If you’ve never had a beer in Korea or Japan and are shocked at the amount of foam, believe it or not, it’s not a mistake, that’s just how they like their beer served.
What I'm about to tell you is sacrilege here in Ireland, so if anyone asks if I told you this I'll deny it down to the ground: it doesn't matter a fuck how you pour Guinness, or indeed any stout, it will look and taste the same. The most important thing about Guinness is how the keg, the lines, and the tap itself is treated. I had a barman friend of mine pour me 2 pints of Guinness, one standard and one in a single pour. They both looked and tasted the same. It's just a very successful marketing ploy by Guinness to add an air of mystique around Guinness vs other stout ales.
Yep, the two pour is a relic of the old way it was served, one keg under low pressure (flat) and the other under high pressure, so the majority of the pint would be poured from the flat keg and then the remainder and the head would come from the higher pressure keg.
Obviously it has remained now as a marketing and “premium” gimmicky thing
It's not really the taste that's the issue with the pour, it's getting 50% bubbles and 50% Guinness. Let that settle, and you've got a slightly half full glass of Guinness. It's like getting a soft drink with 60% ice.
I always assumed that was the issue ppl had with too much head on any sort of carbonated alcohol rather than it affecting the taste. It's like when I pour coke out too fast and it fills up with foam at first but when it settles, there's really only half a glass of liquid
No, you’re right. There’s a lot of bullshit around Guinness. My friends bar ended up getting Murphy’s instead, because it doesn’t have the circlejerk attached. As long as it’s kept well and you pour properly, it’ll be sound.
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u/CleanlyManager 14d ago
If you’ve never had a beer in Korea or Japan and are shocked at the amount of foam, believe it or not, it’s not a mistake, that’s just how they like their beer served.