Description

The history of your favorite Irish beer and how to serve it correctly using the perfect pour.

Transcript

The History of Guinness Rebecca Brayton: This beer has offered the Luck of the Irish to many of pop patron. Hi, I’m Rebecca Brayton and welcome to watchmojo.com. And today we’ll be learning more about the Guinness Brand. Tell us what you know about the Guinness Brand. Rod Applebee: It started from Arthur Guinness in Dublin in 1759. He started alone as Guinness and then branched out today as we know as Diageo. It’s a British company that owns quite a few products; Harp, Lochnagar, Smithwick's, Smithwick’s as a nail or Redail and Goldschläger as a creamail. But still, Guinness is my favorite. Rebecca Brayton: What is so unique about this beer to you? Rod Applebee: They had that whole ad campaign in the early 1900’s, “Guinness Gives You Strength, and Guinness is good for you.” Pregnant women in the hospitals are having a pint to Guinness a day—all those things, the antioxidant, the characteristics that’s making it healthy. I like top believe all that but it’s just a beautiful look beer so—of the allure to it. Rebecca Brayton: I heard a rumor about the downwards travelling bubbles. Can you tell us more about that? Rod Applebee: When you pour the Guinness and it’s settling, you'll have the bubbles look like they’re going up. They're small, small bubbles due to the nitrogen that’s used in the beer gas. What in fact is happening is the bubbles are going up in the middle of the glass and it looks like a drag effect when they touched the side of the glass. It looks like it’s pulling it down and it’s actually kind of pulling it but coming up in the middle. Rebecca Brayton: Now, there’s something called the perfect pour. What is that exactly? Rod Applebee: You fill it up three quarters, let it sit until the beer is black and then you top it up to create the perfect head. Perfect head is—some people say it’s a dime. You’ve got a few different glasses. There was the nonic glass but Guinness has to be in the two of glass which is measured in imperial pint, 20 ounces. And you go, arm in angle, three quarters your way up. You wait until it’s all black up to here. And you just—I like to just ease it to reduce the gas flow and you stop just at the rim. A lot of people will give the Guinness right a way and it’s still settling. It’s just not the proper way. You let it sit. When this is all black and the bubbles are up, it’s ready to go. The reason why the glasses tilted—if you hold it straight and the Guinness will hit the bottom and it will bubble up, you will not have that nice creamy look. Actually, it brings me up to the next pint. I’m going to show you as the Black Velvet. Same pint, Zyder, you go about half way up and take a spoon. We have a special Guinness spoon for the little ridge there and you let the Guinness flow on nice and easy and let that settle. Then layer it nicely. That’s the Black Velvet.