The News Herald (Willoughby, OH)
Guinness pour takes plenty of practice
You can’t just slosh this brew into any old glass, according to its fans
Those who enjoy a Guinness enjoy it as long as it’s poured correctly.
If it’s not, the bartender will likely hear about it.
Pouring a beer in a glass might not seem like a big deal for the casual beer drinker.
For a Guinness drinker, it’s serious business.
Ask Bisy Dickson, the 27-year-old general manager for Hooley House in Mentor.
“Customers that order a Guinness know what the perfect pour is,” said Dickson. “
Absolutely they know a good pour and a bad one. If you do it wrong, they get very upset. People drink Guinness for the flavor.”
Guinness is one of the most popular beers in the world.
It originated in 1759 in the brewery of Arthur Guinness at St. James Gate brewery in the capital city of Dublin, Ireland. It’s brewed in more than 50 countries now, and available in more than 120. It’s a dark beer, and contains 198 calories, but those who enjoy the beer aren’t likely counting calories.
For lovers of Guinness, it’s all about the flavor. To savor it, the pour has to be just right.
The pursuit of a perfect Guinness pour is serious business. Dickson said a Guinness representative visited Hooley House about a month ago to teach a pouring class and train the bartenders. That’s not an uncommon practice for the company.
“(The pour) is part of the Irish culture,” said Dickson.
The process is complicated, said Dickson, and takes practice.
It takes four steps and encompasses two minutes. First is the pour, then the surge and settle, followed by the top off and finally the presentation.
Here are the keys for a perfect Guinness pour, according to the company’s presentation catalog:
• Use a 20-ounce Guinness-issued glass.
• Start the pour by holding the glass at a 45-degree angle.
• Pour the glass to threequarters full.
• Let the beer sit for 120 seconds.
“The longer it sits, the better the flavor,” said Dickson.
• The second part of the pour raises the head to just about the rim. Pushing the tap back during the second pour gives the best control.
• Serve with no overspill and the Guinness logo facing the customer.
The key, said Dickson, is the head of the beer.
According to Guinness, 80 percent of customers reject a pint not served using the two-part pour.
“I’ve seen a lot of customers return a Guinness because of a bad pour,” said Dickson.
The sign of a good pour, according to Guinness is a foam head of about a halfto three-quarters inch high with no large bubbles.
Another key is the temperature of the beer. According to the Guinness Master Brewer,
“The best balance of malt hop flavor is achieved at 41 degrees. Guinness should never be served warm.”
If the beer is too cold, it will cause a thin head and a lack of creaminess.
Too warm a temperature will form a light, fluffy head.
Dickson said Hooley House cleans the pipes to its Guinness kegs regularly (the company recommends every two weeks). The spout on the beer tap is also cleaned nightly — further proof the perfect pour of a Guinness beer is a serious endeavor.
The sign of a good pour, according to Guinness is a foam head of about a half- to three-quarters inch high with no large bubbles.