In the early 20th century, serving draught beer from pressurised containers began. Artificial carbonation was introduced in the United Kingdom in 1936, with Watney's experimental pasteurised beer Red Barrel. Though this method of serving beer did not take hold in the U.K. until the late 1950s, it did become the favoured method in the rest of Europe, where it is known by such terms as en pression. The method of serving beer under pressure then spread to the rest of the world; by the early 1970s, draught beer was almost exclusively beer served under pressure.
Today, The House of 1,000 Beers maintains an ever-expanding drink roster of hard-to-find draft beers and steadfast favorites. Not surprisingly, the hardworking people of Pittsburgh, PA have noticed. Our draft and bottle club boasts over 1,400 members and customers enjoy being able to mix their own six-packs to go. So, the next time you're thirsty, throwing a party, or tailgating before the big game, stop on by. The House of 1,000 Beers has something for everyone. Guaranteed.
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