How much froth should there be on a pint?
A landlord has quit his pub after claiming he was being pressured to serve shorter measures to his customers.
This argument has raged on for years, various bodies, claiming short measure or too much beer, how can a landlord accurately dispense beer or froth to extreme accuracy, with so many variables that affect the beer?
Now it appears that we have the brewery claiming that the landlord is not generating enough surplus stock, how can you generate surplus stock if you have over size glasses and metered dispensers, or are they insisting that the landlord short changes waste on cleaning, in which case they need to install mechanical cleaning in all their pubs with metered recorded waste.
How many of their barrels will go out with short measure, they will claim none because of metered mechanical filling, yet how many barrells have I had in my pubs which were up to two pints short.
Technically you are not supposed to check the level in the barrel for Health and Safety reasons, take it from me, release the gas pressure and undo the top with suitable equipment and there can be a considerable variation, the other alternative weigh each barrel as it’s delivered.
It’s not as though brewers don’t make enough out of brewing and selling beer in their tied and managed houses.
Mark Anderson alleges his brewery wanted him to serve pints with a bigger head.
This followed a warning letter from Samuel Smith’s pointing out he was not meeting his ‘surplus stock’ requirement.
The brewery told him he was expected to get more pints from each barrel of beer at the Windmill Inn, Carrington outside Manchester.
The trading standards’ law stipulates that each pint must be at least 95 per cent beer.
Mr. Anderson, 43, who has run the pub since last December, told the Manchester Evening News that he didn’t want to continue serving customers pints with a frothy head.
“I didn’t want to leave but I have a pride in what I do and I didn’t want to be giving my customers huge heads on their beer. It’s just wrong. No one wants a pint like that and people at the bar would definitely notice,” he said.
“I didn’t want to be forced to sell them something they weren’t happy with. When people order a pint they should get a pint. They’re pushing the rules right to the limit and it’s ordinary customers who are losing out. I’ve never returned a deficit but they weren’t interested in that. They were even talking of fining landlords for not returning a big enough surplus.”
Pubs in the Samuel Smith group display a sign at the bar stating that only 95 per cent of a pint will be made up of beer.
It reads: “Our policy is to serve beers with a traditional creamy head in brim-measure glasses. Trade guidance states that a minimum 95 per cent liquid may be served. Customers may request a top-up at the time of service should they feel this is not being achieved.”