Precision and quality above all

Soul Liquid and Makhan by Kitchen Mafia Top Finalists for Klang Valley in Guinness Perfect Pour

on me On August 5, the Star Academy Guinness Book of Perfect Pour was held in Kuala Lumpur at the One World Petaling Jaya Hotel. Bar staff from various restaurants, bars and pubs in the Klang Valley gathered to learn how to do the Perfect Pour as well as compete to win an all-expenses-paid trip to the St. Brewery Arthur Guinness first began brewing the world-famous fish more than 250 years ago.

After a two-year hiatus, they’re back with an immersive and interactive experience in understanding the origin, ingredients, and presentation rituals to perfect Guinness for perfect casting.

The program started bright and early in the morning (ironically for the bartenders), and everyone was split into two groups for two different sessions.

In my group we were taken to Room 2 first, also known as the Sungei Way brewery from Heineken Malaysia, where we learned about 7Cs, the six steps to perfect pouring, and the Guinness for pouring.

7Cs are a suite of quality standards designed to help deliver a great looking, great-tasting Guinness draft on tap, right gas, right temperature, clean lines, clean glassware, counter vision, consistent freshness and a crafted presentation.

As for the long-awaited Perfect Pour, we’ve learned that it’s a 6-step process that takes exactly 119.5 seconds.

As someone who doesn’t usually drink, I was surprised by the taste of beer fresh on tap! The unique two-part method and dash give Guinness its iconic creamy head and velvety texture. Taste-wise, the perfect pour gave balanced notes of bitter and sweet to the stout, and was simply delicious!

After the bar staff had been judged by their casting, we headed into the next room with a St James Gate theme. Inside, we were directed to a Guinness information and history room, where we learned about the fermentation process and the ingredients of Guinness.

If you’ve ever wondered why Guinness gets its ruby ​​red color, it’s because barley is roasted at exactly 232°C. Among the interesting facts, we learned that the bitterness of Guinness Stout comes from hops and that the image of the bulldog on the neck label of Guinness Foreign Extra Stout is unique to Malaysia, a feature on the bottles that have been sold here for over 100 years.

After going on a journey of Guinness history, they compiled scores of regional central competition and final competition in the Klang Valley are Ang I Qiu from Solquid and Alan Coronel from Makhan by Kitchen Mafia.

After touring around East Malaysia and now Klang Valley, their next locations are Hotel Obero in Johor Bahru, Royal Chulan in Penang and Well Hotel in Ipoh, Perak before the Grand Final on October 21.

Finalists for the 2022 Guinness Perfect Pour Clang Valley.

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