What makes a great pint of Guinness?
As a rule I tend to be a cider drinker, but sometimes you just feel in the mood for a pint of Guinness. Years ago unless you went to Ireland the keeping and pouring of a pint was fairly hit or miss. These days Guinness have made sure that pubs know how to pour a proper pint, so it is disappointing when some pubs still pull a pint in one hit when you need to pour two thirds and let the pint settle before topping up.
If you go to a pub in Dublin you will see several pints waiting to be topped up.
It is this slow topping up that just seems to make for smoother creamier pint without any bitterness.
So having having that craving on impulse I popped into Daisy O’Brien’s Irish Bar in central Bournemouth. It was my first visit and I hoped that it wasn't too Irish theme pub, but most of all served a decent pint. The welcome was very friendly, there was a certificate on the wall saying they had passed the Guinness course and the result is shown left.
Cold, smooth and creamy. I really enjoy letting the pint fully settle savouring that moment before the first sip, lovely. When you feel in the mood nothing beats a pint of Guinness.
Daisy O'Brien's Irish Bar
77 Old Christchurch Road,
Bournemouth, BH1 1EW
