Guinness

Ensure the pint glass is clean, free of detergent residue and dust. If desired, chill the glass in the refrigerator for 5–10 minutes; do not freeze (ice can deaden the head).

Chill and inspect glass

Hold the glass at a 45-degree angle under the tap or hold the can/bottle slightly angled. If using a tap, position the spout close to the rim but not touching it.

Position the glass

If using a tap: open the tap fully and pour steadily until the glass is about three-quarters full (roughly 3/4 pint). If using a can or bottle: tilt the glass and pour in one steady stream to about three-quarters full, allowing the nitrogen/CO2 mixture to form a creamy head.

Initial pour

Place the glass on a flat surface and let the beer settle for 60–90 seconds (longer for canned/bottled nitro versions). You should see the characteristic cascading effect and the formation of a thick creamy head.

Settle

When the settled beer creates a distinct separation between dark body and creamy head, top up the pint by pouring straight down the center to create a rounded, domed head that rises just above the rim.

Top up

Present the pint on a coaster or napkin. Serve immediately while the head is creamy and the beer is cool. If using a lemon/lime wedge, present it on the side for guests who request a citrus rinse (not traditional).

Serve

If using a citrus wedge, wipe the glass rim lightly with the wedge before pouring or offer it alongside the pint. Do not drop the wedge into the beer if you want to preserve the classic Guinness flavor profile.

Encourage drinking within 10–20 minutes for best texture; Guinness is best enjoyed when the contrast between the silky head and roasted malt body is fresh.