On 11/11/2018 15:50, newshound wrote:
On 10/11/2018 09:45, Paul Carmichael wrote:
On 09/11/2018 14:51, newshound wrote:

In the old days, a bad pint of Wadworth's 6X was virtually unknown,
because it was produced by a relatively small Somerset brewery and
not shipped very far. Now it is produced by one of the big brewers,
and afficionados do not consider it to be the same thing.

Wow. Parallel threads.

I used to like 6X, but it must have had un unusually short shelf life.
Froma a fresh barrel it was lovely, but too many times it was quite
simply off. So I stopped drinking it.

I sometimes see the "new" stuff, usually as a guest beer, and often have
one for nostalgic reasons. I can't recall having a really bad one. To
me, it's a sign of a good pub if they replace a dodgy pint without
argument.

My problem is when they serve a known dodgy pint in the first place.

For various reasons I visit a chain pub (Wetherspoons) about once a
week. About a third of the cask beer I order is pretty much undrinkable.
They will rarely stop serving it to others once it's been pointed out.

In a recent visit to London (somewhere just north of the Blackwall
Tunnel) three successive pints were cloudy - 'Is that supposed to be
cloudy? Er, no. Something else then please'. Apart from complaining that
I had 'cost him three pints', he'd kept the pumps open.

A visit to a brewery is a real eye-opener - I've been to several. Purely
in the interest of science you understand :-)

--
Cheers, Rob