To the Last Drop: The Science Behind the Perfect Pint

To some, we’re guv’nors of welding gas, to others we’re the Calor gas kings. But today, with summer slowly, casually creeping towards us, we thought we’d wear our beer gas bonnets. Specifically, we’re going to look at not just how to pull the perfect pint, but why we pull it a certain way in the first place. photo b672a9fb-8bd5-48e6-ab77-4937c5c28613_zpslg39b7r4.jpg You might not think it at first glass – or first glug! – but there’s a whole lot more to a good pint than first meets the eye. In fact, there’s a whole lot of science to it. Probably the most famous example of the perfect pint is Guinness’s two-pour method, and depending on who you ask, it’s either a highly skilled marketing stunt or the only way to drink Guinness. Whatever you’re drinking, though, the basic science behind the perfect pint remains the same. So let’s check it out… Start with the Glass Let’s start with the glass – after all, that’s where your pint’s going to end up, right? Better make that a clean, tulip glass, since you want the purest possible pint. According to Guinness brew-master, Fergal Murray, the tulip glass is the favoured design because: ‘The internal aerodynamics of a tulip glass allows the nitrogen bubbles to flow down the sides of the glass, and the contour ‘bump’ in the middle pushes bubbles back to the centre on their way back.’ photo 059e9824-0fc9-4c00-b424-05fe4dfe4c9a_zpsyds6n0wg.jpg Slouched at 45 Degrees Whether you’re pouring from a can or from the pump, make sure your glass is slouched at a 45-degree angle. This isn’t to make your glass look laid-back and cool – although it totally does; it’s because beer is a gassy substance, and a gentle tilt allows the CO2 to mix more evenly with the liquid. Get Pouring Time to pour that beery beverage. Don’t let the tap touch the glass. A gentle pour that slaps the centre of your tilted glass, and runs into the base is best. That’s because too much air at this stage equals a loss of control over the pint – and a whole lot of head. Give the liquid a chance to blend with the gas, to create that distinctive acidic taste. Ok, now pause, and let the drink settle. Or ‘surge’, if you’re drinking Guinness. Get Pouring…Again Time for the second round of pouring. This time, with the glass around three-quarts full, you can tip the rest of the drink in. Aim for the direct centre of the now un-tilted glass, and do it from high up. The higher up the pour, the more air the beer has, and the better the head will be. That’s important because… photo 4bc1a028-ff8e-43ab-b5ad-121af869fe49_zpsorptr8e9.jpg The Head’s the Key When judging the perfect pint, chances are your eyes are going to drift like bubbles to the top of the glass, to the head. So what’s the head? An absolute ton of CO2 bubbles attempting to escape the confines of your glass. They buzz up – and down! – the glass, until they reach the surface. And together, all those bubbles form the head, stabilised by the beer’s protein content. Enjoy Your Drink Ok, time to drink, right? Well, yes. So long as you’re drinking it the right way. Some people like to sip at the foamy head – which isn’t right. A stout like Guinness, for instance, needs to be drank through the head. To make sure you do, push your elbow outward, keep the forearm straight and look to the horizon as you drink. Again, this isn’t just so you look like you’re a total boss; it’s to make sure you don’t end up sipping the head, but rather, get the fuller flavour of the pint as the barley in the liquid mixes with the gasses of the head. Now you can truly enjoy the perfect pint – and you’ll know precisely what you’re drinking: pure science in a pint glass. When it comes to ensuring you’ll always pull a pint, you can contact us for more information on our selection of beer and cellar gasses. Simply contact us on 0800 195 4445 and our professional, experienced team will be delighted to discuss your requirements.

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