Kitchen Mafia’s Souliquid and Makhan are Klang Valley finalists for Guinness Perfect Pour
where On August 5, Star Academy held its Guinness Perfect Pour of Kuala Lumpur at One World Hotel, Petaling Jaya. Bar staff from different restaurants, bars and pubs in the Klang Valley came together to learn how to make the Perfect Pour and compete to win an all-expenses-paid trip to St. James’s Gate Brewery in Dublin, Ireland, where the Irish brewer Arthur Guinness began brewing the world famous stout over 250 years ago.
After a two-year hiatus, they’re back with an immersive and interactive experience in understanding the origin, ingredients, and serving rituals to master the perfect Guinness pour.
The program started early in the morning (ironically for the bartenders), and everyone was split into two groups for two different sessions.
In my group, we were first escorted to Room 2, also known as Heineken Malaysia’s Sungei Way Brewery, where we learned about the 7Cs, 6 Steps of Perfect Pour and the Guinness Pouring Competition.
The 7Cs are a set of quality standards designed to help deliver great-tasting, great-tasting Guinness beer on tap, and these are the correct gas, correct temperature, clean lines, clean glassware, countertop visibility, constant freshness and artisanal presentation.
As for the long-awaited Perfect Pour, we learned that it’s a 6-step process that takes exactly 119.5 seconds.
As someone who doesn’t usually drink, I was amazed at how the beer tasted fresh from the tap! The unique two-part method and push give the Guinness drink its signature creamy head and velvety texture. Taste-wise, the perfect pour gave balanced bitter and sweet notes to the stout, and it was simply delicious!
After the bar staff have been judged by their service, we head to the next room with the St. James Gate theme. Inside we were taken to an information and history room of Guinness, where we learned about the brewing process and the ingredients of Guinness.
If you’ve ever wondered why Guinness has its ruby red color, it’s because they roast their barley at exactly 232°C. Among the interesting facts, we learned that the bitterness of Guinness stout comes from hops and the image of the bulldog on the neck label of Guinness Foreign Extra Stout is unique to Malaysia, a feature of bottles sold here for over 100 years old.
After going through a journey in Guinness history, they have compiled the Central Regional Contest scores and Klang Valley finalists are Soulliquid’s Ang Ai Keow and Makhan’s Allan Coronel by Kitchen Mafia.
After touring East Malaysia and now Klang Valley, their next locations are Opero Hotel in Johor Bahru, Royale Chulan in Penang and Weil Hotel in Ipoh, Perak ahead of the grand finale on October 21.