Irish barman says two-part pour was done to speed up service, but scientists say it may improve pint
Guinness has long maintained that “good things come to those who wait” – with their elaborate two-part pour being essential for achieving the perfect head and flavour profile, not to mention the dome synonymous with a proper pint of the black stuff.
But an Irish barman has worked Guinness aficionados into a lather by insisting that there is no such thing as the perfect pour, and that there is “little craft in pulling the beer lever”.
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