MrFrisp
Full Member
I'd be the same, 100% .I've worked in a few bars in my time and like I put proper effort into the stout regardless of how busy I was. Some places now think that being busy is an excuse to fuck out a sub standard pint to a paying customer.
Order a pint of Guinness off me and I'll give you the exact same pint that I'd pour for myself.
Ironically the last time I poured a pint was in Nanas, back when that particular building could be relied upon for Premier League Guinness.
I do notice these days that a lot of the new beer taps are short stubby things, unlike the ones from years ago.
So when they fill the pints these days, after the first pull to half way, they have to go again with the lever fully down, so it's in full flow.
However, the older taps had the lever that you could push it backwards, and a much slower flow, hence getting the pint perfect level, and a shorted time to go black/settle.
Wonder has this anything to do with the brown slop served up in most places these days?
Would Mr Warrior have any input into this?