SUBSCRIBE

News > Beer

Read more breaking news

 

 

Marston’s MD on ‘the cask beer conundrum’

By Nicholas Robinson+

15-Feb-2017
Last updated on 16-Feb-2017 at 10:41 GMT2017-02-16T10:41:24Z

It's bright: the future of cask beer is strong

It's bright: the future of cask beer is strong

Cask brewers may have improved their beer quality over the years, but the on-trade’s openness to flout the rules and sell the product beyond its best condition could spell trouble for the category, according to Marston’s managing director Richard Westwood.

Despite the current issues aired around the quality of cask beer in pubs, Westwood told The Morning Advertiser (MA) in this video interview that the future of the brew is strong and secure.

Westwood said: “Cask beer will always be better than keg and there is no magic behind that – cask is pure."

Major part to play

He added: “I have to say I don’t think the future has ever been rosier for beer generally and cask for us, and the industry still plays a major part.

“The brewers these days are genuinely producing the best beer we ever have and that’s because our understanding is better.

“But, we do have a conundrum in our industry and that is that no matter how good a cellarman you are and no matter how many times you clean your lines, if you want to sell cask beer beyond three-and-a-half to four days after being broached, you are in trouble.”

In an interview with MA due to be published in the coming weeks, Westwood said there was a lot of work to be done by breweries, accreditation organisations and operators to regain control of quality.

Craft’s future

Watch this video to find out what Westwood really thinks about cask’s future and what he has to say on the difference between cask beer and craft beer.

Meanwhile, Marston’s revealed a major £1m rebrand of its core portfolio late last year in a bid to bolster its relevance with younger drinkers.

The brands in the refresh included Pedigree, 61 Deep, Old Empire, EPA, and Oyster Stout, which was renamed Pearl Jet.

How to create the perfect mixed drinks serve

Don’t get this wrong: how to create the perfect serve

Lacklustre mixed drinks and cocktails will not do for drinkers these days, even for...

Star Inn at Harome local produce

Why local is best for UK’s top gastropub

Chef-patron of North Yorkshire’s Star Inn Harome Andrew Pern does not use local “for...

New rooms and fourth site for Star Inn Harome

New rooms and fourth site for Star Inn Harome

Top UK gastropub the Star Inn is set to expand its original site in...

Twists on the gin and tonic G&T

5 twists on the classic gin and tonic

Look at these five twists on the classic gin and tonic, perfect for summer...

What spirits should I stock?

How to build the perfect spirits offer

We have heard that spirits and cocktail sales are on the rise in pubs,...

Vimto to make big push into pubs

Vimto poised to make big push into pubs

Soft-drinks maker and distributor Nichols is set to make a bigger push of its...

Molson Coors: ‘a responsibility to support pubs’

Molson Coors: ‘a responsibility to support pubs’

Beer distributor and brewer Molson Coors has promised to uphold its support to help...

Publican Awards: Watch winners' reactions

Publican Awards: Watch winners' reactions

Winners of this year's Publican Awards have spoken to The Morning Advertiser about how important...

Bidfood: Younger diners don’t want to eat in ‘stuffy’ restaurants

Younger diners don’t want to eat in ‘stuffy’ restaurants

Pubs are in the best position to cater for younger consumers who do not...

Craft Beer Rising 2017: top trends from the show

Craft Beer Rising 2017: top trends from the show

Craft beer trends operators should watch out for this year include sour beers, extra...

Carlsberg plans to buy UK craft brewery

Carlsberg plans to buy UK craft brewery

Carlsberg will buy a UK craft brewery to bolster its growing portfolio of smaller...

Hartridges soft drinks on premium

Soft drinks in pubs are getting sexy

Soft drinks have arrived late to the premium and craft party, but operators must...

Smirnoff vodka cider

Smirnoff vodka launches first ciders

Smirnoff vodka has entered the fruit cider category with the launch of its Passionfruit...

What is gin terroir?

Hyperlocal gins offer ‘massive’ sales opportunities for pubs, says gin expert

Gin terroir is an emerging trend pubs can cash in on as consumers become...

The rise of tank beer

Beer master: ‘Sessionable beers are losing out to craft’

Sessionable beers are disappearing as stronger craft brews have become more popular, according to...

Frozen is good for pub food

Ice boss: ‘Don’t shun frozen food as inferior, embrace its money-saving qualities’

Frozen food should not be shunned by pub chefs who fear using non-fresh produce...

Pubs must make popular international cuisine authentically

LISTEN: Pubs delivering 'pitiful' Asian food 'like buying flowers from a garage forecourt'

Pitiful attempts at offering increasingly popular international cuisines – such as Vietnamese or Thai...

How to avoid food fraud in pubs

PODCAST: How to avoid food fraud in your pub

Paying closer attention to your staff’s working history, especially before hiring them, could help...

Wetherspoons children's menu tips

Wetherspoons’ food developer: ‘a winning kids’ food menu’

Wetherspoons’ food developer Sophie Jennings has revealed how the high street pub chain was...

Mark Sargeant and Neil Rankin talk crimes against pub food

Crimes against pub food? Top chefs reveal all...

Two top chefs have revealed what they consider to be crimes against pub food.