the petersgate tap

Currently, the industry is gripped by uncertainty, not helped, it has to be said, by a lack of clarity and guidance by the government. In the meantime, brewers aren’t really sure when to start brewing (cask beer has a shelf life even when its not been broached). So when to start and allow the fermentation period to take its course before they can sell beer that can be used after its been conditioned?

What do we do as a pub? What staff precautions do we need to take, what precautions do we have to take? Just how many people will we be allowed to serve? Outside only? Inside but with social distancing? We literally have no idea, of how, let alone when.

The worry is of course that finishing the lockdown (i.e. when we can open) will come too soon. We are already trying to emulate other countries who have reduced their infection rate to either nil or a very acceptable level. We are not yet in that position, and if we were, are people ready to come out and socialise yet? Will mates want to come out but socially distance. That is so alien a concept they may decide to stay at home a bit longer.

So many – too many – variables.