With the row about whether the two step Guinness pour is a marketing gimmick or not, the Lock In team decided to answer the question once and for all, and bury a few other sacred cows along the way as well. Do you really need to serve Peroni in a Peroni glass? How much foliage does that G&T really need?
To help us with that, we spoke to a range of experts including Simone Gardner, drinks category manager with Daniel Thwaites, Ed Fryer, drinks marketing manager with Fuller's and James Woodman, from Heineken's Smart Dispense team. We also heard from beer guru Annabel Smith on that North/South divide and we got to grips with gin with Tom Warner of Warner's Distillery and Adam Taylor of Project Halcyon. And we spoke to Devonshire top man and Guinness guru Oisín Rogers about the science behind that legendary Guinness serve.
Tune in now for some myth busting and a grumpy Kiwi.
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