Best bitter

That's a statement of fact, f****it.

Back in my student days, a friend took part in a trial on a driving simulator (his girlfriend was part of the group organising it). Most people had little effect with a vodka, a little more with a second and started to go downhill rapidly as they had more. He got better after the first, the second had no effect and only on the third did he start to head in the same "direction" as the others.

One Manchester pub (The Lass O'Gowrie) made its own beer, on site.

There were windows inside the pub to view the in-house brewery ... and the pub was gaslit.

They referred to at their beers by the specific gravity, Log 42 (1.042) and the Graduate Ale, Log 56 (1.056).

I assume that it no longer does this, as it is now a Greene King pub :(

Some beers just don't travel well either. Round here we generally avoided the Holt's pubs, yet just 6 or 7 miles away, the pub around the corner from the Holt's brewery served an excellent pint.

but the old licensing law excluded beer tha didn't attract excise duty and that used to be defined as 2 /degrees of proof. That's only 1.2% ABV. That's why the old Licensing Act was amended so beer was only intoxicating liquor if more than 1.2% ABV.

More likely to be how it was handled in the pub.

That is probably where the value of 2 I remember came in. That makes Red Barrel even weaker than I thought.

I think that's more to do with the landlord or cellar man. Keeping cask beer in good condition is more to do with hygiene and stock rotation. If a pub cannot keep beer in drinkable manner what are they doing with the food?

I known pubs within 100 yards of each other both serving the same range of beers, and probably delivered on the same dray on the same day but you wouldn't think they were the same beers from the taste :(

And keeping the pressure on the feed system etc.

Keeping it in the fridge and mostly cooking it before you get to eat it.

You don't seem to have much of clue about keeping a decent beer :)

alan_m snipped-for-privacy@admac.myzen.co.uk> wrote

Then you need to get your seems machinery seen to, as always.

Mate of mine was in fact the manager of the biggest club in my town.

You don't have a clue about how it is completely trivial to check if one beer is a watered down version of another or if one is in fact a second run of the original mash using gas chromatography.

My condolences.

Nah. No such thing. I’ve tried a lot of alcohol free beers and whilst some can make a quite pleasant drink (up to a limit of one can/bottle), they do NOT taste the same. Alcohol has an effect on the taste and possibly the mouth feel of a beer. Take it away and the beer loses an important part of its “beeriness”.

Tim

Tim+ snipped-for-privacy@gmail.com wrote

Correct, Colin's taste buds must be f***ed.

Must be different in your part of the world. I've never been in a club in the UK, working man's, Conservative, Liberal, golf etc. where draught beer was available. They've all sold only keg beer, and never particularly good ones.

Yes, Ghost Ship 0.5% isn't bad, but it's not the real thing. Also Shipyard Low Tide, but I'm not familiar with the full-strength version of this, if any.

There's more than one way to get a low-alcohol beer, but it doesn't seem likely that any method will just remove the alcohol without affecting anything else.

I can drink and enjoy 1 Ghost Ship. Two leads to a feeling of being waterlogged. Guinness 0 is one of the better low alcohol beers (although the same rule applies).

Tim

The discussion wasnt about draught beer.

And our clubs are much bigger than yours, the 3 main clubs are by far bigger than any pubs nor other beer serving places.

And even if that was possible, they would never taste the same as the full strength beers.