Rogers on pouring Guinness:
"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. ... 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... 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..."
This whole conversation is beautiful
