vinigar beer

[cask is best]

Did something i have never done on Sunday, i took a pint back to the bar and said this ale smells and tastes like vinegar. Honestly it did. I bought my first pint and took that back and asked if it could be topped up as it had a bit of a head on it. It was topped up with an apology from the person who pulled it. Second pint i had a different cask hand pulled ale as the first one was Tetely cask.[ one of my favs] But this was just okay even thou it had a cask marque sign on the pump. anyway second Bombardier was nice. Third Old speckled hen. I took a mouthful and thought ugh. I was thinking is it me or what had another sip then asked the people who i was with " What does that smell like" they all said vinegar one tried and said "Your right it's not you." anyway i took it back and changed it for another Bombardier with 15p back as it was more. As the afternoon wore on i went on Guinness and noticed how this pub seemed to be giving everyone a bit of a big head on their brews.
I have used this pub a few times in the past but last Sunday was the last straw never again. I suppose it's a question of only the best pubs survive and the naff ones go down the pan. One question i have is does anyone know what causes cask ale to smell and taste like vinegar. Even if i brew a naff kit i have never had one tasting like vinegar.

 

[RobWalker]

Yeah, the casks are somewhat exposed to air and only last the best part of two weeks. A vinegary pint means its off, its reacted with the air. I had the same thing at the oak tree in rednal, and was told that it had been on all night and they hadn't had any complaints - what could I reply but, well, you've got one now! I told them it had oxidized and I just wanted a swap. Eventually a staff member who actually knew what was going on swapped it over with an apology and a smile. These things happen - how they handle them is what matters!

 

[phettebs]

Acetobacter is the usual suspect. It converts the alcohol into acetic acid, ie. vinegar. You should have asked for fish and chips with it!

 

[Brewtrog]

My guess would be oxidation in an old cask, it was quite common with the Old Rosie at one of the uni bars, but then I think I was the only person drinking it.
I was interested to be told by my boss when I started working for a hotel that we could legally have a 5% head on a beer. But I think anywhere will top it up if asked to, it's just good practice, the happy customer is worth more than a bit of beer.

 

[critch]

Yeah, the casks are somewhat exposed to air and only last the best part of two weeks. !

actually mate anything past three days on is on a fast downward spiral,you might get week and a bit of good beer, if your using a cask breather. with soft pegs its knacked within 5 days maximum imo