Irish pubs need to get real about drink quality

PUBLICANS and the drinks industry are largely to blame for the demise of pubs. Draft real ale is unavailable in 99% of Irish pubs – there is a selection of overpriced insipid chemical lagers, one-keg beer, and thankfully three stouts, all of which are the same strength – about 4.5%.

In Britain, 3.5% real ale is available in most pubs, and quite palatable mild beer with 2.2% alcohol used to be available everywhere.

Having weaker beers available would do a lot to solve the problems of alcoholism, drunkenness and drink-driving. However, real ale, which is brewed from malt, yeast (which is alive), hops and water contains no chemicals, but takes a degree of skill and care to brew, transport and manage. Irish publicans do not even keep a selection of quality bottled beer.