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Start with the correct glass.
The barkeep uses a clean, dry glass, which should be a 20-ounce tulip pint glass, according to tradition. The shape of the glass is important because the internal aerodynamics of a tulip glass allow the nitrogen bubbles to flow down the sides of the glass, and the contour 'bump' in the middle pushes the bubbles back to the center on their way up.
Step One:
The Angle
The glass should be held at a 45-degree angle under the tap. The tap faucet should not touch the tulip glass or the beer. If the glass is held straight under the faucet, you get a big block of bubbles...and a fish eye.
The Pour
The beer should flow nice and smoothly into the angled glass and fill it three-quarters full.
The Head
Let it settle. On the way through the faucet, the beer passes through a five-hole disk restrictor plate at a high speed, creating friction and bringing out nitrogen bubbles. The bubbles are agitated now -- they can't go back into the solution, so they flow down the interior sides and back up the middle -- but they can't escape, so they build this wonderful, creamy head on top. It's like an architect building a strong foundation. You will know it's ready for the next step when the Guinness is black. This takes about 2 minutes.
Step Two:
The Top-Off
Once it settles, you want to fill up the glass and top it off. You allowed it to settle, you created a domed effect across the top of the pint, and now your head is looking proud over the glass. That's the perfect vision of the perfect pint.
The First Sip
"You drink with your eyes first. The cosmetic look of the pint is critical to the Guinness experience. It must look as good as it tastes. And, of course, drink responsibly."
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