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In this video you see the usage of an alternative method of pulling a pint of Guinness that was unfortunately lost in the 1960s, called the “high and low” system.
A thread on this lost method of pint pulling
https://twitter.com/dublinbypub/status/1361963753257000968
A thread on this lost method of pint pulling
https://twitter.com/dublinbypub/status/1361963753257000968
So the modern method of pulling a pint of plain uses a system called “Easy Pour”. This was invented by Cambridge-educated Mathematician Michael Ash. In the early 1900s, Guinness began hiring scientists to refine their brewing process.
[ side note = They discovered all sorts of mad things including the Student’s t-distribution which is now a fundamental tool in small-sample statistics and was a monumental discovery. ]
So Guinness faced a massive problem before the East Pour method was invented. The “high and low” system required too much skill from the barman to be scalable globally. This system required two kegs at different pressures (hence the name high and low).
The “high” keg would be used to fill a pint class with foamy “head” first.
This would be let to settle.
Then the “low” keg would be used to add a darker, less bubbly stout.
The excess head would then be scraped/fall off & you have your pint with a nice creamy top!
This would be let to settle.
Then the “low” keg would be used to add a darker, less bubbly stout.
The excess head would then be scraped/fall off & you have your pint with a nice creamy top!
This method required skill. Pubs lived or died by their ability to pull a good pint. In a way that is not dissimilar to how coffee shops and baristas are rated on their ability to make good coffee today.
So Ash was tasked was replacing this system with something more scalable. He decided that if a single keg system was needed, nitrogen was the secret ingredient.
He & his experimental brewing team tinkered with different keg designs and ratios of gas to liquid.
He & his experimental brewing team tinkered with different keg designs and ratios of gas to liquid.
Eventually they arrived on a design that led to the invention of the “Easy Pour” system which has led to the modern “2 pour” method.
This method was hugely successful because it was so easy to use. This made it easier for Guinness to sell their product globally.
This method was hugely successful because it was so easy to use. This made it easier for Guinness to sell their product globally.
This project cost Guinness only £10,000 but resulted in millions of increased revenue. Their investment paid off.
The only downside? This invention led to the “high and low” system being cast aside & relegated to the history books. A relic of a different Ireland, forgotten.
The only downside? This invention led to the “high and low” system being cast aside & relegated to the history books. A relic of a different Ireland, forgotten.
CC: @destraynor with his keg of lockdown Guinness , @imgrandsure for his outspoken love of the black stuff & @lukefitzp because he literally started a clothing line he loved booze so much
