Pouring Guinness
Discussion
When did the pouring of Guinness become a two part exercise ?
There was a conversation at work today and a guy insisted that the two pour was correct and had always been done.
When I started drinking it, over 30 years ago, I am sure it was poured to the top of the glass then allowed to settle a little then topped off, I tasted fine then and it tastes fine now, I certainly don't notice any difference.
It only seems to be the last ten years or so that every bar pours around half then waites a couple of minutes to finish the pour, or did I just not notice it being done before?
There was a conversation at work today and a guy insisted that the two pour was correct and had always been done.
When I started drinking it, over 30 years ago, I am sure it was poured to the top of the glass then allowed to settle a little then topped off, I tasted fine then and it tastes fine now, I certainly don't notice any difference.
It only seems to be the last ten years or so that every bar pours around half then waites a couple of minutes to finish the pour, or did I just not notice it being done before?
The two part pour using a bar font is
1. Clean cool glass tilted to 45 degrees
2. Pull tap handle all the way down and pour guinness onto glass wherethe harp is
3. Pour until the glass is as full as the guinness name (about 3/4)
4. Leave to settle until not cloudy
5. Push tap away from you for slower flow and top up the last quarter
6. Leave to settle (you shouldnt need to chop off any of the white head)
7. Serve/ drink
You dont need to do this with cans as they have a widget which does somethkng majical in the can.
1. Clean cool glass tilted to 45 degrees
2. Pull tap handle all the way down and pour guinness onto glass wherethe harp is
3. Pour until the glass is as full as the guinness name (about 3/4)
4. Leave to settle until not cloudy
5. Push tap away from you for slower flow and top up the last quarter
6. Leave to settle (you shouldnt need to chop off any of the white head)
7. Serve/ drink
You dont need to do this with cans as they have a widget which does somethkng majical in the can.
always been 2 part pour in any pub in eire, and thats going back ... probably at least 40 years or so, (based on when my dad went there first)
i was taught the 2 part in my pub job, so thats 16 years ago, although they didn't realise i could do pretty pictures til i showed off on match night, great tips
i was taught the 2 part in my pub job, so thats 16 years ago, although they didn't realise i could do pretty pictures til i showed off on match night, great tips
CarTimeNow said:
always been 2 part pour in any pub in eire, and thats going back ... probably at least 40 years or so, (based on when my dad went there first)
i was taught the 2 part in my pub job, so thats 16 years ago, although they didn't realise i could do pretty pictures til i showed off on match night, great tips
Interesting, I don't remember the two part pour even in Ireland back in the 70s, though I was only there a few times and it was Northern Ireland. i was taught the 2 part in my pub job, so thats 16 years ago, although they didn't realise i could do pretty pictures til i showed off on match night, great tips
It's not daft it all 'part of it'
Otherwise the whole thing about going out and drinking when you don't need to is - ISN'T IT...?
Think about it....
If we didn't want pretentious bulls
t, we'd drink water, orange squash, or perhaps 1 beer....
If we wanted to get pissed we'd drink spirits, quickly, shag and go to sleep....
Its all pretentious BULLst and that's exactly what going out for a beer is! 
Otherwise the whole thing about going out and drinking when you don't need to is - ISN'T IT...?
Think about it....
If we didn't want pretentious bulls
t, we'd drink water, orange squash, or perhaps 1 beer....If we wanted to get pissed we'd drink spirits, quickly, shag and go to sleep....
Its all pretentious BULLs
t and that's exactly what going out for a beer is! surely letting the first part settle will allow the barman to gauge how much head is in there (snigger) then topping it up as needed. When you pour it all the way to to the top you don't have a clue how its going to turn out because it takes an age to settle. It could end up half foam half Guinness.
If my theory is bks and it is indeed all marketing then fair play to them, second only to Jesus Christ himself in terms of making people believe off the back of habbit and long tradition.
The 2 part pour has one advantage if nothing else, and that is the basis for all their awesome ads over the years, the whole "good things come to those who wait" malarky
If my theory is b
ks and it is indeed all marketing then fair play to them, second only to Jesus Christ himself in terms of making people believe off the back of habbit and long tradition.The 2 part pour has one advantage if nothing else, and that is the basis for all their awesome ads over the years, the whole "good things come to those who wait" malarky
Edited by dazwalsh on Thursday 7th November 16:27
Hoover. said:
might be marketing bks....... but at least barmaid is taught to pull a pint which ain't half creamy head 
:snigger: maybe she shouldn't be taught
best tips i ever got was with the rude drawings ks....... but at least barmaid is taught to pull a pint which ain't half creamy head :snigger: maybe she shouldn't be taught
drfrank said:
Guinness is Guinness the world over ! I lived in Ireland for 8 years and whilst there are good and bad pints it had more to do with conditioning of the beer and not the beer itself. Poor line cleaning etc will lead to a bad pint whether it be ale, Guinness or lager
very true, the club my irish family frequent knows when most people will be in, so has several part poured ready and top up whe the chaps arrive, they swear it makes a better pint
PedroB said:
The two part Guinness pour is nothing but marketing, as it adds nothing to the taste or texture of the drink.
Diageo spend hundreds of thousands of pounds employing people to go round the country to teach and ensure 'perfect pour'. A bit daft really.
They're not doing a very good job then.Diageo spend hundreds of thousands of pounds employing people to go round the country to teach and ensure 'perfect pour'. A bit daft really.
drfrank said:
Guinness is Guinness the world over ! I lived in Ireland for 8 years and whilst there are good and bad pints it had more to do with conditioning of the beer and not the beer itself. Poor line cleaning etc will lead to a bad pint whether it be ale, Guinness or lager
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