Pouring the Perfect Guinness
HOW
TO POUR1. The Glass 2. The Angle
3. The Pour 4. The Settle
5. The Top-up 6. The Presentation
THE
PERFECT PINT45°
1. The Glass
"The bartender takes a dry, clean glass, which should be a 20-ounce tulip pint
glass," Murray says. "The internal aerodynamics of a tulip glass allows the
nitrogen bubbles to flow down the sides of the glass, and the contour 'bump'
in the middle pushes the bubbles back to the center on their way up."
2. The Angle
"The glass should be held at a 45-degree angle under the tap. The tap faucet
should not touch the tulip glass or beer. If you just hold it straight under the
faucet, you'll get a big block of bubbles and a fish eye."
3. The Pour
"Let the beer flow nice and smoothly into the angled glass and fill it up threequarters
of the way."
4. The Settle
"Let it settle. On the way through the faucet, the beer passes through a fivehole
disk restrictor plate at a high speed, creating friction and bringing out
nitrogen bubbles. The bubbles are agitated now -- they can't go back into the
solution, so they flow down the interior sides and back up the middle -- but
they can't escape. So they build this wonderful, creamy head on top. It's like
an architect building a strong foundation."
5. The Top-Up
"Once it settles, you want to fill up the glass and top it off. You allowed it to
settle, you created a domed effect across the top of the pint, and now your
head is looking proud over the glass. That's the perfect vision of the perfect
pint."
6. The Presentation
"You drink with your eyes first. The cosmetic look of the pint is critical to the
Guinness experience. We don't want anybody just putting liquid in a glass. And
finally, drink responsibly."
Good things come to those who wait
“It takes 119.5 seconds to pour the perfect pint”







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