Rugby World Cup chaos with beer and water shortages in sweltering 37 degree heat
Rugby World Cup: How the home nations fared in the opening weekend
Chaos has spread at the Rugby World Cup with supporters furious at organisers for a lack of water and beer in France. The nation has seen sweltering temperatures up to 37 degrees, leaving many in desperate need of hydration, but their pleas have fallen on deaf ears especially in Bordeaux.
The southern city has hosted both Wales and Ireland for their initial matches, but reports suggest that fans have complained at long queues for beer and water – with a shortage of alcohol supplies as supporters look to beat the heat.
One Welsh supporter went to both games in Bordeaux and missed the first half of the Ireland game because he spent so much time in the queue for water, according to The Times. This came as ex-Ireland forward Robin Copeland sent out a warning to fans who may have come unprepared for the situation.
Note to any Welsh fans travelling for the game tomorrow,” he wrote on X, formerly known as Twitter. “Stade is massively underprepared. Get your drinks and food before the game and don’t bank on getting anything during, you will miss the entire thing. Queues horrendous and they ran out of beer and water in 37C.”
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In Marseille, there were claims that the stadium only had one pump working for drinks and that the barrel ran out, with supporters offering to change it themselves.
Huge queues outside of stadiums have become a common occurrence at the World Cup, which prompted backlash ahead of the opening match of the tournament as photos of thousands queuing went viral on social media.
While long delays and transport issues continue to plague the tournament amid a lack of drinks for supporters, World Rugby has since denied the notion that any venue ran out of beer, with France 2023 CEO Julien Collette insisting that there has been an incredible demand for beverages.
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“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.”
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