similar to pale ales, it is a lighter color, and served at colder temperatures. They also have a lower alcohol content. Rogue Ales, Oregon Golden is a more popular version.

Scotch Ale - This style of ale is named to denote a strong, malty, amber-to-dark red colored beer. The malts used tend to be a bit sweeter on the palate producing notes of toffee or caramel. It is rumored that the color difference has to due with the generally colder climate of Scotland which gives it its color variation. The "Scotch" in the name is taken from this.

Belgian Ale - Belgian Ale could be considered the "Holy Grail" (or Holy Gr-ale) of the ale family. Generally, they have the highest alcohol content of the varietals of ale with being relatively very light in color and body. This lightness is due to the addition of sucrose during the brewing process. This added ingredient also raises the alcohol content without adding any other unfermentable material to the brew.

Thanks - CHEERS!!!! Charles

The First Words of Wisdom...........

The First Words of Wisdom.


The word "beer" is a common naming of a beverage that is fermented with grains and yeast. While "beer" can be separated in to many different varietals including, ales, lagers, and stouts, among others, a "beer" is technically a "hopped" beverage with ale being "unhopped". Throughout the ages, "beer" has become the generic labeling of all the different types of varietals. Throughout the blog posts (especially when it comes down to rating different varietals and brands) I will do the best I can to always label correctly, although from time to time, I will use the word "beer" generically as well.

This little tidbit of information should help any of the confusion that might arise out of descriptions of the beverages in future posts.


Thanks - Charles

London, England, and the Pub

Now that we have some of the origins of the pub out of the way, what makes a pub, well, a pub? It could be the décor, the ambiance, the food (the "pub grub"), hell, it might be all of these things or it might be something else entirely different. One thing is for sure though, the minute you walk into a true British pub you immediately have a sense that you are not anywhere else and that you are about to partake in a tradition that the English almost hold sacred. With this feeling one can definitely tell that there is a true distinction between a pub, a bar, or a saloon. 

Many of the pubs in London have historical ties to the city or events from age's past. Some also have ties to famous writers, artists, or political figures. These watering holes would be the places where artists would discuss their works or where members of Parliament would discuss political affairs. Some other pubs have ties to the darker side of London's history as well: With being associated with serial killers or gangsters of the period. However, the history of these taverns of olde is truly a sight to see and is also a great conversation piece for a story to tell if you have had a pint in one of these drinking spots: Especially if some of these historical events took place over a hundred years ago.

Not all of London's alehouses have to be old and from a bygone era to be steeped with British tradition. Some of the more modern pubs, while still maintaining the décor of older ones have adopted their own set of ideas and quirks so that a more modern 20th century tradition can be found while still holding on to their roots. Some of these niche (or theme pubs) are rock pubs (British punk rock, for example), or game pubs, where traditional British games such as Skittles or the obscure Aunt Sally are played. But these "game pubs" also feature darts, billiards, or snooker and some also have slot machines (known as fruit machines) and host quiz nights. These pubs have adopted their own set of specifics to compete for the shillings of the wandering masses that pass by them on a daily basis.

Whether these alehouses are traditional, historical, modern, quirky, or a combination of all of these, they are still truly British and have their own charm and appeal and are distinct from pubs elsewhere.

Thanks - Charles

A Quick History of the Pub

The name "Pub" is derived from the phrase public house, a house open to the public, that served food and drinks. Pubs would generally be the focal point of a town (along with the local church), and the townsfolk would gather at these establishments to socialize after work, for meetings, for parties, or other purposes. Some pubs would also feature special "game rooms" and hold tournaments for different types of games. The fact that pubs have been around for literally hundreds of years, these watering holes have been ingrained in British culture and are a staple in tradition right next to fish and chips.

Started and cultivated during Roman times, after the Romans settled the area known as London (they named it Londonium) the tavern has gone through many cultural changes into becoming the pubs that we know of today. It was the Anglo-Saxons, after the fall of the Roman - British kingdoms, that established the alehouse in domestic abodes. The woman of the house would post a green bush out front to let the villagers know that her ale was ready. These houses would hold meetings and gatherings of the local people of the village. This is where the early beginnings of the alehouse holds their roots. Throughout the centuries, some of these establishments became inns or hostelries for travelers while having the pubs attached.

In the 18th century with the introduction of gin, a number of these spots became "gin palaces." Because of the cheap production of gin, it began to outsell ale and beer. After numerous taxes and laws, which had to be put in place due to the amount of "drunkenness", shall we say, alehouses started to make a comeback and was actually supported due to the lower alcohol content of the frothy beverage. Some early coffee houses of the day also evolved into pubs as well. Throughout the city of London, especially around Fleet Street, which was synonymous with the printing trade of the time, these establishments would play "second home" to the journalists. Naturally, these coffee shops would have to evolve to the demanding masses.

The pub also introduced the concept of the tap bar and the ale being served from the counter of the bar itself. Up until this time, the beverages were brought to the tables by a server. The bar counter was generally used for the owner or to conduct business or sort through paperwork: This made a big impact and change.

With most of the pubs today being owned and operated by breweries, it is never a difficult task to find and enjoy a hand crafted cask ale on draught. With all of the wonderful ales to enjoy, there will always be one that can please even the most finicky of palates.

Thanks - Charles

Premise of Pubs

London: A magnificent metropolis with hundreds of years of history, culture, economics, and of course, PUBS. The pub has been a staple of British tradition dating back for several hundreds of years. These watering holes for the thirsty range from being historic, to the quirky, to modern, with a few being landmarks (thrown in for good measure), while some can be just a great place to have a nice pint of ale and a good conversation after a hard day's work.

With centuries of tradition and so many great pubs around the city, searching for that "ONE" pub can be a fun, but lengthy adventure. In the next few posts, I will start off simple by explaining the history of the British pub and how they became to be the drinking establishments of today, while holding on to their historical roots.

Thanks - Charles

Pubs To Have A Pint In

Hello and welcome to Pubs To Have a Pint In. This blog is going to be used in conjunction to promote my upcoming book Pubs To Have a Pint In: London. This is a blog that is devoted to pubs, ale houses, and the taverns of olde: Mainly throughout the British Isles. In this blog I will dissect certain pubs, describing their history, décor, and interesting facts about the pubs in general. And of course, what good is a pub without all of the draught ales and craft beers that go along with them. I also shall be writing about the ales and beers that they carry and the associated breweries that create the fine beverages. They will be getting a "pint rating" as well. So while there will be a lot of information between these pages, this will be a useful resource to accompany the book when it is released later this year. Since the first book in the planned trilogy is based on London specific, the initial offering of posts will also be focused on London, however, I am sure that I will journey out to the rest of England as well.  So if travelling to the United Kingdom, and in being in search of the perfect pub, keep a look out for a post specific to the areas that you will traveling to. You may just find yourself on the hunt, up a creaky alley searching for that PERFECT PINT!!!!!

 

Thanks for looking - Charles