St Patrick's Day is with us again, and the world is turning into a sea of Guinness drinkers.
And the last thing that good old Arthur Guinness would want is for us to be drinking his precious product in the incorrect way, so we consulted with Fergal Murray, the Guinness Master Brewer, to find out exactly the right way to pour the black stuff - whether in a pub, or out of a can in the comfort of your own home.
Here are your instructions: use them wisely. And if the barman's doing it wrong, tell him (nicely).
Pouring from draught
1. Vessel: Take a clean, cool, dry pint glass
2. Tilt: Hold the glass firmly at 45 degrees under the tap
3. Initial pour: Pull the handle fully towards you, slowly straightening the glass as it fills - stop when the glass is three-quarters full
4. Wait: Leave the surge to settle, allowing the creamy head to foam - the head should be between 10-15mm high
5. Secondary pour: Top up the glass by pushing the tap handle away from you - stop when the head is proud of the rim
6. Note: there should be no overspill!
Pouring from a can
1.Chill: Chill your Guinness in the fridge for at least four hours, until the liquid reaches between 5 and 7 degrees
2. Open: Open the can on a flat surface; you’ll then hear the widget jet nitrogen through the beer in the can
2. Tilt: Tilt a clean, cool, dry glass to a 45 degree angle
3. Pour: Pour, slowly and steadily
4. Settle: Let the liquid settle for around 60 seconds and watch as the surge forms the infamous white head