What is the proper method of pouring Guinness from a can?!
What is the proper method of pouring Guinness from a can?
Yes, I know the best Guinness is draught. But living in the U.S. and occasionally wanting one without going out, what is the proper way to pour it from a can? Thanks.
Answers: Guinness Draught utilizes nitrogen to create it's characteristic head, unlike most beers which use carbon dioxide. Carbon dioxide mixes with liquid, nitrogen does not. This is why beer continues to emit bubbles, while Guiness Draught, once settled, does not. With the rocket widget cans and bottles, you can pour it straight into a pint glass without tilting the glass, and you don't have to let it settle halfway. It will settle out perfectly every time. When pouring from the tap, you should ALWAYS stop halfway to let it settle. You may notice that Guinness from the tap is slightly more fizzy than the cans and bottles. This is because there is a small amount of carbon dioxide in the keg that is not present in cans and bottles. There is NEVER any need to tilt the glass when pouring Guinness Draught, regardless if it is from the tap or cans or bottles. Because the head comes from nitrogen rather than carbon dioxide, you get the perfect head every time. Open can. Allow it to breath and settle for a minute. Pour contents into mouth. Open the can, tilt glass, pour slowly. Allow the beer to settle for a couple of minutes before drinking. There are two methods that are considered appropriate.
1. Straight pour: Place an English Pint glass on the counter and slowly poor the Guinness in to the glass hitting dead center of the glass/beer. At about 3/4 of the can stop and let it settle. Once the head has settles for about 1 to 1 and 1/2 minutes but is not completely gone, continue pour the remaining 1/4 in the same manner.*****
2. Tilt pour: For a Shaker (Standard American pint glass or English style) Hold glass in one hand at a 45 degree angle and slow pour the Guinness into the glass hitting at about half way up the glass. When about 1/4 of the beer is remaining in the glass turn it upright and vigorously but gently pour remaining beer. This last step is usually done by maintaining the same slow pour speed used for the first 3/4 of the can, but by lifting the can about 10 to 12 inches from the glass
With either method, don't give the beer to much time to settle. Just enough for the colors to all blend. The head is there for a reason. TO PROTECT THE BEER FROM TO MUCH OXYGEN!
**** This is the method promoted by Guinness. i usually do an agressive pour. open and turn can upside down until about 3/4 full. remove can and let settle about a minute. then pour the rest in to top off. works great. and is quite fun to do. I just drink it straight from the can. However, if is has one of those oxygenated balls inside, you will always need a larger glass than the contents on the side of the can.
Slow...........is always best for Guinness regardless of protocol. Back home, the barman just keeps pouring and people keep drinking Always into a glass first. Never straight from the can.