Pouring the perfect pint of Guinness is both art and science. Start with a clean dry 20 oz. glass. Pour the beer at a 45 degree angle down the inside of the glass, never letting the spout touch the beer. Pour to about 80% full then let the glass rest for two to three minutes.
Finish the pour pushing the tap handle back, releasing the familiar hiss of the beer coming through at exactly the correct pressure. Present the glass, logo toward the customer, and admire the cascading effect of the nitrogenated pour.
Prerequisites for the perfect poor are the right conditions of cleanliness, temperature and pressure. Guinness should be poured between 38 and 42 degrees, through clean beer lines. The gas mixture should be 75% nitrogen and 25% Carbon Dioxide.
Generally speaking, Irish pubs and establishments that pour a lot of Guinness do it correctly. Bars that simply sell Guinness rarely do it right.
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