Take a stroll into new restaurant Duck & Rice in Soho – or into the White Horse in Parsons Green, or into a few Young’s pubs – and you’ll see lots of polished copper containers that contain ‘tank beer’. But what is it? The Czechs have been doing it for a while. Rather than pasteurising the live lager at the brewery to make it stable before transportation and storage, they move it and store it in special temperature-controlled tanks. Meantime brewery in London also started using this method a couple of years ago. Connoisseurs consider such unpasteurised beers to taste fresher, yet more complex. One thing’s for sure, it’s a long time since we’ve paid £5.30 for a pint of lager in Soho.
By Guy Dimond
Check out the best craft beer in London.