Comments on: We are all Wurzels now

By: Pete Baran

Pete Baran — Thu, 19 Oct 2006 10:16:19 +0000

Indeed there are some pubs which accidentally do this due to tiny / cold cellars. Had a pint in a country pub in winter and cold ale is a reality.

By: RickyT

RickyT — Thu, 19 Oct 2006 09:50:54 +0000

Surely you could loop the lines through the same refrigeration units you use for nitro/CO2 driven pumps.

By: CarsmileSteve

CarsmileSteve — Wed, 18 Oct 2006 20:12:18 +0000

the point of THE ALE though is that it comes on the handpull which would be v difficult to make colder unlike yr nitrokeg lager/guinness. i could imagine (in some sort of feverish nightmare) john smiths extra smooth extra cold though…

By: secondhandnews

secondhandnews — Wed, 18 Oct 2006 16:41:30 +0000

i think with magners their trick with the ice was making it seem summery, a bit like pims, then a lot of people realised they actually liked cider

By: Tom

Tom — Wed, 18 Oct 2006 16:06:59 +0000

I don’t think the ice is a must-have in the extra-cold market - I don’t see ice in your Guinness E.C.!

By: CarsmileSteve

CarsmileSteve — Wed, 18 Oct 2006 16:06:01 +0000

but not that you put ice in surely?

By: RickyT

RickyT — Wed, 18 Oct 2006 13:36:36 +0000

I think things are already heading that way. There were certainly a hell of a lot of citrusy/hoppy golden ales at the Beerfest this year, several of which would have been perfect for serving below 5C. I’d give it a couple of years at most before eg Cains or Youngs bring out a Cold Ale.

By: Tom

Tom — Wed, 18 Oct 2006 13:20:28 +0000

The ‘heritage’ and ‘natural ingredients’ trends suggest to me that the holy grail of CAMRA should be a real ale that tastes fantastic at ‘extra cold’ temperatures.

By: CarsmileSteve

CarsmileSteve — Wed, 18 Oct 2006 13:16:35 +0000

as long as said strongbow has blackcurrant in, obv…