Booze Clues 3/5

(tips on drinking well in Tulsa)

McNellie’s Public House // 409 E. First St

the bartender: Tony Collins
the drink: Guinness (McNellie’s, celebrating its 10th anniversary this month, empties an average of a keg, or 100 pints, of the stuff each day)
the ingredients: water, barley, hops, and yeast
(lucky) seven steps to the proper pour, according to Tony:   

1. For a proper pour, one needs to clean and dry a good, proper glass. Preferably a 20-ounce tulip.
2. Place the glass under the tap at a 45-degree angle.
3. Pull the tap. Fill the glass three-quarters full.
4. Let the pour settle. Relax, give it a couple minutes. What’s forming on the surface is the beginning of that trademark, creamy head.
5. Top it off. Fill the last quarter of the pint, glass held straight up. Push back on the tap to optimize the level of gas in the line. Stop when the head just peeks over the edge of the glass.
6. Behold.
7. Imbibe.

(Editor’s note: According to the folks who make it, it should take 119 seconds to pour a Guinness.)