10/29/2005
Guinness
A friendly reminder…
A Guide For The Un-Initated To Buying Guinness In An Irish Pub
1 Choose your pub carefully. A pint of Guinness does not appreciate loud music, loud people or bright flashing lights.
2 Ask politely for a pint of Guinness. Depending on the pub, it is possible to catch the barmans eye and mouth the word “pint”, he will translate this accurately.
3 The barman will fill the glass between 70% and 80% capacity. It will then be put to the side for a few moments to allow it “to settle”. Once the brownish liquid has almost turned to a solid black the barman will then fill the rest of the glass. NB: do not under any circumstances take the glass before it is filled. Some virgins seem to think that the settling stage is the final stage and walk away with an unfinished pint. At this point we Irish DO understand the predicament, but I assure you it causes endless mirth as well.
4 Once you have received your pint, find a comfortable stool or seat, gaze with awe into the deep blackness, raise the pint to your mouth and take a large mouthful. Be firm.
5 A good pint can distinguished by a number of methods. A smooth, slightly off- white head is one, another is the residue left on the inside of the glass. These, surpise surprise, are known as rings. As long as they are there you know your’re okay. A science of rings is developing - the instance that comes to mind is determining a persons nationality by the number of rings (a ring is dependent on a swig of Guinness each swig leaving it’s own ring). An Irishman will have in the region of 5-6 rings (we pace ourselves), an Englishman will have 8-10 rings, an American will have 17-20 (they sip) and an Australian won’t have any at all as they tend to knock it back in one go!
6 As you near the end of your pint, it is the custom to order another one. It is a well known fact that a bird does not fly on one wing.
— mo:Blogged
Filed by Ken at 10:31 pm under General
Ken,
Excellent pour directions. Having owned an Irish Pub and being a Guinness lover I had a devil of a time making my bar tenders take the time to pour a proper pint. So one evening I simply went around the other side of the bar and as the bartender slapped up “latte” colored Guinness in a single pour to my clients, I went over to each one and told them, “I’m the owner and I apologize for that nasty pint they just poured you. Send it back and tell them you want a “proper pint” and I’ll cover your cost on this one, but don’t ever settle for less in my Pub or I’ll throw you out!” It worked like a charm. The bartenders were buried in badly poured Guinness they had to re-pour properly, and from then on they knew both myself and my customers expected the “proper pint” be poured. We can swap other stories as I have a friend from Dublin who made me a Guinness urn for when the time comes. It’s big enough for me ashes and two pints. The only problem is my wife says she’ll be damned if I sit around the house after I die just savoring the Guinness!