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Gordon Elliott learns from the masters how to pour a perfect pint.
Tags:pouring the perfect pint,follow that food,food network,gordon elliott,How to pour beer,pouring beer,serving beer
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Gordon: We've been dallying in Dublin where Irish ingenuity created the perfect porter stout. One more thing, we need to know, how the pour the perfect pint?
Fergil: Because we call it the Six Steps to Perfection in Ireland, when we’re pouring a pint of Guinness.
Gordon: Clean glass, just one.
Fergil: Clean. 45.
Gordon: 45 degree angle.
Fergil: Step two.
Gordon: Step two, pull.
Fergil: Step three. There, brilliant.
Gordon: I hear that sound.
Fergil: That’s what you're looking for. Hear that pressure, the pushing the beer along the line through the tap.
Gordon: Say when Fergil.
Fergil: You're straightening up now, hit the line. Bang on and let it settle.
Gordon: Is this step three?
Fergil: That’s step four. Four is the settle. Three was the pour.
Now we’re going to wait for 119.5 seconds.
Gordon: 119.5 seconds. But look what you’ve done, you’ve given me something to look at.
Fergil: Absolutely. That’s the surge.
Gordon: What is going on in there?
Fergil: That’s the surge.
Gordon: The surge.
Fergil: The liquid is falling out of the gas bubbles. So they're being created through the tap.
Fergil: So the liquid’s coming back out of the gas bubbles. And the gas bubbles are rising to the top. This is the nitrogen, CO2, carbon dioxide. Giving us a thick creamy head.
Gordon: Its art though, Fergil.
Fergil: Its art.
Gordon: Its art.
Fergil: And you're part of that crafting of that art now. Because you're pouring that pint. There's a lot going on in there.
Gordon: Right. I can see all of the Irish valley.
Fergil: Okay, that looks good.
Gordon: It’s been 119.5 seconds Fergil, it’s time for step five.
Fergil: Push forward, the top off.
Gordon: Push forward this time. Not back.
Fergil: Yeah, the valve doesn’t open in the tap as much and we don’t get as much surge. And that’s what we don’t want.
Gordon: Just keep going?
Fergil: Keep going. Try to get the crest over there, that’s it. Beautiful.
Now step six is the presentation.
Fergil: Tada. And you see the dome on the top?
Gordon: The perfect dome.
Fergil: Yeah, and that’s the reason why you do the two shots. So you got the dome in the head to complete the look. And also it gives you a nice thicker and creamier head. Do you know we have to do though?
Gordon: Please, give me a first impression.
See, there's an art in drinking a pint of Guinness as well. The signs of a good pint, at the end of the pint, the whole glass is laced with the head. And you should see six rings or maybe seven, depending how many gulps you have. So there's a ring, one, two, three.
Fergil: And if you keep on going down, and at the end, what you should see is a head remaining. The full head at the end of the pint. So you leave the cream to last. So you drink all the liquid and at the end you have the cream.
So what that does is actually regenerates the taste buds. So you say, I better go have another one of those.
Gordon: Yes, stout is beloved throughout Ireland.