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#Post#: 39438--------------------------------------------------
Re: Quinssa CEO event
DIR By: Domestos
Date: February 28, 2020, 2:35 am
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--- Quote from: DOK link ---
>
> Fullers unfortunately are not interested in sponsoring a
premiership side. They sponsor Richmond. I did manage to get
someone from Fullers to talk to Tony Copsey at the club, but the
gap was too wide between what the club wanted and what Fullers
were prepared to pay. Of course they're owned by a Japanese
company now, so maybe they'll have a different view on it.
>
--- End Quote ---
Why not bring in Fullers as a simple commercial contract? Buy in
their beers as any other organisation does? Buy at X and sell
at Y. It doesn't have to be a sponsorship thing. No reason why
it should be.
I think that all the time the Kings Bar is packed, the club
doesn't have to do anything clever.
#Post#: 39441--------------------------------------------------
Re: Quinssa CEO event
DIR By: dr_miles
Date: February 28, 2020, 3:25 am
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There's a challenge with selling real ale at an event like this,
but it's not insurmountable. Any beer, no matter how far you
bring it, has to be put on stillage for at least a day,
preferably two, to allow it to settle. I've drunk enough beer
from the cask bars at the ground to have experienced quite a lot
of floating material in my glass, which is a sign that it hasn't
had long enough to rest.
They need a proper cellar manager on the cask bars, otherwise it
doesn't matter who supplies the beer, it will continue to be
variable in quality.
#Post#: 39442--------------------------------------------------
Re: Quinssa CEO event
DIR By: InsertQuinsPunHere
Date: February 28, 2020, 5:02 am
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--- Quote from: J Scott link ---
>
> Fullers don’t brew pride anymore? I was drinking it in a
Fullers pub on Sunday.
>
--- End Quote ---
Asahi bought the brewing arm of the Fullers business, along with
the rights to the London Pride name and marketing, etc... (I
assume the same for all beer brands from Fullers). Fullers kept
the hospitality arm - so pubs, hotels, restaurants, etc... I
guess that said venues will remain tied to the Asahi (nee
Fullers) beer brands/supply chain.
--- Quote from: dr_miles link ---
>
> There's a challenge with selling real ale at an event like
this, but it's not insurmountable. Any beer, no matter how far
you bring it, has to be put on stillage for at least a day,
preferably two, to allow it to settle. I've drunk enough beer
from the cask bars at the ground to have experienced quite a lot
of floating material in my glass, which is a sign that it hasn't
had long enough to rest.
>
> They need a proper cellar manager on the cask bars, otherwise
it doesn't matter who supplies the beer, it will continue to be
variable in quality.
>
--- End Quote ---
You shouldn't get floating bits... lines have filters in them,
between the tap and the line, these days. But resting still
required; just not for as long as in the past.
Also, one can always buy the beer in "bright" - so already
settled and decanted into a new cask by the supplier. More
expensive that way, but less time/resource expended doing the
job.
#Post#: 39444--------------------------------------------------
Re: Quinssa CEO event
DIR By: never sleep
Date: February 28, 2020, 5:23 am
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--- Quote from: InsertQuinsPunHere link ---
>
> You shouldn't get floating bits... lines have filters in them,
between the tap and the line, these days. But resting still
required; just not for as long as in the past.
>
> Also, one can always buy the beer in "bright" - so already
settled and decanted into a new cask by the supplier. More
expensive that way, but less time/resource expended doing the
job.
>
--- End Quote ---
I think you will still get the floating bits when the beer comes
straight from the barrels when there is a direct tap attached to
the barrel. (Like at the Quin's Head). Basically, the beers
are not served on a hand pump.
Also, I think that even bright beers need a day or two without
been moved around to settle.
#Post#: 39448--------------------------------------------------
Re: Quinssa CEO event
DIR By: dr_miles
Date: February 28, 2020, 5:35 am
---------------------------------------------------------
--- Quote from: InsertQuinsPunHere link ---
>
> Also, one can always buy the beer in "bright" - so already
settled and decanted into a new cask by the supplier. More
expensive that way, but less time/resource expended doing the
job.
>
--- End Quote ---
Absolutely, but then the shelf life of bright beer is quite
short. An untapped regular cask can keep for several months, but
bright beer only lasts a week so would represent a greater
chance of not being sold.
I suppose that these are the issues of running a bar when all of
your business occurs only one day per week.
#Post#: 39468--------------------------------------------------
Re: Quinssa CEO event
DIR By: Bolly-Quin
Date: February 28, 2020, 8:14 am
---------------------------------------------------------
--- Quote from: dr_miles link ---
>
> Absolutely, but then the shelf life of bright beer is quite
short. An untapped regular cask can keep for several months, but
bright beer only lasts a week so would represent a greater
chance of not being sold.
>
> I suppose that these are the issues of running a bar when all
of your business occurs only one day per week.
>
--- End Quote ---
Worse, one day a fortnight, on average. But...They have ample
time to get the beer in, rest, tap and spile and have ready to
serve. If done properly, then there shouldn't be too much waste.
Back in the day, it was possible to buy 36 gallon barrels, but I
doubt they do this any more.
I suspect that too many pints are poured too early before
half/full time, when the real rush is on. Flat beer, while
probably tasting OK, won't look at its best it it has been
sitting around for half an hour. But with all the electronic POS
in place, they should know what to expect, sales and
time-of-sales wise for any game, even if there are 7500 or 15000
people attending.
I don't mind the price of the beers so much - its the quality
that's the problem. The food however, id overpriced and
generally average at best. Last time there, I had fish and chips
and so did one of my buddies - the difference between the two in
terms of serving size and how well it had been (over)cooked was
too extreme. Bring back Devine Burger and the original Jolly Hog
sausage men!
Bratwurst - having grown up in Germany, and having travelled
there frequently since, the bratwurst quality issue is as
extreme in Germany as it is here! Schnell Imbiss have been
replaced by Kebab and Pizza joints, which is a shame. They used
to be crispy-skinned, redolent of mild spice and caraway and
gorgeous. Currywurst were topped by spicy and zesty sauce, but
now all are replaced by industrially produced rubbish pushed out
to maximise profit for the producer, not maximise taste for the
consumer. The way of the current world, unfortunately.
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