Dispensing into glass: sensory faults (Part 1)
Pour quality | Phrases such as “brewed with love, but ruined by the bartender” describe what often happens to a beverage (beer is not the only beverage to be dispensed on a draft system) immediately before it is served, meaning that its original characteristics are altered, and not for the better. The owner of the establishment is normally responsible for the cleaning, maintenance and hygiene of any dispensing systems within the confines of the establishment. If complaints from customers are received regarding the quality of the dispensed beverage, there are times when the publican is not to blame. A frank and earnest inspection of certain systems operating in gastronomy reveal that less than stellar quality may simply be due to the dispensing system itself. In this three-part series, Dr. Johannes Tippmann investigates how finding fault in the sensory quality of a beverage may, in fact, lead back to the dispensing process.
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