Now, you can order a pint of beer with your books in UK's micropubs
- Arvind Kejriwal calls 'emergency' Assembly session to discuss Centre's notification on Lt Governor's role
- Celebrations in AIADMK camp as Jayalalithaa becomes Chief Minister of Tamil Nadu
- No full statehood rights to Delhi unless there is consensus, says Arun Jaitley
- Gujjar protest to continue as talks with Rajasthan govt fail
- Heat wave toll in Andhra Pradesh, Telangana reaches 223
A Chapel in Kent, which was once turned into a bookshop, has now been transformed into a pub.
The books are still there, along with barrels of local ales such as Old Dairy Blue Top and Hopdaemon's Green Daemon.
"This book store is close to many people's hearts, it's a part of local history, so I wanted to be respectful and keep as many books as I could while creating something which could be a community space," the Daily Express quoted owner Julian Newick as saying.
"People can come in for a pint of real ale and they can still buy the books on the shelves," he said.
He said that he wanted to be respectful and keep as many books as he could while creating something which could be a community space.
St Mary's Chapel, in Albion Street, Broadstairs, Kent, is part of a small revolution in British drinking habits – the micropubs... one-room ale houses that are springing up in closed-down shops across the country.
They have no blaring juke boxes, big-screen TVs or fizzy lager but provide cosy refuges for those who want a proper pint of real beer, usually from the barrel.
Newick also runs The Lifeboat in Margate in a 17th century farmhouse which has previously served as a butcher's, a greengrocer's and school uniform shop.
Micropubs sprang up in Kent, the land of hops, but have spread across the Midlands and North of England, East Anglia and the West Country, in old pet shops, florists, chemists and newsagents.
Martyn Hillier, 53, founded the movement by turning a butcher's shop into the Butcher's Arms in Herne, near Canterbury, in 2005.
His 168 sq ft empire has three butcher's blocks as tables and a sink in the corner. Pints are poured directly from a row of casks in a back corridor.