The Perfect Pintz...

It's all in the head right??


A unique mix of nitrogen and carbon dioxide helps create Guinness's liquid swirl that tumbles, surges and gradually separates into a black body and smooth creamy head.


The rise and fall of the bubbles has perplexed PhD physicists. But all you need to focus on is the taste. With an initial malt and caramel flavour, Guinness finishes with a dry roasted bitterness. Best described by † Wrexler "tastes like coffee and beer and cigarettes, in a glass, really".


Six Degrees of Preparation...


Guinness is best served at 6°C (that’s 42.8°F), with the legendary two-part pour. First, tilt the glass to 45 degrees and carefully pour until three quarters full. Then place the glass on the bar counter and leave to settle. Once the surge has settled, fill the glass to the brim. It takes about 119.5 seconds to pour the perfect pint. But don’t schitz. It’s worth the wait. If you are one of those unluckys without draft beer taps at your disposal, check the can version of Guinness with the Co2 widget that provides the cascade in your glass.



A couple beer drinking cutz to fire up the masses....




Afrika Bambaataa vs. Journey - Planet Believe





The Herbaliser - Tea & Beer (freestyle) feat. Jean Grae




Ch∑∑rz,


Hawk∑ye




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