... too damned much work but interesting, none the less:
Ahem. I pour a perfect pint EVERY single time. This is another one of those "studies" that purports to inform but is only mildly entertaining. I hope this wasn't gub'mint funded, not that it's MY tax money. (h/t to Occasional Reader Rob; the Usual Source for Saturday's post hasn't updated in two weeks)
Ahem. I pour a perfect pint EVERY single time. This is another one of those "studies" that purports to inform but is only mildly entertaining. I hope this wasn't gub'mint funded, not that it's MY tax money. (h/t to Occasional Reader Rob; the Usual Source for Saturday's post hasn't updated in two weeks)
I'd be a part of the 5% in the Southeast ...at least on the first pint
ReplyDeleteSomehow it figures that it would be the English who came up with a formula for perfection
That's probably so they can say, "You're doing it wrong"
I'm part of that 4% in the SE that takes longer than a half hour. I never could chug beer. Nowadays I usually take an hour (or about the time it takes to burn one cigar, strangely enough) to knock back a couple.
DeleteThe vid wasn't available when I tried it late last night. I'll check it out later.
ReplyDeleteHow strange... the non-availability.
DeleteMuch too complicated... I worked in the hospitality industry long enough to know the key is to have a "beer clean' glass and a balanced draught (draft) system (or pour from the bottle or can so the beverage can breath).
ReplyDeleteOh yeah... and in many cases, the bigger the glass, the happier the customer.
A clean draft system is essential, too. Some establishments don't clean their tap lines as often as they should. Since we're on the subject... one of my per peeves is every freakin' bar and restaurant in America wants to serve me beer in a frozen glass. "In a room temperature glass, please" has become my mantra when I drink beer anywhere but home.
Delete...and the glass should be properly air dried, too.
Delete