"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."

"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."

"Let the beer flow nice and smoothly into the angled glass and fill it up threequarters

of the way."

"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."

"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."

"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."

“It takes 119.5 seconds to pour the perfect pint”