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Subject: Proper way to pour a Guinness
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02/27/2007 1:32 PM  
Draught Guinness is considered at its best flavor when served cool, although not necessarily cold; many consider the ideal serving temperature of Guinness to be as high as 55° F (13 °C),this is actually incorrect. The desired temperature for serving Guinness is between 6°C and 8°C, which is much warmer than many other beers (usually between 3°C and 5°C). It should be poured slowly at a 45° angle; about two-thirds are poured, and left to settle, before the rest is added. The tap handle should be pushed forward, rather than pulled, when the beer is topped off. This creates the characteristic creamy head that lasts until the last sip. Recent advertising campaigns state that "it takes 119.5 seconds to pour the perfect pint" of Guinness. The perfect pint should have a head just proud of the rim of the glass, and no overspill. While this method of pouring (slow) is done in Ireland, many American bars seem to ignore the requisite 'slow pour'.
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12/31/2007 1:53 AM  
  1. Pop Cap
  2. Open Mouth
  3. Pour Guiness in
  4. Repeat steps 1-3
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