According to Diageo, there are six steps to "perfection" when pouring a pint. How annoying is it when a bartender does not follow the below steps? Train your bartenders in these steps to ensure you keep your hardcore Guinness aficionados happy.
1. The Glass
· Select a cold, clean, dry pint tulip glass.
· This should be correctly branded.
· Always handle the glass by the base. Do not touch the lip area of the glass for hygienic reasons.
2. The Angle
· Hold the glass at a 45 degree angle to the tap just below the spout.
3. The Pour
· Pull the tap handle fully forward and allow the Guinness to flow down the side of the glass.
· Slowly straighten the glass as it fills.
· Shut off the tap when the Guinness is approx 15 – 20 mm ( ½” – ¾”) from the top.
· Never put the tap spout into the Guinness.
4. The Settle
· Place the glass in clear view of the customer on the settling tray.
· Allow the Guinness surge to settle. This takes approximately 2 mins.
5. The Top Up
· Hold the glass straight under the tap spout.
· Push the tap handle backwards and fill the glass so that the head is just proud of the rim.
· This is called “back for black”
· Never put the tap spout into the Guinness
· Avoid overfilling the glass and never use a knife/spatula.
6. The Presentation
· Present the perfect pint to the customer with a steady hand and no overspill.
· When using a branded glass the brand logo should be facing forward to the customer.
This procedure is exactly the same when serving a glass or half-pint of Guinness.
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