The Art Of Pouring The Perfect Pint Of Guinness

How is the Perfect Pint Achieved?

Guinness is a dark Irish dry stout that originated in the brewery of Arthur Guinness at St. James’s Gate, Dublin, Ireland, in 1759. and  is one of the most successful beer brands worldwide. Guinness  is made from water, barley, roast malt extract, hops, and brewer’s yeast. A portion of the barley is roasted to give Guinness its dark colour and characteristic taste which is then pasteurised and filtered.

Did you know, Arthur Guinness was Married to Olivia Whitmore Right here at The Church in 1761?

Here are the 6 steps involved in every bartenders training of pouring the famous black stuff:

Step 1 The Branded Glass

Firstly, find a Cool Clean Dry Guinness Branded Pint Glass.

Step 2 The First Pour

The glass should be held at a 45 degree angle, draught Guinness should be poured by pulling the tap forwards and aiming the flow at the inside of the glass where the  logo is.

Step 3: Fill To The Harp

Pour forward until it’s about about ¾” from the top, at the top of the Harp Logo Never put the tap spout into the Guinness.

Step 4 : The Settle
Leave the surge to settle (approx 119.5 secs).

Step 5 : The Top Up
Top up the glass by pushing the tap handle backwards until the head is just proud of the glass. Do not let the stout overflow, and never use a spatula to level the head.

Step 6 : The Serve
Lastly, pass the perfect Pint to the recipient with a steady hand!

 

Slainte!

Pour The perfect Guinness

 

 

Some people say that the two- part pour is a gimmick- what do you think?