KEG

Once upon a time, a brewer was fed up of his beer being bashed about, left to go off and generally mistreated by the chiselling pub landlord looking to cheat the Working Man out of his pennies.  "This cask fermentation thing leaves too many variables." he said "What if I brew it, filter all the solids out, and infuse it with carbon dioxide for make up for the fact it's gone flat?  Then I can put it in a sealed barrel and no amount of stupidity or penny-pinching can ruin my beer."  That was the theory.  Cut out the British small businessman with packaging, and your product will be served  as intended.

Not many people can remember the original Watney's Keg Bitter, as it debuted at East Sheen Tennis Club in the 1930s.  Presumably there were few complaints about the actual taste as after an hour or so of knocking a ball back and forth over a net and shouting "Jolly good show!", a chap can get rather thirsty and any refreshment is welcome.

But whereas Keg Bitter survived the dubious cellarmanship of the times, it fell prey to Big Business.  Over time, the carbonation was increased, cheaper ingredients were introduced and the price, of course, went up.  Premium product. old boy.  It's "consistent".

Flavour undoubtedly suffered, and, according to received wisdom, The Campaign for Real Ale came and saved us all from nights of burping and mornings of diarrheoa.  And everyone was grateful.  Or so they say.

Sadly, nobody asked the Working Man his opinion, because of course such things were never done.  He repaid CAMRA's efforts by ditching bitter and mild, and increasingly turned to mass-market lager.

It was fizzy and consistent, after all.