The FastPour system goes on trial in 35 pubs in London and Yorkshire this week. Guinness has teamed up with pub owner Six Continents to install FastPour in various O'Neill's and It's A Scream venues, as well as some unbranded pubs.
The system will be available only for Guinness Draught Extra Cold, and will be installed only in particularly busy bars.
Diageo GB chief executive Paul Walsh announced that the brewer was to launch the technology at a results briefing in February. The news drew criticism from traditionalists including the ±±¾©Èü³µpk10 For Real Ale (CAMRA), which accused Diageo of encouraging a "rush, rush, rush society".
Guinness senior innovation manager Pam Wood admitted the two-part pour was ingrained in the heritage of the brand and the Guinness drinker usually enjoys the ritual. However, she said research had shown that devotees in busy bars are turned off buying the stout because of the wait. She insisted the trial was not a precursor to the two-part pour being phased out altogether.
The technology, which uses ultrasound to release the nitrogen and CO2 and create the characteristic 'surge' and creamy head, has been in development for a year. The liquid is drawn from the same keg as for the two-part pour - only the dispensing system is different.
The test will last for three months, after which the results will be evaluated and a decision made on whether to roll it out nationwide.
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