What exactly causes a "bad pint"?

welkin · 14-05-2013 12:14PM #1

We all experience it, particularly in pints of stout.

in one pub it's creamy nectar of the gods and it others it's almost undrinkable piss.

I've heard not having a flow in the lines, dirty lines, not enough gas, not cold enough, bad pouring etc.

But in some pubs even when it's busy and there's a flow on your favourite tipple it still tastes like piss.

minidazzler · 14-05-2013 12:33PM

There are a load of factors, but the main ones in my head would be;

Larger pubs cleaning their lines too often. Old man pubs don't have their beer lines cleaned every month, unlike larger pubs.

The length of the lines, they can go past 50 meters in some places! while technically it's not "supposed" to make a difference, the first few pints of each day has been sitting in plastic lines for who knows how long rather than in a metal keg.

The quality of the beer in the barrel. I have no basis for believing this, but I think some pubs might get "better" stout than others. Places known for their stout being good seem to always have good stout, so I think the brewery could have 2 batches, one made with a lot more care to taste better, and one to be slung out.... no basis at all for believing it, but it wouldn't surprise me :pac:

Overall though, I don't think anyone can tell you with certainty. The worst pint of Guinness I ever had was in the Storehouse, but I'm a Beamish drinker, so all Guinness is muck to me :pac:

beans · 14-05-2013 12:40PM

There are lots of different reasons, one I'd add would be a poor glassware cleaning regime (dirty machines, too much salt etc)

I think there's a psychological aspect, too. Every time I step into certain pubs, the expectation is set (generally due to past experience, but still). London pubs tend to surprise me, and if a Guinness is half-good I'm probably mentally rating it higher than I would in another setting.

dan1895 · 14-05-2013 05:31PM

I know for a fact one reason why I got a bad pint of Heineken a few years ago, the Bulmers keg had previously been attached to the Heineken tap. Two of us in the bar looking at each other and asking "does yours taste like apples too?"

Dont be at yourself · 14-05-2013 05:35PM

Seems to be poorly cleaned glasses to me, in most cases. Detergent or soap residue will absolutely ruin a Guinness.

scudster · 14-05-2013 05:41PM

Dirty glasses is a definite one. Several times ive gotten pints with a sweetish tinge to them.
I've also got pints with an awful smell of them too.

Dietsquirt · 14-05-2013 05:46PM

minidazzler wrote: »

There are a load of factors, but the main ones in my head would be;

Larger pubs cleaning their lines too often. Old man pubs don't have their beer lines cleaned every month, unlike larger pubs.

The length of the lines, they can go past 50 meters in some places! while technically it's not "supposed" to make a difference, the first few pints of each day has been sitting in plastic lines for who knows how long rather than in a metal keg.

The quality of the beer in the barrel. I have no basis for believing this, but I think some pubs might get "better" stout than others. Places known for their stout being good seem to always have good stout, so I think the brewery could have 2 batches, one made with a lot more care to taste better, and one to be slung out.... no basis at all for believing it, but it wouldn't surprise me :pac:

Overall though, I don't think anyone can tell you with certainty. The worst pint of Guinness I ever had was in the Storehouse, but I'm a Beamish drinker, so all Guinness is muck to me :pac:

Great point, never thought of this.

Ravelleman · 14-05-2013 08:50PM

Serving temperature is certainly one of the most important factors.

Degag · 14-05-2013 10:11PM

minidazzler wrote: »

Larger pubs cleaning their lines too often. Old man pubs don't have their beer lines cleaned every month, unlike larger pubs.

I'd be surprised if they don't have their lines cleaned every month tbh. Guinness and Heineken have a rep calling pretty much everywhere to do this and so they should imo. I don't think that cleaning them once a month will deteriorate a pint, only improve it.

Have worked in bars for years and the lenght of the lines seems to play a part but one of the main factors is cleaning of the glasses and of the dishwasher. I would never actually wash glasses with detergent, just use that to wash the actual machine itself.

Also, alot of people dont know how to fill a pint. See this with lager more than Guinness. "Swishing" the pint while filling it to try and create a head actually flattens the pint. There is no need to do this. Either increase the gas flow or wait until the pint is filled and push the handle back then creates a much better tasting pint.

coylemj · 15-05-2013 06:26PM

I think cleaning (or not) as noted already plus the efficiency of the glass washer but probably the biggest factor for Guinness is the cellar temperature. Most good pubs have a refrigeration system which keeps the cellar/storage room at a constant temperature as recommended by the brewery.

Sulla Felix · 15-05-2013 06:37PM

Degag wrote: »

I'd be surprised if they don't have their lines cleaned every month tbh. Guinness and Heineken have a rep calling pretty much everywhere to do this and so they should imo. I don't think that cleaning them once a month will deteriorate a pint, only improve it.

Have worked in bars for years and the lenght of the lines seems to play a part but one of the main factors is cleaning of the glasses and of the dishwasher. I would never actually wash glasses with detergent, just use that to wash the actual machine itself.

Also, alot of people dont know how to fill a pint. See this with lager more than Guinness. "Swishing" the pint while filling it to try and create a head actually flattens the pint. There is no need to do this. Either increase the gas flow or wait until the pint is filled and push the handle back then creates a much better tasting pint.

Plenty of smaller pubs don't get reps. I bring my landlady a load of mats and glasses about twice a year from a mate who's a rep. He works Nth dublin, my local is in wicklow.

zenno · 15-05-2013 06:48PM

Speaking of bad pints... I went into a certain pub a while back on o' connell street and i asked for a pint of budweiser and then i walked over to a nice spot and sat down just about to tuck in to said pint and i noticed a humongous yellow snot on the top of the pint glass and all down one side of it.

I went up to the bar and told the barman and said have a look at that and he refunded my money and gave me a free pint, but i declined and left the premises promptly

John_Rambo · 15-05-2013 06:50PM

What exactly causes a "bad pint"?

Eight pints consumed before the "bad" one.

somecreep · 15-05-2013 06:57PM

The distance the kegs are kept from the actual taps.

some pubs have brutal cooling rooms and sometimes turn them off during the day to save money is the main culprit.

Some pubs refuse to update the system they use so system is completely outdated.

In one of my locals the pints are unreal, proper cold room metres away from the taps, updated all the lines. Other pub up the road the beer tastes like cat piss and is warm half the time.

nobody told me · 15-05-2013 10:27PM

Every outlet gets their lines cleaned the same big or small it doesnt matter. they might not have a "sales rep" but they certainly all have a "dispense rep". Dirty glasses old refrigeration systems, poor cold rooms, old glasswasher, poor stock rotation these all make a difference. Nicest guinness you often get is from an under counter cooler.

Seaneh · 15-05-2013 10:37PM

dan1895 wrote: »

I know for a fact one reason why I got a bad pint of Heineken a few years ago, the Bulmers keg had previously been attached to the Heineken tap. Two of us in the bar looking at each other and asking "does yours taste like apples too?"

Impossible, can't happen. If you'd ever worked in a bar you'd know why.

Degag · 16-05-2013 01:12AM

Sulla Felix wrote: »

Plenty of smaller pubs don't get reps. I bring my landlady a load of mats and glasses about twice a year from a mate who's a rep. He works Nth dublin, my local is in wicklow.

That doesn't mean the lines don't get cleaned regularily. Guinness (and Heineken) have a quality team. You often see their vans on the road or parked in towns. All they prety much do is travel around to pubs cleaning lines.

flas · 16-05-2013 04:43AM

dan1895 wrote: »

I know for a fact one reason why I got a bad pint of Heineken a few years ago, the Bulmers keg had previously been attached to the Heineken tap. Two of us in the bar looking at each other and asking "does yours taste like apples too?"

heineken and bulmers have different tapping heads!!??so this isn't possible!

Davidth88 · 16-05-2013 09:52AM

I am amazed , are pubs in Ireland not capable of cleaning lines themselves ?

No wonder they can't serve real ale !

OP , it's often the glasses , dirty , or too much detergent in the washer.

Seaneh · 16-05-2013 10:48AM

Davidth88 wrote: »

I am amazed , are pubs in Ireland not capable of cleaning lines themselves ?

No wonder they can't serve real ale !

OP , it's often the glasses , dirty , or too much detergent in the washer.

They are capable, Guinness, Heiniken and Molson Coors just choose to do it themselves most of the time.

rubadub · 16-05-2013 10:55AM

I have always reckoned that part of the reason companies have these teams is to make sure people do not have different kegs hooked up, e.g. people passing off tennants & beamish as more expensive but similar slop.

Davidth88 · 16-05-2013 11:18AM

rubadub wrote: »

I have always reckoned that part of the reason companies have these teams is to make sure people do not have different kegs hooked up, e.g. people passing off tennants & beamish as more expensive but similar slop.

I think that could be right !

Lyaiera · 16-05-2013 04:24PM

John_Rambo wrote: »

What exactly causes a "bad pint"?

Eight pints consumed before the "bad" one.

"Young fella, you did not just get a 'bad pint.' You're just after knocking back a double sambuca."

WilcoOut · 16-05-2013 08:47PM

temperature

cleanliness

and pouring

if one of them are off, the pints are off!

irish_goat · 17-05-2013 03:02AM

flas wrote: »

heineken and bulmers have different tapping heads!!??so this isn't possible!

Same tapping head but still pretty much impossible. Heineken and Bulmers taps are never interchanged unless done so by the companies themselves. Chances are your pint was infected with acetaldehyde, which is a bacteria that causes apple tastes in beer.

Seaneh · 17-05-2013 03:44AM

irish_goat wrote: »

Same tapping head but still pretty much impossible. Heineken and Bulmers taps are never interchanged unless done so by the companies themselves. Chances are your pint was infected with acetaldehyde, which is a bacteria that causes apple tastes in beer.

No it's not, it's an organic compound.

Don't be scaring the poor creatures with talk of bacteria :P

irish_goat · 17-05-2013 10:56AM

Seaneh wrote: »

No it's not, it's an organic compound.

Don't be scaring the poor creatures with talk of bacteria :P

Meant to say "acetaldehyde caused by bacteria". It was late. :P

rubadub · 17-05-2013 11:19AM

irish_goat wrote: »

Chances are your pint was infected with acetaldehyde, which is a bacteria that causes apple tastes in beer.

Maybe this is what bulmers use too, cause the taste can't be coming from the trace amounts of apple juice in it!

flas · 18-05-2013 05:52AM

irish_goat wrote: »

Same tapping head but still pretty much impossible. Heineken and Bulmers taps are never interchanged unless done so by the companies themselves. Chances are your pint was infected with acetaldehyde, which is a bacteria that causes apple tastes in beer.

are you sure they are the same tapping heads?

dan1895 · 18-05-2013 09:29AM

Seaneh wrote: »

Impossible, can't happen. If you'd ever worked in a bar you'd know why.

Was what the barman said at the time, blaming another barman of course. Wouldn't have thought it was possible myself but wasn't going to argue as we were given free replacements.

dan1895 · 18-05-2013 09:31AM

Seaneh wrote: »

No it's not, it's an organic compound.

Don't be scaring the poor creatures with talk of bacteria :P

Ha it was 7 or 8 years ago so I'm not too worried.

What exactly causes a "bad pint"?

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