THE brewing giants have been taking it on the chin for a while. When it comes to beer, small has been seen as good, big as bad. The emergence of a raft of microbreweries across the country has grabbed the beer-drinking public's attention and tastebuds.The biggest move is the scrapping of sulphur dioxide, which was used to absorb oxygen when bottling or kegging. Caramel, which provided colour, has also been dropped.
But Taylor says beer drinkers won't notice any difference in taste or look. "We've simply taken out some additives, improved the way we do things and gone back to the basics of brewing with only five natural ingredients. We're providing the consumer with choice and we're waiting to see what they think, but we're not changing the beers."
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