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Posted by Nick B. on 2010-08-21 02:32:25

I can only recall one specific time that I've encountered Kellerbier from the day before, at the Griess Keller. She tapped a new keg and everything was in order. I know I've encountered it elsewhere, but I just can't recall specifics. Some would argue that a 100 year old tradition, putting CO2 on German beer, ain't old enough to be a proper tradition. I always, always, always prefer bayerischen Anstich over pumped up Lager. I was very disappointed to see that the Hummel stand at the 'Kerwa was CO2 dispense, not b. Anstich like it was in the past. I'd be curious about how CO2 dispense is a quality improvement for certain beers, as you say. (Unless you just mean, to prevent it from oxidisation.)

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reply to all reactions by Barry on  2010-08-21 03:09:52