tag:blogger.com,1999:blog-25183740.post1811535167258573367..comments2023-11-27T01:09:12.429+00:00Comments on nb Warrior: North v. South: A bitter divideShttp://www.blogger.com/profile/14207397235093098621noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-25183740.post-85128970785555591582009-01-02T20:21:00.000+00:002009-01-02T20:21:00.000+00:00Well said, Sarah.Well said, Sarah.Halfiehttps://www.blogger.com/profile/00167481543065324357noreply@blogger.comtag:blogger.com,1999:blog-25183740.post-26948319865126045422008-12-31T09:13:00.000+00:002008-12-31T09:13:00.000+00:00Oh no, the dreaded thrasher! No thankyou, I'll hav...Oh no, the dreaded thrasher! No thankyou, I'll have my beer with it's own CO2 still in place please.<BR/><BR/>Unfortunately these days, according to 'cash flow', or maybe the fact that licensees (designated premises supervisors) come in with high hopes and no experience and go out slightly later with no hope and a bad experience, some brewers tend to forgo the 'cask conditioned' bit and rack off lifeless beer into cask with no fresh yeast priming just so that it can be dropped off in the morning and served that afternoon.<BR/><BR/>Beer given this treatment has no condition (natural CO2) at all - so it needs to be pushed through the thrasher to give an illusion of life.<BR/><BR/>Some times the thrasher is there to generate a profusion of froth to occupy space in the measured glass where beer should be. 80 pints from a 72 pint cask? No problem Sir !!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-25183740.post-21648643116454662372008-12-30T19:02:00.000+00:002008-12-30T19:02:00.000+00:00Just think back to when they took a jug to the tap...Just think back to when they took a jug to the tap room and opened the tap on the barrel to draw the beer. no sparkler used thereBrian and Diana on NB Harnserhttps://www.blogger.com/profile/08569360123827850984noreply@blogger.com