Hour To Pour A Proper Pint

I have never really been a fan of Guinness Draft (Draught) beer. Not enough flavor for me. Also, I think it tastes flat whether it’s poured from the can, bottle or from the tap. Doesn’t matter if there’s a widget in the can or the bottle. Unless it’s fresh, it’s just not for me. 

I do enjoy Guinness Extra Stout and keep a supply in my refer at all times. I just never really enjoyed Guinness Draft until I learned to pour a fresh, proper pint during a tour of the Guinness Storehouse in Dublin. 

It's called the two-part pour. 

Part 1: Take a proper pint glass at room temperature, put it under the tap but don’t let the tap’s spout touch the edge of the glass. Tilt the glass at a 45-degree angle (again, don’t let the spout touch the glass) and push the tap lever to begin filling the glass. The beer should be at 9-10 degrees C for maximum enjoyment. When the glass looks like it is getting full slowly tilt it back to the full and upright position and let the beer flow close to the top of the glass. Push the tap lever to the closed position and carefully remove the glass to the counter where it needs to sit so the nitrogen can bubble to the top creating a creamy head. Assuming your tap has the proper mixture of nitrogen (75%) and carbon dioxide (25%) you’ll notice the lower half of the glass is dark brown while the top is still a little fizzy with a nice creamy head. This will take approximately 120 seconds. 

Part 2: Fill the glass to just above the rim once the surge has settled. It may not look like it will take more but if you do it right, the glass will take another ounce or so and the creamy head will improve. 

The next part is, of course, to taste it and to pronounce it good. 

Slainté!