There are many way for unscrupulous landlords to supply short measures of beer to their customers.
Beer meters have been in use for years to limit any such practises. Their unsophisticated early designs meant that the beer would be subject to sharp depressurisations which caused the carbon dioxide to escape and the beer to become undrinkably frothy.
I undertook analyses which led to several design changes in beer meters, aimed at lessening the depressurisation effects, whilst not increasing the manufacturing costs.
