Pouring the proper pint...
Any establishments that serve Guinness on tap should have to pass a simple test. Can you pour a proper pint? It's frustrating to see a place serving the lovely elixir, only to find they have no clue how to serve it. Have you ever patiently waited for a proper pint, only to be served a glass still cascading, and soon to be topped with almost two inches of sunken head? It is not hard to learn the technique for a successful two part pour, and it is essential in the finished product.
Here are a few things that are important regarding the presentation of Guinness.
1. Head - There should be no more than a finger of head atop the pint (many say a pinky). It should also be above the rim, and smooth (meaning no fish eyes or shamrocks).
2. Glassware - A proper pint is served in an unchilled 20 ounce tulip glass. If when you think of pint, you think of 16 ounces, think again... This is Guinness.
3. Temperature - The correct temperature to serve Guinness is 45 degrees Fahrenheit. This is essential in being able to taste. Ice cold serving temperatures tend to over carbonate the beer, giving the feeling of being thinner, and also make it harder to taste all the wonderfullness that is Guinness.
Here are a few things that are important regarding the presentation of Guinness.
1. Head - There should be no more than a finger of head atop the pint (many say a pinky). It should also be above the rim, and smooth (meaning no fish eyes or shamrocks).
2. Glassware - A proper pint is served in an unchilled 20 ounce tulip glass. If when you think of pint, you think of 16 ounces, think again... This is Guinness.
3. Temperature - The correct temperature to serve Guinness is 45 degrees Fahrenheit. This is essential in being able to taste. Ice cold serving temperatures tend to over carbonate the beer, giving the feeling of being thinner, and also make it harder to taste all the wonderfullness that is Guinness.
