pubs getting a re-furb

[Dalehelms]

stationboy, even on 4th April, it raised a wry smile.

[davedeath]

The Three Horseshoes in Far Headingley is currently undergoing a refurb, and has been renamed (rebranded?) "The Industrialist", for some reason.

It was still closed tonight, so not sure when it will reopen.

[Chappers]

U-turn over renaming Three Horseshoes.

http://www.yorkshireeveningpost.co.uk/n ... -1-7182474

[tyke bhoy]

The Three Horseshoes in Far Headingley is currently undergoing a refurb, and has been renamed (rebranded?) "The Industrialist", for some reason.

It was still closed tonight, so not sure when it will reopen.

It actually re-opened a couple of weeks ago as the Industrialist as I was in on the 25th March so unless its closed to return to T3H I don't understand that. I think the "Industrialist" maybe an attempt at attracting the students but I agree with the comment in the YEP that it may have been a bit of a publicity stunt. It now has a Pizza oven at the end of the bar (straight ahead from the front entrance) and the slightly raised area to the left of their has been lowered.

While I would go back when its a bit more established I won't be hurrying back due to the shambolic performance.

• They have several handpumps but all but one, from memory, lacked pump clips relying on folded over card in front of the pumps with handwritten "beer names"

• It was left in the hands of two very inexperienced bar staff who were teaching each other. One of the beers was labelled Theakstons and neither new this was the Brewer(y) not the beer. The one that served us was doing reasonably well pulling 3 pints but all 3 would need topping up. She places the glasses labelled Tetley's under the one clipped adjacent pump (Tetley's). He colleague trying to be helpful then came and despite my protestations commenced topping up with Tetley's

• Despite being open from the beginning of the week the first delivery of bar sundries including the most important bar snacks was not due the day after

As I said I would go back and believe that with a bit of experience the two "girls" on on that night would be more than competent but I think I'll let them get over their teething problems before the next visit

[snowman1]

hi tyke bhoy
with real ale having a come back it seems a problem finding bar staff that can pull a good pint,my local the devon is very busy 5 bar staff on last fri but I find I am waiting for certain staff who can pull a good pint.the pub had a barrel of ridgeside dessert ayre put on thurs at 4-opm ran off fri 8-o pm ohhhhh my head
regards
smi

[liits]

.....with real ale having a come back it seems a problem finding bar staff that can pull a good pint.......

Don't get me started!
It isn't just the staff being able to serve the beer correctly, it's how the beer is kept.
You can't teach staff to serve something that isn't serveable.
While I can't speak for other parts of the country, cask beer in the south east is only available to buy / order in Kilderkins [18 gallons] and that is only the crap stuff like Courage Best or Courage Directors. My last pub, and still my local, has a "range" of cask beers that she gets from several different suppliers. The largest [in terms of quantity] is an 11 gallon cask, but many of then are 9's and some are 10 litres [2 and a bit gallons!].
She's no sooner got them to settle - and often, not even that, before they're on sale! No conditioning [letting the secondary fermentation stop], nothing. I would guess that the struggling staff waste about 25% in their vain effort to fill a glass with the very, very lively beer. At least they don't use the spill to top up the glasses.
While I love to go into a pub and see a selection of cask beers but it annoys me when you only get a couple of pints of it and the damn thing is sold out. [and then there is all the flummery of flushing the lines with water] I'd much prefer it if the house kept [and kept well] a lesser range that was going to be available all the time [dull but dependable] instead of a whole host of oddities named after animals, animal traits, bodily parts or functions [a gamble].
There seems to be an absolute paranoia about getting it in and sold PDQ before it goes off, and there shouldn't be. While we'll never get back to the age of doing a couple of barrels a night, running out of several beers that come in ****-pot sized containers should tell any competent publican that they can sell more of the same, not less of the many. Beer isn't miraculously going to turn into Sarson's if its not sold in the first five minutes, it'll keep for coming up to a fortnight and, at the tail-end, may be going "flat", it'll be more saleable than almost all of the stuff that's shoved out too soon.

[snowman1]

lilts
having done cellar work for a number of years I am used to racking and venting real ale, but a lot of the racking and self tilting systems and the new pegs are a lot better for the beer than in my day,also the beer in our local is never shoved out too soon.but for me I preferred the old type sparkler to the currant type I could always pull a good tight pint todays sparklers choice of 3types of hole sizes make a vast difference to the head I find, the rigeside that ran of quick in the devon came in a 11gallon but there was a hell of a lot of people drinking it me and the wife and 4 friends it always goes quick,and as I said some bar staff are better than others my wife worked 17years in the same pub and she took pride in pulling ale.
regards
sm1

[j.c.d.]

Just come back down home to the West Country, spent last evening in the Woodman pub in Halton and the "Library Wetherspoons" subject was the talk of the pub.

[liits]

Snowman, you've hit the nail on the head with your reference to the kit. Most London pubs don't rack their casks, they use extractors. If used correctly they can achieve the desired effect but they never are. Wedges are seldom used, the extractor bodies are never hammered until just before the beer is used - so the beer isn't conditioned and I've seen the extractor rod used as though spear fishing!
I agree about the use of sparklers and I too preferred the old, infinitely variable type. Often times if I don't see a sparkler being used I can almost guarantee that 1. they will be in a glass on the back bar, and if they are 2. the beer is being served too soon, and isn't conditioned.
Its nice to know that somebody still does the job correctly.

[raveydavey]

A few years ago, a group of us from work were on a training course in Berkshire and the pub next to where we were staying had a reasonable choice if real ale, even if it was served in that Southern 'headless' style.
We got chatting with the bar staff and enquired if they might consider putting a sparkler on the pump. They declined, politely but firmly saying they never used them as there was no demand.
Looking around there were 9 customers in the place, 6 of them being us Northerners and we were the only ones drinking the beer...