Recently, in an expensive and fashionable haunt of professionals in Glasgow’s leafy West End, the barman proved unable to pour a pint of lager, resulting in a glass of beer with no head whatsoever.
Friends remarked: “Are you on the cider?”
The beer wasn’t flat in the sense of having no CO2 in it; it had just been siphoned slowly into the glass with the minimum of agitation. I had to obtain a second glass and create a head by dumping a portion of the beer into it and then back into the first glass again.
Is pouring lager properly really so difficult?