Michael Hardman: “It is seen by many people as a trendy organisation. The archetypal CAMRA member is a 20-year-old, male, with long hair, wire-rimmed glasses, drinking half pints of strong beer… I would prefer the archetypal member to be a steel worker in Scunthorpe, downing a gallon of the stuff after the shift has finished.”
One of the founding members of the Campaign for Real Ale, interviewed in What’s Brewing, March 1977.
“[A] fair description of a beer keg is a smallish metal cask, from which beer is dispensed by carbon-dioxide pressure, and of which the three essential properties are: an ability to be sterilised, a capability to withstand fairly high pressures, and… a perfect and unalterable measure… The first container casualty has been the traditional wooden cask, which falls down on all three counts.
Sad though this is for those of us who were weaned on ‘beer from the wood,’ the advent of the metal cask, the only major change in centuries for containing draught beer, is not really as revolutionary as some people think. All that has happened is that familiar materials, like stainless steel and aluminium, have been developed and fashioned in known ways for a new purpose.”
Sir Fordham Flower, Chairman of Flower’s Brewery, 1962, explaining the benefits of ‘space age keg’.
“About what should and should not be eaten with beer I would hesitate to lay down the law so forcibly and finally as do the writers upon wine. The writers on wine say that the correct procedure is the choose the wines first and then to arrange the dinner to accord with them. But here again it seems to me that the these wine connoisseurs move in a rarefied atmosphere which, if it is not unknown to the ordinary Drinker, is at least unfamiliar to him… Beer drinkers are not pernickety and Pecksniffian. They are ready to accept an ampler variety of tastes and customs.”
‘A. Drinker’, A Book About Beer, 1934
“[Beer importer Chris Longman] believes the market is still growing and that good foreign beers deserve a place alongside British real ale. He also envisages a time when there may be pubs just stocking specialist beers: ‘I know of one in Belgium that has over 600 kinds. An absolute nightmare to stock, I agree, but it’s become a place of pilgrimage.'”
From an article by Jill Adam, What’s Brewing, March 1986