I walk into the foyer of St Albans Arena and make my way into this year’s CAMRA Beer and Cider festival. I’m greeted by the first stallholder who assumes that I know the drill, and hands me a small tankard; he sees my hesitant expression then explains that it only costs three pounds and I can then buy tokens and try as many beers as I like!

Just before I go into the main hall I chat with John Bishop, the festival organiser, he’s looking forward to this year’s festival and mentions that there are more than 500 beers and ciders on offer. He tells me about what CAMRA does and how you can also go on pub tours and brewery trips if you join up. We talk about some recent research revealing that people who have a local pub have more friends, are happier and feel more engaged with the wider community.

I ask why so many pubs have been closing down over the last few years and he explains that later this month CAMRA will be lobbying in Parliament to cut the triple tax burden on pubs; namely beer duty, business rates and VAT, as a third of the cost of a pint in a pub these days is made up of tax.

I wish him luck in Westminster and make my way into the hall. Rows and rows of labelled kegs line the back walls above each wooden bar, with an army of CAMRA volunteers, all aficionados of beer and cider. The main bar is sponsored by a brewery in Hoddesdon selling a full range of their own cask ales, another represents cider and perry, and the one set up on the stage represents a brewery in Tring.

I am warmly invited in to try any beer I wish. I explain that I enjoy thick dark ale and am offered a Shropshire beer. I love it! “Can I try another?” I boldly ask, overcoming my initial reticence. “Something very different this time.” He goes for Green Jack Baltic Trader Stout with 10.5% ABV. It’s thick, creamy, has a certain sweetness and I can’t even taste the alcohol all that much.

“Oh no, I seem to like all of them!” He smiles at the happy expression on my face.

The cider and perry bar on the other side has a cider scale consisting of seven categories from very sweet to very dry. There are so many to choose from. I ask if I can try the extreme flavours on either side of their cider scale. Hartland is incredibly dry and Perry Ross on Wye is pink in colour and very sweet. The sweeter the drink the more deceptive the volume, like cocktails I guess. I must confess I enjoyed this bar the most. The ciders and perries i tried were light and crisp, I could really taste the apples and pears and of course it is a bonus that they are vegan and naturally gluten-free.

I step up to the back of the stage to the Tring Brewery showcase and chat with a knowledgeable volunteer. He explains the basics about how real ale is produced and how each beer has its own unique characteristics and complexities. I feel quite daring and go for more imaginative beer concoctions with unexpected ingredients like the Earl Grey Pale Ale.

The volunteer seems to be enjoying my reactions to the many beers that he’s placing in front of me. I try the next one sticking my nose into the glass first and immediately smell coffee of all things! Another ale smells of smoky lapsang souchong; I thank him for guiding me in my new encounters with such unusual ales.

Conducting my hands-on research this week has been an absolute pleasure! This experience has been a whirlwind of friendly conversations with people who certainly know their stuff. I take my last few swigs of beer and say my goodbyes. I’ve enjoyed so many beers and ciders and learned so much. As I weave my way to the exit, looking forward to some fresh air, my head is spinning with facts about the role of yeast, fermentation and the importance of temperature. At least I think that’s why my head is spinning!