‘ Calling Time on Tied Pubs as House of Commons Passes Amendment ‘

#AceFoodNews – LONDON – Nov.27 – It looks like last call for a 400-year-old British rule requiring many pubs here to buy their beer from the large companies that own them.

' House of Commons Votes to End Centuries-Old Rule '

‘ House of Commons Votes to End Centuries-Old Rule ‘

Shares in Britain’s largest pub companies fell sharply Wednesday after lawmakers voted the previous evening to allow “tenanted” pubs to buy their beer on the open market. The change would let publicans opt out of the “beer tie,” a centuries-old system that critics say force publicans to overpay for beer.

Around a third of U.K. pubs are run by tenants of one of the big pub companies, the largest of which include Enterprise Inns PLC and Punch Taverns PLC. Pub tenants are required by current rules to buy their beer from their owners, some of which brew the beer themselves. Others act as a middleman for the beer, buying it wholesale and selling it on to their pubs.

The amendment passed in Britain’s House Commons by 284 to 259 votes, despite opposition from the U.K.’s Conservative-led government. It still must be approved by the House of Lords before passing into law. Any significant changes made in the U.K.’s upper house need to be voted on again by the Commons.



‘ Questions and Answers over Food Additives in Food and Sign the Petition ‘

#AceFoodNews – UNITED STATES (Food Babe) – June 12 – When ABC News Reporter asked Anheuser-Busch and MillerCoors on whether or not they are using some questionable additives in beer – like caramel colouring and corn syrup, they would not answer.

​If they are not hiding anything, why won’t they comment?

I need you. We have over 31,000 signatures since yesterday when I first announced our latest action. I can’t do this alone. It will only take a few seconds to make your voice heard – please sign the petition now – http://foodbabe.com/beer/

The government isn’t doing anything about this. They are allowing beer companies to use a long set of additives in beer – without us knowing anything about it. We need to stand up to these archaic policies – and fight for our right to know.

I know it’s sad we have to have petitions like this in this day and age, but your voice can change that. We have taken on some of the biggest companies in the world – and this action is no easy feat either.

Let’s do this – I want to beat our previous petition records. Subway caved within 24 hours of our last petition to remove the yoga mat material from their bread – and a dozen other major food companies followed suit, as a result.

Undoing the secrets of the beer industry is obviously going to take longer – but we can do it faster, if we stand together.

We have the chance to change the world together again – can I count you in?

What do Windex and Coca-Cola Have In Common?

We know more about what’s in them than we do one of the world’s most popular drinks – beer! This has to stop.

Please take a few seconds and sign this petition.

Sending much love,


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“Unique Chicken Idea’s from John Torode”

English: 4 lb. chicken cooked at 325 deg F for...

English: 4 lb. chicken cooked at 325 deg F for 1.75 hrs by indirect cooking (beer can chicken) (Photo credit: Wikipedia)

#AceFoodNews says John Torode’s take on “Beer Can Chicken” just for a laugh this Christmas.


1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.

Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

Read more at:GFN