Guinness has always believed that patience is key to enjoying a great experience. Their intricate two-step pouring method is crucial for achieving the ideal foam and taste, as well as the iconic dome on top of a perfect glass of their dark brew.
However, a bartender from Ireland has stirred up controversy among Guinness enthusiasts by claiming that there is no such thing as a flawless pour and that there is minimal skill involved in dispensing the beer.
According to Nate Brown, the proprietor of Paloma Café, Soda & Friends and Nebula cocktail bars in London, the practice of pouring Guinness in two stages is not for the beer’s benefit. Instead, it was originally done to expedite service during busy times, as the brand has consistently had a very astute marketing team.
According to researchers, it may be advantageous to wait until the bubbles in a pint settle before adding more.
According to his laboratory tests, Dr. Tomoaki Watamura from the University of Tokyo suggests that pints of Guinness may see improved results by being continuously topped off, rather than just twice, in order to achieve the desired liquid-foam ratio. He explains, “Due to the challenge of controlling multiple scales of bubble dynamics, it is more effective to pour repeatedly.”
According to Professor Charles Spence, an experimental psychologist at the University of Oxford, the complex process of pouring a pint of Guinness can elevate the enjoyment of drinking it, even if individuals cannot distinguish a difference in a blind taste test. He also noted that adding difficulty or a waiting period can increase the value of an experience.
Brown also recognized the significance of observing the “sacred dance” of delicate white micro-bubbles as they gently fall and disappear into the darkness.
According to Guinness, the recommended method for pouring their stout is to tilt a pint glass at a 45-degree angle and fill it three-quarters of the way. Then, wait for the bubbles to settle for exactly 1 minute and 32.5 seconds before topping off the pint by pushing the tap handle forward to control the flow.
This approach originated from the introduction of nitrogen into Guinness in the late 1950s. Prior to this, bartenders would fill three-quarters of a glass with Guinness that was relatively flat, then add a frothier stout from a highly conditioned cask to top it off. The incorporation of nitrogen, which creates smaller bubbles compared to carbon dioxide in regular beer, made the process more straightforward.
However, smaller bubbles tend to rise at a slower rate and are also influenced by currents within the pint glass compared to larger bubbles. Therefore, they require more time to come together and combine to form a denser and more uniform head.
The pause serves two purposes – it gives the bubbles more time to perform their task and allows the puller to evaluate the size of the head for the next step. If the bar is not too crowded, it also provides an opportunity for the puller to shape a shamrock into the head during the second part. According to Dr. Andrew Alexander, a chemical physics professor at the University of Edinburgh, rushing through this process will result in a head that is too thick and bulging, which is not desirable.
Alexander, in a previous study, looked into the direction of bubbles in Guinness to determine if they truly move downwards or if it’s just an illusion (spoiler: they do). He also noted that the two-stage pouring process may have an impact on the taste of a pint.
He stated that in beverages such as champagne, the way the bubbles interact with the tongue can greatly impact the overall experience, including flavor and texture.
I believe that a smaller, evenly distributed head on a pint of Guinness with uniform bubbles would enhance the taste and texture. When drinking from a pint of Guinness, the foam mixes with the dark liquid below. Therefore, I think using a double pour method would enhance the overall experience.
According to Professor William Lee, a mathematician from the University of Huddersfield, who has researched the behavior of Guinness bubbles, there are potentially valid scientific explanations for the practice of double pouring.
Lee stated that achieving the perfect head on a pint of beer requires waiting for the bubbles to settle before finishing the drink. This process will take longer for Guinness compared to carbonated beer due to the slower rise of small bubbles and their movement within the glass. Lee did not specify an exact time, but approximately one minute seems reasonable.
While it may be a smart marketing tactic, the saying “patience is a virtue” has never been more accurate.
Source: theguardian.com
