This is Sophie’s new news – Hot off the press

Another day, another Guinness headline
or trend. Before Christmas it was the chance of shortages one day, a new London-based visitor centre and microbrewery (visited by the King, no less) the next. Come the New Year licensees and drinkers get the bad news of a price rise putting 4p on a pint of the Black Stuff – with some saying it could become the first £25 pint.

But will the increased cost spell the end of the social media trend of ‘splitting the G’?! (Meaning someone’s first mouthful of Guinness leaves the level of their pint in the middle of the G of a branded glass).

Whether the publicity is planned,
organic, good or bad, you’d be forgiven
for thinking that Guinness is on everyone’s lips
– metaphorically and in reality
Yet while nearly two thousand drinkers are.
searching for how to pour a Guinness can, in preparation for pouring Guinness at home, it is of course Guinness pouring in the pub that concerns us.

Pouring Guinness perfectly is so important that

Avani Solutions has decided to make it the subject of its next pint pouring challenge – which is part of the WasteWatchers!® campaign to save venues operators money by stopping beer waste. Find out about WasteWatchers!® HERE

Guinness pouring is prime example of ‘what’s worth having is worth waiting for’ and that the traditional two-part serve is how to properly pour a Guinness.

Pouring Guinness to the brewery’s standard means it is dispensed with a blend of gas made up of 70% nitrogen and 30% CO2. This is what gives the Black Stuff its characteristic head formation and height.

According to the brewer the ideal head height is 12 – 18 mm and it should have a tight, uniform texture that lasts until the end of the pint.