No you can't. The pint I had on Saturday looked good and in fact much better than the two I had against Donny. Yet unlike the lifeless two I had against Donny this one was a struggle to drink and made 3 of us feel like crap 20 minutes into the second half.
Harveys is what is sometimes referred to in the trade as a "dirty" beer. This doesn't mean its bad but that it uses a yeast culture thats live and Harveys pride themselves on the fact that the same yeast has been used for donkeys years. Most breweries use dried yeast formalas. Live yeast does sometimes cause a problem to some people and more and more of us a beginning to find an intolerance to it. In this regard occasionally a single barrel can be affected by live yeast from the atmosphere and this can cause the beer to upset people even though it looks fine. Yeast in the atmosphere can cause major problems especially when dozy landlords etc put vegetables in the cellar. Fresh veg gives off loads of live yeast.
As BG knows I've owned 4 pubs and I've only ever seen one system of putting gas on top the cask. It is known to keep the beer longer sometimes extending it to a week but one normally hopes to sell a barrel within 2 days max.
The main reason has already been given for why there's no lacing (correct term) and that's because the glasses are plastic
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