severnside gull
Well-known member
I'm a pale ale drinker when I do have a beer (which is not when I have a 4 hour drive home sadly) but I wouldn't see too many issues with putting a premium lager on an extended run so that several bar areas can share a single cellar and thereby reduce wastage - not sure I would do it in every area (not in south or east for example where sales are going to be lowest). The real problem is the length of the run as you risk losing everything that is in the pipes after your final sale. You could have a small keg in each bar and then transfer unused stock to Dick's Bar but that is unlikely to work in all honesty so the best bet is probably a shared cellar and knock it off at or after half time hoping that whatever is in the line at that point can be sold after the match and accept that you will maybe run out and have people moaning. Bit of a "heads you win and tails you lose" in terms of customer complaints?