6 STEPS TO PERFECTION

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.