Quite apart from questions of flavour or brilliance, beer as generally brewed here suffers from the following causes:—
(1) It is frequently sent out from the brewery in an unfinished state, the last stages of conditioning and fining being left in the hands of the customer, a not altogether satisfactory state of affairs.
(2) There is a considerable amount of waste on account of the sediment.
(3) Export trade is severely handicapped through the difficulty of pasteurisation and the instability of any other than comparatively strong beers.
Chilling and carbonating has been adopted to a very large extent with a view to getting over some of these disadvantages, and has met with a great measure of success for quick trade, but it cannot be said to be altogether a success. Typical characteristics of British beers are their hop aroma and the flavours produced by secondary fermentation. Chilling, filtration and pasteurisation tend to remove these very much-desired flavours, so that chilled and filtered beer generally suffers in comparison with naturally conditioned beer. Chilled and filtered beer also has the very serious disadvantage of instability. Haze and fermentation often set in very rapidly. This may be very largely due to the fact that the chilling process has been adapted to beers brewed on lines which were worked out or have been developed for natural conditioning and are totally unsuitable for really good chilled and filtered beer."
Journal of the Institute of Brewing, Volume 30, 1924, page 322.