How do I stop small bubbles forming on the inside of a glass when I poor my guiness into it. It ruins the look

Answer 1

This means your glass has a build up of residue on it. In the pub industry we call them dirty glasses. We have a product called renovate which strips the glass of build up. Hence a pub where the glasses are not quite clean will have these bubbles on the inside of the glass. A dishwasher detergent which is strong will do the same job at home, just be careful with it as it can irritate the skin. (use your marigolds) use in hot water in the sink and leave to soak. Then rinse thoroughly. This should give you the perfect pint of Guinness at home.

Answer 2

Dude, like there ain't no way to do that. Guinness is SUPPOSED to bubble like that. If you don't have at least a little head, it's not going to taste right.

But if you REALLY want it not to bubble, open the can or bottle and let it sit for a day or two. Make sure that it's at room temperature and pour it into the glass (which should be at the same temperature). Most of the CO2 will be released and then you can pour a flat Guinness. But in reality, it wouldn't taste as good as a fresh poured Guinness with the CO2 still in it.

Did you know that Guinness is the Irish word for genius? Just kidding!

Answer 3

An Irishman knows his Guinness, knows the proper height and color of the foam, knows the sitting time, and knows when a perfect pint is drawn. He even has an ear for the hiss of the special nozzle.

"It is," says Noel Kingston, who was born and raised in the pub business in Ireland, "a unique substance. You nearly need to be a pharmacist to dispense it."

So synonymous with Irish drink is Guinness, says Kingston, that in days past if you simply ordered "a pint" in an Irish pub, it was understood you meant Guinness.

There is an art to drawing Guinness, one that gets a workout come St. Patty's Day. "You can get some terrible offerings of Guinness if you don't get it poured properly," says Kingston, who moved to Boca Raton 42 years ago.

Finessing a pint was even more tricky decades ago when Guinness was delivered in wooden barrels. "To pour a pint you poured out of two barrels," Kingston says. The creamy part was drawn from the freshest barrel, the inky brew from the more aged batch. Getting it just right took skill and experience.

Today, the fabled brew is dispensed from aluminum kegs through a single tap.

In the final analysis, says Kingston, "Everyone has their own idea of the perfect pint. It's like a pasta sauce. It really is on the tongue of the beholder."

James Gregory, whose parents own Maguire's Hill 16 pub and restaurant in Fort Lauderdale, is a bartender who prides himself on drawing a perfect pint.

Born in Ireland, he is also a man who can wax almost poetic about Guinness. First, for the uninitiated, it's not a beer, thank you. "It's a stout," he notes. "It's got more strength. It's fuller of body. And it contains a lot of iron, which is good for you."

It is also, he acknowledges, "an acquired taste."

The 31-year-old Gregory, who manages Maguire's and works the bar, began learning the art of drawing a pint at the age of 12 working after school in his parents' pubs. In Ireland, that's legal.

"First of all, you have to draw some and let it drain away," he says, explaining the secrets of the trade, as it were. "Then hold the glass at a 45-degree angle and pull the tap forward. Pour to 75 percent of a 20-ounce glass. Leave it to rest for a minute and a half to two minutes."

A hissing sound issues from the special nozzle as the chocolaty-looking brew pours out. As the glass sits, the contents begin to separate, or layer, foam forming on top, darker liquid settling to the bottom. Next comes the topping off.

"Push the handle back and continue to fill the glass. Leave it to rest another 30 seconds to a minute, till the bottom is completely black, and then it's ready for consumption."

Size and appearance of foam, as any serious Guinness quaffer will tell you, is important.

Foam, says Gregory, should be about half an inch. Much more is scornfully referred to as a bishop's collar. If it's drawn right, foam rings around the glass will mark gulps taken, and the head will remain on the bottom when the glass is emptied.

The colder the Guinness, the longer the foam will "stay full, stay contained" and remain creamy in color.

"The warmer it gets, the browner the foam goes," Gregory explains.

A couple more insider tips: You want yeast buildup in the line, and you want the keg close to the tap.

As for the proper way to down a pint of Guinness (do you savor it slowly or gulp ravenously?), Gregory says only, "The required number of mouthfuls should be five or six for a 20-ounce glass. It's really not sip-able."

Answer 4

Since tap water that you drink is typically colder when it comes out of the tap then when you let it sit, dissolved air will have a harder time remaining dissolved. When the air bubbles out of solution it looks for places where it is easier to come out of solution like rough surfaces on your glass. It is also easier for the air to become stuck there, making bubbles appear on the side of your glass seemingly coming from nowhere. The dissolved air is also the reason why sometimes tap waer looks white and then clears up if given about a minute.

Answer 5

What are you talking about? Are you pouring it from the can into a pint glass - best method. You just pour it straight in, fairly slowly, wait for it to finish cascading, and enjoy. What bubbles are you referring to?

Furthermore, I am very much against tilting the glass. I am firmly of the belief that this is incorrect. All of this is presuming you ARE pouring your own Guinness, and you're not talking about from a tap.

Answer 6

Tilt the glass 45' degrees and pour the Guinness ever so slow down the side of the glass. Tilting the glass back to the vertical as you go.

It also depends on the variety of Guinness you have.

Canned Draught Guinness is agitated as you open it. It is the effervescence that causes it to form bubbles.

Whereas, Original Guinness should remain "flat" [not agitated] This is my preference.

Answer 7

Your glass either has an impurity or is not clean. Imperfections or dirt create a small stream of bubbles, like that of a champagne glass. Get better quality glasses or clean them better and you'll no longer have this problem.

Answer 8

Start with a wet glass. Pour 3/4 in glass allow to rest for 1 min. then finish the pour.

Try this site.
http://www.guinness.com/ca_en/

Answer 9

The reason is the nitrogen used to fizz that bad boy up. leave it to settle and you will have the perfect black and white pint. Remember it takes 129.5 seconds for the perfect pint of guiness. and a woman needs a man like a fish needs a bicycle.

Answer 10

You must hold your glass with the thumb near to the top and then pour the Guinness in but always aim it over your thumb tilting the glass to suit.