Tasting, tasting, one, two, three

A party of 21 rugby players are coming to our pub for a slap-up, lunchtime feast today. A herd of cows have been slaughtered so that our burly chums can chow down on the finest rib eye. Meanwhile, a quieter but more interesting event will be taking place on the premises: the editor of What's Brewing? will be hosting a beer tasting session in the afternoon.

Earlier in the week, three major regional breweries couriered polypins of ale to us. The beers are Wells & Young's Burning Gold, Adnams East Green and Shepherd Neame Canterbury Jack. They're all ready for gravity dispense down in the cellar (pictured right), perched above the bottled mixers on a stainless steel shelf. That means I'm going to be up and down those stairs with a jug every time someone rocks up for a snifter.