Ways to distribute Draught Guinness      Over the years, we have had many people asking for the proper way to serve Guinness, and as a result of that, we have decided to enlighten people with this short article. In the USA, there are mostly three types of Guinness from Ireland; one is bottled, bitter and has a very high alcohol level, the other is the type drawn from a keg, mostly found in restaurants and bars all over the country. Some of the reasons this type of Guinness is being sought after is that its alcohol level is low, and it is also low in calories. The tight and creamy surface of the foam it produces when poured distinguishes it from the others. Guinness is also distributed in 14.9oz canisters found in stores. This version is as close as it gets to the draught version as the canister was designed to have a little nitrogen rush at the bottom released on opening the can.   For this article, however, our primary focus is on the second type- the type drawn from a keg. There is a pronounced difference between this kind of Guinness and the others. Some of the differences are   1. Unlike the other kind of beers where CO2 is used to propel the beer through the lines, the Draught Guinness beer uses a nitrogen and CO2 combination. This combination is a mixture of 25% CO2 and 75% nitrogen. The regulator on the gauge of the tank is also set at 35 psi ± 3 psi. The function of the nitrogen gas in the combination is to give it that tight and creamy foam surface that distinguishes it from the rest.   To achieve the desired results, The Guinness Import Company makes sure that the air tanks used by the gas traders contain the right proportion of mixed gas as some traders either usually fill a CO2 or nitrogen receptacle with the Nitrogen and CO2 combination. In situations like this, a CO-Nitrogen Adapter can be used to regulate the amount of nitrogen gas or CO2 gas in the tank.   2. The Keg Coupler. The coupler is the component that is connected to the keg and allows extraction of the beer to take place.   3. The Stout Faucet. The last noticeable difference between the Draught Guinness and the other beers is the faucet used. It differs from the common ones and sometimes referred to as the European Specialty Faucet.  The handle of this faucet is different from the rest, and it has to be pulled forward first and then down before the beer comes out from the keg. It also has a restrictor disc from which the draught beer is made to pass through. The restrictor disc gives its tight and creamy foam head. With this faucet, there is no spillage or wastage while dispensing the beer.

Step 1: Choose the Right Glass and Proper Angle.Choose a clean pint glass. Tilt the glass away from you at a 45-degree angle. If the glass isn't properly tilted the Guinness will froth and may take a while to settle Step 2: Pull the Tap Toward You.To create the perfect pour; fill it up halfway. Then allow it to sit and watch the vivid distinction between the dark ruby-red body and creamy white head. This may take a few minutes so just sit back and relax.Step 3: Hold It Level.Once it’s settled, put your Guinness up to the tap and hold it level. (You want a dome effect when you top it off, so skip the 45-degree angle this time.) Push the tap away from you, pouring the Guinness slower. Aim directly into the middle of the foam head until it settles half a millimeter above the lip of your pint glass. Wait. A smaller, second settling period is crucial.Step 4: Sip It Right.The last and perhaps the most important step is sipping your Guinness. Hold it up to the light to marvel at the ruby-red color. Then, bring it to your lips, and sip the foam until you hit the body of the beer. Swish. Swallow. Bottom’s up.But if you can’t resist having an Irish bartender pour you a pint, remember this cardinal Guinness-drinking rule: Paws off. Don’t touch your Guinness before the bartender hands it to you. The perfect pour takes time.