Pub trade demands a chiller revolution
Brewers must find a universal solution to the demand for super-chilled beers, according to leading trade figures.
The call comes as JD Wetherspoon revealed it is to close every pub in its estate to install a new beer dispense system at a cost of £15m. The new glycol system will chill all ciders, lagers and other beers, except ale, to between 1°C and 3°C.
Space problemsThe rise in extra-cold or super-chilled beers, each with its own individual under-counter pod, has caused space problems and led to fears that the units have an adverse effect on the temperature of other beers.
How JDW rated pubs in CardiffPrince of Wales (JDW): Foster's 2.4°CYates: Foster's 7.4°CQue Pasa: Foster's 10.2°CTiger Tiger: Amstel 10.2°CO'Neills: Foster's 6.4°CSlug and Lettuce: Foster's 9.2°CVarsity: Foster's Super Chilled 8.2°CEdwards: Foster's Super Chilled 8.2°CHa! Ha!: Foster's 12°CWalkabout: Foster's 11.6°C
Universal solutionNow the trade has called for brewers to collaborate to find a universal solution as they have previously done with installing H-bar fonts and python systems.
"We are frustrated by the lack of co-ordinated approach by the brewers," said Regent Inns commercial director Simon Kaye.
"We have seven different draught beers at our bars and the problem is they all want under-counter coolers but space is at a premium. For a retailer it has become physically impossible to have everyone's coolers under the bar. The brewers are jealously guarding their own secrets."
Serious issueRegent Inns is currently trialling its own solution at six sites. "It is very cash intensive to find a solution. It is a serious issue for the trade."
20 pubs per weekMitchells & Butlers has also committed to finding its own solution to the problem. "To date, we have installed integrated super-chill technology that delivers a full range of keg beers at 3°C consistently in more than 700 pubs," said director of corporate comunications Kathryn Holland. "The current rate of conversion is 20 pubs per week."
Not a long term solutionCask Marque director Paul Nunny believes that the pod coolers are not a "long term solution".
He said: "If we go back years there were under-counter flash coolers replaced by remote pythons.
"This is the same situation with the next generation of equipment. It is almost a direct comparison. This issue will not go away and temperature is a big issue.
"The big managed houses are taking the lead and replacing all the kit and cross charging the brewers but the tenanted side has a real problem because individuals can't dictate."
What the brewers said
Scottish & Newcastle UKCustomer marketing director David Goadby"S&N is at the forefront of super-chilled technology and Foster's Super Chilled delivers a consistent dispense at 3°C. Other brewers struggle to do that, despite investing millions. Why would we give our competitive edge away? If everyone was at the same standard as we are it would not be a problem, but our competitors are struggling to keep up. We would listen to offers for the licence of the technology."
InBev Managing director on-trade sales Steve Kitching"As more and more brands are added to the bar, brewers are coupling them into the existing system and are effectively stealing space in the python. It's hitting overload, and as a result, most of the lines going through the python are not being sufficiently chilled. Our research shows seven out of 10 pints are now being served at the wrong temperature."
Charles WellsMarketing director Nigel McNally"The pod system takes up space and there is the danger that while it chills the beer you want it to, it also warms up others at the bar, so is not very effective. We have developed a glycol system and would be happy to talk to other pub groups if they want to have a look at it."
Are you feeling hot under the collar about super-chilled beers in your pub?Please let us know by clicking this link - please include "Chiller revolution" in the subject line.
Your comments
Nigel Jones, Licensee Railway Hotel, BLANDFORD FORUM via email, 08/09/2006I raised this point at the Publican Conference last year.
It is a ridiculous situation which not only steals valuable glass space but also causes heat discomfort for staff and heats up the glasses on the remaining shelves as well as warming up the other products.
As an Independent Free House I have had a quote for a Glycol solution but it is very expensive........why can't it be like the remote ice banks for which the original supplier charges per line for other peoples products to use it??
I now refuse to take any additional product which requires an under-counter chiller..........surely S&N should think they could sell lager on the basis of quality rather than dispense cooling technology (or should we read something into that?).
Stuart Staples, Dorallt Inn, Cwmbran via email, 08/09/2006I agree with the other comments, I have 4 pods behind my bar and the heat is sometimes unbearable, my glasses also get warm which defeats the object of having pods in the first place
A tech srvs guy told me that a well known pub chain has got 11 pods behind the bar, the heat is so bad that air conditioning was installed behind the bar to cope with the heat.
Robert Feal-Martinez via email, 08/09/2006I was interested to read that Wetherspoons are changing their cellar systems. I know of an establishment near to me that changed to this type of system but within a month had it changed back to an ice bath system because the beer was warmer, lets hope Wetherspoons have done their home work. Could be another line glass waste of money.
P A Kidger via email, 08/09/2006Sadly this seems to go against the current environmental aspects of reducing energy and CO2 emissions, especially when the heat generated by the chilling units is behind the bar which then becomes excessively hot, therefore requiring yet more energy to drive the air conditioning units to make the working area acceptable. Yes better siting of the beer chiller units would be a first improvement but despite this, the overall the effect is to increase the energy hence CO2 emissions associated with our product.
