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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: 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..