The increase in the number of breweries making craft beers (Report, 23 October) is to be welcomed. However, with this long overdue renaissance in good old traditional ale there arises another problem. Namely, the keeping and serving of this fine product in an excellent condition. These days there are very few pub landlords who know how to keep cask condition or craft ales, with the result that such beers may leave the brewery in excellent condition but are then served in the local pub way below standard and, in a lot of cases, are nigh undrinkable. What is needed is an increase in the number of pub landlords who know how to keep and serve the stuff properly. Sadly, in my experience, these landlords are very few and far between.
Brian Simpson
Warrington, Cheshire
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