I guess it can be hard to pour a pint of Guinness.
In fact I guess it can hard to keep the pipes in a pub clean.
Its also feasible that changing the barrel every once in a while can be hard and arduous
My beloved Irish stout tasted like it had been left in a car on a hot day with the windows shut.
Before being sucked through a long hosepipe suffering from Ozonolysis, Galvanic action and Chlorine-induced cracking.
I'm finally guessing it was put in a centrifuge with some kind of metallic residue scraped from an old sink.
