There is nothing like a great pint of guinness. The taste and texture can lighten up even the dullest taste buds. Unfortunately these days the art of guinness is a dying one. Here are a few tips for barmen and customers alike.
First off if you can use a branded glass. Not only is it visually nicer, guinness glasses are designed without sand blasting to keep the beer fresh. Most other pint glasses are designed with more carbonated beers in mind.
Second- the two part pour is essential. The first pour should still leave a centimeter or half an inch to the top of the glass. Once the pint has “settled” meaning it has turned black and the head has rose to the top you can then finish it off.
Thirdly check for other Guinness drinkers in the bar. the more it is poured the better the quality is generally and one good way to judge the quality is to look at other’s near finished pints. If the head has left traces stuck to the inside of the glass the whole way down this an indicator of a good pint.
Lastly try drinking it in an Irish Bar.
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