Price of beer in pubs

From the 1986 GBG , average beer prices per pint were

1974 15p 1975 19.5p 1976 23p 1977 26.5p 1978 28.5p 1979 34p (In my area Home Bitter was 25p in 1979) 1980 40.5p 1981 49p 1982 54.5p 1983 61p 1984 65p 1985 70p

On Wed 03 Sep08 08:56, Cerumen wrote in :

If prices change at a different rate to earnings then isn't it better to compare the price of beer to the price index?

** Posted from **

Which leads me onto a sub-thread. I loathe the taste of pasteurised bottled beers - that dead, caramelly sameness that they all share and which ruins the basically good taste of *some* of them. However, on the rare occasions I drink bottled/canned/keg mass-market lager, that pasteurised taste is not present. Whilst I don't rate the flavour highly, I don't find it offensive like I do with most pasteurised beers. So what gives? Is mass market lager pasteurised? If so, why doesn't it taste as bad as the pasteurised bitters etc? Or is it just me?

Hi

I also hate bottled beer and know exactly what you mean; although personally, I now brew my own draught beer at home. By brewing my own, I do NOT mean making it from kits, but in a proper little (5 gallon) brewery in my garden shed, starting the process by milling the grain and then brewing in exactly the same way a commercial real-ale brewery does, in a mash tun followed by sparging etc. - and tastewise, a "full mash" homebrew can hold its own with the best real ale bought over a bar, the main difference being that mine costs just over twenty pence a pint.

The reason I go to the trouble of milling my own grain is purely and simply for convenience. Whole grain lasts for years, whereas milled grain goes off in just a few weeks. As all my ingredients have to be bought mail order, it is more convenient to buy un-milled grain in bulk and just mill it as and when required.

When on holiday however, I do tend to drink the local beer - usually a lager, which almost certainly suits the climate (British beer doesn't taste right when the air temperature is well over 100 degrees). I do find often that, although there is no "dead, caramelly" taste to mass-market lager, quite often there is an odd "tinny" taste which fortunately seems to be masked by the flavour of the lager (What flavour I hear you cry!!!!) 8^)

Regards

KGB

Well you're pushing at an open door there. I first started brewing kits in '71, switched to extract, crystal and hops in '76, and to full mash brewing in '84. I also crush my own grain (bought direct from Faram's

, along with hops and yeast). I absolutely agree with your remarks regarding quality.

Agreed again. Though I remember going to Boston many years ago, (work related) and trying Bass chilled to within an inch of its life. Ye Gods! It doesn't taste right even when the ambient temperature is similar to here! Then I discovered Samuel Adams :) Now *that* didn't taste caramelly (cold-filtered and CO2 injected??)

I've certainly had that tinny taste with canned lager, usually after its 'Best Before' date, and some keg lagers, probably also past their 'Best Before' date. But if in date I haven't noticed it.

......

a shilling a pint in 1958

50p a pint in 1980