Oisin Rogers

I think that's fair.

But I think it's true.

You can, if you want to, go and find a pint for £10.

But is that the place you're going to really want to drink?

I don't think so.

So what we try and do, and I think what most of the industry does, is to fix our prices for a long period of time.

So we'll know what volume we're going to do.

We'll speak to a load of suppliers and tender out our purchasing.

They'll come back to us with a price.

We'll make a decision and then we can do the budget.

We try and keep it as simple as that.

And, you know, with some of our suppliers, we're fixed more or less now for three years.

So I'm pretty happy with that.

All of the Guinness in the UK now is made in Dublin.

It's exactly the same as what you get in Dublin when it arrives in the pub.

However, there's probably 30 variables that can make a difference as to what it tastes like when it gets to the glass and you taste it.

So in order to get those 30 variables spot on is really, really difficult.

What are some of the key ones?

The key, the temperature of the keg, the temperature of the room it's in, the width of the line it comes through, the mixture of gas that you push it through with, the temperature of the cooler, the speed it comes through the line, the kind of tap you've got, how clean your glass is, lots and lots of things.

This is what our listeners want.