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"  Dilettante bartenders beware -- Guinness brewmaster Fergal Murray&amp;#039;s life mission is to eradicate your sloppy Guinness-pouring habits. &amp;quot;It is a ritual,&amp;quot; he says. &amp;quot;It&amp;#039;s theater. It&amp;#039;s about creating an experience.&amp;quot; And he demands that the ritual be executed with the kind of respect usually accorded for religious ceremonies. &amp;quot;A bartender who&amp;#039;s being irreverent -- smoking a cigarette, multitasking -- No! Be reverent to the pint.&amp;quot; &amp;quot;These six steps are what we call the Guinness experience. It&amp;#039;s much more than just pouring liquid into a glass and handing it across the bar.&amp;quot; Step One: The Glass  &amp;quot;The bartender takes a dry, clean glass, which should be a 20-ounce tulip pint glass,&amp;quot; Murray says. &amp;quot;The internal aerodynamics of a tulip glass allows the nitrogen bubbles to flow down the sides of the glass, and the contour &amp;#039;bump&amp;#039; in the middle pushes the bubbles back to the center on their way up.&amp;quot; Step Two: The Angle  &amp;quot;The glass should be held at a 45-degree angle under the tap. The tap faucet should not touch the tulip glass or beer. If you just hold it straight under the faucet, you&amp;#039;ll get a big block of bubbles and a fish eye.&amp;quot; Step Three: The Pour  &amp;quot;Let the beer flow nice and smoothly into the angled glass and fill it up three-quarters of the way.&amp;quot; Step Four: The Head  &amp;quot;Let it settle. On the way through the faucet, the beer passes through a five-hole disk restrictor plate at a high speed, creating friction and bringing out nitrogen bubbles. The bubbles are agitated now -- they can&amp;#039;t go back into the solution, so they flow down the interior sides and back up the middle -- but they can&amp;#039;t escape. So they build this wonderful, creamy head on top. It&amp;#039;s like an architect building a strong foundation.&amp;quot; Step Five: The Top-Off  &amp;quot;Once it settles, you want to fill up the glass and top it off. You allowed it to settle, you created a domed effect across the top of the pint, and now your head is looking proud over the glass. That&amp;#039;s the perfect vision of the perfect pint.&amp;quot; Step Six: The First Sip  &amp;quot;You drink with your eyes first. The cosmetic look of the pint is critical to the Guinness experience. We don&amp;#039;t want anybody just putting liquid in a glass. And finally, drink responsibly.&amp;quot; Oh, and Murray also wants to spread the word that the whole &amp;quot;meal in a glass&amp;quot; thing is a misconception. &amp;quot;There are less calories and alcohol in a pint of Guinness than most other domestic beers. It pairs really well with seafood. Shrimp and oysters are my personal favorite.&amp;quot; "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/news-politics/how-to/a2763/guinness031207/>