These days it seems like more local micro's are coming out with English style ESB's and i've been seeing them on tap at more and more 'ordinary' pubs, e.g. Holgate ESB at the Prince Alfred near melbourne uni, 3ravens Bronze ale at the Edinburgh castle in brunswick. Well of course they're served cold and fizzy like all the other beers on tap.
I'm in two minds... Last month I spent a few days in York and had my eyes and tastebuds opened by many delicious 1.60 hand-pumped pints of Timothy Taylor's Landlord, and I do feel like it doesn't do justice to the style to serve it too cold and fizzy, you can't really taste the hops properly.
But on the other hand, maybe the trade off is a necessary concession to the warmer climate of Australia--maybe a cellar-temperature low carbonation ale isn't going to be 'refreshing' enough for the coming summer months?
What do you guys think about how pub's should be serving these beers? And how do you serve your English ales at home?
I'm in two minds... Last month I spent a few days in York and had my eyes and tastebuds opened by many delicious 1.60 hand-pumped pints of Timothy Taylor's Landlord, and I do feel like it doesn't do justice to the style to serve it too cold and fizzy, you can't really taste the hops properly.
But on the other hand, maybe the trade off is a necessary concession to the warmer climate of Australia--maybe a cellar-temperature low carbonation ale isn't going to be 'refreshing' enough for the coming summer months?
What do you guys think about how pub's should be serving these beers? And how do you serve your English ales at home?