Turns Out We’ve All Been Pouring Guinness The Wrong Way

It's all about the glass and the bubbles.

A LEADING UK academic has revealed that we may have all been pouring pints of Guinness the wrong way this entire time.

Industrial maths professor William Lee, from the University of Huddersfield, has put together a theory for pulling the perfect pint of the popular dark stout.

As part of a new video for Tech Insider, Professor Lee contends that the perfect draft of Guinness is achievable – provided the pourer doesn’t use a standard Guinness glass.

It’s all down to the fact Guinness is carbonated with nitrogen.

When the nitrogen-carbonated liquid is poured into the Guinness-designed tulip glass, the shape of the receptacle forces the nitrogen bubbles to sink.

As Professor Lee notes, when you first look at a pint of Guinness, you’ll be able to see the bubbles slowly moving down from the surface into the lower depths of the beer.

Though that invariably means that the more Guinness you drink, the more interesting it becomes, a more balanced distribution of bubbles is preferred.

This is where Professor Lee’s controversial solution comes in.

According to the leading academic, the perfect pint of Guinness shouldn’t be served in any standard pint glass, but a giant martini glass, instead.

Guinness Storehouse, Dublin 2014

It’s all to do with the distribution of the bubbles, with this specific design of glass better suited to an even spread.

Just don’t try ordering one in Ireland. Not a good idea.

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Loaded staff writer Jack Beresford has produced content for Lad Bible, Axonn Media and a variety of online sports and news media outlets.