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

Ensure the Guinness can, bottle, or keg line has been refrigerated to 3–7°C (37–45°F). Use a clean, slightly wet pint glass — rinse briefly with cold water and shake out excess so the surface is cool and free of dust. Do not frost the glass.

Chill and glass prep

Hold the pint glass at a 45° angle under the tap or can spout. Pull the tap forward (or open the can) and aim for the middle of the slope of the glass. Fill the glass to about three-quarters full (roughly 12 oz / 340 ml), allowing the beer to flow smoothly and the nitrogen/CO2 cascade to develop a thick, creamy head.

First pour

Set the glass down and let the beer settle for 60–90 seconds. During this time the maintainable creamy surge will form and the surge will recede to leave a distinct separation between dark beer and pale head.

Settle

When the surge has settled, top up the pint by pushing the tap back (or carefully tilting the can and finishing the pour) to fill the beer to the top so the head domes slightly above the rim. Avoid over-agitating the beer to preserve the smooth foam.

Top up

Present the pint on a coaster if desired. Optionally, serve with a lemon wedge on the side for those who prefer a citrus note (not traditional). Drink immediately to enjoy the creamy texture and roasted malt flavors.

Guinness Stout

Descriptors

Tasting Notes

Food Pairings

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