Shane McNamara🍻

Although it is every pub’s own decision on whether they prefer to use a sparkler or not, we do recommend using one for our beer. It's good to see Daf at The Park Crescent, Brighton agrees. It softens and opens the flavours giving an attractive head of beautiful beery foam.

TODAY: We turn our taproom into a Japanese-style standing bar! Ziggy from @BeermiscuousHW will be behind the bar, pouring "Sharp Pours" and more 🍺 What does this mean? You just gotta come in and find out -- our Tachinomi is a ticketed event from 2-4pm and open to all from 4-6pm!

The OG slow-pour in Japan 🇯🇵 🍻 maps.app.goo.gl/NAXXJnr1j2PQKe…

First beer in Vietnam had to be Bia Hoi 🍻 🇻🇳

Busy night with delicious beers @OrientalBrewing for the IBC kickoff! 🍻 🇯🇵

@drinkswithmandy @YYG_BREWERY It’s beer o’clock in Tokyo by the sounds!

@mac_on_beer @YYG_BREWERY how are we in tokyo at the same time??

First beer in Tokyo and it’s a delicious Wheat Beer by @YYG_BREWERY 🍻 🇯🇵

@NigelSommelier @YYG_BREWERY @WATERING_HOLE_ That is very possible!

@mac_on_beer @YYG_BREWERY @WATERING_HOLE_ Have a great trip. I was last in Tokyo in 1985 so it might have changed a bit 😉

@NigelSommelier @YYG_BREWERY Trying to keep up with your Chelmsford crawls 😄 @WATERING_HOLE_

@mac_on_beer @YYG_BREWERY Cheers 🍻

@PaulDaviesKew @IntBeerChal Appreciate all the hard work you do Paul!!

Here we go again. Judging supreme champion beer @IntBeerChal

@NigelSommelier @nwitte Side info - nice paper here on cask beer carbonation and oxidation levels: brewlab.co.uk/wp-content/upl…

@nwitte @mac_on_beer Cask ale still contains the biggest antioxidant, albeit in very low levels; yeast. Now does any yeast mop up O2 faster than time taken for it to make off notes I have no idea but I've never noticed. Also the foam might not be so effective blanketing either. Unless sparkled 🤔

Looking to run an experiment on the 'slow pour' technique for draught beer - consumers for blind preference test and expert panel for blind discrimination test + profile. #BeerTwitter any agreed method on the steps, time, and process for what could be considered a 'slow pour'?

@SJJBrew @nwitte @NigelSommelier It's the oxidation one for me is the most interesting. I'm looking to find a study on the differences in oxidation rates along with specific compounds and organoleptic changes that occur in a matter of minutes (supposedly).

@nwitte @NigelSommelier In answer to your question, I cannot say I've experienced it to any notable extent where I've thought about my beer having an oxidized character whilst consuming fresh from a keg.

@nwitte @NigelSommelier This is the hardest one to find information on - also the one I'm most interested in. I have found a lot of research that mentions foam protecting 'direct oxidation' but none showing the actual research on what specific compounds or changes that occur.

@NigelSommelier @nwitte Was happy to find it but couldn't find the base research to work out how fast the process takes and what compounds are impacted.

@mac_on_beer @nwitte Thanks Shane. The O2 figure is interesting and first one I have seen defined 🍻

@nwitte @NigelSommelier From what I can find - a stable foam layer can: • Decreases the temperature rise rate • Decelerate the release of CO2 • Avoid oxygen uptake of the beer by a factor of 10^3 Hard to find the base research literature in English for this area.

@NigelSommelier @mac_on_beer Picking up on a detail in this thread...I've heard it said before that foam protects the beer from oxygen. Is this really a thing? Obv O2 is bad for beer in the pkg but does it really have a noticeable effect on a glass of beer after pouring? I've always been suspicious of this

@jennypfafflin @nwitte Chuckled out loud at this! 😁 Glad to see that faucet though as it does solve a problem for some bars for sure.

Hello, beautiful.

@shanasolarte Thank you Shana!!!

@nwitte @NigelSommelier @BierstadtLager @VictoryBeer @Johnzee7 @der_ak @patto1ro @ATJbeer @zythophiliac Cheers Neil!!

@mac_on_beer @NigelSommelier @BierstadtLager @VictoryBeer @Johnzee7 @der_ak @patto1ro @ATJbeer @zythophiliac Great stuff Shane

@NigelSommelier @BierstadtLager @VictoryBeer @Johnzee7 @der_ak @patto1ro @ATJbeer @zythophiliac So it only took me a year but I finally put a piece together: linkedin.com/pulse/flavor-s…

@mac_on_beer @BierstadtLager @VictoryBeer That was the original point of skimming the foam off the top of the glass I was once informed on a Belgian tour; removal of ~20% of IBUs. Never followed it up but others may have definite info. @Johnzee7 @der_ak @patto1ro @ATJbeer @zythophiliac