VOX SHOP

09 July, 2010

Iíd be tempted to take it home myself and try it, but I imagine it will be quite expensive and people could have a problem if they have to chuck away a substantial piece of packaging. The price per pint is a little bit cheaper than pubs. We do polypins which are 10 litres but have to be racked bright without sediment. The benefit of the Marstonís system is the sediment will remain in it and keep working. That will give some interest for cask ale drinkers.Ē?Jim Helsby?York Beer & Wine Shop?York??ďIím not sure. Iíve got the facilities to keep beer for 24 hours before I sell it anyway and I think that helps a bit. People who want cask ale around here just come and see me Ė perhaps there arenít enough shops like this. Thereís clearly a market for quality beer. I know some people moan about bottle-conditioned beers and having to let them settle, but these days, with most of the stuff I sell, the yeast is almost shot in so it sticks to the bottom.Ē?Gareth Jones?The Beer Essentials?Horsham??ďItís a good idea if they can get the flavour right. Whatís on offer in supermarkets is pretty awful. People should start trying to bottle beer properly and stop trying to make it like cask beer.Ē?Ed Read?Bacchanalia?Cambridge? ďItís something I would definitely give a whirl. The other alternatives havenít really worked. A lot of people like the idea of having cask ale at a party but just donít understand the implications of letting it settle and keeping it still. We do cask beers for customers to take away but they have to come in at least two days in advance.Ē?Louise Smith?The Jug & Bottle?Bubwith?East Riding of Yorkshire?

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Richard Hemming MW: beware inverse snobbery

Few things can bring communal pleasure so intimately as wine. Apart from a hot tub, perhaps. Sport can trigger mass jubilation, film gives us shared empathy, but wine has a nigh-unique ability to bestow conviviality among us through a shared bottle Ė which makes it especially galling that we spend so much time divided over it.

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