TOPIC:

As I said, I'm planning something to start next year, a training course of sorts.
We can incorporate ideal temperature in to it.
I like the idea of a guide on our site though.

You volunteering? <!-- s:wink: --><img src="{SMILIES_PATH}/icon_wink.gif" alt="" title="Wink" /><!-- s:wink: -->

If a publican thinks its more hassle selling craft beer than selling Macro beer then they will stick to the Macro beer, That's plain and simple, I'm a craft beer fanatic and would love every pub I go into to serve a multitude of Irish craft beers at the correct temp but at the that's dreamland at the minute and what we're talking about is the real world and real money.

Would you rather less pubs serve craft beer at the exact temp it should be served at or more pubs serving craft beer in general? I would rather the latter being honest.

We are a consumers advocacy group not a brewers advocacy group. It is up to the breweries to advise their customers on the recommended serving temperature for their beer. Until there is a definite call from consumers to alter the serving temperature of beer then there is nothing for Beoir to get involved with.

Saruman, I appreciate your educational efforts, but as I say that's a job for the breweries.

It is a job for the breweries, they will hopefully be involved.

My educational efforts are nothing to do with temperature, though that can brought up. It will revolve around educating publicans on the best practice when it comes to putting on some craft taps. Since the goal is more choice for the consumer, it makes sense. It may come to nothing but I suspect it can be done.

&amp;quot;kev2403&amp;quot;:oi4lnsmf wrote: If a publican thinks its more hassle selling craft beer than selling Macro beer then they will stick to the Macro beer [/quote:oi4lnsmf]

Only as long as he can afford to.

On the other hand, if you buy, drink, demand and advocate craft beer enough, you get to a point as in the US where even Walmart wants a piece of the action[/url:oi4lnsmf].

&amp;quot;kev2403&amp;quot;:oi4lnsmf wrote: but at the that's dreamland at the minute and what we're talking about is the real world and real money.
[/quote:oi4lnsmf]
Twelve breweries[/url:oi4lnsmf] are due to open this year and next and Irish craft beer is projected to grow tenfold[/url:oi4lnsmf] in the next 3 years.

Seems pretty real world to me.

&amp;quot;Saruman&amp;quot;:djb1eni0 wrote: As I said, I'm planning something to start next year, a training course of sorts.
We can incorporate ideal temperature in to it.
I like the idea of a guide on our site though.

UpsidedownA, You volunteering? <!-- s:wink: --><img src="{SMILIES_PATH}/icon_wink.gif" alt="" title="Wink" /><!-- s:wink: -->[/quote:djb1eni0]

Well, OK. I'll volunteer to draw up a preliminary official Beoir statement on serving temperatures for craft beer.

I'd actually like to follow my own suggestion and put it to an empirical test. The sort of thing I'm thinking of would be along these lines.
Materials:
* craft beer in a variety of styles. enough for a 50ml serving for each taster for each style or brand. Initially at room temperature (or above the highest temperature we want to test anyway).
* plastic serving cups
* chilly bin/cool box whatever you call it
* ice
* thermometer in water in bottle

Method.
Put thermometer in water in bottle. Filly chilly bin with lots of ice. Put craft beer bottles into chilly bin along with thermometer probe in load. When probe in load registers first test temperature, remove bottle and give each tester a 50ml sample. Samples evaluated on five point scale and averaged over tasters. when probe reaches next coolest temperature, remove another bottle and pour 50ml samples as before etc etc. tasters should wash their mouth out with water and have a dry cracker or something between samples.

results:
We'll see.

Does anyone want to join me on this little experiment?