Guinness Draught Recipe

1. Prepare the glass

Chill a clean 16–20 oz pint glass slightly in the refrigerator or by holding it in a cool place for a few minutes. The glass should not be frosted or frozen — a light chill is ideal to allow proper head formation.

2. Optionally wipe the rim of the glass with a lemon wedge if you want a very subtle bright note. Dry the rim with a clean cloth; do not leave citrus on the glass surface.

3. Two-part pour (nitro-style)

Hold the glass at a 45° angle and place it under the tap so the spout almost touches the inside of the glass. Begin pouring the Guinness gently, aiming for the middle of the glass, allowing the beer to run down the side. Fill the glass to about three-quarters full (roughly 12 oz).

4. Set the glass upright and let the beer settle. Wait about 90–120 seconds (or until the cascading particles have settled and the head has formed).

5. Once settled, top up the glass with a straight pour: hold the glass steady and push the tap lever fully to pour into the center of the glass until the head reaches the rim, forming a creamy, domed head approximately 1/2–3/4 inch thick.

6. Serve immediately. Guinness Draught is best enjoyed fresh and cold. Drink from the side of the glass to experience the nitro-smooth mouthfeel and roasted malt flavors.