The water is mixed with malted barley and is cooked at a number of temperature changes. Here, one of the key flavourings isx added – the hops, which are a bit like adding special herbs to fine cuisine, or mustard to a beef sandwich.

These ripe, lusty hops blend with the purity of the well-drawn water imparting aroma and flavour, and improving its keeping quality. At the end of the cooking process, you’re left with a liquid called wort, which contains no alcohol or beer flavour, so there’s no point drinking the stuff yet. It needs to cool and have yeast added to create its distinctive, award-winning Bombardier character.

The wort is then left for 24, long, thirsty hours, as the yeast grows four-fold until it has absorbed all the oxygen. So plenty of time to beat the French, win a King’s ransom at cards and visit several lady friends. It’s at this victorious moment that the fermentable sugars turn into alcohol and carbon dioxide. Then, to make sure we keep our green and pleasant land, green, the carbon dioxide is collected, liquefied and used again to make even more fabulous Bombardier: The sort of ingenuity that makes me proud to be English, ever reliable and damned tasty!