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The UK’s biggest wholesaler has begun rationing beer, cider and soft drinks as rising demand amid the heatwave and England’s World Cup campaign comes up against a shortage of food-grade carbon dioxide gas (CO2) which is hitting supplies.
Booker, which supplies thousands of convenience stores including the Londis, Budgens and Premier chains, as well as restaurant chains including Wagamama and Carluccio’s, is limiting beer and soft drinks purchases to 10 cases per customer and cider to five cases. https://www.theguardian.com/business/2018/jun/26/beer-rationed-as-uks-food-grade-carbon-dioxide-runs-low
This is a serious problem as it reads as if they're limiting stores and restaurants. Not individuals though most would not need 10 cases. Unless there was a run on beer :)
Somehow, can't we fix climate change and the beer problem at the same time?
(Score: 3, Informative) by Anonymous Coward on Wednesday June 27 2018, @05:04AM (12 children)
Bad enough they drink it warm, but with CO2 injection? That's for Sody-pop! Real beer gets it's bubbly from secondary fermentation! In the bottle or keg. Yes, a few explode, but that is the price of real beer.
(Score: 3, Interesting) by c0lo on Wednesday June 27 2018, @05:08AM (2 children)
No beer that you buy in most of the places is real beer - they need to kill the yeast before it leaves the brewery, food regulation and what not.
https://www.youtube.com/watch?v=aoFiw2jMy-0 https://soylentnews.org/~MichaelDavidCrawford
(Score: 3, Insightful) by quietus on Wednesday June 27 2018, @03:04PM
Err... Belgian beers?
(Score: 2) by DeathMonkey on Wednesday June 27 2018, @05:36PM
...they need to kill the yeast before it leaves the brewery, food regulation and what not.
I don't think that's true... (I'd be interested in seeing a citation if it is)
It is much faster to not-secondary-ferment, though, and a lot of commercial breweries skip it due to that.
(Score: 2) by driverless on Wednesday June 27 2018, @05:29AM (6 children)
They drink it warm over there, I don't think they care about the effects of global warming on the stuff.
(Score: 0) by Anonymous Coward on Wednesday June 27 2018, @06:50AM (5 children)
We drink it cold over here, and we care a lot less about global warming.
(Score: 2) by The Mighty Buzzard on Wednesday June 27 2018, @02:57PM (4 children)
Speak for yourself. The only beer I'll drink more than a few degrees below room temperature are the big-name US brands. Yes, yes, I know you don't like them. That's because you've never given them the Pepsi Challenge against a nice, thick, flavorful stout when your clothes are soaked entirely through with sweat after mowing the lawn in the summer. In that very specific niche, they are indeed the best beers on the planet.
My rights don't end where your fear begins.
(Score: 2) by richtopia on Wednesday June 27 2018, @03:44PM
I agree, with the caveat that after yardwork I would prefer a gallon of water over any beer. I've also gotten old enough that I know even bud light will give me a hangover when dehydrated.
(Score: 2) by Gaaark on Wednesday June 27 2018, @11:14PM (2 children)
That's why I home brewed IPA's as WELL as stouts (porters):
IPA's for those lawn cutting days
Porters for those relaxing days.
Now it's water days.
Sigh.
--- Please remind me if I haven't been civil to you: I'm channeling MDC. ---Gaaark 2.0 ---
(Score: 2) by The Mighty Buzzard on Thursday June 28 2018, @04:06AM (1 child)
IPAs still have too much flavor for when you're pretty sure you're about to die from the heat. Even decent pilsners do. Budweiser to the rescue! No danger of flavor there.
My rights don't end where your fear begins.
(Score: 2) by Gaaark on Thursday June 28 2018, @10:15AM
I just loved that shock to the system, though. Like a defibrillator for the throat.
"Clear!" Glug glug glug.
:)
--- Please remind me if I haven't been civil to you: I'm channeling MDC. ---Gaaark 2.0 ---
(Score: 3, Informative) by Anonymous Coward on Wednesday June 27 2018, @03:55PM
There are 2 types of beer in the UK. Lager (needs CO2, served cold just like in the US) or ale (doesn't need CO2, is served cellar-temperature, not "warm"). Yes, there are some kinda in the middle (like John Smiths).
(Score: 1, Interesting) by Anonymous Coward on Wednesday June 27 2018, @07:24PM
they? sorry but it's only the sassenachs...
Oh yes Indeedy, anything else is an Abomination Unto Nuggan¹.
The same applies to real Cider (I think you USians call it Hard Cider) there, I tended to use a champagne yeast for the secondary fermentation, or if I was aiming for something in the 13-15% ABV range.
¹Speaking of abominations, once had a batch of Brown Ale go a bit funny, and as I was loathe to get rid of several gallons of potentially potable brew (I was a student, it was approx 3% ABV..the mantra of the day was any alcohol was better than no alcohol) I experimented (maybe under the influence of several pints of 11% ABV Stout I'd made a couple of months previously), added a Tokay yeast culture to the result of the fermentation with the beer yeast (The culture they used for Newcastle Brown..don't ask..) and within a couple of weeks, it started fermenting again.
The abominable mix was then transferred to 1 gallon glass demijohns and allowed to ferment away...for several months, eventually the resultant brew was bottled in 1 Litre flip top bottles (ex Pelican de Pelforth Brune, this was back in the early '80s before Heineken acquired then fscked it) and left to mature. All I can say about it, even after a couple of years in the bottle, the resultant liquid was brown, smelled a bit like a cross between Vodka and Gin and had destructive powers well beyond it's alcohol content (approx 15% ABV).
No distillation of this abomination was ever carried out, as that would have been both naughty and quite, quite illegal (and interestingly, as it turned out, almost suicidal..)
I think it's time to get the old home-brewing gear recommissioned now I've got some free time on my hands and there's a market out there for gassy alcoholic produce..