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30-10-2016, 14:52
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There has recently been a debate in the columns of the CAMRA newspaper What’s Brewing about whether pubs should make more effort to stock dark beers. On the one hand it is argued that, if pubs have eight or more handpumps, they could allocate one or two of them to dark beers to provide more stylistic variety. But, on the other hand, there is no point in stocking beers that don’t sell and, while you can lead a dark horse to beer, you can’t make him drink it.
This is exemplified by this letter in the November edition from Paul Hurditch, licensee of the Star in Glossop, a long-standing Good Beer Guide entry.
https://4.bp.blogspot.com/-0Pv9ahGLNTY/WBYHZg4MhOI/AAAAAAAAFQ0/Z9AmlrlVT7MRzpXAWDx7JE2Pmbg8UrozQCLcB/s1600/dark%2Bbeers.jpg (https://4.bp.blogspot.com/-0Pv9ahGLNTY/WBYHZg4MhOI/AAAAAAAAFQ0/Z9AmlrlVT7MRzpXAWDx7JE2Pmbg8UrozQCLcB/s1600/dark%2Bbeers.jpg)
As he says, he’s made the effort to put dark beers on, but his customers don’t want to drink them. That is simply commercial reality – you offer the types of beer that your customers want. I’ve complained more than once myself over the years about pubs with eight beers that are all variations on the same theme, but sadly it’s a fact of life. Often it’s hard enough to find a brown beer, let alone a dark one.
I’ve spoken to several licensees of family brewer pubs who have told me that they tend to pass on any dark beers in the brewery’s seasonal range, as they simply don’t sell. And it’s always very noticeable at the end of Stockport Beer Festival that most of the beers left over are dark ones.
There is a widely-held belief that dark beers tend to be on the stronger side, which isn’t by any means always the case, but does deter people from drinking them. And all dark beers are not the same – there is a clear division between roasty, strong-flavoured stouts and porters, and sweeter, more mellow milds and old ales. Some drinkers try to avoid those roasty notes, while others will run a mile at the thought of anything with a chestnut flavour, let alone reminiscent of Christmas pudding.
https://4.bp.blogspot.com/-bEZF8apE82I/WBYH6J1h6vI/AAAAAAAAFQ8/L2Rxu6wvDi41hSiseMp2Q3Gndy88gAWOQCLcB/s1600/king%2Band%2Bbarnes%2Bold%2Bale.jpg (https://4.bp.blogspot.com/-bEZF8apE82I/WBYH6J1h6vI/AAAAAAAAFQ8/L2Rxu6wvDi41hSiseMp2Q3Gndy88gAWOQCLcB/s1600/king%2Band%2Bbarnes%2Bold%2Bale.jpg)
I have to say I tend to prefer the more mellow side, and I have fond memories of drinking the distinctive old ales that used to be produced by breweries in the South-East such as Brakspear, Gales and King & Barnes. These typically had a strength of around 4.3 or 4.4%, so it was easy to drink a pint or two, but they still had a rich flavour and a touch of winter warmth about them. Sadly there doesn’t seem to be much brewed in that kind of category nowadays.
Yes, it would be good to see more dark beers on the bar. But all dark beers are not the same, and it has to be recognised that their absence is not due to a lack of imagination of the part of licensees, but to customer preference.

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