Editing Guinness (section)

==Pouring and serving==

What Diageo calls the "perfect pint" of Draught Guinness is the product of a lengthy "double pour", which according to the company should take 119.53 seconds. Guinness has promoted this wait with advertising campaigns such as "good things come to those who wait". Draught Guinness should be served at 6°C (42.8°F), while Extra Cold Guinness should be served at 3.5°C (38.6°F).

Ideally a pint of Guinness should be served in a slightly tulip shaped pint glass as opposed to the taller European tulip glass or 'Nonic' glass which contains a ridge approx 3/4 of the way up the glass. On the way to the tap, the beer is passed through a chiller and is forced through a five-hole disc restrictor plate in the end of the tap, which increases the fluid pressure and friction, forcing the creation of small bubbles which form a creamy head. The glass is then rested until the initial pour settles, and the remainder of the glass is then filled with a slow pour until the head forms a slight dome over the top of the glass. Some bartenders also draw a simple design, using the flow of Guinness from the head of the tap, such as a shamrock in the head during the slow pour.

This tradition comes from when Guinness was served from the cask, and initially older beer was poured into a glass until it was 3/4 full, then left to stand. When ordered by the customer, the glass was topped up from younger, gassier beer, producing the traditional head. As the beer is no longer blended from different ages of beer, the double pour is no longer required for the mixing of beers but is still maintained as it produces a better pint as the head does not over fill the glass and need to be discarded.

Canned Draught Guinness should be poured into a large glass in one smooth action, while bottled Draught Guinness should be drunk straight from the bottle.