(from February 09 Celtic Connection newspaper) Guinness Brewmaster Fergal Murray Reveals Denver Mission: The Pour – The Toast – The Proposition – The Bar Tab Bailout Plan (Editor”s note: In advance of his Denver visit this month, Guinness Master Brewer Fergal Murray sent this letter to our readers. On Feb 11 his Denver schedule was added to end of this article posted on www.CelticConnection.com) Celtic Connection Written by Fergal Murray Master Brewer for Guinness Beer Jan. 21, 2009 I”ve been told by many beer lovers that I may very well have the world”s greatest job. As the resident GUINNESS and Smithwick”s Brewmaster since 1995, I”m experienced in all aspects of brewing the black stuff and Ireland”s oldest ale. My career as a Guinness and Smithwick”s Team Member has taken me from Nigeria to the United States and back to Dublin. Aside from overseeing quality assurance (yes, that includes tasting each batch), I also represent Guinness and Smithwick”s as a quality ambassador in cities around the world, which is part of the reason I will be in the Mile High city this month. More on that later, though. One of the most important things to Guinness is the quality or our beer. It is our goal to ensure that whether you”re enjoying a pint 5,280 feet above sea level in Denver, or having one in Guinness” back yard at a pub in Dublin; you”re experiencing the same fresh, perfectly crafted pint. To that end, I have developed a two-part, six-step process to pour the “Perfect Pint” that any bartender worthy of serving the black stuff should follow: 1. Preparation: Use a clean dry glass; it should be a 20 ounce “tulip” glass (named for its tulip-shape with a wide rim) as opposed to the 16 ounce pint glasses used for most other beers 2. Hold the glass below the tap at a 45-degree angle and never allow the spout to touch the beer or glass 3. Part One: The Pour ” Pull the tap handle down and allow the beer to fill the glass to the GUINNESS logo; you will see the surge commence 4. The Settle: Allow the nitrogen bubbles to create the theatrical “surge event” thereby creating the beautiful, iconic creamy head; do this by setting the glass down and allowing it to sit for 119.5 seconds 5. Part Two: The Top-up ” Now that the beer has settled (there should be distinct gap between the dark liquid and head), the glass is topped-up slowly to create a domed effect with the head proud of the rim. When doing this second pour, you should push the tap handle back, as opposed to pulling it down as was done in the first pour. Also, you want to hold the pint glass straight, not at a 45-degree angle as was done in the first pour 6. The Presentation: Give the creation of the perfect pint to the adoring customer, with the logo facing towards the recipient so they can admire the work of art with their eyes before doing so with their lips Now that you know what to look for next time you”re ordering a GUINNESS at your favorite pub, let me move onto the reason I”m visiting the U.S. in February and, more specifically, the city of Denver. Last year leading up to St. Patrick”s Day, you may have heard of Proposition 3-17: a movement to have March 17th (St. Patrick”s Day) recognized as a national holiday in the United States. GUINNESS supports that movement and I”m visiting cities around the country to raise awareness for the cause. You can support this movement by signing an online petition at www.Proposition317.com. And, because the folks at GUINNESS don”t want our social lives to suffer completely from the economic climate, we”ll be issuing a “Bar Tab Bailout Plan” this year; where we”ll be randomly surprising bar patrons with exciting prizes to help cover their food and beverage bill. But Proposition 3-17 isn”t the only reason I”ll be in Denver; I”m returning to once again lead the Great GUINNESS Toast. For anyone not familiar with the Great GUINNESS Toast, it”s an annual tradition embraced by residents of Denver like no other city in America. The Toast signifies the start of “St. Patrick”s Day Season,” which begins one month prior to the holiday itself. Here”s one of my favorites (below). If you”re at home with your friends or at another bar, please feel free to raise a pint and do the same: Hold your pints high And look all about A legion of Guinness The World”s favorite stout May you find true wisdom On what matters most A great pint of Guinness And a great GUINNESS toast My best wishes for a happy and healthy St. Patrick”s Season! Slainte, Fergal Murray (Schedule added to article on Feb 11) The Great Guinness Toast! Friday February 13th 2009 Group 1 Fergal & Group @ Nallen”s 5:00 pm Fergal & Group @ Cherry Cricket 7:00 pm Fergal & Group @ Doughtery”s 7:45 pm Fergal & Group @ Irish Rover 8:30 pm Fergal & Group @ Irish Snug 9:30 pm Fergal & Group @ Scruffy Murphy”s 10:15 pm Fergal & Group @ Fado 11:00 pm Group 2 Great Guinness Toast @ Finnegan”s 8:30-9:30 pm Great Guinness Toast @ Burke & Riley”s 10:00-11:00 Group 3 Great Guinness Toast @ Baker Street Belmar 7:000-8:00 pm Great Guinness Toast @ Patrick Carrols 8:30-9:30 pm Great Guinness @ Mead Street Station 10:00-11:00 Group 4 Great Guinness Toast @ McCabe”s 8:30-9:30 pm Great Guinness Toast @ Patrick Carrol”s 10:00-11:00 pm Group 5 Great Guinness Toast @ Baker St. DTC 7:00-8:00 pm Great Guinness Toast @ Celtic House Pub 8:30-9:30 pm Great Guinness Toast @ Pogue Mahone”s 10:00-11:00pm Group 6 Great Guinness Toast @ Lansdowne Arms 6:00-7:00 pm Great Guinness Toast @ Celtic Tavern Riverside 7:30-8:30 pm Great Guinness Toast @ Trinity Irish Pub 10:00-11:00 pm Group 7 Great Guinness Toast @ Irish Hound 7:00-8:00 pm Great Guinness Toast @ Jordan”s 8:30-9:30 pm Great Guinness Toast @ Katie Mullins 10:00-11:00 pm Group 8 Great Guinness Toast @ Conor O”neils 10:00-11:00 pm Group 9 Great Guinness Toast @ Irish Snug 8:30-10:30 pm (in addition to Limo Group) Group 10 Great Guinness Toast @ Scruffy Murphy”s 9:00-11:00 pm (in addition to Limo Group)

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