Posted 24 March 2004 - 06:23 PM
But it seems that more and more bars are going to mixer guns, which always seem to produce undercarbonated, stale tasting mixers. I'm sure that it's less expensive, and faster, and I can understand why bars would want to use them, but is it not possible to set the carbonation level correctly in them? Is it just that the bars I go to aren't getting the combination right, or are the guns inherently awful?
Janet A. Zimmerman, aka "JAZ"
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Posted 24 March 2004 - 07:45 PM
Posted 24 March 2004 - 09:58 PM
There's a train everyday, leaving either way...
Posted 24 March 2004 - 10:28 PM
Ha! Trust me, the club president has since invested in a soda gun dispensing system to cut down on operational costs of their little wild island paradise.
Soda guns: so many factors to consider and none in any particular order.
Unfortunately, the soda systems are not flushed in the same manner as beer lines. We even asked our local rep about this and he said not to worry. Right.
However much can be done to clean what is able to be cleaned by the bartender! The soda guns should be soaked nightly, the rubber rest cup is most often removable to also go through a diswasher wash and/or soaking. CO2 can be adjusted or the bartender needs to learn to hold the desired soda button down firmly. With many systems, if it is held only half way down, that will often create more syrup to carbonation ratio (hence sweet! Yuk!) And consider the price of the syrups. Many a bar, unless they utilise a system installed and maintained by Pepsi or Coke, will often purchase generic "cola" or "lemon-lime" instead of a name brand. Yes, you can taste huge difference.
Also to consider, a part of the taste will be due to your local municipality's tap water.
Oh! Sometimes the syrup runs out and sometimes the only way to tell is when someone tastes it (usually the guest - doh!) and notifies someon on the staff about it so that the syrup box can be changed out. This happens with our tonic or Sprite (colourless) from time to time.
With regard to carbonation: The bartender should be able to notice the general lack thereof. This may be because they simply don't care or that someone forgot to order a new CO2 tank, and you'd be surprised how often that happens, if only by silly managerial mistake.
This is usually why my fail safe, go to drink will always be a wonderful bottled beer/microbrew or whatever flavour of the moment I'm intrigued with -- as in "__________ on the rocks, please!"
I hope this helps.
edit for clarity
Edited by beans, 24 March 2004 - 10:39 PM.
Posted 25 March 2004 - 07:29 AM
Posted 25 March 2004 - 07:53 AM