TOPIC:

How are publicans taking to this? Skimming the top of a pint down the drain. Someone has to pay for that!

Thing about the two part pour with Guinness and other nitro stouts is that if poured in one the head is usually too big. The waiting time benefits the customer in that the head dies down between pours so they end up with slightly more beer and slightly less head. I also notice that everyone else with a nitro stout keeps quiet and doesn't contradict Guinness. And the benefit for the publican is very little waste.

The two part pour was because stout used to be served gravity fed from a ' low cask ' near flat and a 'high cask ' with a lot of foam in it for a bit of head. When they switched to keg they kept the 2 stage pour because twas what they were used to.


I've seen this gimmick of the skim a good while back in Holland. I think it was a fill it to the top kind of thing. The dutch are, eh, frugal.

"Wallacebiy":2454tkaq wrote: The two part pour was because stout used to be served gravity fed from a ' low cask ' near flat and a 'high cask ' with a lot of foam in it for a bit of head. When they switched to keg they kept the 2 stage pour because twas what they were used to. [/quote:2454tkaq]
I know the origins of it, but I think the reason for it continuing isn't just marketing.

Oooohhh, innovation!

Heineken, Shmeineken. Meh.

"Tube":3hmpo4pl wrote: How are publicans taking to this? Skimming the top of a pint down the drain. Someone has to pay for that![/quote:3hmpo4pl]

Not sure tbh, the rep said the star serve thing is being implemented in over 100 pubs though so there must be some sort of incentive for them.

[quote:3hmpo4pl]Thing about the two part pour with Guinness and other nitro stouts is that if poured in one the head is usually too big. The waiting time benefits the customer in that the head dies down between pours so they end up with slightly more beer and slightly less head. I also notice that everyone else with a nitro stout keeps quiet and doesn't contradict Guinness. And the benefit for the publican is very little waste.[/quote:3hmpo4pl]

Have you ever tried/seen a stout being poured in one go? It's easy to do and makes no difference whatsoever although I can understand how it may create the odd bit of extra waste. A 2 part pour that includes a small gap in the middle enough for the head to form but nowhere near long enough for the pint to go black would also be sufficient. The sooner the 2 part pour myth is debunked the sooner people will realise that Guinness isn't the magical beverage it purports itself as.

O'Hara's pour there's in one go too. I've wondered recently how the Guinness Storehouse staff would react if I done it there. <!-- s:lol: --><img src="{SMILIES_PATH}/icon_lol.gif" alt="" title="Laughing" /><!-- s:lol: -->

Pour a bitter hoppy ale, suck the foam off the top.
There is something to bitterness concentration in the foam, now wheather heineken has enough bitterness for this to be noticable or not is questionable, and who sucks the foam off the top of a pint (unless they are experimenting <!-- s:oops: --><img src="{SMILIES_PATH}/icon_redface.gif" alt="" title="Embarassed" /><!-- s:oops: --> )