People in Ireland will tell you: It’s not as easy as it looks. Sure, most people think pouring Guinness calls for a 2-part pour (the first to settle, the second to top it off).
But in reality, it’s so much more than that. Pouring a Guinness involves a precise process to achieve a settled heavy mass of velvet black beer under a smooth, creamy white head that sits just above the lip of the pint glass. In other words, pouring Guinness -- the right way -- is an art, and that art goes way back.
In 1759, Arthur Guinness leased property for the Guinness Storehouse (Guinness headquarters) at St. James’s Gate, Dublin, for the following 9,000 years -- at an annual fee of just $65. Guinness has been made the same ever since: from roasted barley, hops, yeast and water. More than 10 million glasses are poured daily.
We took a trip to Ireland to the Guinness Factory (along with a little golf mixed in between the drinking) and learned everything we could; from the process of Brewing Guinness, The Perfect Way to Pour a Pint of Guinness, and of course the perfect way to drink a pint of Guinness!
We've done all we could to bring the experiences from our trip to Ireland and the Guinness factory to all of our friends and neighbors in Metro Detroit, and we hope you'll join us for a pint soon!
Dan, Dennis & John