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This is the Perfect Pint:-
Note the rich thick head. This is characteristic of a GOOD pint of Guinness. The temperature served must be between 5 and 8°C with a tight creamy head (10-15mm). The pouring process is "CRITICAL". If it's worth having, then it's worth waiting for. The Guinness should be poured into a Cool Clean Dry Glass angled at around 45°. Fill until 3/4 full and allow to stand until it settles. Then top up as per our picture above. It is important that none of the Guinness runs down the side of the glass. If the glass is topped up too much, then you will loose the head. Without the head, the Guinness is like a car without wheels! During the Drinking process, the head should maintain it's consistency, if not, then there something wrong with either the Guinness or the glass. It is our considered opinion, that Guinness served in the tapered Guinness Glass as served in most UK pubs, does not do justice to the head. We consider the Tulip style far better and in actual fact, this is the sort of glass used in the Republic of Ireland. AND FINALLY Note the "Loopers". This is the technical term for the froth rings that remain in the empty glass. If you don't have these, then something has gone wrong. Most probably the Guinness wasn't up to standard, or you took too long to drink it! There's only one remedy and that's to have another and make sure it's good. If not, keep trying until you either fall over or find one. |
