tag:blogger.com,1999:blog-5623537812609722663.post8537646205541866727..comments2024-03-28T17:11:52.333+00:00Comments on The Pub Curmudgeon: Quantity and QualityCurmudgeonhttp://www.blogger.com/profile/02558747878308766840noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-5623537812609722663.post-55975941226149337562017-11-09T07:27:37.064+00:002017-11-09T07:27:37.064+00:00Sometimes Cookie's comments are witty and insi...Sometimes Cookie's comments are witty and insightful. This wasn't one of those occasions...Curmudgeonhttps://www.blogger.com/profile/02558747878308766840noreply@blogger.comtag:blogger.com,1999:blog-5623537812609722663.post-33547477971279704202017-11-09T07:07:52.283+00:002017-11-09T07:07:52.283+00:00Although I'd say the vast majority of pubs cou...Although I'd say the vast majority of pubs could sell at least one cask beer successfully given the necessary commitment - the issue is generally lack of interest rather than lack of potential demand.Curmudgeonhttps://www.blogger.com/profile/02558747878308766840noreply@blogger.comtag:blogger.com,1999:blog-5623537812609722663.post-38702523237674194962017-11-09T00:35:51.825+00:002017-11-09T00:35:51.825+00:00Cookie, you're being bombastic again.
Somet...Cookie, you're being bombastic again. <br /><br />Sometimes it's enjoyable but this time, as with your "Heavy Lifting" comment*, it's pretty thin stuff... just like your lager. :)<br /><br />Cheers<br /><br />* http://pubcurmudgeon.blogspot.ca/2017/11/letting-others-do-heavy-lifting.html?showComment=1509785675579#c3563819797993876490<br /><br />PS - unless, of course, you meant to put a /sarc tag on the end? ;)Russtovichhttps://www.blogger.com/profile/11493687426847380993noreply@blogger.comtag:blogger.com,1999:blog-5623537812609722663.post-82946383777361496842017-11-08T19:18:55.364+00:002017-11-08T19:18:55.364+00:00Knows his stuff this fella. You should let him tak...Knows his stuff this fella. You should let him take over the blog. It's a much better quality of read.Cooking Lagerhttps://www.blogger.com/profile/02830924433230427226noreply@blogger.comtag:blogger.com,1999:blog-5623537812609722663.post-52328382872891072962017-11-08T17:50:19.141+00:002017-11-08T17:50:19.141+00:00Great to hear the landlord's tale. Lots of sen...Great to hear the landlord's tale. Lots of sense. Be good to hear from landlords in other types of locations.Thewickingmanhttp://thewickingman.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-5623537812609722663.post-68866923557728516762017-11-08T17:31:39.869+00:002017-11-08T17:31:39.869+00:00Indeed. Furthermore, there are pubs in Categories ...Indeed. Furthermore, there are pubs in Categories 1 and 2 which really ought to be Category 0 (e.g. give up on cask altogether)Ben Viveurhttp://www.benviveur.co.uknoreply@blogger.comtag:blogger.com,1999:blog-5623537812609722663.post-52863696105527560182017-11-08T16:45:36.643+00:002017-11-08T16:45:36.643+00:00I think a problem here is that a lot of pubs in Ca...I think a problem here is that a lot of pubs in Category 3, or even Category 1, like to think they are in Category 4, but don't have the necessary ale trade.Curmudgeonhttps://www.blogger.com/profile/02558747878308766840noreply@blogger.comtag:blogger.com,1999:blog-5623537812609722663.post-39613551340889171132017-11-08T16:39:10.562+00:002017-11-08T16:39:10.562+00:00Thanks for the great post Kieran - it makes a chan...Thanks for the great post Kieran - it makes a change to hear from someone on the other side of the bar who actually knows his stuff to the " experts " on the other side who only think they know their stuff.<br />Too many brown bitters and not enough landlords tasting their own beers is,to my mind,the root cause of crap pubs.<br />You wouldn't expect a chef to send out his food without tasting if there's enough seasoning in it.<br />You and Stonch talk a lot of sense.I would include Hardknott in my favourite landlord posters but he can be a bit,lets say, intense at times.<br />More please.<br />Professor Pie-Tinnoreply@blogger.comtag:blogger.com,1999:blog-5623537812609722663.post-89570199731652370602017-11-08T14:29:49.780+00:002017-11-08T14:29:49.780+00:00Both Lees and McMullens have confirmed on Twitter ...Both Lees and McMullens have confirmed on Twitter that they send at least some beer out in barrels :-)Curmudgeonhttps://www.blogger.com/profile/02558747878308766840noreply@blogger.comtag:blogger.com,1999:blog-5623537812609722663.post-53501699513882138052017-11-08T12:39:10.262+00:002017-11-08T12:39:10.262+00:00We have our house beers in kilderkins. More pubs w...We have our house beers in kilderkins. More pubs would use pins if more breweries sold them i'm sure. The perfect sized container in most cases is in fact 6 gallons. That's 48 pints and if you can't sell that in 2 days then give up. I've yet to think of a name for it, or get a cooper to make me one, however. Kieran Lyonshttps://www.blogger.com/profile/10309306469722070363noreply@blogger.comtag:blogger.com,1999:blog-5623537812609722663.post-39571850787568465412017-11-08T12:35:56.604+00:002017-11-08T12:35:56.604+00:001. It's essential if you want to know how good...1. It's essential if you want to know how good your beer is. Many cooks don't taste their food and get along fine but they'll never be chefs. Stock control can achieve good results most of the time but sometimes you get sent bad beer or visual indicators of condition are not sufficient. <br />I have tasted all the wines and whiskeys in the pub and so have all the staff, you have to know what your selling after all. Hard life. But as mentioned by David it's not ongoing.<br /><br />2. Yes I think your right, unfortunately, and it's a customers preferance with brim measure what size head they get.I'd like to see more people accepting bigger heads, not for profits but because it's the best way to serve most beers.<br /><br />3. It probably does work for a lot of pubs actually, but it hasn't ever for me. I'd rather punters had less choice at the weekend, to speed up service! but consistency of the offer at all times is important I think.Kieran Lyonshttps://www.blogger.com/profile/10309306469722070363noreply@blogger.comtag:blogger.com,1999:blog-5623537812609722663.post-62420379179480119782017-11-08T11:57:13.114+00:002017-11-08T11:57:13.114+00:00A half decent cellarman should know that any cask ...A half decent cellarman should know that any cask beer is going to be past its best if it's not selling fast and there's still some left after four or five days, depending largely on strength. You can get away with longer but it's down to the beer and the cellar conditions which sometimes aren't exactly ideal. Ironically it's the likes of Heineken and Greene King that are consistently on the ball when it comes to good cellar conditions.electricpicshttps://www.blogger.com/profile/09144970068645280352noreply@blogger.comtag:blogger.com,1999:blog-5623537812609722663.post-12123485221147077652017-11-08T09:30:50.500+00:002017-11-08T09:30:50.500+00:00Surely the need to taste your beers is because bee...Surely the need to taste your beers is because beers start deteriorating the instant they are tapped and the only way to know when they are finished is by tasting? That doesn't apply to wines, whiskey, lager and food to anything like the same extent. And I suppose as teetotal landlord could ask one of his clients to taste the beer for him. That's a job I would happily take on :-)dcbwhaleyhttps://www.blogger.com/profile/02585310584555592882noreply@blogger.comtag:blogger.com,1999:blog-5623537812609722663.post-61194238968813983052017-11-08T08:45:31.918+00:002017-11-08T08:45:31.918+00:00A few quick points:
1. Not entirely convinced on ...A few quick points:<br /><br />1. Not entirely convinced on "you need to taste all your beers", as that seems to imply that non-drinkers can't run pubs. And you don't taste all your lagers, wines, whiskies, or food. May be appropriate for a specialist multi-beer pub, but for a normal pub with two or three cask lines it shouldn't be necessary with proper stock management.<br /><br />2. Agree that oversize glasses are preferable, but you're on a losing wicket with that one, as they're vanishingly rare nowadays.<br /><br />3. Interesting that you reject the conventional wisdom of putting extra beers on at weekends when it's busier. As I'm not a choice hound it doesn't bother me, but it's very common for pubs to do that.Curmudgeonhttps://www.blogger.com/profile/02558747878308766840noreply@blogger.comtag:blogger.com,1999:blog-5623537812609722663.post-39871551019379731052017-11-08T08:20:37.048+00:002017-11-08T08:20:37.048+00:00The Boar's Head in Stockport certainly still u...The Boar's Head in Stockport certainly still uses barrels and gets through three of them a week, plus huge volumes of Sam's keg beers. I'm sure there are other breweries such as Holts who still send out some cask beer in barrels.Curmudgeonhttps://www.blogger.com/profile/02558747878308766840noreply@blogger.comtag:blogger.com,1999:blog-5623537812609722663.post-75048614346036420412017-11-08T08:16:15.752+00:002017-11-08T08:16:15.752+00:00Couldn't agree more with all of that. Just one...Couldn't agree more with all of that. Just one point though - not everyone uses firkins - there are still plenty of pubs with decent turnover selling beer from kilderkins - wooden ones in Sam Smith's case, who also still use barrels in some of the higher turnover OBB outlets.electricpicshttps://www.blogger.com/profile/09144970068645280352noreply@blogger.com