Jan 29, 2013 12:15 AM by Alyssa Reilly
TUCSON - The Auld Dubliner, near the University of Arizona, hosted the Guinness Perfect Pour contest for the first time in Tucson.
Bartenders from the Tucson area competed to pour the perfect pint of Guinness. But not everyone can tackle this challenge. There's a secret to the two-step process which takes technique and practice.
The trick starts with a slightly tulip shaped Guinness cup. In the first step, the cup needs to be tilted at a 45 degree angle, allowing the stout to hit the cup on the side instead of being poured straight into the bottom. The creamy Irish stout needs to be filled until it reaches the harp on the Guinness logo. The drink is supposed sit until the liquid is no longer cloudy, which means the bubbles have settled. Part two is all about the foamy head at the top.
"You want a head that's about three quarters of an inch to an inch. And you want what they call a proud head," said winner, Bethany Evans. "That means it stands slightly above in a dome above the glass because Guinness drinkers are definitely proud."
The perfectly poured Guinness takes exactly 119.5 seconds to make.
The top four winners include Lizzie Thomas of the Auld Dubliner, John Coppel of Trident, Chuy Montanez of Sir Veza's and the grand winner Bethany Evans of Bumstead's. Those four will head to Phoenix to compete in regional contest.
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