Franconian Beer Message Board
On draught/draft vs on tap, ... |
| Posted by Nick B. on 2011-11-21 23:49:08 |
| Well now, I've just come across this publication from the Yank Brewers Association on Twitter: "Version 2 of The Draught Beer Quality Manual is out now! Download it here: http://bit.ly/syj7cq" Clearly, "draught" means "keg" in Yankley. I haven't bothered with reading it, except the bit on hygiene caught my eye in the table of contents. (I wonder how many Americans pronounce it "drawt" instead of "draft"? I know I used to in the dim past.) What do you make of this excerpt (pg. 49): Pouring Hygiene • In no instance should a faucet nozzle touch the inside of the glass. •• Nozzles can cause glassware breakage; nozzles can transfer contamination from dried beer to glassware. • In no instance should the faucet nozzle become immersed in the consumer’s beer. •• Nozzles dipped in beer become a breeding ground for microorganisms. • Importance of one-inch foam collar: •• While retailers struggle with customers who demand their beer “filled to the rim,” brewers prefer beer poured with about a one-inch collar of foam (“head”). •• A one-inch head maximizes retailer profit, as foam is 25% beer. Filling glass to the rim is really over-pouring. •• A proper head on a draught beer delivers the total sensory experience, including the following sensory benefits: o Visual appeal of a good pour o Aromatic volatiles in beer released o Palate-cleansing effect of carbonation enhanced |
| Followups: |
 On draught/draft vs on tap, ... by barry on 2011-11-22 13:46:44 |
| On draught/draft vs on tap, ... by Nick B. on 2011-11-23 01:54:50 |
| On draught/draft vs on tap, ... by barry on 2011-11-23 09:40:33 |
| On draught/draft vs on tap, ... by DonS on 2011-11-23 15:46:42 |
| On draught/draft vs on tap, ... by barry on 2011-11-24 01:28:14 |
| On draught/draft vs on tap, ... by DonS on 2011-11-24 13:44:39 |