There can be issues when serving draft ale or stout in this climate, we do follow the guidelines advised by the manufacturer and have all the correct nitro co2 mix gas , regulators etc , the kegs are stored in a 24/7 AC environment prior to going on the tap which is also in AC NOT OUTDOOR, it goes thru a CWP 40k flash chiller and the glasses are also chilled ,,, 4 kegs in to the 160 pint promo and no negative comments only the sound of smacking lips and sighs of enjoyment ...thighlander wrote: ↑March 30, 2018, 2:59 pmI have been told that the Protestants prefer Bushmills, and the Catholics Jameson. I think both are excellent. But, when Bushmills was 16 per liter at Duty Free US, and Jameson was 20 ....it was a very easy choice. I did notice the Tesco Expresses started selling 70 cl Jameson within the last year...1099 THB. Liquor is high, here, IMO. Part of the move to make BKK like KL or Sing...heaven forbid!
Question, Drunk Monk, what temp do you serve your Guiness at? Do you use chilled glasses at all? Did you take the manufacturers recs or adjust for the heat? I have noticed a lot of folks, who were raised on "cellar temp," have a tough time navigating cold beer. The Mexicans do quite well in that department. Of course, there has only been refrigeration in Thailand for 82 years...they'll figure it out sooner or later.
Suffice to say i take my quality control duties very seriously and will be checking the temperature of the Guinness forthwith to get a accurate figure to report back.