If it's cask, most definitely. Cask Ale is the pinnacle of beer, far superior to any other form.* * If it's looked after properly.
Yes, that is key, Ron, I started a thread in the UK & Ireland forum which includes an embedded video. Historically the availability of cask beer is intertwined with pubs. In the video there is a chart which illustrates that in the UK the number of pubs have steadily decreased over the decades: 75,000 pubs in 1971 down to 45,000 pubs in 2024 and likely an even lower number by the end of 2025. Have you been following this trend? Do you think it will ever reach an equilibrium (or even better a reverse)? Cheers! https://www.beeradvocate.com/community/threads/the-uks-pubs-crisis-explained.680651/
The below linked thread, that I started, discusses two versions of canned Guinness vs. the Draught Guinness served at an Irish pub. Cheers! https://www.beeradvocate.com/community/threads/the-ultimate-guinness-blind-taste-test.680560/
Was at one of my favorite bars yesterday, Under The Volcano. They had Hofbrau Maibock on tap, which has been one of my favorites recently. On happy hour, $4. Just over a week ago, I picked up a six pack that I found relatively fresh for German imports. Obviously not a "side by side" test, but I really couldn't tell the difference, at least from memory, as to which one was "better." Both were great. Under The Volcano usually has something from Hofbrau on at all times, and I love it. They also always have Chimay Cinq Cents Tripel on tap, which I get from time to time. Though the tap is usually noticeably more expensive ha. I would be interested to see how a bottled conditioned Cinq Cents compares with the tap one of these days...
The only time I drink draft beer is at brewery or the local dump/dive bar around the corner, the owner likes his beer on tap and is meticulous.
At a BWW, I’ve been served 9 mo old bottled IPAs but also have had IPAs served in dirty lines that didn’t taste anything like it should, so it’s a crapshoot at those chain restaurants/bars. Best to stick with an AAL, don’t drink at all or have a quality hard liquor served neat or on the rocks. I dont even trust the bartenders to make a decent cocktail at those places.
Just to provide an alternative perspective, over the Memorial Day weekend I got together with some friends at a Philly area Chain Restaurant, Chickie & Pete’s, who are famous for their Crab Fries and Chicken Wings. The suburban location we were at had Maine Lunch IPA on draft and I went for it. That beer was outstanding. Maybe in the Philly area there is competition to keep freshness and clean draft lines a priority. Cheers! P. S. For completeness I ate a Buffalo Chicken sandwich which was very good!
I travel quite a bit for work so a cold draft at the end of the day at a brewery/ brewpub beats a bottle every day and twice on Sundays. Not saying the beer is actually better, but it sure tastes good.
Any place that serves Maine Lunch on draft is a probably a pretty safe bet to have clean lines, even if it’s a local metro area chain (being in a major metro area / with great beer culture like Philly helps as well). I’ve got nothing but love for the SEPA beer culture from my journeys there (with some pro local tips from Jack) a few times. Reasonably priced beers and high quality local options are the norm.
Chose option 3, because, well, yes, it depends. Draft isn't necessarily better by default, (usually based on the false belief that draft beer is magically always fresh) not to mention issues like dirty draft lines. But when done right, draft does seem to be better--and I think that's probably because draft captures the carbonation and shuts out oxidation better than cans/bottles--if I were to wager a guess as to why.
Bottled is best, followed by mini kegs, then cans, draught last. Draught is all the worst possible variables.
