English to French Tech/Engineering Wine / Oenology / Viticulture beer, brewing

6 Steps to Perfection

The pouring and the presentation of the Guinness pint are crucial factors that will influence the customers perception of how good the pint will be even before the pint is tasted.

THE GLASS
Select a cool, clean, dry tulip glass; this should ideally be correctly branded.
Always handle the glass by the base and never touch the lip area of the glass for hygienic reasons.

THE ANGLE
Hold the glass at a 45 degree angle to the tap just below the spout

THE POUR
In one smooth action, pull the tap handle fully down towards you and allow the Guinness to flow down the side of the glass.
Slowly straighten the glass as it fills, shut off the tap when the Guinness is approximately 20 millimetres or three quarters of an inch from the top.
When a branded glass is used you should shut off the tap when the Guinness reaches the harp on the glass.
Never put the tap spout into the Guinness.

THE SETTLE
Place the glass in clear view of the customer on the settling tray and allow the Guinness surge to settle. This takes approximately 2 minutes.

THE TOP UP
Hold the glass straight under the tap spout, push the tap handle backwards and fill the glass so that the head is just proud of the rim.

This is called the ***back for black.***


Avez-vous des suggestions pour traduire "back for black"? Je suis tentée de laisser en anglais...