The Art of Pouring the Perfect Pint of Guinness

It is very important to learn how to properly pour a Guinness as Guinness drinkers tend to be serious about their Guinness. They understand that once they've ordered a Guinness, it will take some time for the perfect pint to be poured and served.

The "perfect pint" of stout Guinness is the product of a lengthy "double pour", which according to the company should take 119.53 seconds (2 minutes). It pours slowly and uses a different gas than the other draughts on tap. As Guinness claims,

"Good things come to those who wait."

It has two stages. In the first stage the tap is pulled forward and the glass is filled to about 3/4 full and then left to cascade and settle before finishing the pour by pushing the tap backwards in the second stage. The reason for letting the stout settle before continuing with your pour is that there will be too much head if you pour in one go and all the bitterness is in the head. The stout will taste off-balanced.

Guinness is one of the best known stouts around the world. Originally brewed in St James's Gate Brewery, Dublin, it then moved to the Park Royal in London where it was brewed for nearly 30 years. And, as of 2005, Guinness is now brewed in its birthplace where Arthur Guinness originally opened the first Guinness Brewery in St James's Gate Brewery, Dublin in 1759.

It is said that the stout gets its distinctive "toasted " or "c aramel " flavours from being treated with something called isinglass, which is basically processed fish bladder. This isinglass is a form of collagen used for clarification in beers and wines which also reduces yeast. Guinness stout is also made with barley, hops, brewers yeast, and water.

Some studies have shown that Guinness is beneficial for the heart. It has antioxidant compounds that slow down cholesterol. Although Guinness doesn't claim any health benefits, they did run a famous campaign in the 1920's that read:

"Guinness is good for you."