There is an obvious difference between the price of similar cask and keg beers in many of the hybrid craft pubs and bars. When I say hybrid I mean those that serve a mixture of cask and keg - a formula that I think works well as it happens. It brings crossover and a likelihood that there is more of an incentive to keep the cask well, both to compare with the less variable keg presentation - though there are many presentational and quality problems with keg - but just as much as anything, concerns about reputation. These kind of pubs, often with high prices, don't want to be known for poor beer quality and though that yardstick isn't a sure one, it gives a reasonable probability of decent cask in most cases.
But I digress from my main point. A couple of weeks ago in Leeds, Tapped had the same beer on cask and keg with the keg being a £1 dearer. This was not a strong beer I recall, but I have seen much wider differences than that on my travels. While you can argue all day why people might prefer to pay a premium for the same beer in keg, there is a undoubtedly a difference in the purchase cost, not least of which is buying the container (in the case of keykegs and petainers) and applying GP to it, as anything else, though there are other costs. I guess most are passed on to the customer. So equivalent keg will always be dearer than cask?
Last week in London I found one pub that seems to be solving this problem. The Hack and Hop was selling 4% cask beer for £4.50 a pint. Is levelling upwards the start of something new and unwelcome?
Needless to say I didn't buy any and couldn't get near the bar anyway and went elsewhere. That's London for you. Not price sensitive and thankfully, not typical.
A bit of a CV. Tandleman is a veteran beer lover, local CAMRA Chairman and activist, beer writer, beer reviewer and pursuer of all things good in beer. He lives in the North West of England and London. Despite his CAMRA membership, he does not limit himself to cask conditioned beer, though he believes that cask conditioning, when done correctly and appropriately, brings a quality to beer that is hard to equal by any other kind of presentation. He is a strong supporter of Northern methods of beer dispense and avidly detests poorly presented beer and dislikes pasteurisation. He regularly visits Germany, has conducted corporate British and German beer tastings for CAMRA at the Great British Beer Festival where he has worked for years on Biere Sans Frontieres and was Deputy Organiser at CAMRA's very successful National Winter Ales Festival in 2009, 2010, 2011 and 2012 and at the Manchester Beer and Cider Festival from 2013 to date. He admires good brewers wherever they are and has travelled extensively in pursuit of good beer to drink.
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