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Brady’s Public House Serves Up Authentic Irish Food

And is Certified in Proper Way to Pour a Guinness

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Article by Danielle Jean-Francois

My parents always say that when someone puts their name on their business, they are percent in.  When I saw Chef Shaun Brady’s name on the door of Brady’s Public House, I knew it was going to be good.

Chef and owner Shawn, along with his sous chef Graham, cook from their souls. It was evident in talking to him that’s he’s passionate about keeping the food as authentic as it is in Ireland. My educational experience there was as fantastic as the culinary one. It was an epic day, packed with history, good eating, beer and whiskey. 

From the traditional fish and chips, to the cottage pie, to the Scotch egg, the Five Farm single batch Irish cream crème brûlée, and the bonafide pie and cheesecake,  was immersed in the full Irish experience. And whiskey lovers: They have the largest collection of whisky in the U.S. So, bottoms up! 

I also learned about how cattle and grains were the building blocks of Irish cuisine, and how the potato gained relevance during the famine. And I learned that they are one of the few places that are certified in the proper way to pour a Guinness. 

How to Pour a Guinness

The creamy white head is created from the 'initiation' and 'surging' of bubbles of nitrogen and carbon dioxide gas as the beer is poured. It's actually the nitrogen that causes the tight white creamy head, according to Guinness

There is a distinct process to the perfect pour, which is broken down in more detail by Forbes Magazine

Step 1: Find a Guinness Pint Glass 

Let the harp logo be your guide.  

Step 2: Hold Glass at 45 Degree Angle

Pull the tap toward you all way for maximum force, aim for the harp logo, and watch the bubbles form. These tiny bubbles are what helps creates a smooth and creamy head. Slowly straighten the glass and fill to three-quarters full. 

Step 3: Let it Settle

For 119.53 seconds, to be exact. This is how long it takes for the bubbles to flow down the side of the glass, and the center to form a head, dividing the beer into two distinct layers. 

Step 4: Fill ‘Er Up

This time, push the tap away from you for a less forceful flow, filling the glass to the top without popping the bubbles. 

Step 5: Take That First Sip 

And do so horizontally to get the lighter flavors of the head along with the malty liquid goodness, all in one gulp. 

Follow Danielle Jean-Francois @Eatlikealadyshould

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