“This was all linked to the climate conditions and it was quite exceptional,” he said.

“The second consequence is that the fluids were very hard to refrigerate, the drinks were very hard to refrigerate, and we didn’t have just a problem of shortage but we had issues in refreshing and cooling the beers as well. And this, unfortunately, did create long queuing lines.

“We are working with hospitality teams and Asahi, which is our beer provider, to improve the refrigerating techniques and service techniques in all bars and refreshment stands in order for this problem not to happen again.

“We also hope we will not be facing another heatwave when it comes to water consumption.”