Exactly, so they aren't going to go to the effort of employing a proper Cellarmaster to look after the Real Ales, esp as, once broached, an ale will go within a week, quicker if it's a real live one.
Ah the days of broaching a firkin of Theakstons Best (when it first came out) and having the standpipe shoot out spraying beer and hops all over the cellar.
So, I'm afraid, you're going to have to put up with the homogenized, pasteurized, flat crap that doesn't really need any looking after.
And I guess the lager in bottles because then it doesn't start frothing and you don't get so much ullage...