A question for experienced bartenders.

Managed many a bar, nightclub and hotel bar over the years (years ago). if you want a more dictionary correct answer substitute dublin bar for "hyperpub" or "superpub", I wasnt covering all eventualities, just in general. I am sure a known regular in most bars could request a new pint if so wanted.

Depends how it tastes I suppose.

You always have a couple of pints in the line when a keg runs dry so your getting the same keg.In most pubs in a cellar ud prob have 3 pints in a back of the house kind of spot maybe even 5+ , some huge places more.

Theres no publican throwing that away maybe using it to top off only ( symbolic gesture to having the two kegs back in the day) or if it was a really small bar with an under the counter setup then maybe i could see it.

If the line gets reversed and left open and the line runs dry(blowing bubbles and shite out of the line) then id ask for a fresh pint.Wouldnt see it too often with stout but i've seen it and worked in places that took the piss with beer and slops.

Controversial fact that Guinness drinkers don’t like to hear; the 2 part pour is a marketing gimmick and makes zero difference to a pint.

Experienced brewer here, in a blind tasting there is nobody in the world who could tell if it was poured on one go or in 2.

What's your view on Guinness dispensed from electric pumps? I have had it served to me this way in UK & found it to be a horrible pint.

In the UK they like their pints filled with sadness and despair, good tasting Guinness would make them go crazy 😂

You’d be a horse of a man if you could sh1te walking without dirtying your heels

Most of the time with Guinness your having two taps beside each other on separate lines.

So keg goes you’d keep going in with the other tap till it’s 3/4 full before you top it off.

Most breweries even the smaller crafts will have someone cleaning the lines on their schedule.

Some pubs may still have a one keg serving two taps ( but we’re being weaned out when I left the trade 4/5 years ago) and mostly that was for lagers only.

The binning X amount of pints at the start of a keg is long gone for any pub in Ireland.

there is a keg feeding a fob (a canister with a floating cap in it ) when the keg empty’s the fob drops cutting the line off with beer inside.

you tap the next keg on and feed the fob with beer until the cap floats again and beer starts flowing again.

this stuff you’d feed would pour out into some sort of container you would claim as a credit when the line cleaning people or rep would come in.

You would roll on endlessly changing kegs until u were due for a line cleaning and then you’d let the fob pour out air ( we called it reversing the fob) then a pile of **** would blow out the tap when the beer was pushed out.

Standards wise Guinness are quick to react to rumours of shite pints in x place posted online.

Guinness one or two pour or across kegs is not gonna taste any different it’s like drinking two separate cans of coke.

If there is an issue 9/10 it’s the glassware crap glass washers or storing stacked glasses and then getting condensation etc.

1/10 a dead pub with no go in it you’ll get stale ish beer that’s been sitting in the line a while.

I love a pint of Guinness but the influencers talking about shite and reviewing it are reviewing how clean a glass is really.Or if they tweak the glass shape a tiny bit like a few years ago and people lose there minds

there is a Diageo criteria for the perfect pint of Guinness we’re they calibrate a pubs set up to get within a certain spec for the pint.

Some pubs will shoot for a colder pint others the upper end for the accepted range .

forgot to add to u can pour the pint of Guinness in ten parts or 1 it will taste the same.the two part is just for the looks of the pint sitting above the brim.

Lager you would have a heap of bubbles Ull see some new bartender trying to top a pint of lager off by stop and starting when you just have to pour through it when it’s high.

The nicest Guinness I had was in a village in Cork where he filled it over half pushing and finishing by a pull . The opposite of the normal

Don't forget the domeage and the shtick

The first 2 pour pint I got was in the Seamans mission in Bootle in the late 60s, there were two horizontally mounted 1/2 pint glass dispensers side by side (same with the beers) and a pint was dispensed in a few seconds, you got one 1/2 deposited first and then the other, despite this major set back in life, I have been drinking Stout (mainly Guinness) for over 60 years.

I imagine that the quality team were told to be somewhere else by Diageo considering the amount of revenue that one event was bringing in

As I said, I can't imagine busy bar staff are going to be wasting any time at a big event

I never really got the appeal of drinking Guinness at a match anyway. I certainly wouldn't be feeling like jumping around cheering after a few pints of stout, at least not without a vomit bucket handy

The 2 part pour is indeed a load of bollix.

As a drinker, there is no difference in a single or 2 pour pint.

Yep get the pour angle correct and there is no difference between the one and two pour.

The two pour just makes it easier to get the head right, though some still manage to struggle given some of the pints I've seen.

Apart from that it's just marketing and legacy from when there was actually two kegs, a high pressure one for the head, which was poured first, and a low pressure one for the body.

Good article on it here.

Agree there is no need to push to top up either. The idea was it's a bit slower so wouldn't affect the size of the head but any barman worth their salt can do it just pulling.

It's rare to see anyone pushing anymore.