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While a headache for bartenders, the quality-based exclusivity of Guinness is a big part of its charm, particularly for customers who value effort and authenticity in their products more than ever.
English: This is a video of the proper way to pour and serve Guinness from a tap. This video was created as part of WikiProject Lights Camera Wiki , a collaboration of Wikipedians, the Open Video Alliance , and content partners to encourage broader public creation of video content for Wikipedia.
The creamy head on beers such as Guinness is created by a widget in cans or bottles using nitrogen, or by the process of drawing keg beer from a keg using nitrogen or mixed gas (carbon dioxide and nitrogen). The use of nitrogen, which was pioneered by Guinness, creates a firm head with small bubbles while reducing the excessively acidic taste ...
As Guinness has not been cask-conditioned for decades, the two-stage pour has been labelled a marketing ploy that does not actually affect the beer's taste. [88] An example of the Guinness pint glass released in 2010 Guinness pour and serve. The manufacturer recommends a "double pour" serve, which according to Diageo should take two minutes.
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As you pour, ensure that the bottle is oriented vertically in the cup. To limit foam, keep the lip of the bottle as close to the already-poured beer as possible, moving it up slowly as the glass ...
You can find some information regarding Guiness at Guiness.com. i.e. "Six Degrees of Preparation GUINNESS® Draught is best served at 6°C (that’s 42.8°F), with the legendary two-part pour. First, tilt the glass to 45 degrees and carefully pour until three quarters full. Then place the glass on the bar counter and leave to settle.
Foam baths became more popular with later surfactants; an early publicized use of an alkyl sulfate surfactant as bath foam was in the original 1936 production of the play The Women, but it is possible that a similar composition was used to produce foams seen in bath photos since the marketing of Dreft in 1933.