Well after such interesting thoughts on 2/3 of a pint on Tandlemans blog, I thought I might share my thoughts on The Pint.
I am a chef, as well as a brewer and publican. As a chef I understand the importance of sampling a whole dish as it will be delivered to the customer. You can taste the sauce and a bit of the meat, check the vegetables are correctly salted and cooked just right, but the whole effect is just not apparent until you've tried the whole dish - is it balanced?
A beer is the same. You can have a taster. Maybe even 1/3 pint. But until you have had a full, imperial pint measure, the whole volume as consumed by most beer drinkers, you have not appreciated the full effect of the beer.
Now as a brewer and publican, I have the rather arduous job of performing this task - testing the beers. Every beer I have on my bar is sampled, in the full pint, to the line you understand, head extra. Because real ale can go "off" so quickly, it is important to do this every day. When you have 6 hand pulls running then every one has to be sampled every day in full pint samples.
Boy, its a tough job - but I do it for you, the discerning beer drinker - the problem is, some beers are just tooo good to stop at one pint........
Tonight just 4:
Stout Tenacity - Hardknott
Saazy Lamm - Hardknott
Wicked Jimmey - Cumbrian Legendary Ales
Old Faithful - Tirrel
Wicked Jimmey is my favourite out of these.