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Pubs, and the demise of.
Comments
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Geoff from the Pelton / Shortlands and ex White Swan is doing this if anyone is interested?8 -
I'm surprised we haven't seen ice cream vans converted into mobile pubs2
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Get on Dragons Den, this time next year....and all that.cafcdave123 said:I'm surprised we haven't seen ice cream vans converted into mobile pubs
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Looks good , does anyone know if the bexley ales are bright beers or regular?SuedeAdidas said:Geoff from the Pelton / Shortlands and ex White Swan is doing this if anyone is interested?0 -
I remember this well 50p in a pint jug was the norm, and the “Lady” would come round following her performance and shake it under your nose. WhilstDaveMehmet said:
50p? That must have been years ago, it’s always been a pound (so my mates tell me)Bromley Graham said:Like Browns,forget its old name when a pub, opposite the big church in Shorditch used in the tv series Rev. You could even park outside, quick pint, 50p in the jug, and back to work after the double act which finished the lunchtime tutorial
South of the River by London Bridge similar entertainment could be found in the Royal Oak in Tooley Strret.1 -
So let me get this right, he comes to your door and delivers a draft pint that’s poured from barrels that are in the back of the cab. Proper Guinness with a head .... ??Spitfire76 said:
Looks good , does anyone know if the bexley ales are bright beers or regular?SuedeAdidas said:Geoff from the Pelton / Shortlands and ex White Swan is doing this if anyone is interested?0 -
Yep , Guinness not a problem or larger & most (but not all) cider would be fine as there is no sediment to kick up but a good ale needs to rest & breathe before it’s ready & even a slight knock to the barrel can give you a pint full of floating bits & bobs.RaplhMilne said:
So let me get this right, he comes to your door and delivers a draft pint that’s poured from barrels that are in the back of the cab. Proper Guinness with a head .... ??Spitfire76 said:
Looks good , does anyone know if the bexley ales are bright beers or regular?SuedeAdidas said:Geoff from the Pelton / Shortlands and ex White Swan is doing this if anyone is interested?Some bigger brewers such as greene king with their IPA have hardly anything in it & they like it like that as it’s easier to achieve a consistent pint despite the cellar management in any given pub , it can also be chucked off the wagon & ready in 24hrs & some filter this out to produce a bright beer with no yeast floating about so they will rest a barrel then pour into a 2nd barrel to leave the sediment in the 1st barrel like they do for canned & bottled ales , the trouble with this is some people like a pint at different stages , I have a customer who will tell if a barrel is green (just tapped) it’s ready but very new but with active ingredients in the barrel the flavour will mature over days so the last pint can be quite different to the first It’s just a matter of taste & you need a fair set of taste buds to tell the difference especially in mass produced ales.
Temperature is the other main problem in a good pint of ale , whilst it can be served at quite a variance in temperature from 10-12 degrees right up to room temperature 20-22 degrees it does not like change in temperature once tapped & I notice this cab has no Refrigaration it would need to be well planned to get right.
Im guessing it’s bright beer as it makes most of the above issues less of a problem, it’s not the same as a real barrel but in these times I think people are just grateful for a fresh poured real ale, good luck to him & this is what needs to be done at the moment to save livelihoods , spot the gap ,adapt & fill it.6 -
I hope it works for him........Geoff is a good bloke and known to quite a few on here I think?!?Spitfire76 said:
Yep , Guinness not a problem or larger & most (but not all) cider would be fine as there is no sediment to kick up but a good ale needs to rest & breathe before it’s ready & even a slight knock to the barrel can give you a pint full of floating bits & bobs.RaplhMilne said:
So let me get this right, he comes to your door and delivers a draft pint that’s poured from barrels that are in the back of the cab. Proper Guinness with a head .... ??Spitfire76 said:
Looks good , does anyone know if the bexley ales are bright beers or regular?SuedeAdidas said:Geoff from the Pelton / Shortlands and ex White Swan is doing this if anyone is interested?Some bigger brewers such as greene king with their IPA have hardly anything in it & they like it like that as it’s easier to achieve a consistent pint despite the cellar management in any given pub , it can also be chucked off the wagon & ready in 24hrs & some filter this out to produce a bright beer with no yeast floating about so they will rest a barrel then pour into a 2nd barrel to leave the sediment in the 1st barrel like they do for canned & bottled ales , the trouble with this is some people like a pint at different stages , I have a customer who will tell if a barrel is green (just tapped) it’s ready but very new but with active ingredients in the barrel the flavour will mature over days so the last pint can be quite different to the first It’s just a matter of taste & you need a fair set of taste buds to tell the difference especially in mass produced ales.
Temperature is the other main problem in a good pint of ale , whilst it can be served at quite a variance in temperature from 10-12 degrees right up to room temperature 20-22 degrees it does not like change in temperature once tapped & I notice this cab has no Refrigaration it would need to be well planned to get right.
Im guessing it’s bright beer as it makes most of the above issues less of a problem, it’s not the same as a real barrel but in these times I think people are just grateful for a fresh poured real ale, good luck to him & this is what needs to be done at the moment to save livelihoods , spot the gap ,adapt & fill it.
I probably won't bother as drinking for me is more about the social element than the beer itself - but I reckon there are enough people locally who would just fancy a couple of freshly poured draft pints.1 -
Lol I remember we popped into one on the way back from our last stint at Hendon one Sunday as it was the only pub open.RaplhMilne said:
I remember this well 50p in a pint jug was the norm, and the “Lady” would come round following her performance and shake it under your nose. WhilstDaveMehmet said:
50p? That must have been years ago, it’s always been a pound (so my mates tell me)Bromley Graham said:Like Browns,forget its old name when a pub, opposite the big church in Shorditch used in the tv series Rev. You could even park outside, quick pint, 50p in the jug, and back to work after the double act which finished the lunchtime tutorial
South of the River by London Bridge similar entertainment could be found in the Royal Oak in Tooley Strret.
Didn’t bother me at all until the Doris stuck the pint jug under my nose.
’Bog off love, you weren’t that impressive, I’m only here for the ale’
She didn’t find it funny 🤷♀️🤣🤣🤣2 -
Sod all that, just crack open a bottle of Bud and jobs a good un :-)Spitfire76 said:
Yep , Guinness not a problem or larger & most (but not all) cider would be fine as there is no sediment to kick up but a good ale needs to rest & breathe before it’s ready & even a slight knock to the barrel can give you a pint full of floating bits & bobs.RaplhMilne said:
So let me get this right, he comes to your door and delivers a draft pint that’s poured from barrels that are in the back of the cab. Proper Guinness with a head .... ??Spitfire76 said:
Looks good , does anyone know if the bexley ales are bright beers or regular?SuedeAdidas said:Geoff from the Pelton / Shortlands and ex White Swan is doing this if anyone is interested?Some bigger brewers such as greene king with their IPA have hardly anything in it & they like it like that as it’s easier to achieve a consistent pint despite the cellar management in any given pub , it can also be chucked off the wagon & ready in 24hrs & some filter this out to produce a bright beer with no yeast floating about so they will rest a barrel then pour into a 2nd barrel to leave the sediment in the 1st barrel like they do for canned & bottled ales , the trouble with this is some people like a pint at different stages , I have a customer who will tell if a barrel is green (just tapped) it’s ready but very new but with active ingredients in the barrel the flavour will mature over days so the last pint can be quite different to the first It’s just a matter of taste & you need a fair set of taste buds to tell the difference especially in mass produced ales.
Temperature is the other main problem in a good pint of ale , whilst it can be served at quite a variance in temperature from 10-12 degrees right up to room temperature 20-22 degrees it does not like change in temperature once tapped & I notice this cab has no Refrigaration it would need to be well planned to get right.
Im guessing it’s bright beer as it makes most of the above issues less of a problem, it’s not the same as a real barrel but in these times I think people are just grateful for a fresh poured real ale, good luck to him & this is what needs to be done at the moment to save livelihoods , spot the gap ,adapt & fill it.3 - Sponsored links:
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Pint glass @kbl@KBslittlesis ?KBslittlesis said:
Lol I remember we popped into one on the way back from our last stint at Hendon one Sunday as it was the only pub open.RaplhMilne said:
I remember this well 50p in a pint jug was the norm, and the “Lady” would come round following her performance and shake it under your nose. WhilstDaveMehmet said:
50p? That must have been years ago, it’s always been a pound (so my mates tell me)Bromley Graham said:Like Browns,forget its old name when a pub, opposite the big church in Shorditch used in the tv series Rev. You could even park outside, quick pint, 50p in the jug, and back to work after the double act which finished the lunchtime tutorial
South of the River by London Bridge similar entertainment could be found in the Royal Oak in Tooley Strret.
Didn’t bother me at all until the Doris stuck the pint jug under my nose.
’Bog off love, you weren’t that impressive, I’m only here for the ale’
She didn’t find it funny 🤷♀️🤣🤣🤣
You should see where you tap your bank card these days!5 -
Hole in the Wall pub by Borough Underground, mid 70s. Catwalk that brought the action to you. If you had a pint jug it got 'dipped' and your spectacles went to dark damp places. Jug was before the dance. Got tapped on my shoulder once and it was my boss telling me to get back to work so he could move forward and get a better view. Happy days.9
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yeah, but some people have taste.AFKABartram said:
Sod all that, just crack open a bottle of Bud and jobs a good un :-)Spitfire76 said:
Yep , Guinness not a problem or larger & most (but not all) cider would be fine as there is no sediment to kick up but a good ale needs to rest & breathe before it’s ready & even a slight knock to the barrel can give you a pint full of floating bits & bobs.RaplhMilne said:
So let me get this right, he comes to your door and delivers a draft pint that’s poured from barrels that are in the back of the cab. Proper Guinness with a head .... ??Spitfire76 said:
Looks good , does anyone know if the bexley ales are bright beers or regular?SuedeAdidas said:Geoff from the Pelton / Shortlands and ex White Swan is doing this if anyone is interested?Some bigger brewers such as greene king with their IPA have hardly anything in it & they like it like that as it’s easier to achieve a consistent pint despite the cellar management in any given pub , it can also be chucked off the wagon & ready in 24hrs & some filter this out to produce a bright beer with no yeast floating about so they will rest a barrel then pour into a 2nd barrel to leave the sediment in the 1st barrel like they do for canned & bottled ales , the trouble with this is some people like a pint at different stages , I have a customer who will tell if a barrel is green (just tapped) it’s ready but very new but with active ingredients in the barrel the flavour will mature over days so the last pint can be quite different to the first It’s just a matter of taste & you need a fair set of taste buds to tell the difference especially in mass produced ales.
Temperature is the other main problem in a good pint of ale , whilst it can be served at quite a variance in temperature from 10-12 degrees right up to room temperature 20-22 degrees it does not like change in temperature once tapped & I notice this cab has no Refrigaration it would need to be well planned to get right.
Im guessing it’s bright beer as it makes most of the above issues less of a problem, it’s not the same as a real barrel but in these times I think people are just grateful for a fresh poured real ale, good luck to him & this is what needs to be done at the moment to save livelihoods , spot the gap ,adapt & fill it.3 -
Had to go to Greenwich for work today and had a mooch round places I used to pop in for a swift half.Whilst finding the (I assume now permanently closed) grey coat boy on haddo estate, I noticed an old sign for the bell a few doors down.I drank in the greycoat the summer of 87 and a quick google of the bell finds suggestions that it was still open then yet I can’t remember it.
anyone know when it closed?0 -
Grey Coat Boy...... happy memories of that pub used it a lot in my late teens and early rwenties. Fudge me that was a long time ago I'm nearly 74 now!0
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Just crack open a bottle of no taste Buds and jobs a good un :-)AFKABartram said:
Sod all that, just crack open a bottle of Bud and jobs a good un :-)Spitfire76 said:
Yep , Guinness not a problem or larger & most (but not all) cider would be fine as there is no sediment to kick up but a good ale needs to rest & breathe before it’s ready & even a slight knock to the barrel can give you a pint full of floating bits & bobs.RaplhMilne said:
So let me get this right, he comes to your door and delivers a draft pint that’s poured from barrels that are in the back of the cab. Proper Guinness with a head .... ??Spitfire76 said:
Looks good , does anyone know if the bexley ales are bright beers or regular?SuedeAdidas said:Geoff from the Pelton / Shortlands and ex White Swan is doing this if anyone is interested?Some bigger brewers such as greene king with their IPA have hardly anything in it & they like it like that as it’s easier to achieve a consistent pint despite the cellar management in any given pub , it can also be chucked off the wagon & ready in 24hrs & some filter this out to produce a bright beer with no yeast floating about so they will rest a barrel then pour into a 2nd barrel to leave the sediment in the 1st barrel like they do for canned & bottled ales , the trouble with this is some people like a pint at different stages , I have a customer who will tell if a barrel is green (just tapped) it’s ready but very new but with active ingredients in the barrel the flavour will mature over days so the last pint can be quite different to the first It’s just a matter of taste & you need a fair set of taste buds to tell the difference especially in mass produced ales.
Temperature is the other main problem in a good pint of ale , whilst it can be served at quite a variance in temperature from 10-12 degrees right up to room temperature 20-22 degrees it does not like change in temperature once tapped & I notice this cab has no Refrigaration it would need to be well planned to get right.
Im guessing it’s bright beer as it makes most of the above issues less of a problem, it’s not the same as a real barrel but in these times I think people are just grateful for a fresh poured real ale, good luck to him & this is what needs to be done at the moment to save livelihoods , spot the gap ,adapt & fill it.
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My Bud bait always catches the real ale fishes :-)9
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Same happened with the Greyhound in Sydenham, developers knocked it down by 'mistake'.
Sydenham Society got involved and they had to rebuild it.8 -
Good, must cost them a fortune to rebuild it as it was. The more times they are forced to do that the fewer times they will break the law and knock it down in the first place.4
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The “new” pub looks lovely!0
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Pub chain JD Wetherspoon plans to open 18 new pubs and create 2,000 new jobs in a £145m upgrade - but only if there are no more Covid restrictions.
The company said it would also "significantly extend" 57 existing pubs as part of the project.
It "will provide work for architects, contractors and builders as well as result in 2,000 new jobs for staff in our pubs," said boss Tim Martin.
But he warned the project would not go ahead if there are further lockdowns.
The company already has 871 pubs and new ones are planned in locations including Leeds, Birmingham, Newport Pagnell, Heswall, Sheffield, Felixstowe, Dublin, Haverfordwest, Carmarthen and Glasgow.
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Browns used to be The Horns. The name has been re-used by the family by their their second bar near Old Street station.SomervilleAddick said:
It was Browns in 1980, If it had another name it was a long time ago. There were loads of similar establishments in the area. I’ve forgotten almost all of their names,Bromley Graham said:Like Browns,forget its old name when a pub, opposite the big church in Shorditch used in the tv series Rev. You could even park outside, quick pint, 50p in the jug, and back to work after the double act which finished the lunchtime tutorial0 -
It started out as silver coins then went up to 50p then £1.DaveMehmet said:
50p? That must have been years ago, it’s always been a pound (so my mates tell me)Bromley Graham said:Like Browns,forget its old name when a pub, opposite the big church in Shorditch used in the tv series Rev. You could even park outside, quick pint, 50p in the jug, and back to work after the double act which finished the lunchtime tutorial0 -
Crusty54 said:DaveMehmet said:
50p? That must have been years ago, it’sBromley Graham said:Like Browns,forget its old name when a pub, opposite the big church in Shorditch used in the tv series Rev. You could even park outside, quick pint, 50p in the jug, and back to work after the double act which finished the lunchtime tutorial
It started out as silver coins then went up to 50p then £1.DaveMehmet said:
50p? That must have been years ago, it’s always been a pound (so my mates tell me)Bromley Graham said:Like Browns,forget its old name when a pub, opposite the big church in Shorditch used in the tv series Rev. You could even park outside, quick pint, 50p in the jug, and back to work after the double act which finished the lunchtime tutorialBut if you stayed for a while it could get quite expensive because every dance cost money. Heard ' i only want to look at them, not buy them', when a bloke only put 50p in and the 'artiste' queried his donation.0 -
Went past this today. Looks ready to open.
https://www.fromthemurkydepths.co.uk/2021/01/30/enderby-house-pub-in-greenwich-finally-set-to-open/
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God bless Tim Martin.clive said:Pub chain JD Wetherspoon plans to open 18 new pubs and create 2,000 new jobs in a £145m upgrade - but only if there are no more Covid restrictions.
The company said it would also "significantly extend" 57 existing pubs as part of the project.
It "will provide work for architects, contractors and builders as well as result in 2,000 new jobs for staff in our pubs," said boss Tim Martin.
But he warned the project would not go ahead if there are further lockdowns.
The company already has 871 pubs and new ones are planned in locations including Leeds, Birmingham, Newport Pagnell, Heswall, Sheffield, Felixstowe, Dublin, Haverfordwest, Carmarthen and Glasgow.
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The Primark of pubscafcnick1992 said:
God bless Tim Martin.clive said:Pub chain JD Wetherspoon plans to open 18 new pubs and create 2,000 new jobs in a £145m upgrade - but only if there are no more Covid restrictions.
The company said it would also "significantly extend" 57 existing pubs as part of the project.
It "will provide work for architects, contractors and builders as well as result in 2,000 new jobs for staff in our pubs," said boss Tim Martin.
But he warned the project would not go ahead if there are further lockdowns.
The company already has 871 pubs and new ones are planned in locations including Leeds, Birmingham, Newport Pagnell, Heswall, Sheffield, Felixstowe, Dublin, Haverfordwest, Carmarthen and Glasgow.
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