St Patrick's Day is upon us, and every March 17 as many as 13 million pints of Guinness are sold worldwide.
For many people, no Paddy's celebration is complete without a pint or two of the black stuff. But many of us have been drinking it incorrectly all this time.
Guinness is usually poured at a 45 degree angle, before being left to settle and then topped up. It takes longer than pouring a pint of, say, lager but for many drinkers it is worth the wait.
READ MORE: Best pubs in UK to celebrate St Patrick's Day and there's two in Liverpool
Part of the reason for this is the gas used to carbonate Guinness, nitrogen. And William Lee, a professor of Industrial Mathematics at the University of Huddersfield, told Irish Central that Guinness, as poured in pubs, almost defies physics.
The professor claims we've been drinking Guinness all wrong, as it should actually be poured into a different glass. He said: "Every Guinness is supposed to be poured into a specially crafted tulip glass. But that glass is designed to manipulate the bubbles in the beer to turn the pour into a performance, making you wait longer than you need to."
In an unexpected twist, Professor Lee argues the ideal glass would be something differently entirely. He added "Sloping walls going straight out, but basically gigantic and looking very strange, the ideal glass would be kind of martini-shaped.
"I'm hoping that somewhere in between the standard pint glass and the giant martini glass there's something where settling happens a bit quicker then it happens at the moment, but that doesn't look totally ridiculous, something that beer drinkers might actually use."
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