Why is beer from the tap so much tastier than canned or bottled?
>>21628859It just hit the gas instead of stewing in it in a can/bottle.
>>21628859I feel like its a combination of drinking it from a glass which lets out carbonation and lets you really take in the smell of the beer and the ice ice cold temperature that comes from the refridgurated keigs/frosted glasses.
>>21628859Kegs tend to be fresher and usually stuff stores better in bulk. And it's night and day with some beers with theirs drafts vs can. Belles is a great example of this.
>>21628859trad british beer is often bottle conditioned (goes through a secondary fermentation in the bottle), and its generally as good as keg (keg being forced co2 carbonated without extra fermentation). now if you want a proper pint you search out cask ale which is secondary fermented in the barrel and if the landlord is on point keeping his casks its the best you can get imo
>>21629856>if the landlord is on point keeping his casks its the best you can get imo100% agree, although simultaneously badly kept cask ale can also be one of the absolute worst pints you can get unfortunately, been served some borderline vinegar in greene king pubs before now
>>21628859I can't speak for bottles, but I always taste the can when drinking canned beer, even when it's poured in a glass. Just a very distinctive dry metallic taste.
>>21629925yeah greene king arnt known for their quality control, its fucks like them that have helped to sink the marketplace for cask ale. good cellarmanship, clean serving lines and cooled taps need to be in place for a optimum pint. it should be treated as a premium product (which it absolutely is)
>>21629856Landlord is so heavily underrated in the South. It's one of the best ales you can get and reasonably prices but for some reason pubs are more likely to stock Euroslop like Heineken or Madri than any English beer or ale.
>>21629970cask is quite a regional thing afaik, its expensive to transport, shelf life is limited etc. euroslop (lol) is also priced very competitivly, those guys have massive factories and use cheap ingredients and its kegged so keeps for ages. its hard to compete with that as a smaller brewery.ive only drunk bottled landlord (being from the south) and its a good beer. some of the best brewers from the south were skinners, st austel, 5 points and kernel that put out cask.
>>21628859>tap guinessI think it's not so much for the tap (it probably also is to a good degree) but for the freshness, aka it has been kept well refrigerated, it is fresh, it is drank often, etc. all the stars alignif you didn't guess by now, the context is an irish pub>>21629931as far as I know, cans have a plastic inside, so this wouldn't make sense
>>21629931Must be placebo because they’re all lined with plastic these days.
>>21628859The beer molecules have been having fun in a bigger party together so they're happier.
>>21630218based retard, although true say that the expansion pushes out the aromatics from the liquid
>>21630218>>21631891>/alc/ forces brainmaxx'rs and brainlets into consensuswhat the monad intended
>>21628859Basically when you make beer, you have to referment it somehow to get it carbonated. When it's sold in cans or bottles, it goes into a secondary fermentation in the bottle/can with an added amount of sugar. This means that the C02 in the bottle is naturally created.With a keg, however, the beer is primed with a bit of sugar for carbonation, but the bar has a lot more control over the amount of carbonation or nitrogination in the served beer. It's not "fresher" because fresh beer is garbage compared to conditioned beer. It's because the C02 is added directly from a cannister into the beer as it's poured through the line into your glass. As soon as you pull the tap on a bar, the beer in the keg gets infused with C02 or nitrogen as it's being poured, rather than losing its gas as soon as it's poured into a glass.
