Posted on 03/17/2026 5:23:55 PM PDT by fruser1
A cool, refreshing pint of Guinness is a traditional and delicious way to celebrate St. Patrick's Day.
But coaxing out the perfect cascade of lively bubbles and a thick, creamy head is an art that puts even the best bartenders to the test.
Now, scientists have revealed the exact method for pouring the perfect pint of stout.
And they agree that the famous 'two–stage pour' is far more than just a marketing gimmick.
However, experts say there is no magical perfect time to let your pint rest between pours, with exact timing coming down to the sharp eye of an expert barkeep.
Dr Andrew Alexander, a chemical physicist from the University of Edinburgh, told the Daily Mail: 'The pause allows for the bubbles rushing around in the liquid in the first step to calm down, rise to the top, where they end up at the foam at the head.
The secret to the perfect pint of Guinness is understanding the unique physics of the thick stout's fizz.
Rather than being pumped with carbon dioxide like fizzy lagers, the black stuff gets its subtle bubbles from nitrogen.
(Excerpt) Read more at dailymail.co.uk ...
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I have difficulty finding Guinness Extra Stout around here. It’s always sold out.
1: Prepare a very clean, tulip–shaped glass.
2: Chill your Guinness to 42.8°F (6°C).
3: Hold the glass at a 45–degree angle and place the tap nozzle close to, but not touching, the glass. Aim for the top of the gold harp on a Guinness glass.
4: Fill the glass until the beer just reaches the top of the glass.
5: Set the glass down upright and wait for one to 2.5 minutes.
6: Hold the glass upright and slowly top the pint up with more beer until the foam bulges slightly over the rim.
1. Aim directly for the toilet.
Not a stout fan, I see. 🤣
Guinness delenda est. Not a fan ever since they boycotted the NYC St. Patrick’s Day parade over the homosexuals not being permitted to march under their own banner, back in 2014.
Sorry, but my beer has to be exactly 32 deg. to be perfect.
42 is WAY TOO WARM!
A true pint glass would have a mark toward the top of the glass that legally Great Britain pubs have to make sure the alcoholic beverage is not below that line, in other words you can’t sell a glass of alcohol with a big creamy head, the alcohol has to be up to that line, and the head above the line. Maybe someone can post a picture of a pint glass with the line.
Oh you got me with that!
I was in Galway years ago with friends who were Irish & we went to a tourist pub because they were looking for American women. I remember one of them ordering the first pint and the bar tender served him the pint with an inch of foam. Pushed it back to the bartender and said he paid for a full pint. After he knew he was dealing with Irish, he’s serve it traditionally to us and the tourists were still getting their inch of foam.
Pour it into your worst enemy’s glass instead. Not going to foul my glass with that vile concoction.
Ah Guinness. The “Emperor’s New Clothes” of Beer.
I’ve watched the masters do it while sitting in Dublin Pubs. You drink Guiness the first day then you realize everyone is drinking Murphy’s so you switch. Its better.
That’s where it eventually ends up.
Believe me, I did try.
:)
It’s been years since I’ve had a Guinness. Not that I wouldn’t mind but I watch my calories and as beers go, Guinness is one of the highest calories per glass if not the highest.
I learned to like it on tap while in Ireland in the 80’s. Of course you have to fight down the first half a pint. Then I think your taste buds are numbed and it tastes great after that.🤣
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