Now, I work for a big brewery in the real world, so whilst I admire Jimmy’s building skills, I have to take issue with the quality of serve on display here. There’s a lot of fobbing going on. I’d strongly suggest the bar owners check the dispense gas pressure on the beer line, and have a look at the cellar temperature whilst they’re at it. A quick line-cleaning might be in order too, just in case there’s a yeast build up. Jimmy’s really got to get the overabundance of beer foam sorted out, or the guys who run that bar are going to be decidedly unimpressed with the yields they get on draught — no matter how pretty the fount looks!
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