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There may be a bit of confusion here, on tap, in the us, usually, just means coming from a keg. Having 40 draft lines is not that odd and beer lasts a long time

There may be a bit of confusion here, on tap, in the us, usually, just means coming from a keg. Having 40 draft lines is not that odd and beer lasts a long time in a keg. If you meant 40+ cask served beers, then that would indeed require a lot of turnover

chrisseaton 6y ago
Right, but that's what I mean. Instead of a couple of carefully produced natural cask beers, they have forty mass produced Pasteurised, carbonated kegs. Quantity over quality.
- dvtrn 6y ago
  Question in search of some clarity: When you say “they” Are you referring to a specific beer made by a specific brewery when you refer to these pasteurized beverages? At least as it pertains to the article, not all of Magic Hat’s products involve this brewing process, unless I’ve misunderstood you?
  - chrisseaton 6y ago
    Craft beer bars I go into in the US in general. I'm sure there's tons of exceptions. But in general the beer scene in the US seem to prioritise having a great many taps, over having a smaller number of higher quality beers, and I think quality suffers because of that, through things like old beer, use of kegs and carbonisation.
    - dvtrn 6y ago
      Are you sure your personal taste and preferences (which are fine to have, everyone has different tolerances for different flavors and experiences with beverages) aren’t getting projected onto an entire industry here? Of course it’s entirely possible that local craft bars could probably clean their lines a bit better, I’ve definitely experienced this when ordering a beer made by one of the breweries I worked for and immediately Noticing “nope that’s not how this is supposed to taste”, we offered to clean their lines for free because it directly affected perception of our product if people think our beer is skunky due to poor cleaning practices, and wouldn’t you know it the next pour tasted much better. Many craft breweries do this, as well, sometimes employees of bars just take one beer off a line and out on a totally different style of beer without a thorough flush (often times just out of ignorance not knowing better) and you Will definitely taste the difference. So maybe this is a quality control issue with the service delivery and not the way beers are brewed and stored?
- samcheng 6y ago
  Here in the San Francisco Bay Area, I've had servers at 'brew pubs' give me a blank stare when asked if they had anything 'on cask' - pretty much everything is kegged here. I really miss the richer, softer head and 'alive' flavor from a proper cask ale. Well, not that anyone should be out drinking socially these days, anyway.
- blackfawn 6y ago
  In the US, casked "real ale" is rather uncommon and many people prefer kegged and force carbonated beer. While I enjoy and seek out casked beer when it is available, most people I've talked with actively avoid it with comments of it being "flat" or "warm". Even the places that have 20+ taps (kegs) will only have 1 or 2 casks at most, but typically no casks. More often than not, casks are only available for special events/beer releases.

chrisseaton 6y ago

Right, but that's what I mean. Instead of a couple of carefully produced natural cask beers, they have forty mass produced Pasteurised, carbonated kegs. Quantity over quality.

dvtrn 6y ago
Question in search of some clarity: When you say “they” Are you referring to a specific beer made by a specific brewery when you refer to these pasteurized beverages? At least as it pertains to the article, not all of Magic Hat’s products involve this brewing process, unless I’ve misunderstood you?
- chrisseaton 6y ago
  Craft beer bars I go into in the US in general. I'm sure there's tons of exceptions. But in general the beer scene in the US seem to prioritise having a great many taps, over having a smaller number of higher quality beers, and I think quality suffers because of that, through things like old beer, use of kegs and carbonisation.
  - dvtrn 6y ago
    Are you sure your personal taste and preferences (which are fine to have, everyone has different tolerances for different flavors and experiences with beverages) aren’t getting projected onto an entire industry here? Of course it’s entirely possible that local craft bars could probably clean their lines a bit better, I’ve definitely experienced this when ordering a beer made by one of the breweries I worked for and immediately Noticing “nope that’s not how this is supposed to taste”, we offered to clean their lines for free because it directly affected perception of our product if people think our beer is skunky due to poor cleaning practices, and wouldn’t you know it the next pour tasted much better. Many craft breweries do this, as well, sometimes employees of bars just take one beer off a line and out on a totally different style of beer without a thorough flush (often times just out of ignorance not knowing better) and you Will definitely taste the difference. So maybe this is a quality control issue with the service delivery and not the way beers are brewed and stored?
samcheng 6y ago
Here in the San Francisco Bay Area, I've had servers at 'brew pubs' give me a blank stare when asked if they had anything 'on cask' - pretty much everything is kegged here. I really miss the richer, softer head and 'alive' flavor from a proper cask ale. Well, not that anyone should be out drinking socially these days, anyway.
blackfawn 6y ago
In the US, casked "real ale" is rather uncommon and many people prefer kegged and force carbonated beer. While I enjoy and seek out casked beer when it is available, most people I've talked with actively avoid it with comments of it being "flat" or "warm". Even the places that have 20+ taps (kegs) will only have 1 or 2 casks at most, but typically no casks. More often than not, casks are only available for special events/beer releases.