A pint of the Guinness is a must if you’re having a drink in Dublin, Ireland. But did you know there’s a very precise and correct way it should be poured?
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Culture Trip pulled up a stool at the The Swan bar to find out exactly how it should be done. The Swan, established in 1661, has been part of Dublin life for centuries, so seemed the perfect place to enjoy a pint of the black stuff.
First hold the glass at a 45º angle and begin to pour the Guinness from the pump, slowly tilting the glass upright as it fills.
When it’s nearly full, with just 2cm remaining, stop pouring and let the head develop, this should take about three and a half minutes. The stout will begin to settle, turning from a cloudy, creamy brown to a dark, ebony black.
The final touch is ’topping off’, where the last space in the glass is filled with stout from the tap. This is when some barman add a Shamrock or other design into the head, the original latte art, but it’s not really necessary.
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