
According to Esquire Magazine, a pint of Guinness should be served in a slightly tulip shaped pint glass (as opposed to the taller European tulip glass or 'Nonic' glass, which contains a ridge approx 3/4 of the way up the glass). To begin the pour, the server holds the glass at a 45° angle below the tap and fills the glass 3/4 full. On the way out of the tap, the beer is forced at high speed through a five-hole disc restrictor plate in the end of the tap, creating friction and forcing the creation of small nitrogen bubbles which form a creamy head. After allowing the initial pour to settle, the server fills the remainder of the glass until the head forms a slight dome over the top of the glass.
Well?
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