Curmudgeon's "Opening Times" Columns - January 2017
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Can This Be For Real?
“Real ale in a can” is a flawed concept that undermines bottle-conditioning
EYEBROWS were raised last year at the news that CAMRA had given accreditation as “real ale” to can-conditioned beers from Moor Brewery in Bristol. While this may on the face of it sound surprising, given that CAMRA is happy to recognise bottle-conditioned beers as “real ale”, it is entirely consistent to do the same for beer that still contains live yeast, but just happens to be in a different kind of container.
Having expressed some scepticism about the concept, I was – to their credit – sent a sample of six cans to try by Moor Brewery. Now, they all came across as well-made beers, and one, the rye-infused Smokey Horyzon, particularly tickled my tastebuds. The amount of yeast and carbonation suggested that they could realistically have conditioned in the can. Having allowed them to settle for a couple of weeks, I was able to pour most of them reasonably clear. But I have to say I’m not remotely convinced by the concept.
Over the years, I’ve enjoyed many excellent bottle-conditioned beers. But I’ve always been able to check that the yeast has settled to the bottom, and then pour it carefully to ensure I end up with a clear drink. However, with a can, you simply can’t do that, so you have to trust to time as to whether the yeast has settled, and depend on very precise timing to minimise the amount that ends up in the glass. The whole process is turned into a lottery. For this reason, regardless of the inherent merits of the beer, I’d say cans are not an appropriate medium for container-conditioned packaged beers.
Personally, I prefer the taste of beer, not yeast, and there is far too much anecdotal evidence of murky beer playing havoc with the digestive tract for such concerns to be dismissed out of hand. The whole concept of "real ale in a can" has not been thought through properly, and I find it disappointing that CAMRA has given it its seal of approval.
Delayed Gratification
What may now seem extreme proposals could all too soon become reality
SCOTLAND seems to be doing its best to be a world leader in neo-Prohibitionism, and the latest idea to rear its ugly head is one from “public health experts” to ban the sale of alcohol in the off-trade until 5pm. This is objectionable on so many levels that I won’t even attempt to list them. It represents a collective punishment meted out on the overwhelming majority of responsible drinkers in an attempt to address the problems of the irresponsible few.
One obvious issue is that it would be likely to lead to a kind of quasi black market of people buying drink on others’ behalf. A simple request to pick up of bottle of whisky while you’re out could easily lead on to someone carrying a small stock to supply people who find it inconvenient to buy it themselves. And I can’t see the Scotch whisky industry – the country’s leading export earner – being remotely happy about being prevented from selling bottles to coach parties on distillery tours.
In Sweden, which operates a similar hard-line attitude to alcohol sales, the state-run Systembolaget stores tend to close their doors just as the Scottish offies would be opening. You could just as well argue that earlier closing, rather than later opening, would achieve the same result, or lack of.
Of course the chances of this happening in the near future, even in Scotland, are zero. But, by laying it on the table, an “Overton Window” has been opened up in which such draconian proposals are brought within the scope of serious debate. And how long will it be before someone suggests banning pubs and bars from selling alcohol before 5pm too?
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