Five-second Pints

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!!"

Re:Guinness

[Hungus]

Not just Guiness but any decent beer. The sign of a good publican is a slow draw. I dont want a large head on my beer. If the idea was just to increase the speed it would have justtaken a larger nozel however from the article it states "Rob Hayward, chief executive of the British Beer and Pub Association, said: "It is an innovation which the customers will welcome because they clearly want to be served with good quality in high-volume locations. " So I have to assum eit is a good draw at higher speeds if so then this is very welcome. Now I wonder if the King's head in Sutton Valance will get one?

Too cold!

[Yonder Way]

It is telling that the system was developed at the behest of one of the worst brewers on the planet. The system is tuned to deliver beer at 2 degrees celcius (that's 36 degrees to my fellow Americans).

As any good beer advocate knows, a temperature of 36 degrees will numb the tongue and effectively kill any sense of taste you might experience while drinking your ale. The system needs to be warmed up by a good ten degrees (farenheit) so we can taste out beer.

Oh, and please leave the frosty mugs behind as well. They are just a gimick and only serve to water my beer down and further numb the taste buds.

Ah.... I think bars in Amsterdam...

[supertsaar]

serve Heineken, Grolsch, Amstel, Ridder, Dommelsch and even Oranjeboom (yuck) at rates well above this.

This is mainly possible due to the fact that dutch persons, such as myself, are fond of a good thick firm layer of foam on top of our beers. About 2 - 2,5 fingers thick. So we don't mind a bit of foam, whereas the british are notorious (well, over here at least) for complaining about 'too much foam' (they'll even send the beer back sometimes, I've seen em do it: perfectly tapped pilsjes, making true professional bartenders shake their heads in disbelief.)