I was intrigued, in Amsterdam, to see a Hoegarden truck pull up and run, a power cable and a hose into each pub to deliver beer. How does this work ? Do they refill kegs or is it dispenced from a refilable tank. I know it's not real beer, but, having never seen beer delivered to a pub by hose before how it is done.
Hoegarden
Apr 08, 2008
22 Replies
Bill Hewitt a écrit :
Tanks in the pub's cellars, usually with a big plastic pouch in them. The beer is pumped from the truck into the pouch, and then from the tank to the glass.
This was quite common practice in British pubs and clubs in the 60s and
70s, not with cask conditioned beer (obviously) but with filtered but unpasteurised bright beer. I used to drink this stuff in a Davenports pub in Northfield, Birmingham in the late 70s (there was nothing better available).Paul
My local Greenalls pub in the late 60,s supplied filtered unpressurised beer by tanker into a plastic removable liner inside a stainless steel tanks with a removable lid. Compressed Air was pumped into the tank to squeeze the bag to give delivery pressure. The beer was delivered by a glass tube with a piston pushed left & right by the delivery pressure. Not like real ale but better than fizz! A few times the glass tube exploded soaking everyone near the bar. I just tried to find a picture of the pump with no success. Does anyone know of a picture please?
On Tue, 8 Apr 2008 17:24:24 +0100, Bill Hewitt wrote (in message ):
Of course it's real bloody beer, it's just not your precious real-ale.
tanker into
delivery pressure.
Other breweries used the piston method of dispense to serve real ale too [1] - you always had to ask whether it was cask or keg (early
70's).
Wow! Never saw that happen.
a picture please?
No, sorry.
And, not here, but the Czechs have started using a similar system to dispense real beer [1], in some pubs in Prague and (to my certain knowledge) Brno. Excellent move, IMO.
[1] Stones (Sheffield) for one. [2] Before the Velvet Revolution, no Czech pubs served fizzy beer. It was all natural beer, and served by air pressure, as it used to be in Scotland. Wonderful stuff, and not a fizz in sight!Now, you can get it in a tank pub.
Shame it's mostly Pilsner Urquell, a shadow of it's former self.
Erm, what's the name of this newsgroup again? If you're not interested in real ale, why hover around here?
Do not jump to conclusions too eagerly, one can perfectly be very interested in real ale, and yet be able to recognise the qualities of continental beers that happen not to fit the definition of real ale, which really isn't very relevant outside the UK.
You have some growing up to do, in both real ales and continental beers.
Dave
Are you looking at Laurant, or in a mirror?
I do hope he doesn't grow up, I shall never be able to look him in the eye again! ;-)))
Honest to gawd! You wonder why so many of these usenet newsgroups go bust! All this bickering like a bunch of spoiled urchins. Everybody here gets a time-out, then start again NICELY.
An old aphorism: Nasty is as Nasty does.
What did I do?
Dave a écrit :
Yeah right. Out of your depth, here, really.
Funnily enough, (given the trigger of this little spat) I once read a letter from Whitbread (once the UK distributors for Hoegaarden) responding to a landlord/CAMRA query asking was the beer real ale.
The letter confirmed that the beer was fermented with an ale yeast, that there was live yeast & a 2ndary fermentation occurring in the keg (though obviously dispense wasn't exactly "CAMRA kosher").
That said, the Amsterdam beer might even be properly considered "real ale", if the serving tanks are lined with plastic bags & dispense is aided by air pressure, if the beer is unfiltered, unpasteurised, with some carbonation gain in the serving tank + no extraneous gases coming into contact with the beer AFAICS, it all adds up to just about real ale!
In the recent-ish past these type of serving tanks have turned up in the UK - at CentreParcs in the 1990s (serving Foster's or something similar) & AFAIK all of the ZeroDegrees brewpub/restaurants have them, but happily serving unfiltered, unpasteurised, naturally carbonated beers. cheers MikeMcG
Whatever happened to your sig? I looked forward to the F'Murrr stuff - and attempting to understand your French words of wisdom. :-)
BTW Apologies for referring to you as Laurant. Need my eyes checking. ;-)
If I've understood the description, Fullers used something similar in the 70s. That was for bright beer, though.
In Japan, Hoegaarden is not classified as 'beer' because of its low malt content, but is labelled 'happoshu' a kind of low malt, alcoholic, fizzy drink :)
formatting link
Wayne
BrianW a écrit :
It's back., Had to reconfigure my mail access a few weeks back, and forgot it. Thanks for spotting it !
It's all right, french spelling is helle even for native speakers.
Cheers !
Laurent
Not by any means.
Dave
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