Goatee Phil's Beer Blog

What's shakin', Phil? What a year it's been for beer! I started the year as something of a craft beer sceptic. Now, twelve months later, I’ve changed my mind almost completely.  I used to have reservations about the temperature of keg beer. Now I feel that it’s often an advantage. I admit too that I did go through a period of thinking that strong beers, ie anything 6% or above, were the only ones with enough flavour to withstand the drop in temperature. These days I’m finding that even session beers taste fine on keg as long as they have a distinctive enough flavour.  It also helps to have bars like the newly opened Bison Craft House in Hove, where the staff are passionate about what they sell. They stock no cask ale but have a rapidly changing selection of excellent keg brews, from the likes of Cloudwater, Buxton, Verdant, Vibrant Forest and more.  So, I shall ask myself again: which is better, cask or keg? Answer: neither. They're just different. Before