Guinness pour

Didn't you just write five paragraphs doing just that?

For what it's worth, I don't mind Guinness either.

 

I went to Ireland a couple of years ago; every bartender I came across knew exactly how to pour a Guinness. Here, there are other stouts I like better so it's moot. But I have been known to send back an incorrectly poured RIS.

 

What was I shoving down your throat? I gave my opinion. Did you actually read the 5 paragraphs?

Nice Cherry pick, btw

 

Hmm well this is something I have been thinking about other then the Guiness being poured wrong. It is true that not all bar tenders have love for beer as they should.

Case in point: Everyone where I went to in Casper Wyoming, the spout touched the inside of the glass. Is this a culture of ignorance that makes beer servers/bartenders serve incorrectly? Well as it were then, if it is a craft beer place then I would hope that beer is being poured correctly out of respect for the brewers.

As well this is why I feel that being a Cicerone will help so I can teach and learn, too, many ways we can make our beer experience better.

 

Guinness is on nitro, most Imperial Stouts are served on a regular draft line.

So what are you considering an "incorrect" pour? Too much/little head?

 

I think the issue is that the current version of Guinness Draught comes across as fairly bland, and many in the craft beer community feel that the nitro serving style is just an inferior attempt at mass producing the cask serving method. I have no idea about the history of any changes to the grain bill, but Guinness of 250 years ago was obviously not served on nitro.

The bottles of Extra Stout and Foreign Extra Stout are much better.

 

IDGAF how my Guinness is poured, but don't mess with my hefe. I hate seeing a greenhorn tip my hefe and let the foam pour off...

 

The foreign stout is my favorite, at this point in my drinking life, but I'm guessing the nitro was a method of making the stout last longer freshness wise and an easier method of transportation. I cannot speak to the history because I really don't know, but speaking for myself, it's become blander because my palate has changed immensely. I still enjoy it, but like I said on the last page, many, many stouts have passed Guinness by leaps and bounds at this point. I just respect where it's come from and where it's brought me.

 

Can I have a seat at your table in this nirvana? It sounds like heaven to me!

 

I wouldn't even be at BWW in the first place.

 

The only proper way to pour a Guinness is directly down the drain.

 

They drink it because your average bar in the US won't have any other Irish stouts, so it's the only option if that's the style you're looking for.

 

It was recently posted that Bass will be going through a 'revitalization' this year, so as soon as those new bottles hit the stores I'm definitely grabbing a 4-pack of Guinness cans. I doubt they will last the first night .

I don't buy them very often either, these days, but could happily pound them when I'm in the mood.

 

That's what I figured this thread would be about, actually- a bartender not topping off. Then again, the way I have poured it from the nitro cans, they don't seem to lose very much volume when they eventually settle out.

 

In those days Guinness was cask conditioned and did indeed need special treatment when being drawn.It was also common to mix Guinness from casks of different ages at the bar.Nitro Guinness is nothing like that , the only difference in the way you pour it is how long it takes to settle and how much head you get.It's a travesty of a once great beer.

 

I'm from Buffalo, NY Home of the chicken wing, 1000 places I'd go around here before BWW
Had a Guinness served in a plastic cup once because of the rules of the bar's patio. Not the most enjoyable beer I've ever had.

 

Guinness Extra Stout Ftw.
And ya, if someone just fills a glass of Guinness for me at the bar, who cares. I'm only drinking it cause there's no better options. And it still tastes the same regardless of how you pour it. Although it's cool when they draw Homer Simpson in the foam. Bonus points for that.

 

Yes, and I actually agree with what you said, I also enjoy a Guinness, who caers what others think.

Maybe you didn't necessarily force anyone to read it, but you still gave your opinion (ranted as you said) on an open forum. My apologies though, I didn't mean to cherry pick. I did read the entire post.

 

Just a bit of a sidenote to these videos. Well it isn't really a sidenote when I'm talking about pouring. That Guinness glassware in the first 2 videos was always the hardest I found to pour a Guinness pint into when I worked in a pub in London as I found the "straight" ones to be much better to pout into.

But getting back to the main crux of the OP, I always when I poured Guinness allowed it to settle before "topping" it off.

The only deficiency in my pouring was that I never got the patented shamrock in the head.