Learning to build an airplane often requires new skills. Younger folks quite naturally know nothing, so it's important that old hands help them fill in the gaps. Unfortunately, recent events illustrate serious deficiencies even among mature builders. It has to stop.
Study this picture, a real aviation tragedy if there ever was one:
Yes, it's an overflowing gallon bucket of wasted beer
The real horror? There were several of them, gallons and gallons of hops, barley, and wheat, poured on the ground, when so many on this earth are forced to go without.
Monday evening I was standing with a bunch of liars, trying to think of a better lie, when someone walked up to report the taps were "foamy". A few moments of observation told the tale. We have a outrageous number of builders in the Vans community who don't know how to properly tap a beer. I'm talkin' maybe 2 in 10. I suspect it has something to do being the successful types who skipped most of the keggers in college, but gee whiz, they learned to tie their shoes and eat with a fork. You would think they would have picked up a minor social skill like pouring beer somewhere on the road of life.
Nope. They fill a cup with an inch of beer and five inches of foam, then pour out the foam, slosh in more beer, pour out more foam, and complain about the beer vendor. It's like they were getting bad rivets or something. Yeah, it can happen, but 99% of the time, it's just poor technique.
Ok, I'm here to save folks from the embarrassment of bad fiberglass and a cup full of foam. Pay attention.
This is the wrong way:
Any of three serious errors guarantees excess foam. Combine them, and the trifecta of awfulness instantly identifies the cup bearer as a pocket protector geek who was never invited to any good party. Their parties had cupcakes and girls who did not neck.
Here's how to do it the right way:
Tap open all the way minimizes pressure drop, so less of the compressed gas bursts into bubbles while still in the spigot. No drop means less velocity, and flowing quietly down the inside of the glass means less turbulence. A skilled bartender tips the glass to upright as it fills, keeping the top of the liquid just below the rim. He might finish with a flourish, allowing a bit of drop right at the end to create an attractive head on the glass. That's optional of course. When there's a waiting line, the goal is a full serving.
So there you have it. Certainly we should train and practice to become better pilots, and that includes the pour skills so vital to describing various flying adventures to others who appreciate the creativeness of your lies. And think about it...unlike hood time on a hot afternoon, pour practice is pleasant, cool, and relaxing. So get out, find a tap, and practice, practice, practice. Come to the next Social and demonstrate some professional skill. After all, a beer is a terrible thing to waste
Study this picture, a real aviation tragedy if there ever was one:
Yes, it's an overflowing gallon bucket of wasted beer
The real horror? There were several of them, gallons and gallons of hops, barley, and wheat, poured on the ground, when so many on this earth are forced to go without.
Monday evening I was standing with a bunch of liars, trying to think of a better lie, when someone walked up to report the taps were "foamy". A few moments of observation told the tale. We have a outrageous number of builders in the Vans community who don't know how to properly tap a beer. I'm talkin' maybe 2 in 10. I suspect it has something to do being the successful types who skipped most of the keggers in college, but gee whiz, they learned to tie their shoes and eat with a fork. You would think they would have picked up a minor social skill like pouring beer somewhere on the road of life.
Nope. They fill a cup with an inch of beer and five inches of foam, then pour out the foam, slosh in more beer, pour out more foam, and complain about the beer vendor. It's like they were getting bad rivets or something. Yeah, it can happen, but 99% of the time, it's just poor technique.
Ok, I'm here to save folks from the embarrassment of bad fiberglass and a cup full of foam. Pay attention.
This is the wrong way:
Any of three serious errors guarantees excess foam. Combine them, and the trifecta of awfulness instantly identifies the cup bearer as a pocket protector geek who was never invited to any good party. Their parties had cupcakes and girls who did not neck.
Here's how to do it the right way:
Tap open all the way minimizes pressure drop, so less of the compressed gas bursts into bubbles while still in the spigot. No drop means less velocity, and flowing quietly down the inside of the glass means less turbulence. A skilled bartender tips the glass to upright as it fills, keeping the top of the liquid just below the rim. He might finish with a flourish, allowing a bit of drop right at the end to create an attractive head on the glass. That's optional of course. When there's a waiting line, the goal is a full serving.
So there you have it. Certainly we should train and practice to become better pilots, and that includes the pour skills so vital to describing various flying adventures to others who appreciate the creativeness of your lies. And think about it...unlike hood time on a hot afternoon, pour practice is pleasant, cool, and relaxing. So get out, find a tap, and practice, practice, practice. Come to the next Social and demonstrate some professional skill. After all, a beer is a terrible thing to waste
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