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27-10-2023, 07:10
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2023/10/draught-beer-in-1970s-part-two.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzE09nScGpMoFfCNkjtUIeQdVk-Jv_pqEpg1rsp4ZWym3uEI36ZdX9ukOJM5hNFbo_Qfkp2aO9-oNmMtOBoNvzCSjpUDhYoByGgsRWa-3lIAi_xkhWa-UXYyx32s5oOpm22oK12zQ0UqKCkW5N21dvdKh1Q5mQsDEjd9Ws _0HnV-NxagpSPQLJViNr_28/s320/Ind_Coope_Double_Diamond_1960.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzE09nScGpMoFfCNkjtUIeQdVk-Jv_pqEpg1rsp4ZWym3uEI36ZdX9ukOJM5hNFbo_Qfkp2aO9-oNmMtOBoNvzCSjpUDhYoByGgsRWa-3lIAi_xkhWa-UXYyx32s5oOpm22oK12zQ0UqKCkW5N21dvdKh1Q5mQsDEjd9Ws _0HnV-NxagpSPQLJViNr_28/s573/Ind_Coope_Double_Diamond_1960.jpg)
We're going to finish our look at the different draught systems in use in the 1970s.
Tank beer
This was often bright beer, but filled into cellar tanks rather casks. It was pretty popular for a while in the 1960s and 1970s. It later fell into disuse, partly because of problems keeping the cellar tanks clean.
Many of the Grundy tanks used in UK pub cellars ended up being used as fermenters in US craft breweries.
Hull Brewery caused much division in CAMRA ranks by having most of their beer served from ceramic cellar tanks. The beer was only rough filtered, but not pasteurised and served without CO2 pressure. For a while it was considered real ale, but in the 1980 Good Beer Guide they are dismissed with a simple “all beers are filtered”.
Keg beer
Soon after WW II, brewers started to become interested in keg beer. Mostly to remove the weak link in the chain between the brewer and drinkers: the landlord. It was designed to be a beer that publicans couldn’t bugger up, either through incompetence or avarice.
The initial crop of keg beers were almost all Bitters. Usually billed as Best Bitters, though the gravities didn’t always live up to that claim. Later keg versions of Mild followed, but it was the Keg Bitters that brewers pushed.
Why were some brewers so keen on keg beer? Because they could charge more for it. When you look at the examples later in this section, you’ll see that keg beer sold at a premium. Keg beer might have cost marginally more to produce than cask, but nothing like as much as the price differential.
Of course, larger brewers were investing large sums in advertising their Keg Bitters. Who would have drunk them if they hadn’t? And that money needed to be recouped.
There was also a fair bit of keg Mild about. And in increasing amounts. Mostly due to the decline in Mild sales. When too little was being sold for cask to be viable, some brewers stretched out the life of the style by kegging it. Though that was only a stay of execution.
Lager, of course, was almost always sold in keg form. Other than the aforementioned experiments with cask Lager.
Finally, there was Stout. Mainly in the form of Guinness. Or maybe totally. There might have been some other keg Stouts. Possibly Murphy’s.
More... (http://barclayperkins.blogspot.com/2023/10/draught-beer-in-1970s-part-two.html)
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzE09nScGpMoFfCNkjtUIeQdVk-Jv_pqEpg1rsp4ZWym3uEI36ZdX9ukOJM5hNFbo_Qfkp2aO9-oNmMtOBoNvzCSjpUDhYoByGgsRWa-3lIAi_xkhWa-UXYyx32s5oOpm22oK12zQ0UqKCkW5N21dvdKh1Q5mQsDEjd9Ws _0HnV-NxagpSPQLJViNr_28/s320/Ind_Coope_Double_Diamond_1960.jpg (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzE09nScGpMoFfCNkjtUIeQdVk-Jv_pqEpg1rsp4ZWym3uEI36ZdX9ukOJM5hNFbo_Qfkp2aO9-oNmMtOBoNvzCSjpUDhYoByGgsRWa-3lIAi_xkhWa-UXYyx32s5oOpm22oK12zQ0UqKCkW5N21dvdKh1Q5mQsDEjd9Ws _0HnV-NxagpSPQLJViNr_28/s573/Ind_Coope_Double_Diamond_1960.jpg)
We're going to finish our look at the different draught systems in use in the 1970s.
Tank beer
This was often bright beer, but filled into cellar tanks rather casks. It was pretty popular for a while in the 1960s and 1970s. It later fell into disuse, partly because of problems keeping the cellar tanks clean.
Many of the Grundy tanks used in UK pub cellars ended up being used as fermenters in US craft breweries.
Hull Brewery caused much division in CAMRA ranks by having most of their beer served from ceramic cellar tanks. The beer was only rough filtered, but not pasteurised and served without CO2 pressure. For a while it was considered real ale, but in the 1980 Good Beer Guide they are dismissed with a simple “all beers are filtered”.
Keg beer
Soon after WW II, brewers started to become interested in keg beer. Mostly to remove the weak link in the chain between the brewer and drinkers: the landlord. It was designed to be a beer that publicans couldn’t bugger up, either through incompetence or avarice.
The initial crop of keg beers were almost all Bitters. Usually billed as Best Bitters, though the gravities didn’t always live up to that claim. Later keg versions of Mild followed, but it was the Keg Bitters that brewers pushed.
Why were some brewers so keen on keg beer? Because they could charge more for it. When you look at the examples later in this section, you’ll see that keg beer sold at a premium. Keg beer might have cost marginally more to produce than cask, but nothing like as much as the price differential.
Of course, larger brewers were investing large sums in advertising their Keg Bitters. Who would have drunk them if they hadn’t? And that money needed to be recouped.
There was also a fair bit of keg Mild about. And in increasing amounts. Mostly due to the decline in Mild sales. When too little was being sold for cask to be viable, some brewers stretched out the life of the style by kegging it. Though that was only a stay of execution.
Lager, of course, was almost always sold in keg form. Other than the aforementioned experiments with cask Lager.
Finally, there was Stout. Mainly in the form of Guinness. Or maybe totally. There might have been some other keg Stouts. Possibly Murphy’s.
More... (http://barclayperkins.blogspot.com/2023/10/draught-beer-in-1970s-part-two.html)