Are we being served beer at a pub or restaurant that is of inferior quality due to the ill-informed publican or restaurateur?
See the answers below if you are at all a concerned drinker.
A brewer goes to great lengths to make good quality and good tasting beer only to find that once it leaves the brewery it often is out of the hands of the brewer in how it’s handled and served.
Just what is the right way to handle and store beer and how should it be served?