It has been announced that John Smith's smooth is going up by around 2.5p a pint and being reduced in strength from 3.8% to 3.6%.
Good on Heineken. They get extra revenue and pay less duty at the same time.
And that is apparently what their customers want (according to them)
No one will notice - it's like cloudy water anyway.
In article , Paul Rigg writes
They've got to get the money for having Huddersfield Town's stadium renamed after them from somewhere.
I prefer Sam Smith's beer anyway.
Mike
Somehow I don't think this will affect me very much.
No, nor me. But perhaps it's an opportunity to persuade J S Smooth drinkers to abandon their chosen tipple and try real ale instead.
But I'm always amazed how loyal drinkers can become to their favourite. There are many pubs in the North that still have to serve Tetley's Bitter, because 'their regulars insist on it", and this despite the fact that it's now brewed in Wolverhampton and not Leeds and is effectively a totally different beer than previously.
I suppose it's all to do with what people are used to. Like the bland assumption that beer must always be served with a tight creamy head. But that's another matter......
I was in a pub last week that had perfectly good beer (Arkles) and then forced it though sparklers and ruined it. This was in Gloucestershire, so there was not even the excuse that we were "oop north". Why would anyone do that - I couldn't get an answer from the barman.
some of us prefer it!!
It's to make the beer go further - you get more air. I suspect Spoons do it not just for this reason, but also because it disguises how old and flat the beer is.
Very true. I have heard that one pub chain expects its managers to get more than 72 pints out of a 9 gallon barrel.
And research shows that forcing beer through a tight nozzle alters the whole character of the beer. You tend to end up with a hoppy head and a bland body. We appear to be role conditioned by most brewers' advertising, invariably depicting a massive white frothy head. We are brainwashed into thinking that this is what a pint should look like.
Thank goodness most pubs will remove the sparkler if requested.
Does anyone know when sparklers were invented/introduced, and why?
Greenall (Whitley)
Indeed - distracted and with a mind shuddering at Grunhalle Lager...
GW - gone, and not forgotten because the scars on our psyche will always be there.
Davenports, Wem sadly gone.
It was a Davenports manager that handed us (TS via me) copies of the documentation from the company on how to get more out of cask than went in. He used the CAMRA route so that he could say to upper management that he hadn't given TS anything...
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