Posted by
michael
on from the keeping-priorities-straight dept.
An anonymous reader writes "Forget about gigahertz processors, faster pipes, quicker CD burners, etc. The BBC News is reporting on a truly important development: A tap that can pour a pint in just 5 seconds. Bottoms up!!"
Isn't the point of Guinness to pour the beer as slowly as possible? Wouldn't this just cause the beer to foam up more, thus causing you to serve flat beer?
P.S. I'm not a beer drinker, so if any of these questions seem stupid, I'm sorry.
Re:Guinness
by
ottawanker
·
· Score: 2, Insightful
I assume that this is the advance here.. To pour the beer faster, but without the foaming. Otherwise someone would have thought of this before- bigger spout == faster beer pouring.
It's the point for some beers, such as Guiness, and bitters which are often still hand drawn.
I suspect this is for bland lager beers - Stella,Fosters, Carlsberg, Coors, American Budweiser, Carling etc etc.
These are extremely bland mass produced beers and the speed it is delivered to the glass makes no difference to the taste and is so carefully carbonated it doesn't froth up.
This is a minor speed improvement, I've seen these kind of beers served with dual head nozzles that deliver twice the volume and take around 10 seconds to pour.
Even a normal lager pump only takes around 15-20 seconds currently and doesn't fizz up the beer.
I suspect there could be marketing problems with this though. Even though people are aware of the fact they are drinking cheap mass produced lagers, they still like to see it being poured. Having it appear in a glass as if by magic, makes it seem all the more instant, and disposable. It may makes some people question what on earth they are drinking that can be poured that quickly and easily.
-- It has become appallingly obvious that our technology has exceeded our humanity.
--Albert Einstein
So I have to assum eit is a good draw at higher speeds
I, on the other hand, assume that the British Beer and Pub Association think that if they can pour more pints more quickly then their members will turn a greater profit (by employing less bar staff or serving more customers, for instance).
--
All things in moderation; including moderation
Are you guys crazy?
by
Anonymous Coward
·
· Score: 2, Insightful
How in the world could this possibly be a bad thing? SAME_DELICIOUS_AND_WONDERFUL_BEER + Now you can just walk up to the bar and get it rather than waiting 1/2 an hour while 35 people ahead of you are served. You guys are a piece of work! This is a GOOD_THING. BEER + FASTER = GOOD, Okay?
Re:Too cold!
by
protoshoggoth
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· Score: 3, Insightful
I suspect that the extremely cold temp helps to keep the beer from foaming when blasted into the glass at this ludicrous rate.
Problem Exists Between Pump And Customer
by
tiled_rainbows
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· Score: 4, Insightful
In my (extensive) experience, the bottleneck in English beer-delivery systems is generally the staff. Used to be, when I was a lad, publicans were mature, dedicated professionals who spent their entire life pulling pints. It doesn't matter how long a tap takes to pour a pint if the operator has enough parallel-processing capacity to pour more than one drink at the same time, also, if they are even vaguely competent, they can take your money and put it through the till while the beer is pouring.
Unfortunately, most pub staff (in London, anyway) these days are students or foreign travellers who are just filling in for a feew weeks/months and have no dedication or commitment - they're far more interested in taking cigarette breaks, chatting with their off-duty mates, taking mobile calls whilst working, etc, etc.
I realise this makes me sound like a red-faced old reactionary bigot, but it is one of my pet peeves. It is impossible to over-stress how much of an improvement to my quality of life a general raise in the standard of London bar staff would represent. Faster taps my arse. Let's get some real professionals behind the bar.
Slashdot Mirror
Isn't the point of Guinness to pour the beer as slowly as possible? Wouldn't this just cause the beer to foam up more, thus causing you to serve flat beer?
P.S. I'm not a beer drinker, so if any of these questions seem stupid, I'm sorry.
Overrated / Underrated : Moderation
How in the world could this possibly be a bad thing? SAME_DELICIOUS_AND_WONDERFUL_BEER + Now you can just walk up to the bar and get it rather than waiting 1/2 an hour while 35 people ahead of you are served. You guys are a piece of work! This is a GOOD_THING. BEER + FASTER = GOOD, Okay?
I suspect that the extremely cold temp helps to keep the beer from foaming when blasted into the glass at this ludicrous rate.
In my (extensive) experience, the bottleneck in English beer-delivery systems is generally the staff. Used to be, when I was a lad, publicans were mature, dedicated professionals who spent their entire life pulling pints. It doesn't matter how long a tap takes to pour a pint if the operator has enough parallel-processing capacity to pour more than one drink at the same time, also, if they are even vaguely competent, they can take your money and put it through the till while the beer is pouring.
Unfortunately, most pub staff (in London, anyway) these days are students or foreign travellers who are just filling in for a feew weeks/months and have no dedication or commitment - they're far more interested in taking cigarette breaks, chatting with their off-duty mates, taking mobile calls whilst working, etc, etc.
I realise this makes me sound like a red-faced old reactionary bigot, but it is one of my pet peeves. It is impossible to over-stress how much of an improvement to my quality of life a general raise in the standard of London bar staff would represent. Faster taps my arse. Let's get some real professionals behind the bar.
Thanks for letting me share.
evil math within Nature's Cubic Creation!