TOPIC:

The skill of cask handling, like general cellar management, has been sadly long lost in this country from decades of publicans only having to deal with kegs. If a cask is cloudy it's generally because it hasn't been given time to settle.

OK, that's interesting. I guess the most plausible thing is simply that it was indeed the end of the cask.

I'll give it another shot in the future - I'm a big fan of it from the bottle.

"Tube":2g4iw5b0 wrote: If a cask is cloudy it's generally because it hasn't been given time to settle.[/quote:2g4iw5b0]

Or it's been tipped to see how much is left in it, in order to get another cask ready(guilty, although only in the early days).

I was in a city centre pub recently and felt the need to intervene as the barman was making a hash of my pint with the beer engine (not the B&C, btw). I gave him a few pointers and he replied "I'm useless with the cask beer".

The thing is that once you understand what's going on, and what you can and can't do, it's very straight-forward. A teeny bit of staff training would cure the problem.

Any of the Cork crew know if Barry's in Douglas stocks Howling Gale?

It's listed in the Directory but not on the Eight Degrees website. I'll be going to a party there at the weekend so would be nice if they had something good to drink.

Sure you will find out this weekend <!-- s:P --><img src="{SMILIES_PATH}/icon_razz.gif" alt="" title="Razz" /><!-- s:P -->