"Why is it "traditional" English breweries won't brew anything stronger than 4.8%", it has been tweeted.
Taking a random selection of "trad" brewers -
Adnams: there's a couple of strong seasonals, currently "May Day" 5.0% ABV.
Cains: "FA" 5.0% ABV
Fullers: "ESB" 5.5% ABV
Hook Norton: "Haymaker" 5.0% ABV
Jennings: "Snecklifter" 5.1% ABV
Marstons: "Old Empire" 5.7% ABV
Shepherd Neame: "Bishops Finger" 5.4% ABV (bottle)
Thwaite's: "Double Century" 5.2% ABV (bottle)
Right, that's that canard shot and stuffed.
FWIW, we always have at least one stronger beer on. And, in fact, most proper brewers have (at least in bottle) a strong beer in their line-up, as well as their session beers.
I was talking with a local publican the other day - it's part of the job. He tells me that he has customers who come in straight from work at 4 or 5 pm, and drink 'til closing time (at least, I should think). Now I know this is a terribly déclassé drinking style, and must seem very strange to all you jaded urban sophisticates out there, but that's what happens in some pubs.
Anyway, he goes on to explain that this means that he takes 30 quid off them in a night, they have a lovely evening talking shite with their mates, and everyone is happy.
Furthermore, he points out, if he could get them to start on lovely 6.5% super-hoppy lovingly hand-crafted and challenging - whatever, they'd tilt after 3 or 4 pints. He'd take, at most, a tenner off them ('cos he's not going to charge a tenner a pint, is he?), and he'll turn his beer over at rate that would lead to wastage.
How do you like them apples?
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