HomeCocktail Every factor that affects the quality of your Guinness, explained

Every factor that affects the quality of your Guinness, explained

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When it comes to Guinness and quality, most drinkers have one, last question. Does beer taste better in Ireland?

Chris McClellan, the brand's chief ambassador, says unsurprisingly that no. According to McClellan, the most widespread myth about Guinness is simply a myth.

That does not mean that all Guinness is paid in the same way, and you would not want to feel like you've tasted a pint outside of Ireland that does not match that of "Irish Champagne "Served on the island of Emerald. The quality of a pint of Guinness is determined by six factors related to the storage and serving of beer.

Want the recipe for a perfect payment? Here are all the factors that affect the quality of your Guinness.


Bars and restaurants must clean their draw lines at least every two weeks. If they do not, they risk the formation of yeast, bacteria and mold, as well as the "beer stone", a mixture of calcium deposits and minerals that help to reduce the aroma.

"If you really want, really, taste the beer as planned or as the brewer did, you have to be careful," VinePair told Angela Steil, Advanced Cicerone, in 2018. "No matter. if you have the best beer in the world. if it goes through crappy lines, you're going to have some crappy beer. "


An incorrect pouring temperature contributes to "over 90% of the draw problems you encounter in a pub or bar," says McClellan. Guinness must be cast at 38 degrees, which ensures that it is not too carbonated. At the time of delivery to a customer, the temperature will be between 38 and 43 degrees.


Guinness Draft was born in the 1950s after a small team, led by mathematician Michael Ash, invented a distribution system for Guinness called "nitrogenation". (Previously, pub owners sold Guinness at room temperature as they directly bottled wooden barrels.)

The Guinness gas mixture, composed of 75% nitrogen and 25% carbon dioxide (CO2), is known as Guinness gas. Without it, nitro beers would not exist. "You can not pour Guinness on anything but this gas mixture," he says. "[It] helps to balance the pressure and optimize the casting." It also gives Guinness its iconic "cascading head".


Although Guinness has its own "Gravity Glass", in our experience, any pint glass tulip is perfect. The inner curvature toward the edge of this style of glass strengthens the beer head and helps provide the ideal amount of thick, creamy foam ("between a half and three-quarters of an inch," says McClellan).


"Beer is like bread," says McClellan. Like any food product, it is best served fresh. Proper drum rotation is essential to achieve this. "The first keg should be first," he says. This is as true for Guinness as for all beer.


Pouring a Guinness is a notoriously slow and demanding process. For the first three quarters of casting, the glass should be kept at a 45 degree angle. The pint should then be left completely to rest before being refilled by moving the jug away from the jug for more control.

For a beautiful dome-shaped foam, you have to pour the Guinness "just proud of the rim," says McClellan. As for these artistic clovers? The brand has no official position.

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