Comments on: The Great Air Pressure Schism

By: Bailey

Bailey — Mon, 05 Nov 2012 09:44:19 +0000

Thanks, Paul. Interesting observation re: aggressive pint-pulling (well, interesting to us…). We’ll keep an eye out.

By: Paul G

Paul G — Mon, 05 Nov 2012 07:54:12 +0000

I’m new to this blog – which is ace btw – so may be going over old ground. Have any of you noticed the tendency of (usually young) barstaff to aggressively ‘pump’ the pint as they pour it?
I’ve seen this happen on several occasions – in Fuller’s and Young’s pubs – over the last few months, as if they think that evenly drawing will leave the undesired effect of a flattish head. Instead I’ve been served pints of ‘foaming’ ale of almost cartoonish proportions.
I asked one why she drew pints like this and she told me her manager had instructed her to do so because customers otherwise complained their pints were flat.

By: Rod

Rod — Fri, 02 Nov 2012 10:14:21 +0000

Jon -
Indeed. How much tedious, pointless, turgid dispute could we have been spared over the years if the idiots who have felt it to be their place to pontificate (such as the example above) had simply been taught a few, relatively simple, laws of physics. Boyle’s Law, Henry’s Law and Charles’ Law would probably cover it.

By: Jon K.

Jon K. — Thu, 01 Nov 2012 17:28:39 +0000

“Thinking” is probably putting it a bit strong. Blame the gobsmackingly poor standard of science education.

By: Rod

Rod — Thu, 01 Nov 2012 16:47:18 +0000

“the air pumped in, they felt, would stop the beer breathing and make it ‘fizzy’ ”
If anyone can explain the thinking behind this statement I should be eternally grateful.

By: py0

py0 — Thu, 01 Nov 2012 09:56:14 +0000

Nothing excites young potential beer drinkers more than a good old fiery method of dispense debate.

By: Alan

Alan — Wed, 31 Oct 2012 11:43:19 +0000

It would help if you could put quotation marks around words like “breathing” too.

By: Nick Boley

Nick Boley — Wed, 31 Oct 2012 11:02:03 +0000

I recall drinking Truman’s Tap around 77-78 as well as Watney’s Fined (later Stag) Bitter and then London Bitter, all served by air pressure. The beers were nothing special, serving them looked rather difficult (certainly the barmaid in the Horn Hotel – Berni Inn – in Braintree seemed to take a very long time to serve a pint), but they were preferable to the other products of the breweries by a country mile. In some parts of East London and Essex they provided some form of relief to awful keg, or at least an alternative pub to visit if you didn’t like the only pub nearby with decent beer.

By: Curmudgeon

Curmudgeon — Tue, 30 Oct 2012 22:30:14 +0000

ISTR in the very early days there was a controversy when CAMRA had initially accepted Hull Brewery’s beer as real ale, as it was unpasteurised, kept in large ceramic cellar jars, and often handpumped. But it was later declared to be “bright beer” and excluded.