NEWS & VIEWS – 12th May 2025
Food Pubs Decline
Let’s start with an article on Beer Insider this week, which reflects on recent data published by NIQ, showing that the number of food-pubs declined 3.2% last year whilst overall pub numbers held up well. The article makes a strong case for switching out kitchens turning over less than £6k per week in favour of innovative bar snacks.
Let’s start with an article on Beer Insider this week, which reflects on recent data published by NIQ, showing that the number of food-pubs declined 3.2% last year whilst overall pub numbers held up well. The article makes a strong case for switching out kitchens turning over less than £6k per week in favour of innovative bar snacks.
Alcohol-Free Beers Too Expensive
The BBC this week took an interesting look at the cost of producing Alcohol Free beers, and why they are retailing at close to the price of real beers. Here at TWICB we are not having it! Get back to us when the price of AF is half that of proper beer and we might take another look.
The BBC this week took an interesting look at the cost of producing Alcohol Free beers, and why they are retailing at close to the price of real beers. Here at TWICB we are not having it! Get back to us when the price of AF is half that of proper beer and we might take another look.
Muck Pit
Just when we thought that the macro giant Diageo couldn’t get any worse, this week they launched “Captain Morgan Muck Pit”, which is a watery 4% fruity rum punch, positioned as a “delicious new alternative to beer”! It very likely does have more flavour than their ubiquitous crappy stout, but then that wouldn’t be difficult.
Just when we thought that the macro giant Diageo couldn’t get any worse, this week they launched “Captain Morgan Muck Pit”, which is a watery 4% fruity rum punch, positioned as a “delicious new alternative to beer”! It very likely does have more flavour than their ubiquitous crappy stout, but then that wouldn’t be difficult.
Monosodium Glutamate
Here is an interesting article at Total Ales which quotes friend-of-TWICB Bates, co-owner and Head Brewer at Duration, regarding his use of MSG in beer to produce what the author calls savoury IPAs. “MSG takes the existing flavours and makes them ‘pop’ more, like sprinkling a little sparkle on what is already there” says Bates. Might be something worth keeping an eye-on?
Here is an interesting article at Total Ales which quotes friend-of-TWICB Bates, co-owner and Head Brewer at Duration, regarding his use of MSG in beer to produce what the author calls savoury IPAs. “MSG takes the existing flavours and makes them ‘pop’ more, like sprinkling a little sparkle on what is already there” says Bates. Might be something worth keeping an eye-on?
