The Mystery Behind Pouring the Perfect Guinness: Step-by-Step Guide

For some reason Guinness seems more prone to be shrouded in a veil of mystery than any other type of beer out there. It is popular dry Stout which was originally developed in Ireland back in the late 1700s. Three centuries later, it remains one of the most popular beers across the globe. Because it is unique in many ways, it must be treated differently when pouring, kegging and distributing it.

We’ve previously discussed how to pour the perfect draft beer. However, in that article we failed to mention that pouring Guinness takes a slightly different technique. To honor our devoted Guinness drinkers, we’d like to take this opportunity to teach you how to pour the perfect pint of Guinness.

Why Does Guinness Need to be Poured Differently?

The first question many people ask is why Guinness must be poured differently from other beers. There are a number of reasons for this, but the most important is the ratio of nitrogen to carbon dioxide. Guinness relies on a much higher nitrogen ratio than any other type of beer. For the perfect pint, the gas mixture is 75 percent nitrogen and 25 percent carbon dioxide released at a pressure of between 30 and 40 pounds per square inch. Additionally, because the beer is so thick it takes longer for the nitrogen bubbles to release which is essential to pouring it correctly.
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