I'd like to hear some feedback as well. COlor me skeptical. Now that this thing is getting some press, my owners approached me today and are totally blown away by the claims. I think they feel after sliced bread, this is the next best thing.
I see two reasons for using it: high volume events (our brewpub does not fit into that unfortunately) and a "better" pour (we can solve this by getting bartenders who can take instruction well-still searching )
Does it stay clean? THe tap is in the beer all the time.
Does it pour a great glass of beer as advertised?
What are the install costs?
Is leasing ($99/year) this type of equipment stupid?
Will it be harder on line cleaning day?
If my beers pour inconsistently now, will they pour inconsistently, but fast?
Does an unfiltered craft beer cause any more sanitation problems than a sterile filtered Old Style Light at Wrigley field?
SOmeone has to know, the article I read said that 5 million beers have been poured on them already.