The art of pouring a perfect pint of Guinness

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Reader Comments (Page 1 of 1)

3-17-2008 @ 7:00PM

Joe said...

When I was promoted to a bartender in a pub here we spent an hour learning this. A lot of our customers are Irish/Aus/NZ/English and you would be demoted to bussing tables for the day if a customer complained. Also, it's poor form to have spillage, you want the foam to start at the 50cl(1 pt) mark (if you're in the EU) and continue up to a thin foamy muffin top.

Extra points for drawing a clover in the foam.

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