Best bitter

Also Flowers Keg Bitter to which we would all chant "keggy bit, keggy bit, that's the stuff to make you sh!t".

It was about 'keeping beer' before serving it. That only applies to draught beers, that was the whole point of inventing keg beer.

Get a keg to the 'right' temperature, find somewhere to stand it and start serving. There's nothing solid in keg beers, so no settling time is needed. They last a long time without going off, because the beer has been sterilised, a process that significantly alters the flavour of hops.

It's why our clubs mostly only serve keg beers and lagers. They can't afford the staff to look after draught beer properly, nor will they stock something that may sit in the barrels until it goes off. The same generally applies to restaurants which aren't on pub premises.

On 14 Sep 2022, Joe wrote

That certainly used to be the case, but over the past 15 years or so I've visited a number of local social clubs (pool league), and I can think of only one or two that still don't have any cask ales.

Admittedly it's often just the one -- Doom Bar seems to have cornered the market for clubs with just one hand pump -- but the situation's certainly better than it used to be.

also the contents never meet the outside atmosphere.

"The best picket in a brewflade"

Professor Stanley Unwin.

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

That wasn't what was being discussed when the thread diverged on the claim that some beers don't like moving.

No it was not. It was actually about why one pub adjacent to the brewery had much better beer than ones less than 10 miles away, with a claim that the beer didn't like to travel when in fact it is much more likely that the problem was how it got to the glass.

It is in fact much more complicated than that with a pub.

But you still have a problem with doing the movement of the beer from the keg to the taps on the bar.

Ian, my mate and I went into our local working mens club when we were

The club also sold Flowers Keg. Truly horrible as were all keg beers from the mid sixties.

Give it a bit of time and the beer names will appear again with the marketing claim brewed since 1960 indicating they were quality beers of old.

Don't get me started on Whitbread Trophy. Or Watney's Red Barrel.

I won't hear a word against Double Diamond on draught.

Allied Breweries' finest achievement. But probably driven out by lager.

There were anomalies. I once had an excellent pint of Wilson's somewhere in the Lake District, but nobody ever believed me. As with Flowers Original at a pub in Hendon, where I drank a couple of times a month. Really good, but again, no believers.

All these "beers" were pasteurised, filtered and pressurised. They were excessively fizzy and in my opinion tasted vile. My favourite tipple in the sixties and seventies was draught Bass. A lovely pint but it tended to loosen the bowels somewhat. In fact a mate went to see the doctor complainig of constipation. The doctor recommended draught Bass.

That'd be a good move for any Aussie. Anything to get away from the freezing cold, fizzy dog piss that is Australian beer.

So I heard said many times in my youth, but never found any of it. The Bass I found was pretty mediocre, maybe a little better than Red Barrel, Double Diamond etc.

I think it depended a lot on where you were. Our local Bass would have come from the Charrington brewery in Stepney, so not a great distance, so we must assume Charrington were not as good as the Burton brewery at brewing.

Oh Gawd, Youngers Tartan Special.

Brian