How to Pour the Perfect Pint

With St. Patty’s Day around the corner, and many of you signed up to participate in the World’s Largest St. Patrick’s Day Party (details here), I thought it might be a good idea to know how to pour the perfect pint.

So I spoke with Fergal Murray, the Master Brewer for Guinness (that’s him on the right), and the mastermind behind the Perfect Pour. It’s a 6 step process/ritual that Murray came up with to make sure you get a great looking Guinness and a great tasting Guinness every time.

“The pint must be crafted and looking perfect and beautiful,” he says. “We taste with our eyes first.”

And who are we to argue with a guy who has made a living drinking beer? So here are Fergal Murray’s 6 Steps to Pouring the Perfect Pint. I expect you’ll be following these directions as you party next week.

6 Steps to Pouring the Perfect Pint:

1. Start with a clean, dry glass. Murray recommends using a 20 oz pint glass with the Guinness logo.

2. Hold the glass at a 45 degree angle, point the faucet at the harp logo, and, this is important, never allow the spout to touch beer or glass.

3. The Pour. Pull faucet down for a “nice easy pour” and allow beer to fill the glass 3/4 of the way. -You will see what Murray calls the Settle and Surge. This is when the nitrogen is released, cascading bubbles form.

4. The Settle. “Allow the nitrogen bubbles create the theatre and wonderful surge event, creating the beautiful creamy head,” according to Murray. This builds strength in the head, which is critical to the taste.

5 The Top Up. Now that the beer has settled and there’s a distinct gap between dark liquid and the head, top up the glass slowly to create a domed effect with the head “proud” of the glass.

6. The Presentation. Give the creation of the perfect pint to the adoring customer… or enjoy yourself.