Guinness double-pour rule is a marketing ploy, claims bar owner

It is an assertion that appears to have ruffled feathers among publicans.

Oisin Rogers, the co-owner of the Devonshire in Soho, which boasts a “perfect” pint of Guinness, said the idea that the two-stage pour is unnecessary was “absolute horse—-”.

“It’s impossible to get a correctly presented pint of Guinness in one pour because the meniscus is negative. Therefore [it’s] a dimple rather than a dome,” he wrote in response on X, adding that it also impacts the texture and leads to a “far inferior drink”.

Diageo, the stout’s parent company, agrees, telling The Telegraph the two-stage pour is required to get the right consistency and height in the head, as well as the dome synonymous with any decent pint of Guinness.

It denies the double pour is a marketing ploy, and says it has no plans to encourage publicans to scrap the ritual to allow for quicker service.

And despite his controversial claims, Mr Brown still abides by the two-stage pour when serving Guinness in his own London bars.

“It’s what our guests want,” he said. “If we were to serve all the patrons that come through a single pour they’d raise an eyebrow at you.

“But if I was just pouring a pint for myself, I wouldn’t bother with the two steps.”