THE search is on for a drinker with a discerning palate and the stamina to put 170 real ales to the taste test.

Organisers of Worcester's annual Beer and Cider Festival are on the lookout for one lucky drinker to take up the mammoth challenge.

More than 5,000 people are expected to descend on Worcester Racecourse next month for the city's fifth CAMRA Beer and Cider Festival.

The lucky winner will spend about two-and-a-half hours on the afternoon of Thursday, August 14, testing all the festival's beers for clarity, aroma and taste.

Local beers from Worcestershire, Herefordshire and Gloucestershire have been entered, but there will also be a strong focus on northern beers - so the winner will need to have a cosmopolitan palate.

"It seemed like something somebody would enjoy doing," said festival organiser Peter Bottomley, who has lined up around 65 ciders and perries from across the country, as well as the 170 real ales.

"The taster will take a bit off the barrel of each ale, make sure it's absolutely clear, taste it and make sure there are no off flavours in it."

This year's event will focus on northern beers from around the Pennines up to the Scottish borders.

Live music performances will run throughout the festival - and there will be food on sale too.

The event runs from 7pm to 11pm on Thursday, August 14 and 11am to 11pm on Friday, August 15 and Saturday, August 16.

Entry is £3 per day, and £5 after 5.30pm on Friday. The entry price includes a souvenir glass and programme. Tickets are available in advance from Huntingdon Hall.

People can enter the beer-tasting competition - which has a closing date of Monday, August 4 - by registering at www.worcesterbeerfest.org.uk

SEE IF YOU NOSE A GOOD'UN

Balance of flavours: If you're going for a malty flavour, you need to make sure it's balanced with the flavour of the hops to give it a balanced taste.

Clarity: Most real ales, apart from wheat beers and some specialist beers, should be clear and not cloudy. Stouts are naturally dark, but you should still be able to see through them if you hold them up to the light

Good condition: The 'tingle on the tongue' test. As real ales go through a secondary fermentation in the barrel, this creates carbon dioxide. The ale should have enough carbon dioxide in it that when you taste it you get a 'tingle on the tongue'.

Smell: When you put your nose into the glass you should get a nice smell before you start drinking it. Sometimes, there can be aromatic characteristics in the beer that you can smell but can't taste.