Where is Theakston's brewed?

Mike, I totally agree. And, going full circle here, the Landlord I knew and loved as a student at Leeds University is, by your own admission, not the same as it is now.

The only reason they use the practice of watering down a stronger beer is to create more volume and more sales.

But, whatever the case, we're agreed one one thing. Brewing a beer to, say 4.3%, and brewing one to 6% and then adding water to make it into a 4.3% beer will result in a totally different beer.

That's been my point all along.

On a visit to Wadworth's brewery a few years ago the guide told us that 6X and Henry's IPA were party-guyled. In other words Henry's gnat's P was watered down 6X. Strangely, in Devizes itself the weaker drink is more popular than 6X although it's not much cheaper.

Pete Y

Landlord is still a very good beer, but unfortunately seems to have been somewhat "dumbed down" in recent years.

M Platting a écrit :

If you dilute the wort before fermentation, the impact usually is small, if perceptible at all. But when teh beer is diluted after ferrmentation, or after maturation, there is a rather clear watery taste... (which is the very reason why so many mass-market continental lager taste so watery)

Welcome back Laurent! I trust you had a good holiday.

I'm boycotting Taylor's after seeing what they've done to The Royal Oak, Ripon, a pub they purchased last year and refitted this one. It looks nothing like a pub now, all bright lights and square furniture from what can be seen through the windows. They've got bouncers on the doors at weekends now; by what I've seen when passing the place at what used to be busy times of the day they'll be throwing people into the place instead of throwing them out.

My local now sells a house beer which is watered down Millstone True Grit. And it tastes like something that is watered down so it's best avoided.

As far as Theakston's is concerned I know the XB is now brewed at Masham and that's what I'd go for (and I think it's very good)

S&N do still brew real ale at Tadcaster (Theakston BB) just not their own.

Brett

Never found it too exciting, but I'm usually happy to drink Best. The Black Swan in Bradford usually has it and I always feel obliged to pop in while I pass by.

York Centurion's Ghost seems to go strength to strength in the awards...

That seems a very unlikely reason, most of my female friends rather like a half of OP once they've been introduced.

I thought I'd heard that the move of the Courage brands (to Wells&Youngs) had made *all* cask beer production at Tadcaster uneconomical - hence the (odd & I would have thought almost unconscionable!) decision to move the brewing of cask 'no nonsense JohnSmiths' to Cheshire? cheers MikeMcG

BrianW a écrit :

thank you !

Well, vaguely a week off I spent at GBBF... just that I'm terribly busy at work these days, my beloved employer is moving offices in mid-October. Being in charge of archives, library, publications and merchandise, there are a few things to pack up... That is, when I'm not on the phone telling Mike where to find decent beer in Lausanne, Switzerland. :o)

Cheers !

Laurent

The What's Brewing article on this was not very clear but I've been assured that Theakston BB is indeed brewed at S&N (Tadcaster).

Brett

Yes, thanks for that, Laurent.

I wasn't expecting the IPA to come through a handpump though. That was an added bonus!

Mike Roebuck a écrit :

Yup, Brasserie du Château is dispensing one of their beers through a handpump... although such a dispense is clearly forbidden by Swiss legislation. :o(

Why is that? I presume there's a reason for the law?

Judith

In Germany (not sure if the Swiss have the same reasoning) the only two legal methods of dispense are gravity or CO2 pressure.

Gravity dispense ensures that the beer is not tampered with on its way to the glass. You'll only find it in very busy pubs though, and usually only in certain towns or areas. CO2 is supposed to clean out any impurities in the beer, and is otherwise universal..

These are allegedly measures put in place to ensure the beer does not get tampered with.

And how do handpumps work? I presume that the pump creates a vacuum into which the beer is drawn/sucked? I've never really thought about it before.

Judith

Basically, yes. It doesn't allow CO2 contact with the beer, so it's illegal.

Personally, I think this law is a load of nonsense, and I still haven't forgiven the German and Autrian brewing industries for introducing CO2 pressure to the Czech Republic, where beer used to be served by air pressure. Luckily, the Czechs know how they like their beer, and there are now moves away from gas dispense (tank pubs).

Judith a écrit :

Allegedly because of hygiene concerns. In fact because the swiss food & drink legislation was originally made to fit the practices of teh food industry... mind you until the mid 70s, selling unfiltered beer was illegal, just to keep Bavarian Weizen Brewers off the Swiss market... :o(