OUR TOP PRO-TIPS FOR POURING GUINNESS FROM A BOTTLE
Here in Africa, we have our very own Guinness Foreign Extra Stout, renowned across the continent. Now in order for your guests to enjoy the best experience of the bold, bittersweet flavour of Foreign Extra Stout, it is vital to serve it correctly. We’ll show you how.
PRESENTATION, TEMPERATURE AND LAYERS.
The perfect pint of Guinness is a unique experience in the world of beer. It's certainly a matter of taste; but it's also about presentation, temperature and distinctive layers that create an impeccable pint of clear, dark stout topped with a white, dense, creamy foam.
REMEMBER THE SEVEN C’S.
Getting the pour on a Guinness FES right comes down to the Seven C’s:
1. CHILLED BOTTLE
6 degrees is the perfect temperature to savour all those wonderful flavours of Guinness FES, so make sure your stock is refrigerated for at least 24 hours before serving it onto customers. Be mindful when serving to hold the bottle lightly in the fingers and avoid transferring heat from your hands onto the bottle.
2. CONSISTENT FRESHNESS
Before serving, always check the expiry date on every Guinness Foreign Extra Stout. Make sure all the stock is consistently fresh. It’s very important that stock is rotated according to the First In, First Out Principle, because we're always aiming to give the customers the freshest beer we have available.
3. CLEAN GLASSWARE
Inspect your glass and make sure it has been washed properly and dried. It should be cool to the touch, clean, dry and free of any visible marks. If possible, try to serve Guinness FES in a Guinness branded glass. This really helps to elevate the experience.
4. CRACKING THE CAP
Serving Guinness is all about making an impact; and cracking the cap in front of your customer certainly does that. Allow the customer to get that lovely sensory experience of seeing the cap coming off, hearing the hiss and smelling the wonderful aromas that are in that beer.
5. CRAFTING THE POUR
As with all lively stouts, it is vital to control the speed and the angle of the pour so that the beer does not over-foam in the glass. Hold the glass at a 45-degree angle. Aim the neck of the bottle for the side of the glass. Pour from the bottle very slowly. You won’t want to rush it because then too much gas escapes from the beer. Just as the beer is approaching the top of the glass, straighten the glass and pour just over the rim to create a beautiful tan head.
6. CRAFTING THE PRESENTATION
When you present the beer to the customer, grip the glass and the bottle at the base and place BOTH down, ensuring that the branding on the bottle is facing the customer to complete the perfect presentation.
Wish your customer an enjoyable drinking experience. As the bar experts, we can tell you from experience that the extra effort that goes into ensuring a Beautifully Crafted Guinness Pour is totally worth it when you see the satisfaction on your customer’s face.