Name: Bridge View Taverns Guinness Draught Nitro Recipe
Cook time: 5 min
Total time: 5 min
Yield: 1 servings
Ingredients: 1 pint Guinness Draught (stout); 2 tbs Cold water (for rinsing glass); 1 piece Optional: lemon peel (for aroma); 1 piece Clean, dry tulip pint glass (20–22 oz / 570–650 ml capacity); 1 piece Nitrogen-dispensing tap or stout faucet (if pouring from keg); 1 piece Guinness widget can or draft tap (alternative pour source)

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Rich and creamy. Distinctively black. Velvety in its finish.

Ensure the tulip pint glass is clean and cool but not frosted. If the glass is excessively warm, chill it briefly in the fridge for 10–15 minutes; avoid freezer frost.

Chill glass

Rinse the glass with a small amount (about 2 tbs) of cold water and pour it out to remove dust or detergent residue. Hold the glass up to light to check for any film or spots; a perfectly clean glass ensures proper head formation and retention.

Rinse and inspect

Use one pint (19.2–20 oz) of Guinness Draught from a nitrogen-dispensing tap, keg with stout faucet, or a can/bottle with a nitrogen widget. Serve beer cold (about 42–48°F / 6–9°C).

Select beer source

Hold the glass at a 45-degree angle under the tap or can spout. If using a tap, place the outlet just inside the lip of the glass. Pull the handle fully open to get a steady, smooth flow; do not splash. Fill the glass to about three-quarters full (around the harp logo area or roughly 12–14 oz), aiming to create a rolling cascade of bubbles. Stop the pour and set the glass down to let the beer settle — this will create the Guinness’s characteristic cascading effect and a distinct settling time of about 90 seconds.

First pour (drive & settle)

After the beer has fully settled and a clear line forms between the dark body and the creamy head, top up the glass. Hold the glass upright and gently pour into the center to form a creamy, domed head about 12–15 mm (1/2 inch) thick. If pouring from a can, simply invert the can briefly toward the glass center for the top-up. Avoid overfilling; the head should be slightly proud of the rim but not spilling.

Second pour (top & form head)

Present the pint on a beer mat or coaster with the harp/logo facing the guest. The finished pour should be deep black with a velvety, tan head and a clean headline. Optionally, rub the outside of the rim with a twist of lemon peel for a subtle citrus aroma, but this is not traditional.

Presentation

Serve immediately at 42–48°F (6–9°C). Encourage the drinker to sip through the creamy head to experience the nitrogen-driven velvety mouthfeel and the roasted, slightly bitter finish.

Serve temperature & drinking

For repeat pours, ensure glass cleanliness between servings and that the stout faucet and nitrogen system (if used) are cleaned and maintained regularly to ensure proper cascade and head stability.

Cleaning & maintenance note

Guinness Draught (stout)

Cold water (for rinsing glass)

Optional: lemon peel (for aroma)

Clean, dry tulip pint glass (20–22 oz / 570–650 ml capacity)

Nitrogen-dispensing tap or stout faucet (if pouring from keg)

Guinness widget can or draft tap (alternative pour source)

Guinness Draught Nitro

Make Guinness Draught Nitro Recipe in just 5m. Rich and creamy. Distinctively black. Velvety in its finish.

Guinness Draught Nitro

Descriptors

Tasting Notes

Food Pairings

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