Tuesday, March 22, 2011

6 Steps to Pouring the Perfect Pint

If you ever see a bartender or alleged host do violence to a pint of Guinness with a spoon, ladling out some of the suds in the all-important head to cavalierly fill the glass quicker--yes, Ms. Erin Mann who once 'bout came over the bar at me for pointing out crime of hurrying a pint, I write of you--flee the establishment immediately.

Flee even if the place remains the only location to purchase blessed fermented beverages; a night of sobriety might not kill you.

Besides if you travel, you should have some airline minis stashed somewhere.

A perfectly poured pint of Guinness ranks right with the other twin pillars of human rights: the right to vote and to collectively bargain. 

Peace out, y'all.

[Having a true appreciation for one of Ireland’s finest exports is something you develop over time, as you realize the many factors that are involved in finding the perfect pint.
Guinness Master Brewer, Fergal Murray demonstrates the six steps to pouring the perfect pint.

A big part of the quest for Guinness perfection is how your bartender pours the pint. Follow these six helpful tips and watch the video below, so you can school further educate yourself the effort that goes into a pint of Guinness.

1. You have to ensure your bar tender is not just pouring you a pint of stout in any old glass. It should be a tulip Guinness branded glass.

2.Get into position and get your grip on the glass right, as you place your finger on the harp.
Aim the spout for the back of the harp, so it’s hitting the side of the glass.

3. Begin pulling your pint with a nice easy flow, let the Guinness bounce off the back of the harp, keeping the glass at an angle until the liquid meets the top of the harp and then you tilt the glass upright.

4. Allow it to “settle and surge and cascade” right in front if the customer, “you want to see the beer come alive,” says the master brewer, Murray.  As the stout settles the head shall always fall between the top and the bottom of the harp.

5.Once you have let the stout settled for at least one minute, you can top the Guinness off by titling the spout away from you and allowing the Guinness to flow nice and softly.

6. Serve to the customer ensuring the pint resembles perfection. Murray says the perfect head should be about 3 millimeters tall.]

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