Is it just me or is more skunky Presidente around these last few years than in times gone by?
Yesterday I headed out of the apartment around nine-thirty for my morning pub crawl constitutional. I?m supposed to walk two kilometres a day for my health and I find it works best if I have ?destinations?.
At bar number one I had a Presidente and it was skunky. I didn?t mention it to the owners since they were busy opening up and, what the heck, I?m sure it was spoiled before they got their hands on it. Moved on to bar number two and . . . same thing. This is enough to drive a man to rum which is what I had at the third bar; it wasn?t at all skunky. ?C?est La Vie?.
And, before yesterday?s two, in the last three weeks I?ve had at least four beers that were ?off. That makes six skunkies out of an estimated fifty beers consumed in bar-restaurants. That?s a wopping great 12%. We only buy cans to take away so I?m not surprise that they?ve been fine.
My mind goes back to the eighties when beer was typically delivered to the bars and restaurants in wooden crates on an open cart drawn by a tired horse with a straw hat to cool its head. Sometimes there would be a tarp over the beer but just as often not. Yet a skunky beer was rare in those days. Obviously they engineered it better then than now; I seem to recall 6% alcohol mentioned on the label, and I believe it did taste a little more hoppy.
Or perhaps it?s just that with modern ?efficiency? of distribution things take longer, sit around longer and have more opportunity to spoil . . . and nobody in the company gives a damn.
Whatever the cause of it, it?s most likely a reflection of the status of the Cerveceria Nacional Dominicana. When you?re number one and way ahead of the pack you think you don?t have to try hard anymore.
wbr
Yesterday I headed out of the apartment around nine-thirty for my morning pub crawl constitutional. I?m supposed to walk two kilometres a day for my health and I find it works best if I have ?destinations?.
At bar number one I had a Presidente and it was skunky. I didn?t mention it to the owners since they were busy opening up and, what the heck, I?m sure it was spoiled before they got their hands on it. Moved on to bar number two and . . . same thing. This is enough to drive a man to rum which is what I had at the third bar; it wasn?t at all skunky. ?C?est La Vie?.
And, before yesterday?s two, in the last three weeks I?ve had at least four beers that were ?off. That makes six skunkies out of an estimated fifty beers consumed in bar-restaurants. That?s a wopping great 12%. We only buy cans to take away so I?m not surprise that they?ve been fine.
My mind goes back to the eighties when beer was typically delivered to the bars and restaurants in wooden crates on an open cart drawn by a tired horse with a straw hat to cool its head. Sometimes there would be a tarp over the beer but just as often not. Yet a skunky beer was rare in those days. Obviously they engineered it better then than now; I seem to recall 6% alcohol mentioned on the label, and I believe it did taste a little more hoppy.
Or perhaps it?s just that with modern ?efficiency? of distribution things take longer, sit around longer and have more opportunity to spoil . . . and nobody in the company gives a damn.
Whatever the cause of it, it?s most likely a reflection of the status of the Cerveceria Nacional Dominicana. When you?re number one and way ahead of the pack you think you don?t have to try hard anymore.
wbr
