When I was in Germany, many years ago, many of the bars would draw beer from a tap with a long, very thin nozzle. Created lots of head. The barkeep would let it settle for a minute or so before drawing more. Repeat. It would take 7 or 8 minutes to complete the process, after which the sizable head was dense enough to easily support a cigarette (cheap in those days).

I’ve never seen that in any American bar. Wonder if they still do that in Germany.

maybe, I don't know what the purity laws have to say about dispensing, but that sounds like how they used to have to pour beer before we had carbonation.

Flow restrictor? And the length settles down the velocity?

I have seen that done in the U.S.A. mainly with a Stout beer.

Sounds like a nitro tap like they use for Guinness.

There is a large variety of beer in Germany. The 7 minute rule applies only to Pils. The reason you don´t do it in the US is mostly because US beer it´s Lager/Export, not Pils.

quote:

Originally posted by tatortodd:
Was it similar to this Bottom Pour system?

Similar, but the nozzle was considerably thinner.

Similar to this at all? Perhaps a bit thinner even? https://www.pinterest.com/pin/125749014572574065/

The other thing that I’m thinking is that it could have been a cask beer system like this. https://www.micromatic.com/bee...ater-cooling-be-a-cm

quote:

Originally posted by OTD:
There is a large variety of beer in Germany. The 7 minute rule applies only to Pils. The reason you don´t do it in the US is mostly because US beer it´s Lager/Export, not Pils.

Not a beer drinker myself, but everyone knows the "a good Pils takes seven minutes" rule. Except that various websites from the business inform me that this might have been true in the time of wooden barrels and "chicken nozzles", but will result in a stale and warm beer. With modern steel barrels and nozzles it should take only two drafts and two or three minutes, and claims to the contrary seem usually an excuse for slow service.

I remember while in Germany there was Budvar pils (mid 70’s). We would the second one when the first one arrived. There were many Pils that took along time to pour. It seemed like the better the gasthaus the longer it took to pour. I have some paper thin Budvar pils glasses that have a schaum line. As I was told it takes that long to pour, so the beer can air out to remove some bitterness.

Pils is bitter and takes a moment to devolope its taste. They let it sit for a moment for this reason.Lager/Export or Bavarian "Helles" is not bitter and can be drawn faster. It´s not so much a matter of the barrels and the nozzle.

I was stationed in Germany from 76 - 78. My favorite Pilsner was Bitburger Pils. I recall the beer did take a while to pour. The surprising thing to me was the head started ~1.5" from the top, and ended ~1.5" over the top of the glass. No spillage. It was like beer ice cream.

quote:

Originally posted by Lunasee:
I was stationed in Germany from 76 - 78. My favorite Pilsner was Bitburger Pils. I recall the beer did take a while to pour. The surprising thing to me was the head started ~1.5" from the top, and ended ~1.5" over the top of the glass. No spillage. It was like beer ice cream.

“Bitte ein Bit”

After having worked in bars to pay my way through school, I would say a busy bar in the US would never have time to play with the beer that long. Beer drinkers want their beer quicker than that. The bartender wouldn’t have time to store them between incrimental filling, and keeping track which flavor is which. Also, American beer is much thinner. I think German drinkers expect to wait.

Properly served beer can make all the difference in taste.
Of course, sadly, several generations of Americans have been indoctrinated that their beer should be served ice cold in a frozen glass. This of course, is perfect if you want to avoid actually tasting that swill most claim to like. And of course they'll think it's fine to guzzle straight from can or bottle.

As I remember, it take nearly a half hour to safely pour a bottle of Guinness into a glass.

quote:

Originally posted by GWbiker:
As I remember, it take nearly a half hour to safely pour a bottle of Guinness into a glass.

Not quite so long, but do NOT reach for or drink your Guinness after the first pour. There is an art:

I was so focused on the Buxom frauleins serving me that I don't recall the pouring part....

quote:

Originally posted by zoom6zoom:
Properly served beer can make all the difference in taste.

The Sam Adams in the basement comes up a couple bottles at a time in the winter. 57˚ perfection.