DOUGLAS Moir worked at the Grafton brewery in the late 1950s and says beer just is not what it used to be.
Mr Moir said the beer enjoyed excellent sales early on, partly because it was real lager and partly because it had quite a high alcohol content at 4.8%.
"The word lager actually means 'from storage' in German, but these days the way they make it has nothing to do with storage," he said
Mr Moir has seen the brewing process go from six weeks to six hours in about six decades.
He said these days the way the big brewers make beer is more akin to the processes used in soft drink manufacturing. Large volumes of soda water are used and a compound to it to give it flavour.
During his tenure the brewery was one of the first in the NSW to introduce stainless steel kegs.
So there you have it, the secret to why the old Grafton Bitter was so good was more alcohol, good brewing and it actually was a lager.
We hope its new makers are listening.
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