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How To Pour The Perfect Pint Of Guinness

Posted By admin On March 1, 2010 @ 10:31 am In St. Patrick's Day,Wine & Beer | Comments Disabled

In the spirit of St. Patrick’s Day we thought we’d give you a little lesson on how to pour the perfect pint of Guinness. Ask any Irish person and they’ll tell you that getting a pint of ‘The Black Stuff’ just right is not just about grabbing a glass and pouring, it’s an art form!

The Temperature

Before Guinness gets to the tap and into your glass, it passes through a chiller and then through a restrictor plate which increases the pressure and creates bubbles. The ideal pint of Guinness should be served at 6 degrees, or 3.5 degrees if it’s Guinness Extra Cold.

The Glass

Everything down to the shape of the glass effects how good your pint of Guinness will be. Ideally, a faintly tulip shaped glass should be used, don’t use longer tulip or ridged glasses.

The Pour

Once you’re ready to pour your pint, and this goes for whether you’re pulling it from a tap or pouring it from the can, tilt your glass at a 45 degree angle and let the Guinness flow down the inner side of the glass rather than falling straight down to the bottom

The Wait

When the glass is approximately ¾ of the way full, stop pouring! This is the part of the now famous Guinness Two-Part-Pour. Set the glass down and leave your pint to settle until the body of the drink turns to a black colour and the head turns a creamy white

The Finishing Touches

Once the pint has settled, take the glass and tilt slightly, not as much as the first part of the pour, and top up until the head comes slightly above the top of the glass. Diageo, the now owners of Guinness, state that the entire process of pulling your pint should take a total of 119.53 seconds – so don’t worry, you won’t have to wait that long!

All that’s left to do is sit back and enjoy a pint of The Black Stuff that Arthur Guinness himself would be proud of!


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