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26-10-2023, 08:00
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/10/draught-beers-in-1970s.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz__YlkYJ_PL37hU_Ad9_BzM_hGUT_yJhttrRIRhr9BE k9iqjMLbMaj-85jTYqUfYEmuFmpfugD5jhQvbAWmfZ_6_sKZQc0LAy9ydnEw54 FqGa2Hf2ccDNicldWfrepzh_2edOXT1cNlGaGl8SlNtESueC4U sJx_AslxGm0-5zB7qw8c6WTsAVMO9EzYQ/w311-h400/Boddington_Bitter_cask.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz__YlkYJ_PL37hU_Ad9_BzM_hGUT_yJhttrRIRhr9BE k9iqjMLbMaj-85jTYqUfYEmuFmpfugD5jhQvbAWmfZ_6_sKZQc0LAy9ydnEw54 FqGa2Hf2ccDNicldWfrepzh_2edOXT1cNlGaGl8SlNtESueC4U sJx_AslxGm0-5zB7qw8c6WTsAVMO9EzYQ/s479/Boddington_Bitter_cask.jpg)The types of beer available on draught were pretty limited. Mild, Bitter and Lager were mostly about as much as you would find. In winter, a stronger beer might be available. Something like Young’s Winter Warmer or Adnams Old Ale.
There were an increasing number of outlets for draught Guinness. And draught Lager, which up until the 1960s was mostly in bottled form, was becoming much more common in keg.
Cask beer
The tied house system was vital in making cask beer possible. The highly simplified logistics – straight from brewery to pub – massively reduce the risk of the beer getting fucked up by some idiot in the delivery chain.
The availability of cask beer was incredibly patchy. In parts of the Midlands and the North, such as Nottingham or Manchester it was almost universally available. In other locations, for example Glasgow or Middlesbrough, not a drop was to be found. It was all very much dependent on who owned the pobs.
In general, towns dominated Big Six pubs tended to have less cask available. But there were exceptions, such as Leeds, where Tetley owned the vast majority of pubs but served cask in almost all of them.
The types of beer available in cask form were pretty limited. Mild, Bitter and Old Ale. That was it. Unless you count attempts, which met with varying success, to brew a cask Lager.
If Frank Baillie is to be believed, quite a lot of cask beer was either kept with a blanket of CO2 or served on top pressure. And might well be dispensed through a beer engine. The only way you could be sure of getting pure cask, short of inspecting the cellar, was if it was served by gravity from a cask behind the bar.
Bright beer
One step down from cask was a type of brewery-conditioned beer much favoured by larger brewers in the Midlands and North.
It was rough filtered and artificially carbonated, but not pasteurised and served through electric pumps rather than top pressure. Much closer to cask than to keg, and lacking the bad features of the latter: over-pasteurisation and over-carbonation.
The difference between indifferently-kept cask and bright beer wasn’t great. And it could be difficult to tell the difference between the two when being served from the same electric pumps. Which is one of the reasons most brewers stopped selling cask through electric pumps and reverted to beer engines. They wanted to make clear it was cask beer.
More... (http://barclayperkins.blogspot.com/2023/10/draught-beers-in-1970s.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz__YlkYJ_PL37hU_Ad9_BzM_hGUT_yJhttrRIRhr9BE k9iqjMLbMaj-85jTYqUfYEmuFmpfugD5jhQvbAWmfZ_6_sKZQc0LAy9ydnEw54 FqGa2Hf2ccDNicldWfrepzh_2edOXT1cNlGaGl8SlNtESueC4U sJx_AslxGm0-5zB7qw8c6WTsAVMO9EzYQ/w311-h400/Boddington_Bitter_cask.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz__YlkYJ_PL37hU_Ad9_BzM_hGUT_yJhttrRIRhr9BE k9iqjMLbMaj-85jTYqUfYEmuFmpfugD5jhQvbAWmfZ_6_sKZQc0LAy9ydnEw54 FqGa2Hf2ccDNicldWfrepzh_2edOXT1cNlGaGl8SlNtESueC4U sJx_AslxGm0-5zB7qw8c6WTsAVMO9EzYQ/s479/Boddington_Bitter_cask.jpg)The types of beer available on draught were pretty limited. Mild, Bitter and Lager were mostly about as much as you would find. In winter, a stronger beer might be available. Something like Young’s Winter Warmer or Adnams Old Ale.
There were an increasing number of outlets for draught Guinness. And draught Lager, which up until the 1960s was mostly in bottled form, was becoming much more common in keg.
Cask beer
The tied house system was vital in making cask beer possible. The highly simplified logistics – straight from brewery to pub – massively reduce the risk of the beer getting fucked up by some idiot in the delivery chain.
The availability of cask beer was incredibly patchy. In parts of the Midlands and the North, such as Nottingham or Manchester it was almost universally available. In other locations, for example Glasgow or Middlesbrough, not a drop was to be found. It was all very much dependent on who owned the pobs.
In general, towns dominated Big Six pubs tended to have less cask available. But there were exceptions, such as Leeds, where Tetley owned the vast majority of pubs but served cask in almost all of them.
The types of beer available in cask form were pretty limited. Mild, Bitter and Old Ale. That was it. Unless you count attempts, which met with varying success, to brew a cask Lager.
If Frank Baillie is to be believed, quite a lot of cask beer was either kept with a blanket of CO2 or served on top pressure. And might well be dispensed through a beer engine. The only way you could be sure of getting pure cask, short of inspecting the cellar, was if it was served by gravity from a cask behind the bar.
Bright beer
One step down from cask was a type of brewery-conditioned beer much favoured by larger brewers in the Midlands and North.
It was rough filtered and artificially carbonated, but not pasteurised and served through electric pumps rather than top pressure. Much closer to cask than to keg, and lacking the bad features of the latter: over-pasteurisation and over-carbonation.
The difference between indifferently-kept cask and bright beer wasn’t great. And it could be difficult to tell the difference between the two when being served from the same electric pumps. Which is one of the reasons most brewers stopped selling cask through electric pumps and reverted to beer engines. They wanted to make clear it was cask beer.
More... (http://barclayperkins.blogspot.com/2023/10/draught-beers-in-1970s.html)