Too Hot or Not?

How has the weather been suiting you?  Is the so called heat wave a good or bad thing, putting aside, if one can, the fact that when we are all brown bread, it will likely be even hotter?  At my age there is nothing I can do about it anyway - if ever I could have in real terms. Well, for me, I love it. I delight in getting up and seeing sunshine. I feel lifted by it even when hot, though hot and humid probably takes the edge off it for me.  Dry heat is fine, sticky heat less so. But on the whole, I give it a big tick.

Getting back to two of my favourite things, pubs and beer, how has the heat treated pubs and how are pubs treating cask beer?  Starting with pubs,it seems on the whole it is a good thing. A variable of course was the World Cup which has distorted things a tad. it is a variable that only comes once every four years, but it has coincided with the lovely sunshine and has undoubtedly boosted things until the home teams exited. I noted my local brewery, JW Lees, report a mixed and inconclusive picture of World Cup games over normal trade.

Speaking to various landlords and landladies too - even handed me - the picture is again rather mixed with pubs with beer gardens or at least usable outdoor space doing well, though inside has been quieter.  Just as you'd expect I suppose.  My own observation backs this up.  Approaching pubs I've noted the busy exteriors and the not so busy interiors.  It is difficult to tell whether those who would normally sit inside have just decanted to the outside, but chatting to the bosses, trade is slightly up with a noted shift to lager, soft drinks and rosé wine.  

What of cask beer quality I hear you ask?  Well, perhaps surprisingly, pretty damn good overall. Clearly some are better than others, but the only really warm stuff I've had was in a Liverpool pub. I got chatting to the manager there who apologised. A bit of further chat revealed that only the lagers were pythoned to point of dispense, with the cask beer through an old fashioned chiller and like as not half inch uncooled beerline. Not a winning formula. Not spending money on correct dispense and cooling is a poor idea.

Given that cask is still a pretty big thing in my area, it would interesting to know how the cask experience manifests itself in the rest of the country. Do let me know and more generally, how the trade  seems to you to be doing in your area.

On a different tack,  I see little to no evidence in the pubs in my area of zebra striping or whatever, with low alcohol or zero drinks not a thing with the possible exception of Guinness Zero.  Is that availability or lack of demand. Does one trigger the other? is it different elsewhere? You tell me? 

One thing I do miss, given the preponderance of family brewers in my area is a decent imported German or Czech beer.  Not that the house brewed lagers are bad, but they don't quite hit the same spot. 

Understanding Gen Z

I was pretty struck by an article in the Sunday Times this week.  Written by Charlotte Ivers, it discusses the toxic effects on Gen Z caused by their use of smartphones and by extension, social media. Seemingly Gen Z suffers from Obsessive Compulsory Disorder (OCD) in astonishing numbers.  This particularly affects young women for whom the percentage is 6.1% against a national figure of 2.2%.  As a whole, mental health issues are suffered by almost a third of the Gen Z cohort. That is, those born between 1997 and 2012.

It seems for Gen Z that short form video sequences and addictive social platforms make this generation, which has known nothing else, find focussing difficult and affects their ability to think and interact with others on a one to one basis. A little bit of googling takes the matter further, explaining that this generation fears judgement, suffers stress in dealing with other people and that they counter this subconsciously by maintaining a blank expression or averting their gaze, simply as a way to organise thoughts and process what is needed in interactions. Looking people, in particular older people, in the eye can be a step too far for many.

This brings me back to beer and pubs.  I have, from time to time, moaned about this sort of thing, but I suppose I'm saying that maybe I should look on it a bit more benignly than I have hitherto. Perhaps I'm realising it isn't as easy for some of the youngsters of today as it was for me as a 19 year old when I first worked in a pub - though it was a still very daunting. Different times - different pressures.

Then we were from a generation - the first after the Second World War - that was expected to sink or swim. It was the world we knew. Being told to chat to customers and perform in a certain way was accepted. That was how it was everywhere. It was tell, not show.  In the 1970s West of Scotland, the Boss did explain the various niceties as being designed to bring repeat custom, but in the main at work in those days, it was "Dae as yer telt." Nowadays, it seems that a more egalitarian way, such as "You all right there?" is seen by Gen Z as perfectly acceptable to both give and receive in most circumtances. 

Things have moved on - for better or worse and now I'm sort of concluding that pushing back and complaining about lack of interaction or proper training in pubs is somewhat pointless and the current position should be regarded as just how it is now. Reacting to the staff concerned or even to the management isn't going to change anything, and if what I read is true, likely just to add to the mental pressure that some young people feel. 

Oh I know this isn't universal and that a bit of gentle "show and explain" training wouldn't be a bad thing at all, but I'm just going to try and get over it.  For my generation, we can just say with certainty "Life is too short" and go and quietly sup our pints. Elsewhere if needed. And know, as all generations do, that we did it better.

Unless they are being deliberately couldn't care less, or cheeky, or offhand, or lazy, or just ignore you........... Well that didn't last long! 

Two Cheers for Licensing Review

There has been much coverage in the press - almost all of it sensational - in the past few days about the Government's proposals to review and modernise the laws which govern licensing.  The laws and rules have not been looked at in any great depth since the Licensing Act of 2003 which at the time was thought rather revolutionary and far-reaching, but is now seen as restrictive and over officious.

The new Labour Government set up a working group to look at how to reduce barriers in the licensing system and to examine and propose changes. It included UK Hospitality CEO Kate Nicholls, British Beer & Pub Association chair Nick Mackenzie and Night-Time Industries Association CEO Michael Kill.

The proposals are well laid out in the trade paper the Morning Advertiser which is linked.  Most seem sensible and non-controversial. My comments in italics:  

• A one-time (twentieth anniversary) licensing condition ‘amnesty’ to modernise and streamline licences

          Seems sensible 

• Hearings and appeals – various recommendations, including a strengthening of the objections procedure to prevent unnecessary and unsubstantiated objections

         About time. Too many objections are given too much weight in decision making 

• Remove the hard-copy local newspaper advertising requirement

          Clearly outdated and outrageously expensive to no real purpose 

• Improve the potential for licensed premises to better use their outside spaces by removing regulatory barriers, improving licensing decisions, simplifying processes, and achieving greater consistency

 Rather than protect outside space from unwarranted intrusion, this has been used as a stick with which to stop businesses using available space and for local authorities to exercise their  predilection for pettiness

• Increase the maximum entitlement for Temporary Event Notices (TENs) for licensed premises (that is those with existing premises licences) to help generate new opportunities for existing businesses. 

          Sensible. This applies to premises only, not to personal licences which have different conditions

• ‘Sunset clause’ on blanket hours and other policies to avoid situations where a restrictive policy is put in place to deal with a specific issue, but the policy in effect runs forever or is continually renewed using the original out of date evidence base 

          This is so obvious. What happened and was appropriate years ago is often automatically included for the future, despite circumstances changing

Other measures will include a review of licensing fees, extended blanket hours for specific local events, a review of the late-night levy and removal of early morning restriction orders.  

So far, so sensible. Reviewing legislation from time to time is only logical - laws need to evolve with the world they govern. Few could deny that pubs today are operating in a very different landscape to 2003, when the current Licensing Act became law. And that Act itself came after years of consultation in what already feels like another era.

What’s striking in this latest review is the number of gentle digs at Local Authorities and their often cautious stance on change. Naturally, that’s not what the headlines focused on. Even the BBC led with “longer opening hours” and the predictable link to anti-social behaviour. Meanwhile, pub owners across social media were quick to point out what’s really hurting the trade - and they’re right. Soaring inflation, rising wages, shifting consumer habits, higher taxes, sky-high utility costs, the cost-of-living crisis, and unfair competition from supermarkets all pile pressure on an already stretched industry — and that’s just the start of the list.

Still, the review itself is a step in the right direction. Although The Guardian focused wrongly on “Pubs to stay open until early hours in push for UK growth” -  those extra freedoms will help. But real progress would mean tackling the everyday issues that make both running and visiting pubs increasingly uneconomic.

When I say Local Authorities can be “cautious,” perhaps that’s being kind. At times, they can be obstructive, unhelpful, even tone-deaf  - though, to be fair, there are exceptions.

There isn't an end date for consultation, so don't expect to see things change immediately. 

 

A Very Mixed Bag

While in Manchester the worst and more noisy aspects of bathroom replacement were taking place, we fled to London to get some peace and quiet and, importantly, to be able to have a shower.  The re-instating of our bathroom is still taking place, alas with no shower yet, but reassuringly, the connections are there, so it is a matter of time. In the meantime, I have had to resort to washing in the sink again. I say again, because my sister reminded me of our early days at our granny's in Castle Douglas, where that was the daily way of doing things until, once a week, we bathed in a zinc bath in the outhouse.  I must say, washing in such a way today is more vexatious than it seemed then.

It is a while since I have spent a week in London and of course, despite the reason and a determination to act as normally as possible, we did tend to treat it as a holiday.  And why not?   

Given that we had struck lucky with the weather, we determined to get out and about, but we started in the usual way with a pint or two in the Aldgate Tap, having previously had a quick pint in its sister, the Euston Tap. Now both sell cask beer, but also tend to have a good choice of German beer, so, given the temperature of around 30C, that's what we plumped for in both places. The choice was good with at least three beers in each and the standard Bitburger which actually, for a mass-produced beer, is both dry and bitter.

The next day, in a nod to our good intentions, we went shopping to Waitrose - it is nearest - and to be fair, we mainly ate in for a change.  Later that day, I had the pleasure of meeting, by arrangement, with fellow beer writer Laura Hadland. We met in a well thought of pub, the Old Fountain at Old Street which sells a range of cask beers, but my pint of Five Points Gold wasn't up to much and Laura's Oakham was very much end of cask.  Fortunately, as often is the case, the company and conversation more than made up for it.  Then it was a quick bus trip for me to another favourite, the Sutton Arms where the cask was just fine, though the choice didn't appeal, so I switched to Ayinger German lager when E arrived to join me. 

On Wednesday afternoon, we took a very hot number 15 bus to a new pub. Another Bloomsbury Leisure pub, this time on the Strand and a big bugger too, featuring Czech Budvar- and cask too, though I didn't try it. Stranded is aiming to sell beer the Czech way - in oversized glasses with a big head. The measures are two thirds, and it was fun to watch the attempts to pour correctly and then the services of a Czech beer and bar expert - who clipped the assorted staff behind the ear as she showed them how it was done.  Shame she poured the excess beer away, though Jon Dalton, the owner and an old acquaintance of mine, was kind enough to give us a couple on the house. We wish him well and certainly go there. The dark is particularly recommended and while Jon has high hopes that the Czech pours will take off, he remarked that it was a bit of a punt as the presentation is unfamiliar to most Brits.

Thursday saw us in Brighton, where I had not been before. Suffice to say, a very hot day, so no cask beer was supped, but I thoroughly recommend the Hole in the Wall - thanks Retired Martin - and of course the Evening Star. Though we didn't spend too much time in the pub given the glorious sunshine, we will certainly go again, and the railway station is a thing of beauty which entirely gobsmacked me.  More pubs to try for sure too.

On Friday, another new pub, the Hand and Marigold in Bermondsey.  Thanks for the tip, Will Hawkes.  This is a fab place with top-notch cask beer and is well worth a visit. It is air-conditioned too and the welcome was genuinely warm.   Then we bumped into an old BSF colleague, Caroline who will manage the Dutch and Belgian Bar at GBBF this year. She persuaded us to go to Dutch Taproom - It ain't much, if it ain't Dutch -  - where the beers were strong and pricey, but excellent. 

On Saturday we went out to Jack Duignan's new gaff, the King's Arms in Bethnall Green. No issues with beer quality there, and the Charrington IPA went down well. Another positive tick for London cask. We took the long route via the Peacock, another Will Hawkes recommendation. We were the only customers for a few minutes in this splendidly renovated pub in a housing estate. Very pubby, and the guy in charge was great as he explained he had very few beers on due to the cellar dispense equipment  suffering a losing encounter with an untethered gas bottle the previous night. I didn't fancy the cask choices of Five Points Pale and Landlord, but the Guinness on an 80/20 mixture was rather good as a substitute. We will be back.

Sunday, after watching Tweedy Pubs - I'm a big fan - we nipped across Tower Bridge to Bermondsey again, but alas, our target, the Victoria, while scheduled to be open was firmly closed with no way of telling why. A great pity this, as just look at it. A beauty. We hopped back to Borough High Street for another Will Hawkes recommendation, the Blue Maid, but beforehand stopping off at another old haunt, the King's Arms. Alas, my pint of Harvey's Best was north of 17C in temperature - bad old London showing up like Banquo's ghost at last. No excuse here as a fair bit of cask was somehow still being sold, and in winter, I have had pretty good pints here in what is a decent pub.  Get the cooling mended for goodness’ sake and stop doing this.

Our final pub was the Blue Maid. This is a fantastic looking place. Someone has spent serious money here and it shows. Two cask beers on offer, but I have decided that I actually dislike Five Points Best and didn't want a 3.4% Burning Sky offering. What a warm welcome too from the Ozzy barman - manager maybe - but talk about eye watering prices? 2.8% beers for north of £7.50? Me neither. But £5 a pint for cask? Well done, and the taste I had was fine, though I opted for London Black as my last pint of the trip.  E enjoyed a very expensive Ginger Beer and the pleasure it gave her was worth the price, so maybe they are on to something after all.

To sum up.   The new pubs were tremendous, the beer everywhere was expensive, so much so, that I was warned about £8 plus pints more than once. Having said that, in the main those who take cask beer seriously, price it to go - as is wise with any perishable product - and those that don't - just avoid the buggers, though it may cost you a few quid to compile your black list. They do cask beer and their customers no favours in selling it at 17C or higher degrees at top dollar. 

It was great to bump into my beer judging pal, Paul Davies at  Anspach and Hobday. He is a really nice person, and we had a good catch up. Having already met Caroline Debenham by accident, it just shows how small and connected the beer world is.

Finally, a big shout-out to Heritage Brewing of Burton on Trent. Both their Masseys and Charrington IPA were excellent. 

 

Benchmark

Back in the day, when pubs weren't structured and laid out as they are now, the best room and public bar were usually tricked out in bench seating.  In fact, bench seating was the norm really and poseur tables and armchairs and a lot of modern trappings like tables more suited to a restaurant were much rarer beasts. It allowed a lot of people to sit around the walls of pubs and created room for circulation and standing drinkers. Pubs were then, in many cases I suppose, a little more spartan, along the lines of a "a pub is for drinking in", but rarely uncomfortable.  Many though, were convivial and cosy, even when they were big - and large pubs were then very common indeed - they weren't, in the main, specifically aimed at diners.  I'm talking, probably from God knows when, until I first came to England, so the 1980s and onwards through the nineties, until things slowly but surely morphed into the kind of pubs we see today.

There was then, too, much more standing at the bar.  In fact, standing generally. I'm often amused nowadays, in some pubs, mainly with young staff, who when you are standing at the bar, and can clearly see you have a drink in front of you, ask in that tiresome way "You all right?" It seems they are totally discombobulated, and indeed nonplussed - rattled even - by a punter choosing to stand at the bar and drink their beer on their hind legs. More of this later, as this is what has given rise to this post.

Back then as nowadays, you'd enter a pub, look around and decide where you would consume your beer or whatever your chosen drink. It would be entirely conventional, if on your own, to either stand at the bar and enjoy your pint. Or, if the pub was rammed, find a space on a bench seat and join others, more than likely not of your acquaintance. In both cases, it would be rare not to find a conversation being struck up. Even more common, in a busy pub, if you looked round, someone on a bench would shout "Squeeze in here Son" and everyone would "hutch up" to make room. As an aside, drinking on your own was, I would suggest, much more common then and not remarked on, never mind being looked on pejoratively or askance.

As a seasoned pub goer through six decades, of course I have noticed that pubs have changed - or evolved if you prefer. I have written in the past about house style when most pubs were owned by breweries, but that isn't it exactly.  I suspect the disconnect from vertical ownership speeded internal design changes, as did changes to drinking patterns and customer preferences. That and the march of time plus the accompanying desperate need to attract customers in a declining market.  Pubs we opened out to become one big space. In most cases, public bars were removed for more eating space, or to simply remove the need to have two bars and two sets of staff looking after them.  Tables aimed at four or six people became the norm, with uncomfortable high tables dotted about (not so attractive as you get older and one's clambering is no longer up to scratch) and, importantly, in many cases bench seating was ripped out.

Which brings me back to why I am writing this.  The removal of bench seating isn't universal. In the case of two of my local brewers, JW Lees and Joseph Holt, even in their recently refurbished pubs, bench seating forms a part of the offer.  The problem is, though, that few know how to use it any more.

Last Friday, early evening, I met my wife in the Roebuck, a recent acquisition by Joseph Holt, which has since been extensively and expensively refurbished. It has proved extremely popular and is the nearest pub to me. I like Joey's bitter, so good news.  It has plentiful bench seating of various types. Now, I like the room on the right as you go in. I arrived, and the place was buzzing.  I glanced round and while no tables were free, I noted that in the two large benched areas below the windows, there was plenty of room. Well, if people moved up a bit.  I ordered our two drinks and surveyed the scene standing at the bar while waiting for E. Others were looking for seats too, and I noticed two people approach a group who were using the area on my left. There was room. They asked, "Is anyone sitting there?" and were told that there was, and they were at the bar. Not so, but the enquirers however sought solace elsewhere.

In the meantime, I had been asked "Are you all right there?" as above, despite having two drinks in front of me. Ho Hum. The other area of bench seating had two people sitting there. I should add that each area has a table or tables opposite the benches.  They were sitting opposite each other, leaving three seats to their left and around five on the window bench. To their left, a group of teachers were spread out. (I know this because they later told me.) I approached and as a politeness - as you do - said, "Is it all right if we sit here?" The male, probably older than me, said "Well you can sit there", gesturing in the direction of the teachers. Hmm. I pointed out that the pub was busy and that they were taking up between two, around nine seats, but the teachers said they'd squeeze up, and with some mutterings on both sides, the matter was left there.

Now thinking on, you often see in busy pubs, (like busy trains), coats and bags covering free seats. And these days, unlike the habit in Germany, it is unusual to see strangers sharing a table. I recall last winter, in the Commercial in London, asking a couple if we could sit at a bench, where six could be accommodated.  They thought I was asking them to move elsewhere, until I explained that I just wanted them to shift their arses along to make room, a notion that seemed alien to them.

Oddly, this aspect of pub etiquette isn't really covered much at all in t'interweb. Google is pretty well silent about it, amongst plenty of other advice about how to behave in pubs, but I'll add another point. While seated on a bench, any adjacent table is fair game to rest your pint on, unless someone is eating at that table. 

Moving on, this reluctance to share with strangers is covered by social anthropologist Kate Fox in her excellent book "Watching the English" . It pertains to public transport, but I believe also to public houses, though in that case for sure, it should be overcome.

"The Denial Rule

Our main coping mechanism is a form of what psychologists call ‘denial’: we try to avoid acknowledging that we are among a scary crowd of strangers, and to maintain as much privacy as possible, by pretending that they do not exist – and, much of the time, pretending that we do not exist either. The denial rule requires us to avoid talking to strangers, or even making eye contact with them, or indeed acknowledging their presence in any way unless absolutely necessary."

It need not be so, so here are a few simple rules to follow when encountering bench seating in a pub.

Rule 1:  Expect to share. You are in a pub. A pub is a shared space

Rule 2:  If sitting in the middle, expect to have people sit on either side of you

Rule 3: In a booth style, if sitting at the apex, rule 2 applies

Rule 4: Don't try to fill empty places with coats and bags

Rule 5: Any table adjacent is communal, unless eating

Rule 6: Be ready to hutch up

Rule7: Be welcoming and friendly. 

Rule 8: Remember Rule 1 always

So where does this leave us.  Well, if you are in a pub and someone asks if they can sit adjacent to you, your first thought should be, assuming it is possible and reasonable to do so,  "Of course, I'll hutch up a bit".  If your thoughts are otherwise, either don't go to the pub, or learn a bit of basic pub and human etiquette. It is written down for you now, so if in doubt, cut and keep.

In fact, when out in Manchester yesterday, bench seating was actually common, so maybe I have overestimated its demise. But it was mid-afternoon and quiet.

I recommend, as I have before, Kate's book. The link above is a free download.  Well worth doing, especially if you are clueless about how pubs should work.

Rock Up or Line Up?

There has recently been a lot of chat on social media about an emerging practice, in some pubs, of forming an orderly line at the bar.  An actual queue, as if you are in the baker's, or at the till in a supermarket. Now, most of us know that queuing at the bar is the antithesis of British pub drinking. Rocking up to the bar and jockeying to get served is rooted in the cultural and social norms that define the traditional British pub experience. Here’s why:

British pubs are known for their informal and relaxed atmosphere. Customers typically stand or sit around the bar, and barstaff serve patrons in a seemingly spontaneous and natural order, hopefully based on who arrives first or - and this shouldn't really happen, but it does - on who catches the eye.  This lack of a formal queue however encourages social interaction. Pubgoers chat with one another while waiting, creating a convivial and communal atmosphere. 

Drinking in a British pub is, by and large, a communal experience in a shared space. The bar itself is part of that shared space and is, one might readily argue, a key part of it, where the act of getting a drink is a cooperative experience rather than a solitary task. People naturally form clusters rather than lines, fostering a sense of community. This in turn encourages socialising and mingling, as opposed to the more isolated experience of standing in a queue. Actually, for many, a chit-chat with others at the bar is all part of what makes a pub what it is and what makes it different from, for example, a continental bar.  

 

Of course, all this kind of goes against the grain of the British penchant for queues, does it not? Well, not really. As the anthropologist, Kate Fox wrote in her book Watching the English: "In our drinking-places, however, we do not form an orderly queue at all:we gather haphazardly along the bar counter. At first, this struck me as contrary to all English instincts, rules and customs, until I realised that there is in fact a queue, an invisible queue, and that both the bar staff and the customers are aware of each person’s position in it. Everyone knows who is next: the person who reached the bar counter before you will be served before you, and any obvious attempt to get served out of turn will be ignored by the bar staff and severely frowned upon by other customers. In other words, it will be treated as queue-jumping. The system is not infallible, but English bar staff are exceptionally skilled at identifying who is next in the invisible queue." In fact, there is an unwritten code of conduct that regular pub-goers understand and follow. This includes recognising when it's your turn and respecting others' place without the need for a formal line. It encourages patience and politeness, with everyone, trusting that they will be served in turn. This mutual respect reinforces the communal and friendly atmosphere.

 

Additionally, regulars frequently build a rapport with the bar staff, and the informal approach allows them to acknowledge and even, in some cases - and why not if done sparingly - prioritise familiar faces who provide much of the regular custom. This skill contributes to the unique dynamic of British pubs.

 

— Alastair Hilton (@London_W4) November 3, 2022

The queue, in contrast, is more of a formal, structured activity that can feel impersonal and rigid, which contrasts sharply with the relaxed and informal nature of a British pub.  It can even be seen as disrupting the traditional and cherished practices of British pubs. It introduces a level of order and control that feels out of place in an environment valued for its organic and spontaneous interactions. Even worse, it can be seen as diminishing the character and charm that make these establishments special. Warmth and social engagement are hallmarks of the pub experience.  As Pub Curmudgeon wrote on his blog "The interaction between staff and customers, and between customers at the bar, is a crucial part of the atmosphere of pubs. Much of that is lost if people are just sitting at tables and tapping at a phone to get their drinks brought to them."

 

In essence, queuing at the bar contradicts the intrinsic qualities of British pub culture, which thrives on informal, social, and communal drinking experiences. The organic and fluid method of being served at the bar is a fundamental aspect of what makes the British pub a beloved institution. We shouldn't muck about with it.

I have written about this previously, as has Pub Curmudgeon, Both are worth a read, but in the end, despite being quite even handed, Mudgie is right when he says  "This trend has undoubtedly been exacerbated by the impact of Covid and lockdowns. Customers have become more used to standing in line, and somewhat nervous about a crush at the bar.

It undoubtedly does detract from a traditional pub atmosphere, taking away the opportunity to chat with staff or other customers at the bar......... It’s just turning a pub into a retail outlet where the prime objective is the efficient processing of customers" 

 

 

A Cracking Pub and Two Microbreweries

Did you know that Melbourne has more trams than anywhere else? Well, I think that's what was said.  I can confirm at least the place was hoaching* with them. A line on every corner, it seemed. Anyway, on our free day, we made use of them to explore. As well as walking our feet off, we visited one of the best markets I've ever been in - and I've visited plenty. The quality and range of the food was outstanding. We ate in one of the most Chinese Chinatowns I'd ever set foot in - we were the only gweilos in a very big restaurant. We also visited the oldest pub in Melbourne, the Mitre, where I enjoyed pints of Cooper's Pale Ale and observed, in the Central Business District at least, that lunchtime drinking was alive and well in this part of the world.

Of course, we went to the various tourist spots - and enjoyable they were too - but the lure of beer was strong, so we decided that a little train journey to a nearby suburb of Abbotsford was a plan. Two microbreweries were the aim and that required a visit to the fabulous Flinders St Station and the nearby Prince's Bridge Hotel, a large and handsome pub and just the place to people watch.  This had a fine front bar and a larger room to one side where some people ate and some simply socialised and drank.  The bar was basically full of drinkers of all ages and became so busy in our late afternoon visit that the main doors were closed and the less obvious side door were used to limit the ins and outs. This was a fab pub, and we left with considerable reluctance. 

We got on the wrong train. Well, not exactly wrong, but it was a limited stop which overshot our target station by one. We crossed over by going down to the road and amazingly a different micropub than the one intended was just over the street.  Be rude not to, we remarked. Bodriggy Brewery was quite small and very welcoming, and we enjoyed the banter with the barman and locals. I even won a free pint on a (free) scratch card - well, it was a half pint, but they gave me a pint anyway.  Going for a pee, I was shocked to see that behind the cosy front bar was a huge beer hall with the brewery at the back.  Blimey. How had we not noticed that?  Again, the staff were great - they even charged my mobile for me - and we had a fine time checking out the beers. Sadly - a recurring theme - none were remotely dark. 

We checked Google. Stomping Ground Brewery was only a ten-minute walk away. This was a much busier, more family oriented brewery. We ate there and enjoyed the beers and ambience.  We noted the age range of those visiting was more diverse than at home, and frankly all the better for that. Disappointingly, there were no dark beers again, but there was some shiny kit..

So, a successful day. No pint or schooner issues were encountered.  In the more southern parts, it seems imperial pints are fairly to very common. This didn't last, though.

More Aussie beer culture. Pints were commonly unetched nonics, even when lager was served, which was strange to this writer at least. Branded glasses seemed rare beasts though the pint barrel jug, sadly was not.  More of this soon. 

Next week I'll cover the outback and the North. Beer glass oddities will feature. In the meantime,I'm off to Dundee and the CAMRA Members Weekend and AGM.

* Look it up

A Pub With No Beer

Oh it's lonesome away from your kindred and all
By the campfire at night where the wild dingoes call
But there's nothing so lonesome, morbid or drear
Than to stand in the bar of a pub with no beer

 

Lyrics - Slim Dusty 

 

Well, you have to start somewhere with your first Australian pub, don't you?  In my case, it was in Fremantle, the port city of Perth in Western Australia. A neat little town I observed as we trundled through it on our tour bus on the first full day of our Australian adventure.  Now, being on a guided tour has advantages and disadvantages. You do get to see things you wouldn't otherwise see. Of course the flip side of that, for the dedicated beer man, is staring disconsolately at very fine pubs or breweries you'd nip into in an instant should we perchance stop to examine a nearby view or statue. Thus, Little Creatures fine brewery and Tap Room came and went as we sailed past. It looked good. 

We did stop though in a small park just outside the main drag, and being unsure of the score cash and card wise, and processing no Aussie dollars we spent 20 minutes of the allocated 45 minute stop seeking a cash point.  We decided therefore that the nearest pub to the departure point would have to do and the boozer itself, the Ball and Chain didn't look bad at all, with its colonial style verandah and corner location.  Inside was a fine wooden floored open plan building with a large bar and a couple of rooms off. At around two in the afternoon, it was pretty much deserted, but it would do.  I surveyed the unfamiliar pumps, and before I could decide, the barman, somewhat morosely, pointed me to a notice. "All Tap Beers are Out of Order". What?  It transpired that there had been an electrical fault in the cellar and all draft beers were off. This was accompanied by a jerk of his thumb to a well stocked fridge full of cans.

I nipped back to the seated E to explain. We had no time to go elsewhere, so a couple of reassuringly expensive cans were bought for cash, as we now had money. Others from our coach wandered in. It gave us a chance to get to know them and in fact the beers chosen were local and very good, but it wasn't a great start to Australian boozing.

Our next excursion was a Swan River cruise back to Perth, where things looked up at a really great pub just where we disembarked. I had previously been advised not to miss it, so we didn't.

In fact, I had been drinking Little Creatures in the Qantas Lounge at Singapore's Changi Airport, so I didn't miss out entirely.

Next: A Lucky Shag.

Baby, It's Cold Inside

In these difficult and expensive - and it has to be said this winter -  bloody cold - times, it is rather pleasant to leave the dank and chill of our underheated homes and head for the conviviality of our nearest pub. How satisfying it is to turn the heating down, head for the door and spend the saved money in a venue where the price of your chosen drink includes you being nice and toasty while you sup your amber nectar.

Or is it?  The problem of affording heating at home, alas, cannot with certainty be avoided by jumping ship to your nearest boozer. Like Doc Morrissey in the Fall and Rise of Reginald Perrin, you may well find that they have it worse.  You see, unlike us lucky sods at home, who have at least some limits applied to our energy supply, your local pub is entirely subject to the vagaries of the market and the various commercial contracts that they have entered into. In short, the price of heating pubs has gone up considerably.

Recently in the cold weather, I have noticed some pubs, quite frankly, to be more than a tad chilly.  Now this is a problem. Nobody likes a cold pub, and not many of us will sit in one for a long time. Being cold when out spending your hard-earned is hardly an agreeable experience, and while it isn't difficult to sympathise with the situation pubs find themselves in, it is yet another disincentive to visit. We have quite a few of those already.

Yesterday in Manchester, two out of the three pubs I was in while celebrating my 25,000 days alive - I won't be doing that again - were actually cold.  So cold in one that my wife refused to allow a further drink, as she was perishing. In this case, it was not helped by a door at the rear to the courtyard was left open by smokers as they nipped in and out. With a door at the other end admitting customers, it made for an icy through draught from the sub-zero temperatures outside. While the radiators were feebly doing their best, it was a losing battle, and in any case they didn't seem to be that hot anyway. Our earlier experience in a very large venue wasn't much better, though they did have a huge space to heat, nor was the small restaurant where we tried to enjoy a meal. I'd call that a trend.

So, what's to be done? Well, hard to say. Pubs could put prices up, as I, for one, would rather the drinks cost a bit more than be cold inside the pub. They could also ensure that their pubs are as draughtproof as possible, but whatever, in a cold winter like this, something needs to be done.

For me, I reckon if it is cold inside the pub, I'll just be voting with my feet and go elsewhere. I'm too old to be suffering over a pint.

It has to be said that you are less likely to encounter cold pubs in the managed estate of breweries and  of course, busy pubs do generate human heat, so a bustling and busy pub is also likely to be warmer.

Not much chance of warming up on the bus on the way home either. The shocking state of our buses makes a warm bus a real rarity

Opening Hours Erosion. Good or Bad?

In the world of hospitality, pubs have long been regarded -  probably through rose-tinted glasses -  as communal hubs where friends gather, strangers become friends, and general relaxed jollity ensues. However, in recent times, there has been a growing tendency for pubs to close during quiet business periods. Outside city centres, it has become increasingly difficult to find a wet led pub that is open at lunchtime, never mind one that is bustling.

 Managed houses, with a food offering and salaried staff rather than part-timers are likely your best bet, though these may be a bit too restaurant like for the casual drinker.  It is particularly noticeable that pubs run by tenants often see little point in opening the doors just for the odd one or two punters that might wander in and stretch a pint for a couple of hours. In fact, increasingly, days like Monday and Tuesday are often being written off altogether. This shift in perspective challenges the traditional notion that pubs should remain open at all permitted hours, and highlights the dilemma for pub owners and the effect on the community at large. 

Running a pub is a pretty hard game these days, especially when it comes to juggling costs and earnings. Lots of places end up staying open when things are slow, which means more expenses - heating being a prime example. Shutting down during slow times seems like a sensible way of overcoming this. It helps pub owners make the most of what they've got and build a business that matches the actual number of people coming in.

The logic is quite a simple one: closing the doors during quiet periods allows pub owners to reduce operating costs significantly. Energy consumption - a huge overhead these days -  is decreased and staff wages reduced. By strategically closing during these hours, owners can better match staff to demand, and thus operate more efficiently. Getting opening hours in synch with likely footfall is also good for morale, as it were, as there is little more soul-destroying than overseeing an empty pub as the clock slowly ticks away the pointless hours. 

Hopefully too, focusing efforts on the hours when customer footfall is at its highest can also make for a better customer experience, as after all, who wants to sit in a miserably empty pub? Customers make for atmosphere, and the lack of it does not encourage a lengthy stay. Concentrating efforts and resources on peak business hours, can - or here I'll say should  - ensure that the service, atmosphere, and offerings are of the optimal standard. It does not work at all if you simply take the same sad old offering and simply spread it over a shorter period. If you are going to open less, greater efforts have to be made to make the pub attractive when you do.  And above all, you need to ensure that potential customers know when you will be open. Even now, far too many pubs seem to think that opening hours are some kind of state secret that should jealously be guarded. Telling potential customers about opening hours and what's happening in the pub is not a bothersome extra. It is an essential part of the business.

While the idea of closing pubs during quiet business periods may seem a bad idea at first, it can be an acknowledgement that times have changed and cloth must be cut accordingly. By embracing a more strategic and efficient operational model, pub owners can create a sustainable business that benefits both their bottom line and the customer experience. 

In the end, finding the right balance involves satisfying customer needs, while also securing the enduring sustainability of the business in a constantly changing market, but it does look as though reduced hours are here to stay and ultimately, better than the pub closing altogether..