Demonstrating how to pour beer to licensees who have been doing just that, hundreds of times a week, for the best part of a decade or two, does rather smack of me trying to tell Alex Ferguson a thing or two about winning football matches.
In any case, standard lager’s just that, and you’ve already got cask ale to fret about, your wine offer to worry about, cider to serve and cocktails to concoct.
But, that’s really the crux of the matter isn’t it? What’s the point of putting the blood, sweat and tears into getting everything else right, if the lager you serve is at best mediocre, and at worst warm and flat?
And be under no illusion it is absolutely crucial you do get it right – remember, the average pub sells 18,040 pints of lager per year. That’s a lot of badly poured pints to stake your reputation on.
And if that doesn’t convince you consider this: an estimated £1,200 per tap, per year is lost through the drip tray in wastage.
Learning to pour a pint correctly and investing in teaching your staff to do the same will not only dramatically cut that figure but, as Heineken quite rightly points out, it will also improve your reputation and do wonders for your bottom line.