Ashley Palmer-Watts

And depending on which one of those,

You choose, it gives you your texture, and then it's a balance.

So it's pressure, gas mix, temperature, and time.

And then trying to get everyone to follow that and really understand it and respect that.

And there you go.

I guess it's quicker, I suppose.

But I mean, you know, the thing about pubs is they're so British.

It's part of our heritage that I think it is for literally everyone, right?

It doesn't matter who you are, how rich you are, how poor you are, what you're there for, whether it's catching up with friends or you're sad or you're happy or whatever, or just on your own with your own thoughts in your head.

I think...

You know, it's about taste and appreciation.

And I often ask myself, why is it that we love beer so much?

And I don't know the reason because, you know, you can only drink so many before you fall over.

So maybe that's the lovely tension between the two.

Well, I would say it's probably not finished.

And I'll tell you the reason why.

The question comes, and a good friend of mine who's very, very clever, he's an American guy, food scientist.

We're actually talking to him at the moment about the solubility of those gases in the liquid.

So at the end of the night, the gases are turned off on those cakes.

And what that means is that if you leave the pressure on, the solubility takes too much of that gas into the beer, the beer becomes too foamy and too frothy.