The first time we tried Worthington White Shield, we weren’t especially impressed. People told us that we needed to let it mature, so we gave that a go. The aged bottle did, indeed, taste fantastic.
But is there any room in the pub trade for a beer that needs to be aged for at least a year before it starts to live up to its reputation, and which tastes awful cold? I doubt we’re going to get pubs to change their habit of putting bottled beer in the fridge in a hurry, so beers which taste nice a bit frosty have a definite commercial advantage.
White Shield is a beer that only really makes sense at home.