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The Art of Pouring Guinness

The Art of Pouring Guinness
28/01/2016

People in Ireland will tell you: It's not as easy as it looks. Sure, most people know that pouring Guinness calls for a 2-part pour the first to settle, the second to top it off.

But in reality, it\u2019s so much more than that. Pouring a Guinness involves a precise process to achieve a settled heavy mass of velvet black beer under a smooth, creamy white head that sits just above the lip of the pint glass. In other words, pouring Guinness the right way is an art.

That art goes way back. In 1759, Arthur Guinness leased property for the Guiness Storehouse at St. James\u2019s Gate in Dublin for the following 9,000 years at an annual fee of just $65. Guinness has been made the same ever since: from roasted barley, hops, yeast and water. More than 150 countries brew it, and over 10 million glasses are poured daily. Plus, you can also cook with it; the Guinness Storehouse has a comprehensive list of signature recipes.

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