Monday, 13 September 2010

Proper Lout



It is bottom fermented, unfiltered, unpasteurised and lagered for three months. Served cold and from a keg, it's bloody excellent too. Way better than most British brewers lager efforts.

Of course Tony Allen of Phoenix knows how to brew good beer. That helps a lot.

8 comments:

Cooking Lager said...

But is it 40p a can?

Erlangernick said...

It's criminal that he's diverting brewing resources from Transatlantic Pale Ale.

Anonymous said...

Key comment: 'served cold'. Too much craft lager is served far too warm. Anything more revolting than Schiehallion at 14deg.C?

RedNev said...

Did Cooking Lager coin the use of "lout" for cheap lager? While it's obviously from the phrase "lager lout", I saw him use it first, and now it seems to be catching on with other bloggers.

Sid Boggle said...

@ RedNev: we owe him a great debt. About 45p, which will leave some change from a tin of lout...

Cooking Lager said...

I didn't coin, Red.

I think I first heard it watching a TV show called "shameless" where a patron of the jockey asked for "a pint of lout"

Either that or in a pub like the jockey, but as I don't go in many pubs it is more likely the former than the latter.

Curmudgeon said...

As I mentioned on Cookie's blog, I went in a pub earlier this week where they had the standard and premium Cotswold lager on keg. It was a GBG entry but not an obvious craft beer pub. It would be good to see these craft lagers spread - there must be an appeal to pubs that are interested in obviously local products.

Barm said...

Preferably not the Cotswold one though, cos it's crap.