And the pubs have reasonable prices, you can still get a pint for £2 in town, that’s very rare in many other UK cities.
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And the pubs have reasonable prices, you can still get a pint for £2 in town, that’s very rare in many other UK cities.
How exactly would you water down lager? It comes in a sealed aluminium barrel, and is served through a CO2 pressurized tap. You'd have to pour a couple of inches of water into every pint you served. Unless someone knows better.
I'd be really interested to know if anyone does.
Cheating pint swiggers, other than cider wallahs, has become ubiquitous for yonks because it's ultra rare these days to happen upon a grog shop which has oversize lined glasses and a typical pint is 95%-97% liquid and 3%-5% froth. Most punters are too docile or shy to say "fill it up" and the real cull dunts are sometimes heard to remark "good head on that" when the bigger it is means the more they've been conned.
You can get a tool that fits in the top of the barrel just like the line coupler. It has a lever on it that when pressed depressurises the barrel as quickly or slowly as you press. You can then unscrew the valve add 8 pints of water and a few it back up again. Reconnect the gas line and it depressurises the barrel. The pub landlords and WMC stewards in the N East do it all the time.
This is fact. The straightest landlord in Washington T&Wear showed me how to do it and offered to get me one of the things when I took over a pub for a short while . The landlord of my local sold about 80 barrels of beer later and cider a week. Imagine the income form 80 gallons of "beer" that didn't exist going into his sky every week? It was about 98 pence a pint for exhibition then. More like 3 50 now.
The reason it was only 8 pints per barrel was because it didn't water the product down enough to be discernable by brewery checks if they spot checked your cellar.