"meantime has developed a new beer concept"
http://www.morningadvertiser.co.uk/D...h-beer-concept
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"meantime has developed a new beer concept"
http://www.morningadvertiser.co.uk/D...h-beer-concept
"Miller was keen to distance the project from the tank beers of the 1970s'"Quote:
Originally Posted by hondo
It looks exactly like the cellar tanks of the 70s, it's just the beer that's different. 100 hectolitres is about 220 gallons or 20 11 gallon kegs. One wonders how "brewery fresh" it will be by the time you get to the bottom.
I remember some of those pasteurised beers like John Smiths & Tetleys from the 70s & 80s arriving in tankers like heating oil and being pumped into the cellar tanks like a paraffin or heating oil delivery. By the taste of some of it I'm sure they got the two mixed up. :sick:
The article suggests some things about lager never change:Quote:
Originally Posted by hondo
"Drinkers will be able to enjoy the freshest beer available while publicans can offer something different, creating some theatre around beer, and will be able to charge a premium to make better margins."
Translation: Punters, as usual, will pay for all the branding hoo-hah.
Meantime beers are expensive enough as they are. A pint of Yakima Red (4.1%) cost £5.00 in their Brewry Tap (The Old Brewery, Greenwich) last week. I didn't dare ask how much the Belgian Quad (8.5%) was.
No mention is made of whether any gas pressure is applied to the container. My guess is it would have to be otherwise it would go off. The fact it isn't pasteurised is good but it's still going to be just fizzy lager and as has been said coming from a 220 odd gallon container, not necessarily very fresh. I won't be rushing to the Windmill on Clapham Common to try it, they ruined that pub when they got rid of the public bar.
My abiding memory of tank beer from back in the day is of Newcastle Exhibition. All I remember is that it was an improvement on the appalling Tartan.