It seems that breweries trying to skip proper conditioning in of their beer in the pub is nothing new.
This 1894 advert from Overton & Gibbon makes clear that they weren't taking shortcuts:
"Nothing artificial is used in these Ales in the shape of Finings (in order to produce early brilliancy), consequently the Ales will require about three days to become spontaneously bright. THESE ALES WILL NEVER ACIDIFY."
There really isn't anything new under the sun, is there? It sounds depressingly similar to the modern practice of racking beer pretty much bright into casks so it can be sold almost as soon as it hits the cellar floor.
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