Besides Saint Patrick’s Day, there’s another reason to kick back and relax with a pint (or two) of Guinness today, 2009 is the 250th anniversary of Guinness!

Here’s the way to do Guinness right!

1.  The bartender tilts a Guinness glass and fills it up to the bottom of the harp on the glass, about 3/4 full, by pulling the tap towards the body.  The perfect pour should be exactly 119.5 seconds. No more, no less.

2.  The glass is then set on the table to settle.  Don’t you dare touch the glass!  It’s only half way complete!

3.  Once settled, the bartender fills up the rest of the glass. This is accomplished by pushing the tap backward to control the flow.  The head should just barely rise above the lip of the glass.  Guinness should be served at 42.8 degrees Fahrenheit (6 degrees Celsius).

4.  Pick up your drink, raise the elbow of the drinking hand (like lifting your elbow to flap your arm like a chicken), move the pint towards your lips, block the head of foam with your upper lip and take
in the goodness.

5.  Once finished with the pint, order another.