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Boozy tour leaves real sour taste.

Byline: MIKE LOCKLEY

OUR pub landlord organised a trip to a brewery last week, which seems a tad eccentric.

Bit like a restaurateur taking his customers for a meal out.

Bit of a shock, too, because, to put it politely, we always felt he couldn't organise a drinking session in a brewery.

Incredibly, the person who guided us around was even more enthusiastic about beer than we were.

Believe it or not they employ people to taste the beer. I'd pay money to do a job like that. Come to think of it, I do pay money to do a job like that.

"From here the hops are transferred... ," he announced.

"Excuse me," interrupted Colin, "when can we try some?" "We are then left with a porridge-like mulch... " "Excuse me," interrupted Colin, "when can we try some?" "From there," continued the clearly agitated guide, "the beer is... bloody hell, he's trying to cut a hole in the barrel."

We at last got to taste the stuff after enduring a lecture about colour and 'lacing' - the marks left on the side of a glass by the foam.

"You should be getting a distinct citrus after-taste," he said.

"I'm getting cheese and onion," said Colin.

"Are you eating cheese and onion crisps, perchance?" asked the expert. He was.

Even the tasting was interrupted by a barrage of schoolroom-type question. "And the most famous by-product of beer production is what?" he asked, looking in my direction.

"Urine," I shouted.

"Close," said the guide, "but I was thinking of Marmite."
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Publication:Sunday Mercury (Birmingham, England)
Date:Sep 27, 2009
Words:256
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