Pouring the perfect Guinness is a celebrated art form to Irish purists. Quigley’s bartender Kelsey Scheuer recently showed PN the art of the perfect pour.
The process begins by firmly holding a Guinness glass at a 45 degree angle.
With the beer pouring smoothly hitting near the top inner rim, the beer reaches the harp and the glass is straightened.
Patience – hands-off – surge and settle. The beer is allowed to surge and settle. The Nitrogen bubbles surge downwards creating the iconic cascading affect and a creamy head forms at the top.
Once the beer has settled, it is topped off and ready to serve. And, a skilled Guinness pourer might even include a shamrock in the creamy head.
Savouring the Guinness is just as important as the pour. Bring some cream to your lips to appreciate the sweet maltiness, roasted flavors and slight bitterness. Slainte!
