Why are brewers so keen to sell pasteurised beer?
Because it keeps for many months, is easy to standardise month in month out, and doesn’t require any attention in the cellar or at point of sale. If they arrange the gassing up correctly the beer is served with a large head which looks like it ought to on the telly, but being air and not liquid is an excuse for serving short measures – every drop paid for but not served is pure profit.
