Irish craft beers served at lager temperatures leave a bad taste

On our latest visit to the Republic of Ireland, it was good to see the increased number of craft micro-breweries. Because of advances in microbiology, the quality and choice of malt and hops, sterile equipment, and accurate temperature control, the greatest beers are being produced today.

So why do the brewers meddle with the final product by filtering and serving at top pressure and at lager temperatures?

The result is the same as the gas-ridden, frozen keg beers that 40 years ago started a backlash UK consumer revolution. Neither do the pasteurised keg products of the national brewers offer any respite.