Save our suds from the big beer bullies

In case this column doesn't make it immediately obvious, I might as well come right out and say it - I like beer. I'm partial to a Tsingtao, have experimented with Snow and can often be found supping from a cold can of Beijing's own Yanjing.

But what I enjoy most is a nice, rounded craft beer - something with depth, flavor and tantalizing taste.

In Yorkshire, we call such beverages "hand pull", because it's most often served by way of a beer engine - a manually operated device for pumping up the lustrous liquid from a cask in the pub's cellar.