Ever since J.W. Green of Luton started kegging beer in 1946, the advantages of this modern, hep, 20th century paragon of packaging over the old-fashioned, unreliable and generally shite alternative has been obvious to producers and consumers alike.
So why are we still revisiting this old argument? Some blame CAMRA for interfering in the value-free workings of the market which was making "cask" extinct: For foolishly diverting the asteroid of shareholder value as it plumetted towards the oblivious dinosaur that was real ale; For sentimentally interposing the landrover of publicity between the oligopoly's pack of hyenas and the huge-eyed baby gazelle of freedom; For rashly squandering the antibiotic of choice on the mortally sick puppy of an industry distorted by excess vertical integration.
With keg of course, we can extend the product shelf-life and deal with longer and more complex supply chains. We need no longer restrict ourselves to those outlets that can look after the product - but now sell to anyone who can hook up a gas bottle - there's loads more of those than there are good pubs.
It's not just brewing, it's beverage technology! It's totally now!
With keg we can get more people drinking our lovely "craft beer"! Of course we can. We can secure the future of beer. Just like J.W. Green did.*
* Became Flower’s. Taken over by Whitbread who are no longer making beer - they're in the business of providing hospitality.
Fire Brigade / Pollard, Pollard Street - Fire Brigade Inn, Pollard Street, Ancoats. (c) David Lever at archivesplus flickr under Creative Commons . Like its neighbour, the Auld Lang Syne, the F...
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