uk.local.hampshire

wrote in message
news:@...
> "N Cook" wrote:
>
> >
> >I guess that may be partly to blame.
> >The South Western Arms , St Denys, only has one regular week-after-week
pint
> >but a forever changing collection of 7 to 10 guest beers a week. Its like
a
> >continuous beer festival.
> >The pump clip for this Swithun showed someone in medieval clothing so ,
not
> >being familiar with the beer, myself anyway, don't know about the SWA
> >management, thought it was some deliberate olde worlde flavour.
> >
> >Researching the use of tannic acid in brewing , it would seem to have a
use
> >as a fining or clearing agent, but too much used in this case or failure
to
> >clear the residue or something.
> >
>
> I hear from the locals that the SWA has a problem with their chillers
> at the moment, serving the ales too cold. But, when they're served
> properly its the best place for beer for miles around.
>
> Matt
>
> --
> The Probert Encyclopaedia
>



If anything the opposite problem. As it is ground level beer stillage, in an
outhouse rather than cellar, in protracted cold spells the "cellar" itself
gets too cold.

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