I'm
That's fair comment but there are a lot of people out there who think it's just a fight between Harvey's best and Dark Stars Hophead. Shame really theres so much more.
theres a difference here between adding CO2 when kegging, and adding CO2 when dispensing. you cant get the beer out of the keg without pressurisation of the keg. you can tell when they are using sparklers and not a beer engine that the product is pressured, not to mention the diffences in the look, mouth feel and bloat after a couple of pints. the modern methods you are talking about are nothing of the sort, they are those used by the lager industry to clear their product and make it easier to ship and handle. and there's nothing wrong with that, there's many fine lagers. but theres another way, allowing the beer to drop bright then transfering to new clean casks, same effect of being easy to ship and handle. there's no way you could serve up normal cask ale in the Amex immediatly after rolling it 50yds from the store room.
my biggest, only in fact, issue with craft beer is how its got all sniffy in the same way as Camra. craft ale's enemy is desperatly trying so hard to be new and standing out from all the other craft ales, ending in over hopped, high ABV, steering towards a flavour spectrum dictated by the heavily citrus hops like Amirillo and Nelson Sauvin. end of day, theres space for Harveys best, Wild hop, Old, alongside Darkstar's Hophead, Partridge and so on. let unite against the common foe, the cooking lager.
That's fair comment but there are a lot of people out there who think it's just a fight between Harvey's best and Dark Stars Hophead. Shame really theres so much more.