I just sampled a sneaky 1913 Tooheys Standard Pale on kegging. It had been in cold conditioning in FV for about a week at 1 degree, then biofine into keg for another 10 days. So after about a schooner of murk it's pouring bright. I still can't believe that with a kilo of sugaz this beer is so full bodied and malty. I'm also picking up the catty notes you still get from a lot of the traditional brews like VB and XXXX.