Saw they stocked Worthington White Shield and asked for one. The barman looked surprised. "It's very rare we sell anything like that. Have you had it before? You know what it's like, yeah?"
He was warning me about a beer. I wondered if he was frightened by its complexity of flavour. But no, it seemed to be the fact that it's bottle-conditioned that was troubling him. "It's got um... in the bottle... there's..." he was struggling.
"I know - it's bottle conditioned, which means it's still fermenting and still has yeast in the bottle, so I should be careful with it."
"Yeah, that's it," he smiled, "I keep forgetting the right term... actually no. The Duvel is similar but not quite the same. Duvel is still conditioning in the bottle like White Shield is, but White Shield doesn't have any yeast in the bottle, it's just fermenting."
I didn't know whether to be happy or sad. He was trying. And he did manage to serve me the correct branded glass. But we still have a long way to go.