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In US taprooms, we’ve seen more ways to pour beer than ever before—from the “Slow pour” to the Mlíko, how beer is poured can change the perception of aroma and flavor. On June 30, with guest tapster Ziggy of Beermiscuous Highwood, we’ll pour beer Japanese-style at our pop-up Tachinomi.

Everyone wants pour service.

do i enjoy looking at catalogues about Australian beer service? yes i do. Here's Andale Micro Matic, Andale was acquired in July 2021. andale-micromatic.com.au/catalogues/and…

Craft beer has failed me

our beer cafe's draft stats for Fri through Mon 14oz 354 = 4956oz 12oz 124 = 1488oz 19oz 34 = 646 oz (beer engine) 500ml 177 = 2991.3oz (lukr) 250ml 93 = 785.85oz (snyts, sharps) 4oz 126 = 504oz (flights, milktubes) = 11,371.15oz ≈ 812 14oz pours = 2.865 bbls of beer #beerstats

Secret deliveries. Beer for Power Plays on tap tonight. Off Color Brewing

It's a team effort. Great beer is both made and brewed! Clean glassware and the ice dunk are just icing on the cake. I also use an icing spatula as a foam scraper.

#prahagang rectangle sticker, 5 o'clock mid radius, under Nisei.

Come grab a foamie

Sharp Pour Service: Hopewell Brewing Beermiscuous Highwood Beermiscuous-Lakeview

Pleased to see some recognition on Japan medals, independent brewery Yokohama Bay winning 🥇 in Bohemian Pils is a big thread (plus Minoh with🥉), in a land where Asahi owns Pilsner Urquell and has imported a lot of Czech serving equipment into the country's beer scene.