00:15Apparently we don't have the travel budget to go to Dublin for St. Patrick's Day so I did the
00:19next best thing and drove to Coroid. We're in Australia's most Irish town to find out
00:24how to pour the perfect pint of Guinness. It's what they call mother's milk beautiful
00:31and creamy. That's Peter Archibald owner of Coroid's Mickey Burks Hotel. How long have you been pouring Guinness? 50 years
00:39this year. Do you reckon you've picked up some tricks on how to do it the right way? There's only
00:44one way to do it the right way. With Peter's help we've created an easy four-step guide to make
00:50sure you're getting the perfect pour for your Guinness.
00:53All you need is a pint. Step one. Preparation. Guinness needs to be in a warm glass not a cold
01:03glass. Most people make that mistake. Always got to go in a warm glass.
01:08Step two. Incline. So you sort of just slightly tilt it. You're right? Yep.
01:16The way we go. We pull it down. You don't have to work the glass. You don't have to shake
01:23the glass. You don't have to move the glass.
01:25Step three. The nitro surge.
01:29It's a different gas to beer gas. A lot of people make mistakes. They put them on the same gas.
01:32Not a different gas. It's got its own special gas.
01:38All right. So we'll cut it off there. Okay. See how it's working. It's in the glass.
01:46No good for hay carters or shearers. They come in the thirsty.
01:51Step four. The topping.
01:54You let it settle. For the next third you pull the handle backwards.
02:00Which most people don't get either. It just cuts the nitrogen. It cuts the. And it just makes it better.
02:08What happens if you pull the Guinness with that handle?
02:11Yeah. It won't be right.
02:13And there you have it. A pour so perfect it would make a grown Irishman weep.
02:18Now if you'll excuse me. I have some important research to finish. Happy St Paddy's.
02:29Happy St Paddy.
02:29Happy St Paddy.
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