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Slide Guinness - The two-part pour Barman How should Guinness Draught be poured? In the pub or bar the perfect pint of Guinness Draught is served using our famous 'two-part' pour. First, start with a clean, dry glass. Pour the Guinness Draught into a glass tilted at 45 degrees, until it is three-quarters full. Allow the surge to settle before filling the glass completely to the top. Your perfect pint, complete with its creamy white head, is then ready to drink.
At home, you should let the can chill for at least 3 hours before pouring the contents of the can into a large glass in one smooth action.
How to pour the perfect beer Whether you’re a bar or restaurant owner, or a regular guy/gal with a kegerator at home, pouring a proper pint is imperative (try saying that five times fast). It’s important not only for presentation, but for taste as well.
If you’re interested in pouring a proper – dare I say, perfect – pint, then check out these 4 steps. Even if you think you already have what it takes, I’d challenge you to read it still. Who knows? You may be missing something. If not, at least your skills will be reaffirmed.
Start With A Clean Beer Glass If you really want to pour the perfect pint of beer, then you need to pour it in a clean beer glass. A clean beer glass has been thoroughly washed and sanitised to remove any contaminants that will taint the flavour or aroma of your beer. More importantly it allows CO2 to properly escape to the top of your glass. If your glass of beer has a little bubbles clinging to the sides of it, then it is not a clean glass. How to pour beer from a tap Step 1: Hold your beer glass at a 45-degree angle. Keep the glass a bit below the faucet, and make sure it doesn’t touch the faucet. Dirt, dust or spilled beer on the outside of the faucet or bacteria inside the faucet can contaminate your beer.
Step 2: Open the faucet quickly and swiftly (seriously, don’t be shy about it), and begin pouring beer down the side of the glass until it is about half full. It’s also important, if you’re using a longer tap handle, to grab it from the base of the handle. Too often, people grab from the top of the handle, and end up snapping it right off.
Step 3: Once your beer is about half-full, gradually bring the glass to an upright position, and aim for the middle to start crafting your head. You can also slowly add distance between the tap and the glass as you approach your finish to improve the head even further. A good head is somewhere between 1 to 1.5 inches or 1 to 2 fingers wide.
Step 4: When your glass is full, close the tap quickly and swiftly – again, not too forceful, working it from the base. Now, it’s time to drink.
How to pour beer from a bottle or can Beerbottle Step 1: Open your bottle or can, and hold your glass just below it at a 45-degree angle.

Step 2: Pour the beer slowly down the side of the glass. Aim for the midpoint of the glass as you pour. This allows the beer to flow smoothly without splashing or releasing too much of the carbonation.

Step 3: Begin to tilt the glass upright as the level of the beer reaches the top.

Step 4: Once your glass is at a 90-degree angle, pour the beer into the centre of the glass to create a proper head of foam. Just like with on draft you can add a little distance between your glass and the bottle or can to help create the right amount of head.

That’s all easy enough to follow, right? Believe it or not, the way you pour your beer is as important as what you choose to serve it in. Cheers to good beer and perfectly poured pints!