I'm not sure I understand why Marstons are increasing the strength of bottled Pedigree.
They've kept the recipe the same yet have changed the process and this has resulted in a stronger beer which now tastes more like the cask version. In my opinion the best process they could have changed is the pasteurisation process. Make it bottle conditioned and maybe then it'll taste like its cask brother.
Better still brew it like they did in the 1980s; there is no doubt in my mind that the present Pedigree is a sad reflection of what it used to taste like.
6 comments:
If they made Pedigree a BCA they'd turn it from a mainstream into a niche product and lose about 90% of their sales. So I can't see that happening.
I agree with you that pedigree is not what it used to be. Wolverhampton and Dudley may well have mucked it around.
Burtonian - Do you think people stay away from buying BCAs and instead choose pasteurised stuff? I'd be surprised if that were the case. Unless of course you're saying that because you assume the price would go up.
The typical buyer of Premium Bottled Ales actively avoids BCAs because they don't perceive any worthwhile taste difference and don't want the trouble of a bottle of potentially cloudy beer with gunge in the bottom. Very few of the PBAs on the shelves of your average supermarket will be bottle-conditioned because there is only a small market for them. A hard fact, maybe, but true.
I know some that won't buy BCA because they have to waste a bit of beer as they fear pouring out the whole bottle.
It's not W & D who have ruined "Pedi". It's been a shadow of its 70s/80s incarnation for over 15 years
The whole Marston's range has the same bland signature except for the Oyster Stout
I prefer Banks's offerings to those from Shobnall Road
Post a Comment