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When talking about beer quality, we are at a venue where there is probably nothing sold between home games. There is the issue of line cleaning and also sell by dates of stock to consider. Changing the method of pouring and also the selection of what keg products are sold will do nothing to improve the quality until the basics are dealt with. Each cellar within the stadium needs a competent cellar manager, which it clearly has not got, nor has had for a long while.

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