For some reason Guinness seems more prone to be shrouded in a veil of mystery than any other type of beer out there. It is popular dry Stout which was originally developed in Ireland back in the late 1700s. Three centuries later, it remains one of the most popular beers across the globe.
Because it is unique in many ways, it must be treated differently when pouring, kegging and distributing it. Without taking the proper care of Guinness, you run the risk of degrading the overall quality of your favorite Irish dry stout.
We’ve previously discussed how to pour the perfect draft beer. However, in that article I failed to mention that pouring Guinness takes a slightly different technique. And after getting berated in the comments for such a reprehensible oversight, I felt like it would only be fair to write an article specifically to honor the millions of devoted Guinness drinkers around the world. (Not to mention quell the onslaught of complaints hitting my inbox.)
As such, I’d like to take this opportunity to give you some tips on you how to pour the perfect pint of Guinness. And do it the right way, because it’s completely different and more complex process than pouring any other styles of beer.
The perfect Guinness pour is an art and one that Guinness drinkers take very seriously. From start to finish it takes 119.5 seconds to pour and serve Guinness draught. This is a science-like system that involves a two-part process with six precise steps.
Why Does Guinness Need to be Poured Differently?
The first question many people ask is why Guinness must be poured differently from other beers. There are a number of reasons for this, but the most important is the ratio of nitrogen to carbon dioxide.
Guinness relies on a much higher nitrogen ratio than any other type of beer. To pour a perfect pint of Guinness, you will need a gas mixture that is 75 percent nitrogen and 25 percent carbon dioxide, which also needs to be released at a pressure between 30 and 40 pounds per square inch.
Additionally, because the beer is so thick, it takes longer for the nitrogen bubbles to release, which is an essential step to pouring Guinness correctly.
Letting Guinness Rest
Once your glass is three quarters full, place it on the counter and let it rest. Because Guinness has such a unique pouring process, all of the nitrogen bubbles will float down the side of the glass and then return to the top by flowing up through the middle of the beer.
The route the nitrogen bubbles take is primarily responsible for creating the creamy head that makes Guinness so appealing. The amount of time you should let a Guinness sit varies based upon who you ask. However, I’d put my trust in the brewer who suggests letting it sit for two minutes.
Yes, you heard that right. A properly poured glass of Guinness should take at least two minutes to pour in order to achieve its full flavors, aromas and creamy head.
How to Pour the Perfect Guinness from a Can – CHOW Tip
FAQ
What is the perfect pour time for Guinness?
How long does it take to tap a Guinness?
Why is Guinness a slow pour?
How do you pour Guinness?
Keep reading the six steps required to pour the first-class Guinness! The glass should ideally be correctly branded (drinking Guinness in a Heineken glass is not ideal!) Always handle the glass by the base. Hold the glass at a 45° to the tap just below the spout. Shut off the tap when the Guinness is approx. 15-20mm (1⁄2” – 3⁄4”) from the top.
How do you pour a Guinness beer fast?
As such, we tried out the standard bartender fast method of pouring beer: Step 1: Pour beer into glass at a 45° angle. Step 2: As beer is being poured, slowly rotate glass to an upright position to avoid any spills. Step 3: Once beer reaches the top of the glass, stop pouring and serve the Guinness.
How long does Guinness take to pour?
A properly poured glass of Guinness should take at least two minutes to pour in order to achieve its full flavors, aromas and creamy head. 5. Finish the Pour
How long should a glass of Guinness be filled?
With most beer you simply keep pouring until the glass is mostly full, leaving enough room for the proper amount of foam head. With Guinness, however, you should only fill it up three quarters of the way. Once you reach this point stop pouring and set the beer down and let it rest.