I recently made a couple of posts that touched on issues of beer dispense. These spurred me to look at what was going on in pubs more closely than I had before. The first explained the development of the “swan neck” nozzle for serving cask beer, which originated as an attempt to emulate te creamy texture of beers dispensed using the “economiser” that was once commonplace in West Yorkshire.
These are often seen as something distinctly Northern, but when we went to Rugby in May pretty much every pub with handpumps seemed to be using them. Since then, I have had holidays in Bath and the surrounding area, and in Cornwall, where I observed that swan-necks seemed to have become pretty general as far south as you can get in the country. The only exceptions were pubs using gravity dispense, and those with very old sets of handpumps. A noticeable difference, though, was that they seemed to be of a thicker gauge than those usually found in the North, and were generally used without sparklers.
Someone made the point that dispense equipment was generally provided by brewers, not the pubs themselves, so the pubs had little alternative but to go along with the trend. The only exceptions would be some free houses which owned their own pumps. Swan-necks mean that, for most of the pull, you are dispensing beer in the midst of the liquid rather than on to the top, but in the absence of a sparkler it’s hard to see what difference it makes, or what advantage it offers. I would have thought it made it harder to bar staff to influence to final presentation of the head, which may or may not be a good thing.
Swan-necks by definition involve inserting the pump nozzle into the beer, but in this post on beer presentation it was strongly argued by Pete Brown that keg beers should ideally be dispensed without the nozzle touching the beer at all, a point echoed in this video:
I have to say I expressed scepticism at the time as to how often this was achieved in practice, and this was certainly borne out by my observations. Most keg beers nowadays are dispensed either from T-bars or tall fonts standing well above the bar top. The old-fashioned bar-top illuminated boxes have pretty much entirely disappeared except in Sam Smith’s pubs. They have a stainless steel nozzle about three inches long.
From what I saw, the nozzle was almost invariably inserted into the beer to a greater or lesser extent, and sometimes the pint glass was moved up and down, or swirled around, to achieve the desired final appearance of the head. So clearly the ideal is scarcely ever being achieved there and, to be honest, with brim measure glasses and nozzles of that length, it would be extremely difficult to do so.