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"      Much tends to be made of the proper method for pouring a Guinness \u2014 before, during, and after March 17. The goal is to preserve the beer&amp;#039;s lightly carbonated smoothness by forcing its tiny bubbles into the perfect, creamy head. A few years ago, we asked Guinness brewmaster Fergal Murray for a detailed guide to the Irish dry stout&amp;#039;s trademark two-step, two-minute pour from tap to pint glass. But what about Guinness from a can? After all, it&amp;#039;s not often that you&amp;#039;re pouring your own draught beer, and surely when it comes to cans you&amp;#039;re not meant to just pop the top and drink it like a Bud Light. Luckily the folks at Chow have now come up with a pouring tutorial, demonstrated in the video above. The idea is to upend the opened can into a pint glass, letting the beer mostly escape, and then lift out the can for stage two of the perfect pour. We can&amp;#039;t vouch for what Murray would say, but the resulting pint does seem to have the signs of a properly poured Guinness: cascading bubbles and a sizeable head. Yes, we&amp;#039;re aware that St. Patrick&amp;#039;s Day has come and gone. But unlike corned beef, green food coloring, and bagpipes, you really shouldn&amp;#039;t wait another 363 days to break this one out. [CHOW] "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/drinks/how-to/a13219/how-to-pour-guinness-from-a-can-7455225/>