He looks at the un-frothy, un-laced glass. “It’s just not washed properly,” Bamforth says sadly. “Or they’re washing these glasses alongside food plates. I don’t know what they’re doing, but they’re not doing it right, because I can tell you the beer, when they brewed it back there, had plenty of foam potential. Ninety-five, 98 percent of foam problems have nothing to do with the beer. It’s everything to do with the way it’s bloody poured.”
