Hold it at a 45° angle.
Toggle stout lever until pour reaches the golden harp.
Stop.
Upright the glass and let it sit for about 119.5 mins until the cloud of gas (aka the surge) settles and the liquid calms to a ruby red (it looks black on the naked eye, but try holding it up against a bright white light and you'll see it!).
Top up the stout till the frothy head reaches the rim of the glass.
Stop.
This is Guinness's perfect serve, also called the ‘two part’ pour.
It takes more than 2 minutes for a perfect pint to be poured and the best of establishments make you wait for your pint. If your stout comes out too soon, especially in a busy establishment, you can be sure that it's not done the right way, and you should send it back.... or never go there again :p
Bartenders at Guinness outlets are trained to get the perfect pour right with Guinness Malaysia through the Heineken Malaysia Star Academy. The trainers travel across the country to do this and over the past month, they have shortlisted 8 of the best perfect pint pourers from hundreds of trainees from Central, North, South and East Malaysia.
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| The 2018 finalists. (Image: Guinness) |
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| Sales Director Mr Andrew Woon, Marketing Director Mr Jiri Rakosnik & Finance Director Mr Szilard Voros with the 4 winners: Alwin Goh, Henry Lai, Julio Jeremy, Kenny Loo (Image: Guinness) |
FA says hi!
For more: www.facebook.com/GuinnessMalaysia.
- Jon
