I lived in Britain for more than a few years as a
serviceman serving in the US Forces. I had a
mate that I guess work for a beer distributor.
One of his tasks was to test the way Guinness
was served, so I learned a lot about one of
my favorite beers. Guinness should be chilled
no matter where you get it. It should not be
served at a temperature of more than 44°F
(6.7°C). Most setups chill the barrel to
37°F (2.8°C) to ensure it will be served at
the correct temperature. Pressure should be
around 35psi and a combination of Nitrogen
and Carbon Dioxide must be used. I believe
the optimum mix is 77% and 23% respectively.
Oh and Nitrogen is used because it creates
smaller bubbles than carbon dioxide, hence the
distinguishable head on a pint of Guinness.
While it may be hard to measure the pressure,
they time how long it takes to fill a proper
Imperial pint (20oz.). I seem to remember
40-45 seconds is correct, but may be wrong.
The result of proper temperature, gas mixture,
and pressure is a creamy head that is present
until the pint is completely drank.
How many have been served a pint with
a shamrock design drawn into the head? A
perfect pint of Guinness will hold the design
until the pint is finished.
Those draught Guinness cans work fairly
well because they have a small bubble
filled with Nitrogen in the can. When the can is
opened the Nitrogen rushes out of the ball and
into the stout creating the creamy head.
Cheers,
Mike
'66 Hybrid Coiler 109" SW
http://www.geocities.com/Baja/Trails/6623/
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