St Patrick’s Day: How to pour a perfect pint of Guinness
It is St Patrick’s Day today, which means that Guinness will be more a requirement than an option for any adult celebrating in London.
But, as Ian Ryan - a superfan of the drink - found out, it is easy to get wrong and even trained bar staff can find themselves on the wrong end of a YouTube shaming.
As vlogger The Guinness Guru points out, paying £6 or more in a pub for a sub-par pint is even more of a blow to the coffers during financial times as dark as the drink itself.
How to pour the perfect pint of Guinness
The Guinness Guru credits The Guinea Grill in Mayfair for producing a pint worth the high-end cost. In a video, he interviews Alan, a barman of 22 years, who says of his technique: “I always point the Guinness at the harp in the glass and it is always at the right angle.
“For me, it gives the perfect delivery for the thickness of the head. We start to straighten it up and then bring it up at the end. I always pour it that little bit higher than the normal person… and I think that works out to be the best level of head.”
Guinness’ official advice
There is also the advice of Guinness themselves on the company’s website. They say: “In the pub or bar, the perfect pint of Guinness draught is served using our famous ‘two-part’ pour. First, start with a clean, dry glass. Pour the Guinness draught into a glass tilted at 45 degrees, until it is three-quarters full. Allow the surge to settle before filling the glass completely to the top. Your perfect pint, complete with its creamy white head, just domed proud of the glass rim, is then ready to drink.
“At home, you should let the can chill for at least 24 hours before pouring the contents of the can into a large glass in one smooth action.”
Pouring Guinness from a bottle
There is separate guidance for pouring from a bottle. This states: “Start by ensuring that your bottle is perfectly chilled, we would recommend refrigerating it at 8 °C for at least 24 hours before you serve. Check that you have the correct, clean glassware before you crack the cap. Tilt the glass and the bottle towards each other, starting both at an angle of 45 degrees. Pour slowly in one single go, the bottle shouldn’t touch the glass at any stage. As you reach the end of the bottle, the head comes just over the top to create a beautiful tanned head. Your perfect Guinness is now ready to drink.”