How much head should a guinness have

That means pouring a Guinness on draught has been done with two pours for literally hundreds of years. Then top off the pint. Two different pours. Practice these 6 steps for the perfect Guinness pour:. To find out more about beer, check out our Know Your Liquid article on Beer to discover where it all began, the production process and the different variations available. Rob Poulter shares his tips for creating the best experience for your customers. Alex Kratena discusses what trends you will be seeing this year and how to use them in your bar.

Guinness beer is available in well over countries worldwide and is brewed in over Over 10 million glasses of Guinness stout are enjoyed every single day around the world, and 1,,, pints are sold every year — that's 1. The Guinness company doesn't make its own merchandise, but licenses its trademark to many companies to make merchandise on its behalf. A wide selection of Guinness-branded stuff can be purchased online at the Guinness WebStore. James's Gate. There you can learn all about our history, brewing process, advertising and more.

And then enjoy a perfectly-served pint of Guinness stout while enjoying one of Dublin's best views. The alcohol percentage of Guinness varies depending on the product. The calorie count in Guinness is different for each beer, and is also based on the serving size i.

See below for the number of calories per liquid volume, from highest to lowest. The amount of carbs in Guinness ranges for each beer, and is also based on the serving size i. See below for the number of carbs per liquid volume, from highest to lowest. West Indies Porter 22g per ml Guinness Original Your browser does not have JavaScript enabled and therefore may not display all features of this and other websites.

Follow Guinness. 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. Seems pretty simple, right? Regular Guinness drinkers needed to be persuaded that the new stout was just as good as the cask-conditioned version. In order to convince wary drinkers that the new casks were just as good as the old, he argues, Guinness instructed bartenders to pull about three-quarters of the pint from the cask-conditioned stout, and top it off with the new, nitrogen-infused version, providing it with a more silky and creamy head.

Most beers are pressurized in the keg with carbon dioxide exclusively i. And you may have even heard of certain coffee shops selling iced coffee on nitro.

Nitrogen bubbles are significantly smaller than carbon dioxide, and thus rise at a denser rate than the carbonated bubbles of traditional beers. This has the effect of creating the classic lighter-colored domed head at the top of a Guinness by trapping the liquid beer around the bubbles and preventing the nitrogen from escaping. It also makes the beer itself creamier on the palate, with a somewhat silky or velvety texture when drunk, as it should be, through the foam head.

All nitro beers take longer to settle than carbonated beers because of the difference in density of gaseous bubbles. A single pint of Guinness has million bubbles, according to Forbes. And it takes a while for all those surging molecules to finally find equilibrium — hence, the scientific reason for the two-part pour to prevent a head that is either too thick as to be undrinkable, or too thin, which would eliminate the signature sensation of a Guinness mustache.

The most important, and time consuming process of the Guinness pour is allowing the surge to settle between the first and second pours, and later, allowing for the second pour to settle. But you might also notice something a little, off, about how the pint itself separates.

The bubbles appear to be moving downward, defying the laws of physics that we can all see in the carbon dioxide bubbles rising, as in a standard beer.

To many, this is what makes the ritual of waiting for a Guinness so enjoyable, watching the perfect separation happen. But does it have to do with the pour technique itself? Sujata Kundu at Forbes has the answer:. As the flow of bubbles in the central core of the pint is quite fast, the Guinness on the sides of the glass is the only liquid that can counter the direction of flow, and so circulation is created in the glass.

As the Guinness on the sides falls to the bottom of the glass, some of these tiny nitrogen bubbles are swept downwards with it, overcome by the larger downward force. When pouring nitrogenized beer, the tap lines must also dispense the beer with gases at the same ratio as the gases in the keg a ratio for Guinness, which also requires exactly 38 pounds of pressure exactly.

Unfortunately, most bars keep their beers at degrees, compromising the taste of what could otherwise be a perfect Guinness pint. And when the Guinness comes through the tap, it passes through a restrictor disc , a small piece of metal punctuated with holes that breaks the nitrogen out of the stout, allowing the rest of the physics in the glass to take place at all. When Guinness settles, the nitrogen bubbles appear to move downward.

In a very pseudo-scientific experiment, I went to my local to see what would happen if I ordered two Guinnesses. The first, I ordered normally. Drank it in part to steel myself up for what I was about to ask. I got up, approached the widest gap in the bar and stood as far away from any other customers as I could. Then I asked it.