Until recently, I was under the impression that I did not care for Guinness. A few friends who had traveled to Ireland had convinced me that it tasted different in its home country, which apparently had something to do with the pasteurization process. I am not able to confirm or deny that statement based on my limited knowledge of the product, but it provides one more reason I would love to travel to Ireland.
This past weekend, I gave Guinness another chance and tried it again for the sake of the St. Patrick’s Day. The creamy stout slid smoothly down my throat and I was a newly converted fan. After having a conversation about my newfound delight with my brother, I was introduced to the concept of the ‘perfect pour’ which reminded me of an episode of Bar Rescue in which the bartenders were sent to Dublin to become Guinness Certified.
The perfectly poured Guinness is arguably a work of art. At the Guinness Storehouse, Guinness Ambassadors teach people the craft of pouring the perfect pint. Students of this concept are presented with a certificate.
The following six steps are recommended to pour the perfect Guinness pint (with or without the official certificate):
1: A dry, clean twenty ounce tulip glass should be used, which allows for the best distribution of the nitrogen bubbles.
2: Hold the glass at a forty-five degree angle, not allowing the tap faucet to touch the tulip glass or beer.
3: Fill the glass three-fourths of the way full, allowing the beer to flow nice and smoothly into the angled glass.
4: Let it settle approximately two minutes. As the nitrogen bubbles are distributed, they build a wonderful, creamy head on the top.
5: After allowing it to settle, fill the glass to the top. By letting it settle, you helped it create a dome effect across the top of the glass.
6: Serve responsibly, with a steady hand and no spilling.