As St Patrick's Day rolls back around, beer guzzlers from far and wide will no doubt be flocking to get their hands on a pint of Guinness.
But pouring the perfect Irish stout is trickier than it might seem, with drinkers oftentimes left gaping at the horrors of huge frothy heads.
Thankfully, help is at hand, as scientists have revealed the perfect way to pour a pint, whether it's from draught, bottle or can.
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Unlike a lager or an IPA which can be poured into a pint glass at once, the key with a Guinness is a two-part pour technique.
It advises that the Guinness Draught should be poured into a dry glass at a 45 degree angle until it is around three-quarters full.
If pouring from a bottle, the Irish stout company recommends a similar approach of tilting this towards a glass at a 45 degree angle, not allowing these to touch at any stage.
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Guinness explains: 'Pour slowly in one single go, the bottle shouldn’t touch the glass at any stage. As you reach the end of the bottle, the head comes just over the top to create a beautiful tanned head. Your perfect Guinness is now ready to drink.'
Despite this advice, Professor William Lee at the University of Huddersfield suggested pouring draught could be a much faster process that is currently 'as much about marketing as it is the physics'.
He explained: 'It has become a time-honored ritual in pubs around the world. A bulk of that time is the settling. But this time period is as much about marketing as it is the physics. You may be waiting longer than you would for another beer, but that's by design.'
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If pouring from a bottle, the Irish stout company recommends a similar approach of tilting this towards a glass at a 45 degree angle, not allowing these to touch at any stage
Unusually, the bubbles in Guinness pint also sink rather than rise which he claims is due to the shape of the glass walls that push them downwards.
'As it sinks it carries the bubbles with it. So that's why you see the sinking bubbles in Guinness with the small bubbles, which get carried down by the currents, ' he added.
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In a video for Tech Insider in 2018, he said: 'Every Guinness is supposed to be poured into a specially crafted tulip glass. But that glass is designed to manipulate the bubbles in the beer to turn the pour into a performance, making you wait longer than you need to.'
In response, Anna MacDonald, Category Marketing Director Beer at Diageo GB said: 'A beautiful, great tasting pint of Guinness Draught is served using our famous 'two-part' pour. First, pour the Guinness Draught into a clean, dry Guinness pint glass tilted at 45 degrees, until it is three-quarters full.
'Now, it’s time to wait! Allow the surge to settle before filling the glass completely to the top, creating the perfect pint!'
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If you want to make pouring a pint even easier, engineers at the Dublin brewery have also released an 'ultrasonic' device called 'Nitrosurge'.
The 'ground-breaking' £25 electronic contraption attaches to the top of a Guinness can and pours a perfectly-straight jet of liquid – as if it's coming from draught.
After coming to Ireland in September 2021, the Nitrosurge device is now available at Tesco and will come to additional UK retailers later this year.
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'We know people want the option of enjoying the iconic two-part pour and the cold, smooth taste of Guinness wherever they are, ' said Neil Shah, head of Guinness GB.
'With Nitrosurge, we've pushed the boundaries of technology to give Guinness fans an enhanced pouring experience which delivers beautiful, great tasting Guinness, every time.'
Recent research has revealed that stout bubbles 'fall' because of the drink's traditional glass shape - which typically curves downwards from the top.
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This changes the liquid's density within the glass as bubbles are shifted away from the wall, forming a dense region near the edge.
In essence, the bubbles are obeying the laws of physics in that they are 'trying' to rise through the liquid, they are just being pulled down by fluid circulation.
Recent research has revealed that stout bubbles 'fall' because of the drink's traditional glass shape - which typically curves downwards from the top
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Dmg media Contact us How to complain Leadership Team Advertise with us Contributors Terms Do not sell or share my personal information About MailOnline Privacy policy & cookiesHow confident are you in your pint-pouring technique? Do you want to learn how to pour the ultimate pint of Guinness? Master Brewer Stephen Kilcullen shares the history behind the two-part pour and his expert advice on how Guinness is poured, stored, and drank.
The perfect pint of Guinness is a unique experience in the world of beer. It's certainly a matter of taste; but it's also about presentation, temperature and distinctive layers that create an impeccable pint of clear, dark stout topped with a white, dense, creamy foam. But what makes it truly special to me is the fact that every time you order a fresh pint, for a brief moment, you're connected to over 250 years of history, since Arthur Guinness signed a 9000 year lease on a property at St. James’ Gate in 1759. It's the way we've poured our draught stout for centuries, and it’s more relevant than ever.
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Prior to the 1950s, the main Guinness variant was Guinness Extra Stout, a carbonated beer. This beer was brewed at St. James’s Gate in Dublin, Ireland and left the Brewery in wooden casks. The beer was then bottled, labeled, and sold locally.
A much smaller percentage was served from a tap and was, what we call today, real ale. The really interesting part is that until 1959, Guinness Stout was blended, at the bar, from two different casks, and required the skilled hand of an experienced publican in order to present a perfect pint.
According to Eibhlin Colgan, Guinness Archivist, these two casks contained Guinness stout of different ages. One held a younger stout that was probably more carbonated and lively, while the other held an older stout that had matured in the barrel, gaining depth and flavour not present in the young stout. When blending, the ideal mixture was filling the glass ¾ full with the older stout and then topping it off with the younger stout. A two-part Guinness pour. That means pouring a Guinness on draught has been done with two pours for literally hundreds of years.
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When our nitrogentated stout was being perfected by Michael Ash and his team in late 50’s and early 60’s, our brewers and scientists noted that, in order to attain a solid, substantial head, a two part pour was optimal. Fill ¾ of the glass, set the beer aside and allow the tiny bubbles to surge and
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