Good Things Come to Tarbolton: The Perfect Pint of Guinness Has Arrived at The Black Bull

We’ve got some fantastic news. It’s news we’ve been working on for a while, because we wanted to get it just right. A great pub is built on many things: a warm welcome, delicious food, a cosy fire, and, of course, a fantastic pint. We’re incredibly proud of our selection of ales, lagers, and spirits, but we knew there was one iconic silhouette missing from our bar.

We’re delighted to announce that we are now officially serving beautiful, perfectly poured pints of Guinness on draught.

Getting Guinness on tap isn't just a case of "plugging in a keg." It’s a commitment. It’s an art form. And, let's be honest, a bad pint of Guinness is a tragedy. We weren't prepared to serve it until we knew we could serve it perfectly. Now, we can.

A Pint of History: Where Did It All Come From?

Before you take that first satisfying sip here in Tarbolton, it’s worth knowing you’re drinking a piece of history. The Guinness story is one of confidence, craft, and a little bit of magic.

It all started back in 1759. A man named Arthur Guinness, with a belief in his brewing skills and £100 from his godfather, took a bold step. He signed a 9,000-year lease on a small, disused brewery at St. James’s Gate in Dublin. Nine. Thousand. Years. Talk about self-belief!

He started by brewing traditional ales, but he was fascinated by a new, dark beer from London that was gaining popularity, known as "porter." Arthur began experimenting, crafting his own dark, rich brew. Over the years, his recipe for "stout-porter" (which just meant strong porter) was refined, eventually becoming the iconic Guinness Extra Stout we know today.

From that Dublin brewery, Guinness has become a global legend, famous for its deep, roasted barley flavour, its hints of coffee and chocolate, and, most of all, its stunning, creamy white head.

The Art of the Pour (It’s Not Just a Rumour)

A pint of Guinness is a performance in two acts, and it famously takes 119.5 seconds to pour. This isn't a marketing gimmick; it’s a crucial chemical process that creates the pint you love. We’ve had our whole team trained to ensure that every single pint we serve at The Black Bull meets that perfect standard.

So, what makes the perfect pour?

Act One: The Glass and The Angle

It starts with the right glass—a clean, dry, 20oz tulip pint glass. We pull the branded tap fully towards us, allowing the beer to flow. The glass is held at a precise 45-degree angle. This is vital. It lets the stout flow down the side of the glass, starting the all-important "surge" without becoming too agitated. We fill the glass to the top of the golden harp, about three-quarters full.

Act Two: The Settle and The Surge

And now, we wait.

This is the most important (and the most beautiful) part of the process. We place the glass on the bar and let it settle. This is where the magic happens. You’ll see the famous cascade as the tiny nitrogen bubbles (which are the secret to that creamy head, unlike the bigger CO2 bubbles in lager) surge through the dark liquid. It’s a beautiful, mesmerising sight, as the pint slowly transforms from a cloudy brown to the deep, dark ruby-black it’s famous for, leaving a thick, creamy head at the top. This wait isn't just for show—it’s essential for the final flavour and texture.

The Grand Finale: The Top-Up

Once the pint has almost fully settled, it’s time for the second act. The glass is placed back under the tap, and this time, we push the tap away from us. This gives a slower, more controlled flow of stout that allows us to top off the pint, building that perfect, domed head. It should sit just proud of the rim, not spilling over, but standing tall. That creamy, smooth head is the perfect contrast to the sharp, roasted flavour of the beer beneath.

The Perfect Pint for the Perfect Pub

We’re so excited to bring this icon to our bar. For us, it just fits. Can you think of anything better than sitting by the fire on a cool autumn evening with a pint of "the black stuff"?

It's also a fantastic partner to our new menu. The roasted, malt-driven flavours of Guinness are a brilliant match for hearty, rich foods. Imagine it alongside Chef Craig Miller's stunning Beef Bourguignon, where the stout's deep flavour cuts through the richness of the red wine sauce. Or pair it with our classic Steak and Ale Casserole for the ultimate, comforting pub experience.

The wait is finally over. The lines are clean, the team is trained, and the kegs are settled. Come in, find a cosy corner, and let us pour you a proper pint of Guinness. We promise it’s been worth the wait.

Cheers!

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