How to Pour a Perfect Guinness
To pour a perfect Guinness, hold a clean, dry 20oz glass at 45 degrees and fill it to three-quarters. Let the stout settle undisturbed for at least 90 seconds. Hold the glass fully upright, push the tap handle back, and top off until the creamy head sits flush with the rim or barely above it.
The Two-Part Pour: Step by Step
Pour Guinness in two controlled stages: fill a 45-degree glass to three-quarters, settle it for at least 90 seconds, then top off with the glass upright. The full process takes about 119 seconds and produces a defined dark body beneath a dense, creamy head.
1.Prepare the glass
Use a clean, dry, cold 20oz Guinness pint glass.
Oil, grease, or washing-up liquid residue weakens head retention and leaves bubbles clinging to the glass wall. Rinse with cold water when needed, then drain and dry the glass fully before pouring. Do not use a frosted glass.
2.Angle the glass
Hold the glass at 45 degrees, with the tap spout positioned just below the Guinness harp logo.
This angle sends the stout smoothly down the inside wall instead of splashing into the base. A controlled flow protects the nitrogen suspension and limits large, loose bubbles.
3.Pull the tap
Pull the tap handle fully forward towards you in one smooth motion.
Keep the handle fully open during the first pour. A partial pull or mid-pour adjustment changes the flow and produces an uneven nitrogen release.
4.Fill to three-quarters
Stop the first pour when the glass is three-quarters full.
The creamy head will rise as the nitrogen cascade develops. Stopping at three-quarters leaves enough space for the stout to settle and for the final top-off.
5.Place and settle
Set the glass flat on the bar and leave it completely undisturbed for at least 90 seconds.
The nitrogen bubbles cascade whilst the dark stout clarifies from the bottom upwards. Do not stir, tilt, or touch the glass. The recognised 119-second figure describes the full two-part serve, not 119 seconds of settling.
6.Top off
Hold the glass fully upright and push the tap handle back away from you slowly and steadily.
The reverse position provides a gentler flow for the second fill. Keep the glass level as the creamy head rises into a controlled dome at the rim.
7.Finish the pint
Stop when the creamy head sits flush with the rim or barely above it.
A properly finished pint needs no extra adjustment and should not overflow. From the first pull to the finished head, the complete two-part serve should take about 119 seconds.
A finished pint gives you several visible quality checks. You can measure the head height, bubble texture, body clarity, and the boundary left after your first sip.
Score Your Pour with Split the G
The Split the G visual standard judges the foam-to-beer line after your first sip, not the untouched head on a finished pint. Your sip should leave that line crossing the centre of the G on the Guinness glass. A line above or below the centre misses the target.
Split the G scores a photograph of that first-sip result from 0 to 5. Its AI model measures where the foam-to-beer line sits relative to the G in the Guinness logo. The app at splittheg.dev has scored over 243,000 pours.
Once your pint is poured and you have taken the first sip, photograph the glass and submit it at splittheg.dev for a score.
Common Mistakes That Ruin a Guinness Pour
The most common Guinness pouring mistakes disturb the nitrogen cascade, weaken the head, or create an uneven finish. Each error has a visible physical effect on your pint.
- Rushing the settle: The nitrogen has not finished cascading, so the head remains thin and can collapse. At least 90 seconds is the floor for a draught pour, not an optional pause. Wait until the cascade clears before topping off.
- Angling the glass during the top-off: The second fill must enter a fully upright glass. Tilting it towards the tap sends the flow along one wall and disrupts even head formation.
- Letting the head dome too high: An oversized mound can collapse unevenly, spill, or pull away from the rim. Stop when the head is flush with the rim or barely above it.
- Using a warm or dirty glass: Grease, oil, and washing-up liquid residue break down foam and leave bubbles stuck to the wall. A warm glass also raises the serving temperature. Use a clean, dry, cold glass.
- Pulling the tap partway: A partial or hesitant pull creates an uneven flow and inconsistent nitrogen release. Pull the handle fully forward in one smooth motion for the first fill.
Frequently Asked Questions About Pouring Guinness
These answers give the exact angles, timings, fill levels, and visual checks used for a two-part Guinness pour. Each answer applies to a draught pour from a standard tap.
How long does a Guinness take to pour?
A proper two-part Guinness pour takes about two minutes from the first pull to the finished pint. Leave the first fill undisturbed for at least 90 seconds, then complete the top-off. The familiar 119-second figure describes the full serve, including both pours and the settling stage.
What angle do you hold the glass when pouring Guinness?
Hold your Guinness glass at exactly 45 degrees for the first pour. Position the tap spout just below the harp logo and let the stout run down the inside wall. Straighten the glass only after the first fill, then keep it fully upright during the top-off.
What is the correct Guinness settle time?
Let the first three-quarters of your Guinness settle undisturbed for at least 90 seconds. Wait until the visible nitrogen cascade has cleared and the dark body looks defined. The widely quoted 119 seconds refers to the complete two-part pour, not the settling stage alone.
How do you know if your Guinness is poured well?
A well-poured Guinness has a clear dark body and a dense, creamy head that sits flush with the rim or barely above it. The head should not contain large bubbles or pull away immediately. After your first sip, you can also judge where the foam-to-beer line crosses the G.
What is Split the G?
Split the G is the challenge of taking one first sip of Guinness and leaving the foam-to-beer line across the centre of the G on the glass. Split the G is also the AI scoring app at splittheg.dev, which scores a photographed attempt from 0 to 5.
What is the two-part pour technique?
The two-part pour fills a clean Guinness glass to three-quarters at a 45-degree angle, then pauses for the nitrogen cascade to settle. You finish by holding the glass fully upright and pushing the tap handle back for a gentle top-off. The complete serve takes about 119 seconds.
Published: August 2026