I happened upon the draught quality manual about the same time the Perfect Pour episode aired.
I have a few questions about the manual and its application to homebrew.
1 - they say the proper storage temp is 34-38 degrees. Why do they recommend such cold storage temps? Is this because the mass produced piss beers are supposed to be served "ice cold" or is there some science behind the numbers?
2 - they say the proper serving temps are 38-44 degrees. But they do not say how to get the beer warmer. Does the small temp change happen rather quickly?