Oisin Rogers

What we actually do, I've been selling Guinness for 40 years, so I knew that most of the way it's done in the UK is different and not necessarily the best way.

All right.

So when I was, before we did the Dev Insurer, me and my business partners went to Dublin

And we spent some time having a look around.

So we went into the cellars where the beer was being stored and we had a look at the temperatures, the pressures, the gas they were using, the night of time that they left it to sit, how wide the lines were, what temperature the coolers were, how quick it was coming through at the top.

We looked at the nozzles, the taps and all of that.

And we did a big study on the best way to do it.

And we put together our way of doing it, which might not be exactly the way anyone else does, but somehow it works.

And people think our Guinness tastes great.

And I'll believe that if they tell me.

So I'm very pleased about it.

Well, I'll tell you what I think it is.

I think it goes back to that timelessness and that there's a performance that happens behind a bar.

If you think of the best pubs you've ever seen, the bar is always kind of in the space where you can see it from everywhere.

So it becomes like a stage in a theatre and the staff are like the players.

So the customers want to know that they're doing their very best and that they can talk about something that's banal and won't cause offense.

So the great thing about talking about your Guinness with someone you don't know is you know you're not going to fall out because you're not going to get into any political territory.

You're not going to talk about religion or race or anything like that.

You can go, well, I know a place where there's a slightly better one and they do this and I can split the G and this tastes really great.

And this is my favourite one.