I'm robbing you eh?

Pictured is a standard beer glass. 7 fluid ounces, (these days 200ml)

The glass is under a standard "flip" style tap, although too far from the tap (too low) to pour a perfect beer.

The "flip" type of tap is very easy to use, but there are those who are too stupid.

The tap should be snapped on & snapped off so fast that your wrist breaks, (otherwise you are doing it too slow)

UK blogger Magistrate Bystander has had a bit to say in a recent post about heads on beer & how pubs are "deliberately" adding head to beer to "short pour" customers. He actually goes as far as to call it an "active conspiracy" to defraud the drinking public!

His post has a nice picture of what is probably a pint sized glass, and has a very good head on it.

Clearly Magistrate Bystander has never tried to pour a beer. Or if he has, it must be that flat swampwater which Britain uses instead of beer.

Far from deliberately adding head to beer, Mine Host is forced by customer demand to put a decent head on each glass. "Come on, finish it off!" they will chant if there is not enough head.

Pictured is a standard beer glass, with a NSW style head on it.

However in mighty Queensland, they demand a thinner head, pictured below.

However far from plotting how to defraud the drinking public of a fraction of a fluid ounce from each glass, Mine Host (like most publicans) is battling the problem of waste. A few barstool experts have (in comments) implied that this is a "management issue" & is somehow easily fixed.

(Here is the picture of a perfect Queenslander)

Acutally equipment in hot weather is the bane of a publican's existence. There are times when nothing seems to go right. Equipment does break down, and servicmen are often several days turning up.

When the ambient air temperature is 44 degrees Centigrade, refrigeration equipment in a pub is hard pressed to do it's job even when working properly. It is made even harder when bar staff start talking to "hot guys" and absent mindedly leave the coolroom doors open.

Beer will not pour at all once it warms to 3 degrees. There is quite an art to pouring ANYTHING if the beer is even warmed to 1 deg C.

When a beer tap has not been used for a while (say a half hour) it is quite an art to NOT pour a beer that looks like this (70% foam)

Quite a lot of bar staff can't help foaming beer over the sides of the glass like this.

Far from making a killing short pouring to customers, Mine Host is fighting a constant battle to prevent 10% of his beer being lost through spillage.

Pouring a beer isn't as easy as it looks.

Pouring one without spilling is rather difficult to teach to some people. *sigh*