Saturday, November 9, 2013
Ah, so! Asahi!
Making the "Perfect Pour" may be challenging for some bartenders, but not for this guy. While the article praises the "experienced barstaff who can pull a good beer" as invaluable, with this handy-dandy gadget they may become as obsolete as those who can't, and therefore generate "wastage."
Besides, chatting with the barstaff has always been part of the pub experience, and the "barman as psychologist" is part of pub lore.
Still, it's a neat concept, and a hat tip to my pal George the Greek for sharing it.
I wonder if Jon Taffer knows about this....