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Correct way to pour Guinness Guinness takes 6 minutes to pour a pint, when poured correctly. In England a bar man pulls a pint of Guinness in 15 seconds, the same as a pint of bitter or lager. In Ireland the Guinness drinker has learned that waiting is a necessary preliminary to enjoying a pint. The Irish Guinness drinker chats to neighbours at the bar and to the bar staff, while waiting for a good pint. The person behind the bar will pull two thirds of a pint, slowly and leave it to stand for three minutes. The pint is then filled to an inch from the top of the glass and left to stand for another two minutes. THEN the pint is topped off, with a rich creamy head that lasts all the way down the pint, provided it is drunk fairly quickly. Forget ice-cold Guinness. It is best served at cellar temperature or slightly chilled. Unfortunately the Guinness people now visit pubs and insist that the temperature of the Guinness served is at fridge temperature or lower. The best Guinness is also served at pubs where there is a good draw on the barrel and the beer is not sitting in the pipes for too long.

Contributed by philtrate on March 11, 2008, at 5:56 PM UTC.

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