This thread is inspired by Ken's mention of wooden kegs and it's in the Cambosection because many bars offer dollar drafts..........some places as low as 50 cents during happy hour, that's 15 baht folks!
I prefer draft to cans or bottles if it's done right.
But what's right? Maybe some bar experts can help me out.
I suppose the draft system needs to be properly maintained. And at the right tempeture. I suppose the brand matters. Frosted mugs help.
What about wooden kegs, I've never seen them?
Why is the draft so delicious in Cambodia but often appaling at the Walking Street gogos?