Hey guys,
I've started training for a new gig at a busy irish pub that obviously has a
lot of draught beer on tap. Because my previous places haven't had
Guiness/Kilkenny/Smithwick's on tap, I'm looking to those who know for
information on the proper pour technique for these beers?
I've read up on how to pour a Guinness, so nobody needs to explain that (or
bitch that I didn't use the 'Search' function ;) .... but I'm wondering,
especially for Kilkenny, does the same protocol for letting the beer settle
before back-pouring the remainder apply to the others?
I've been observing fellow tenders for the Kilkenny just forward-pull the tap
down until full. No resting and then pushing the tap backward to fill.
I'd appreciate input about proper technique from those who have
Guinness/Kilkenny/Smithwick's on tap!
Thanks!