Pouring a pint of Guinness is a ritual, one that few Cleveland pubs perform as religiously as Mullarkey’s Irish Pub in downtown Willoughby. Opened in 1996 and modeled after Western Ireland’s neighborhood pubs, Mullarkey’s is also one of the only pubs in Cleveland with Guinness’ Gold Certification. The program, which the bar completed in 2002, ensures quality. Inspectors from the Dublin brewery visited six times, three anonymously, to inspect details as seemingly miniscule as the type of soap with which glasses are washed (it should be oil-free). “In Ireland, it’s a huge deal, like the Joint Commission for hospitals,” says owner John Bowers, whose pub carries the maiden name of his wife, Eileen. “If you pour it properly, it’s a smoother texture and just a better flavor.” In honor of St. Patrick’s Day, Bowers walks us through all the steps to pouring the perfect pint of Ireland’s famed porter. 4110 Erie Street, Willoughby, 440-946-7181, mullarkeys.com
Step One The Glass
Use a 20-ounce, tulip-shaped Guinness glass, designed for optimal flow of the beer’s nitrogen bubbles. “Make sure it’s unchilled with nothing inside,” says Bowers. “The glass makes all the difference in the world.”
Step Two The First Pour
Angle the glass at 45 degrees and pour down its side without touching the tap. “I rotate the glass a bit as I pour,” Bowers says. “Bring it up to the bottom of the [Guinness] harp, or about three-fourths full.”
Step Three Let It Settle
Set the glass down and let it settle for about 1-2 minutes. “Some people even say 3 to 4,” says Bowers. “You’ll actually see the bubbles cascading, or moving up the side. It’s not unlike aerating a bottle of wine.”
Step Four Top It Off
Finish the pour just above the rim. “In Ireland, that’s called ‘proud of the rim.’ Every Guinness should be poured proud of the rim,” says Bowers. “The foam should even be thick enough for you [to draw] a shamrock in the head.”
