THERE is little worse than a watery beer.
But a controversial trend among Gen Z’ers like me might turn that on its head.
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A study of 2,000 drinkers found that more than one in four 18 to 35-year-olds enjoy putting ICE in their beer during the summer months.
Usually it is in a lager, but some are even putting it in ales.
And a third have their red wine “on the rocks” too.
If that’s not bad enough, the number trying it would be even higher if it wasn’t for peer pressure, the survey also found.
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To most, it is the ultimate sacrilege — not least because you will be getting less beer in your pint glass.
But an extra-chilled pint might be what it takes to get the alcohol-shunning Gen Z drinking again.
There was only one way to find out: By heading to the proper boozers of Bermondsey in South London and seeing if my bar order would get a frosty reception.
Turfed out
It wasn’t long before I was met with some baffled and concerned looks.
No wonder so many fellow- Gen Z’ers feel too ashamed to ask for it.
“I’m not even sure I would serve it,” said manager Richard Bonus of The Britannia.
“It’s a terrible idea.
“You’re just diluting the beer and ruining the quality too.”
Fearing I was about to be turfed out, could I get my fellow punters on side?
Decorator Tim Ryan, sipping on an ice-free pint of Amstel, wasted no time in turning his nose up.
“You’re watering it down,” he told me, his face one half in disgust, one half in pain.
“That’s just no good for me.”
Another customer, Laurie Spiers, left me with no doubt as to his verdict: “I’d never order that. Never.”
They had a point.
Even just a few ice cubes took up a significant amount of space in the pint glass that would normally be full of beer.
“People already complain if the head is too big, so whatever ice is going in is just going to reduce the actual quantity of beer you’re getting,” Richard added.
“It’s not good for punters, and it’s not good for us.
“The ice is going to melt way too quickly, and it’s just going to ruin the whole drink.
“It’s definitely a big no-no.”
Not that my generation are rookies when it comes to weird trends.
From Dubai chocolate to Labubu toys, we are always looking for a way to do things a bit differently.
This time, the trend of putting ice in your glass of beer comes from the south of France.
But this was Bermondsey, not Bordeaux.
“I’ve not had anyone ask for it so far,” said a visibly bemused Angela Bridgeman from behind the bar of the Old King’s Head, though added she would serve it if she had to.
It turns out she has seen worse.
“We had someone ask for red wine and lemonade, which I’ve never heard of,” said Angela.
Knowing us young people, no doubt that will be next summer’s big thing.
One order I had to make was more painful than any of the others.
A Guinness with ice.
“It’s just not right, is it?” said Angela’s colleague Rhys Fowler, while shaking his head and adding that I was lucky there were no Irish people in the pub.
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“People are fussy with Guinness.
“They like it poured in a certain way.
“I would be shocked if someone ever ordered it.”
But Nick Trow, at the King’s Arms, has had a few requests.
He said: “We’ve actually had a few ask for it over the summer, usually with a look over their shoulder to check their mates aren’t looking. ‘Pop a couple of cubes in there,’ they’d say.”
So is my generation on to something, or should ice in your beer get the cold shoulder?
When it comes to testing drinks, I usually like to give them a mark out of five.
But since I can’t recommend any of these, I will give them a mark out of minus five.
SUN MAN TRIES BEER-ON-ROCKS TREND
Birra Moretti lager
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GONE were the gorgeous flavours of a Moretti.
It was now a tasteless liquid thanks to just a few ice cubes.
Worse was the fact it now had no head – that was when the ice was added before the pour.
-4/-5
Chieftain IPA
10
IF a classic lager can’t be improved with ice, can a modern IPA handle things any better?
Fruity flavours somehow made it to my tastebuds despite the frost – just.
Ice in IPA was one of the least-worst offenders.
-2/-5
Guinness stout
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ITS appearance was quite the crime.
On top of that, the famous taste and smooth creaminess was missing, replaced with the occasional crunch of a chunk of ice that had sadly made it past my lips.
-5/-5
Doom Bar amber ale
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UNSURPRISINGLY, ice in a drink normally served at room temperature made it unpalatable.
Now it was just dull and watery.
The foam survived, but overall it ended up looking like a Frankenstein milkshake.
-4/-5
Timothy Taylor’s Landlord
10
PALE ale is a pub classic and this one stood up to the ice better than the darker beers.
The cask ale flavour just about survived, but this version of what is usually an award-winning drink will not be getting accolades.
-3/-5
Malbec red wine
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IF this dashes any hope of me becoming a sommelier, so be it.
The combo wasn’t that bad.
However, as I sipped my Malbec-on-the-rocks, I couldn’t help but think this was just a naff, watery version of a rosé.
-1/-5
